CAN NO LONGER DRINK COFFEE?

HERE ARE THE POSSIBLE REASONS

POOR QUALITY RAW COFFEE

Poor quality coffee and bean defects

Low-quality coffee, often derived from poorly controlled crops, can contain defective beans. Some of the main defects include:

• Moldy beans: poor storage leads to the development of mold and mycotoxins, such as ochratoxin A, which can cause gastrointestinal issues and nausea.
• Fermented beans: excessive fermentation during processing can generate unpleasant compounds that alter the taste and can irritate the stomach.
• Black or damaged beans: these come from overripe or poorly stored fruit and can release bitter and unpleasant substances.
• Beans with chemical residues: the use of pesticides and chemical fertilizers that are not properly removed can be another cause of discomfort.

COFFEE ROASTED TOO LONG AGO

Coffee Roasted Too Long Ago and Nausea in Consumers

Roast freshness is a crucial element for coffee quality. Coffee roasted too long ago can develop unpleasant characteristics that, in addition to compromising the taste, can cause digestive issues such as nausea and general malaise.

1. Coffee oxidation and oil deterioration

After roasting, coffee immediately begins an oxidation process. The aromatic oils present in the beans, responsible for a large part of the coffee's flavor and aroma, degrade over time and can go rancid, developing unpleasant compounds that are difficult to digest.

2. The formation of irritating compounds

Over time, roasted coffee can:

• Produce oxidized aldehydes and ketones, substances that alter the aroma and can irritate the stomach.
• Increase acidity, because the degradation of certain compounds leaves room for a greater perception of acidity and a stronger impact on the gastric mucosa.
• Generate bitter and acrid notes, which can cause a sensation of heaviness and nausea in more sensitive consumers.

3. The problem of pre-ground coffee

If the coffee is already ground, the deterioration process is even faster. Contact with oxygen causes the fresh aromatic notes to be lost rapidly and promotes the development of stale and unpleasant flavors, which can increase the risk of nausea and digestive discomfort.

4. The role of storage

Poor storage of roasted coffee accelerates the degradation process. If left exposed to air, humidity, or light, coffee can develop unpleasant flavors and chemical compounds that make the beverage less digestible.

5. How to avoid the problem

• Consume coffee within 3-4 weeks of roasting, when it is at its peak freshness.
• Prefer whole bean coffee and grind it just before use, to reduce oxidation.
• Store coffee in an airtight container, away from light, heat, and humidity.
• Avoid low-quality industrial coffee, which is often already old by the time it reaches the shelves.

Coffee roasted too long ago not only loses its aromatic profile, but can also be less digestible and more prone to causing nausea. To best enjoy the drink without unwanted effects, it is always better to choose fresh, quality coffee!

OVER-ROASTED COFFEE

Over-Roasted Coffee: A Possible Cause of Nausea

When coffee is roasted excessively, it takes on a very dark color and develops characteristics that can be unpleasant for many drinkers, causing nausea and other digestive issues.

1. Burning and Production of Irritant Substances

An overly aggressive roast leads to the carbonization of part of the beans, generating bitter and irritating compounds, including:

• Polycyclic aromatic hydrocarbons (PAHs): potentially toxic substances that form at high temperatures.
• Aldehydes and phenols: derivatives of combustion that can irritate the stomach and cause nausea.
• Reduced acidity but greater bitterness: while intense roasting reduces acidity, it amplifies the bitter taste and the presence of oxidized oils, which can be heavy to digest.

2. Higher Content of Oxidized Oils

Dark roasting releases more oils from the bean, which oxidize rapidly upon contact with air. If the coffee is old or poorly stored, these oils become rancid, causing digestive issues.

3. Digestive Difficulties and Sensation of Heaviness

Very dark-roasted coffee is often associated with a greater presence of substances that are difficult to digest, which can lead to:

• Sensation of gastric heaviness
• Gastroesophageal reflux
• Irritation of the gastric mucosa
• Nausea and general malaise

4. Excess Caffeine in Some Cases

Although dark roasting slightly reduces the amount of caffeine per gram of coffee, some extraction methods (such as espresso or moka pot) still concentrate a high dose, which can cause nausea, tachycardia, and nervousness in sensitive individuals.

5. How to Avoid the Problem

• Choose a medium roast: it offers a better balance between aromas, acidity, and digestibility.
• Watch out for freshness: coffee that is heavily roasted and stored for a long time tends to go rancid more quickly.
• Use appropriate extraction methods: filter or cold brew can mitigate the negative effects of a dark roast.

KNOWING TO CHOOSE BETTER