Basic knowledge of boutique coffee beans talk about the ingredients of coffee

Caffeine: Caffeine is the most noticeable of all coffee ingredients. It belongs to a plant xanthine (animal muscle components), the nature and theobromine contained in cocoa, green tea contains theophylline the same; After roasting, the percentage of reduction is extremely small. Caffeine has a wide range of effects, affecting the human brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. Appropriate caffeine will stimulate the cerebral cortex, promote sensory judgment, memory and emotional activities, make myocardial function more active, dilate blood vessels and enhance blood circulation, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive juice secretion. In addition, because it also promotes kidney function to help the body eliminate excess sodium ions (chemical components that hinder the metabolism of water molecules), 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 wind in the biggest characteristics-bitter, timely caffeine caused by.

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

Fat: Caffeine contains fat, which plays an extremely important role in flavor. Analysis shows that caffeine contains many kinds of fat, among which the most important are acidic fat and volatile fat. Acidic fat refers to acid contained in fat, and its strength varies according to different types of coffee. Volatile fat is the main source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with air, chemical changes will occur, and the taste and aroma will deteriorate.

Protein: The main source of Caroli is protein, and like the coffee brewed by drip filter, most of the protein will not dissolve out, so no matter how much coffee is drunk, the intake of nutrients is also limited, that is, coffee will become the reason for weight loss.

Sugar: In the absence of sugar, in addition to the bitter taste of caffeine and the sour taste 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., because the proportion is very small, the 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 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 the result of 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, to the shortest time and heat, so that coffee produces the most suitable composition ratio.

Aroma: Aroma is the life of coffee quality and best expresses coffee production process and roasting technology. The climate, elevation, variety, refining, harvest, storage, and roasting techniques of the consumer country are all conditions that affect the aroma of coffee beans. The aroma of coffee was proved to be composed of several hundred volatile components such as acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound, etc. 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.