Droste

The term "Green coffee bean" refers to unroasted mature or immature coffee beans. These have been processed by wet or dry methods to remove the outer pulp and mucilage and have an intact wax layer on the outer surface. When mature, they have a brown to yellow or reddish color and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee beans, such as caffeine, deter many insects and animals from eating them. Further, both nonvolatile and volatile compounds contribute to the flavor of the coffee bean when it is roasted. Nonvolatile nitrogenous compounds and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its biological action. When green coffee beans are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee. Many consumers experiment with creating green bean "Extract" by steeping green coffee beans in hot w...