Caffeine: It has a particularly strong bitter taste that stimulates the central nervous system, heart and respiratory systems. Moderate amounts of caffeine can also reduce muscle fatigue and promote the secretion of digestive juice. Because it promotes kidney function, it has a diuretic effect, helping to expel excess sodium ions from the body. But excessive intake can lead to caffeine poisoning.
Tannic acid: boiled tannin acid breaks down into pyrowullic acid, so coffee brewed too long will taste bad.
Fat: one of the most important is acid fat and volatile fat.
Acid fat: fat contains acid, and its strength will vary depending on the type of coffee.
Volatile fat: it is the main source of coffee aroma, emitting about 40 aromatic substances.
Protein: The main source of calories, and the proportion is not high. While making coffee, the most protein of the powder of coffee, most will not dissolve, so the intake is limited.
Sugar: Raw beans contain about 8% of the sugar, and most of the sugar is converted into caramel, making the coffee brown and combined with tannic acid to taste sweet.
Fiber: The fiber of raw beans becomes carbonized after baking, and combines with caramel to form the color of coffee.
Minerals: contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.
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