The World Health Organization, does not consider coffee a food despite the fact that it contains nutrients and numerous compounds, including caffeine, which has spurred the attention of researchers around this beverage.
Campetelli Coffee is the result of a sweet harmony in the journey of the senses
COMPOSITION
Arabica and Robusta have qualitative and quantitative differences in their chemical composition. Arabica contains more lipids and other substances such as trigonelline, while Robusta contains more caffeine and chlorogenic acids. Some minor components present in one species and totally absent in the other have been identified, but the composition of coffee undergoes a further and more important change with roasting.
With this step many compounds are transformed, others disappear, and others are formed. Because the roasting processes can be different, depending on the type of roast desired, the composition also differs.It is therefore easy to imagine how varied the composition of the various types of coffee blends on the market can be. Robusta contains about twice as much caffeine asArabica, but the other components vary as well. As mentioned above, roasting greatly alters the composition of coffee. The World Health Organization has defined coffee as a Non-nutritive dietary component: that is, it is not considered a food despite the fact that it contains some nutrients, as well as numerous compounds of various kinds. The best known is undoubtedly caffeine, which has stimulated the attention of researchers around this beverage.
Pictured here is an analysis of the composition of a Coffee Campetelli match.
Its characteristics are: it is a bitter-tasting substance and one can only appreciate its taste when its concentration is between 0.2 and 1.8 mM/liter, (concentration usually found in a cup of coffee). But the most important feature of caffeine, the one that has made it famous not only among people but also in scientific circles, is its pharmacological activity. Indeed, the pharmaceutical action of caffeine is intended to excite the central nervous system. But the pharmacological effects appear only at higher doses than those contained in a cup of coffee, consumed habitually and in a rather short time. When we drink a cup of coffee, caffeine is easily absorbed by our bodies at the gastrointestinal level. The most recent studies on the chemical composition of coffee aroma, conducted with sophisticated methodologies, have identified more than 600 different substances, among which the most important are minerals, proteins and amino acids, lipids, some free fatty acids and carbohydrates, in different percentages in arabica and robusta.
