View entire thread: More about coffee addictions
Posted by Rowley on 2004-02-09 01:25:05 Post Subject: More about coffee addictions
canada.com has an interesting article about coffee addictions that even gets into specifics, declaring that after 3 days of 300mg of caffeine per day will have someone addicted.
at the end of the article is also a nice chart of caffeine content for some typical drinks you may find here and there.
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Posted by Rowley on 2004-02-09 01:25:05 Post Subject: More about coffee addictions
canada.com has an interesting article about coffee addictions that even gets into specifics, declaring that after 3 days of 300mg of caffeine per day will have someone addicted.
at the end of the article is also a nice chart of caffeine content for some typical drinks you may find here and there.
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View entire thread: bolder always better?
Posted by espressogirl on 2008-10-20 03:02:49 Post Subject: Re: bolder always better?
It depends on what you really want. Aside from caffeine content, you may also want to factor-in other elements into the equation, such as your actual coffee consumption, and the flavor you really enjoy drinking.
In my case, amount of caffeine does not matter much since the range of cups I take often just range from 2-3 per day. But if you are a heavy drinker, perhaps caffeine content does really matter to you. Also, I'd go for flavor over caffeine content. There are even times I'd drink decaf if I have no choice, as long as it tastes good!
Happy drinking!
...does this mean I am making a good choice on sticking with mild?
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Posted by espressogirl on 2008-10-20 03:02:49 Post Subject: Re: bolder always better?
It depends on what you really want. Aside from caffeine content, you may also want to factor-in other elements into the equation, such as your actual coffee consumption, and the flavor you really enjoy drinking.
In my case, amount of caffeine does not matter much since the range of cups I take often just range from 2-3 per day. But if you are a heavy drinker, perhaps caffeine content does really matter to you. Also, I'd go for flavor over caffeine content. There are even times I'd drink decaf if I have no choice, as long as it tastes good!
Happy drinking!
...does this mean I am making a good choice on sticking with mild?
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View entire thread: Possible coffee sensitivity...
Posted by spicypumpkin on 2008-08-04 01:00:35 Post Subject: Possible coffee sensitivity...
Years ago, as a young teenager, I was able to drink coffee on a daily basis with no ill effects. Just a couple of years ago, however, I developed what I thought was a caffeine sensitivity. I stopped drinking coffee because I would get nervous, jittery, and my heart would race. I always found it odd because I would never get this way from drinking tea or other caffeinated beverages. I even had an energy drink once with no bad side effects.
Once I got jittery from decaf that I ordered at Starbucks, but I assumed they just got my order wrong and gave me regular instead. I guess all these years I just assumed there was something different about the caffeine in coffee that made me feel so funny or that coffee just had a higher caffeine content than everything else I drank.
I did some research and apparently you can have a sensitivity to the coffee itself, not the caffeine. Does anyone here know about this? I couldn''t find too much info on it.
Are there any varieties of coffee that are better for people with a sensitivity? I definitely enjoy the taste of coffee, and I''d like to know if there''s any way to enjoy it without feeling so crummy.
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Posted by spicypumpkin on 2008-08-04 01:00:35 Post Subject: Possible coffee sensitivity...
Years ago, as a young teenager, I was able to drink coffee on a daily basis with no ill effects. Just a couple of years ago, however, I developed what I thought was a caffeine sensitivity. I stopped drinking coffee because I would get nervous, jittery, and my heart would race. I always found it odd because I would never get this way from drinking tea or other caffeinated beverages. I even had an energy drink once with no bad side effects.
Once I got jittery from decaf that I ordered at Starbucks, but I assumed they just got my order wrong and gave me regular instead. I guess all these years I just assumed there was something different about the caffeine in coffee that made me feel so funny or that coffee just had a higher caffeine content than everything else I drank.
I did some research and apparently you can have a sensitivity to the coffee itself, not the caffeine. Does anyone here know about this? I couldn''t find too much info on it.
Are there any varieties of coffee that are better for people with a sensitivity? I definitely enjoy the taste of coffee, and I''d like to know if there''s any way to enjoy it without feeling so crummy.
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View entire thread: Caffeine content of chocolate covered espresso beans?
Posted by shorwede on 2006-06-28 21:36:34 Post Subject: Caffeine content of chocolate covered espresso beans?
Does anyone know the caffeine content of chocolate covered espresso beans?
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Posted by shorwede on 2006-06-28 21:36:34 Post Subject: Caffeine content of chocolate covered espresso beans?
Does anyone know the caffeine content of chocolate covered espresso beans?
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View entire thread: Cold water for Instant Coffee?
Posted by ajasont on 2007-12-14 02:28:54 Post Subject: Cold water for Instant Coffee?
Is there a difference in caffeine content if I use cold water/liquid for my instant coffee rather than hot water? I actually want to mix my instant coffee grains with cold soy milk and avoid the hassle of boiling water.
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Posted by ajasont on 2007-12-14 02:28:54 Post Subject: Cold water for Instant Coffee?
Is there a difference in caffeine content if I use cold water/liquid for my instant coffee rather than hot water? I actually want to mix my instant coffee grains with cold soy milk and avoid the hassle of boiling water.
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View entire thread: What beans have the highest caffeine content
Posted by dragon49 on 2007-06-12 20:40:17 Post Subject: What beans have the highest caffeine content
I have a normal drip coffee maker. What beans have the highest caffeine content?
Thanks
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Posted by dragon49 on 2007-06-12 20:40:17 Post Subject: What beans have the highest caffeine content
I have a normal drip coffee maker. What beans have the highest caffeine content?
Thanks
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View entire thread: Cold water for Instant Coffee?
Posted by davidsbiscotti on 2007-12-18 13:14:38 Post Subject:
From what I've heard, cold brewing coffee results in higher caffeine levels.
Instant coffee though, is coffee that's already been brewed and the water removed.
I would assume that if you reconstitute instant coffee by adding it to a cold liquid, water or soy milk for example, you are not altering the caffeine content.
If you boil instant coffee down, you lose a lot more water than caffeine, leaving it a more concentrated caffeine laden beverage by default.
If by "hassle" you mean time consuming, try a one cup brewer. It's easier, quicker and safer than stove top. You can add your instant coffee to the hot water.
As for me, I've moved on from instant coffees........... and I'm absolutely lovin' it.
