Chlorogenic Acid in Coffee: What Roasting Destroys
Quick Answer Roasting destroys most of the chlorogenic acid in coffee, and the darker the roast, the less survives. A 2025 study in the International Journal of Food Science & Technology measured total chlorogenic acids falling from 77.58 mg/g in unroasted beans to 4.92 mg/g in an Italian roast, a drop of about 93.7% ….