When substances containing starch are heated strongly, acrylamide is formed. Chips and fries, for example, contain high amounts of acrylamide. How much acrylamide coffee contains depends on how it is roasted.
The longer coffee beans are roasted, the less acrylamide they contain. In general, it can be assumed that coffee beans roasted according to the traditional long-term drum roasting method contain little acrylamide and coffee beans roasted in industrial roasters contain much acrylamide.
At high doses, this substance can damage nerves and genetic material. Experts have been warning for years of a possible cancer risk. Because this substance is suspected of causing cancer, new EU rules from 2019 are intended to reduce suspected carcinogenic acrylamide in foods such as fries, chips or crackers as much as possible.
During tests, 66 coffee varieties were also checked, which contained a high acrylamide content. Further information on acrylamide in food is available from the Consumer Advice Centre Acrylamide: Problematic substance in food
First of all, don't panic! Many foods contain acrylamide, including nuts which are certainly not harmful to your health. As is often the case, it all depends on the right amount.
We recommend not buying coffee from the supermarket, as there is a very good chance that it has been roasted in industrial roasters in very little time and therefore contains a lot of acrylamide.
It is better to go to a small roastery in your area and ask the roast master or owner directly about the roasting method and duration. As a rule, small roasteries still use traditional drum roasters with long roasting times.
Although these coffees are somewhat more expensive, they taste better and contain less acrylamide. And the good news at the end, whoever drinks coffee frequently even reduces their cancer risk.
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