Analysis of the composition of coffee beans is there fat in coffee?
Fat:
There are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat; acidic fat means that fat contains acid, and its acidity varies with different types of coffee. Volatile fat is the main source of coffee aroma, emitting 40 aromatic substances, is a very complex and subtle ingredient.
Sugar:
Coffee beans contain about 8% sugar, most of which are converted to caramel after baking, giving caffeine a unique brown color.
Essence:
Can be divided into several kinds, accounting for nearly 1/3 of baked beans.
Caffeine
Caffeine is the most eye-catching of all ingredients. It has a wide range of functions, which will affect the brain, heart, blood vessels, gastrointestinal tract, muscle, kidney and other parts of the human body. An appropriate amount of caffeine will stimulate the cerebral cortex, promote sensation, judgment, memory and emotional activity, make the myocardial function more active, dilate blood vessels, enhance blood circulation, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive juice secretion. In addition, it also promotes kidney function and helps the body to expel excess sodium ions from the body, so with the improvement of diuresis, caffeine does not accumulate in the body like other anesthetic and excitatory substances, which will be excreted in about two hours.
Tannic acid:
The refined tannin will turn into a yellowish powder, which can easily dissolve into water. Once boiled, it will decompose into pyrosylic acid, making the coffee taste worse.
Minerals:
There are lime, iron, sulfur, phosphorus, sodium carbonate, chlorine and so on, but because the proportion is not high, so the flavor of coffee is not big, it will only bring a little astringency.
Crude fiber:
The fiber of raw beans will be carbonized after baking. The caramelization of carbon and sugar combine to form the hue of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee.
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Colombian coffee is one of the individual coffees sold in the world under the name of the country.
Coffee was first introduced to Colombia in 1808 when it was brought by a priest from the French Antilles via Venezuela. Today, the country is the second largest producer after Brazil, with an annual output of 13 million bags of 60 kg each, while Brazil produces 22 million bags a year. The status of coffee in Colombia can be seen in the following examples-all entering the
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The difference between the specification of coffee beans and grade washing / non-washing
a. Washing type / non-washing type: in the sink, after rubbing with water and utensils, the pulp and gum are removed and dried, which is called washed coffee beans with uniform quality. Non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable. b. The fruit of flat bean / round bean coffee is made up of two oval seeds opposite each other. The connected side
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