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?
Eric

It's either going to be roasted longer or shorter, higher or lower temp, or
some combo.  How is this guy going to patent a roast profile?  Couldn't any
roaster duplicate his profile and then simply post their polyphenol profile?
Didn't some brewer a while back try to patent vitamin fortified beer?   Oy!
mas
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