Does anybody know what chemically occurs as coffee ages? My church will sometimes brew coffee for an event and keep it on the warmer for several days! I figure I'm the only one brave (dumb) enough to partake of the aging brew, but it's free and still gives me quite the buzz. The odd thing is that it often tastes only a few hours old, and it seems to be kept at a high enough temperature that nothing grows in it. Will the old bean juice ever become not worth drinking? Flavor is irrelevant. I'm talking caffeine, here.
