Acrylamide in Coffee: Toxicity, Side Effects, and SCA Certification

While acrylamide is present in many cooked foods, its presence in coffee is a significant point of discussion due to coffee’s widespread consumption. This chemical forms during the high-temperature roasting process of coffee beans, not during brewing.

The Source of Toxicity in Coffee

Acrylamide in coffee is a direct result of the Maillard reaction, the same chemical process that develops the beans’ signature flavour, aroma, and brown colour. It forms from the reaction between the natural amino acid asparagine and reducing sugars present in the green coffee beans.

The crucial point is that acrylamide levels are highest in light to medium roasts and actually decrease in darker roasts. The longer roasting time breaks down more of the acrylamide. However, darker roasts also develop other compounds, like PAHs, which carry their own concerns.

Potential Side Effects and Health Concerns

The primary health concern regarding acrylamide in coffee is its classification as a Group 2A carcinogen (“probably carcinogenic to humans”) by the International Agency for Research on Cancer (IARC). It’s important to note that this classification is for the chemical itself, not specifically for coffee consumption.

In fact, numerous large-scale human studies have often found that coffee consumption is associated with a reduced risk of certain cancers (e.g., liver, endometrial) and other diseases, likely due to its high levels of beneficial antioxidants. This creates a complex and seemingly paradoxical situation:

• The Chemical: Acrylamide is a probable carcinogen.
• The Food: Coffee, which contains acrylamide, is linked to health benefits.

The current scientific consensus from bodies like the European Food Safety Authority (EFSA) is that while acrylamide is a public health concern, the net benefit of moderate coffee consumption likely outweighs the risk from its acrylamide content for adults. However, the advice is still to minimize exposure where possible.

The Specialty Coffee Association (SCA) Certification Hurdle

The Specialty Coffee Association (SCA) sets the global standard for high-quality coffee. To achieve a grade of “specialty” and pass SCA certification, coffee must meet rigorous criteria, primarily focused on:

1. Green Coffee Quality: Defect count and bean size.
2. Roast Quality: Evenness and development.
3. Cupping Score: A certified Q Grader must score the coffee 80 points or above on a 100-point scale based on attributes like aroma, flavour, acidity, body, and aftertaste.

Why Acrylamide is an Unofficial “Failure” Point

Acrylamide itself is not a measured parameter in the official SCA scoring protocol. A coffee will not be docked points specifically for its acrylamide content.

However, acrylamide formation is a powerful indicator of roast profiling and quality control, which are critical for certification. Here’s how high acrylamide can lead to a failure to meet SCA standards indirectly:

1. Correlation with Poor Roast Technique: High acrylamide levels are a hallmark of under-developed or baked coffee. This occurs when a roast is dragged out at too low a temperature, stalling the Maillard reaction. This results in a coffee with:
   • Grainy, vegetal, or peanut-like flavours (clear taste defects).
   • Lack of sweetness (a key scoring attribute).
   • A sharp, unpleasant acidity.
     These negative sensory attributes will cause the coffee to score well below 80 on the SCA scale, preventing certification.
2. Inconsistency and Off-Flavours: A roaster that does not control the Maillard reaction effectively will produce inconsistent batches. This inconsistency and the potential for astringent or off-flavours linked to poor reaction management make it impossible to produce the high-scoring, reproducible product the SCA requires.

In essence, while the SCA doesn’t test for the chemical, a high acrylamide level is a strong symptom of a roast that will fail certification due to its poor flavour profile. A skilled roaster’s goal of achieving a balanced, developed, and sweet coffee naturally results in managing—and ultimately reducing—acrylamide to a lower level.

Summary

• Toxicity Source: Acrylamide forms naturally during coffee roasting. Lighter roasts typically contain more of it than darker roasts.
• Health Paradox: Although acrylamide is a probable carcinogen, the net effect of drinking coffee is largely considered beneficial due to its antioxidants.
• SCA & Acrylamide: Acrylamide is not directly tested for SCA certification. However, the poor roast practices that lead to high acrylamide levels (e.g., under-development, baking) create off-flavours and defects that guarantee a low cupping score, causing the coffee to fail certification indirectly.

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Inspired by and reformatted from: Coady Code