Numerous independent (non coffee industry-funded) scientific studies demonstrate the health benefits of caffeine and other compounds present in roasted coffee beans are numerous. These compounds include anti-inflammatory, analgesic and antioxidant properties; vasodilator effects; antibacterial protection and cancer prevention benefits – some enhanced by roasting while some already present naturally in raw beans. Your drinking method also can have an impact on these benefits; adding cream, sugar or syrup increases calories and saturated fat intake which counteract some of its disease fighting abilities or heart health advantages.

At present, the only chemical found in coffee that could potentially harm you may be acrylamide. This substance forms through the Maillard reaction when raw foods or drinks are exposed to high temperatures through frying, roasting or baking processes; it can be found in food such as French fries, potato chips, bread crackers cereal toasted cereals canned olives. Acrylamide has been linked with an increased risk of certain cancers; however, levels in your cup of coffee remain very low.

California’s Prop 65 law has been used as the basis for filing lawsuits against several coffee companies to force them to display cancer warning labels on their products. This claim stems from trace amounts of acrylamide being formed during roasting and brewing processes; however, FDA research shows that such low levels don’t present any health risk to humans.

How you prepare your coffee has an effect on its acrylamide content. A recent study by scientists demonstrated that decreasing roasting temperature can significantly lower acrylamide formation. However, its exact level will depend on both type and brand of beans used during roasting as well as temperature used.

How you store and serve your coffee can have an effect on its levels of acrylamide. Storing beans in dark and dry conditions will help avoid their formation while grinding and brewing at lower temperatures will also provide significant protection.