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Posted by davidsbiscotti on 2007-12-18 13:14:38 Post Subject:
From what I've heard, cold brewing coffee results in higher caffeine levels.
Instant coffee though, is coffee that's already been brewed and the water removed.
I would assume that if you reconstitute instant coffee by adding it to a cold liquid, water or soy milk for example, you are not altering the caffeine content.
If you boil instant coffee down, you lose a lot more water than caffeine, leaving it a more concentrated caffeine laden beverage by default.
If by "hassle" you mean time consuming, try a one cup brewer. It's easier, quicker and safer than stove top. You can add your instant coffee to the hot water.
As for me, I've moved on from instant coffees........... and I'm absolutely lovin' it.
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View entire thread: French Press Coffee = Increase in Cholesterol
Posted by caffe biscotto on 2008-09-18 05:23:02 Post Subject:
I knew there was something to coffee oils, I just couldn't put my finger on it. I get most of my coffee from drip brewers, both at home and at work. I drink so much coffee that I'd be pressing all day long, morning to night. So, I just use a french press occasionally for myself.
Here is an excerpt taken from www.pharmacy.auburn.edu
Beans for thought…
The debate over whether or not coffee is good or bad for your health has been going on for years.
While many attribute the possible negative effects on coffee to its caffeine content, studies have
been published that link coffee consumption to increased LDL-cholesterol. It has been found
substances in unfiltered coffee (such as French-press coffee, Turkish coffee, or Scandinavian
boiled coffee, or coffee prepared in a percolator), specifically two diterpenes, cafestol and
kahweol, can cause an increase in LDL-cholesterol levels when consumed over long periods of time.1,2,3,4
The mechanism of how these two compounds increase LDL cholesterol is unknown; one theory is that
cafestol may suppress bile acid synthesis, causing an increased amount of regulatory cholesterol, which
results in a decreased expression of hepatic LDL receptors, increasing levels of LDL-cholesterol.1
Studies show that filtered coffee (what most Americans consume) diminishes the risk of increased LDL cholesterol
caused by cafestol and kahweol because they are trapped by the paper filter.5 Studies are
ongoing to examine the effects of coffee – filtered and unfiltered – on cholesterol levels.
Now, in my opinion (this is me now, caffe biscotto), you can balance out this extra cholesterol intake by:
1.) Eating less red meat. Replace with poultry and fish (yummy salmon).
2.) Grilling your foods instead of frying in oils that are high in saturated fats.
3.) Cutting back on dairy, mainly whole milks.
4.) Adding more fiber to your diet. Whole grains and cereals such as oats, corn and whole grain rice have been shown to reduce cholesterol levels.
5.) Exercising (obviously).
6.) Red Red Wine. It's okay to drink red wine once in awhile, it can lower cholesterol. In some countries, tradition is a glass or so per day at or after dinner.
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Posted by caffe biscotto on 2008-09-18 05:23:02 Post Subject:
I knew there was something to coffee oils, I just couldn't put my finger on it. I get most of my coffee from drip brewers, both at home and at work. I drink so much coffee that I'd be pressing all day long, morning to night. So, I just use a french press occasionally for myself.
Here is an excerpt taken from www.pharmacy.auburn.edu
Beans for thought…
The debate over whether or not coffee is good or bad for your health has been going on for years.
While many attribute the possible negative effects on coffee to its caffeine content, studies have
been published that link coffee consumption to increased LDL-cholesterol. It has been found
substances in unfiltered coffee (such as French-press coffee, Turkish coffee, or Scandinavian
boiled coffee, or coffee prepared in a percolator), specifically two diterpenes, cafestol and
kahweol, can cause an increase in LDL-cholesterol levels when consumed over long periods of time.1,2,3,4
The mechanism of how these two compounds increase LDL cholesterol is unknown; one theory is that
cafestol may suppress bile acid synthesis, causing an increased amount of regulatory cholesterol, which
results in a decreased expression of hepatic LDL receptors, increasing levels of LDL-cholesterol.1
Studies show that filtered coffee (what most Americans consume) diminishes the risk of increased LDL cholesterol
caused by cafestol and kahweol because they are trapped by the paper filter.5 Studies are
ongoing to examine the effects of coffee – filtered and unfiltered – on cholesterol levels.
Now, in my opinion (this is me now, caffe biscotto), you can balance out this extra cholesterol intake by:
1.) Eating less red meat. Replace with poultry and fish (yummy salmon).
2.) Grilling your foods instead of frying in oils that are high in saturated fats.
3.) Cutting back on dairy, mainly whole milks.
4.) Adding more fiber to your diet. Whole grains and cereals such as oats, corn and whole grain rice have been shown to reduce cholesterol levels.
5.) Exercising (obviously).
6.) Red Red Wine. It's okay to drink red wine once in awhile, it can lower cholesterol. In some countries, tradition is a glass or so per day at or after dinner.
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View entire thread: coffee and health
Posted by u_lee06 on 2008-09-08 09:12:57 Post Subject: coffee and health
Coffee and Health
7 Tip''s Healthy Drank Coffee
If you the lover of coffee, better apart from enjoying his comfort drank coffee, And You too knew information about 7 Tip''s Healthy Drank Coffee. There was no loss for you by knowing 7 tip''s healthy drank coffee along with this, because apart from you could enjoy coffee And You Too could avoid the affected risk his negative.
1. Dose
Did not yet have the measurement that was certain for the dose of coffee that might be consumed by the person. However many researches said that drinking 300 mg caffeine (around 1 to 3 cangkir coffee a day) did not give the effect negative to many healthy people.
2. The Danger Signal
The signal of the coffee danger so as we knew when must stop drinking coffee. The danger signal in part: restless, the heart pounded, the disturbance of sleep and the disturbance mood (mis: fast angry). A coffee drinker who stopped the habit drank his coffee could experience “caffeine withdrawal” that was marked by the throbing headache, but this sign will be lost after 24-48 hours or got caffeine the new dose.
3. Hear The Body Response
Every one having the limitation personally concerning consumption caffeine. Most people could consume 2 cangkir coffee a day without the problem. However there are those that experienced the effect of his negative with the amount of consumption of same coffee. There were those who said after drinking a cup of coffee to be able to not sleep as long as the night, conversely there are those that fell asleep twisted after drinking coffee. Therefore, the best method was to listen to the body response personally!
