What is the basic knowledge of coffee? what do you need to pay attention to when making coffee?

The rest of the coffee:

Coffee flowers are white in color, fragrant jasmine, withered in about 3-4 days, and 6 petals (5 male and 1 female, split into two at the front end). The cotyledon tip of coffee is pointed, the two pieces are relatively grouped, the leaf surface is dark green, the back is light green, oval.

The higher the growth height of coffee beans, the higher the acidity, and the price of coffee beans is higher than that of coffee with proper sour taste, such as Blue Mountain Coffee, which is naturally balanced in sour, sweet and bitter taste and full of flavor, so the natural price is not cheap.

Coffee has four flavors and one fragrance: fragrance, bitterness, sour, mellow and fragrance. Aroma is the life of coffee and the best expression of coffee production process and roasting technology.

The ingredients of coffee:

The main ingredients in coffee are caffeine, tannin, fatty acids, protein, sugar, moisture and other minerals. The proportion of each ingredient is not the same for all kinds of coffee. It varies according to the type, production, storage and baking methods.

Raw bean

Baked beans

Concrete explanation

Water content

11.3%

2.5%

Fat

11.7%

13.2%

The fat contained in coffee plays a very important role in flavor, mainly acidic fat and volatile fat. The strength and type of acid in acidic fat vary. Volatile fat is the main source of coffee flavor. It can emit about 40 kinds of aromatic substances. Once the fat in roasted coffee beans comes into contact with the air, in addition to chemical changes, the taste and flavor also become very poor.