Coffee common sense effect of roasting coffee beans on brown coffee powder
Roasting causes physical and chemical changes in coffee beans and ingredients, which determine the color and ignorance of brown coffee powder.
During roasting, raw beans contain sucrose and white sugar are melted into caramel. It mainly affects the color of roasted coffee; the glycan contained in coffee beans is partially degraded to produce sugar aldehyde during roasting, which makes roasted coffee have a special grain flavor. In the process of roasting, the formation and decomposition of acids occur at the same time. About 7% of the chlorogenic acid in raw beans is destroyed. Acetic acid is lost, and its content is nearly 0.4%. This makes the pH value of coffee powder about 5.1, adding 1 gram of salt, so that the taste of acid is softer and less salty. In the process of roasting, the non-volatile components of coffee are converted into volatile components, such as fatty acids and lipids decomposed into aliphatic hydrocarbons, N-methyl nicotinic acid internal salts into nitrogen-containing compounds, high terpenes into monoterpenes and so on. This gives roasted coffee a special style.
Raw beans contain about 13% protein, peanuts contain about 27% protein, and egg proteins contain 13% and 15% of egg protein. The protein structure changes due to high fever, such as hydrolysis of peptide bonds, denaturation of amino bonds and formation of new covalent heteropeptide bonds. Hydrolysis releases methyl sulfate and methyl mercaptan. Incense is better. Due to high temperature, water content, salt, pH value, adding eggs will immediately solidify, roasting must quickly stir coffee beans, so that the egg lumps less and small.
The aroma of roasted peanuts contains carbonyl compounds, and the special aroma components are pentapiazine and N-methyl pyrrole, among which a-with peanut globulin provides a special flavor for fried peanuts. Peanuts contain 47% peanut oil, which is non-dry oil, which is the most difficult to polymerize and does not affect the water color of Fengmun coffee.
The volatile substances and other substances produced by peanuts and eggs in the process of roasting make up for the defect that there is no specific ignorance after the roasting of a single variety of coffee, making the taste of the coffee mellow and strong.
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Common sense of how to grind coffee beans to the proper thickness of coffee
Different utensils, even different coffee beans in the same vessel, need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact there are rules to follow. No matter what kind of utensils are used to extract coffee, generally speaking, the shorter the extraction time is, the powder will be needed.
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Coffee beans different flavor of the production points Italian coffee common sense
Caffeine varieties, origin, with different flavor and coffee components, need to be reasonable deployment. In order to make its aroma components and coffee nutrients complementary, the coffee powder produced has a good flavor. Due to lack of coffee raw materials. Coffee drinks are expensive, coffee is only used as high-end drinks, and the consumption market is very wide.
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