The main components of coffee astringency nutrition table introduction
The astringency in coffee mainly comes from the degradation of chlorogenic acid (Chlorogenic acid) into "dicaffeoylquinic acid" (Decaffeoylquinic aic) during roasting. In addition, a small amount of tartaric acid (Tartaric acid), also known as "gluconic acid" in coffee, is also the source of astringency. The astringency in coffee is mainly due to the condensation of dicaffeoylquinic acid with the protein in oral saliva and produces a wrinkled astringency in the oral epithelial tissue.
So, why on earth do these astringency come into being? How can it be avoided? -- this is the focus of everyone's concern.
Many people blame the astringency of coffee on baristas or bakers, thinking that it is caused by improper extraction or roasting, but in fact there are many reasons for astringency. Let's analyze them one by one!
First of all, the part of raw beans.
The difference of astringency caused by the difference of variety. Robesta beans tend to be more astringent than Arabica beans, because the chlorogenic acid content of Arabica beans is only 5.5%, while that of Robesta beans is 7%. As a result, the content of "dicaffeoylquinic acid" is higher after baking. This is one of the reasons why some international fast food chains tend to be "bitter and astringent"-the heavy use of cheap Robosta beans.
Of course, quality-conscious coffee shops of course use Arabica beans. Arabica beans also have different astringency due to their different growth environment. High-altitude excellent Arabica beans because of the mature period of full fruit and rich in sugar, brewed coffee is often good flavor and round taste without astringency, while low real estate beans tend to have a thin flavor, astringency will also be more prominent because of the overall taste.
No matter what kind of variety or what kind of production conditions, unripe beans are a major culprit causing astringency.
Like many fruits, immature coffee beans contain more chlorogenic acid, so unripe beans are listed as defective. The higher the grade of coffee beans, the less the number of defective beans. In Xiumen coffee, although the raw beans we got are specialty coffee with very low defect rate, we have to hand-select them again before baking to ensure that the taste is pure.
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Does the thickness of coffee powder affect the taste of coffee?-introduction to the grinding scale of different coffee
Water drop grinding method: fine it mainly uses coffee to dissolve with water and slowly extract it from water, because it needs to be extracted drop by drop in a coffee distiller, so it takes a long time, and the taste of coffee will vary with the degree of roasting. The amount of water. The time is different, so it is suitable for deep-baked coffee beans, otherwise the sour taste will be too strong. Brewing step: pour water into the kettle and fix the filter paper
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Hawaii is an almost well-known tropical Pacific island. In addition to its beautiful scenery, it also produces coffee. The famous Kona coffee is grown on the volcanic slopes on the southwest coast of Hawaii's main island and is the only coffee produced in the United States. Due to the island topography and volcanic soil, Hawaiian coffee has a very special taste, not too strong, not too sour and mellow taste, with
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