Nutrient content inside coffee
Caffeine is one of the most attractive ingredients in coffee. It's one of the plant yellow matter (animal muscle composition). The Chemical properties is the same to the theobromine contained in the cocoa, the theophylline contained in the green tea. The percentage of caffeine reduction after baking is extremely small. And the function of caffeine is extremely wide. It accelerates the body's metabolism and keeps people clear mind and quick thinking. The special effect of coffee is particularly popular. Some people drink coffee and cause insomnia in the evening. And some people drink too much coffee to be too much nervous and over-excited. But many people will not be affected. Once we understand the body's response to caffeine, we can use it to meet our own needs. Drinking a cup of delicious coffee during a pre-test or long-distance driving will definitely reduce fatigue.
After refining, the tannin will turn into a light yellow powder, which is easy to dissolve into the water. When it is boiled, it will decompose and produce pyroic acid, which will make the coffee taste worse. If it is brewed and not consumed for hours, Colour will be darker, and also it taset worse. So there will be a saying that "drinking as soon as possible after brewing".
The fat contained in coffee plays an extremely important role in flavor. After analysis, it is found that the fat contained in coffee is divided into many kinds, and the main fat is acidic fat and volatile fat. The acidic fat is that the fat contains acid. Acid content
percentage varies with coffee type. The volatile fat is the main source of coffee aroma. Once the fat contained in the roasted coffee beans comes into contact with the air, it will change and the taste will be bad.
The main source of calorie is protein, and like the coffee brewed by dripping, most of the protein will not dissolve out, so the nutrients that coffee drinks can be extracted are limited, that is, coffee will become the dieter. The reason for the product.
In the absence of sugar, in addition to the bitterness of caffeine, the sour taste of tannins, we taste the sweetness caused by the sugar contained in the coffee itself. Most of the sugar after baking will turn into caramel, giving the coffee a unique brown color.
There are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc inside coffee. The proportion is very small. Influence to the flavor of coffee is not high. It only bring only a little astringent taste. Crude fiber: The fiber of raw beans is charred after baking. This carbonaceous and sugar caramelization combine to form the color of coffee. But the fiber that is turned into powder will have a considerable influence on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans because it is not easy to taste the good flavor of coffee.