HAMBURG, Germany – The German Coffee Association conducted a project in cooperation with the Research Association of the German Food Industry (FEI) and the Technical University of Brunswick about the food-born toxicants acrylamide and furan and how they correlate in the roasting process of coffee. The project was supported by the government, started in 2019 and ran for three years.
The study from the German Coffee Association
The study shows that acrylamide quickly forms in the Maillard reaction, the browning phase of all roasted food, and decreases when roasted for a longer time. Hence, dark roast coffee contains less acrylamide than lighter roasts. On the contrary, researchers found lower levels of furan/methylfurans in lighter roasts as furan increases with the length of the roasting process.
The scientists tried to find ways to reduce both chemical toxicants by altering roasting times, temperatures, and profiles. The study also explored different mechanical roaster types (drum or hot air) and coffee types (a Vietnamese Robusta and a Brazilian natural Arabica).
The study concludes that simultaneous mitigation of acrylamide and furan/methyl furans by varying the roasting parameters is impossible. The researchers state, though, that the study only focusses on the impact of roasting. It does not take into account brewing or preparation methods.
Even with one of the toxicants present in coffee depending on the roast level, the beverage is known for its huge amount of antioxidants and is thus considered part of a healthy diet.
About the German Coffee Association
For over 50 years, the German Coffee Association has represented the interests of companies and organizations that trade, process, or otherwise deal with coffee in Germany. It unites more than 360 companies along the coffee value chain – including sustainability organizations, coffee traders and brokers, coffee roasters, soluble coffee producers, decaffeination industries, coffee and roasting machine manufacturers, logisticians, and laboratories. In 2014 and 2018, the German Coffee Association was named “Association of the Year” by the German Association Management Association (DGVM).
About the Research Association of the German Food Industry (FEI)
The Research Association of the German Food Industry (FEI) is a non-profit, registered association supporting research projects in food science, food technology, and nutritional science. The financing is provided by private funding (corporates and industrial associations) and public funding (Federal Ministry for Economic Affairs and Climate Action).
