What is caffeic acid? what is the composition of caffeic acid? how does it affect coffee flavor?

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There are many factors that affect coffee flavor: coffee bean varieties, roasting conditions, brewing strategies, coffee bean treatment methods. However, when you divide these factors again and again, in the end, the coffee flavor is dependent on a class of substances-compounds.

These compounds are affected by the way coffee is roasted, the type of beans, and the altitude at which coffee grows. But if you want to really optimize the flavor of coffee, you need to understand the science behind it.

Aroma, flavor, aftertaste, acidity and alcohol thickness-all five properties correspond to different compounds. On the cup table, we interpret them with our senses-even then, the chemical reaction is still going on. We evaluate the dried incense, followed by the aroma of broken dregs, and then the taste. Different stages, different chemical molecules.

At the same time, we pay attention to a variety of compounds in coffee and their interactions. From carbohydrates to caffeine, there are many non-volatile compounds that affect flavor and quality. The proportion of these compounds varies depending on the quality of raw coffee beans-but keep in mind that the chemical composition of raw coffee beans is completely different from that of ripe coffee beans.

The ingredients of coffee beans include caffeine, tannic acid, fat, protein, sugar (carbohydrates), minerals and so on. The sugar in coffee beans brings sweetness, tannins and fatty acids bring sour taste, volatile fat brings aroma, and caffeine bitterness. Most of the bitterness of coffee comes from the flavor produced by roasting and caramelization. Usually, the deeper the baking, the more caramelization, resulting in more bitterness.

Chlorogenic acid (chlorogenic acid), tannin is a certain organic acid in coffee beans. Although it is one of the sources of bitter taste, it is also an antioxidant that is helpful to the cardiovascular system and metabolism of the human body. Good baking level and proper brewing method can not only improve the sweetness of coffee, but also adjust the acidity caused by chlorogenic acid. A cup of delicious coffee comes from this.

Introduction of chlorogenic acid

Coffee contains caffeine, chlorogenic acid, nicotinic acid and other chemical components. Chlorogenic acid (Chlorogenic acid) is one of the polyphenols and tannins, which is roasted into caffeic acid (caffeic acid), quinic acid (quinic acid,quinine) and formic acid (formic acid). It has the effect of antioxidation, scavenging free radicals, anti-bacteria and anti-inflammation, antivirus, reducing blood sugar, reducing blood lipid and protecting liver and spleen. Chlorogenic acid has a significant effect on diabetes.

If you want to get the most chlorogenic acid from coffee, it is best to drink light-roasted coffee, because the content of chlorogenic acid decreases with the roasting time.