The bitterness of coffee depends entirely on the chemical composition of raw coffee beans.
Chlorogenic acid contained in coffee beans will affect the bitterness of co
The bitterness of coffee depends entirely on the chemical composition of raw coffee beans.
Chlorogenic acid contained in coffee beans will affect the bitterness of coffee. In fact, 60~70% of the bitterness of coffee comes from the degradation products of chlorogenic acid.
The degree of coffee grinding, extraction time and water temperature all have certain effects on the bitterness of coffee.