How to brew green coffee
Green coffee is attracting growing interest, especially in discussions about weight management and its plant compounds. What exactly is it, what form should you choose, and how do you prepare an infusion? Here is a practical introduction.
Green coffee is simply unroasted coffee beans. Interest in it often focuses on chlorogenic acids and research into metabolism and antioxidant activity.
Claims that it reliably causes weight loss, removes toxins, reduces cellulite, regenerates the liver or prevents cancer should not be treated as established effects of drinking the infusion. Laboratory findings and concentrated extracts are not equivalent to a cup of green coffee.
How should you prepare it?
You can buy whole green beans or coffee already ground for brewing. Different origins and blends are available; choose a food product intended for the preparation you plan to use.
Grinding shortly before brewing is one option, but raw beans are very hard. Do not put them into a grinder unless the manufacturer says it is suitable. Buying pre-ground green coffee, or asking a specialist to grind it, is often easier.
The guide also describes infusing whole beans and reusing a portion up to three times. The strength and flavour change with each infusion; follow the supplier's preparation instructions and do not leave wet beans sitting at room temperature for prolonged periods.
A French press makes it easy to separate the grounds, while a cup with a suitable strainer is another option. Use other brewers only where their instructions permit the ingredients and recipe.
As a starting point, use two or three teaspoons of ground green coffee and add hot water at around 90°C. Leave it for three to five minutes, then strain. Adjust the ratio to taste and be mindful of caffeine.
This steeping method is more straightforward than trying to prepare raw beans as espresso. Do not assume that unroasted beans are suitable for an ordinary espresso machine.
What does it taste like?
Some people describe green coffee as tart and astringent; others find it gentler than roasted coffee. The beans, recipe, additions and your own preferences all influence the result.
The flavour is sometimes compared with green tea. It may interest people who want caffeine without the familiar roast flavour, but its caffeine content still depends on the recipe.
Do not expect the aroma of black coffee: roasting creates much of that familiar character, and green beans have not undergone that process.
How should you serve it?
Use a cup or mug and add ingredients according to taste. Remember that sugar, syrups and creamy additions contribute calories, which matters if weight management is your reason for choosing the drink.