All ingredients
KIND · Tea
coffee
Coffea arabica
Roasted Arabica seed, ground to flour for the cezve; the grounds stay in the cup.
4CHEMISTRY1USED IN
coffee
CHEMISTRY
4The characteristic compounds documented in this ingredient, plus any the library traces to it in a recipe. Not an exhaustive phytochemistry.
C₂₀H₂₈O₃
cafestol
C₂₀H₂₈O₃
Diterpene from the bean oil, held back by a paper filter, not by a cezve.
C₁₆H₁₈O₉
chlorogenic acid
C₁₆H₁₈O₉
The green bean's main phenolic acid; roasting turns it bitter.
C₂₀H₂₆O₃
kahweol
C₂₀H₂₆O₃
Cafestol's near twin from the same oil.