Here Comes 'Green' Coffee for Super Health Benefits

Perlman wondered what would happen if the coffee bean was baked for less time and at a lower temperature.

This took some trial and error until he got it right. In the end, he determined that parbaking the beans at 200 degrees Celsius at approximately 10 minutes worked best.

The concentration of CGA in the bean, around 10 percent of the bean's weight, barely dropped.

Perlman cryogenically mills the bean in an ultra-cold and chemically inert liquid nitrogen atmosphere to protect the bean's beneficial constituents from oxidation.

At the end of the process, you get a wheat-coloured flour. Its taste is nutty, pleasant and mild.

Perlman sees his coffee flour being blended with regular flours for baking, used in breakfast cereals and snack bars and added to soups, juices and nutritional drinks.

"To compensate for the CGA lost during traditional coffee roasting, it would be possible to blend par-baked beans with regularly roasted ones," he noted.

According to Perlman, parbaking is far less expensive than the extraction methods used to produce the green coffee bean extract supplements currently on the market.

The roasting and milling of the beans during Perlman's experimentation process was done with the support of New England Coffee located in Malden, Massachusetts.