Taboos of coffee beans and fruits: reveal the three most taboo fruits for coffee beans

There are taboos with coffee beans and certain fruits, and the three most taboo fruits include citrus fruits, pomegranates and persimmons. These fruits contain certain ingredients that react with substances such as caffeine in coffee beans, which may affect the taste of coffee and cause indigestion and other problems. When enjoying the delicious coffee, you should be careful to avoid eating it with these fruits at the same time to avoid affecting your health.

In the craze of coffee culture, we often only pay attention to the origin of coffee beans, roasting degree and brewing techniques, but rarely care about the fruits that accompany the coffee beans. There are taboos in pairing coffee beans with certain fruits. Let's discuss which three fruits are most taboo for coffee beans, as well as the interactions and influences between them.

1. The relationship between coffee beans and fruits

Coffee beans and fruits were originally one, but after leaving their original ecological environment, they each embarked on different paths. Coffee beans go through a series of processes such as roasting, grinding, and brewing, and finally present the familiar coffee flavor. Fruits, with their unique taste and flavor, play an indispensable role in our lives. Although they are each unique, the ingredients in some fruits may have adverse reactions with coffee beans.

2. The three most unacceptable fruits for coffee beans

1. Citrus Fruits

Let’s talk about citrus fruits, such as oranges and lemons. Although these fruits are rich in vitamin C, their sourness may conflict with certain coffee beans, causing the coffee to taste sharp and lose its original balance.

2. Pomegranate

Pomegranate is loved for its bright color and rich nutritional value. When some ingredients in pomegranate meet coffee beans, they may produce sediment, affecting the taste and quality of coffee.

3. Persimmon

Persimmon is the representative fruit of autumn. Its sweetness is intertwined with the sourness of immature fruit, giving it a unique flavor. However, the tannic acid in persimmon may react with the protein in coffee beans to produce an unpleasant taste.

3. Interaction between coffee beans and fruits

Why do these three fruits react adversely with coffee beans? This is mainly related to their respective chemical components. Coffee beans contain caffeine, acidic substances and a variety of aromatic substances, while the above three fruits contain various fruit acids, vitamins and minerals. When these components meet, chemical reactions may occur, changing the original taste and quality.

Take pomegranate as an example. The rich polyphenols it contains will produce insoluble precipitates when combined with certain ingredients in coffee. These precipitates not only affect the taste of coffee, but may also have adverse effects on health. The sourness of citrus fruits may intensify the bitterness and sourness of coffee, making the overall taste disharmonious. The tannic acid in persimmon may combine with the protein in coffee to form lumps, which not only affect digestion but may also irritate the gastric mucosa.

4. How to match reasonably

Although there are taboos between coffee beans and the above three fruits, it does not mean that we cannot enjoy them at the same time. When brewing coffee, we can choose to avoid eating with these fruits at the same time, or pair some other fruits with coffee, such as bananas, apples, etc. They are more harmonious with coffee and can bring a better experience to our taste buds.

Every detail in life is worth exploring and discovering. The combination of coffee beans and fruits, although seemingly insignificant, is related to the experience of our taste buds and the quality of life. By understanding the three kinds of fruits that coffee beans are most afraid of, we can better enjoy the mellowness and sweetness of coffee, and also add more color and fun to our lives.