Why is coffee refreshing? How does caffeine work?

The main ingredients of coffee are: 1. Caffeine caffeine is the most eye-catching of all the ingredients of coffee. It belongs to a kind of phytoxanthine (animal muscle component). It has the same properties as theophylline contained in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a very extensive effect. It will affect various parts of the human brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. The right amount of caffeine will stimulate the cerebral cortex, promote sensory judgment, memory and emotional activity, and make the myocardial machinery more active. Vasodilation enhances blood circulation and improves metabolic function. Caffeine can also reduce muscle fatigue.

To promote the secretion of digestive juice In addition to this, because it also promotes the kidney function to help the body expel excess sodium ions (chemicals that hinder the metabolism of water molecules), caffeine will not accumulate in the body like other narcotic and excitant substances (narcotic drugs, paint solvents, stimulants, etc.) and will be excreted in about two hours. The bitterness, the biggest special in coffee flavor, is caused by caffeine. 2. After the tannic acid is extracted, the tannic acid will turn into a yellowish powder, which is easy to blend into the water. After boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse. And if the coffee is brewed and put for several hours, the color of the coffee will become stronger than when it was just brewed, and it will not taste enough, so there is the saying that "it is best to drink it as soon as possible." 3. The fat contained in fat coffee plays a very important role in flavor. It is found that there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that there is acid in fat and its strength varies with different types of coffee, and volatile fat is the main source of coffee aroma. Once the fat in roasted coffee beans comes into contact with the air, it will change chemically and the taste will get worse. 4. The main source of protein calorie is protein, and like dripping coffee, most of the protein will not dissolve out, so no matter how much coffee you drink, the nutrition you can get is limited, which is why coffee will become a sacred product for dieters. 5. Sugar without sugar, you 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. 6, minerals are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little affect the flavor of coffee is not big, combined to bring only a little astringency. 7. the fiber of crude fiber raw beans will be carbonized after baking, and the caramelization of carbon and sugar combine with 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 the coffee. 8. The color, aroma and taste of bitter alcohol coffee are caused by some complex chemical changes that take place during the baking process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee changes with the heat, so the baking time should be shortened as much as possible, and the heat should be controlled at the lowest temperature that can produce effective chemical composition of coffee beans, that is, the time and heat of the shortest process, so that coffee beans can produce the most suitable composition ratio. 9. Fragrance is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, roasting technology of the consuming country, etc. are the conditions that influence the aroma of coffee beans. The results of gas chromatographic analysis showed that the aroma of coffee was composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality is getting worse, and the relationship between aroma and quality is very close. If you look carefully, it is not difficult to find that the caffeine, tannin, and bitter alcohol in coffee have a stimulating effect on people's various organs, especially the system, and once people's central nervous system is stimulated by this kind of stimulation, there will be a variety of stress responses, that is, the role of the central nervous system upstairs, people look more energetic. But just because coffee contains caffeine, drinking too much will produce a kind of mental dependence, and you will feel uncomfortable if you don't drink coffee.