Yunnan's coffee planting area and output account for more than 99% of China's. Affected by the international market, after more than two years of "price winter", the purchase price of coffee beans soared in 20 14, from per kilogram 13 yuan to 25 yuan.
Coffee beans The earliest way for Arabs to eat coffee was to chew the whole fruit to absorb its juice. Later, they mixed ground coffee beans with animal fat as a body supplement for long-distance travel. It was not until around 1 000 that green coffee beans were boiled in boiling water and became an aromatic drink.
Extended data:
Nutritional components of coffee beans
1, caffeine
Caffeine is the most striking ingredient in coffee. It belongs to a kind of plant lutein (animal muscle component), and its properties are the same as theobromine contained in cocoa and theophylline contained in green tea. The percentage of reduction after baking is very small, and the effect of caffeine is extremely extensive.
2. Tannic acid
Tannic acid will turn into light yellow powder after refining, which is easily soluble in water. After boiling, it will decompose to produce phthalic acid, which will make the taste of coffee worse. But if you leave it for a few hours after brewing, the color of coffee will become stronger and less tasteless than when it was just brewed, so there will be a saying that "it is best to drink it as soon as possible after brewing".
3. sugar
Without sugar, besides the bitter taste of caffeine and the sour taste of tannic acid, you will also feel the sweetness, which is caused by the sugar contained in coffee itself. After baking, most of the sugar will turn into caramel, giving coffee a unique brown color.
Baidu encyclopedia-coffee beans
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