Coffee review

Analysis of acid components in boutique coffee knowledge coffee

Published: 2024-11-02 Author: World Gafei
Last Updated: 2024/11/02, The acidity of coffee is usually considered to be related to the quality of coffee. Acidity is typical of high-value coffee in Central America and East Africa. Excessive sour taste is considered to be the disadvantage of coffee. Acidity is related to growing at very high altitudes and mineral-rich volcanic soils. The acidity of washed beans is higher than that of sun-dried beans. For example, the concentration of sun-dried beans is heavier than that of washed beans, because the concentration obscures the acid of 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. Coffee is most abundant in 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 effects in vitro, how much is unknown because they are extensively metabolized in the body and their metabolites often have lower antioxidant power 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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