Pre-workout Coffee

The recommendations are clear: drinking coffee before exercise can actually be beneficial. However, to get its benefits, you have to have it at the right time. This way, you can leave the smoothies aside and enjoy your favorite cup of Joe.

The reason is more than obvious and based on caffeine, which is why several pre-workout products focus on this same ingredient. Therefore, there are several athletes who guarantee that coffee is all you need to boost your practice.

Experts do not deny this information, on the contrary. Nutritionist Megan Medrano points out that «caffeine intake can improve performance during more intense workouts lasting 5 to 20 minutes.»

However, the expert adds that it should not be consumed alone, but accompanied by some food. This is the only way to ensure the intake of fat, protein and carbohydrates, which are essential to the body and that will lack during the period of greatest effort.

And when to have it?

Timing is the key, says Megan. Therefore, it has to be taken into account that this beverage does not have immediate effect and therefore it is necessary to count the time necessary for the caffeine to disperse through the blood system. This stimulant will stay for about 5 hours, but the peak of caffeine happens about 45 minutes after you have it. So, the ideal is to have coffee 45 minutes before you arrive to the the gym.

More advantages

Coffee will be a better extra than most products that are sold as pre-workout (in the form of sticks, for example). This is because it is an FDA approved product, knowing exactly what this beverage contains. Lastly, if there is anything that is easy to find at any bar on the way to the gym, it’s coffee.

Is coffee one of your pre-workout snacks?

Perfect grind for each type of coffee

There is no good coffee without the right roast or most suitable grind. And, of course, grinding beans for an espresso is different from preparing them for a coffee globe or pot.

As a starting point when talking about coffee grinding, we must remember that whenever this product is processed, its taste life is shortened. After the roast, the previously green beans count only one to two weeks of full flavor. And, once milled, this time shortens, and coffee qualities remain only for a few days.

That is, a ground coffee should be consumed immediately.

Having to keep the beans before grinding, consider that your main enemies are water (moisture affects grain quality) and oxygen (causes grain oxidation). So, if you need to store the coffee beans for a long time, it is best to take it to the freezer. Keep the beans in an air-free bag. Do not defrost them when grinding, take them as they are to the mill.

So, what is the perfect grind for each type of coffee?

  • Rough Grind (used for example in Coffee Moca coffee machines, a coffee machine that is made of two superimposed parts, the water that is seen in the lower part is forced to rise when it boils and passes through the coffee on the top of the container).
  • Medium Grind (for example, for the French press method, a system in which the ground coffee is in contact with the hot water for five minutes. Then a plunger is pushed to the bottom of the machine, separating the liquid from the erase).
  • Fine Grind (or extra fine, in the case of Turkish coffee, obtained inside a brass container where it takes ground coffee, sugar and water – possibly cardamom).

In this last category, the fine grind, consider that it should be used in the classic method of the coffee maker or espresso. The thickness of fine grinding creates an obstacle to the passage of hot water. Soon the liquid will absorb the qualities of the coffee.

Do you know the perfect grind for your favorite coffee? Tell us everything!

Solution for coffee stains? We’ve got it!

Do not despair. Follow these three tricks and get rid of those coffee stains.

Coffee is your daily faithful companion, right? Especially in those difficult days and nights with an extreme tiredness. We have to admit that coffee is the second most consumed beverage in the world (right after the water) – so you are not alone, believe us.

Be it at home, at work, after lunch, at lunch or during work, a good cup of coffee is always good, functioning as a great stimulant and contributing to a good mood.

Yet, who has never suffered with coffee stains on your clothes or your towels?

Do not worry, the next time that happens to you, just follow these three tips:

Very hot water
This seemingly simple tip is worth gold! Once the coffee has fallen into the fabric, pour hot water over the stained area. The pressure of water on the fabric will help the stain fade.

Ice Cube
Another trick is to resort to the help of ice cubes. Remove excess coffee with kitchen paper, and then rub the cube in the stained region. Keep doing this until the stain clears and leaves the fabric completely.

White vinegar or alcohol
Dampen a clean, dry cloth with white vinegar or alcohol and rub in the stain.

And that’s it. You can go back to enjoying your coffee! Mmmm. Tastes good, doesn’t it?

60% of coffee species in the world are in danger of extinction

This is the first time that coffee has been included in the Red List of the International Union for the Conservation of Nature as an endangered species.

