Popularize the difference between coffee and soy milk

First of all, coffee and soybean milk are two very different organisms. Botanically speaking, soybeans or soybeans belong to dicotyledons, legumes, legumes and soybeans.

Coffee trees belong to the evergreen trees of Rubiaceae. Coffee beans are not beans in the strict sense, but grow like beans. Two people who are not on the same channel.

In addition, from the point of view of the production process, soybean milk is made by grinding, filtering and boiling soybeans with water. Therefore, soybean milk is worthy of the name, because it does seep out the juice directly after grinding, that is, soybean milk.

On the contrary, in the process of making coffee, there must first be a baking process, which is very different from soybean milk, which is not the key. The key is that coffee is brewed or boiled after coffee beans are ground. The reason why coffee is a beverage, this water is later added, soy milk is not, direct grinding will have moisture out, after all, there is a process of soaking in advance.

So to sum up, coffee does not belong to soy milk, not just because they are made from beans.

In addition, from the point of view of the production process, it is not the same. Because of the roasting process, coffee is essential. The roasting process is divided into four stages. Cinnamon Roast is also called City Roast, Vienna Roast, Italian Roast, and French Roast. If you subdivide it, you can see the following picture.

There is no coffee without baking.

In addition, judging from the final taste, the final taste of coffee mainly depends on the water-soluble substances in coffee beans and the oil produced on the surface of roasted coffee beans, which is very important. because this layer of coffee oil is the source of the flavor of Italian coffee, also known as espresso. The taste of coffee is actually a combination of four flavors, "sour, bitter, sweet and mellow".

In contrast, soybean milk, as we know it, is mainly derived from soybean protein. Bitterness and sweetness have a lot to do with the production method, and can not be regarded as the inherent properties of the raw materials. The most important thing. Soy milk can't have a sour taste. If it's sour, it will go bad.