Determine the characteristics of coffee ─ four flavors and one fragrance

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: strong coffee. A 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.