Black coffee is also called black coffee. At a proper concentration, caffeine, vitamins B2, B5, manganese, potassium and magnesium in black coffee are all beneficial to human body.
Unless there are symptoms of high cholesterol and caffeine sensitivity, as long as the intake is moderate (the Ministry of Health recommends that caffeine intake should not exceed 300mg per day), it is beneficial and harmless to the human body. Finally, I would like to remind you that in order to drink healthily, you should pay attention to your daily caffeine intake.
fragrance
Black coffee emphasizes the aroma of coffee itself. Aroma is the life of coffee quality, which can best express the making process and baking technology of coffee. The climate, variety, refining treatment, harvesting, storage and baking technology of the consuming country are all conditions that determine the aroma of coffee beans.
Bitterness is the basic taste of black coffee, and its strength and texture are different. Raw beans only contain a very small amount of bitter ingredients, and then the most symbolic bitter taste of coffee is produced by caramelization and carbonization of sugar, starch and fiber caused by baking. Black coffee also has a sour taste. Proper heating will produce moderate acidity, which will make coffee taste better and make people feel deeper. The sweetness of black coffee is closely related to the bitterness, so refreshing and superior black coffee tastes sweet.