The structure of each part of coffee beans-the difference between various coffee beans
The structure of each part of coffee beans-the difference between various coffee beans
1. Caffeine: the right amount of caffeine can stimulate the cerebral cortex, promote sensation, judgment and memory, make the myocardial function more active, dilate blood vessels, enhance blood circulation, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive juice secretion. In addition, because it also promotes kidney function and helps the body expel excess sodium ions from the body, caffeine is excreted in about two hours under the action of diuresis. And the bitterness in the coffee flavor is caused by caffeine.
two。 Tannic acid: after extraction, tannic acid will turn into a yellowish powder, which can easily blend into water. Once boiled, it will decompose and produce pyrosylic acid. If brewed for too long, the taste of coffee will become worse.
3. Fat: fat plays a very important role in the flavor of coffee, and the most important of which are probably acidic fat and volatile fat. The so-called acidic fat, that is, fat contains acid, its strength will vary according to the type of coffee. Volatile fat is the main source of coffee aroma, it is a very complex and subtle thing that emits about 40 aromatic substances.
4. Protein: the main source of calories, which is not high in percentage terms. The coffee liquid brewed out like dripping and filtering is limited because most of the protein will not be dissolved.
5. Sugar: coffee beans contain about 8% sugar. After baking, most of the sugar will be converted into caramel, making the coffee a brown caramel, which subtly combines with tannin to produce a slightly bitter sweetness.
6. Extract: about 1/3 of baked beans.
7. Minerals: lime, iron, phosphorus, sodium carbonate.. And so on, but because the proportion is very small, it does not affect the quality and flavor of coffee.
8. Crude fiber: the fiber of raw beans is carbonized when roasted, and the caramelization of carbon and sugar combine to form the hue of coffee.
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