Tag: Roasting coffee

Though often seen just as a source of caffeine, coffee is a powerful source of antioxidants, ranking as one of the highest in many diets. But does coffee lose its antioxidants as it goes from green bean to your morning cup? The answer is more complex than a simple yes or no, involving several key factors during processing and brewing.

Coffee beans, before roasting, can be up to 11% acid by dried weight, with chlorogenic acids being the most common. However, the specific acids that end up in your cup depend on a variety of factors, including the type of bean, its origin, and the roast level. The balance and presence of these various acids give coffee its signature bright, tangy, or fruity notes.

While green coffee beans contain very little, the roasting process significantly increases the presence of volatile sulfur compounds that are critical for its flavor. The question, "Is coffee high in sulfur?", actually has a nuanced answer, as these compounds are key for its beloved aroma rather than a major dietary concern.

According to the USDA, brewed coffee contains a variety of flavonoids, including flavan-3-ols like epicatechin and epigallocatechin. So, is coffee high in flavonoids? The answer is nuanced, as the concentration depends heavily on factors such as bean origin, roasting level, and brewing method. While coffee contains flavonoids, its total antioxidant capacity is often attributed to other compounds as well.

Some studies have found trace amounts of mycotoxins, which are toxins produced by molds, in coffee beans, a concern that has sparked public discussion. The most well-known mold toxin found in coffee is Ochratoxin A, though experts note that levels in most commercially available coffee are well below regulatory safety limits.

In 2002, Swedish scientists first identified the presence of acrylamide in a wide range of cooked foods, including coffee, raising public concern. This naturally occurring chemical, a byproduct of the Maillard reaction during roasting, has led many to question: "should I be worried about acrylamide in coffee?". While animal studies using high doses have linked acrylamide to cancer, human epidemiological studies have not found a consistent association between dietary intake and cancer risk.

Did you know that yeast is a fundamental part of coffee production, actively breaking down the fruit pulp during fermentation on the farm? However, a crucial question for many is: does ground coffee contain yeast after the beans have been roasted? The answer is a clear no, and understanding why reveals the critical role of processing and roasting in your daily cup.