Analysis of six components in coffee beans

Caffeine is the most eye-catching of all the ingredients of coffee. It belongs to plant xanthamins (animal muscle components) and has the same properties as theobromine in cocoa and theophylline in green tea. The percentage reduction after baking is minimal. Caffeine has a wide range of effects, affecting the brain, heart, blood vessels, stomach and intestines, muscles and kidneys. An appropriate amount of caffeine will stimulate the cerebral cortex and promote sensory judgment, memory and emotional activity. so that the myocardial machine can become more active, blood vessels dilate blood circulation, and improve metabolic function, caffeine can also reduce muscle fatigue and promote digestive juice secretion. At the same time, it will also promote the kidney function to help the body expel excess sodium ions. Under the action of diuresis, caffeine will not accumulate in the body like other anesthetic and excitatory substances, which will be excreted in about two hours. The bitterness in coffee is caused by caffeine.

Tannin acid, after extraction, will turn into a yellowish powder, which can easily blend into water. After boiling, it will decompose and produce pyrosyl acid, which will make the coffee taste worse. If you put it for several hours after brewing, the color of the coffee will become stronger than when it was just brewed. And the flavor will be lost, so there is the saying that "it is best to drink it as soon as possible after brewing."

Fat, the fat contained in coffee plays a very important role in flavor. There are many kinds of fats in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that fat contains acid, and its strength varies with different types of coffee. Volatile fat is the main source of coffee aroma.

Protein, the main source of calories is protein, most of the coffee protein will not dissolve out, so no matter how much coffee drinks, the nutrition is limited, that is, coffee will become a dieter's sacred food.

Sugar, without sugar, will not only feel the bitter taste of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

Minerals, such as lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc., because the proportion is very small, it does not affect the flavor of coffee, and it only brings a little astringency.

Crude fiber, raw bean fiber will be carbonized after baking, this carbon and sugar caramelization combine with each other to form the hue of coffee, but the fiber into powder will have a considerable impact on the flavor of coffee. Therefore, the purchase of powdered coffee beans is not encouraged because it is difficult to taste the flavor of the coffee.