The main chemical composition of raw coffee beans is carbohydrate.
Main chemical constituents of raw coffee beans:
Component content (%)
Carbohydrate 60.0
Reducing sugar 1.0
Sucrose 7.0
Pectin 2.0
Starch 10.0
Garrison polysaccharide 5.0
Hemicellulose 15.0
Holocellulose 18.0
Lignin 2.0
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Coffee common sense what is the most suitable temperature for fragrant espresso
Espresso common temperature: 90.5 degrees Celsius forget who measured this temperature, may be the result of a long-term trial, just like traditional Chinese medicine, rituals and experience all play a role. If the temperature is lower than this, espresso will become sour, while higher will be bitter. This is not a casual fool. There was a time when the temperature of my coffee machine was as low as 80 degrees, es.
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Fragrance is an important judgment of the quality of high-quality coffee beans
Aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, and the appropriateness of baking technology in the consuming country. The aroma of coffee was analyzed by gas chromatography, which proved that it was composed of acids, alcohols, acetaldehydes, ketones, esters, sulfur compounds, phenol,
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