1. Caffeine: it has a strong bitter taste and stimulates the central nervous system, heart and respiratory system. 2. Tannic acid: decomposition after boiling will make the coffee taste worse. 3. Fat:...
1. Caffeine: it has a strong bitter taste and stimulates the central nervous system, heart and respiratory system. 2. Tannic acid: decomposition after boiling will make the coffee taste worse. 3. Fat: volatile fat is the main source of coffee aroma. 4. Protein: it probably won't dissolve out. Sugar: converted to carame...
1. Caffeine: it has a strong bitter taste and stimulates the central nervous system, heart and respiratory system. 2. Tannic acid: decomposition after boiling will make the coffee taste worse. 3. Fat: volatile fat is the main source of coffee aroma. 4. Protein: it probably won't dissolve out. Sugar: converted to caramel after baking, resulting in sweetness. 6. Fiber: it will be carbonized after baking and combine with caramel to form the color of coffee. 7. Minerals.
