Basic knowledge of coffee the chemical composition of coffee

caffeine:

Caffeine is the most noticeable of all coffee ingredients. It belongs to a kind of plant xanthine (animal muscle component). Its nature is the same as theobromine contained in cocoa. The theophylline contained in green tea is the same. After baking, the percentage of reduction is extremely small. The effect of caffeine is extremely extensive, which will affect various parts of the human brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. An appropriate amount of caffeine will stimulate the cerebral cortex, promote sensory judgment, memory and emotional activities, make the myocardial function more active, expand blood vessels and enhance blood circulation. And improve metabolic function, caffeine can also reduce muscle fatigue, promote digestive juice secretion. In addition to this, because it also promotes kidney function to help the body expel excess sodium ions (chemical components that hinder water molecule metabolism), caffeine will not accumulate in the body like other narcotic and excitatory substances (narcotic drugs, paint solvents, stimulants, etc.), and will be excreted in about two hours. Coffee flavor in the biggest special burn-bitter, is caused by caffeine.

Tannin acid: After extraction, tannin acid will become pale yellow powder, which is easy to blend into water. After boiling, it will decompose and produce pyrochloric acid, which will make coffee taste worse. If brewed well and put on for several hours, coffee color will become thicker than just brewed, and it will not taste enough, so there will be a saying that "brewed well, it is best to drink it as soon as possible."

Fat: Coffee contains fat, which plays an extremely important role in flavor. After analysis, it is found that coffee contains many kinds of fat, among which the most important are acidic fat and volatile fat. Acidic fat refers to the acid contained in fat. Its strength will vary according to different types of coffee. Volatile fat is the main source of coffee aroma. Roasted coffee beans contain fat which, when exposed to air, undergoes biochemical changes that make them less flavorful.

Protein: The main source of caroli is protein, and like coffee brewed in a drip style, most of the protein will not dissolve out, so the nutrition obtained from coffee drinking is limited, that is, coffee will become a sacred product for weight loss.

Sugar: In the absence of sugar, in addition to the bitter taste of caffeine and the sourness of tannin, you will also feel the sweetness, which is caused by the sugar contained in the coffee itself. After roasting, most of the sugar will turn to caramel, giving the coffee its distinctive brown color.

Minerals: lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc., due to the proportion of very little impact on the flavor of coffee is not large, combined to bring only a little astringency.

Coarse fiber: the fiber of raw beans will be carbonized after roasting. This caramelization of carbon and sugar combines with each other to form the color of coffee, but the fiber that is turned into powder will bring a considerable degree of influence on coffee flavor. Therefore, we do not encourage the purchase of powdered coffee beans, because it is less able to taste the flavor of coffee.

Coffee bergamot: The color, aroma, and taste of coffee are caused by complex chemical changes that occur during roasting. Therefore, raw beans must undergo appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be considered the best baked beans. Coffee aroma changes with heat, so roast time should be as short as possible, and heat control can make coffee beans produce effective chemical composition of the minimum temperature, that is, the shortest process time and heat, so that coffee beans produce the most suitable composition ratio.

Aroma: Aroma is the life of coffee quality, but also the best performance of coffee production process and roasting technology, the climate of the production place, elevation, variety, refining treatment, harvest, storage, whether the roasting technology of the consumer country is appropriate, etc., are the conditions that control the aroma of coffee beans. The aroma of coffee was proved to be composed of hundreds of volatile components such as acids, alcohols, aldehydes, ketones, esters, sulfur compounds, phenols and nitrogen compounds. Roughly speaking, fat, protein, and sugar are important sources of aroma, while lipid components will blend with the bitterness and sourness of coffee to form a smooth taste. Therefore, the disappearance of aroma means that the quality is poor, and the relationship between aroma and quality is extremely close.