Analysis of the components of Fine Coffee beans

Fat:

There are many kinds of fat in coffee, and the most important of them are acidic fat and volatile fat; acidic fat refers to the acid contained in fat, and its acidity varies according to different types of coffee. Volatile fat is the main source of coffee aroma, emitting 40 aromatic substances, is a very complex and subtle components.

Sugar:

Coffee beans contain about 8% sugar, most of which is converted to caramel after roasting, giving coffee its distinctive brown color.

Essence:

It can be divided into several kinds, accounting for nearly one-third of baked beans.

caffeine

Caffeine is the most noticeable of all ingredients. Its role is extremely extensive, will affect the human body's brain, heart, blood vessels, gastrointestinal, muscle, kidney and other departments for the position. Moderate caffeine will stimulate the cerebral cortex, promote sensory, judgment, memory, emotional activities, so that cardiac function becomes more active, vasodilation blood circulation enhanced, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive secretion. In addition, it also promotes kidney function and helps the body to expel excess sodium ions from the body. Therefore, under the improvement of diuretic effect, caffeine is not accumulated in the body like other narcotic and excitatory substances, and will be excreted in about two hours.

Tannin:

After extraction, tannin will turn into a pale yellow powder, which is easily dissolved in water. Once boiled, it will decompose to produce coke acid, which will make coffee taste worse.

Minerals:

Lime, iron, sulfur, phosphorus, sodium carbonate, chlorine, etc., but because the proportion is not high, so the impact of coffee flavor is not large, combined with only a little astringent taste.

Crude fiber:

The fibers of the raw beans are carbonized after baking. This caramelization of carbon and sugar combines to form the hue of coffee, but the powdered fiber can have a considerable impact on coffee flavor.