The rosella drink competes with coffee

In the experiment, unroasted seeds and seeds fried for 10, 20 and 30 minutes were compared. The scientists evaluated the chemical composition, concentration of bioactive substances and taste of the future drink. The results showed that as the roasting time increases, the level of antioxidants in the seeds increases — flavonoids, phenols, and other compounds that can benefit health.

However, organoleptics became the decisive factor — the taste, aroma, density and overall perception of the drink. It was the 30-minute roasting that gave the best result. The tasters noted that the drink made from such seeds was closest to real coffee in terms of saturation, body and taste depth and significantly exceeded many popular caffeine-free substitutes.

Although the rosella drink is unlikely to completely replace coffee for connoisseurs of the original, it can occupy its own niche among people who avoid caffeine, but want to preserve the usual morning ritual and favorite flavor. This is especially true for those who are contraindicated with stimulants — pregnant women, people with sleep disorders, increased anxiety or cardiovascular diseases.

In addition to the benefits for consumers, the study also demonstrates the environmental potential: the use of seeds reduces the amount of plant waste and makes the cultivation of rosella more profitable. The crop is already widespread in countries with warmer climates, and the introduction of a new product may open up additional opportunities for farmers.

It is noted that a drink made from rosella seeds can take a place next to rooibos and chicory, which are already popular alternatives to coffee. Due to its high concentration of antioxidants and pleasant taste, it is able to attract a wide audience, especially among supporters of a healthy lifestyle and natural products.