Which Coffee Type is Easier on the Stomach: Light or Dark Roast?

[Omaha Steve]

http://www.care2.com/greenliving/which-coffee-type-is-easier-on-the-stomach-light-or-dark-roast.html




Shubhra Krishan January 4, 2015 4:01 pm

Does coffee brew up irritation in your stomach or give you heartburn? If yes, you are not alone—studies say more than 40 million people in America are forced to stay off coffee because of these problems.

A research study conducted by scientists from Austria and Germany points to a simple solution: drink dark roast. The study states that dark roasted coffee is easier on the stomach than light and mild roasts because it produces an ingredient that prevents hydrochloric acid from building up in the stomach.

“This discovery is going to help a lot of people who suffer from coffee sensitivity,” say Veronika Somoza, Ph.D. from the University of Vienna in Austria, and Thomas Hofmann, Ph.D. from the Technische Universität MÜnchen in Germany, who conducted the study.

For the study, researchers took human cells that regulate acid secretion in the stomach and exposed them to different types of coffee: regular, dark-roast, mild, decaffeinated, and low-acid. The cells were found to react differently to different roasts–surprisingly, beans that were roasted longer resulted in lower amounts of acid!

FULL story at link.

[Starry Messenger]

1. If it isn't dark enough to bend light, it isn't coffee.

[Blue Owl]

2. Black as the sky on a moonless night

[tridim]

6. The full Lebowski version: "Darker than a black steer's tookus on a moonless prarie at night."

[TexasProgresive]

10. Mine has to absorb all light.

[Tierra_y_Libertad]

3. French Roast because it tastes good.

Black, hot, and unadulterated.

[brooklynite]

4. Don't you mean "Freedom Roast"?

[Tierra_y_Libertad]

5. I also drink Russian tea! Eeek!

Stronger, darker, richer, than the tea flavored brown water found in American stores.

[Brother Buzz]

7. Years ago, before boutique coffee roasters appeared everywhere...

The roaster dude at Graffeo coffee explained to me that dark roasting the bean drove off the acids and was much smoother then the light roasts. He was no biochemist and knew nothing about mystery acid blocking ingredients being produced, he just knew what the results were.

[JaneyVee]

8. Gah, I usually only drink blonde roast. Luckily, no stomach probs for me.

[bananas]

9. Kava acid-neutralized instant coffee

http://www.amazon.com/Kava-Acid-Neutralized-Instant-8-Ounce-Container/dp/B0045TECH4

[taught_me_patience]

11. Complete and utter bunk

it is the rancid oil on the outside of dark roasts that causes indigestion. If you purchase dark roasted coffee in the grocery store, there is almost 100% chance that it is rancid.

[Omaha Steve]

12. I have a link and video...

http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

It is all charted out at the link. The oil is NORMAL on dark roast. Last 30 seconds of the video.

14. Full French roast 12:40 - 474 f
2nd crack is very rapid, nearing its end.

Sugars are heavily caramelized (read as burned) and are degraded; the woody bean structure is carbonizing and the seed continues to expand and loose mass. The body of the resulting cup will be thinner/lighter as the aromatic compounds, oils, and soluble solids are being burned out of the coffee and rising up to fill your house with smoke. 474 is well beyond any roast I do on the Probat. I will go as high as 465 on a couple blends, and that's my limit.

Notice how fast and dramatic the change is from the previous photo - all that happened in less than 30 seconds!




15. Fully carbonized 13:00 - 486 f
Some call this Italian or Spanish roast, an insult to either!

At this stage, the coffee can be over 25% ash; it is carbonized, dead, charcoal.

Uploaded on Jun 30, 2010
Macro images of coffee beans at all stages of the roast process - from green coffee through a French roast.

[Hekate]

13. Strong enough so the spoon stands up in it, nectar from the True Bean