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Acrylamide in coffee, what roasters should know...
It's certainly plausible. Many combustion products are carcinogenic. That's not to say that drinking coffee will give you cancer (although, it does raise the issue of safe roasting practices). Roasting in a well ventilated location, or using an exhaust system is probably a good idea!
"the highest level of the compound occurs at a roasting level too light for consumer preferences, after which it begins to degrade significantly during further roasting. Completed roasting leaves only a fraction of the original acrylamide levels in the bean. Moreover, there’s very little acrylamide left in brewed coffee as it is consumed."
Another good reason to avoid third wave roasting. Sounds like much ado about nothing, everything is carcinogenic in excess, especially at the doses fed to animals in typical safety experiments. No doubt the nut squad will pick up on this soon and some enterprising individual will claim to be selling the "acrylamide free coffee grown only by fruitarian monks in the Mountains of the Moon" to the gullible at great profit.
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