beverage consisting of an infusion of ground coffee beans (seeds of Coffea plants - small tropical African or Asian trees) with more than 800 aromatic compounds contributing to its rich aroma. At least 300 of these chemicals are wiped out by saliva, contributing to the fact that coffee never tastes as good as it smells. For most people, coffee increases productivity if drank after lunch but before 2pm. It increases activity and numbers of Bifidobacteria in the gut. Genetics of Cytochrome P450 determines fast or slow metabolism of coffee in the liver. Gut microbes could also contribute to breaking down caffeine - like Pseudomonas fulva in in the gut of coffee pests.
