Coffee contains a number of compounds that contribute to the flavor and bioactivity of the brew. Complex reactions take place during roasting at high temperatures and modify considerably coffee's chemical composition, with some beneficial compounds degraded and some created. A small amount of harmful compounds is also created during roasting; however, the beneficial compounds appear to predominate.To obtain a functional, healthy coffee, it is important to consider every aspect of coffee production, starting with high-quality seedsroasted to light-medium to dark-medium color degree, preferably a low to medium temperatures. Medium-roast coffees contain relatively high amounts of antioxidant compounds compared with other food products, a considerable amount of niacin, low acylamide content, and typically no PAHs.
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Artwork: Coffee Beans on the Roasting Machine
Source:
Coffee: Emerging Health Effects and Disease Prevention by Yi-Fang Chu
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