Coffee today is in the crosshairs of nutritionists and indulgers alike, for different reasons for each group. For most of the population, the coffee drink is a daily bread, for some it is a drug and for others a delicious meditation. What is behind the mysterious coffee beans' intoxicating aroma?
The first mentions of coffee are, of course, shrouded in legend. One of them tells of an ancient time, around 850 AD, when a Habesha shepherd noticed that his sheep always became unusually animated after a day's stay in the hills, when they drank the fruit of an unknown evergreen shrub. While examining the plant, he discovered the berries, which he also tasted. Later, he discussed the beneficial effect of the berries with the abbot of a nearby monastery, who also decided to try them. In the end, however, he reportedly called the crop the work of the devil and threw the grains into the fire. This accident seems to be the first time that coffee has been partially processed and its aromatic components released. It was the smell of coffee that made the abbot change his mind. He decided to grind the beans and mix them with water. The result was a stimulating drink that the abbot drank with the monks in the monastery.
Coffee praised and damned
Experts say that coffee contains about 200 substances, the most notable of which are antioxidants (which coffee contains even more of than green tea or some fruits), caffeine, niacin - vitamin B3 and higher levels of potassium, phosphorus, iron and magnesium. Thus, good quality coffee in the right quantities acts as a fairly powerful antioxidant, stimulates digestion, heart and brain function, deepens breath and raises blood pressure. In adequate amounts, it is a pain reliever and caffeine is even seen as an antidote to alcohol. In the brain, caffeine increases the concentration of dopamine, the hormone of happiness and good mood, which is why coffee is also an antidepressant. All positive, you might say... But it's not quite that.
What coffee gives us is certainly not free. It takes something from us and it depends very much on what form, how much and at what time of day we indulge in our cup. Among the already known negative effects of coffee on the body, we can mention dehydration. In addition, excessive coffee consumption causes nervousness, restlessness, lack of concentration and loss of fine motor skills. However, let's also look at the lesser-known, yet crucial information and connections...
As coffee is primarily a stimulant, it is advisable to consume it before intense activity, especially physical. It prepares the body for exercise by triggering complex chemical reactions. As a result, we are more responsive, faster, stronger, our muscles go full blast, we are in the so-called standby mode, i.e. ready to attack or escape... Thanks to caffeine, which promotes the production of glucose, as an energy reservoir for the muscles, and thus prolongs the action of adrenaline, we are able to hold maximum performance longer. The adrenaline, in turn, breaks down with exercise. If we drink coffee in a calm, sedentary state and physical performance does not occur, coffee has exactly the opposite effect. We soon feel tired, physically and mentally. Why? Because our body becomes exhausted by breaking down and washing away the very stress hormones (mainly adrenaline) that begin to leach out in response to coffee consumption.
What experts do not agree on is the significant effect of coffee on the acid-base balance of the body. Coffee acidifies the body, this is confirmed by a number of doctors and healers advocating a holistic approach to health. When the acid-base balance of the body is disturbed towards acidity (acidic pH), the body will do everything in defence (to maintain the internal stability of the body, called homeostasis) to restore the balance. What exactly will it do? It will begin to leach alkaline-forming elements such as magnesium, calcium, zinc and selenium from the bones, tissues and teeth, using them to restore the necessary pH levels in the body fluids.
Are you a fan of this delicious drink? Is coffee your passion? For me, yes. For years, I have been looking for ways to minimize the negative effects of coffee and instead benefit from the good things this intoxicating beverage has to offer.
Preparation, quantity and combination with other foods
Many doctors will tell you that 2 to 3 cups of coffee a day is fine, some sources even list six cups. But what do we mean by a cup? There's a huge difference between a three-deck Czech "turk" and a small Espresso, both in terms of caffeine content and the quality and health benefits of the resulting beverage.
First of all, the amount of caffeine in coffee depends on the preparation. Coffee beans should be processed within a few weeks after roasting, say the connoisseurs. The coffee should not come into contact with boiling water at all, the common temperature that is stated as ideal for preparing coffee from instant to turk to espresso is around 80 degrees Celsius. If coffee is poured over boiling water, it will deteriorate and, in addition, undesirable substances will leach out, altering the taste, aroma and quality of the drink.
