Finding Your Safe Sip: What coffee substitute has no acrylamide?

October 5, 2025 •

4 min read

According to studies, acrylamide is a chemical formed during high-temperature cooking, and many popular coffee substitutes can contain it due to the roasting process. For those concerned, the question arises: what coffee substitute has no acrylamide? The answer lies in exploring alternatives that bypass high-heat processing, from herbal infusions to green coffee bean preparations.

Quick Summary

Several coffee alternatives are naturally free of acrylamide because they do not involve high-temperature roasting. Options like herbal teas, green coffee bean extracts, and golden milk provide a flavorful beverage without the chemical byproduct found in roasted products.

Key Points

Acrylamide and Roasting: Acrylamide is a chemical formed during the high-temperature roasting process of coffee beans and many popular coffee substitutes like chicory and roasted grains.
Highest Levels in Roasted Substitutes: Studies have shown that roasted coffee substitutes, such as those from grains and chicory, can contain significantly higher concentrations of acrylamide than natural roasted coffee.
Naturally Free Options: Beverages made without high-heat processing, such as herbal teas (rooibos, peppermint, hibiscus), golden milk, and lemon water, are naturally free of acrylamide.
Green Coffee Bean Extract: Unroasted, or 'green', coffee beans and their extracts do not contain acrylamide but still provide caffeine. The flavor is distinctly different from roasted coffee.
Mitigating Acrylamide Intake: Choosing unroasted alternatives, opting for infusions over powders, and supporting brands that use low-temperature or special processing can help minimize dietary acrylamide exposure.
Boiling vs. Roasting: Acrylamide is not formed during cooking methods like boiling or steaming, which is why steeped herbal and green teas are safe options.

The Acrylamide Dilemma: Understanding the Risk in Roasted Drinks

Acrylamide is a chemical compound that naturally forms in certain starchy foods when cooked at high temperatures, typically over 120°C (248°F). This process, known as the Maillard reaction, is what gives food a desirable brown color and flavorful compounds. Unfortunately, this same reaction is responsible for producing acrylamide in items like toasted bread, potato chips, and, crucially, roasted coffee beans and coffee substitutes.

For years, concerns have been raised about the potential health risks of acrylamide. While high exposure levels are primarily a risk in industrial settings, the International Agency for Research on Cancer (IARC) classifies acrylamide as a "probable human carcinogen" based on animal studies. This has led many health-conscious individuals to seek out beverages that don't involve the roasting process. The challenge is that many popular coffee substitutes, such as those made from roasted chicory root, barley, or rye, are processed at high heat and, therefore, also contain acrylamide. In some cases, studies have found that these roasted grain and chicory substitutes can contain significantly higher levels of acrylamide than roasted coffee itself.

Herbal Teas and Infusions: Naturally Acrylamide-Free

One of the most straightforward ways to find a coffee substitute with no acrylamide is to turn to herbal infusions. Since these are made from leaves, flowers, or herbs steeped in hot water, they never undergo the high-temperature roasting that produces the chemical.

Rooibos Tea: This naturally caffeine-free tea from South Africa has a slightly sweet, nutty, and fruity flavor profile. Unlike black tea, it is low in tannins, making it gentle on the stomach.
Peppermint Tea: Known for its soothing properties, peppermint tea offers a refreshing, caffeine-free experience, which can also help with digestive issues like nausea.
Hibiscus Tea: This tart, cranberry-like tea is a rich source of antioxidants like vitamin C. Drinking hibiscus tea may help lower blood pressure and reduce inflammation.
Golden Milk (Turmeric Latte): A warm, spiced beverage made with milk, turmeric, and other spices like ginger and black pepper. The curcumin in turmeric has potent anti-inflammatory properties. Since no roasting is involved, this is an excellent acrylamide-free alternative.

The Exception: Green Coffee Bean Extract

If you still want the caffeine boost from coffee but without the acrylamide from roasting, green (unroasted) coffee bean extract is an option. While the flavor is quite different from roasted coffee, it contains the same caffeine. Some products offer green coffee bean extract that can be used to make a drink. This preparation bypasses the high-heat roasting process that causes acrylamide to form.

Other Low-Risk or Specialized Products

Some specialized products and preparation methods offer reduced-risk options. Herbal teas like green tea and matcha, while sometimes involving low-temperature processing, are much lower in acrylamide than roasted alternatives. Furthermore, since you consume the tea infusion, the total intake is minimal. Some companies have developed products specifically claiming to be acrylamide-free.

