Whenever I brew a cup of coffee and leave the pot on the hotplate it always tastes bitter and/or burnt after a while. Why?
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Have you ever noticed that apple slices will turn brown after sitting in the air for a little bit? This is because chemicals in the apple are reacting with oxygen in the air and changing chemically, it’s called “non-enzymatic browning”.
Anywho, there are also compounds in coffee beans that will react with oxygen in a similar way. This is part of why you want your coffee freshly roasted and kept in tightly sealed bags. The reaction at play with coffee creates acidic compounds that taste gross. That’s what’s going on this example.
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