What Coffee Contains CGA? A Guide to Chlorogenic Acid

October 15, 2025 •

2 min read

Green coffee beans can contain up to 14% chlorogenic acid (CGA) by dry matter, but this potent antioxidant's presence changes significantly after roasting. Knowing what coffee contains CGA is key to unlocking the beverage's maximum health-promoting potential, as this compound is linked to benefits like lower blood pressure and improved glucose regulation.

Quick Summary

Chlorogenic acid, or CGA, is a primary antioxidant in coffee, with the highest concentration found in green coffee beans. CGA levels decrease during the roasting process, meaning lighter roasts retain more of this beneficial compound than darker roasts. Coffee species also play a role, with Robusta generally containing more CGA than Arabica. Brewing method can further influence the final amount in your cup.

Key Points

Green Beans Have the Most CGA: Unroasted, green coffee beans contain the highest concentration of chlorogenic acid (CGA) before the roasting process breaks it down.
Light Roasts Retain More CGA: The shorter roasting time for light roast coffee preserves more CGA than medium or dark roasts, which degrade the compound with heat.
Robusta Has More CGA than Arabica: The Robusta coffee species naturally contains significantly more CGA than the Arabica species.
Higher CGA is Linked to Specific Health Benefits: Higher consumption of CGA is associated with potential benefits such as lower blood pressure, better glucose regulation, and powerful antioxidant effects.
Brewing Matters for Extraction: Hotter, higher-pressure brewing methods like espresso can efficiently extract CGA from the coffee grounds, with cold brew generally extracting less.
Dark Roasts Have Minimal CGA: Due to extensive thermal breakdown, dark roasts contain the lowest amount of CGA.

Understanding CGA: Coffee's Potent Antioxidant

Chlorogenic acid (CGA) is a family of phenolic compounds and a powerful antioxidant found naturally in coffee beans. It is significantly linked to many of coffee's potential health benefits, including anti-inflammatory and cardiovascular effects. While other foods also contain CGA, coffee beans are among the most concentrated sources. The amount of CGA in your final cup is heavily influenced by factors such as roasting and brewing.

The Most Important Factor: The Roast Level

The roasting process is a key determinant of CGA content, as this heat-sensitive compound degrades and transforms at high temperatures. Green, unroasted coffee beans have the highest CGA levels, up to 14% by dry matter, making green coffee bean extract a rich source. Among roasted coffees, light roasts retain the most CGA due to shorter roasting times, offering brighter flavors. Medium roasts have moderate CGA, while dark roasts, with the longest and hottest processing, lose the majority of their CGA. The type of coffee bean also influences CGA content.

The Impact of Coffee Species

Robusta beans (Coffea canephora) typically contain significantly more CGA than Arabica beans (Coffea arabica), potentially nearly double the amount. This means a light-roasted Robusta could have more CGA than a light-roasted Arabica, although variations exist.

Brewing Method and CGA Extraction

The brewing method affects how much CGA is extracted. Hotter water and longer extraction times generally draw out more compounds, including CGA. For example, espresso, with its high pressure, can extract a significant amount of CGA. Drip and filtered coffee can also provide good CGA levels, dependent on factors like grind size and water temperature. Cold brewing, using lower temperatures, may extract less CGA compared to hot methods, though longer steep times can compensate. Some studies even suggest certain instant coffees can have high CGA content due to their processing.

Key Takeaways for High-CGA Coffee

To maximize the CGA in your coffee, consider these points:

Opt for green coffee beans or light roasts to preserve CGA.
Choose Robusta beans over Arabica for naturally higher CGA.
Utilize brewing methods that favor extraction, such as espresso.

CGA Comparison by Roast and Species

This table illustrates general trends in CGA content based on roast and species. Note that specific values can vary.


Feature	Green Coffee	Light Roast	Medium Roast	Dark Roast
Chlorogenic Acid Content	Highest (up to 14%)	High	Moderate	Low (thermally degraded)
Flavor Profile	Grassy, vegetal	Fruity, floral, acidic	Balanced, caramel, nutty	Bold, smoky, bitter
Robusta vs. Arabica	Robusta > Arabica	Robusta > Arabica	Robusta > Arabica	Robusta > Arabica (residual)
Acidity Level	High	High	Balanced	Low

Conclusion

To maximize the health benefits associated with chlorogenic acid, prioritize high-CGA green coffee beans or the lightest possible roast. Selecting a light-roasted Robusta or specialty light-roasted Arabica will still offer more CGA than dark roasts. Heat degrades CGA, so shorter roasting times mean higher concentrations.

Visit the National Institutes of Health for further reading on CGA's health effects.

Frequently Asked Questions

Unroasted, green coffee beans contain the highest amount of chlorogenic acid (CGA). Among roasted beans, light roast coffees have the most due to minimal heat exposure.

No, dark roast coffee is significantly lower in CGA compared to lighter roasts. The extended roasting process degrades the heat-sensitive chlorogenic acid.

Robusta coffee beans (Coffea canephora) naturally contain a higher concentration of chlorogenic acid than Arabica beans (Coffea arabica).

Higher temperatures and pressure generally increase CGA extraction. Espresso machines, for instance, can produce high CGA content, while cold brew may extract less.

Green coffee beans are unroasted, preserving their maximum chlorogenic acid content. Supplements and extracts concentrate this CGA for a potent dose without thermal degradation.

CGA is a powerful antioxidant linked to various health benefits, including supporting heart health, regulating blood sugar, reducing inflammation, and potential anti-diabetic effects.

The CGA content in instant coffee can be surprisingly high depending on the manufacturing process and bean blend. Some studies have found certain brands and blends contain significant levels.

Chlorogenic acids contribute significantly to the perceived acidity of coffee. This is why lighter roasts, which retain more CGA, tend to taste brighter and more acidic.

Yes, grinding size affects extraction efficiency. A finer grind increases the surface area exposed to water, which can lead to higher extraction of compounds like CGA, especially in conjunction with hot water.