Caffeine

This is why the world produces more than 16 billion pounds of coffee beans per year. It's actually an alkaloid plant toxin （like nicotine and cocaine）, a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

Water

Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

2-Ethylphenol

Creates a tarlike, medicinal odor in your morning wake-up. It's also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

Quinic acid

Gives coffee its slightly sour flavor. On the plus side, it's one of the starter chemicals in the formulation of Tamiflu.

3,5 Dicaffeoylquinic acid

When scientists pretreat neurons with this acid in the lab, the cells are significantly （though not completely） protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

Dimethyl disulfide

A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it's one of the compounds that gives human feces its odor.

Acetylmethylcarbinol

That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

Putrescine

Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan's outhouse.

Trigonelline

Chemically, it's a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

Niacin

Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin-vitamin B3-into your cup. Two or three espressos can provide half your recommended daily allowance.

咖啡因

这就是为什么每年全球咖啡豆的产量达到160亿磅。它事实上是一种生物碱植物毒素（比如尼古丁和可卡因）,一种病毒止痛药，它能通过阻塞神经受体引起我们的睡眠化学腺苷。结果就是，你非常清醒。

水

Hot H2O 是一种极好的溶剂，从咖啡豆中沥取香料和油。一杯上等咖喱有98.75%的水和1.25%的可溶性植物成分。咖啡因是一种利尿剂，所以刚开始喝咖啡的人小便速度会很快；爪哇吸毒者增强了抵抗力。

2-乙苯酚

它制造出一种药物，每天早晨醒来都会闻到一股药味。它也是蟑螂报警信息激素的一个组成成分，这些化学信息正在警示着菌落的危险。

奎尼酸

它使咖啡发出一种轻微的酸味。从正面来看，它是达菲制剂的一种化学引酵物。

3,5二咖啡酰奎宁酸

当科学家在实验室里用这种酸预先处理神经元时，有效地防止了自由基对细胞的损害。是的：咖啡是一种很好的抗氧化剂。

二甲基二硫化物