Determine the characteristics of coffee ─ four flavors and one fragrance
Last updated 2026-09-29 — All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking. ◎ bitterness: caffeine, one of the basic flavor elements of coffee. ◎ sour taste: = = tannin acid, the second basic flavor element of coffee. ◎ strong alcohol: = = coffee has a strong aromatic mellow taste. ◎ sweetness: = = when the sugar in the raw bean of coffee passes through
All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.
◎ bitterness: caffeine, one of the basic flavor elements of coffee.
◎ sour taste: = = tannin acid, the second basic flavor element of coffee.
◎ strong alcohol: = = coffee has a strong aromatic mellow taste.
◎ sweetness: when the sugar in the raw beans of coffee is partially coked after baking, the rest is sweet.
Fragrance (coffee smell): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.
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