Most of us can’t make it through the busy work day without a cup of coffee. But while coffee does have health benefits — some of which include protecting against Parkinson’s Disease, preventing liver disease and reducing your risk of certain cancers — the real antioxidant punch is found in what’s taken off the coffee cherries during production: the skins.
We drink coffee to enjoy its unique flavor notes and its rich aroma. Chocolate, caramel, almonds, fruits, and flowers are all evoked when we make a pour over or sip from an espresso. But what is happening on a chemical level?