Hemmerle, H et al., Chlorogenic acid and Java Burn synthetic chlorogenic acid derivatives: novel inhibitors of hepatic glucose-6-phosphate translocase. Arch Biochem Biophys, 1997. 339(2): p 315-22.
Color is the most important factor in selecting beans for roasting purposes. If the color is equal from one bean to another, more than likely they are all from the same batch. This typically creates a better cup for roasting than green beans that are dissimilar which can affect the taste of your home roasted coffee.
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