Analysis of Acid components in Coffee
Coffee acidity is often thought to be related to coffee quality. Acidity is characteristic of high value coffees typical of Central America and East Africa. Excessive sourness is considered a disadvantage of coffee. Acidity is associated with cultivation at very high altitudes and mineral-rich volcanic soils.
The acidity of water-washed beans is higher than that of sun-dried (naturally dried) beans. Sun-dried beans are heavier than water-washed beans because the concentration masks the acidity of coffee. The acidity of coffee drinks has a lot to do with the degree of roasting, as well as the roasting method and brewing method. Coffee pH is also related to coffee acidity. A good cup of coffee has a pH between 4.9 and 5.2.
Green and roasted coffee beans contain more than 100 acids. Chlorogenic acid and quinic acid are the main acids in raw beans, followed by malic acid and citric acid. The chlorogenic acid complex in baking is broken down into smaller components, forming components such as acetic acid and formic acid. Due to their high volatility, these components disappear during the subsequent baking phase.
chlorogenic acid
Chlorogenic acid is actually an ester component between quinic acid and phenols like cinnamic acid. The most abundant form of coffee is 5-O-caffeoylquinic acid, an ester intermediate between quinic acid and caffeic acid. More than 17 different chlorogenic acids have been found in Robusta green beans, but the amount of chlorogenic acid seems to vary depending on the origin, type and coffee.
caffeic acid
Coffee provides the richest dietary source of chlorogenic acid. According to reports, a 200cc cup of coffee contains 70-350 mg chlorogenic acid, which will supply 35-175 mg caffeic acid. Chlorogenic acid in coffee has health benefits. Although chlorogenic acid and caffeic acid have antioxidant activity in vitro, the exact amount of antioxidant activity is unknown because they are extensively metabolized in the body and their metabolites often have lower antioxidant activity than their precursors.
Caffeic acid is present not only in coffee, but also in a large number of edible and inedible plants. With antioxidants. On the other hand, current studies suggest that caffeic acid may also be carcinogenic. The health benefits of caffeic acid are unknown.
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General knowledge of boutique coffee beans map of global coffee producing areas
Coffee trees grow in tropical or subtropical agricultural gardens centered around the equator and called coffee belts. Most of the coffee production is between the Tropic of Cancer, 25 degrees north of the tropical or subtropical equator and 30 degrees south of the equator. An area with an annual average temperature of 16-25 degrees Celsius, no Frosts Descent and rainfall of 1600-2000 mm.
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Coffee Culture training knowledge Chapter Coffee History
In 1000 there was a doctor in Bukhara, and the philosopher was the first to record the therapeutic effects of coffee. The application of 1470-1500 coffee spread to Mecca and Masterna. 1517 brought coffee to Constantinople after conquering Egypt. The first coffee shop in Costantinople opened in 1554. 1570-80 the order of religious institutions in Costantinople
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