I’m the kind of person who takes pride in juggling chores and crossing things off to-do lists, but if there’s one thing I routinely forget to do, it’s remember to drink my morning coffee before it gets icy cold.
The sad, half-drunk cups that got lost in my morning workflow are strewn about my apartment on bookshelves, desks, and countertops. I could make another cup of tea. Instead, I have a horrible habit of putting it in the microwave.
Is that, however, the best option? Never reheat your coffee, according to internet and coffee connoisseur wisdom, for fear of changing not just the drink’s taste profile, but also potentially reducing its caffeine concentration (shudder).
Christopher Hendon, dubbed “Dr. Coffee” by colleagues and students, is no stranger to the chemical underpinnings of this caffeinated beverage. Hendon is a computational materials chemistry assistant professor at the University of Oregon. He helps Inverse put these strict coffee restrictions to rest once and for all in this piece.
Hendon notes, “Coffee goes into the roaster with a finite amount of caffeine accessible.” “Caffeine isn’t going anywhere” once it’s extracted in water, he says.
To acquire our bearings, we must first comprehend the chemistry that occurs in your cup of coffee. According to Hendon, your brew is made up of a variety of acids extracted from coffee beans, including quinic acid, which is responsible for the bitter taste of tonic water.