Coffee Roasting's Effects on Health, Acidity, and Chemistry, with Ildi Revi

Coffee seed to cup expert Ildi Revi returns to the show to kick off an episode series all about the coffee roasting process! In this first part of our roasting exploration, Ildi discusses how roasting affects the chemical makeup coffee, including levels of anti oxidant rich CGAs, malic and lactic acids, melanoidins, and more. She discusses common roasting practices in the coffee industry, and shares what she thinks many roasters do wrong. Ildi also talks about what Purity Coffee Co looks for when establishing their roast, as the complexity increases when you roast for both a healthy coffee and a delicious one. She goes on to talk about how different roasts affect the overall acidity of coffee, and what she thinks about acidity contributing to "coffee belly." —Ready to get started drinking delicious, organic, consciously sourced, healthy coffee? Visit puritycoffee.com and use promo code PODCAST to receive 10% off and free shipping on your first order, get it while it's hot folks!—