4. Recognise Caffeine Content
Event knew the dose and the body response, there is good him we knew the content caffeine in products that often we consumption. So that lest the dose of coffee that it was recommended has been reached, but we were still consuming other products that contained caffeine so as to feel the effect to be bad of coffee. Several other products that must be paid attention to by the content caffeine like for example: softdrink, coffee peppermints, tea, chocolate, medicine had a headache. The processing method (roasting and brewing) also was influential towards the content caffeine in coffee. For example, a research showed, secangkir coffee in Starbucks contained in general 259 mg caffeine compared with coffee with the kind and the measurement cangkir that was same in Dunkin Donuts that only contained 149 mg caffeine.
From the other research, coffee decaf (coffee without caffeine) was good for them who experienced obesity because of could increase HDL (cholesterol “baik”) around 50%. Whereas to them who did not experience obesity precisely could unload this HDL cholesterol that could increase the risk of the heart disease.
5. Coffee Mix
Five milligram calcium was lost to every time 6 ounce coffee that was consumed. However lost this calcium could be overcome by adding 2 milk spoons or made espresso latte. Whereas the coffee mixture with alcohol was not better especially to the person with the disturbance of the heart and the coffee mixture with cream also better be avoided to reduce calorie that was abundant. Caffeine also interacted with several medicine kinds. For that was consuming medicine, better konsultasikan to the doctor. Many that believed the best friend of coffee was cigarettes. Eits, don''t be wrong. A true coffee drinker did not smoke! Cigarettes could reduce his comfort drank coffee
6. The group of UnCoffee
The group along with was suggested to avoid coffee: the woman was pregnant, children, parents, the person with the heart disease and blood vessels (mis: hypertension). So, if already including this group, forgot coffee!
7. Check Up
Do it the inspection was periodic towards the health, in this case was the measurement of blood pressure. It was increasingly early that hypertension was known, will be increasingly was good for next time
So it''s “7 Tips Health Drank Coffee”. When the complaint continued, contacted the doctor!
(Source http://www.dcafecoffee.blogspot.com/ for this article http://www.andaka.com/)
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Posted by u_lee06 on 2008-09-08 09:12:57 Post Subject: coffee and health
Coffee and Health
7 Tip''s Healthy Drank CoffeeIf you the lover of coffee, better apart from enjoying his comfort drank coffee, And You too knew information about 7 Tip''s Healthy Drank Coffee. There was no loss for you by knowing 7 tip''s healthy drank coffee along with this, because apart from you could enjoy coffee And You Too could avoid the affected risk his negative.
1. Dose
Did not yet have the measurement that was certain for the dose of coffee that might be consumed by the person. However many researches said that drinking 300 mg caffeine (around 1 to 3 cangkir coffee a day) did not give the effect negative to many healthy people.
2. The Danger Signal
The signal of the coffee danger so as we knew when must stop drinking coffee. The danger signal in part: restless, the heart pounded, the disturbance of sleep and the disturbance mood (mis: fast angry). A coffee drinker who stopped the habit drank his coffee could experience “caffeine withdrawal” that was marked by the throbing headache, but this sign will be lost after 24-48 hours or got caffeine the new dose.
3. Hear The Body Response
Every one having the limitation personally concerning consumption caffeine. Most people could consume 2 cangkir coffee a day without the problem. However there are those that experienced the effect of his negative with the amount of consumption of same coffee. There were those who said after drinking a cup of coffee to be able to not sleep as long as the night, conversely there are those that fell asleep twisted after drinking coffee. Therefore, the best method was to listen to the body response personally!
4. Recognise Caffeine Content
Event knew the dose and the body response, there is good him we knew the content caffeine in products that often we consumption. So that lest the dose of coffee that it was recommended has been reached, but we were still consuming other products that contained caffeine so as to feel the effect to be bad of coffee. Several other products that must be paid attention to by the content caffeine like for example: softdrink, coffee peppermints, tea, chocolate, medicine had a headache. The processing method (roasting and brewing) also was influential towards the content caffeine in coffee. For example, a research showed, secangkir coffee in Starbucks contained in general 259 mg caffeine compared with coffee with the kind and the measurement cangkir that was same in Dunkin Donuts that only contained 149 mg caffeine.
From the other research, coffee decaf (coffee without caffeine) was good for them who experienced obesity because of could increase HDL (cholesterol “baik”) around 50%. Whereas to them who did not experience obesity precisely could unload this HDL cholesterol that could increase the risk of the heart disease.
5. Coffee Mix
Five milligram calcium was lost to every time 6 ounce coffee that was consumed. However lost this calcium could be overcome by adding 2 milk spoons or made espresso latte. Whereas the coffee mixture with alcohol was not better especially to the person with the disturbance of the heart and the coffee mixture with cream also better be avoided to reduce calorie that was abundant. Caffeine also interacted with several medicine kinds. For that was consuming medicine, better konsultasikan to the doctor. Many that believed the best friend of coffee was cigarettes. Eits, don''t be wrong. A true coffee drinker did not smoke! Cigarettes could reduce his comfort drank coffee
6. The group of UnCoffee
The group along with was suggested to avoid coffee: the woman was pregnant, children, parents, the person with the heart disease and blood vessels (mis: hypertension). So, if already including this group, forgot coffee!
7. Check Up
Do it the inspection was periodic towards the health, in this case was the measurement of blood pressure. It was increasingly early that hypertension was known, will be increasingly was good for next time
So it''s “7 Tips Health Drank Coffee”. When the complaint continued, contacted the doctor!
(Source http://www.dcafecoffee.blogspot.com/ for this article http://www.andaka.com/)
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View entire thread: Interesting Coffee Facts/Trivia???
Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
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Posted by 3ternal on 2008-03-18 22:16:57 Post Subject:
Legend has it that a goat herder saw his goats tripping out after eating a berry, he tried it and felt a rush and that's how it all started.
I actually heard 24 straight shots of esspresso is lethal limit in one sitting, I've gotten at least 1/2 way there more than once
There are 3 processing methods for coffee beans; dry, semi-washed, and washed.
Arabica coffee beans have only 1/2 the caffeine content compared to Robusta.
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View entire thread: Caffeine content of chocolate covered espresso beans?
Posted by shorwede on 2006-06-28 21:32:54 Post Subject: Caffeine content of chocolate covered espresso beans?
Does anyone know the caffeine content of chocolate covered espresso beans?
