from the same source as that of herbs and
spices: the plant materials they’re made from
are crammed with chemical defenses that we
have learned to dilute, modify, and love. Tea
leaves and coffee beans have one defense in
common, and that’s caffeine, a bitter alkaloid
that has significant effects on our bodies. And
they both contain large doses of phenolic
compounds. However, they’re very different
materials. Coffee begins as a seed, a
storehouse of protein, carbohydrate, and oil,
and is the creation of high heat, a robust
epitome of roasted foods and flavors. Tea
begins as a new, actively growing leaf, rich in
enzymes, and is the delicate creation of those
enzymes, carefully captured and preserved by
minimal heat and drying. Coffee and tea thus
offer two very different experiences of
botanical inventiveness and human art.
Caffeine