Gail prepared her standard Aeropress brew and then whipped up a batch in a Bodum Shin Bistro French press. We taste them and compare them side by side to determine how they differ — and which tastes better.
Studies have shown that men and women who are drinking six or more cups of coffee a day have a 10 (for men) and 15 (for women) percent lower risk of dying at an earlier age.
Historically, doctors have noted a correlation between caffeine and an increase in bad cholesterol, high blood pressure and the risk of heart disease; however, a recent study has revealed an interesting pattern: Drinking coffee may extend the overall lifespan in already healthy individuals.
A study held from 1995 to 2008 involving the National Institutes of Health and AARP members between the ages of 50 to 71 from all over the US has given researchers a better look at the possible health benefits of coffee. They made sure to exclude people who already had heart disease, a stroke or cancer or had too many or too few calories a day.
‘By 2008 about 52,000 had died. Compared to those who drank no coffee, men who had two or three cups a day were 10 percent less likely to die at any age. For women, it was 13 percent,’ revealed the study.
Since previous studies have suggested that coffee may have a part in heart disease, this study inspired Neal Freedman, nutritional epidemiology researcher at the National Cancer Institute, to consider another contributing factor. He noted that many who were at higher risk of death were coffee drinkers and tobacco smokers, too. ‘It was only after we took into account people’s smoking that the association, the inverse association, revealed itself,’ he said. ‘Smoking has a really strong association with death.’
In the end, Freedman’s study showed that those with healthy habits who drink six or more cups of caffeinated or decaffeinated coffee did cut the risk of dying but not to the extreme. Freedman couldn’t calculate the exact amount of extra life each cup can give you. However, he admits coffee drinkers were less likely to die from heart or respiratory disease, stroke, diabetes, injuries, accidents and infections. No effect was seen on cancer death risk, though.
So we’ll admit that we’ll grab that extra cup of java to increase the longevity of our lives, even if it’s only by a few percentage points, but a word of advice: More coffee does not mean you should pack on the sugar and cream.
As Dr. Frank Hu of the Harvard School of Public Health advises, ‘Watch the sugar and cream. Extra calories and fat could negate any benefits from coffee.’
But wait, did you ever think a bag of potato chips could give you the same amount of energy?
Arma Energy Snx and NRG have done the what many may consider to be the unthinkable: Created a crunchy + salty + caffeinated snack with a dash of taurine (an ingredient often found in energy drinks) to boost our mood.
Given that we often associate potato chips with being a couch potato, a high energy version definitely borders on ironic. But Arma claims that each 2-ounce bag comes with about 70 milligrams of caffeine while NRG says that every 3.5-ounce bag is ‘equivalent to 3 and a half cups of coffee, 350 mg of caffeine.’
However, with each bag also comes 290 calories. Compare that to an energy drink that has 80 mg of caffeine and 110 calories and a shot of espresso with only 5 calories and 75 mg of caffeine.
Coffee was what kept me up during those late nights of studying in college; for expecting and new mothers, you’d think it would be their lifeline too! I figured caffeine was the fuel that helped them during long, sleepless nights with their newborns.
But to my surprise, drinking caffeine has been a concern for many mothers. It’s been believed that mothers should cut down on their coffee habit because of adverse affects that could affect the sleeping patterns of their bundles of joy. However, researches have found that coffee does not affect your child’s sleeping habits.
This doesn’t necessarily mean you can keep drinking that Grande Double Mocha you crave each morning, but studies have failed to show any heightened risk correlating between a mother’s caffeine intake and sleeplessness in her child.
Heavy coffee drinkers are defined as consuming about 300 milligrams or more of caffeine per day via coffee or any caffeinated beverage. “In 2010, the American College of Obstetricians and Gynecologists (ACOG) said that 200 milligrams of caffeine a day – about the amount in a 12-ounce cup of coffee — probably did not carry pregnancy risks.”
In an article in HealthDay, Brazilian researchers conducted an analysis of sleeping patterns of more than 4,200 infants until the age of 3 months. The mothers of these infants had light caffeine consumption before and after delivery. Led by Dr. Ina Santos of the Federal University of Pelotas in Brazil, the study was designed to analyze the possibility that caffeine linked to disrupted sleeping patterns in newborns and babies. Of the 4,200 babies, 885 mothers were interviewed after delivery and three months later to gauge their caffeine-drinking habits. Each baby was then examined after delivery and had follow-up exams three months later. Santos and her colleagues stated that all but one mother consumed caffeinated beverages.
Twenty percent of the mothers were considered to be heavy consumers and 14 percent had heavier caffeine consumption three months after giving birth. About 14 percent of the babies frequently woke up during the night. There was some indication that nighttime wake-ups were more prevalent with babies whose mothers were heavy caffeine drinkers during pregnancy and nursing, but Santos claims these numbers were still not significant.
‘Nighttime wakening among babies that age can be due to so many different things,’ Lona Sandon, a registered dietitian and assistant professor of clinical nutrition at the University of Texas Southwestern in Dallas said. ‘So to tease out caffeine’s role is going to be very difficult.’
Caffeine can cause sleep disruption among adults, but researchers aren’t finding any hard evidence that java consumption, at any particular level, is directly connected to the sleep pattern disruptions of babies.
You asked for it, so we answered! Recently, a viewer suggested that we experiment with the Aeropress when making Turkish coffee. So we asked our resident Turkish coffee expert, Rade, to jump into the 21st century by prepping up some coffee and then putting it through an Aeropress.
