The polyphenols in coffee are most abundant in green beans and decrease somewhat during the roasting process. However, while roasting reduces chlorogenic acid, it also synthesizes some compounds, and its polyphenol content and antioxidant capacity remain unchanged. How can you make the most of the active ingredients in coffee during the brewing process? Simply steep 10 grams of coffee powder with 50ml of water. This allows for the utilization of about 99% of the active ingredients, and the coffee brewed this way has the perfect ratio and is especially delicious.