[LIMITED] Black cat That's what I do I know things I read books I drink coffee poster

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You will see bitter coffee when harvested, the percentage of green coffee is high, unripe coffee, with more chlorogenic acid content. The process of roasting chlorogenic acid begins to break, breaking them into lactones and phenylindanes, which are responsible for the true bitterness of coffee, which is not chlorogenic acid as we think. Hofmann, revealed in 2007, is the phenylindanes that create awareness of the bitter taste of coffee, the amount of phenylindanes closely linked to the degree of roasting. Lights Roasts to Medium will have more lactones, Hofmann describes the coffee as having a pleasant bitter taste. Dark Roasts will have more phenylindanes, resulting in a more persistent and bitter bitter taste.





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