Overall, a moderate consumption of coffee, equivalent to 3-5 cups per day, has been associated with a range of desirable physiological effects in scientific literature and can fit within a healthy, balanced diet and active lifestyle1.
A cup of coffee contains over 95% water together with a range of compounds that give it its characteristic aroma and flavour, including caffeine, antioxidants and diterpenes2-6. These compounds also contribute to the well-researched physiological effects of coffee4-6.
This topic provides the key facts about the composition of coffee, derived from the natural components of the coffee bean, and the effects of its roasting and subsequent brewing methods on the final composition.