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Posted by shorwede on 2006-06-28 21:32:54 Post Subject: Caffeine content of chocolate covered espresso beans?
Does anyone know the caffeine content of chocolate covered espresso beans?
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View entire thread: ALERT! Espresso nEWb here, espresso beans or plain?
Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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View entire thread: starbucks
Posted by carl915 on 2008-01-24 12:56:52 Post Subject:
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
Yeah, it's like they're making crack!
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Posted by carl915 on 2008-01-24 12:56:52 Post Subject:
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
Yeah, it's like they're making crack!
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View entire thread: starbucks
Posted by desertjedi on 2007-11-16 10:28:42 Post Subject:
You will never be able to replicate the taste of Starbucks coffee at home. They take special steps to make their coffee overly strong.
If you take their coffee, or any \"good''\" coffee and brew it correctly in a French press, the result will be how the coffee should actually taste. Actually, you will experience flavors in the coffee that you will never notice when you get a cup at Starbucks.
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
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Posted by desertjedi on 2007-11-16 10:28:42 Post Subject:
You will never be able to replicate the taste of Starbucks coffee at home. They take special steps to make their coffee overly strong.
If you take their coffee, or any \"good''\" coffee and brew it correctly in a French press, the result will be how the coffee should actually taste. Actually, you will experience flavors in the coffee that you will never notice when you get a cup at Starbucks.
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
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View entire thread: starbucks
Posted by chef bradley on 2008-01-24 20:12:10 Post Subject:
You will never be able to replicate the taste of Starbucks coffee at home. They take special steps to make their coffee overly strong.
If you take their coffee, or any "good''" coffee and brew it correctly in a French press, the result will be how the coffee should actually taste. Actually, you will experience flavors in the coffee that you will never notice when you get a cup at Starbucks.
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
I agree with brewing in a french press. Its, by far, the best way to achieve the flavor profile you are looking for.
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Posted by chef bradley on 2008-01-24 20:12:10 Post Subject:
You will never be able to replicate the taste of Starbucks coffee at home. They take special steps to make their coffee overly strong.
If you take their coffee, or any "good''" coffee and brew it correctly in a French press, the result will be how the coffee should actually taste. Actually, you will experience flavors in the coffee that you will never notice when you get a cup at Starbucks.
I''ve spoken to ex-Starbucks employees and their technique is to give you the strongest coffee possible with the highest caffeine content possible. IMHO, that''s not what we should be striving for in brewing coffee.
I agree with brewing in a french press. Its, by far, the best way to achieve the flavor profile you are looking for.
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View entire thread: New to fresh ground - I'm confused
Posted by cawi on 2006-07-17 17:10:15 Post Subject: Grounds
Are you use to drinking ground Robusta beans?
Note the difference in caffeine content between Arabica and Robusta beans. Also note the difference in origins between the two coffees, and the roast profile. Your answer probably lies in this info.
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Posted by cawi on 2006-07-17 17:10:15 Post Subject: Grounds
Are you use to drinking ground Robusta beans?
Note the difference in caffeine content between Arabica and Robusta beans. Also note the difference in origins between the two coffees, and the roast profile. Your answer probably lies in this info.
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View entire thread: 43 years old and never had coffee
Posted by PinkRose on 2008-07-22 09:13:05 Post Subject:
Hello John,
I'm sure there are lots of other people your age who haven't explored the world of coffee. Many people either had a bad coffee experience when they were young or they just never learned to enjoy the taste of coffee as they progressed throughout the years.
I agree with Alun. You may want to look into other ways to increase your energy level before you start trying to use coffee for an energy kick. Some of the best ways to increase your energy levels are to get some exercise, eat small meals throughout the day to maintain a steady blood sugar level, and get out of the house and do something that's fun!
Have you ever consumed anything that has caffeine in it, such as hot tea or perhaps sodas like Coke or Pepsi? Do you enjoy the taste of coffee ice cream or perhaps pastries that have coffee in them?
Although I don't recommend it....if you're just looking to use coffee for the caffeine kick and the energy rush, you can always buy an over- the -counter preparation that contains caffeine. Most vitamin and health food stores sell them. They are designed to give a quicker pickup effect much like drinking a cup of coffee. Of course, this is due to the caffeine content. However, these types of preparations may make you feel jittery and give you an upset stomach.....which would make you feel worse. The caffeinated drinks like Red Bull, etc. do the same thing in addition to being loaded with sugar.
On the other hand, if you think you're ready to explore the world of coffee, why not start by visiting a local coffee shop where the coffee will be fresh and brewed correctly. Plus, it may be good for you to get out of the house once in a while. You'll probably need to acquire a taste for coffee, and it will be a gradual process. If you start off by sampling the good stuff, you'll enjoy the taste much more than you did when you were 17 and you had the unfortunate experience drinking Yuban coffee. Yuck!
Rose
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Posted by PinkRose on 2008-07-22 09:13:05 Post Subject:
Hello John,
I'm sure there are lots of other people your age who haven't explored the world of coffee. Many people either had a bad coffee experience when they were young or they just never learned to enjoy the taste of coffee as they progressed throughout the years.
I agree with Alun. You may want to look into other ways to increase your energy level before you start trying to use coffee for an energy kick. Some of the best ways to increase your energy levels are to get some exercise, eat small meals throughout the day to maintain a steady blood sugar level, and get out of the house and do something that's fun!
Have you ever consumed anything that has caffeine in it, such as hot tea or perhaps sodas like Coke or Pepsi? Do you enjoy the taste of coffee ice cream or perhaps pastries that have coffee in them?
Although I don't recommend it....if you're just looking to use coffee for the caffeine kick and the energy rush, you can always buy an over- the -counter preparation that contains caffeine. Most vitamin and health food stores sell them. They are designed to give a quicker pickup effect much like drinking a cup of coffee. Of course, this is due to the caffeine content. However, these types of preparations may make you feel jittery and give you an upset stomach.....which would make you feel worse. The caffeinated drinks like Red Bull, etc. do the same thing in addition to being loaded with sugar.
On the other hand, if you think you're ready to explore the world of coffee, why not start by visiting a local coffee shop where the coffee will be fresh and brewed correctly. Plus, it may be good for you to get out of the house once in a while. You'll probably need to acquire a taste for coffee, and it will be a gradual process. If you start off by sampling the good stuff, you'll enjoy the taste much more than you did when you were 17 and you had the unfortunate experience drinking Yuban coffee. Yuck!
