What are the ingredients of coffee beans? Caffeine tannic acid, protein, sugar, mineral aroma, flavor
What are the ingredients of coffee beans?
Caffeine
Caffeine is the most eye-catching of all the ingredients of coffee. It belongs to a kind of phytoxanthine (animal muscle component). It has the same properties as theophylline contained in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a very extensive effect. It will affect various parts of the human brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. The right amount of caffeine will stimulate the cerebral cortex, promote sensory judgment, memory and emotional activity, and make the myocardial machinery more active. Vasodilation enhances blood circulation and improves metabolic function. Caffeine can also reduce muscle fatigue and promote digestion (digestion of food) fluid secretion. In addition to this, because it also promotes the kidney function to help the body expel excess sodium ions (chemicals that hinder the metabolism of water molecules), caffeine will not accumulate in the body like other narcotic or excitant substances (narcotic drugs, oil (oil and food) paint solvents, stimulants, etc.) and will be excreted in about two hours. The biggest bitterness of ─ in coffee flavor is caused by caffeine.
Tannic acid
After extraction, tannic acid will turn into a yellowish powder, which can easily blend into water, and after boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse, and if it is soaked and left for several hours, the color of the coffee will become thicker than when it was just soaked, and it is also less tasty, so there is the saying that "it is best to drink it as soon as possible."
Fat
The fat in coffee plays a very important role in flavor. It is found that there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that the acid in fat varies with the type of coffee, and volatile fat is the main source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with the air, chemical changes may occur and the taste and flavor will become worse.
Protein
The main source of calorie is protein, and like dripping coffee, most of the protein will not dissolve, so no matter how much coffee is drunk, the nutrition is limited, which is why coffee will become a sacred product for people who lose weight (weight loss food).
Sugar
Without sugar, you will not only feel the bitterness of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.
Mineral substance
There are lime, iron (iron food), sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on. Because the proportion is very small, it does not affect the flavor of coffee and brings only a little astringency.
Crude fiber
The fiber of raw beans will be carbonized after baking, which combines with the caramelization of sugar to form the hue of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because it is less able to taste the flavor of coffee.
The bitter acid and mellow flavor of coffee
The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee changes with the heat, so the baking time should be shortened as much as possible, and the heat should be controlled at the lowest temperature that can produce effective chemical composition of coffee beans, that is, the time and heat of the shortest process, so that coffee beans can produce the most suitable composition ratio.
Aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, and the appropriateness of baking technology in the consuming country. The results of gas chromatographic analysis showed that the aroma of coffee was composed of acid, alcohol, acetaldehyde, ketone, ester, sulfur compound, phenol, nitrogen compound and nearly hundreds of volatile components. Generally speaking, fat, protein and sugars are important sources of aroma, while lipids blend with the sour and bitter of coffee to form a smooth taste. Therefore, the disappearance of fragrance means that the quality is getting worse, and the relationship between aroma and quality is very close.
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How to buy coffee beans? How to choose and buy coffee beans? How to distinguish coffee beans
How to buy coffee beans? No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans and chew them in your mouth. If the coffee beans are crisp and sound, and the teeth and cheeks stay fragrant, it is the top grade, but it is best to squeeze them with your hands to feel whether they are solid, rather than buying empty-shell coffee. If coffee beans have lost their fragrance or smell
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How do you fry coffee beans? How do you bake coffee beans? How to fried roasted coffee beans? How to fry and roast coffee
How do you fry coffee beans? The basic principle of fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking. 80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee. Fried
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