Five important characteristics of Coffee

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.

◎ concentrated 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.

◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.