Coffee knowledge: Analysis of the ingredients of coffee beans, different ingredients produce different tastes

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Red fruits are generally called cherry fruits. They are bright red. I heard that some companies have recently launched a red cherry plan to ensure that the beans they supply are all picked from ripe red fruits. Speaking of red cherries, as the name suggests, things that can be called fruits usually grow on trees. As expected, the coffee we drink is the core seed inside the red fruit. That is, the part inside the silver skin. Do you remember that after we roast the coffee, we will clear out a pile of silver skin in the furnace of the coffee machine. This is the layer closest to the coffee beans.

【Green beans】（ Unit: percentage）

Moisture: 11.3

Fat: 11.7

Protein: 11.8

Sugar content: 8.0

Highlights: 17.1

Caffeine: 1.3

Tannin: 6.0

Minerals: 4.2

Crude fiber: 28.6

【Roasted beans】

Moisture: 2.5

Fat: 13.2

Protein: 12.8

Sugar: 1.8

Essence: 29.6

Caffeine: 1.3

Tannin: 4.0

Minerals: 5.2

Crude fiber: 29.6

Ingredient Analysis

【Caffeine】: Caffeine is the most notable of all the ingredients in coffee. It has a wide range of effects, affecting the human brain, heart, blood vessels, gastrointestinal tract, muscles, kidneys and other parts. A moderate amount of caffeine will stimulate the cerebral cortex, promote sensation, judgment, memory, and emotional activities, make the myocardial function more active, dilate blood vessels, enhance blood circulation, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote the secretion of digestive juices. In addition, because it also promotes kidney function and helps the body excrete excess sodium ions, caffeine, unlike other anesthetic and excitatory substances, will be excreted in about two hours due to its enhanced diuretic effect.

[Tannic acid]: After extraction, tannic acid will turn into a light yellow powder, which can be easily dissolved in water. Once boiled, it will decompose and produce pyrocarboxylic acid, which will make the coffee taste worse.

【Fat】: The fat in coffee plays an extremely important role in the smell of coffee. After analysis, it was found that there are many types of fat in coffee, and the most important ones are acidic fat and volatile fat. Acidic fat means that the fat contains acid, and its strength varies depending on the type of coffee. Volatile fat is the main source of coffee aroma. It is a kind of thing that emits forty kinds of aromatic substances and is extremely complex and subtle.

[Sugar]: Green coffee beans contain about 8% sugar. After roasting, most of the sugar will be converted into caramel, giving coffee a unique brown color.

[Extracted Essence]: It can be divided into several types, accounting for nearly one-third of roasted beans. It is still unknown what the effects of each substance are.

[Minerals]: There are lime, iron, sulfur, phosphonium, sodium carbonate, chlorine, etc., but because the proportion is not high, the impact on the flavor of coffee is not large, and it only brings a slightly astringent taste.

[Crude Fiber]: The fiber of raw beans will be carbonized after roasting. This carbon and caramelization of sugar combine to form the color of coffee, but the fiber that has turned into powder will have a considerable impact on the flavor of coffee.

Coffee ingredients

【caffeine】

1. It belongs to phytoxanthin and theobromine, which is the same as theophylline.

2. Stimulate the cerebral cortex and vasodilation.

3. Promote kidney function and promote diuresis.

4. It stimulates gastric motility. People with stomach problems should not drink excessively.

Taste: Bitter

Tannic acid

1. Pale yellow powder.

2. Pyrocarboxylic acid will be produced after boiling.

Taste: sour, sweet

【Fat】

1. Coffee contains a lot of fat.

2. Mainly acidic fats and volatile fats.

Acidic fats – sour taste

Volatile fats – aroma

【protein】

1. The source of calories, no drop can be filtered out.

2. It will carbonize after baking.

Coffee liquid is dark brown and has a nice aroma

Carbonization gives a bitter taste

【Sugar】

1. It will turn into caramel after baking.

2. Caramel combines with tannins to create a slightly bittersweet taste.

Coffee liquid is dark brown and has a nice aroma

Bitter taste after caramelization

【Extract the essence】

1. The reason why coffee is called coffee.

2. So far, it has not been determined what kind of substance it is made of.

Taste: Rich

Minerals

1. The proportion of coffee ingredients is extremely low.

2. It has little impact on the quality and flavor of coffee.

Taste: Astringent

【Crude Fiber】

1. It will carbonize after baking.

2. Carbonization and caramelization combine to create a coffee tone.

Coffee liquid is dark brown and bitter

Main ingredients:

【coffee】

It grows in tropical regions and is an evergreen shrub.

It is more than two feet high, and its leaves are oval.

The white flowers and fruits are roasted and ground into powder and can be used as a beverage.

According to the different regions of coffee and local cultural customs

Various types of coffee drinking methods have been developed.

They appear before people's eyes one by one.

Caffeine is the most characteristic ingredient in coffee, which has the functions of stimulating, diuretic and digestive

Detoxification effect... 100g of coffee beans contains about 1.3g of caffeine... The caffeine content in a 250ml can of coffee exceeds 200PPM

【water】

Water is a colorless, transparent liquid necessary for life.

【granulated sugar】

The first brown sugar is made of fine white blocks of sugar with a loose texture. 3. Sugar content:

Coffee contains only a small amount of sugar, but once roasted it becomes lactose and forms

The unique brown color of coffee... The fiber components will be carbonized once roasted... The saccharides will fuse... and the unique color of coffee will be formed...

【Fatty acid sucrose lipids】

Fatty acids are a combination of CH+1COOH and alkyl.

There are about 6g of tannic acid in 100g of fresh coffee beans.. This is why coffee tastes bitter... but the degree of bitterness is inversely proportional to the degree of roasting...

【Sodium citrate】

This is an organic compound.. a colorless crystal.. with a refreshing smell.. fruits like oranges have this smell..

【Nutritional ingredients】

Content: The content of general coffee cans has several different specifications such as 375ml, 310ml, 300ml, 250ml, etc.

【Calorie】

Usually, a 250ml can of coffee contains 100 calories.

【Fat】

Fat... is animal oil.. The fat content of a can of 250 is generally 1.6 grams.. The source is milk..

Plays an important role in improving coffee flavor...

【carbohydrate】

A compound between carbon and water. Carbon is also an important component of the human body.

A 250ml can of coffee contains 20 grams of carbohydrates.

【protein】

A complex compound composed of amino acids. It is an important component of the human body. Protein: Coffee contains almost no protein after brewing. But even if the amount is small, the protein can improve the flavor of coffee after decomposition...

A 250ml can of coffee contains 3.4 grams of protein.

【calcium】

This is a very active substance.. From a chemical point of view..

From a health perspective, calcium is very helpful to the human body.

It can prevent osteoporosis. A 250ml can of coffee contains 83 mg of calcium.

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