I'm no coffee chemistry expert either, but the following article indicates that the main adenosine receptor antagonists are caffeine, theophylline, and theobromine, all of which are found in coffee, tea, and chocolate (https://en.wikipedia.org/wiki/Adenosine_receptor). These three are all considered purines and therefore molybdenum would be involved in breaking them down. All three also have a diuretic effect (1) and Theobromine "shows strong diuretic effects" (2). That leads me to wonder if the ratio of these three varies significantly between coffees. I'm not sure but found one paper that shows that it does in cocoa (3), so perhaps it does in coffee also (there's probably research on coffee about this and I just didn't look hard enough).
(1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383091 (2) http://medical-technologies.eu/upload/1.effects_of_coffee_al... (3) https://www.sciencedirect.com/science/article/pii/S030881460...