The acid composition in coffee
Coffee acidity is often thought to be related to coffee quality. Acidity is characteristic of high value coffees typical of Central America and East Africa. Excessive sourness is considered a disadvantage of coffee. Acidity is associated with cultivation at very high altitudes and mineral-rich volcanic soils.
The acidity of water-washed beans is higher than that of sun-dried (naturally dried) beans. Sun-dried beans are heavier than water-washed beans because the concentration masks the acidity of coffee. The acidity of coffee drinks has a lot to do with the degree of roasting, as well as the roasting method and brewing method. Coffee pH is also related to coffee acidity. A good cup of coffee has a pH between 4.9 and 5.2.
Green and roasted coffee beans contain more than 100 acids. Chlorogenic acid and quinic acid are the main acids in raw beans, followed by malic acid and citric acid. The chlorogenic acid complex in baking is broken down into smaller components, forming components such as acetic acid and formic acid. Due to their high volatility, these components disappear during the subsequent baking phase.
chlorogenic acid
Chlorogenic acid is actually an ester component between quinic acid and phenols like cinnamic acid. Coffee is most abundant in 5-O-caffeoylquinic acid, an ester intermediate between quinic acid and caffeic acid. More than 17 different chlorogenic acids have been found in Robusta green beans, but the amount of chlorogenic acid seems to vary depending on the origin, type and coffee.
caffeic acid
Coffee provides the richest dietary source of chlorogenic acid. According to reports, a 200cc cup of coffee contains 70-350 mg chlorogenic acid, which will supply 35-175 mg caffeic acid. Chlorogenic acid in coffee has health benefits. Although chlorogenic acid and caffeic acid have antioxidant effects in vitro, how much is unknown because they are extensively metabolized in the body and their metabolites often have lower antioxidant power than their precursors.
Caffeic acid is present not only in coffee, but also in a large number of edible and inedible plants. With antioxidants. On the other hand, current studies suggest that caffeic acid may also be carcinogenic. The health benefits of caffeic acid are unknown.
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Definitions of individual and mixed coffee
"single coffee" generally refers to a single style of coffee beans from a single country or producing area. It can be compared to a coffee solo. If a bag of coffee is marked with the name of a coffee-producing country (coffee beans are not produced in continental Europe, and if the label says the names of European cities such as Italy, Vienna, etc., it is not individual coffee.) Generally speaking, it means that this is a bag of individual coffee. Such as
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Seven rules for making coffee
Here are seven simple rules for making good coffee: use freshly roasted coffee beans and store them for no more than a week, preferably those roasted half an hour ago. Store the coffee beans in a dark container. Freshly ground coffee beans before blending. Leave the water in the faucet for a few seconds before use, and then boil it with the fresh cold water that has just flowed out of the faucet.
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