What are the chemicals in raw coffee beans? what are the main ingredients of coffee?

Green coffee beans are hard, green seeds, 50% of which are different types of carbohydrates, and the other 50% are composed of water, proteins, lipids, acids, and various biological bases. Coffee roasters don't need to know the many chemicals in green beans to make good coffee, but knowing them will help them judge the quality of coffee beans and greatly improve roasting techniques.

chemical structure

The structure of green coffee beans is a three-dimensional cellulose compound, or a polysaccharide, with each proton containing about a million individual cells. Cellulose in the matrix of green coffee beans interconnects hundreds of chemicals, which are converted into fats and water-soluble substances through the roasting process, thus determining the different flavors in brewed coffee. The cellulose structure in green coffee beans contributes half of its weight, but it doesn't contribute much to the flavor of roasted coffee, but it does capture volatile compounds that affect coffee aroma and add viscosity to brewed coffee, which is to increase the body we perceive through touch.

What are the main components of coffee?

Caffeine: has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Moderate caffeine can also reduce muscle fatigue and promote digestive secretion. Because it promotes kidney function, it has a diuretic effect and helps the body expel excess sodium ions from the body. Too much caffeine can lead to caffeine poisoning.

Tannin: Boiled tannins break down into pyrochloric acid, so coffee brewed too long will taste worse.

Fats: The most important of these are acidic fats and volatile fats.

Acidic fat: That is, fat contains acid, its strength will vary depending on the type of coffee.

Volatile fat: the main source of coffee aroma, it is a kind of will emit about forty aromatic substances.

Protein: A major source of calories, but not a high percentage. Coffee powder protein in brewing coffee, most will not dissolve out, so intake is limited.

Sugar: Coffee beans contain about 8% sugar, most of which will be converted into caramel after roasting, making coffee brown and sweet with tannins.

Fiber: The fibers of the raw beans are carbonized after roasting and combine with caramel to form the hue of coffee.

Minerals: contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.