Main ingredients, protein, caffeine, chlorogenic acid and amino acids of coffee roasted raw beans

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Beans refer to coffee, the main ingredients of raw beans, protein, oligosaccharides, caffeine, chlorogenic acid, amino acids and so on.

After the chemical changes caused by thermal baking, coffee beans have a very unique color, bitterness, rustic, sour and texture.

These ingredients, because of the influence of heat drying, reduce oligosaccharides, amino acids, chlorogenic acid, etc.

At the beginning of baking, the furnace temperature will drop, and after baking for more than a minute, the furnace temperature will gradually rise, and dehydration will be carried out at this stage.

When the dehydration is completed, it begins to enter the baking stage, when the color begins to be dark, and the coffee beans are under internal pressure.

When the cells expand, the cells begin to collapse, and this is the first time that the cells in the core of the coffee bean burst, also because of one side.

The heat begins to decompose, and the gas produced during this period, that is, the CO2 of coffee and cooked beans, which we often mention, is this period.

The gas produced during the period continuously expands the coffee bean, and the nucleus makes a sound again, which is the second burst.

This makes us see that the color of coffee beans is not only darker, its composition is also decreasing, and the gas content of CO2 is also much higher.

When the gas content of CO2 increases, its hair will rise when it is flushed by hand. The longer it is baked, the higher the moisture ratio will be lost. There are many coffee beans.

Specific ingredients, because the deeper the baking, the ingredients will also be reduced.

The five major changes in the process of baking beans, fragrance, color, weight, volume and sound, are all the key to getting attention!

In recent years

More and more people bake light-roasted coffee

More and more people can accept sour coffee.

But. People have a different definition of acid.

I feel that drinking acid is fruit acid.

And often drink to the acid that has been boiled for a long time and fermented.

Or the baking time is too long to decompose into a more exciting acid.

This is very different from the original soft fruit, which is sour and sweet.

If it ends with a shallow bake.

Try to shorten the time of the explosion.

It's easier to get smooth sour and sweet.

And it won't be because it bursts for too long.

And lose more flavor.

Especially grease esters.

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