For example, Kaffree Roma, a roasted grain and chicory substitute, states on its website that its product has been tested and shows no traces of acrylamide. This is because the ingredients are purportedly not roasted at the high temperatures that trigger acrylamide formation. This demonstrates that not all roasted products are created equal and that manufacturing methods can make a difference.

A Comparison of Popular Coffee Substitutes and Acrylamide

To help you decide, here is a comparison of various coffee alternatives and their associated acrylamide risk.


Alternative	Roasting Process	Acrylamide Risk	Caffeine Content	Notes
Herbal Teas (Rooibos, Peppermint, etc.)	No	None	None	Naturally safe due to brewing with hot water.
Green Coffee Bean Extract	No	None	High	Bypasses roasting; flavor is very different from regular coffee.
Golden Milk	No	None	None	Made by simmering spices in milk.
Roasted Grain & Chicory Blends	Yes	High	None	Studies show typically highest levels of acrylamide due to roasting. Some brands may use low-temp processing.
Decaffeinated Coffee	Yes	Low to Moderate	Low	Acrylamide is present as beans are still roasted.
Matcha / Green Tea (Infusion)	Low-Heat Processing	Very Low (after brewing)	Low to Medium	The infusion process minimizes exposure compared to consuming whole powdered leaf.

Navigating Your Choices and Minimizing Acrylamide

For those who prefer a bold, dark, coffee-like flavor, the switch to an acrylamide-free alternative might require a shift in taste preferences. Herbal infusions like chicory and roasted barley are popular for their flavor profile but carry a higher risk. Conversely, options like green coffee bean extract and some teas provide the energy boost without the roasting-related chemical.

To minimize acrylamide from any source, the FDA recommends a few strategies, including cooking starchy foods to a lighter color and adopting a healthy, varied diet. When it comes to coffee and its substitutes, a mindful approach can help. Considering the source and preparation method is key. By choosing beverages based on herbal infusions or unroasted ingredients, you can confidently enjoy a flavorful drink that is naturally acrylamide-free. If you opt for roasted alternatives, researching brands and their processing claims is wise.

Ultimately, the choice depends on your priorities: mimicking the flavor of coffee, avoiding caffeine, or eliminating acrylamide. Fortunately, the market offers a diverse range of beverages that cater to different needs and health goals, proving that a delicious and safe morning ritual is well within reach.

Conclusion

For those prioritizing the avoidance of acrylamide, the best coffee substitutes are those that do not undergo high-temperature roasting. This includes the extensive category of herbal teas like rooibos, peppermint, and hibiscus, as well as golden milk and green coffee bean extracts. While roasted grain and chicory products are popular coffee-like alternatives, they typically carry the highest acrylamide levels. By understanding the link between high-heat processing and acrylamide formation, you can make informed and healthy beverage choices. Exploring these unroasted options allows you to maintain a satisfying morning routine without the chemical concern.

Food and Drug Administration (FDA) Information on Acrylamide

Frequently Asked Questions

No, not all coffee substitutes contain acrylamide. The chemical forms during high-temperature cooking, such as roasting. Alternatives that are prepared by methods that do not involve roasting, like herbal teas and golden milk, are naturally free of acrylamide.

Yes, roasted chicory coffee can be high in acrylamide. Research has found that roasted coffee substitutes, which often include chicory, contain higher concentrations of acrylamide compared to natural roasted coffee.

Yes, decaf coffee contains some acrylamide. While it contains less caffeine, the beans are still roasted during processing, which is the high-heat step where acrylamide forms. However, the levels are generally lower than instant coffee.

Yes, most herbal teas are acrylamide-free. Because they are prepared by steeping herbs, leaves, or flowers in hot water rather than roasting them, the high-temperature reaction that forms acrylamide does not occur.

Green coffee bean extract is a beverage made from unroasted coffee beans. Since it is not roasted, it does not contain acrylamide. It provides a caffeine boost but has a very different flavor profile from roasted coffee.

To reduce acrylamide from beverages, avoid roasted grain and chicory substitutes and opt for alternatives like herbal teas, golden milk, or green coffee bean extract. These options bypass the high-temperature processing that creates acrylamide.

Some brands, like Kaffree Roma, claim to test for and find no traces of acrylamide in their roasted substitutes. This is because they use processing methods that avoid the high temperatures that create the chemical. However, always research and be aware that any product involving high-heat roasting has the potential for acrylamide formation.