The main ingredient of coffee is caffeine.

Caffeine: caffeine is the most well-known of all elements of coffee. It is a kind of phytoxanthin (plant muscle component). Its quality is similar to theobromine in cocoa and theophylline in green tea. The percentage of reduction after baking is very small, and caffeine is very popular. It will affect the brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. Too much caffeine will stimulate the cerebral cortex and promote sensory decisiveness, retrospect, and emotional activities. Make the heart muscle more active, reduce blood vessels, strengthen blood circulation, and advance the effect of innovation. Caffeine can also aggravate muscle burnout and promote the exudation of digestive juice. In addition to this, because it also promotes the kidney to comply with the excess sodium ions (chemicals that hinder the metabolism of water molecules) in the donor body, caffeine will not accumulate in the body like other narcotic and excitatory substances (narcotic drugs, paint solvents, joyful agents, etc.) and will be excreted in about two hours, but eating too much will lead to caffeine poisoning. There is extra violent bitterness, and the biggest special ─ bitterness in coffee style is caused by caffeine.

Tannin: after extraction, tannin will turn into a yellowish powder, which will simply melt into water. After boiling, it will dissolve and make the coffee taste worse, and if you soak it well and leave it for several hours, the color of the coffee will become stronger than when it was just soaked, not to mention the lack of flavor, so there will be the saying that "it is best to drink it as soon as possible."

Fat: the fat contained in coffee plays a particularly necessary role in charm. It is found that the fat contained in coffee can be divided into a variety of fats, the most important of which are acidic fat and volatile fat. Acidic fat means that the strength of acid in fat varies according to the type of coffee, and volatile fat is the primary source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with the atmosphere, there will be a chemical change of mind, and the taste and flavor will become worse.

Egg white matter: the main source of calories in coffee, the proportion is not high. When brewing coffee, most of the egg white matter of coffee powder will not be dissolved, so the intake is limited.

Sugar: coffee beans contain about 8% sugar. After baking, most of the sugar is converted to caramel, making the coffee brown and sweet with tannins.

Fiber: the fiber of raw beans will be carbonized after baking. This carbon is linked to the caramelization of sugar to form the hue of coffee, but the fiber turned into powder will have an equal effect on the flavor of coffee. So we don't actually buy powdered coffee beans, because we can't taste the flavor of coffee.

Mineral spirit: there are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion affects the grace of coffee is actually not big, combined to bring only a little astringency.

Aroma: aroma is the life of coffee character, and it is also the best representation of coffee production process and baking technology, weather, elevation, type, refined disposal punishment, sowing, savings, roasting skills of consumer countries, etc., all the prerequisites to dominate the aroma of coffee beans. The aroma of coffee was analyzed by gas chromatography and proved to be composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components. Generally speaking, fat, egg whites and sugars are the essential sources of aroma, while lipids are in harmony with the bitterness of coffee, resulting in a smooth and smooth taste. It is because the disappearance of the fragrance symbolizes the deterioration of the wind, and the relationship between the aroma and the style is particularly intimate.