Figure out what ingredients raw coffee beans are made of.

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In raw coffee beans, moisture accounts for 9% to 13%, and moisture has little effect on the aroma of coffee beans. Later, I will introduce the content of various ingredients (calculated according to the state of dried raw beans). When the share of these ingredients changes, the flavor of coffee beans will also change greatly.

Polysaccharides

The most abundant ingredient in raw beans is polysaccharides, accounting for 35% and 45%. Although it is called sugar, it is not sweet at all. Polysaccharides here refer to the fibers that make up the bones of plants. The polysaccharides content of Arabica species is very different from that of Canefa species.

Protein

The content of protein is 12%. Proteins and polysaccharides are important components of plant bones. In this regard, the content of Arabica species is also very different from that of Canefa species.

Fat

Raw coffee beans contain fat, and the fat in coffee beans is composed of linoleic acid, palmitic acid and so on. In terms of fat content, Arabica has a higher fat content, accounting for 20%, while Canefa accounts for up to 10%.

Sugars (sucrose)

The content of sucrose (in this case, granulated sugar) is 10% for Arabica species and 3% or 7% for Canefa species.

Chlorogenic acid

The content of chlorogenic acids, Arabica species accounted for 5%-8%, Canefra species accounted for 7%-11%. There are many kinds of chlorogenic acid, and some kinds of chlorogenic acid are found only in Canefa species.

Acids (other than chlorogenic acid)

In addition to chlorogenic acid, there are citric acid, malic acid, quinic acid, phosphoric acid and so on, which account for only 2%.

Caffeine

Caffeine accounts for 0.9% ~ 1.4% of Arabica species; it usually accounts for 2% of Arabica species, and more than 3% of Arabica species.

Amino acid

The content of amino acids is 1%-2%. The amino acids in coffee beans include aspartic acid, glutamic acid and so on. The proportion of various amino acids in Arabica and Robeska species

It's different. The content of these amino acids, sugars and chlorogenic acid also affects the coloring and flavor of Arabica and Robeska during baking.

The content of these ingredients will also vary according to the origin, cultivation environment (altitude, precipitation, air temperature, fertilizer application) and selected methods. The different flavors we feel when we drink coffee are due to the different ratios of these ingredients.