Are the Weight Loss Benefits of Drinking 'Green Coffee' Actually Better Than Black Coffee?

Today, people's pursuit of coffee can no longer be satisfied with roasted coffee beans... Recently, a coffee shop in Nagoya, Japan has launched "Raw Coffee"! And they claim this coffee is deeply loved by health scholars and celebrity models!

According to the coffee shop's official website, "Raw Coffee" is made by brewing a mixture of raw coffee beans and roasted coffee beans. According to the Japan Analysis Center, drinking one cup of "Raw Coffee" daily can provide excellent antioxidant effects.

Why Raw Coffee?

Strange, isn't it? Wouldn't it be better to roast all the coffee beans thoroughly? Besides, don't coffee flavors only emerge after roasting? Indeed, it's not as aromatic.

Because drinking "Raw Coffee" is not for the coffee's flavor, nor just for its antioxidant properties, but for weight loss! (I know what you're thinking - black coffee can also help with weight loss, right?) No, no, no! The weight loss effect of black coffee is just not strong enough!

Raw Coffee vs. Black Coffee Study

The method of making "Raw Coffee" was not created by this coffee shop. As early as several years ago, scholars began researching the effects of "Raw Coffee." To estimate the weight loss effects of "Raw Coffee" versus "Black Coffee," researchers conducted a four-week experiment. Half of the participants drank a cup of "Raw Coffee" before breakfast daily, while the other half drank a cup of "Black Coffee" before breakfast daily.

After drinking continuously for two weeks, those who drank "Raw Coffee" lost an average of about 1.59 kg in body weight, while those who drank "Black Coffee" lost an average of about 0.13 kg. After drinking continuously for four weeks, those who drank "Raw Coffee" lost an average of about 2.01 kg in body weight, while those who drank "Black Coffee" lost an average of about 0.25 kg.

The Science Behind Raw Coffee

From the experimental results, although drinking "Black Coffee" can also achieve weight loss effects, the results clearly cannot compare with the effects of "Raw Coffee." The reason is that chlorogenic acid in raw coffee beans can improve insulin sensitivity, regulate sugar and lipid metabolism, and plays an important role in preventing and treating chronic diseases such as obesity, diabetes, and metabolic syndrome.

So why do raw coffee beans have rich chlorogenic acid while roasted coffee beans do not? Chlorogenic acid is the most abundant organic acid in coffee beans. For coffee fruits, the presence of chlorogenic acid is for pest resistance. What's the principle? Hey! It tastes bad! That's right - because it tastes unpleasant, chlorogenic acid tastes sour and astringent, so insects don't like to eat coffee fruits with high chlorogenic acid content.

Under normal circumstances, varieties like Robusta are grown at low altitudes and are susceptible to pest damage, so Robusta coffee beans naturally contain large amounts of chlorogenic acid. These acids can hinder the presence of other flavor compounds. Meanwhile, Arabica coffee beans are grown at high altitudes where the temperature difference between day and night makes pest damage less likely, so they don't need to secrete large amounts (not none, just less) of chlorogenic acid to protect themselves. This leaves more space for other flavor compounds, which is also why Arabica coffee beans taste better than Robusta coffee beans.

The best way to eliminate the sour and astringent taste of chlorogenic acid is to roast the coffee beans at high temperatures. Chlorogenic acid degrades into quinic acid under high-temperature conditions. Quinic acid itself is not volatile but has a bitter taste. Therefore, an appropriate amount of quinic acid will increase the body of coffee, while excessive quinic acid will bring a bitter taste to coffee.

Taste and Consumption Guidelines

After reading this section, are you all imagining that "Raw Coffee" would taste sour and astringent? If it really tasted like that, probably no one would want to promote "Raw Coffee." According to those who have tried it, "Raw Coffee" tastes very light and is not astringent. It has a nutty flavor, feels like barley tea, and has a concentration of only about 1/3 of black coffee. Although it doesn't taste as bad as everyone might imagine, it's not a delicious coffee either.

Although "Raw Coffee" has significant weight loss effects and tastes very light, it is still coffee after all, so it cannot be consumed like water! Raw beans also contain caffeine and coffee alkaloids. Drinking too much coffee can increase hunger, leading to counterproductive effects. At the same time, excessive caffeine intake can cause over-excitation of the central nervous system, leading to heart discomfort and other issues.

Image source: Internet

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