The science behind a good cup of coffee @ Ars Technica.

Chlorogenic acids: Around 45 of these phenolic compounds have been found in coffee. Along with their breakdown product caffeic acid, the compounds have been linked to lower risks of cardiovascular disease and type 2 diabetes. They have also been shown to have anti-inflammatory and antibacterial properties.

Trigonelline: This bitter alkaloid has been linked to protecting the brain from damage, blocking cancer cells from moving around, combating bacteria, and lowering blood sugar and total cholesterol.

Kahweol and cafestol: These diterpenes, which contribute to the bitter taste of coffee, have been linked to preventing and battling cancer cells. But, they’ve also been linked to raising cholesterol.

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One of the best one-pager’ articles about the stuff in coffee. Some grinding tips (42 secs) to max caffeine, use “hard water”, drip coffee. Americans drank about twice the coffee they do now back in 1946.