Boutique coffee roasting knowledge of acid in roasted coffee
Formic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Acetic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Pyruvate has nothing to do with the degree of baking
Lactic acid has nothing to do with baking degree.
Malic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Citric acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Quinic acid increases with the decrease of chlorogenic acid.
If you test with ARABICA% or ROBUSTA% and extract 30ml in 30 seconds, they all have a PH of 5.2.
So in terms of PH in the strict sense, coffee is "sour", but acidic and alkaline foods are not the same thing as the acid we usually drink.
The final metabolites of foods with more minerals such as potassium, sodium, calcium and magnesium are often alkaline, such as vegetables, fruits, dairy, soybeans and fungus. Properly paired with alkaline food will help to maintain acid-base balance in the body. The acidity and basicity of food has nothing to do with its own pH value (food that tastes sour is not necessarily acidic food). It is mainly defined by the fact that food is digested, absorbed and metabolized, and finally becomes acidic or alkaline in the human body. Those that produce acidic substances are called acidic foods, such as animal viscera, muscles, plant seeds (cereals). Those that produce alkaline substances are called alkaline foods, such as vegetables, melons, beans, tea and so on.
Another way is to ash the food to be tested, and then test the PH value of the ash to determine whether the ingredient is acidic or alkaline.
Summary: for coffee drinkers, we should not think that coffee is alkaline because it contains caffeine (alkaloids), nor because it contains a lot of acid. It is believed that coffee is neutral after being metabolized by the human body, so drinking coffee will not destroy the acid-base balance of our body.
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Boutique Coffee the definition of various coffee drinks
I woke up naturally on a Saturday morning, and on a rare leisurely Saturday, I didn't work overtime or have any tasks to do, so I turned on my computer and was ready to update the weekly coffee vocabulary in my blog. On the other side, I heated up water and prepared a cup of hanging coffee. The word I want to update today is flat white, a milk coffee drink commonly used in Australia and New Zealand, which is very similar to a latte.
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Fine coffee learns the basic knowledge of brewing coffee
1. Boil in fresh water (must be filtered) and boil completely. When the coffee powder is soaked in boiling water, the temperature of the boiling water will drop to about 90 degrees, and then filtered into the coffee pot will become about 85 degrees. After adding sugar and milk, the drinking temperature is about 60 degrees, that is, the appropriate temperature at which the coffee tastes the most delicious. In order to maintain the proper temperature of the coffee
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