COFFEE IS NOT, MY CUP OF TEA
• INTRODUCTION
• TEA (Key Compounds)
• COFFEE (Key Compounds)
• TEA VS COFFEE
• AROMA AND FLAVOUR CHEMISTRY
• BREWING METHODS
• CONCLUSION Utkarsh Raja -210107091
Anshika Meshram-210107050
Siddhant Srivastava -210107081
Tea and coffee are two of the most beloved and widely consumed beverages globally.
Tea has a rich cultural heritage, with origins in ancient China, India, and Japan.
Coffee, on the other hand, has a more recent history, originating in the Arab world and spreading
across Europe and the Americas.
Both beverages have become integral parts of daily life, connecting people across continents.
Tea is deeply entrenched in cultures worldwide, with around
2.5 million tons of dried tea manufactured annually.
The leaves come from the tea shrub, a variety of Camellia.
Tea, or cha is an aromatic beverage prepared by pouring hot
or boiling water over cured or fresh leaves of Camellia
sinensis.
• Polyphenols (catechins) -
- These make up 39% of the dry weight of fresh tea leaves.
- They add a bit of bite to your brew and pack a punch of
antioxidants for your health.
Polyphenols are the superheroes of your cup!
• Flavonoids -
- These are metabolites produced by the plant as a defense
against predators.
- They help combat free radicals in the body, which are
associated with aging and diseases like cancer and heart issues.
- Contribute to the flavor and aroma of tea .
Flavonioid
• Amino acids (theanine) -
- Especially found in varieties like green tea
and matcha.
- Influence brain function by promoting the
generation of alpha brain waves and are
associated with a state of relaxed alertness,
often experienced during meditation or deep
relaxation
Theanine
• Caffeine -
- delivers a characteristic bitter taste and a mild stimulant effect.
- Interestingly, tea is often said to contain more caffeine than
coffee, but this is by weight.
- Tea is often diluted more than coffee, affecting the final caffeine
content
Caffeine
- Over 2 billion cups of coffee are consumed daily.
- Unlike tea, coffee products originate from a seed rather
than a leaf.
- Coffee is a beverage brewed from roasted coffee beans.
Darkly colored, bitter, and slightly acidic.
• Caffeine -
- A methyl-xanthine responsible for the characteristic bitter
taste and famous stimulant effect.
- It works by blocking the action of adenosines, natural tiredness
triggers in the brain.
Caffeine
• Trigonelline -
- This is responsible for giving coffee its distinct aroma and flavor.
• Chlorogenic Acid (CGA)-
- It is a type of antioxidant that has been associated with various
health benefits and slightly acidic taste of coffee
Trigonelline
Chlorogenic
Acid
Volatile Organic
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coffee’s aroma and flavor
Theaflavins and Thearubigins
Formed during the oxidation
of tea leaves, these
compounds give black tea its
Maillard reaction products
characteristic color and
are created when amino acids
briskness
and sugars react during
coffee roasting, adding
richness and complexity to its
flavor.
Terpenes: Contribute to
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notes in tea
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Varies by type (green, Factors include water Preferences range from
black, oolong, herbal). temperature, steeping delicate floral notes to
Tea time, and leaf quality robust flavors.
Coffee
Methods like drip Grind size, water-to- Preferences span from
brewing, espresso, coffee ratio, and bold and intense to
French press, and cold brewing time matter. mellow and creamy.
brew.
- Tea, rich in antioxidants like catechins and
flavonoids, offers a calming and refreshing
option with various flavors and varieties.
- On the other hand, coffee, with its bold
taste and stimulating effects from caffeine
and chlorogenic acids, provides a quick
energy boost and potential health perks.
