Coffee is a refreshing gift for many urbanites. However, after a random inspection by the Consumer Council of 49 coffee products on the market, including commercial coffee beans, coffee capsules, coffee powder and instant coffee powder, it was found that more than 90% of them were found to be genetic carcinogens. Acrylamide, of which Taster's Choice (Nestle) Original Soluble Coffee instant coffee powder, a subsidiary of Nestle Coffee, has a higher content, with acrylamide reaching 790 micrograms per kilogram, which is the highest among all samples.
Cai Shaowei, an assistant professor at the Department of Food and Health Sciences of the Hong Kong Institute of Higher Education and Technology, pointed out that the variety, quality, processing and storage environment of coffee beans, and even the temperature and time of roasting, all affect the acrylamide content in coffee products.
A champion barista pointed out that the roasting process and quality control of specialty coffee are more rigorous and meticulous, and they have been highly sought after by Hong Kong people in recent years.
Two coffee products that do not contain acrylamide:
Coffee beans, coffee capsules, coffee powder acrylamide does not exceed the standard
The Consumer Council tested 49 different types of coffee products on the market, including 10 types of coffee beans, 9 types of coffee capsules, 16 types of coffee powder and 14 types of instant coffee powder. Among them, 47 types of samples were found to contain the genetic carcinogen acrylamide. Only two samples did not contain acrylamide, including "The Coffee Academics" and "OPAL Coffee".
The Consumer Council pointed out that coffee beans may produce acrylamide during the roasting process. Any coffee product derived from roasted coffee beans may contain acrylamide, but the amount may vary.
According to EU regulations, Robusta (Robusta) contains higher acrylamide than Arabica (Arabica) coffee beans. Manufacturers are also advised to use asparaginase treatment and control the roasting process of coffee beans to reduce the possible production of acrylamide.
Acrylamide was detected in all 10 coffee bean samples, ranging from 71 to 220 micrograms per kilogram; 8 coffee capsule samples were detected with 53 to 230 micrograms per kilogram; 15 samples of coffee powder were detected with 100 to 240 micrograms per kilogram. Micrograms, all in line with the benchmark level set by the European Union (400 micrograms per kilogram), among which Taster's Choice (Nestle) Original Soluble Coffee, a subsidiary of Nestle Coffee, has a higher content of acrylamide at 790 micrograms per kilogram, which is the highest among all samples.
5 coffee products with the highest acrylamide content:
Second-class coffee beans are immature and contain a large amount of acrylamide as the main component
The Consumer Council quoted Assistant Professor Cai Shaowei of the Department of Food and Health Sciences of the Hong Kong Institute of Higher Education and Technology as saying that in addition to the variety of coffee beans, its quality, processing and storage environment, and even the temperature and time of roasting will affect the acrylamide content in coffee products. .
Overseas studies have found that lower-quality coffee beans have higher levels of acrylamide, because immature coffee beans contain a large amount of free asparagine, which is the main component of acrylamide, so acrylamide higher content.
The application of brewing technology, the degree of grind of the coffee beans and the coffee/water ratio also affect the acrylamide content in the final product.
The grinding process affects the surface area of the ground coffee that comes into contact with the water during brewing.
The longer grinding process increases the surface area of the coffee grounds, making the grounds and water contact surface higher, and transfers soluble substances into the brew, increasing the release of acrylamide.
The Consumer Council’s investigation also found that due to the extraction and concentration process, the acrylamide content of instant coffee powder was higher than that of the other three types of coffee products. The detection of acrylamide in 14 instant coffee powder samples ranged from 160 to 790 μg/kg. , however, is also in line with the benchmark level established by the European Union (850 micrograms per kilogram).
Chen Guanhao (third from left) has represented Hong Kong in competitions many times. He pointed out that the number of Hong Kong people drinking specialty coffee has increased significantly in recent years.
(provided by respondents)
Two acrylamide-free CCs: Reflecting reduced levels are feasible
The Council continued to point out that in the test, 1 coffee capsule sample and 1 coffee powder sample respectively had no acrylamide detected, and the difference in acrylamide content of similar coffee products was nearly 4 times, "reflecting the industry's practice in roasting. It is feasible to reduce the possible production of acrylamide during the processing of coffee products.”
Chen Guanhao, a two-time champion of the Hong Kong Coffee Masters and the third runner-up of the World Barista Competition, said that the scope of the Consumer Council's investigation is relatively extensive, "Yijia is like comparing lemon tea in a tea restaurant and lemon tea in a paper bag. That's it." He also mentioned that the release of carcinogens from coffee mainly involves the roasting stage, and the taste of coffee drinking varies around the world. The concentration of the brew is stronger than that of ordinary Hong Kong people. "If you brew it according to the taste of Hong Kong people, it will not be so thick, and the intake will not be so high." In addition, due to incomplete information, it is difficult to objectively comment. Its referentiality is also difficult to generalize.
Chen Guanhao pointed out that the production process and quality control of specialty coffee are more rigorous and meticulous. No matter the origin, variety and farm of coffee beans, you can check them.
(provided by respondents)
Chen Guanhao also mentioned that the survey mainly checked the coffee products that are more easily available on the market, including commercial coffee beans. "Commercial beans are mainly produced in large batches, and when they are ground with a large machine, sometimes they may not be able to remove the turnips and preserve the greens." The production process and quality control of specialty coffee that is popular nowadays are more rigorous and meticulous. Whether it is the origin, variety and farm of the coffee beans, you can check them. In addition, the roasting regulation is appropriate and just right. Deep or too shallow, the inside and outside are the same.” He also pointed out that the different preparation methods, such as adding filter paper, may also affect the test method.
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