Coffee is one of the most widely consumed beverages in the world and there are those who love it and those who hate it.
Recent studies tell us that consuming 3 cups of coffee a day can reduce the risk of premature mortality, cancer and type 2 diabetes.
A few years ago coffee was relegated to the realm of the most toxic beverages and even today, many “coaches” continue to advise against it, perhaps as a result of earlier studies showing that coffee could be harmful. These studies had not adjusted for mortality with different confounding variables, such as associated tobacco or alcohol consumption. It is (or rather was) common to consume tobacco with coffee and it seems that this fact led some studies to find a link between coffee consumption and increased mortality.
Another common occurrence in coffee consumption is to accompany it with some kind of pastries or cakes, milk, sugar or liquor and this would be another confounding variable, which in the new studies has already been adjusted for.
Where Does Coffee Come From?
Coffee comes from an evergreen tree that produces red fruits similar to “cherries”. The tree that gives coffee is called the coffee tree and is native to the Kaffa province in the highlands of Abyssinia, present-day Ethiopia, where it grows wild.
Inside the fruit are two green beans. These coffee beans are dried and roasted to produce the coffee we all know. The coffee bean, when picked from its plant, has a green colour and almost no aroma. It is when it undergoes the roasting process that its properties are altered to obtain the dark colour we all know and all its flavour and aroma characteristics.
What Beneficial Molecules can we Find in Coffee?
Coffee is a complex mixture of more than 1000 bioactive compounds, some with antioxidant and potentially therapeutic effects, others with anti-inflammatory, anti-fibrotic or anti-cancer effects.
Key active compounds include caffeine, chlorogenic acid, diterpenes, cafestol and kahweol.
Coffee contains phytochemicals such as chlorogenic acid, which have antioxidant benefits similar to those found in fruits and vegetables and may improve glucose (sugar) metabolism.
A normal cup of regular coffee contains between 60 and 130 mg of caffeine. Caffeine is a stimulant that can help with alertness and can improve athletic performance, however, too much can cause nervousness and irritability.
The amount of active compounds in a cup of coffee depends on the type of variety used, the degree of roasting and the method of preparation including coffee grinding and home brewing.
The level of antioxidants decreases as the coffee is roasted.
Benefits of Coffee
According to Science, Coffee can Improve Health:
Parkinson’s disease: In a study of more than one million people, caffeine consumption was associated with a lower risk of Parkinson’s disease in men (but not in women).
Heart health: Moderate coffee consumption reduces the risk of cardiovascular disease and other inflammatory conditions.
Liver protection: In a study of more than 125,000 people, one cup of coffee a day reduced the risk of alcoholic cirrhosis by 20 percent; four cups a day reduced the risk by 80 percent! It also reduces the risk of liver cancer.
Memory loss: A study of older men showed that those who drank three cups of coffee a day had less memory loss than those who did not. In another study from the University of Arizona, looking at an older population, researchers found that decaffeinated coffee drinkers had a decline in memory performance as the day progressed, but this was not the case in caffeinated coffee drinkers.
Type 2 diabetes: An eleven-year study of women found that those who consumed coffee (especially decaffeinated) had a lower risk of developing type 2 diabetes. A review of fifteen studies on coffee and type 2 diabetes, published in The Journal of the American Medical Association, found that regular coffee drinkers were at lower risk.
Breast, endometrial and liver cancer. Drinking 1-2 cups of coffee a day may reduce the risk of certain types of cancer.
What Types of Coffee are There?
Most coffee consumed comes from the Arabica or Robusta variety. Arabica contains less caffeine, is roasted at a lower temperature and appears to contain more antioxidants you can buy https://www.arabicabeans.co.uk/ here .
Which Coffee Contains More Antioxidants?
Arabica coffee appears to have more antioxidant properties.
Is Coffee Safe to Drink?
In principle, yes, only pregnant women should limit their consumption.
Limit coffee consumption in pregnancy to 1 or 2 cups per day.
Natural Roast or Roasted Coffee?
When we go to the supermarket there are usually three types of coffee on the shelves: natural roast, roasted and blended.
In natural roasting, the beans are processed in the roaster, where they are moved at high temperatures while their organoleptic properties are modified, the temperature and the time spent there will influence the roasting. For this reason, there are different types of roasting:
Light roasts have a higher caffeine content, light tones, a fruity and herbaceous aroma and more acidity to the taste. Origin coffees are usually light roast or cinnamon (because of their colour) and are perfect for filter coffee machines.
As the beans are subjected to heat, sweet nuances emerge from the caramelisation of these sugars. Medium roast coffee still has a certain level of caffeine, but the sweet notes are already perceptible in both aroma and flavour. It is also used in filter coffee machines and for espresso coffees.
The bean is already very dark because it has been dried much more, the caffeine level decreases in this type and the taste is stronger, with spicy and smoky notes. It is used for espresso coffees.
Roasted coffee is the product obtained by subjecting the seed of the coffee plant (green coffee) to the action of heat, adding sugar at the end of the process, which over-caramelises, forming a thin film on top of each bean and giving it its characteristic shiny black colour.
Is Roasted Coffee Bad?
YES, it is not only bad, it should be banned and considered a highly dangerous poison. Roasted coffee has burnt sugar, which generates large amounts of acrylamide, which is considered a carcinogen. To remove the burnt taste we add sugar, which makes it even worse for our health.