Is caffeic acid also found in finished coffee?-what happens if you eat too many caffeic acid tablets?

Is caffeic acid also found in finished coffee?-what happens if you eat too many caffeic acid tablets?

Although most Chinese people are not used to sour coffee, Western coffee connoisseurs or connoisseurs are only sour, and like the lively, clear, and changing layers of light-roasted coffee. They disdain to drink deep-roasted coffee, which is monotonous and unfruitful. Connoisseurs choose Arabica hard beans at an altitude of more than 5, 000 feet, roast shallow beans with a baking degree of about City, and then extract them with a French filter kettle for two to three minutes. It is easy to make good sour coffee. In fact, high-quality shallow roasted coffee shows a lively sour taste, rather than dead acid all the way to the end. The tip and both sides of the tongue are stimulated by fruit acid to secrete saliva. However, the sour taste disappears in a few seconds, transforming the spicy aroma of green pepper, or lemon, citrus-like aroma, and finally showing the sweet aftertaste of chocolate, just like experiencing an ever-changing journey of taste and roasting shallow breakfast coffee. The pH value is between 4.5 and 4.7, the pH value of Full City in medium and deep baking is about 5 ~ 5.5, and the PH of deep baking (Dark Roast) is above 5.5. As far as ordinary people's taste buds are concerned, when the pH value of the beverage exceeds 5.5, it is difficult to detect its sour taste, and the pH value of heavy baked beans is often more than 5.5, so it is not easy to drink sour taste. It is easy for human taste buds to drink drinks with a pH below 5, so shallow roasted beans will taste sour. In order to reduce the sour taste, coffee beans will bake deeper. Seriously, it is a pity to wipe out the beautiful flavor of coffee. And in order to take into account the public taste, so that people who really want to taste coffee can not taste the beauty of coffee, it is really not very good to do.

So a good coffee shop has the ability to provide the taste that customers want, so good customers should express the taste they like. Only those who make coffee can express their research and enthusiasm for coffee to you.

The heart of the bar player expressing the material and the heart of the customer tasting the results can resonate because of this interaction.