The chemical structure of coffee and its changes show the characteristics and processing of coffee.

Coffee has long been recognized by the public, and chemistry is also a compulsory course in education in our country. However, we must not know much about the chemical structure of coffee and its changes. Readers may not be very interested in the content that is too theoretical. Now we will use more artistic pictures and language to show you the characteristics and processing of coffee.

Coffee can spread all over the world within a hundred years and become a worldwide beverage, which has its own attractive characteristics. Since the rise of the Italian Renaissance in the middle of the 14th century, there have been many ideas about the inheritance and improvement of food culture in Europe. The exchange of materials between countries has also led to a strong interest in new biomass. It can be asserted that among all the drinks, coffee can be said to be the most artistic, skillful, changeable and controversial food, and the main key to the formation of these characteristics lies in the chemical composition and chemical changes generated during processing. Therefore, the chemical composition of coffee and the chemical changes generated during processing are the most important basic knowledge for the study and understanding of coffee.

The main reason why coffee is popular all over the world in a short period of time is the unique aroma characteristics of coffee. These aromas are generated entirely from the ingredients contained in the coffee itself and are produced through the process of roasting and blending without adding any additives. What is more rare is that the aroma of coffee is so popular that even people who do not like coffee will not resist the aroma of coffee.

Because all kinds of coffee beans have different components and possible different processing processes, they have different aroma characteristics and tastes, such as Blue Mountain, Mantlin, Brazil and Colombia. Although the methods of roasting and extraction are different, the different characteristics still lie in the different components of the coffee.