Beverage
Roasted Bean
Roasted coffee beans are taken through light to dark roast, balancing sweetness and roast bitterness. Whole roasted beans are best ground just before brew. Brief rest after roast helps some methods. Grind to match espresso, filter, or press. Prefer beans roasted within recent weeks; very dark oily beans can taste ashy if stale or over-roasted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.77 mg
- Salt 0.01 g
- Total Carbohydrate 9.4 g
- Dietary Fibre 0 g
- Total Sugars 7.95 g
- Complex / starch 0 g
- Protein 0.76 g
- Water 17.6 g
- Energy 41.6 kcal
- Water 17.6 g
- Carbohydrates 9.4 g
- Sugars 7.95 g
- Protein 0.76 g
- Fat 0.29 g
- Vitamins 20 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 402 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.7 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Seeds concentrate oil and protein for germination energy.
History
Bean was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made bean a familiar labelled form for home cooks.