Effect of drinking coffee with different roasting degrees on stomach Analysis of roasting degree of Coffee beans

Do you feel that drinking coffee gives you a stomachache or heartburn? There are by no means a small number of people with similar experiences. Studies have shown that more than 40 million people in the United States have given up drinking coffee because of a series of adverse reactions caused by coffee. Today, Chongqing Brista Coffee West Point training Institute brings you a research report on the irritation of coffee to the stomach with different degrees of roasting.

Recently, a team of Australian and German scientists conducted a special study, the results show that people only need to drink deep-roasted coffee to avoid this. The researchers found that deep-roasted coffee contains a special substance that inhibits the production of stomach acid, so deep-roasted coffee is much less irritating than lighter-roasted coffee.

"this study is a boon for people who are more sensitive to the gastrointestinal tract." The study's authors, Dr Veronika Somoza of the University of Vienna in Australia and Dr ThomasHofmann of the Technical University of Munich in Germany, said.

In the course of the study, the researchers exposed gastric acid-secreting cells in the human stomach to different roasting degrees and different types of coffee, including regular roasting, deep roasting, shallow roasting, low (no) caffeine and low-sour coffee. The researchers found that the cells responded differently to all kinds of coffee. It was finally determined that deep-roasted coffee was the least irritating to the cell.

Caffeine and the two plant compounds found in coffee are key to the production of stomach acid in the body. But scientists have found that another substance in coffee can effectively inhibit the production of stomach acid. The substance, called Namproline (NMP), is released gradually during coffee roasting. The longer the roasting time, the higher the content of NMP in the coffee. The researchers found that deep-roasted coffee contained the highest levels of NMP among many types of coffee.

The researchers also found that low-acid coffee was also relatively less irritating. The coffee is treated by the manufacturer with steam and chemicals such as ethyl acetate and dichloromethane. This process is carried out before baking and can effectively reduce the content of acids in coffee.

Now we don't have to worry about coffee and stomach burning anymore! Let's enjoy our deep-baked coffee.

Source: Beresta's blog