Scientists have found why coffee tastes different to everyone.
They discovered that a common coffee compound called mozambioside breaks down into seven different bitter substances during roasting, each contributing uniquely to coffee’s bitter taste.
Some people have a genetic deletion affecting their bitter taste receptor (TAS2R43), which significantly impacts how intensely they perceive coffee’s bitterness.
These bitter taste receptors aren’t just in our mouths. They’re found throughout the body and may play important roles in our immune system and metabolism, making this research valuable beyond just understanding coffee preferences.