Rose
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View entire thread: Caffeine content of Espresso vs Regular Coffee
Posted by FXAdam on 2006-07-05 23:38:42 Post Subject: Caffeine content of Espresso vs Regular Coffee
Not sure where else to put this question so in here it goes.
I was told the other day that espresso actually has a lower caffeine content than drip brewed coffee.
The claim is that because the espresso machine brews quicker than the drip machine, and the water spends less time in contact with the grounds, there is less time to draw caffeine out of the beans, and therefore espresso has less caffeine.
It sounds as plausible as lots of other things I have heard, but I don't know if that is how it is or not.
Does anyone have any thoughts?
Thanks a lot.
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Posted by FXAdam on 2006-07-05 23:38:42 Post Subject: Caffeine content of Espresso vs Regular Coffee
Not sure where else to put this question so in here it goes.
I was told the other day that espresso actually has a lower caffeine content than drip brewed coffee.
The claim is that because the espresso machine brews quicker than the drip machine, and the water spends less time in contact with the grounds, there is less time to draw caffeine out of the beans, and therefore espresso has less caffeine.
It sounds as plausible as lots of other things I have heard, but I don't know if that is how it is or not.
Does anyone have any thoughts?
Thanks a lot.
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View entire thread: Caffeine content of roasted beans.
Posted by djveed on 2008-08-05 09:42:35 Post Subject: different brews
Does anyone know the difference in caffeine content from:
1 cup drip coffee
1 cup French Press coffee (14g of grinds)
1 espresso
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Posted by djveed on 2008-08-05 09:42:35 Post Subject: different brews
Does anyone know the difference in caffeine content from:
1 cup drip coffee
1 cup French Press coffee (14g of grinds)
1 espresso
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View entire thread: Caffeine content of roasted beans.
Posted by JohnB on 2008-08-06 09:10:42 Post Subject: Re: different brews
Does anyone know the difference in caffeine content from:
1 cup drip coffee
1 cup French Press coffee (14g of grinds)
1 espresso
Google comes up with:
6oz Drip - 90-175
Espresso - 1.5-2oz 100
Brewed?? - 80-135
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Posted by JohnB on 2008-08-06 09:10:42 Post Subject: Re: different brews
Does anyone know the difference in caffeine content from:
1 cup drip coffee
1 cup French Press coffee (14g of grinds)
1 espresso
Google comes up with:
6oz Drip - 90-175
Espresso - 1.5-2oz 100
Brewed?? - 80-135
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View entire thread: 7-11's new coffee style
Posted by tintinet on 2003-11-26 14:50:55 Post Subject: MD Caffeine
Never mind- found it! Diet and regular have the same caffeine content:
Diet Mountain Dew (8 fl. oz)
Contains: Carbonated water, concentrated orange juice, citric acid, aspartame, potassium benzoate (preserves freshness), citrus pectin, potassium citrate, caffeine, gum arabic, natural flavors, brominated vegetable oil, yellow 5 and erythorbic acid (preserves freshness).
Calories 0
Total Fats (g) 0
Sodium (mg) 25
Potassium (mg) 45
Total Carbohydrates (g) 0
Sugars (g) 0
Protein (g) 0
Caffeine (mg) 37
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Posted by tintinet on 2003-11-26 14:50:55 Post Subject: MD Caffeine
Never mind- found it! Diet and regular have the same caffeine content:
Diet Mountain Dew (8 fl. oz)
Contains: Carbonated water, concentrated orange juice, citric acid, aspartame, potassium benzoate (preserves freshness), citrus pectin, potassium citrate, caffeine, gum arabic, natural flavors, brominated vegetable oil, yellow 5 and erythorbic acid (preserves freshness).
Calories 0
Total Fats (g) 0
Sodium (mg) 25
Potassium (mg) 45
Total Carbohydrates (g) 0
Sugars (g) 0
Protein (g) 0
Caffeine (mg) 37
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View entire thread: strongest drink at starbucks???!!?
Posted by desertjedi on 2007-11-16 10:03:04 Post Subject:
Not sure if you mean strongest in flavor intensity or caffeine.
The lighter the roast, the higher the caffeine content. Longer roasting takes more caffeine out of the bean.
Flavor intensity is subjective. Give a straight double-shot (doppio) a try if you want something quite intense.
I can''t stand the taste of Starbucks coffee that you get at Starbucks as it tastes terribly burnt.
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Posted by desertjedi on 2007-11-16 10:03:04 Post Subject:
Not sure if you mean strongest in flavor intensity or caffeine.
The lighter the roast, the higher the caffeine content. Longer roasting takes more caffeine out of the bean.
Flavor intensity is subjective. Give a straight double-shot (doppio) a try if you want something quite intense.
I can''t stand the taste of Starbucks coffee that you get at Starbucks as it tastes terribly burnt.
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View entire thread: Soy Coffee
Posted by notmuffy on 2003-12-14 01:36:31 Post Subject:
"Tastes like coffee but without the caffeine"........
Um, isn't that what decaf is for?
I guess there is still a miniscule trace of caffeine in decaf. I don't know of anyone that can't drink decaf coffee because of the caffeine content.
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Posted by notmuffy on 2003-12-14 01:36:31 Post Subject:
"Tastes like coffee but without the caffeine"........
Um, isn't that what decaf is for?
I guess there is still a miniscule trace of caffeine in decaf. I don't know of anyone that can't drink decaf coffee because of the caffeine content.
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View entire thread: strongest drink at starbucks???!!?
Posted by garyscottadamson on 2007-06-13 12:27:16 Post Subject:
It seems nobody will dignify your question with an answer, but I will!
Your question isn't realy valid!
The coffe would have to be in it's purest(drinkable) form, which could either be drip or espresso! (there are others, but I think Starbucks only do those two) Then, it'd be down to the strongest bean, but that is down to opinion, are you talking roast intensity or caffeine amount?
An espresso would taste stronger than a drip coffe, however the flavour would simply be more concentrated and going against popular ideas the caffeine content would be less!
Your question is very ambigious and it comes down to the bean, rather than the drink.
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Posted by garyscottadamson on 2007-06-13 12:27:16 Post Subject:
It seems nobody will dignify your question with an answer, but I will!
Your question isn't realy valid!
