The production process and main ingredients of coffee

Coffee production process

From the coffee fruit to the coffee in the cup, it takes a complex process.

Coffee beans: peel the coffee beans from the coffee fruit.

Roasting: is to cultivate the taste of coffee beans and mellow processing. The excellent roasting process allows the coffee beans to completely volatilize their unique taste and aroma.

Grinding: grind roasted coffee beans into particles.

Extraction and aroma preservation: remove coffee grounds, extract active ingredients, and preserve the aroma of coffee.

Evaporation: removal of moisture.

Drying: coffee powder is made from concentrated coffee pulp.

The main ingredients of coffee

Caffeine: it has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can reduce muscle fatigue and promote digestive juice secretion. It promotes kidney function, has a diuretic effect, and helps the body expel excess sodium ions from the body.

Tannic acid: the boiled tannic acid will decompose into pyrouric acid, so the coffee that has been brewed for too long will taste worse.

Fat: the most important ones are acid fat and volatile fat. Acidic fat, that is, fat contains acid, its strength will vary according to the type of coffee; volatile fat is the main source of coffee aroma, it will emit about 40 aromatic substances.

Protein: the main source of calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited.

Sugar: coffee beans contain about 8% sugar. After baking, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.

Fiber: the fiber of raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.

Minerals: contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.

China Coffee Trading Network: www.gafei.com