If you're awesome, you know that coffee's heavenly taste comes from a perfect balance of acids - aliphatic, chlorogenic, and alicyclic carboxylic acids and phenolic acids, and sweet roasted carbohydrates in the form of mono and polysaccharides and sucrose, and alkaloids. Hundreds of different individual chemicals! The combinations of which depend mostly on the roast, skill of the roaster, and even the kind of brewing pot you use.
Laboratory Beaker Mug
