Tag: Low acrylamide coffee

According to a 2013 study on 42 different coffee samples, natural roasted coffee contained the lowest average concentration of acrylamide compared to instant coffee and coffee substitutes. While no roasted bean is completely free of this chemical, this article explores how to minimize exposure and identifies what coffee does not have acrylamide in its unroasted state.

According to scientific research, any coffee that has been roasted will contain some level of acrylamide, an unavoidable byproduct of the Maillard reaction. This chemical process, which creates the flavor and color of roasted beans, means a truly acrylamide-free coffee is not available unless consumed in its unroasted, green form.

Did you know that all roasted coffee contains some level of acrylamide, a chemical that forms naturally during high-heat cooking? For those concerned about their intake, the direct answer to **'Which coffee has no acrylamide?'** is that no *roasted* coffee is entirely free of it, but significant differences exist depending on the bean and preparation method. This guide will help you navigate your options and choose lower-acrylamide alternatives.