New Roasting Technology Boosts Health Benefits Of Green Coffee Beans

A Brandeis University biophysicist has developed a way to roast green coffee beans – already used as a nutritional supplement and food ingredient – that boosts their health benefits. Parbaking roasts the beans at a lower temperature and in less time, preserving the healthful coffee antioxidant chlorogenic acid (CGA), normally reduced from 50 to 100 percent during roasting. Some scientists believe CGA controls sugar metabolism and blood pressure and possibly treats heart disease and cancer. Inventor Dan Perlman says the parbaked beans are milled in an ultra-cold liquid nitrogen environment to yield a wheat-colored flour that tastes nutty, pleasant, and mild, and can be blended with regular flours for baking, or used in breakfast cereals, snack bars, soups, juices and nutritional drinks.