It has nothing to do with the microwave and everything to do with the volatility of aromas and chemicals in coffee.  Coffee is all about science. The drink has over 1,000 aroma compounds, plus a complex profile of proteins and acids. Several studies point out that the intensity of the 'roasty-sulfury' odor of coffee plays a key role in how it tastes. The odor decreases rapidly after initial brewing as it loses those aromatics to evaporation, resulting in a loss of... [read more]