One of the world’s most influential gourmands Jean-Anthelme Brillant-Savarin (witness his iconic quote on Food Network’s Iron Chef – “tell me what you eat and I will tell you what you are”-) wrote in his 1825 treatise on the Physiology of Taste that coffee has provided our palates with unknown sensations.
An analysis of coffee’s elemental compounds shows that there are a multitude of chemical constituents making coffee more complex than wine. Scientists cite more than 1,000 volatile compounds in coffee that contribute to coffee’s aroma and taste. For some the sense appeal of coffee brings to mind flowers, fruit, honey, chocolate, caramel and toasted bread. Others speak of roses, Darjeeling tea, chocolate, vanilla, violets and truffles. All this even before a single flavor shot.