Starting the day with a good cup of coffee is something that many people cannot do without. Either for the pleasure they get in the preparation and enjoyment of this drink or because without this grain they are unable to get going in the morning.
It talks about its benefits and the effect that caffeine has, but nutritionally, what do we have to look at for a coffee to be good? Does it influence whether it is naturally roasted or roasted?
Sara Martínez, professor in the Department of Pharmacy, Biotechnology and Nutrition at the European University, points out that in order to assess the quality of coffee, it is necessary to assess both the nutritional and organoleptic properties (smell, taste or aroma). "They are essential to coffee or taste a good coffee, without forgetting the famous stimulating effect caused by the intake of this food."
To point out some of its nutritional benefits, Martínez highlights that coffee is a healthy drink due to its low calorie and fat content, as well as being rich in bioactive compounds. "Those components are in a small quantity, but they have excellent beneficial properties for health, as occurs with antioxidants, and more specifically with polyphenols."
What role does the type of roasting play?
For starters, roasting is one of the most important points in coffee making: in this process it acquires its characteristic aroma.
“The natural roasting process involves subjecting the coffee bean to temperatures close to 200º C. Roasted coffee is also roasted coffee; however, before roasting, sugar is added. This will add shine to the bean, but the high temperatures will cause the sugar to burn and give rise to a more bitter product that is far from the true flavor of coffee, "explains Martínez, who adds that the true lovers of this drink will opt for a natural roasted coffee, although there are also combinations of natural roasted coffee and roasted coffee, commonly known as mixed coffee, in order to take advantage of the properties of each one ”.
On the other hand, the type of roasting also influences the nutritional properties of coffee, as explained by Martínez, who indicates that industrial processing, and more specifically roasting, induces the loss of some of these bioactive components.
"The more roasted the coffee, the higher the acrylamide content (a toxin generated during the roasting process that has been linked to some types of cancer). For this reason, and in order to take advantage of the benefits of the raw material, it is preferable to opt for those options that are less processed, or purer ”, adds the professor at the European University.
The specialist indicates that an alternative available on the market is the mixture of roasted coffee and green coffee, that is, unroasted coffee. "This combination maintains the characteristic aroma of roasted coffee and the composition in polyphenols, although the proportion of green coffee in the blend will slightly affect the flavor."
Finally, a factor to consider is the flavor. The roasted one is more bitter, reason why some people probably choose to add sugar or some sweetener, which implies that there is one more ingredient, which apart from its sweetening properties, does not provide any benefit. "In addition, its energy value will be modified with the addition of milk or cream."
How should you keep coffee at home?
The way we store coffee at home also influences the subsequent result and the conservation of the properties over time.
To achieve this, the expert recommends:
Keep it in a cool and dry place, in its original container, away from strong odors or heat sources that could alter its aroma.
If it is coffee beans, it should be ground at the time of use.
If we talk about coffee already prepared, the coffee should be consumed in the shortest possible time, avoiding ingesting it when it is still very hot since it will change its aroma.
Coffee beans or ground coffee?
In grain. The reason is that the grain itself is a protective barrier that helps preserve nutrients.
“Once the beans are roasted, they begin to lose flavor, so it is advisable to buy coffee beans in specialized places (roasters) where we are certain that the beans have been recently roasted. Once at home, we can grind it just before consumption ”, he concludes.