monosaccharides Learn more about monosaccharides
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Coffee cold knowledge | which is sweeter, coffee semi-sugar or monosaccharide? The difference between monosaccharides and semi-sugars turns out to be...
Professional coffee knowledge exchange more coffee bean information please follow the carbohydrates in coffee workshop (Wechat official account cafe_style) Coffee we put the chemical composition of coffee first on carbohydrates, they make up 50% of the weight of raw beans, you may think of it as sugar, so some people think that coffee beans should be extremely sweet, just like candy.
2018-06-14 Coffee knowledge semi-sugar monosaccharide which difference original professional coffee -
Why is coffee sweet? Where does the sweetness of boutique coffee beans come from?
Professional coffee knowledge exchange more coffee bean consultation Please follow the coffee workshop (Wechat official account cafe_styl e) when it comes to drinking coffee, the taste that comes to mind may be very bitter, without milk or sugar, it is impossible to taste it at all, this may be the impression of most people. But in fact, sweetness is one of the flavors of coffee, especially when buying coffee beans, you will often see the wind.
2021-05-27 Coffee why there will be in the end what is factor influence sweetness specialty coffee -
Why can't I get the sweetness of coffee? what is coffee sweetness? Smell or taste?
Barista: mm-hmm! This cup of coffee is very sweet! You:?? What's sweet? Barista: coffee is sweet. You: what does coffee feel like? New to individual coffee, do you wonder why baristas in front of the street often say that a cup of coffee is very sweet, but you don't drink it at all? What is coffee sweetness? Why can't my taste buds feel it? Coffee
2021-08-24 Coffee this cup sweet high what coffee -
Where does the sweetness in coffee come from? what does it have to do with hand-made coffee? why can't you drink it sweet?
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) Guide to daily purchase of coffee beans, we will often see honey, sugar, caramel and other sweet descriptions in the flavor column. But the strange thing is that some people can feel the sweetness of the same coffee bean, while others can't! What is the reason for this?
2021-05-02 Coffee medium sweet where does it come from what related hand-made single product why? -
Why is oatmeal milk sweet? The method of making oatmeal milk how to taste the tasty oatmeal milk?
If you find yourself looking for milk substitutes, you will find that there are many alternatives on the market. Some people may not be able to drink milk, such as those who are intolerant and allergic, while others may be more interested in finding healthier milk substitutes. No matter why you are looking for milk substitutes in the market, you can rest assured that there are many different kinds on the market. Of course, different.
2021-07-27 Why oatmeal sweet making method delicious how seasoning if found -
Where does the sweetness in coffee come from? How does coffee flavor change from light roasting to deep roasting?
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) raw beans contain a certain degree of monosaccharides, although not all sugars are sweet, but these monosaccharides are usually sweet and easily react under the catalysis of coffee roasting temperature. Once most of the moisture in the coffee beans evaporates, the sugar will be hot.
2019-12-12 Coffee medium sweet Lilai professional coffee knowledge communication more coffee beans -
Flavor changes caused by caramelization during baking
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) raw beans contain about 6% 9% of the bean weight, is the main raw material of coking sugar, sucrose is about 130 ℃-170 ℃, is pyrolyzed into low molecular weight monosaccharides, namely glucose and fructose, and releases aroma and carbon dioxide, but as the furnace temperature rises, to 180 ℃
2019-09-18 Baking process middle raw saccharification reaction cause flavor change professional -
Effect of moderate Baking on Coffee Flavor
Following Cafe Review (official Wechat account vdailycom) found that the light roasting of fortified nutty caramel in Beautiful Cafe is milder because the fermented flowers and fruits retain the most sour aromas, so it is easy to smell the sour aroma of coffee. If you continue to bake, that is, from the end of the first explosion to the middle baking before the second explosion, or even the medium and deep baking from just to the second explosion, fermentation
2017-07-18 Medium roasted coffee flavor influence attention caf é Wechat public vda -
The difference between "Mena reaction" and "caramelization" in the baking process
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Mena reaction wins caramelization Mena reaction refers to a series of monosaccharide carbohydrates (glucose, fructose, maltose, arabinose and lactose) and proteins (amino acids) through a series of degradation and polymerization, the color will also become darker, 1912 by the French scientist Mena
2019-09-18 Baking process medium Mena reaction caramelization differentiation reaction raw flavor -
Coffee intelligent AI robot enters the coffee industry favored by the capital market in the coffee bar.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Mena reaction wins caramelization Mena reaction refers to a series of monosaccharide carbohydrates (glucose, fructose, maltose, arabinose and lactose) and proteins (amino acids) through a series of degradation and polymerization, the color will also become darker, 1912 by the French scientist Mena
2019-09-20 Coffee intelligence robot entry bar capital market favor industry specialty -
"Mena reaction" caramelization reaction furan "to create caramel sweet black coffee
It was not until 1926 that furan unveiled the fascinating aroma of caramel sweet coffee for the first time by two top scientists, TadeusReichstein of Switzerland and Hermann Staudinger of Germany. After 1950, the two men won the Nobel Prize in Medicine and the Nobel Prize in Medicine for their outstanding contributions to science.
