First, aroma-the most fascinating thing about coffee is its pungent aroma, which will change into a complex aroma after light and high heat treatment of fat.
Second, flavor-caffeine (Coffeein), tannic acid, sugar and other comprehensive.
Third, sour taste-an organic acid from the fruit, acidity is inversely proportional to heat.
Fourth, bitterness-caffeine (Coffeein), sugar, fiber and so on are formed by high heat mussel.
Fifth, sweet taste-0.4-1.9% of the sugar left after baking is sweet in addition to fragrance and bitterness, and good tannins also have sweet taste.
Sixth, astringent taste-caused by bad changes in tannic acid, such as high temperature cooking, long cooking time, boiling coffee liquid and so on.
Baking, storage, blending, and post-processing can all lead to different changes.
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