Caffeine is the most notable of all the ingredients in coffee. It belongs to a kind of phytoxanthin (animal muscle component), and its properties are the same as theobromine contained in cocoa and theophylline contained in green tea. It can speed up the metabolism of the human body and keep people clear-headed and quick-thinking. The “refreshing” effect of coffee is particularly popular. Some people will suffer from insomnia after drinking coffee at night, and some people will be nervous and hyperactive after drinking too much coffee, but many people will not be affected at all. Once we understand how the body responds to caffeine, we can use it to meet our own needs. Drinking a cup of fragrant and delicious coffee while studying before the exam or driving for a long time will reduce fatigue.
After refining, tannins will turn into a light yellow powder, which is easy to dissolve into water. When boiled, it will decompose to produce pyrogenic acid, which will make the coffee taste worse. If it is brewed well and left for several hours, the color of the coffee will change. It becomes thicker than when it was just brewed, and it is less flavorful, so there is a saying that “it is best to drink it as soon as possible after brewing.”
The fat contained in coffee plays an extremely important role in the flavor. After analysis, it is found that the fat contained in coffee is divided into many kinds, the most important of which are acidic fat and volatile fat. Acidic fat refers to fat-containing strong acidity. Weakness varies with the type of coffee, and volatile fats are the main source of coffee aroma. Once the fat contained in the roasted coffee beans comes into contact with the air, chemical changes will occur, and the taste and aroma will deteriorate.
The main source of calories is protein, and like drip-brewed coffee, most of the protein will not dissolve, so the nutrition you can get from drinking more coffee is limited, that is, coffee will become the holy grail for dieters. for the sake of the product.
In the case of no sugar added, in addition to the bitter taste of caffeine and the sour taste of tannins, you will also feel the sweetness, which is caused by the sugar contained in the coffee itself. After roasting, most of the sugar is converted to caramel, which gives the coffee its distinctive brown color.
There are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc., because the proportion is very small, it does not affect the flavor of coffee, and it only brings a little astringency. Crude fiber: The fiber of green beans will be carbonized after roasting. This carbon and the caramelization of sugar combine to form the color of the coffee, but the fiber turned into powder will have a considerable impact on the flavor of the coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because the taste of coffee is less likely to be tasted.