About acid in roasted coffee
Formic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Acetic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Pyruvate has nothing to do with the degree of baking
Lactic acid has nothing to do with baking degree.
Malic acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Citric acid is the most in shallow baking, and gradually decreases with the deepening of deep baking.
Quinic acid increases with the decrease of chlorogenic acid.
If you test with ARABICA% or ROBUSTA% and extract 30ml in 30 seconds, they all have a PH of 5.2.
So in terms of PH in the strict sense, coffee is "sour", but acidic and alkaline foods are not the same thing as the acid we usually drink.
The final metabolites of foods with more minerals such as potassium, sodium, calcium and magnesium are often alkaline, such as vegetables, fruits, dairy, soybeans and fungus. Properly paired with alkaline food will help to maintain acid-base balance in the body. The acidity and basicity of food has nothing to do with its own pH value (food that tastes sour is not necessarily acidic food). It is mainly defined by the fact that food is digested, absorbed and metabolized, and finally becomes acidic or alkaline in the human body. Those that produce acidic substances are called acidic foods, such as animal viscera, muscles, plant seeds (cereals). Those that produce alkaline substances are called alkaline foods, such as vegetables, melons, beans, tea and so on.
Another way is to ash the food to be tested, and then test the PH value of the ash to determine whether the ingredient is acidic or alkaline.
Summary: for coffee drinkers, we should not think that coffee is alkaline because it contains caffeine (alkaloids), nor because it contains a lot of acid. It is believed that coffee is neutral after being metabolized by the human body, so drinking coffee will not destroy the acid-base balance of our body.
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Preservation skills of coffee beans
As far as gas is concerned, the specific gravity of carbon dioxide is the same as that of air. Therefore, in the same confined space, carbon dioxide precipitates at the bottom, while air floats at the top. After understanding this truth, when you choose a container or bag, you can judge its practicality.
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A cup of "warm" Brazilian coffee
Roasting: more and more people are fond of roasting their own coffee beans, because usually after the coffee beans are roasted, they can only keep their freshness for 1 to 7 days, and then they begin to stale, leaving only bitterness and no mellow taste. Therefore, self-baking can ensure the freshness of coffee beans. The traditional roaster is drum type, this kind of baking method has the characteristic of stewing and burning, which will make
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