Lipids, noun: Ingredient in coffee. Term for fats. Overall, the lipid content of green coffee is between 10-13%, whereby Arabicas contain more lipids than Robustas. Since lipids have very low solubility in water, they are hardly present in a cup of coffee or espresso.
Minerals, noun: Ingredient in coffee. Its content is extremely dependent on the coffee variant, cultivation area and growing conditions. The average portion per brew is approximately 4%, of which upwards of 90% end up in your cup of coffee. The number one mineral in coffee is potassium, followed by calcium, magnesium and phosphorus. Almost all other minerals are present in trace amounts.
Proteins, noun: An ingredient in coffee. Long chains of amino acids. Approximately 10% of green coffee consists of proteins. After roasting, they are barely present since they are destroyed by the heat or bind to other substances.