2016-06-13 Mena reaction saccharification reaction furan making caramel sweetness coffee dozen -
Where does the coffee aroma come from? How does coffee taste sweet and sour?
Roasting is one of the most attractive aspects of the coffee industry. Green coffee beans have almost no flavor at all, taste will have a rather unpleasant vegetable flavor, but after roasting, it will transform into an incredibly aromatic and complex coffee beans. The smell of freshly roasted coffee beans is refreshing and delicious. Fast or slow? Shallow or deep? jianyan
2020-11-02 coffee human aroma whence sour how -
Why is hot milk latte cappuccino so sweet? Milk coffee is sweet without sugar.
Lattes and cappuccinos are made from espresso and steam-heated milk, while in the process of heating, lactose is decomposed by heat and decomposed into monosaccharides such as glucose and other sugars under the action of lactase. And in the process of heating, the sugars in milk may have Mena reaction and other parties.
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What kind of flavor changes do light baking and moderate baking produce during baking? Between the two
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie Coffee brief introduction roasting when light roasting and medium roasting respectively what kind of flavor changes light roasting is more mild, so the "enzyme action" of flowers and fruit sour aroma retain the most, it is easy to smell the sour aroma of coffee. If you continue to bake,
2019-12-17 Baking medium self produce what flavor change between the two -
Do not drink unbaked coffee roasting degree
The heat of shallow roasting is mild, because the sour aroma of flowers and fruits is most preserved by fermentation, so it is easy to smell the sour aroma of coffee. If the baking continues, that is, from the end of the first explosion to the middle baking before the second explosion, or even the medium and deep baking from the first explosion to the second explosion, most of the sour aroma of the fermentation catalysis has been broken up, instead of the taste spectrum of the sugar browning reaction (Sugar Browning) and Mena reaction.
2016-06-03 Not suitable for drinking roasting coffee degree light roasting heat mild because fermentation -
Is pepper the defective taste of coffee? What is the smell of defects?
Is pepper resin a blemish taste of coffee? It doesn't count. In the flavor round division of SCAA (American Fine Coffee Association), pepper flavor belongs to spice flavor, and coffee produced in some areas is characterized by spice flavor. Of course, some friends usually do not like smells like pepper and cloves, and when drinking coffee containing this flavor, they may think that this
2020-07-08 Pepper sort of coffee blemish taste what pepper resin coffee. -
Can smell bottles cultivate the ability to distinguish the aroma of coffee? what is the origin of the aroma of coffee?
What substance does coffee aroma come from in 1926 Swiss scientist Reichstein and German scientist Stoldinger studied and found that 29 kinds of compounds such as furan, alkylpyrazine, Dione and furfuryl mercaptan are the main components of coffee aroma, among which furan compounds are the most important. The aromas of caramel, nuts, cream, almonds and fruits in coffee are all related to furan compounds. 1960 to present
2020-07-12 Smell bottle energy culture coffee aroma discrimination ability what is it raw -
The basic chemical reaction of coffee knowledge during coffee roasting.
Many thermal and chemical reactions take place during baking: decarbonation, dehydration of quinic acid, subdivision, isomerization, polymerization, and complex sugar reactions (caramelization). The main components of the thermal reaction are monosaccharides and sucrose, chlorogenic acid, free amino acids, and fenugreek amide. Both aravinose and calactose in the polysaccharides are transferred, and the basic vulcanization process includes hydroxylamine.
2014-12-31 Coffee knowledge baking process medium hair raw basic chemical reaction passing -
Why doesn't the coffee smell good? Decrypt the secret of coffee aroma!
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee smells good, but it doesn't taste like that? Coffee, the most fragrant drink in the world, it is no exaggeration to say that coffee is the most fragrant drink in the human world. At present, there are more than 800 kinds of aromatic compounds that have been studied by scientists, most of which are volatile.
2017-12-17 Coffee get up why no smell smell decryption aroma secret professional coffee -
Basic chemical reactions that occur during coffee roasting
Many thermal and chemical reactions take place during baking: decarbonation, dehydration of quinic acid, fragmentation, isomerization, polymerization, and complex sugar reactions (caramelization). The main thermally reactive components are monosaccharides and sucrose, chlorogenic acid, displaced amino acids, and trigonelline amide. Both aravinone and calactose in polysaccharides are transferred, and basic sulfurization contains hydroxyamino acids.
2014-08-20 Coffee knowledge Coffee roasting Chemical changes Coffee encyclopedia