http://www.ift.org/~/media/Knowledg...amples/IFTPressBook_Coffee_PreviewChapter.pdf Is an overview of coffee chemical analysis. I biffed a comment the other day about the caloric value of black coffee. So I did some reading. The article is aimed at at Food Technologists in a large part. The takeaway from my viewpoint is: 1. Coffee has food value and nutrients like niacin and potassium, some kCal per 8 oz cup (~2-4) 2. Small amounts of carbohydrate 3. A huge number of compounds closely related to drying methods, coffee species - C canephora, C arabica, and roasting processes. And using/not using paper filters during brewing has a big effect on the presence of some compounds, as you might expect. Espresso vs dark roast "normal" coffee was discussed in this regard. There was a section on acrylamide content - acrylamide exposure is some thing that has to come to light recently in terms of carcinogenic effects of the compound. Longer roasting time decreases arylamides, so medium roast coffee has about 25% of the acrylamides found in light roast.