Coffee knowledge learning, coffee beans nutrition introduction

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Caffeine is the most noticeable of all coffee ingredients. It belongs to a plant xanthine (animal muscle components), the nature and cocoa contains theobromine, green tea contains theophylline the same, after baking the percentage of reduction is very small, caffeine's role is extremely extensive.

Coffee beans are the most popular coffee beans.

caffeine

Caffeine is the most noticeable of all coffee ingredients. It belongs to a plant xanthine (animal muscle components), the nature and cocoa contains theobromine, green tea contains theophylline the same, after baking the percentage of reduction is very small, caffeine's role is extremely extensive. It can speed up the metabolism of the human body and keep people clear-headed and alert. Coffee is especially popular for its "pick-me-up" properties. Some people lose sleep after drinking coffee at night, others drink too much coffee and become nervous and hyperactive, but many people are not affected at all. Once we understand how the body responds to caffeine, we can use it to satisfy our own needs. Drinking a cup of delicious coffee before studying for exams or driving long distances will definitely reduce fatigue.

tannic acid

After extraction, tannic acid will turn into pale yellow powder, which is easy to blend into water. After boiling, it will decompose to produce Jiao Wu acid, which will make coffee taste worse. If brewed well and put on for several hours, coffee color will become thicker than just brewed, and it will not taste enough, so there will be a saying that "brewed well, it is best to drink it as soon as possible."

fatty

Coffee contains fat, which plays an extremely important role in flavor. After analysis, it is found that coffee contains many kinds of fat, among which the most important are acidic fat and volatile fat. Acidic fat refers to the acidity contained in fat. It varies according to different types of coffee. Volatile fat is the main source of coffee aroma. Roasted coffee beans contain fat which, when exposed to air, undergoes biochemical changes that make them less flavorful.

protein

The main source of caroli is protein, and like coffee brewed in a drip style, most of the protein will not dissolve out, so the nutrition obtained from coffee drinking is limited, that is, coffee will become a sacred product for weight loss.

sugar

In the absence of sugar, in addition to the bitter taste of caffeine, tannins sour, but also feel sweet, is the coffee itself contains sugar caused. After roasting, most of the sugar will turn to caramel, giving the coffee its distinctive brown color.

minerals

Lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little impact on the flavor of coffee is not large, combined with only a little astringent taste. Coarse fiber: The fiber of raw beans will be carbonized after roasting. This caramelization of carbon and sugar combines with each other to form the color of coffee, but the fiber turned into powder will bring a considerable degree of influence on coffee flavor. Therefore, we do not encourage the purchase of powdered coffee beans, because it is less able to taste the flavor of coffee.