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What coffee we should be drinking?

Recent research indicates that drinking two or three cups of coffee per day is associated with a longer lifespan, a reduced risk of heart disease, and possibly a reduced risk of prostate cancer in men and endometrial cancer in women.

Antioxidants and flavonoids in coffee are associated with a potential reduction in the risk of developing Parkinson’s disease, while its anti-obesity compounds may cause a reduction in body fat.

New research from the University of Newcastle has investigated the optimal type of coffee to consume for optimal health.

Dr. Emma Beckett, a senior lecturer in the School of Food Science and Human Nutrition at the University of Newcastle, explains on Sunday Morning that the method of brewing coffee determines the beverage’s characteristics.

Instant coffee is distinct from filtered coffee and other types of coffee, and its potency depends on how much you pour into a cup.

She says that instant coffee is not brewing because the instant coffee has completely dissolved.

Therefore, instant can be quite potent due to the complete dissolution of instant granules in water. However, some caffeine is lost during processing.

“Therefore, instant coffee is roughly half as strong as your strongest espresso if you use just one teaspoon, but you can add as much as you want, so it becomes quite tricky.

Espresso has the highest concentration of any beverage.

“Espresso utilizes extremely hot water, nearly 100 degrees Fahrenheit, and pressure. “Therefore, the combination of hot water and pressure forces significantly more caffeine out of the beans and into the water,” she explains.

The method of coffee extraction determines more than just the caffeine content. The extraction method and efficiency will influence the flavor.

“This is something that people may care about today, as the price of coffee is rising, and you want to make sure you’re getting the most for your money.

Read more • rnz.co.nz

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