The coffe would have to be in it's purest(drinkable) form, which could either be drip or espresso! (there are others, but I think Starbucks only do those two) Then, it'd be down to the strongest bean, but that is down to opinion, are you talking roast intensity or caffeine amount?
An espresso would taste stronger than a drip coffe, however the flavour would simply be more concentrated and going against popular ideas the caffeine content would be less!
Your question is very ambigious and it comes down to the bean, rather than the drink.
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View entire thread: Origin of the word "Espresso"
Posted by 3ternal on 2008-03-18 22:33:49 Post Subject:
Espresso is rarely a rushed drink in terms of how fast people will drink it. In Italy and France, people will usually sit down and enjoy it. In my home country of ukraine it's usually paired with a glass of water so you can chase it down and enjoy it longer.
Funny that my people use chasers for coffee, but not vodka lol.
The Espresso Roast and French Roast bring more oils (and flavor) out in the beans. The roasting process, in turn, impacts the caffine content.
What sort of foolishness is this?
\"Burnt\" is not \"more flavor\"
Relax buddy
The darker you roast beans, the more caffeine is eliminated from the bean. Lighter roasted latin coffees will have a slightly higher caffeine content then your usual extra bold italian/french roasts. The oil being brought out just means it's been roasted for long enough to expel oils that were inside of it in the first place, nothing to do with a higher caffeine content.
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Posted by 3ternal on 2008-03-18 22:33:49 Post Subject:
Espresso is rarely a rushed drink in terms of how fast people will drink it. In Italy and France, people will usually sit down and enjoy it. In my home country of ukraine it's usually paired with a glass of water so you can chase it down and enjoy it longer.
Funny that my people use chasers for coffee, but not vodka lol.
The Espresso Roast and French Roast bring more oils (and flavor) out in the beans. The roasting process, in turn, impacts the caffine content.
What sort of foolishness is this?
\"Burnt\" is not \"more flavor\"
Relax buddy
The darker you roast beans, the more caffeine is eliminated from the bean. Lighter roasted latin coffees will have a slightly higher caffeine content then your usual extra bold italian/french roasts. The oil being brought out just means it's been roasted for long enough to expel oils that were inside of it in the first place, nothing to do with a higher caffeine content.
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by NW JAVA on 2006-10-05 22:14:09 Post Subject: really
Hmm, maybe ask Mr Steve Diedrich, about caffene stability in heat....So far as I know heat esp the low heat coffee is roasted at doesn't affect caffine content. I asked this very question during a roasing class.
see:
Pasted from:http://www.roastmagazine.com/backissues/janfeb2005/caffeinecontrol.html
................................................................................................................................
Roast Level
Beyond selection of the green beans, the roaster is commonly thought to control one more variable in the final caffeine content of the beans: the roast level. Popular lore has always been that the darker the roast level, the lower the caffeine content. This is not really the case, as caffeine changes very little during the roasting process. Caffeine has a very stable crystalline structure with a boiling point above 600 degrees Fahrenheit, far above roasting temperatures, which rarely exceed 470 degrees Fahrenheit. This means there is very little change to the caffeine during the roasting process. The minimal amount of caffeine lost during roasting is attributable to sublimation, which is the transition of a substance directly from its solid state to its gaseous state, as commonly occurs with dry ice. Caffeine undergoes this transition at around 350 degrees Fahrenheit. Since coffee is roasted at temperatures above 350 degrees, a minimal amount of the caffeine is lost this way during the roasting process.
Although minimal caffeine is driven off or destroyed in the roasting process, the bean undergoes major changes during roasting. This can confuse the situation because the caffeine content per weight and per volume changes—not because the caffeine changes, but because the size and the weight of the bean changes. Ironically, because the bean loses weight (mostly water) during roasting, the caffeine content by weight increases, but because the bean increases in size during the roasting, the caffeine content by volume decreases.
It is fortunate that there are no requirements to label caffeine content on packages of roasted beans. So many variables contribute to the caffeine content of a single origin at a defined roast level that it is nearly impossible to predict the content without decaffeinating the bean and measuring the amount extracted. Now take differing cultivars from multiple farms and multiple countries, throw in a little robusta for an espresso blend, and you might need to put on another pot of coffee and call an organic chemist.
SPECIAL THANKS to Ted Lingle and Joseph Rivera of the Specialty Coffee Association of America for their contributions to this article and to Gene Spiller, author of Caffeine.
JIM FADDEN is a mechanical engineer and frequent contributor to Roast Magazine.
He can be reached at jim@roastmagazine.com.
....................................................................................................
So, before making any statment do due research....
MY$.02
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Posted by NW JAVA on 2006-10-05 22:14:09 Post Subject: really
Hmm, maybe ask Mr Steve Diedrich, about caffene stability in heat....So far as I know heat esp the low heat coffee is roasted at doesn't affect caffine content. I asked this very question during a roasing class.
see:
Pasted from:http://www.roastmagazine.com/backissues/janfeb2005/caffeinecontrol.html
................................................................................................................................
Roast Level
Beyond selection of the green beans, the roaster is commonly thought to control one more variable in the final caffeine content of the beans: the roast level. Popular lore has always been that the darker the roast level, the lower the caffeine content. This is not really the case, as caffeine changes very little during the roasting process. Caffeine has a very stable crystalline structure with a boiling point above 600 degrees Fahrenheit, far above roasting temperatures, which rarely exceed 470 degrees Fahrenheit. This means there is very little change to the caffeine during the roasting process. The minimal amount of caffeine lost during roasting is attributable to sublimation, which is the transition of a substance directly from its solid state to its gaseous state, as commonly occurs with dry ice. Caffeine undergoes this transition at around 350 degrees Fahrenheit. Since coffee is roasted at temperatures above 350 degrees, a minimal amount of the caffeine is lost this way during the roasting process.
Although minimal caffeine is driven off or destroyed in the roasting process, the bean undergoes major changes during roasting. This can confuse the situation because the caffeine content per weight and per volume changes—not because the caffeine changes, but because the size and the weight of the bean changes. Ironically, because the bean loses weight (mostly water) during roasting, the caffeine content by weight increases, but because the bean increases in size during the roasting, the caffeine content by volume decreases.
It is fortunate that there are no requirements to label caffeine content on packages of roasted beans. So many variables contribute to the caffeine content of a single origin at a defined roast level that it is nearly impossible to predict the content without decaffeinating the bean and measuring the amount extracted. Now take differing cultivars from multiple farms and multiple countries, throw in a little robusta for an espresso blend, and you might need to put on another pot of coffee and call an organic chemist.
