Coffee Knowledge Boutique Ingredients in Coffee Beans

Sugar: in the absence of sugar, in addition to the bitter taste of caffeine and the sour taste of tannin, it will also be infected with sweetness, that is, the sugar contained in the coffee itself. After baking, most of the sugar turns to caramel, giving the coffee a strange brown.

Minerals: Taoist ash, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc., which slightly affect the flavor of coffee and bring only a little astringency.

Coffee fragrance picrinol: the color, aroma and taste of coffee are caused by some complex chemical changes that take place during baking. Therefore, raw beans must go through the appropriate chemical system to achieve the most balanced ingredients in order to be regarded as the best baked beans. The aroma of coffee will change with the heat, so the baking time should be shortened as much as possible, and the heat should be controlled at the lowest temperature at which the useful chemical composition of coffee beans can occur, that is, the time and heat of the shortest process, so that coffee beans have the most suitable composition ratio.

Crude fiber: raw bean fiber will be carbonized after baking, this carbon and sugar caramelization are linked to each other to form the hue of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because we are unable to taste the flavor of coffee.

Spray fragrance: spray fragrance is the life of coffee quality, and it can best imply the coffee production process and baking technology, as well as the weather, elevation, variety, refined treatment, harvest, storage, roasting technology of the consumer country, etc. are the prerequisites for manipulating the aroma of coffee beans. The fragrance of coffee was analyzed by gas chromatography and proved to be composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound, etc., and nearly hundreds of volatile components. Generally speaking, fat, egg whites and sugars are the main sources of aroma, while lipids coordinate with the bitterness of coffee to form a smooth taste. The disappearance of fragrance means that the quality is getting worse, and the relationship between fragrance and quality is very close and close.