What are the Pigment molecule of coffee?

Coffee doesn't have a single "pigment molecule" responsible for its color. Instead, its color comes from a complex mixture of various compounds, primarily:

* Melanoidins: These are complex, brown-colored polymers formed during the roasting process through the Maillard reaction. This reaction involves sugars and amino acids, creating hundreds of different melanoidins, each contributing to the color and flavor profile of coffee.

* Chlorogenic acids: These phenolic compounds are present in green coffee beans and contribute to the bitterness and green color. During roasting, chlorogenic acids degrade and contribute to the browning process.

* Caramels: These are produced through the caramelization of sugars during roasting, adding to the brown color and sweetness of coffee.

* Other pigments: Small amounts of other pigments, like anthocyanins and flavonoids, also contribute to the overall color.

Therefore, the color of coffee is not due to a single pigment, but rather a complex interplay of various compounds formed during the roasting process.