'Non-volatile' taste components in coffee include: caffeine, trigonelline, chlorogenic acid, phenolic acids, amino acids, carbohydrates and minerals.
'Volatile' aroma components in coffee include: organic acids, aldehydes, ketones, esters, amines and mercaptans.
27% of U.S. Coffee drinkers and 43% of German drinkers add a sweetener to their coffee.
30% of coffee drinkers in US added a sweetener of some kind to their coffee, compared with 57% in UK.
37% of coffee drinkers drink their coffee black; while 63% add a sweetener such as sugar.
57% of coffee is drunk at breakfast; 34% between meals and 13% at other meals.
75% of the world's coffee comes from the Coffea Arabica plant.
97 percent of caffeine must be removed from coffee for it to be labeled "decaffeinated."