Where is the best coffee bean Arabica? Explore what is the composition of coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-A brief introduction to the ingredients of coffee beans

Components of raw coffee beans

Water: in raw coffee beans, water accounts for 9%, 13%, and has little effect on the aroma of coffee beans.

Polysaccharides: the most abundant ingredient in raw beans is polysaccharides, accounting for 35%, 45%. Although it is called sugar, it is not sweet at all. Polysaccharides here refer to the fibers that make up the bones of plants. The polysaccharides content of Arabica species is very different from that of Canefa species.

Protein: the content of protein is 12%. Proteins and polysaccharides are important components of plant bones. In this regard, the polysaccharides content of Arabica species is very different from that of Canefa species.

Fat: raw coffee beans contain fat, and the fat in coffee beans is composed of linoleic acid, palmitic acid and so on. In terms of oil content, Arabica fat has a higher oil content, accounting for 20%, while Canefa accounts for 1% at most.

Sugars (sucrose): the content of sucrose (in this case, granulated sugar), Arabica species can account for 10%, Canefa species 3% Mel 7%

Chlorogenic acid: the content of chlorogenic acids, Arabica species account for 5% Mel 8%, Canefra species account for 7% Mel 11%. There are many kinds of chlorogenic acid. Some kinds of chlorogenic acid are found only in Canefra.

Acids (chlorogenic acid): in addition to chlorogenic acid, there are citric acid, malic acid, quinic acid, phosphoric acid and so on. These account for only 2% of the total.

Caffeine: caffeine accounts for 0.9% of all kinds of caffeine in Arabica, 1.4% of the total: Carneflari usually accounts for 2%, more than 3% of the time.

Amino acids: the content of amino acids is 1% 2%. The amino acids in coffee beans include aspartic acid, glutamic acid and so on. In Arabica and Canefra, the occupancy of various amino acids is different. The oil content of these amino acids, sugars and chlorogenic acid also affects the coloring and flavor of Arabica and Canefra during baking.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END