In addition to caffeine, but also affect the taste of coffee, coffee beans contain a few other things: Carbohydrates, acid, oil, water, minerals, trace elements and approximately 800 flavoring substances (approximately 0.1 %.). The taste and aroma of coffee combined with still not present in the raw grain; they only formed during the roasting process. This makes the roasted coffee is one of the most aromatic foods that exist.
All the beans from the genus Coffea plant. Although there are thousands of species in this genus, only two commercial importance: C. arabica and C. canephora, the latter commonly known as C. robusta. Both species are tropical evergreen tree, intolerant of frost, and Rubiaceae family. Arabica is the genetic difference: it has four sets of chromosomes, while Robusta only two.
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