What are the main ingredients of coffee beans? what is the flavor description of coffee?
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.
Coffee category editor
Blue Mountain Coffee: sour, sweet and bitter taste are very harmonious and have excellent flavor and aroma. It is suitable for individual coffee and moderate roasting.
Second, Cuban coffee: the famous "Cubita" in Crystal Mountain of Cuba is represented by adhering to the principle of making perfect coffee. Crystal Mountain is adjacent to the Blue Mountain Mountains of Jamaica, with similar climatic conditions, comparable to Jamaican Blue Mountain Coffee. It later became a designated coffee at the Cuban embassy. It is called "unique Caribbean flavor coffee".
Colombia (South America) Supremo: unique fragrance, bitter taste with sweet taste unforgettable.
Mexico Coatepec, Huatusco, Orizaba: comfortable taste with charming aroma.
Brazil (South America) Santos coffee: taste mellow, neutral, can be directly boiled, or with other kinds of coffee beans
Mixed into a comprehensive coffee, is also a good choice.
6. Colombia (South America) Manning: the palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and intriguing, it is suitable for deep baking and exudes a strong aroma.
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Introduction to Arabica species, the main species of coffee trees
The first is Arabica beans, which account for 70% of the world's output. The world-famous Blue Mountain Coffee and Mocha Coffee are almost all Arabica. The other is the Robasta species, which is native to the Congo in Africa and accounts for about 20% to 30% of the world's output. Different varieties of coffee beans have different tastes, but even the same varieties of coffee trees
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Morphological characteristics and growth Environment of Coffee trees
Coffee is a perennial evergreen shrub or small tree of Rubiaceae. It is a horticultural perennial cash crop with the characteristics of fast growth, high yield, high value and wide market. Wild coffee trees can grow to a height of 5 to 10 meters, but coffee trees planted on the manor are often cut to less than 2 meters in order to increase their fruit and facilitate harvesting. The opposite leaves of coffee trees are long oval.
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