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Story of Coffee


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Ruhi_Rose
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« Reply #15 on: April 07, 2018, 11:50:31 pm »


Exactly what I needed, SubhanAllah.

Thanko meo sis  Smiley    Big help! and lovely pic.
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« Reply #16 on: April 07, 2018, 11:52:29 pm »


Okay, so what about the latest ruckus on roasted coffee beans containing acrylamide which is a carcinogen and researchers are demanding Starbucks to put a warning label on their coffee cups?   The idea of roasting the coffee beans is responsible for producing acrylamide within the beans.  That poses to be a tough problem to surmount,  ha?  Sis Ruhi, also try to touch this topic for the info of all participants of the chat group.  Tell us what they think.
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« Reply #17 on: April 07, 2018, 11:55:26 pm »



InshAllah, indeed I will Sis.  Actually my husband was mentioning this just a couple of hours ago. Not that we have too much to say on it.  Even the expert researchers  apparently donít seem to know a whole lot.   
 
If any of you guys have any helpful contents on coffee linked to acrylamide, please put it up.   I would take that too.

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« Reply #18 on: April 08, 2018, 12:02:03 am »


Yes Sisters Heba and Ruhi, weíre also hearing of the reputation of this very delicious beverage getting tarnished with talks of its link with acrylamide.  However, rest assured, itís not a new issue.  Only the discovery is a bit new.   Yet, with so many coffee lovers in all of my family and extended family, we had to halt with a screech.  Some have switched over to tea until we find out more or until our apprehension lessens.  So yes,  weíre trying to get as much information we can from websites and some of our professional friends who might know something useful. 

What kinda information would you prefer to know and take with you?

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Ruhi_Rose
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« Reply #19 on: April 08, 2018, 12:03:54 am »



I agree with you br. TS.  Thatís a very wise step.   Iím interested to know if coffee can be brewed (boiled) without roasting for a safer option.  Or, are there any spices that can enhance the taste of unroasted brewed coffee as a substitute for roasting?   

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« Reply #20 on: April 08, 2018, 12:09:17 am »



Unfortunately no sister.  From everything I’ve learned thus far, roasting coffee has no substitute if you want to keep the same flavor and taste.  There’s no other method of extracting the flavor from raw coffee beans other than roasting.   Furthermore, the roasted beans need to be ground prior to brewing.  If left unroasted, it’s awfully difficult to grind them;  they’re like tiny bits of rocks.   Brewed raw coffee beans might be used for certain medicinal purposes, but not for preparing the coffee we are used to.   When it comes to culinary skills on the preparation of coffee, it’s the process of roasting that develops that superb aroma we love, and it’s the process of roasting that makes the beans brewable and thus consumable.  In fact some fussy coffee makers insist that after roasting, the beans should be left aside for at least 2 days, preferably 3, prior to brewing because the beans release their fragrance gradually which peaks to its fullest in 48 hours.   But others are of the opinion that waiting that long between roasting and brewing isn’t necessary.  Brewing  immediately after roasting is more or less fine.  However, in either case, roasting is indispensable and this is the process that causes the formation of acrylamide which cannot be removed from the roasted beans either   Sad

 
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Heba E. Husseyn
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« Reply #21 on: April 08, 2018, 12:11:23 am »



Hummm, well  analysed,  brother TS.   Brewing raw green coffee beans without roasting is no good.  Whatever flavor or fragrance you may get from the stock of raw coffee beans will be totally different from the coffee we know. 
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« Reply #22 on: April 08, 2018, 12:18:39 am »



Yeah this acrylamide thing is worrisome .. though as brother TS rightly said, itís been there is coffee for centuries.   As sister Heba highlighted in her summary, the trend of roasting the beans to drink it as a beverage came about in the 1300s in the ME.   Thatís  700 years ago. Acrylamide has for sure been in those delicious roasted beans since then.   But itís begun making everyone uneasy now with all those analytical details emerging from various studies.   In my opinion, for those who take more than 2 cups a day, cut it down to just that much.   Two should be okay though as Sister Ruhi remarked, the so-called experts donít seem  to know the specifics themselves.  So, letís presume 2 cups to be safe and leave the rest on Allah Almighty.  Only HE knows best.    We can only suggest that since roasted coffee beans has been the method for 7 centuries without any glaring or perceptive links to cancer in humans, should convey to us that very moderate consumption isnít worrisome, InshAllah, especially considering the fact that in the 3rd millennium we are surrounded with chemicals and parabens that are still more harmful and in larger amounts in just about every sphere of life.   

