The production process and main ingredients of coffee

Coffee production process

From coffee cherries to coffee in a cup requires a complex processing process.

Coffee beans: coffee beans are separated from coffee cherries.

Roasting: The process of developing the flavor and aroma of coffee beans. The excellent roasting process allows the coffee beans to fully volatilize its unique taste and aroma.

Grind: grind roasted coffee beans into granules.

Extraction and aroma preservation: remove coffee grounds, extract active ingredients, preserve coffee aroma.

Evaporation: removal of water.

Drying: making coffee powder from concentrated coffee slurry.

The main components of coffee

Caffeine: has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Moderate caffeine can reduce muscle fatigue and promote digestive secretion. It promotes kidney function, has a diuretic effect, and helps the body expel excess sodium ions from the body.

Tannin: Boiled tannins break down into pyrochloric acid, so coffee brewed too long will taste worse.

Fats: The most important of these are acidic fats and volatile fats. Acidic fat, or fat, contains acids, which vary in strength depending on the type of coffee; volatile fat is the main source of coffee aroma, which emits about 40 aromatic substances.

Protein: A major source of calories, but not a high percentage. Coffee powder protein in brewing coffee, most will not dissolve out, so intake is limited.

Sugar: Coffee beans contain about 8% sugar, most of which will be converted into caramel after roasting, making coffee brown and sweet with tannins.

Fiber: The fibers of the raw beans are carbonized after roasting and combine with caramel to form the hue of coffee.

Minerals: contains a small amount of lime, iron, phosphorus, sodium carbonate, etc.