The main components of coffee
fiber
The fibers of the raw beans are carbonized after roasting and combine with caramel to form the hue of coffee.
protein
The main source of calories is not a high proportion. Coffee powder protein in brewing coffee, most will not dissolve out, so intake is limited.
sugar
Green coffee beans contain about 8% sugar, most of which will be converted to caramel after roasting, making coffee brown and combining with tannins to produce sweetness.
minerals
Contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.
caffeine
It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Moderate caffeine can also reduce muscle fatigue and promote digestive secretion. Because it promotes kidney function, it has a diuretic effect and helps the body expel excess sodium ions from the body. Too much caffeine can lead to caffeine poisoning.
tannic acid
Boiled tannins break down into pyroacetic acid, so coffee brewed too long will taste worse.
fatty
The most important of these are acidic fats and volatile fats.
acid fat
That is, fat contains acid, and its strength varies according to the type of coffee.
volatile fatty
is that main source of coffee aroma, a compound that emit about forty aromatic substances
