Composition Analysis of Fine Coffee Bean
Fat:
There are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat refers to the presence of acid in fat, and its acidity varies according to the type of coffee. Volatile fat is the primary source of coffee aroma, with 40 fragrant substances, which are extremely complex and subtle ingredients.
Sugar:
Coffee beans contain about 8% sugar, and when roasted, most of the sugar is converted to caramel, giving the coffee a strange brown.
Essence:
Can be divided into several kinds, accounting for nearly 1/3 of baked beans.
Caffeine
Caffeine is the most eye-catching of all ingredients. Its infection is very common, which will affect the brain, heart, blood vessels, gastrointestinal tract, muscle, kidney and other parts of the human body. The right amount of caffeine will stimulate the brain cortex, promote perception, judgment, memory, passion activities, so that the myocardial function becomes more active, vasodilation blood cycle enhancement, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive juice exudation. In addition, it also promotes kidney function and assists the body to expel excess sodium prodigals from the body, so with the increase of diuresis, caffeine does not accumulate in the body like other anesthetic and excitatory substances, and will ooze and disappear in about two hours.
Tannin acid: the refined tannin will turn into a light yellow powder, which can be easily dissolved in water. Once boiled, it will differentiate into pyrosylic acid and make the coffee taste worse.
Minerals:
Taoist ash, iron, sulfur, phosphorus, sodium carbonate, chlorine and so on, but because the proportion is not high, so affect the flavor of coffee is not great, taken together will only bring a little astringency.
Crude fiber:
The fiber of raw beans will be carbonized after baking. The caramelization of carbon and sugar 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.
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Illy: Italian national treasure coffee, with 100% Arabica beans to produce a strange fragrance, and delicate silky rich taste unforgettable. Lavazza: Italian sales number one, solid Body so that the first contact with anyone, can not help but fall in love with her, and active taste and flavor in the endless brewing, even the completely cold missing Espresso
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a. Washing type / non-washing type non-washing type: after the sun is naturally dried, the quality of the meat will not change with the sheller to remove the meat. b. The beauty of flat bean / round bean coffee is actually made up of two oval-shaped seeds. The side that follows each other is a flat joint, which is called flat bean. But there is also a round seed called the round bean, which tastes the same. Ripe
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