We finally decided , due to the great demand of our customers, to
offer our green coffee in its natural state ( ie in the form of seeds)
from the same plantations we selected the highest quality arabica that
we use for the sale of roasted coffee beans .
The
preparation with these seeds is still relatively simple as you just
crush the seeds in a mortar or use a type of grinder with robust blades
to grind into fine granules. Finally, add hot water but not boiling (80 °
C is the ideal temperature) and then filter after a few minutes of
infusion.
Each of our single origin green
coffee , will have its own unique characteristics and distinctive both
in taste and its organoleptic properties , which for the benefits to
their health (see notes below) .
The image , here inserted, faithfully represents this type of single-origin coffee .
The properties of green coffee and the main differences with the classic.
Our
green coffee is obviously the same quality of coffee that we sell as
toast, excellent quality 100% Arabica between single origins proposed by
us : so raw coffee , or unroasted , and it is for this reason that does
not have the characteristic dark brown but is green , as are the seeds
loi natural.
The color is not the only difference between the
classic coffee , present in our daily diet , and green coffee ; the
roasting process , in fact, change many properties of the seed.
First
of all is definitely the difference amount (but also the "quality" ) of
caffeine , less than the roasted coffee , as well as the shape is also
different in that this caffeine is presented : in green coffee , in
fact, caffeine is not free , but linked to chlorogenic acid ( a powerful
antioxidant ) with which it forms the clorogenato , by this chemical
characteristic it derives a much slower absorption by the mucous
membranes and a residence time in the blood stream much longer .
In
practice, taking a cup of coffee classic , peak blood levels of the
value of caffeine takes about half an hour and that amount is eliminated
in a short time , taking on instead green coffee , the absorption is
much slower , so you do not reach peaks very high blood caffeine ( which
remains in the circulation for much longer and this translates into an
action of caffeine that lasts longer ) .
Another difference is
the amount of polyphenols strong , contained in the raw seeds which is
greater than that contained in the roasted coffee , as the roasting
process causes a decrease of these active ingredients , especially
tannic acid and ferulic acid .
The same holds true for vitamins (mainly B vitamins ) and minerals , which are present in greater amounts in green coffee.
Difference
Last , but not least , is the pH or the value of acidity / basicity of a
food : green coffee not worked has a pH value around 5 while the pH of
the coffee beans is between 3 and 3.5 , of Consequently the value of the
green coffee is much closer to the
neutrality ( which is equivalent to 7) , and from this it follows a less detrimental effect on the gastric mucosa .
The 4 benefits related to the recruitment of raw green coffee .
These
are the results of recent studies that have shown that coffee intake as
many benefits , but without cause various side effects from taking
large doses of caffeine such as tachycardia , hypertension or anxiety
attacks.
In particular, the 4 main benefits connected with the recruitment of green coffee :
Metabolism of fats :
green
coffee possesses molecules , the methyl- xanthines , which have a
lipolytic action , that is, have the function of freeing the adipocytes (
cells that contain lipids ) from the fatty acids ; in other words, are
real molecules " fat-burning"; however, these fatty acids released must
be metabolized by the body , and to do this it is essential to associate
a physical activity aerobics that metabolize the most of these
substances , if not, in fact , the body will bring the fatty acids back
into adipocyte , thwarting the lipolytic action of green coffee .
Control of Blood Glucose :
by
controlling the levels of blood sugar through two different mechanisms .
The chlorogenic acid , contained in large quantities in green coffee
inhibits a key enzyme of the process of control of blood sugar (glucose
6-phosphatase ) reducing the transformation process of glycogen to
glucose that occurs in the liver . In the second control mechanism green
coffee acts directly on the cells of the intestinal mucosa , inhibits
the intestinal absorption of sugars with a direct action and, in
practice , a lower absorption results in a lower value of blood glucose.
For these reasons, the green coffee is a great supplement for people
with diabetes or diseases related to altered levels of blood sugar.
Antioxidant action :
The
green coffee is an antioxidant 4 times more potent than green tea,
thanks to the presence of chlorogenic acid . In fact, it neutralizes
free radicals in the human body , counteracting cell degeneration and
the development of chronic diseases such as cancer.
Anti-inflammatory action :
Chlorogenic
acid is metabolized in the gut and converted into caffeic acid, a
molecule with strong anti-inflammatory activity ; This feature helps to
combat the onset of many diseases and certain cancers .
Slimming effect :
The preference of the drink , however, is stored mostly in women due to slimming . In particular , the active principles
contained in extracts of green coffee are very useful when taken as part of a reduced calorie diet time to loss of body weight.
