An article in Medical News Today talks about how the longer the roasting process of coffee bean, the higher the amount of acrylamide present in the coffee. Coffee substitutes such as those derived from grains and chicory root contain higher amounts of acrylamide than instant coffee, which, in turn is higher than that found in … Continue reading Finally, the weekend is here. It’s time to sit back and relax with that cup of coffee. But do we know what’s really in it?