Top 10 coffee myths
1.Dark roasted coffee has more caffeine than light and medium roasts. It is actually the opposite. The lighter roasts have the most caffeine. At the higher temperatures for the dark roasts many of the nuances of the coffee are burnt off, including caffeine. If you want a kick in the morning ask for the lighter roasts. If you want a major kick in the morning tell your barista you are in a hurry and call her "sweetie."
2."The doctor says I need to lay off of caffeine because the acids eat at my tummy." The culprits of acid stomach are di-caffeinol and tannic acids. The culprit di-caffeinol is not roasted out until the bean goes through what is called "the second crack." If the color of the coffee is mahogany or darker, it probably has been in the roaster long enough to burn off the di-caffeinol. The color test is safer than asking your coffee purveyor if their coffee has gone through its second crack. The other culprit, tannic acid, comes from brewing cheap or stale coffee.
3.Organic coffee is healthy coffee. A truly organic coffee should never have been grown in tainted soil. The "organic" designation is branded on any coffee that is dormant from pesticides for five years. There are a few coffees that have never had pesticides in the soil. Some Ethiopians and Mocca Yemen Mattari or Sanani are truly organic. Of course, if you really want a completely organic beverage, use organic water; add organic milk and organic sugar poured into an organic cup. Please remember to perform all this in an organic room.
4.Freezing coffee harms the delicate oils in the coffee bean and you get moisture and odors into the coffee. Freezing is the only way to extend the shelf life of coffee. The oils do not crystallize, they congeal. Coffee is very porous in the roasted state. Once the cell structure is frozen and the oils congeal, the coffee is no longer susceptible to foreign odors and moisture.
5.Coffee is best served hot. Generally speaking coffee is best served hot. The worst iced coffee is brewed hot and then poured over ice. The best-iced coffee is an eight-hour, cold-brew process, which retains the nuances of the coffee organics and oils. The coffee product is similar to a concentrate and should be diluted with water or cream before consuming.
6.The highest quality coffees are very expensive. A coffee connoisseur who is grading coffee during the cupping process is not given any indication of where the coffee is from. In many instances, the coffee chosen as the best may be from a small farmer of no notoriety. The $100-a-pound coffee may have less notable characteristics than a $12 a pound coffee.
7.Coffee has a shelf life of months. Ten days to two weeks off the roaster is all you get. Anything older is stale.
8.Espresso is a bitter and strong coffee. Espresso is the essence of coffee roasted specifically for the espresso machine. Quality espresso is never a single coffee, but a blend of at least three coffees. The taste is never bitter or strong but velvet smooth, robust and sweet. Stale espresso is bitter and strong.
9.The best water to brew coffee with is reverse osmosis. Remove the chlorine, particulates and some of the hard water iron solutions and you will have the perfect water for brewing. If you get too obsessive you will never enjoy the cup.
10.Coffee is the best remedy to sober the inebriated. Caffeine will wake up a drunk, but it has no effect on sobriety. In fact, coffee can actually make a hangover worse by dehydrating the body. All you're left with is an obnoxious person who is very thirsty.
1.Dark roasted coffee has more caffeine than light and medium roasts. It is actually the opposite. The lighter roasts have the most caffeine. At the higher temperatures for the dark roasts many of the nuances of the coffee are burnt off, including caffeine. If you want a kick in the morning ask for the lighter roasts. If you want a major kick in the morning tell your barista you are in a hurry and call her "sweetie."
2."The doctor says I need to lay off of caffeine because the acids eat at my tummy." The culprits of acid stomach are di-caffeinol and tannic acids. The culprit di-caffeinol is not roasted out until the bean goes through what is called "the second crack." If the color of the coffee is mahogany or darker, it probably has been in the roaster long enough to burn off the di-caffeinol. The color test is safer than asking your coffee purveyor if their coffee has gone through its second crack. The other culprit, tannic acid, comes from brewing cheap or stale coffee.
3.Organic coffee is healthy coffee. A truly organic coffee should never have been grown in tainted soil. The "organic" designation is branded on any coffee that is dormant from pesticides for five years. There are a few coffees that have never had pesticides in the soil. Some Ethiopians and Mocca Yemen Mattari or Sanani are truly organic. Of course, if you really want a completely organic beverage, use organic water; add organic milk and organic sugar poured into an organic cup. Please remember to perform all this in an organic room.
4.Freezing coffee harms the delicate oils in the coffee bean and you get moisture and odors into the coffee. Freezing is the only way to extend the shelf life of coffee. The oils do not crystallize, they congeal. Coffee is very porous in the roasted state. Once the cell structure is frozen and the oils congeal, the coffee is no longer susceptible to foreign odors and moisture.
5.Coffee is best served hot. Generally speaking coffee is best served hot. The worst iced coffee is brewed hot and then poured over ice. The best-iced coffee is an eight-hour, cold-brew process, which retains the nuances of the coffee organics and oils. The coffee product is similar to a concentrate and should be diluted with water or cream before consuming.
6.The highest quality coffees are very expensive. A coffee connoisseur who is grading coffee during the cupping process is not given any indication of where the coffee is from. In many instances, the coffee chosen as the best may be from a small farmer of no notoriety. The $100-a-pound coffee may have less notable characteristics than a $12 a pound coffee.
7.Coffee has a shelf life of months. Ten days to two weeks off the roaster is all you get. Anything older is stale.
8.Espresso is a bitter and strong coffee. Espresso is the essence of coffee roasted specifically for the espresso machine. Quality espresso is never a single coffee, but a blend of at least three coffees. The taste is never bitter or strong but velvet smooth, robust and sweet. Stale espresso is bitter and strong.
9.The best water to brew coffee with is reverse osmosis. Remove the chlorine, particulates and some of the hard water iron solutions and you will have the perfect water for brewing. If you get too obsessive you will never enjoy the cup.
10.Coffee is the best remedy to sober the inebriated. Caffeine will wake up a drunk, but it has no effect on sobriety. In fact, coffee can actually make a hangover worse by dehydrating the body. All you're left with is an obnoxious person who is very thirsty.
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