Drinking coffee is one of the healthiest things you can do for yourself, with the latest Harvard study bringing us the best news ever: coffee drinkers have a 15% lower risk of dying early than those who abstain from the drink, and now, we may know why.
Scientists have discovered that one of the chief beneficial components is called chlorogenic acid, or CGA, and it’s found naturally in green coffee beans. Unfortunately, the acid begins to deteriorate with rising temperatures, therefore, due to the high heat of roasting (over 400 F), most of this healthful acid is destroyed by the time it reaches your cup.
However, biophysicist Dan Perlman has found a revolutionary method of keeping this CGA intact. He lightly roasts/bakes the beans at low enough temperatures to keep almost all of its potency intact, and then finely mills it cryogenically to prevent oxidation. The end product is a light, nutty flavored coffee flour that can be added to almost anything, like pancakes and smoothies as an example. The health benefits found with this method also rival health claims made by makers of green coffee supplements, and is much cheaper to produce.
This finely milled coffee can balance blood sugar and pressure, potentially treating heart disease and cancer as well. As it currently stands, the roasting process is too light to produce a tasty cup of coffee, but in the future, we might be seeing blends that include the par-baked beans rich in CGA alongside traditionally roasted beans, complete with nutritional labels.
*Brandeis University has patented the baking and milling process.
Brandeis University. (2016, January 7). Coffee flour offers a potentially healthier way of enjoying java. ScienceDaily. Retrieved from www.sciencedaily.com/releases/2016/01/160107140643.htm