What factors determine the content of carbohydrates in coffee

What factors determine the content of carbohydrates in coffee

Local aborigines often grind the fruit of the coffee tree and knead it with animal fat to make many ball-shaped balls. These indigenous tribes use these coffee balls as precious food for soldiers who are about to go out to battle. It was not until around the 11th century that people began to use boiled coffee as a drink. In the 13th century, Ethiopian troops invaded Yemen and brought coffee to the Arab world. Because the Islamic doctrine forbids people to drink alcohol, some religious people think that this kind of drink stimulates the nerves and violates the doctrine. Coffee shops were banned and closed for a time, but the Egyptian sultan thought that coffee was not against the doctrine, so the ban was lifted. Coffee drinks quickly became popular in the Arab region. The word coffee Coffee, which comes from the Arabic Qahwa, which means "plant drink", later spread to Turkey and became the source of the word in European languages. The method of growing and making coffee was constantly improved and perfected by Arabs. At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, has become an important drink for Europeans.

When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. Generally speaking, the more deeply roasted coffee beans, the less sour development, or even none, and show another kind of pure coffee characteristics.

Non-volatile acids in raw Arabica coffee beans include citric acid, malic acid, oxalic acid and tartaric acid. After testing, a large number of volatile acids were not found. When raw coffee beans are roasted, the content of acid changes greatly, among which the change of volatile acid is the biggest. After roasting, the loss rate of acid in raw beans is about 15%, and what is more noteworthy is the chemical change of acid. Formic acid and acetic acid increased at the initial stage of roasting, and increased with the increase of roasting degree. Until the end of roasting, citric acid and malic acid showed a decreasing trend, while citric acid and malic acid decreased gradually to form their decomposition products.