The main components of coffee beans
Fibre
The fiber of raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.
Protein
The main source of calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited.
Sugar
Raw coffee beans contain about 8% sugar. After roasting, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.
Mineral substance
Contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.
Caffeine
It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can also reduce muscle fatigue and promote digestive juice secretion. Because it promotes kidney function, it is diuretic and helps the body to expel excess sodium ions from the body. But eating too much can lead to caffeine poisoning.
Tannic acid
Boiled tannic acid will decompose into pyrouric acid, so coffee that has been brewed for too long will taste worse.
Fat: the most important ones are acid fat and volatile fat.
Acid fat
That is, fat contains acid, its strength will vary according to the type of coffee.
Volatile fat
Is the main source of coffee aroma, it is a kind of aroma will emit about 40 kinds of aromatic substances.
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Amber Coffee
Amber coffee is synonymous with high-quality coffee in China. Cuba Cubita in 1748, coffee was introduced to Cuba from Dominica, and Cuba began to grow coffee ever since. The coffee beans selected by the Cuban Cubita are Arabica varieties grown in the Crystal Mountains of Cuba, which are produced and used by the farmers themselves, so it is considered to be a higher and better quality coffee. It uses 100.
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Specific introduction to the production of coffee beans
After harvest, peel, pulp, racing peel and silver peel should be removed before shipping and listing. There are two kinds of methods: drying (also known as natural or non-washing) and washing. Dry type: the method is relatively simple. First of all, spread the freshly harvested fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the sheller will dry the fruit.
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