What are the ingredients of coffee from Yunnan & does #160; coffee belong to Arabica?
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
It is the main source of coffee aroma. It is a kind of aromatic substance that emits about 40 kinds of aroma.
- Prev
The Cultural Origin of Coffee how to use semi-automatic Coffee Machine
This is a romantic story. Gabriel, a French naval officer on the island of Matinique, circa 1720 or 1723. Mathieu. De. As he was about to leave Paris, Klee managed to get some coffee trees and decided to take them back to Martinique. He had been taking good care of the saplings and kept them in a glass box on the deck.
- Next
Colombian Coffee Culture the Cultural Origin of Coffee
The National Coffee Management Association of Colombia, like the National Management Association of Kenya, is a model of coffee organization. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. The status of coffee in Colombia comes from the following examples
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?