Chlorogenic acid lactones and phenylindanes. These are antioxidants created in coffee beans during the roasting process. The darker the roast, the more lactones and phenylindanes are present in the bean. The chemistry team who found these antioxidants is now working on a way to mitigate the reactions which cause them during the processing of the raw beans. Less bitter brew? Sign me up!
No comments:
Post a Comment
Please don't comment on posts more than 4 years old. They will be deleted.