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With a content of 0.1%, coffee is one of the most aromatic foods. Aromas only develop through the roasting process.


  • Caffeine : Caffeine is an alkaloid. Alkaloids are natural substances that contain nitrogen. It is both the most important substance in coffee that does not change through roasting. Robusta coffee contains up to 3 times more caffeine than Arabica coffee.

  • Acids : Coffee contains up to 80 different acids. The most important acid in coffee is chlorogenic acid. This is broken down by between 30 and 70% in the course of the roasting process. The chlorogenic acid is responsible for heartburn. Arabica contains about half as much of this acid as the Robusta bean. That is why Arabica is described as mild and easier on the stomach. Many of the acids have a strong influence on the taste of coffee.

  • Water : Like all natural products, coffee has a high proportion of water. In coffee it is between 6 and 13%. After roasting with subsequent air cooling, 1–2% moisture remains. If water is used for cooling, the moisture content is higher.

  • Minerals : The mineral content of natural products is usually subject to strong fluctuations. Type, cultivation area, soil and fertilizer influence the proportion. Around 4% of the raw coffee content is made up of minerals, 90% of which goes into the drink.

  • Protein substances : Green coffee contains approx. 11% protein substances. As a result of the heat generated during roasting, they combine with carbohydrates and chlorogenic acids to make browning products.

  • Carbohydrates : Coffee contains approx. 30-40% carbohydrates, which are almost completely broken down by roasting or, together with proteins and sugar, are converted into bitter substances.

  • Fats and essential oils : The total content of fats in green coffee is 10–13%. Since they are largely insoluble in water, they hardly ever appear in the drink. Arabicas from the highlands contain more essential oils than arabicas and robusta from the lowlands. These substances absorb some of the volatile coffee aromas during roasting and release them again after the coffee has been ground and prepared. Thanks to these fine oils, we can perceive the aroma as a smell.

  • Flavorings : With a content of 0.1%, coffee is one of the most aromatic foods. Aromas only develop through the roasting process. Over 800 different aromatic substances have now been deciphered in coffee. But one reckons with well over 1000, and coffee cannot yet be produced as an artificial aroma.

Inhaltsstoffe: Text
Kaffee Aromarad

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