Just remember, the coffee bean is nature's most complex natural foodstuff. Over 3,000 chemical components between the green and roasted bean, and some
800 of them directly responsible for taste and flavour (source, Andrea and Dr. Ernesto Illy: Espresso, the Chemistry of Quality). By comparison, a fine red wine has about 300 identifiable components that contribute to taste. And it's nature's (and man's) second most complex food item. If you ever wondered why 'coffee flavoured' isn't exactly coffee flavoured, the above numbers are why.