Coffee, as a widely enjoyed beverage, has a nutritional composition that directly affects its flavor and its effects on the human body. This article systematically reviews the main components of coffee, including caffeine, tannic acid, fat, protein, sugars, fiber, and minerals, and provides detailed nutritional data per 100 grams of coffee beans and coffee infusion. Understanding the characteristics and content of these components helps coffee enthusiasts gain a more scientific understanding of coffee and make more suitable judgments when purchasing and brewing. The article also mentions relevant product information from Front Street Coffee for readers' reference.

3 Main Components

3.1 Caffeine

Caffeine has a distinctly bitter taste and can stimulate the central nervous system, heart, and respiratory system. When consumed in moderate amounts, caffeine helps relieve muscle fatigue and promotes increased secretion of digestive juices. At the same time, it can enhance kidney function, exert a diuretic effect, and help the body excrete excess sodium ions. However, once consumed in excess, it may cause caffeine poisoning.

3.2 Tannic Acid

Tannic acid decomposes into pyrogallic acid after boiling, so if coffee is brewed for too long, the taste will noticeably deteriorate.

3.3 Fat

Among the fats contained in coffee, acidic fats and volatile fats are the most critical.

3.4 Acidic Fat

Acidic fat refers to the acidic portion of the fat, and its intensity varies depending on the coffee variety.

3.5 Volatile Fat

Volatile fat is the main source of coffee aroma, and this substance can release about forty aromatic components.

3.6 Protein

Protein is one of the important sources of calories, but its proportion in coffee is not high. Most of the protein in coffee powder does not dissolve during brewing, so the amount actually absorbed by the human body is relatively limited.

3.7 Sugar

The sugar content of green coffee beans is about 8%. After roasting, most of the sugar converts into caramel, giving coffee its brown color and combining with tannic acid to produce sweetness.

3.8 Fiber

The fiber in green beans carbonizes after roasting and, combined with caramel, helps form the color of coffee.

3.9 Minerals

Coffee contains small amounts of minerals such as lime, iron, phosphorus, and sodium carbonate.

3.10 Coffee Nutritional Composition Table

The nutritional components per 100 grams of coffee beans are shown in the table below

Moisture 2.2g Protein 12.6g

Fat 16g Carbohydrates 46.7g

Cellulose 9g Ash 4.2g

Calcium 120mg Phosphorus 170mg

Iron 42mg Sodium 3mg

Vitamin B2 0.12g Niacin 3.5mg

Caffeine 1.3g Tannin 8g

The nutritional components per 100 grams of coffee infusion are shown in the table below

Moisture 99.5g Protein 0.2g

Fat 0.1g Ash 01g

Carbohydrates Trace Calcium 3mg

Phosphorus 4mg Sodium 2mg

Vitamin B2 0.01mg Niacin 0.3mg

When 10 grams of coffee is dissolved in hot water, the caffeine content is 0.04 grams and the tannin content is 0.06 grams.

The above content is compiled by CoffeeHunters, a coffee news website.