Introduction of the ingredients of coffee

Caffeine

Caffeine is the most eye-catching of all the ingredients of coffee. Let the myocardial function become more active, dilate blood vessels and enhance blood circulation, and improve metabolic function, caffeine can also reduce muscle fatigue and promote digestive juice secretion. The biggest bitterness of ─ in coffee flavor is caused by caffeine.

Tannic acid

After extraction, tannic acid will turn into a yellowish powder, which can easily blend into water, and after boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse, and if it is soaked and left for several hours, the color of the coffee will become thicker than when it was just soaked, and it is also less tasty, so there is the saying that "it is best to drink it as soon as possible."

Fat

The fat in coffee plays a very important role in flavor. After analysis, it is found that there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that the acid in fat varies with the type of coffee, and volatile fat is the main source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with the air, chemical changes may occur and the taste and flavor will become worse.

Protein

The main source of calorie is protein, and like dripping coffee, most of the protein will not dissolve out, so no matter how much coffee you drink, the nutrition you get is limited, which is why coffee will become a sacred food for dieters.

Sugar

Without sugar, you will not only feel the bitterness of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

Mineral substance

There are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little affect the flavor of coffee is not big, combined to bring only a little astringent taste.

Crude fiber

The fiber of raw beans will be carbonized after baking, which combines with the caramelization of sugar to form the hue of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because we are unable to taste the flavor of the coffee.