Also, the longer the coffee is left to infuse, the more caffeine and other undesirable substances are released. I still occasionally hear someone complain that a little espresso would kill them, preferring to have the Czech specialty, called "presso" or "pool." It's just the opposite. If the Espresso machine is set up correctly, the water is at the right temperature and pressure, a small Espresso is the pure essence of the most precious thing the coffee bean has to offer. Moreover, it contains a minimum of caffeine, compared to other coffee drinks. Yes, that's right. If you're craving a bigger cup, it's no coincidence that Italians have been adding a little warm water to small espressos (30-40 ml) since time immemorial, and you'll get what's known as Espresso Lungo - an elongated coffee or Americano - coffee in a bigger cup. It is definitely not recommended to let the water run through the coffee batch into a larger amount. It will degrade the quality of the resulting drink and your enjoyment of it and, as a result, will amplify its negative effects.
Coffee and milk - synergy or eternal struggle?
How about coffee and milk? It's hard to say where and under what circumstances coffee and milk was invented. The Italians drink the so-called Caffé Latte as a breakfast dish, and sometimes even give it to children. They are right, milk fills the stomach and becomes food, thus giving a false sense of satiety. There are no other positive aspects to this drink. This statement will probably be disappointing for all lovers of Caffé Latte and Cappuccino. In fact, research in recent years has shown that this combination is a disaster, even murderous from a certain point of view. It is not milk protein, but milk fat, which is not compatible with black coffee. The struggle of black coffee and milk fat has a very bad effect on the duodenum, which then contracts its smooth muscles in spasm and subsequently begins to disable the pancreas. It also blocks the entire gall bladder. If our gallbladder is not functioning properly for whatever reason, we are set up for many other health problems.
So how to enjoy coffee in the healthiest way possible?
Definitely drink black coffee, properly prepared, ideally without sugar and definitely not in combination with milk or dairy products. The combination of the popular fan with coffee is therefore probably forbidden. In view of our body's biological clock and organ function, it is advisable to consume coffee in the afternoon, i.e. after lunch, unless dairy products were part of the meal, or later after midday. Refill the delicious cup with a glass of water (with lemon, even better to balance the acid-base balance) and stop for a while. Put aside all worries and work plans and just be, observe and indulge in a moment to yourself. Meditate. After the coffee, let the desired physical exercise come: a walk with the dog, an hour at the gym, a Pilates class...
For me, a moment with coffee is a MEDITATION. I stop and am purely an observer of all the action. I drink coffee, that is, I am!
INTERESTING FACTS FROM THE WORLD OF COFFEE
- Arabic coffee tree, or Arabica is the most valuable variety of coffee and also the most expensive. It accounts for about 75 % of world production and is highly valued for its delicious taste with more or less noticeable acidity (also depending on roasting and further processing). The caffeine content of the bean is up to 1,5 %. You can tell an Arabica bean by the curved groove in the middle.
- Coffee tree, or Robusta accounts for about 20 % of world production. The taste of roasted beans is much earthier and bitter. The caffeine content is higher, around 3 %. You can tell a Robusta bean by the straight groove in the middle. Most coffees sold are a blend of Arabica and Robusta to balance acidity and bitterness. There is a real art to mixing the right blend and finishing it appropriately to conjure up a delicious drink.
- Right Turkish coffee is prepared in a special mini kettle, called a jazwa, and allowed to boil 3-4 times together with sugar and spices (cardamom), but never allowed to come to a boil.
- Authentic Italian Espresso (30 - 40ml) or Ristretto (20ml) contains a minimal amount of caffeine due to the preparation, but retains a very distinct and delicious taste.
- You can also enjoy green coffee, it retains much more of its valuable substances than its roasted version.
DIOCHI tip: If we can no longer refuse coffee with milk and sugar, there is a first aid - Gerocel drops or Gerocel capsulesthat will promote pancreatic regeneration.
Article published with the kind permission of the magazine Sphere
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