Fine coffee learns several acids in roasted coffee
For coffee drinkers, coffee should not be thought to be alkaline because it contains caffeine (alkaloids), nor should it be thought to be acidic because it contains a lot of acid. It is believed that coffee is neutral after being metabolized by the human body.
The main acids in roasted coffee are as follows-Zheng Wei (Italian Coffee University)
The following text is based on the first edition of the chemistry of quality.
The main types of acids in roasted coffee are as follows:
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.
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Technology of boutique coffee roasting process of coffee after picking
Roasting is the last and most important step in the processing of coffee beans after being picked. Raw coffee beans cannot be directly used as drinking coffee. All coffee beans must be roasted before grinding and brewing. Unbaked coffee is often called raw coffee, which has a shelf life of up to one year compared with roasted coffee. The size of raw coffee beans
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Fine Coffee Science explains the roasting stage table of coffee beans in detail.
Degree description stage description stage description special point description flavor and appearance description refers to baking until the end of the first burst. Light baking is rarely used and is generally used only for testing. Cinnamon roasting is widely used in some canned coffee. The firepower is difficult to reach the bean core, and it is easy to cause half-cooked condition, so
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