According to The Star, observing how little green coffee beans change from change colors may be quite captivating. There is no deny that roasting your own coffee is enjoyable.
However, proceed with caution because there are potential dangers, particularly if you drink a lot of coffee. Whether you use a pan, oven, popcorn maker, or expert home roaster, you need to heat the beans when roasting them to roughly 200 degrees Celsius.
The moisture is evaporated by the high temperature, which causes the beans to enlarge, change color, and emit their aroma.
Although acrylamide, a byproduct of heating some foods to high temperatures, is produced when coffee is roasted, consumer advisors caution that this substance should only be ingested in the smallest amounts possible.
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The UK's Food Standards Agency states that "laboratory studies reveal that acrylamide in the diet promotes cancer in animals." Scientists concur that acrylamide in food may also increase the risk of cancer in people.
When starchy foods like bread and potatoes are roasting, baking, or frying at high temperatures for extended periods of time, this material can also be detected in those foods.
