After boiling the tannic acid will break down into coke, so brewing too long the taste of coffee will be worse.
That is, fat contains acid, its strength varies due to different types of coffee.
Is the main source of coffee aroma, it is a kind of material will emit about forty kinds of aromatic.
The main source of calories, the proportion is not high. Coffee at the end of the protein in the coffee, most will not dissolve out, so the intake is limited.
Coffee beans contain about 8% of sugar, after baking most of the sugar will be converted into caramel, so that the formation of brown coffee, and tannic acid combine to produce sweetness.
Raw beans after the baking of carbon fiber, and caramel will be combined with each other to form the color of coffee.
Contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.