In addition to caffeine, we love coffee for its deep, complex flavor. But it also has a deep, complex chemistry. Itโs nearly as popular as a research topic as it is in our morning cups, and even with such constant attention from nutrition scientists, there is still plenty to discover.
Today Iโm focusing on a tiny detail of coffeeโs big picture: fat. People donโt often think of coffee in terms of its fats (after all, the label shows that it is fat free!), but there are trace amounts of oils derived from coffee beans. These oils are stripped away when dripped through a paper filter, but remain present in unfiltered coffee – think espresso, Turkish-style, or French press brewing methods. Although these fats are not enough to make a caloric contribution, they have some compelling physiological effects.