As a real coffee lover, it is good to know more about everything related to this drink. That's why we at "Martines" try to write our articles interesting, detailed, and diverse enough, and we aim to provide you with relevant content to get to know the coffee.

 

 

That is why we chose the current topic to dedicate it to acrylamide, an element of the composition of the coffee, about which there are many conflicting opinions but not enough information. In the following lines, we will reveal the truth about it by explaining in detail what acrylamide is in specialty coffee, whether it harms the human body and whether there is cause for concern.

 

What is acrylamide?

Acrylamide is a white, odorless crystalline compound and is a highly toxic, plastic-like substance that may be classified as a carcinogen. It is present in many plant-based foods rich in starch. It could be developed from the combination of glucose or fructose with an amino acid called asparagine in cooking processes, usually involving high temperatures.

In 2002, Swedish scientists discovered the compound in a wide range of foods, including coffee. You may have already thought, "I'm stopping drinking coffee". So we hasten to calm you down by telling you that acrylamide is very sensitive to heat and is almost destroyed after 8-10 minutes of roasting, which turns the specialty coffee, a product with low content of this substance.

 

Is it harmful to the human body?

The human body is designed to metabolize this substance in a way, that is degraded and does not cause serious health problems. But, as mentioned above, the duration of roasting specialty coffee is significant, so that the content of this substance is minimal and, therefore, - not endanger your health. If you do not meet specific requirements during this significant process, and for example, the coffee is roasted quickly, as many companies in this sector do. The likelihood that your drink has a high presence of acrylamide is quite possible, and then it would be harmful to your body.

 

How to avoid acrylamide?

If you are reading this, you are probably living on planet Earth. In this case, unless you are a rabbit and eat only fresh vegetables, consumption of certain levels of acrylamide is inevitable. It is not recommended to make tough decisions and stop eating the foods you love, only to avoid certain carcinogens that may or may not pose a risk. That also applies to coffee consumption. To reduce your worries about acrylamide, we recommend that you pay attention to the coffee you buy. Choose a brand that focuses on certified specialty coffees, sticks to freshly roasted beans, and uses safe technology during this process.

 

How do we at Martines take care of your health?

Years of experience, various training, and many conversations with specialists in this industry have shown us that for a brand to be successful, it is necessary to apply an efficient way of working that is strictly followed. That is why we have chosen to use a few basic steps during the roasting process, which allows us to offer always freshly roasted coffee. And to monitor the quality of products, reducing to a minimum acrylamide. Our certified master roaster Alex carefully chooses an individual roasting profile according to each coffee, registers, and controls it every time to ensure high-quality roasted beans, and does not stop training, following world trends.

At first glance, these stages may seem insignificant, but they play a vital role in the removal of acrylamide in specialty coffee and more. You need to pay attention to every detail around the coffee so that you can enjoy the beverage without worrying.

By choosing our products, you can be calm, that your coffee is carefully roasted, according to your needs and preferences, immediately after ordering and carefully selected raw materials and maximum quality.

 

We hope that this article was helpful and enriched your knowledge about your favorite beverage. Don't stop drinking and enjoying coffee because there is no reason to worry.

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