Basic knowledge Analysis of Fine Coffee main components of Coffee

Main components

Fibre

The fiber of raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.

Protein

The main source of calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited. Sugar: coffee beans contain about 8% sugar. After baking, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.

Mineral substance

Contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.

Caffeine

It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can also reduce muscle fatigue and promote digestive juice secretion. Because it promotes kidney function, it is diuretic and helps the body to expel excess sodium ions from the body. But eating too much can lead to caffeine poisoning.

Tannic acid

Boiled tannic acid will decompose into pyrouric acid, so coffee that has been brewed for too long will taste worse. Fat: the most important ones are acid fat and volatile fat.

Acid fat

That is, fat contains acid, its strength will vary according to the type of coffee.

Volatile fat

Is the main source of coffee aroma, it is a kind of aroma will emit about 40 kinds of aromatic substances.