The Art and Divinity in the Chemistry of Mandala Coffee

A curiosity is out of the box, would it be more inspiring to learn a few more science tidbits in the chemistry of coffee. The best collection in translating a simple explanation of the bitterness of coffee bean is presented by the website, Chemical Compound Dotcom.

Ripening is a process in fruits that causes its taste to be more palatable. In general, a fruit becomes sweeter, less green and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to Brix-Acid Ratio. One degree Brix is 1 gram of sucrose in 100 gram of solution and represents the strength of the solution as percentage by mass. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice and honey industries.

A coffee seed, commonly called coffee bean is a seed of the berries from the coffee plant, and is the source for coffee, the unroasted coffee seed. Chlorogenic acid account for up to 8% of the composition of unroasted coffee. Mind you, it's only 8% and it decreases when the coffee beans are roasted.

What is chlorogenic acid? Chlorogenic acid (CGA) is a natural chemical compound which is the ester of caffeic acid and (-) quinic acid. It is an important biosynthetic intermediate. Chlorogenic acid is an important intermediate in lignin biosynthesis. This compoiund known as antioxidant, may also slow the release of glucose into the bloodstream after a meal. The bitterness in coffee is the oxidized taste of the green coffee bean acidity.

In medium to light coffee brews, the main source of bitterness is from chlorogenic acid lactones. In dark roasted coffees, the bitterness of the flavor. These products are called phenylindanes, and their bitterness is harsher than that of the chlorogenic acid lactones - explaining, for example, the bitterness of espresso coffee.

Caffeine

Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class. It is the world's most weineidely consumed psychoactive drug. It stimulates certain portions of the autonomic nervous system.There are several known mechanisms of action to explain the effects of caffeine. The most prominent is that it reversibly blocks the action of adenosine on its receptor and consequently prevents onset of drowsiness induced by adenosine.

Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, nuts or leaves of a number of plants native to South America and East Asia, and confers on them several survival and reproductive benefits. Beverages containing caffeine are ingested to relieve or prevent drowsiness and to improve performance. To make these drinks, caffeine is extracted by steeping the plant product in water, a process called infusion. Caffeine-containing drinks, such as coffee, tea, and cola are very popular.

The New Trend in Coffee-Drinking

What is the easiest way of making a decaffeinated coffee out of your favorite coffee? The Mandala Light Energy will do it for you. In many physical test, the mandala has been proven to lighten the taste of the coffee, or increase its sweet taste.

What is the scientific explanation behind this?

Based on several circumstance, the taste of the fruits (banana, grapes, apple, orange, mangoes and many more) became sweeter. The acid molecules were broken-down and the additional ripening process took place within 15 minutes which gives extra sweetness to the treated fruits. The acid and bitter taste of the coffee molecular structure were broken down and synthesize the glucose from photosynthesis.

How to decaf your coffee with The Magic Mandala Coaster?

In making decaf coffee, the CO2 method is one process of Liquid Carbon Dioxide Method and Supercritical Carbon Dioxide method but it is technically known as supercritical fluid extraction. The supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. Water-soaked coffee beans are placed in an extraction vessel. The extractor is then sealed and supercritical CO2 is forced into the coffee at pressures of 1,000 pounds per square inch to extract the caffeine. The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine is removed from the CO2 using charcoal filters, and the caffeine free CO2 is pumped back into pressurized container for reuse on another batch of beans. This process has the advantage that it avoids the use of potentially harmful substances. Because of its cost, this process is primarily used to decaffeinate large quantities of commercial-grade, less-exotic coffee found in grocery stores.

But the Mandala Light Energy does it natural.