For many Americans, burnt coffee is far from the “breakfast of champions.” Such coffee has an ashy flavor and strong aroma, and lacks the dark, chocolatey qualities of a perfectly brewed cup of joe. That being said, if you force yourself to drink burnt coffee, it’s not just your taste buds that can be affected. In fact, coffee is also included in the list of foods that should not be overcooked. reason? It also contains acrylamide, which is a carcinogen.
Interestingly, there’s a scientific reason why so many burnt foods contain acrylamide. When certain foods are exposed to heat, a phenomenon called the Maillard reaction occurs. As explained in master class, through this process, the natural sugars found in these foods begin to react with amino acids. This means that cooking triggers a series of chemical reactions that change the chemistry of the food and develop both flavor and color.
Ultimately, the Maillard reaction turns a chunk of raw meat into a juicy steak. It gives your food a gorgeous brown color, a thick crust, and a whole new flavor. But at the same time, if this chemical process continues for too long, items such as coffee can catch fire. And when coffee burns, dangerous substances such as acrylamide can remain in the coffee due to the Maillard reaction.
