The formation of coffee flavor
First, aroma-the most fascinating thing about coffee is its pungent aroma, which will change into a complex aroma after light and high heat treatment of fat.
Second, flavor-caffeine (Coffeein), tannic acid, sugar and other comprehensive.
Third, sour taste-an organic acid from the fruit, acidity is inversely proportional to heat.
Fourth, bitterness-caffeine (Coffeein), sugar, fiber and so on are formed by high heat mussel.
Fifth, sweet taste-0.4-1.9% of the sugar left after baking is sweet in addition to fragrance and bitterness, and good tannins also have sweet taste.
Sixth, astringent taste-caused by bad changes in tannic acid, such as high temperature cooking, long cooking time, boiling coffee liquid and so on.
Baking, storage, blending, and post-processing can all lead to different changes.
- Prev
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 well-known ingredients are as follows: caffeine, mineral, tannic acid, sugar, water, fat, crude fiber, protein extract ratio 1.5 4 6 8 11 11.5 28 13 17 roasting 1.5 5 4 1.5 2.5 13 29 14
- Next
The influence of Coffee on people
1. It activates the brain nerves and sharpens one's thoughts. two。 A slight accelerated pulse makes people look refreshed. 3. Increase gastrointestinal peristalsis and help digestion. 4. Increase kidney function, so it is beneficial to diuresis. 5. There is no phenomenon of accumulation and retention in the body, so it can be drunk for a long time, but it is not more than five cups per day. 6. In 2003, medical research in the UK even found that coffee was consumed frequently.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?