ACRYLAMIDE IN ROASTED COFFEE

This chemical substance is classified as « probably carcinogenic » by some health agencies, including the WHO, and deserves our attention. But where does it come from?

In Europe, the regulation of acrylamide in food, including coffee, is governed by Regulation (EU) 2017/2158, adopted in 2017.
The regulation sets specific thresholds for different types of coffee:

• Roasted coffee : The reference level for acrylamide is set at 400 μg/kg.

• Instant coffee : The reference level is higher, set at 850 μg/kg.

It is important to note that these levels are indicative or reference levels, not strict legal limits. The aim is to encourage producers to adopt measures to reduce the acrylamide content as much as possible by following good manufacturing practices.

Formation and degradation kinetics
The formation of acrylamide reaches its peak at the beginning of roasting, usually during the early phases when the temperature rises rapidly. Once the temperature continues to rise, acrylamide begins to degrade. The fascinating thing is that the amount of acrylamide decreases as the roasting progresses. So, end temperature is critical, but not only. Profiles (fast vs. slow) and roaster types (conductive vs. convective) are the other key parameters.

In other words, light roast coffees (shorter roast and lower temperature) tend to contain more acrylamide than dark roast coffees (longer roast and high temperature).

What for? Because in a dark roast, acrylamide, once formed, is partially destroyed by prolonged exposure to higher temperatures.

Comparison: Light Roast vs. Dark Roast
– Clear roast: Faster formation of acrylamide, but the molecule has less time to degrade. The result: higher concentration of acrylamide.

– Dark roast: Acrylamide still forms, but intense and prolonged heat leads to its degradation. The result: less acrylamide in the cup.

– Conduction (drum) vs. convection (air) has not been yet verified, but it looks that a positive effect on Acrylamide reduction exists when convection is used.

Will this European regulation put ultra-light and light roastprofile under more investigations and push therefore for more medium roast profiles?