Green Coffee Bean

By Author: burmancoffee
Total Articles: 2
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All coffee beans start out as green beans, which are not actually beans but the seeds of the coffee plant. Once these beans have been roasted, they turn the familiar golden brown color that consumers are used to seeing. The taste of these seeds varies with the maturity of the bean. The riper beans are a red or purple in color while the immature seeds are green. Each coffee fruit, which is called a cherry, contains the seed of the coffee plant, which is usually made up of two stones with their flat sides together. There are instances where the cherry only produces one stone in roughly 10-15% of the beans. This abnormality is believed to have more flavor than that of the two stoned coffee beans, making them a sought after delicacy.

Green coffee beans are valued by many consumers because of their beneficial health properties. The green coffee extract is sold as a nutritional supplement. It has proven in clinical studies to aid in weight loss efforts. This is possible because of the lipolytic and chlorogenic acid contents in the green beans. When the beans are taken from this green state and roasted, they lose some of their ...
... theophylline. This removes the bitter taste and preserves the beneficial compounds that are found in the green coffee. These compounds combine to create an appetite suppressant for the coffee drinkers, resulting in weight loss.

The beans that are used are still in the green state, they need to be slightly cooked to remove the outer skins and slimy exterior. This low heat roasting will allow the volatile compounds to be cooked out of the bean. This will result in a pleasant tasting coffee that has many health benefits above the fully mature and roasted coffees. The unroasted beans contain such compounds as acetic acid, butanoic acid, pentanoic acid, propionic acid, hexanoic acid, octanoic acid, heptanoic acid, and decanoic acid. These acids along with fatty acids contribute to the unpleasant odor and bitter taste of green beans before they are roasted. These compounds are so volatile to human consumption that the ingestion of these green seeds before roasting will result in vomiting and nausea to the drinker.

When it comes to coffee beans, the taste, color, potency, and health benefits differ from region to region. There are a number of variables that contribute to the final product when producing coffee. However, it is not disputed that green bean coffee holds health benefits above and beyond that of fully roasted coffee beans. Add green coffee to your diet to drop a few pounds while boosting your health benefits at the same time.
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