What are the ingredients of coffee beans?

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. After the tannic acid is refined, the tannic acid will turn into a yellowish powder, which can easily blend into the water, and when boiled, 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 stronger than when it was just soaked, and it is also less tasty, so there is the saying that "it is best to finish soaking as soon as possible." The fat contained in fat 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 acid fat and volatile fat. Acid 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, the taste and flavor of roasted coffee will change. The main source of protein is protein, and like coffee brewed by dripping sauce, 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 (diet food). Sugar without sugar will not only feel the bitter taste 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. Minerals 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. The fiber of crude fiber 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 we are less able to taste the flavor of the coffee.