On Food and Cooking

French 17

Italian
(425ºF/220ºC)

18–20,  mostly  bean

solids

Composition of  Raw and Roasted Coffee

Beans,  Percent by  Weight

RawRoasted

Water 124

Protein 107

Carbohydrate 4734

Oil 1416

Phenolics 63

Large complex aggregates that provide
color, body

025

Coffee  Flavor, from    the Bean    into    the

Cup

This    chart   shows   the relationships   between