Watch to find out how the experiment turned out.
A common inquiry we receive is in regard to the type of water customers should use in their coffee making equipment. Some folks think that distilled water will be their best bet, as they won’t have to worry about scale build up or performing descaling procedures for the life of the machine. While there seems to be as many supporters as there are detractors regarding whether or not it’s healthy for the human body, we do know that distilled water is not healthy for your machine. Seriously!
First up, let’s talk about your equipment. Putting water that has a lack of ions or mineral content through equipment that is basically composed of minerals (stainless steel, copper, nickel, brass, etc.) means the water will take that opportunity to take on ions from the surrounding space, contributing to a slow breakdown of those materials. It will essentially leach minerals out of the metal components and degrade the machine’s performance over time. Additionally, there are several models of machines on the market (such as the Rockets) that use a minor electrical charge to determine if there is water in the reservoir. If there aren’t enough minerals in the water to conduct that charge, the machine’s sensor will report that the reservoir is empty.
Now, let’s talk about the coffee. The Specialty Coffee Association of America performed extensive testing and found that the ideal mineral balance is 150 parts per million (ppm). Coffee produced with water that contains this level of hardness is better balanced and a smoother cup. A lower mineral content allows for too much available space, often resulting in an overextraction and a bitter flavor. Conversely, water with a higher mineral content won’t have enough available space, so coffee will be underextracted and possibly more sour. As distilled water has hardly any mineral content (roughly 9ppm), using it for coffee preparation will result in a bitter cup.
We often say that you should use water that you like to drink to make your coffee — after all, coffee is over 98% water. Another option is to use softened water, which encapsulates the minerals, maintaining their structure within the water while prohibiting their ability to adhere to internal components. This can give you the best of both worlds: A smooth and balanced cup of coffee while also reducing the overall maintenance for the life of the machine.
The Harvard School of Public Health has done a series of studies uncovering the health benefits of coffee for preventing diabetes. In the well-known Nurses’ Health Study, they looked at 982 diabetic and 1,058 non-diabetic women without cardiovascular disease.
‘They wanted to see if the beneficial effects of coffee on metabolism were from changes in the hormone adiponectin,’ said Jonathan Galland, health writer for HuffPost Healthy Living. Adiponectin is key in that it promotes insulin sensitivity which protects individuals against Type 2 diabetes.
What they found was women who had four or more cups of coffee per day ‘had significantly higher adiponectin’ than those who did not drink coffee regularly.
Across the world, scientists in Germany, Finland and Denmark have been raving about the benefits of increasing one’s coffee intake to improve cholesterol levels and blood levels of inflammatory compounds.
Referring to the European scientists studies in the American Journal of Clinical Nutrition, ‘Coffee consumption appears to have favorable effects on some markers of sub-clinical inflammation and oxidative stress and to increase plasma concentrations of potential biomarkers of coffee intake.’
In Layman’s terms, since subclinical inflammation is a risk factor for type 2 diabetes , coffee mediates and reduces the risk of type 2 diabetes amongst people who drink coffee habitually for years.
But it’s not only caffeinated coffee that helps prevent diabetes, studies have shown that decaf may have the same positive affects also!
It’s not necessarily the caffeine that gives individuals the health benefits, Frank Hu, MD, MPH, PhD, nutrition and epidemiology professor at the Harvard School of Public Health explains to WebMD. Coffee is jam packed with other nutrients, such as antioxidants, that he says contribute to, ‘the whole package.’ Antioxidants help prevent tissue damage caused by molecules called oxygen-free radicals.
Coffee also is full of minerals (i.e. magnesium and chromium) that helps the body use the hormone insulin, which controls blood sugar (glucose). In type 2 diabetes, the body loses its ability to use insulin and regulate blood sugar effectively.
So if you’ve been looking for an excuse on which to pawn off your java addiction, now you’ve got a few health points to reference! Sip that second (or third or fourth) cup of the day and ruminate on how well you’re treating your body — and your taste buds.
We offer a couple of different coffee varieties that are treated with a nitrogen flush during their packaging (specifically, Lavazza and illy employ this practice), and we often have folks ask about what this is and why it’s done.
Once a food is processed, it begins to deteriorate immediately with exposure to oxygen. Foods that are high in fat or oil content are especially susceptible to this degradation, as their oils will begin to break down and become rancid in relatively short order. Flushing the package with nitrogen forces out the majority of oxygen and, unlike vacuum-sealing, also provides a bit of packaging protection as well. Nitrogen-flushing is often used with more delicate foods (like potato chips!), but is also very popular in preserving coffee beans.
According to a few different roasters over on coffeed.com, coffee preservation experiments revealed that while packaging the coffee directly after roast did result in the out-gassed CO2 expelling oxygen through the one-way valve, their nitrogen-flushed counterparts lasted longer. In fact, one roaster reported that the shots pulled with a bag roasted 24 days previously still held up well! A major drawback, however, is that the nitrogen flushing process is not considered to be an organic-friendly practice, so roasters that are certified organic cannot employ this technique.
Whether or not you’re cool with this preservation process is sort of personal preference, but it’s something that a lot of large scale roasters practice — even some of the renowned third wave roasters, like Europe’s Coffee Collective. And while the coffee will stay fresher using this method, once the bag is opened, it will age just as rapidly as any other variety … so use it or lose it.