Coffee knowledge: what’s in coffee?

Are you the same

After drinking coffee for many years, but still don’t know what coffee is?

So,

Today’s article, please be sure to see the last

C a f e i n e caffeine

Caffeine is the most well-known of all coffee ingredients. It belongs to a kind of plant xanthin (animal muscle component). Its property is the same as theobromine contained in cocoa and theophylline contained in green tea. The percentage of reduction after baking is very small.

It has a particularly strong bitterness. The bitterness of the biggest characteristic of coffee flavor is caused by caffeine.

T a n i n tannic acid

After refining, tannic acid will become a light yellow powder easily soluble in water. After boiling, it will decompose to produce pyropentanoic acid, which makes the taste of coffee worse.

If the coffee is put in a few hours after brewing, the color will become thicker than when it was just brewed, and it is not delicious enough, so there is the saying that “it is best to drink it as soon as possible after brewing”.

F a t fat

Coffee contains several kinds of fat, the most important of which are acidic fat and volatile fat.

The strength of acids in acidic fatty acids varies with different types of coffee; Volatile fat is the main source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with the air, chemical changes will occur, and the taste and aroma will become worse.

P R o t e i n protein

Protein is the main source of calories in coffee, and its proportion is not high. Most of the protein in coffee powder will not dissolve when making coffee, so the intake is limited.

S u g a r sugar

The sugar content of raw coffee beans is about 8%. After baking, most of the sugar will be converted into caramel to make the coffee brown and combine with tannic acid to produce sweetness.

F I B r e fiber

The fiber of raw beans will be carbonized after baking. This carbon and caramelization of sugar combine with each other to form the tone of coffee, but the fiber turned into powder will have a great impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans.

M i n e r a l s Minerals

Minerals in coffee include lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc. However, because the proportion is very small, it will not particularly affect the flavor of coffee. In general, it only brings a little astringency.

A r o m a fragrance

Aroma is closely related to quality and is the life of coffee quality. It is composed of nearly hundreds of volatile components such as acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol and nitrogen compound.

Generally speaking, fat, protein and sugar are important sources of aroma, while lipid components will reconcile with the acidity and bitterness of coffee to form a smooth taste. Therefore, the disappearance of aroma means that the quality becomes worse.

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Love coffee, love life.

All good things in the world are worth cherishing,

Afternoon sunshine ☀,

Weekend morning ⛅,

The night sky,

……

And, of course,

At these moments,

The coffee that accompanies us.

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