Roasting-Induced Transformation of Chlorogenic Acids in Coffea arabica and Coffea canephora
You know that moment when coffee beans start crackling in the roaster, and that intoxicating aroma fills the air? There's actual chemistry magic happening in there and it's way more fascinating than you'd think. Let me tell you about chlorogenic acids. These compounds are the unsung heroes lurking in your green coffee beans, making up about 5-7.5% of their weight in Arabica and even more in Robusta. They're antioxidants, they contribute to bitterness, and honestly, they're kind of a big deal for both flavor and your health. But here's the thing: the second those beans hit roasting temperatures, chlorogenic acids start breaking down in ways that completely transform your coffee. Why These Acids Are Actually Your Friends Before we get to the roasting drama, you need to know what you're potentially losing (and gaining). Chlorogenic acids are basically your body's cleanup crew—they're powerful antioxidants that fight off free radicals, those troublemaker...
