Does anyone know anything about this? I'm skeptical about the claims
made, but there's not much info there:
"Healthier method of roasting coffee claimed by scientist"
http://www.suntimes.com/output/health/coff22.htmlIt's very short on details, but the claim is in this excerpt:
"He said coffee contains polyphenols, the same anti-oxidant found
in green tea that is
believed to have cancer-fighting properties. The problem is that
when raw coffee beans
are roasted, as much as 70 percent of the polyphenols are destroyed.
"Slaga's new process will double the amount of polyphenols present
in a cup of coffee without affecting the flavor, he said."
(Copyright 2000, Chicago Sun-Times)
It's hard to see how you could preserve volatile compounds without
changing, e.g., roasting temperature or time, which ought to change
the flavor. But maybe I'm missing something. What do the expert
roasters out there think?