SPECIAL THANKS to Ted Lingle and Joseph Rivera of the Specialty Coffee Association of America for their contributions to this article and to Gene Spiller, author of Caffeine.
JIM FADDEN is a mechanical engineer and frequent contributor to Roast Magazine.
He can be reached at jim@roastmagazine.com.
....................................................................................................
So, before making any statment do due research....
MY$.02
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View entire thread: What''s the secret to good coffee?
Posted by djveed on 2008-08-04 13:46:58 Post Subject: Just had the greatest FP coffee ever...
14 grams for 8 ounces of almost boiling water is about right. Grind should be coarse enough to be filtered out by the screen. If I may add, add some hot water to the glass to heat it first. Dump the hot water, add coffee grind, pure 8 ounces of hot water into the glass. Wait 15 seconds so the coffee bloomed. Stir it 2 times, plunge the screen down a bit so the coffee grind is completely submerged. After 3 or 4 minutes, plunge it down.
An alternative to french press is individual drip like Melitta and Chemex. I prefer the Chemex.
This is precisely what I did! What a great post-lunch coffee! The first 3/4 of this perfectly brewed FP coffee tasted thick and delicious. It put drip coffee to shame! I used about 16g for 8 ounces at medium grind setting and let it steep for four minutes, stirring once immediately after pouring and then plunging in and out once at about 3 minutes. It tasted like espresso, full of flavor! The last 1/4 or so of the cup got a bit bitter - I'm assuming this is simply because some grinds may have gotten into it - no problem.
Is the caffeine content in a FP coffee made with 15g coffee to 8 oz water MORE or LESS than a standard single espresso?
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Posted by djveed on 2008-08-04 13:46:58 Post Subject: Just had the greatest FP coffee ever...
14 grams for 8 ounces of almost boiling water is about right. Grind should be coarse enough to be filtered out by the screen. If I may add, add some hot water to the glass to heat it first. Dump the hot water, add coffee grind, pure 8 ounces of hot water into the glass. Wait 15 seconds so the coffee bloomed. Stir it 2 times, plunge the screen down a bit so the coffee grind is completely submerged. After 3 or 4 minutes, plunge it down.
An alternative to french press is individual drip like Melitta and Chemex. I prefer the Chemex.
This is precisely what I did! What a great post-lunch coffee! The first 3/4 of this perfectly brewed FP coffee tasted thick and delicious. It put drip coffee to shame! I used about 16g for 8 ounces at medium grind setting and let it steep for four minutes, stirring once immediately after pouring and then plunging in and out once at about 3 minutes. It tasted like espresso, full of flavor! The last 1/4 or so of the cup got a bit bitter - I'm assuming this is simply because some grinds may have gotten into it - no problem.
Is the caffeine content in a FP coffee made with 15g coffee to 8 oz water MORE or LESS than a standard single espresso?
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View entire thread: Looking for Seattle Roaster
Posted by javahill on 2006-02-19 20:30:42 Post Subject:
Seattle making better coffee is not a misconception. If you read Michael Porter's book the competitive advantage of nations, you'll understand that the intensity of an industry in a small geographic area produces more competition that raises the overall level of quality and value.
Puget Sound is the only body of water on earth with a measurable caffeine content. Think about that for a minute. Within those intense world of coffee in Seattle, people know the difference between good coffee and bad coffee. There still is some bad coffee, but overall the level is better than many other cities.
As far as Los Angeles, the air quality is so bad many days that high volume roasters need catalytic converters on the air intake, not just the exhaust gasses.
OK, I made that up that last part. But the rest is true.
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Posted by javahill on 2006-02-19 20:30:42 Post Subject:
Seattle making better coffee is not a misconception. If you read Michael Porter's book the competitive advantage of nations, you'll understand that the intensity of an industry in a small geographic area produces more competition that raises the overall level of quality and value.
Puget Sound is the only body of water on earth with a measurable caffeine content. Think about that for a minute. Within those intense world of coffee in Seattle, people know the difference between good coffee and bad coffee. There still is some bad coffee, but overall the level is better than many other cities.
As far as Los Angeles, the air quality is so bad many days that high volume roasters need catalytic converters on the air intake, not just the exhaust gasses.
OK, I made that up that last part. But the rest is true.
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View entire thread: Gano Gano Gano
Posted by Linda LoCicero on 2005-03-03 09:17:54 Post Subject:
Uh oh! I almost made the mistake of joining their organization (Matthews) but when I asked my questions I got the most rediculous answer..."warning, warning, danger Will Robinson". Lesson learned: always ask questions and if they can't answer I can understand that as long as they are honest and try to help but when they give patronizing answers or the answer doesn't even pertain to the question...it's time to go now!!!
By the way, as to my persuit of documentation to the effects of the reishi mushroom on the caffeine content of coffee...I have not seen concrete evidence yet but a search in google has brought up consistant information from multiple sources attesting to the nuetralizing effect on caffeine by the active chemicals in the reihsi mushroom. It seems to be common knowlege although I haven't seen any evidence of REAL studies.
Linda
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Posted by Linda LoCicero on 2005-03-03 09:17:54 Post Subject:
Uh oh! I almost made the mistake of joining their organization (Matthews) but when I asked my questions I got the most rediculous answer..."warning, warning, danger Will Robinson". Lesson learned: always ask questions and if they can't answer I can understand that as long as they are honest and try to help but when they give patronizing answers or the answer doesn't even pertain to the question...it's time to go now!!!
By the way, as to my persuit of documentation to the effects of the reishi mushroom on the caffeine content of coffee...I have not seen concrete evidence yet but a search in google has brought up consistant information from multiple sources attesting to the nuetralizing effect on caffeine by the active chemicals in the reihsi mushroom. It seems to be common knowlege although I haven't seen any evidence of REAL studies.
Linda
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View entire thread: Gano Gano Gano
Posted by cfitness on 2005-03-03 11:29:21 Post Subject: Keep the info coming
Uh oh! I almost made the mistake of joining their organization (Matthews) but when I asked my questions I got the most rediculous answer..."warning, warning, danger Will Robinson". Lesson learned: always ask questions and if they can't answer I can understand that as long as they are honest and try to help but when they give patronizing answers or the answer doesn't even pertain to the question...it's time to go now!!!
