Do you know the complete coffee bean structure and how it affects the taste of the cup of coffee? The original flavor is encapsulated in a tiny coffee bean. If you are really curious, let’s find out in the following article!
Separating the coffee bean to get a better look at its structure
The first thing in the structure of coffee beans: Its parts
Rice husk or inner membrane – This is a thick shell that surrounds the coffee bean and is made up of 3-7 layers of sclerenchyma cells (fibrous cells that act as the main supporting cells in plants). The cells of the inner membrane will harden during the ripening of the coffee fruit
Fruit pulp – Mesocarp, also known as mucilage, is the fleshy part of the coffee fruit. It occurs during the ripening of fresh coffee cherries when pectolytic enzymes help break down pectic chains, creating an insoluble hydrogel rich in sugars and pectin (Borem, 2008). This layer is usually left to dry for semi-wet processing.
The rind – also known as the rind, skin, or membrane, is the outermost layer of the coffee fruit. It is formed by a compact layer of parenchyma cells (thin primary-walled cells containing chloroplasts and capable of drawing water). The color of the rind when the cherry begins to develop is green due to the presence of chloroplasts, which then disappears as the fruit matures. The color when ripe depends on the coffee variety, but is most commonly red or yellow. Red skin color is due to anthocyanin pigment, while yellow skin color is due to luteolin.
Structure and layered shape of coffee beans
Silk Shell – The silver sheath, also known as the ectoderm or spermatozoa, is the outermost layer that encloses the seed. It is formed from the nucellus, or central part of the ovum. In general, some remnants of the silver coating remain on the beans prior to roasting, and these will flake off during the roasting process like bean grounds. The silver rind can be filtered out of the beans, but many believe this will reduce the coffee’s flavor.
Green nucleus – The endosperm is the main storage tissue of the seed and consists of only one tissue. Although the cells in the outer and inner parts of the endosperm differ in oil content and cell wall thickness. The chemical content of the endosperm is extremely important because it is the precursor to the flavor and aroma of roasted coffee. The chemical compounds found in the endosperm can be classified as either soluble or insoluble in water. Water-soluble compounds are caffeine, trigonelline, nicotinic acid (niacin), at least 18 chlorogenic acids, mono-, di- and oligosaccharides, some proteins and minerals, and carboxylic acids. Water-insoluble components include cellulose, polysaccharides, lignin, and hemicullulose, as well as a number of proteins, minerals, and lipids.
Embryonic – Embyro consists of a pseudobulb (embryonic shaft) and two cotyledons 3-4mm long. Coffee beans germinate through epigeal germination, in which the hypocotyl extends and pushes the seed above the ground. The original cotyledons will remain underground, and new cotyledons will be formed.
Natural compounds of coffee beans
Natural compounds contribute to the flavor profile of coffee beans.
Amino Acids
Since amino acids are the building blocks of protein in our bodies, the same applies to coffee beans. After roasting coffee beans, the free amino acids tend to disappear. Coffee beans usually contain 3 amino acids, namely: glycine, glutamic acid and aspartic acid.
Carbohydrates
About 50% of coffee beans contain carbohydrates. This soluble sugar consisting of sucrose, glucose and fructose becomes especially prominent after the roasting process.
Fiber
One of the nutrients that can be found in coffee is fiber. It can be found in brewed coffee and this nutrient is especially good at absorbing other nutrients. It can also control cholesterol.
Mineral
Coffee beans contain a number of minerals in varying small amounts. These minerals include calcium, magnesium, phosphorus, potassium, and zinc along with vitamins like folate, vitamin B-6, thiamin, riboflavin and niacin.
Antioxidants
According to medical sources, coffee contains high levels of antioxidants that can reduce the impact of type 2 diabetes, colon cancer, liver cancer, gallstones, cirrhosis and Parkinson’s disease
A secret you may not know is that magnesium exists naturally in coffee. When these antioxidants combine with magnesium, they are thought to lower blood sugar levels.
Caffeine
This is a major component of coffee beans. Different coffee beans have different amounts of caffeine. Caffeine is said to be a great catalyst, making the nervous system work in a sustainable way. It is a white, odorless, and bitter-tasting compound.
Coffee beans are small but have a complex structure
Coffee bean ranking factor
If you examine the package of coffee beans, you can see many different terms that define the quality of that coffee. The list includes AA, Altura, Excelso, Hard Bean, SHB, SSB and Supremo. Usually, these terms are used to define the size of the coffee bean, but they can be used for a number of other characteristics.
AA
This acronym is used to refer to unusually large coffee beans that come with some specific characteristics. AA is also a term that associates the size of the beans with the aroma of the coffee.
Excelso
Excelso coffee is mainly used widely in Colombia, but is also quite popular in some other coffee regions. It is used to describe fairly large coffee beans; however, Excelso can penetrate the left level 16 sieve, unlike AA. The aspect of coffee classification here also connects the size of the beans with its flavor.
Supermo
While widely used in many countries, the term Supremo is especially popular in Columbia to classify the size of coffee beans. Supremo beans are usually much larger than Excelso beans.
This term is used to describe beans that can pass the grade 18 sieve. The most important thing is that both Supremo and Excelso beans can grow on the same plant, but they get separated during the composting process. type. Like Excelso, Supremo is related to the taste of coffee.
Altura
This term is used to describe coffee grown in mountainous areas at high altitudes. The term itself is of Spanish origin.
This type of coffee bean is usually ranked at the Specialty level or below. In addition, the term is also related to coffee anatomical factors, especially characteristics such as hardness or softness of the bean. When it comes to the Altura grade, one refers not only to the size of the eggplant, but also to a host of other features.
Coffee bean structure is the most basic knowledge that a high-quality coffee enthusiast should know. Come to 43 Factory Coffee to enjoy the taste of high quality coffee beans.
