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What is green coffee

21
June 2023
What is green coffee

As a coffee drinker, you might not know what goes into your cup from start to finish. In reality, everything from the plant to roast influences the final product.

What are green coffee beans?

Raw coffee beans, sometimes improperly roasted, are green beans. These are the unprocessed coffee beans immediately inside the coffee plant’s cherry. Because moisture is still inside, they are heavier than roasted beans in most coffee shops.

Roasting creates the taste most of us enjoy. Green beans are mainly used to make decaffeinated coffee using the beneficially sustainable Swiss Water Process.

You’ll need water, carbon, and green coffee extract: pure water with all water soluble solids found inside green beans except caffeine, removed with filtration. The process is sustainable, recycling all ingredients.

Raw beans soak in GCE for diffusion. The difference between liquid and solid, or density, causes caffeine to migrate out of the bean. Only caffeine migrates, as all other components of green beans are already in the liquid. 99.9% of caffeine moves in around eight hours. The green coffee beans are then dried, bagged, and shipped.

GCE becomes saturated with caffeine. Filtration isolates this caffeine in carbon molecules and the liquid once again extracts caffeine. Carbon goes to a furnace before reuse.

Benefits of green coffee beans

Raw coffee has more chlorogenic acid, or CGA, than roasted ones. This component alone is widely known as a beneficial ingredient: it lowers blood pressure and prevents tumor cell formation. Also promoting new skin cell growth, it hints at an anti-aging function. Weight loss advocates controversially promote CGA to block fat buildup, but this is disputed.

Aside from CGA, raw and roasted coffee benefit consumers similarly. Both benefit moods with dopamine. Blood sugar may stabilize, and nutrients may even reduce cancer risk.

Raw green beans are only traditionally used in small pockets of specialized, often indigenous, methods. An optimal dosage does not exist in the scientific world yet. The general recommendation is around 400ml, or two cups.

In an exciting modern world of coffee, you can’t help but think there is untapped potential in the raw ingredients of raw coffee!

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