Basic knowledge of Coffee the composition difference between cooked beans and raw beans
Raw beans (unit: percentage)
Moisture: 11.3
Fat: 11.7
Protein: 11.8
Sugar: 8.0
Essence: 17.1
Caffeine: 1.3
Salvianolic acid: 6.0
Minerals: 4.2
Crude fiber: 28.6
Ripe bean
Moisture: 2.5
Fat: 13.2
Protein: 12.8
Sugar: 1.8
Essence: 29.6
Caffeine: 1.3
Tannic acid: 4.0
Minerals: 5.2
Crude fiber: 29.6
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What are the flavors of coffee by taste classification
For sour coffee beans, especially high-quality new beans, the baking degree is the best, while the bitterness system is lighter, and then the sweet details are mostly selected beans with high water production, and baking often constitutes the key to whether it can be integrated into the soft bitterness. On the other hand, even if the coffee beans are not produced in the highlands, the neutral flavor requires stable treatment of stable quality.
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How to spell acid beans with beans?
Brazil 40%, Colombia 30%, Mocha 30%, Brazil 30%, Mocha 30% Mocha 40%, Brazil 30%, Colombia 30% Brazil 50%, Colombia 50% Mocha 50%, Colombia 30%, Java 20%
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