Tinktura kafe

A tincture is typically an extract of plant or animal material dissolved in ethanol. Tinctures are typically thin liquids. Ethanol has the advantage of being an excellent solvent for both acidic and basic constituents. Alcohol can have damaging effects on some aromatic compounds.

Arabica coffee, from C. arabica, is generally more highly regarded than robusta coffee, from C. canephora. Robusta coffee tends to be bitter and has less flavor but a better body than arabica. Endemic to the southwestern highlands of Ethiopia, Coffea arabica is grown in dozens of countries between the Tropic of Capricorn and the Tropic of Cancer. During roasting, coffee beans lose 15 to 18% of their mass, due mainly to the loss of water but also of volatile compounds.

Caffeol is created at about 200 °C during roasting and is largely responsible for coffee's aroma and flavor. Furan-2-ylmethanethiol is a key component of the aroma of roasted coffee. Furfurylthiol has been shown to be the most important odorant in many matrices such as coffee. Kahweol is a diterpenoid molecule found in the beans of Coffea arabica. Chlorogenic acid is present in coffee beans. One key goal of roasting is to break down the unpleasant chlorogenic acids.

Melanoidins are brown, high molecular weight heterogeneous polymers formed when sugars and amino acids combine through the Maillard reaction at high temperatures and low water activity. Coffee is one of the main sources of melanoidins in the human diet. Coffee absolute is made from the ground beans of Coffea arabica by extraction with volatile solvents followed by a purification in alcohol.

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