Coffee beans decompose coffee beans

Name function

Caffeine has a particularly 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.

After the tannic acid is boiled, the tannic acid will decompose into pyrouric acid, so the coffee will taste worse after brewing for too long and cooling.

The most important fats are acidic fat and volatile fat.

Acidic 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 substance that emits about 40 kinds of aroma.

The main source of protein 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 coffee raw beans contain about 8% sugar. After baking, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.

The fiber of fiber raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.

Minerals contain a small amount of lime, iron, phosphorus, sodium carbonate and so on.