Recently came about this article from research at local University of California, Davis. This article is interesting in that the roasting equipment and beans are what home roasters use. GeneCafe and beans from SweetMaria's. The beans are roasted with the GeneCafe and chlorogenic acid levels measured. Predictably, by 17 minutes, most of the chlorogenic acids are gone.
http://pubs.acs.org/doi/abs/10.1021/jf9...istoryKey=



