The mysterious veil of coffee

Up to now, coffee has been cultivated for more than 1500 years. Coffee trees are mainly planted in Latin America, Africa and Southeast Asia. In China, coffee was first introduced in 1884, and now coffee is grown in tropical areas such as Taiwan, Hainan, Guangxi and Yunnan.

The main ingredients of coffee are: caffeine, tannin, protein, sugar, crude fiber, fat and picric acid alcohol. It is these unique ingredients that give birth to the unique taste of coffee and make it have endless charm. Coffee can be used to extract caffeine and is used in medicine as anesthetics, stimulants, diuretics and cardiotonic agents. Coffee pulp can be used to make wine, vinegar, feed, fertilizer, fuel and so on.

Aroma is the life of coffee quality. The aroma of coffee is proved to be composed of hundreds of volatile components, such as acid, alcohol, aldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and so on. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality becomes worse, and the relationship between aroma and quality is very close.

At present, the types of coffee are: blue Mountain Coffee, Java Coffee, Japanese charcoal roasted Coffee, Cona Coffee, Mocha Coffee, Brazilian Coffee, Colombian Coffee, Manning Coffee, Mamba Coffee, Salvadoran Coffee, Kilimanjaro Coffee, Cappuccino Coffee, French latte, French Milk Coffee, Turkish Coffee, Royal Coffee and so on. It is these different styles of coffee that constitute a unique world of coffee culture, which makes us linger in front of the charm of coffee.