This summer Sci-Fi Food began a new non-commercial research project on coffee chemistry. We have analysed coffee samples using a new technique allowing us to look at the chemistry of solid samples (like coffee grounds) without chemical processing.
Using this new method we look at naturally occurring chemicals in green and roasted coffee to analyse the effect of the roasting process. Especially we are interested in the chemistry linked to the quality and to the effect the coffee`s drinkers health.
Another aim of our study is to show a chemical distinction between coffee rated as commercial grade coffee and coffee rated as specialty grade coffee. Showing such a distinction could be the first step in the development of objective measurement for the quality of green coffee beans.
In our work with the MR Core Facility at the Norwegian University of Science and Technology (NTNU) we hope to show that this new technique allows the study of coffee without extraction and little chemical preprocessing. We hope to determine if our technique could be used in addition to already existing methods.