About the ingredients of coffee
The composition of coffee varies slightly depending on the origin, variety, climate and other factors, and scholars may draw different conclusions in different ways of research.
The better known ingredients are as follows:
Composition
Caffeine
Mineral substance
Tannic acid
Sugar
Water content
Fat
Crude fiber
Protein
Extractives
Proportion
Unripe
1.5
four
six
eight
eleven
11.5
twenty-eight
thirteen
seventeen
Baking
1.5
five
four
1.5
2.5
thirteen
twenty-nine
fourteen
29.5
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The conditioning of coffee
Coffee conditioning can be roughly divided into the following three types: first, distillation (Syphone) as detailed as instructions II, water drop (Drip) A. Manual filter type: as detailed as the instructions. b. Electric coffee filter type. Third, steam compression (Espresso), also known as Italian, very fine coffee powder, brewing coffee in an instant with high temperature and high pressure hot water, strong, bitter and sweet aroma.
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The formation of coffee flavor
First, the most fascinating thing about scented coffee lies in its pungent aroma. After light and high heat treatment, fat will change into a complex aroma. Second, flavor caffeine (Coffeein), tannic acid, sugar and other comprehensive. Third, the sour taste comes from an organic acid of the fruit, and the acidity is inversely proportional to the heat. 4. Bitter caffeine (Coffeein), sugar, fiber and so on are shaped by high heat mussel.
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