Also very true as brother said, though the panic over acrylamide in coffee is  recent, the issue of acrylamide isnít.  Researchers are quite sure that acrylamide in certain amounts has been present in different kinds of food ever since the earliest history of cooking.   At present, people are exposed to acrylamide almost daily through smoking or secondhand smoke, as well as cosmetics, toiletries, cleaners and various other  household products.  Certain quantities of acrylamide is also found in a wide range of baked and fried foods such as cookies and potato chips which are most commonly consumed by children.

 
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« Reply #23 on: April 08, 2018, 12:22:35 am »


So grateful to you guys for all the logical information thatís helping much. 

Okay,  now lemme ask, is there any difference between instant and regular coffee in terms of health & safety?    And any idea what level of acrylamide might be considered safe or safer?

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« Reply #24 on: April 08, 2018, 12:30:09 am »



Instant coffee is dried and dehydrated through freezing leaving behind soluble granules containing the compounds of brewed coffee.  Hence, unlike regular coffee, you simply add water to instant coffee.  Supposedly the flavor is milder than regular coffee.  A carefully brewed regular coffee is said to have a stronger, sweeter flavor.  But unless one is a coffee connoisseur (or letís say a coffee addict, lol), such a difference is negligible.  Rather, a normal coffee drinker would prefer instant coffee.   Regular coffee is generally used in coffee making machines (also referred to as ďfilteredĒ coffee).  The difference between the two is only in regard to antioxidants which isnít an important issue.  As far as I know, instant coffee is higher in antioxidants.  But then again, we can get antioxidants from fruits and veggies too.  So no need to get hung up on that.  The real problem is the presence of acrylamide that comes from roasting.

Difference in terms of health n safety?   Again, unfortunately very little Sad  In fact, instant coffee which is far more commonly purchased by households contains greater quantity of acrylamide. Studies show level of acrylamide in instant coffee approximately 358 microg/kg  and in roasted coffee 179 microg/kg.   Yet it leads us nowhere. 

The only conclusion we can arrive at :  Workplace exposure to large amounts of acrylamide can cause nerve damage.  It can cause cancer in animals in very high doses.  But they are still not sure how little or how much is safe for human consumption on a daily basis.  .  But even if those guys touted a ďsafeĒ amount, it would basically be a presumption which could be retracted any time in future.  Accurate facts on such issues are only known to Allah Almighty alone, none else.
 
Studies in animals have quite consistently shown that acrylamide causes cancer when eaten.  But the doses given to animals have been 1000Ė100,000 times larger than the amounts humans are exposed to through diet (cruel for the poor animals, isnít it?).  Moreover, it has also been observed that the chemical process (metabolism) of this substance within the human body differs compared to animals.  Metabolism may also differ from person to person in humans.   But there isnít sufficient research to confirm the precise safety level of acrylamide for humans through food nor its exact safety status.   Studies conducted have been few and their results inconsistent.

Thus the coffee-panic because latte lovers have at least 4 or 5 cups daily.   In my opinion, on the safer side, they better cut it down to two cups .. be it instant coffee or regular.   Or simply switch to tea.

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« Reply #25 on: April 08, 2018, 12:32:49 am »



Thanks a bundle again brother. 
So much was abuzz until last year on the health benefits of coffee .. that it helps to reduce the chances of developing dementia, heart diseases, type-2 diabetes and cancers.  And now it’s being touted as a source of cancer because of acrylamide from roasting coffee beans.  What the heck?   

So .. there’s no method for filtering out the acrylamide from the beans?


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« Reply #26 on: April 08, 2018, 12:35:23 am »



  ..... 

So .. there’s no method for filtering out the acrylamide from the beans?

No  Sad  no such methods known yet.  However, referring to Sister’s Zeynab’s comment, we can calm ourselves by presuming that the detrimental effect is linked to the dose of the chemical (acrylamide in this case) rather than the chemical itself.   Each time we drink coffee, we certainly do expose ourselves to this harmful chemical, but perhaps in very negligible amounts that won’t add up over the long term, InshAllah, as long as we consume coffee moderately.


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« Reply #27 on: April 08, 2018, 12:51:37 am »


Plenty of thanks from my husband and me, brother TS, for a very honest and educational clarification on this subject. 
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« Reply #28 on: April 08, 2018, 12:54:42 am »


Very welcomed both of you, sister and brother.     
Allah Almighty bless.
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