Basic knowledge of Coffee Section 2 introduction to the characteristics and effectiveness of Coffee

The basic knowledge of Coffee Section 2 the characteristics and utility of coffee

The characteristics of coffee

Four flavors and one fragrance: all the colors, aromas and tastes of coffee are the characteristics of chemical changes in raw coffee beans after roasting. 1. Bitterness: caffeine, one of the basic flavor elements of coffee. two。 Sour taste: tannin acid, the second basic flavor element of coffee. 3. Strong alcohol: strong coffee. A mellow taste. 4. Sweetness: the sugar in raw coffee beans, after baking, partial coking, partial sweetness. 5. Fragrance: fat in raw beans of coffee. Protein. Sugars are an important source of coffee aroma. Some people ask, what is the attractive charm of coffee? Personally, I think it is the unique charm formed by its appropriate sour and bitter taste, fragrant mellow and caffeine. Alcohol or tobacco can be intoxicating and exciting, and caffeine can be exciting. Moreover, caffeine can stimulate the central nervous system or muscles, restore fatigue, have a sober effect, make the mind lively and sensitive, and improve work efficiency.