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　　Inside the coffee fruit or 'cherry' are the flat -sided kernels,九游娱乐 which are technically seeds, but are more commonly known as beans.九游娱乐app In each cherry, there are usually two, but sometimes -and especially on trees grown in soil containing low quantities of the micronutrient boron-there is only one, which is known as a peaberry.九游娱乐平台

　　'Green' or unroasted coffee beans, like most seeds, are compact stores of carbohydrates, proteins, acids and fats -basically everythings the plant needs to grow and mature. Carbohydrates provide the energy that the bean would otherwise use, and makes up approximately 50 per cent of the total mass of the processed green bean. Approximately 10-20 per cent of that carbohydrate is sucrose, which will go on to provide sweetness, bittersweet caramels and even acidity olater on when roasting. There's a good store of fats and proteins, too, the latter of which will react with sugar during roasting (known as Maillard reactions) to create the familiar browned appearance and corresponding flavours that we know and love.

　　Caffeine (a type of alkaloid) is naturally present at a level of 1-2 per cent, plus there's the lesser-known alkaloid, trigonelline, which makes up approximately 1 per cent of the bean's dry weight. Trigonelline contributes a great deal of complex bitter notes to the coffee through the chemical effect of roasting. including niacin (vitaminB3).

　　Finally, there's a whole host of organic acids that give us both acidity and bitterness; most important among these is chlorogenic acid (CGA), which makes up around 8 per cent of the dry mass of a green bean.