By the way, as to my persuit of documentation to the effects of the reishi mushroom on the caffeine content of coffee...I have not seen concrete evidence yet but a search in google has brought up consistant information from multiple sources attesting to the nuetralizing effect on caffeine by the active chemicals in the reihsi mushroom. It seems to be common knowlege although I haven't seen any evidence of REAL studies.
Hi I am glad you didn't join them. They are scary!!! We should put up a huge warning banner "DO NOT join Mathews Gano Cafe Organization!!!!""
Seems like some kid of a scam. If you find out any information on the Reishi mushroom please email me. Thanks!
Linda
Keep the info coming
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Posted by cfitness on 2005-03-03 11:29:21 Post Subject: Keep the info coming
Uh oh! I almost made the mistake of joining their organization (Matthews) but when I asked my questions I got the most rediculous answer..."warning, warning, danger Will Robinson". Lesson learned: always ask questions and if they can't answer I can understand that as long as they are honest and try to help but when they give patronizing answers or the answer doesn't even pertain to the question...it's time to go now!!!
By the way, as to my persuit of documentation to the effects of the reishi mushroom on the caffeine content of coffee...I have not seen concrete evidence yet but a search in google has brought up consistant information from multiple sources attesting to the nuetralizing effect on caffeine by the active chemicals in the reihsi mushroom. It seems to be common knowlege although I haven't seen any evidence of REAL studies.
Hi I am glad you didn't join them. They are scary!!! We should put up a huge warning banner "DO NOT join Mathews Gano Cafe Organization!!!!""
Seems like some kid of a scam. If you find out any information on the Reishi mushroom please email me. Thanks!
Linda
Keep the info coming
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View entire thread: A Laxitive???
Posted by cafex on 2006-09-11 15:16:22 Post Subject: processing of the beens may have something to do w/it
It should probably also be noted that if you let the oils from the beans sit in your coffee machine or coffee pot for a couple of days it will give you a pretty bad case of the runs. I'm not sure of the scientific reason behind it, but it does. Just remember to clean your machine after every use.
Very interesting topic. I have a extensive experience taste with espresso types and brans, however I am puzzled as to why some types regardless of how strong the caffeine content DO NOT have as much a diuretic effect as others. Some types ACT as a strong laxative wile others do not-
I believe what was said about the processing or roasting of the beens may have something to do with this. Or I suspect that Additives added in the roasting process. I have noted that the cheeper BRANDS DO HAVE a STRONG EFFECT while TOP QUALITY coffee DOES NOT. A good example is ILLY Cafe, that is very strong but NO real laxative effect as compared to others. I have also noted that espresso that has flavors added tend to be stronger in diuretic effect.
I was told that additives ARE INDED the the cause, more so then the caffeine, but I found that a laxative effect with grinding your own beens with some brans more then others, so this would indicate the coffee would not be necessarily be mixed with junk after the beens are ground, but the additive are put including the pre processing.
Does anyone know more about this??
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Posted by cafex on 2006-09-11 15:16:22 Post Subject: processing of the beens may have something to do w/it
It should probably also be noted that if you let the oils from the beans sit in your coffee machine or coffee pot for a couple of days it will give you a pretty bad case of the runs. I'm not sure of the scientific reason behind it, but it does. Just remember to clean your machine after every use.
Very interesting topic. I have a extensive experience taste with espresso types and brans, however I am puzzled as to why some types regardless of how strong the caffeine content DO NOT have as much a diuretic effect as others. Some types ACT as a strong laxative wile others do not-
I believe what was said about the processing or roasting of the beens may have something to do with this. Or I suspect that Additives added in the roasting process. I have noted that the cheeper BRANDS DO HAVE a STRONG EFFECT while TOP QUALITY coffee DOES NOT. A good example is ILLY Cafe, that is very strong but NO real laxative effect as compared to others. I have also noted that espresso that has flavors added tend to be stronger in diuretic effect.
I was told that additives ARE INDED the the cause, more so then the caffeine, but I found that a laxative effect with grinding your own beens with some brans more then others, so this would indicate the coffee would not be necessarily be mixed with junk after the beens are ground, but the additive are put including the pre processing.
Does anyone know more about this??
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View entire thread: IS IT SAFE TO LET CHILDREN DRINK COFFEE?
Posted by likemhot on 2006-09-22 13:50:49 Post Subject: is it safe to let children drink coffee
You can drink some coffee while your pregnant, I believe it's primarily the caffeine content that is the concern, so moderation. Children don't need coffee, some tails would say actually will stunt their growth. The seem not to like it anyway, don't "dress it up" for them.
i'd agree to logging on to a medical site for real information, also don't check through sites that deal with homeopathic medicine and that sort.
2cents
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Posted by likemhot on 2006-09-22 13:50:49 Post Subject: is it safe to let children drink coffee
You can drink some coffee while your pregnant, I believe it's primarily the caffeine content that is the concern, so moderation. Children don't need coffee, some tails would say actually will stunt their growth. The seem not to like it anyway, don't "dress it up" for them.
i'd agree to logging on to a medical site for real information, also don't check through sites that deal with homeopathic medicine and that sort.
2cents
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View entire thread: What are you drinking?
Posted by tintinet on 2003-10-08 15:08:00 Post Subject: Caffeination....
Looks like differences in caffeine content between espresso and other brewing methods are not significantly different on a per serving basis.
"By means of comparison, a 7 oz cup of coffee has the following caffeine (mg) amounts, according to Bunker and McWilliams in J. Am. Diet. 74:28-32, 1979:
Drip 115-175
Espresso 100mg of caffeine
1 serving (1.5-2oz)
Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg
The variability in the amount of caffeine in a cup of coffee or tea is relatively large even if prepared by the same person using the same equipment and ingredients day after day."
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Posted by tintinet on 2003-10-08 15:08:00 Post Subject: Caffeination....
Looks like differences in caffeine content between espresso and other brewing methods are not significantly different on a per serving basis.
"By means of comparison, a 7 oz cup of coffee has the following caffeine (mg) amounts, according to Bunker and McWilliams in J. Am. Diet. 74:28-32, 1979:
Drip 115-175
Espresso 100mg of caffeine
1 serving (1.5-2oz)
Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg
The variability in the amount of caffeine in a cup of coffee or tea is relatively large even if prepared by the same person using the same equipment and ingredients day after day."
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