What ingredients are raw coffee beans made of?
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.
- Prev
The Wealth of Taste Bud-- Coffee
Recently, the editor came into contact with coffee because of his work, but he was so fascinated by it that he finally had to pick a cup of coffee. most of the data collection came from the Internet. if there are any mistakes, welcome to correct the teachings. Most people think that coffee is refreshing and exhilarating, showing taste and taste, but this is just a secular vision until dawn. A real coffee fan.
- Next
Coffee grounds brewed wine, would you like to drink it?
Scientists collect raw materials from a Portuguese coffee roasting company and dry them. Then, at 163 degrees Celsius, boil the powder in water for about 45 minutes, separate the liquid and add sugar. Next, add yeast to the liquid, let the juice ferment, and finally concentrate the sample to get a higher alcohol content. (similar processes are also used in other distilled beverages
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?