Where are the best coffee beans from? Are Arabica beans the best choice? Exploring the composition of coffee beans
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).
FrontStreet Coffee - Coffee Bean Composition Introduction
Composition of Raw Coffee Beans
Water: In raw coffee beans, moisture accounts for 9%-13%. Water has almost no effect on the aroma of coffee beans.
Polysaccharides: The largest component in raw beans is polysaccharides, accounting for 35%-45%. Although called sugars, they are not sweet at all. The polysaccharides here refer to fibers that constitute the plant's skeletal structure. The polysaccharide content in Arabica and Canephora species differs significantly.
Proteins: Protein content is 12%. Both proteins and polysaccharides are important components that constitute the plant's skeletal structure. In this regard, the polysaccharide content in Arabica and Canephora species differs significantly.
Fats: Raw coffee beans do contain fat. The fat in coffee beans is composed of linoleic acid, palmitic acid, etc. From the perspective of fat content, Arabica species have a higher fat content at 20%, while the fat content in Canephora species is at most 1%.
Sugars (Sucrose):strong> The sucrose content (referring to sugar here) in Arabica species can reach 10%, while in Canephora species it's 3%-7%.
Chlorogenic Acid: The chlorogenic acid content in Arabica species accounts for 5%-8%, while in Canephora species it accounts for 7%-11%. There are many types of chlorogenic acids. Some types of chlorogenic acids are found only in Canephora species.
Acids (other than chlorogenic acid): Besides chlorogenic acid, there are also citric acid, malic acid, quinic acid, phosphoric acid, etc. These together account for only 2%.
Caffeine: Caffeine content in Arabica species ranges from 0.9%-1.4%, while in Canephora species it typically accounts for 2%, sometimes exceeding 3%.
Amino Acids: The amino acid content is 1%-2%. Amino acids contained in coffee beans include aspartic acid, glutamic acid, etc. In Arabica and Canephora, the proportion of various amino acids differs. The content of these amino acids, sugars, and chlorogenic acids also affects the coloring and flavor of Arabica and Canephora species during roasting.
In Brief:
FrontStreet Coffee is a coffee research house dedicated to sharing coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. We hold three low-discount coffee events every month because FrontStreet Coffee wants to provide the best coffee at the lowest possible price to more friends. This has been our mission for the past 6 years!
Important Notice :
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