Where does the bitterness come from? Does roasting add bitterness to coffee?
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Qianjie Coffee briefly describes where the bitterness in the coffee comes from. Does roasting increase the bitterness of coffee?
During baking, chlorogenic acid changes and decomposes. Although the main bitterness of coffee comes from chlorogenic acid, in fact chlorogenic acid itself does not have a bitter taste! Chlorogenic acid breaks down into "chlorogenic acid lactones" and "phenyllindane" when baked.
In 2007, pioneer scholar Thomas Hofmann pointed out that phenyllindane can produce some bitterness, in addition, phenyllindane can also affect the flavor of coffee roasting.
Light-roasted to medium-roasted coffee has more chlorogenic acid lipids, which Hofmann describes as a "pleasant, high-quality bitter taste". The deeper roasted coffee has more phenyl lindane, which "tastes bitter and remains in the mouth."
A new study by German scientists has found that the main reason for the bitterness of coffee is that coffee beans produce two special chemicals during roasting. It is possible that the future coffee will not be so bitter by scientific means.
One of the root causes of the bitterness of coffee is brown pigment. Brown pigments are also roughly classified according to molecular size, and macromolecular brown pigments are more bitter. With the deepening of the baking degree, the amount of brown pigment will increase, and the proportion of macromolecular brown pigment will also increase. As a result, deeply roasted coffee beans have a stronger bitterness and texture.
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Where does the sour coffee come from? Why does the coffee become more sour when it is cold? With coffee.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street coffee brief description of coffee where does the acid come from? The sour ingredients in raw coffee beans are citric acid, malic acid, quinic acid, phosphoric acid and so on, but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the baking process.
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What products will be produced by the baked caramelization reaction? What happens to excessive caramelization and insufficient caramelization?
Professional Coffee knowledge Exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) the front street coffee briefly describes the caramelization reaction [caramelization reaction] the sugar in coffee beans undergoes caramelization at about 170 to 200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. Products of caramelization reaction
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