What is chlorogenic acid and what is the relationship between chlorogenic acid and baking? The acid in coffee is chlorogenic acid.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Qianjie Coffee briefly describes what is chlorogenic acid and the relationship between chlorogenic acid and baking?
Chlorogenic acid is formed by dehydration and condensation of quinic acid and caffeic acid by esterification. This is a reversible reaction. In other words, chlorogenic acid can be hydrolyzed into quinic acid and caffeic acid when it comes to water. Because hydrolysis is an endothermic reaction, coffee will decompose after being heated during roasting.
Chlorogenic acid is the most abundant organic acid in raw beans, and it is also the original culprit that causes the acidity and bitterness of coffee. Fortunately, chlorogenic acid will be destroyed during baking. More importantly, the degree of disintegration of chlorogenic acid is inversely proportional to the baking speed (the interval between the first explosion and the second explosion), that is to say, the faster the baking, the more chlorogenic acid remains, the slower the baking, the less the residue. This is enough to explain why fast-baked beans drink more tart while slow-baked beans have a smoother flavor.
The relationship between baking and high quality acid
In addition to inferior chlorogenic acid, raw beans also contain many high-quality acids, the more important ones are citric acid, malic acid, acetic acid, phosphoric acid and quinic acid, and other organic acids will be born with the disintegration of carbohydrates in the baking process. at present, as many as 34 kinds of organic acids have been determined, of which 15 are volatile.
In principle, the concentration of high-quality citric acid, malic acid, phosphoric acid and acetic acid is the highest in moderate baking and decreases with heavy baking.
Organic acids affect the flavor of coffee to a great extent. Interestingly, the pleasant and lively acid of light roasted coffee is the overall expression of more than 30 kinds of organic acids, any one of which is particularly prominent and will have a bad taste.
- Prev
What is the secret of baking during baking? What is the basis for judging the baking degree?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee briefly describes the secret of roasting coffee roasting is coffee raw beans after a certain temperature roasting to remove excess water in coffee beans, is part of the coffee bean components into caramelized sugar and flavor oils, roasting is coffee beans produce flavor
- Next
Washed Ye Jia Xue Fei 100g recommended Washed Ye Jia Xue Fei 100g What is recommended
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Qianjie coffee washing Ye Jia Xue Fei 100g Ethiopia Ye Jia Xue Fei production area washing treatment varieties are native species altitude of 1800 to 2000 meters flavor Jasmine berry lemon and citrus tonality END
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?