Five important characteristics of Coffee
All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.
◎ bitterness: caffeine, one of the basic flavor elements of coffee.
◎ sour taste: = = tannin acid, the second basic flavor element of coffee.
◎ concentrated alcohol: = = strong coffee. A mellow taste.
◎ sweetness: when the sugar in the raw beans of coffee is partially coked after baking, the rest is sweet.
◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.
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The benefits of drinking coffee to daily life
1. Coffee contains certain nutrients. Nicotinic acid in coffee contains vitamin B, which is higher in roasted coffee beans. And there are free fatty acids, caffeine, tannic acid and so on. two。 Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs, and has a great effect on constipation. Taking a bath with coffee powder is a kind of thermotherapy, which has the effect of losing weight. 3. There is coffee.
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How to make fancy coffee taste better?
It is said that the Finns have a mantra to make coffee taste better, that is, if you say this to coffee, you will easily get delicious coffee.
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