The Science of Coffee: What Happens When You Reheat It?
Chemical Changes: When you reheat coffee, chemical reactions can occur, especially with compounds like caffeine, acids, and lipids.
Degradation of Aromas: Freshly brewed coffee contains volatile compounds that create its rich aroma. Reheating causes these compounds to break down.
Increased Bitterness: As coffee is reheated, the extraction of bitter compounds like chlorogenic acids increases, making the coffee taste more astringent.
Loss of Freshness: Coffee’s flavor profile is at its best immediately after brewing. Reheating it leads to a loss of the delicate balance between the different flavor notes.
Temperature Sensitivity: Coffee is best enjoyed at around 130-160°F. Reheating to high temperatures can make the coffee taste more burnt and less smooth.
Oxidation: Coffee undergoes oxidation once exposed to air, and reheating can accelerate this process, further degrading the flavor.
Effect on Acidity: The acidity in coffee decreases with reheating, which can change its original flavor profile, making it taste flatter or less vibrant.
Moisture Loss: Reheating coffee can evaporate water, leading to a stronger, less enjoyable concentration.