Coffee noun

Caffeine

Caffeine stimulates the cerebral cortex, dilates blood vessels, enhances blood circulation, reduces muscle fatigue and promotes digestive juice secretion. The most important characteristic of coffee flavor, ─ bitterness, is caused by caffeine.

Fat

The main ones are acidic fats and volatile fats. Acid fat refers to the acid in fat, and volatile fat is the main source of coffee aroma. Once fat comes into contact with the air, it will change chemically and taste worse.

Tannic acid

Easily melted water, after boiling, it will decompose and produce pyrosylic acid, making the taste of coffee worse. If it is brewed and left for several hours, the color will become thicker than when it is just soaked, and it is also less tasty, so there is a saying that "it is best to finish it as soon as possible."

Sugar

In addition to the bitter taste of caffeine and the sour taste of tannin, you will also feel the sweet taste, which is caused by the sugar of the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

Protein

The main source of calories is protein, and like filtered coffee, the protein probably won't dissolve out. Therefore, no matter how much coffee is consumed, the nutrition intake is limited, that is, coffee will become a sacred product for dieters.

Mineral substance

Coffee contains minerals such as lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, which account for a very small proportion and have little impact on the flavor of coffee.

Crude fiber

The fiber of raw beans is carbonized when roasted, and this carbon and sugar caramel combine to form the hue of coffee. However, the fiber quality of the powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee, because it can not taste the flavor of the coffee.

To sum up: the bitter taste of coffee is caused by caffeine, sugar, crude fiber, etc.; sour taste is caused by tannin, fat, etc.; astringency is caused by minerals; sweetness is caused by sugar; aroma is caused by fat, etc.