The nutrition of coffee itself
Caffeine: Moderate caffeine can stimulate cerebral cortex, promote feeling, judgment and memory, make myocardial function more active, dilate blood vessels, enhance blood circulation and improve metabolic function. Caffeine can also reduce muscle fatigue and promote the secretion of digestive juice. In addition, because it can also promote kidney function and help the body to excrete excess sodium ions, caffeine will be excreted in about two hours under the action of diuresis. The bitter taste of coffee is caused by caffeine.
2. Tannic acid: Tannic acid will become pale yellow powder after refining, which is easily soluble in water. Once boiled, it will decompose to produce wood vinegar, and too long brewing time will make the taste of coffee worse.
3. Fat: Fat plays an extremely important role in the flavor of coffee, and the most important ones are probably acid esters and volatile fats. The so-called acid fat, that is, the fat contains acid, and its strength will vary with different coffee types. Volatile fat is the main source of coffee aroma. It is a very complex and delicate thing, which will emit about 40 kinds of aromatic substances.
4. protein: As far as percentage is concerned, the main source of heat is not high. The intake of coffee liquid brewed by trickling filtration is limited because protein will not dissolve out.
5. Sugar: Raw coffee beans contain about 8% sugar. After baking, most of the sugar will be converted into caramel, which will make coffee form brown caramel effect and combine with tannic acid skillfully to produce a slightly bitter sweetness.
6. Refined essence: about one third of baked beans.
7. Minerals: lime, iron, phosphorus, sodium carbonate, etc. But the proportion is very small, which has little effect on the quality and flavor of coffee.
8. Crude fiber: The fiber of raw beans will carbonize after baking, and the caramelization of carbon and sugar will combine with each other to form the hue of coffee.
White coffee is a native product of Malaysia, with a history of about 100 years. White coffee does not mean that the color of coffee is white. Instead, super Libica, Arabica, Robusta coffee beans and super skim milk essence are used as raw materials. After moderate and mild low-temperature roasting and special processing, a large amount of caffeine was removed, and the bitterness and sour taste produced by high-temperature charcoal roasting were removed, so that the bitterness and caffeine content of coffee were minimized without adding any additives to enhance the taste. The aroma of ethylene glycol does not harm the stomach, and retains the original color and aroma of coffee, and the color is lighter and softer than ordinary coffee.