60% of the world’s 124 coffee species are on the verge of extinction, as a study published in the journal ScienceAdvances and Global Change Biology reveals. According to the researchers, deforestation, climate change, the spread of disease and pathogenic fungi are the main causes for this reduction, which can cause coffee production to decline by at least 50% by 2088.

The study at the Royal Botanic Gardens in Kew, UK, also reveals that measures to conserve coffee beans are currently “inadequate”. 28% of wild coffee species grow outside protected areas and only 55% are preserved in seed banks.

«If it were not for the wild species, we would not have so much coffee in the world today to drink,» Aaron Davis, an organizer of the study, told the BBC. «If you look at the history of coffee growing, we use wild species to make coffee collection more sustainable.»

This is the first time that coffee is classified as threatened in the official ranking of the Red List of the International Union for Conservation of Nature.

«Given the importance of Arabica coffee to Ethiopia and the world, we need to do our utmost to understand the risks to their survival in nature,» said Tadesse Woldemariam of the Environment and Coffee Forum in Addis Ababa, quoted by BBC.

Ethiopia is the “home” of Arabica coffee, which grows naturally in the rainforests. There are also other world outbreaks such as the island of Madagascar or parts of India, Sri Lanka and Australia.

We mostly use coffee beans of two species in the thousands of available coffee blends – arabica and robusta. There is still a third species – Liberian – but this is rarely used commercially. Although not all wild grains know well, they always contain genes that can be harnessed to continue to preserve the species.

Are you afraid to loose your cup of Joe? What are your thoughts on this coffee extinction?

Coffee Powder Sneakers

Vegan brand creates shoes with coffee powder leftovers.

To mitigate the harmful effects on the environment, the company nat-2 decided to use coffee as raw material for footwear production.

With creativity, the company uses what is left of the coffee powder to make the shoes, giving an ideal placement to the «leather», made from plastic bottles.

Absolutely vegan, nat-2 does not use any animal material in its products. Interesting that, according to the company, the shoes have a smell that resembles that of the coffee.

The first tennis batch has already been 100% sold. The production takes rubber (non-synthetic) and water-based glue. The shoe produced in Italy has a technology that minimizes the emission of carbon dioxide.

Coffee powder sneakers is one more method to break fashion industry aggressiveness, which is only behind the oil industry in the question of pollution.

What do you think? Would you buy a pair of coffee powder sneakers for environment sake? Tell us your thoughts in the comments below.

Photo Credits: nat-2

Coffee Prevents Alzheimer and Parkinson

Having coffee in the morning can give you more than just an injection of energy and energy and can improve your alertness – it can also protect you against the development of more serious forms of dementia such as Alzheimer’s and Parkinson’s.

«Coffee consumption seems to have some correlation with a lower risk of developing Alzheimer’s disease and Parkinson’s disease, but we wanted to investigate why this happens – which compounds are involved and how they can affect age-related cognitive decline,» explains Dr. Donald Weaver, who did research with his colleagues Ross Mancini and Yanfei Wang of the Krembil Brain Institute (Canada).

The team chose to investigate three different types of coffee – light roasting, strong roasting and decaffeinated strong roasting.

«Caffeinated dark toasted coffee and no caffeine had similar potencies in our initial experimental trials, so we observed from the beginning that its protective effect could not be due to caffeine,» said Dr. Mancini, confirming earlier research that concluded that coffee decaffeinated coffee also increases life expectancy and that caffeine is not responsible for the good that coffee does for the liver.

Phenylindanes

Going deeper, the team identified a group of compounds known as phenylindanes, which emerge as a result of the roasting process of the coffee beans.

Phenylindanes are the only compound investigated in the study that prevents – or rather inhibits – the aggregation of both amyloid beta and tau, two common protein fragments in Alzheimer’s and Parkinson’s disease.

«So the phenylindanes are a double inhibitor. Very interesting, we were not expecting that,» said Dr. Weaver.

As roasting generates larger amounts of phenylindan, dark roasted coffee appears to be more protective than lightly roasted coffee.
And the fact of being a natural, not synthetic, compound is also a great advantage.

«Mother Nature is a much better chemistry than we are, and Mother Nature is capable of producing these compounds. If you have a complicated compound, it is best to grow it in a crop, harvest the crop, grind the crop, rather than try to fabricate it,» said Dr. Weaver.

But he admits further research is needed before these compounds can translate into potential therapeutic options against dementia.

«What this study does is pick up epidemiological evidence and try to refine it and demonstrate that there are actually components within the coffee that are beneficial to stave off cognitive decline.» Yet, the researcher admits that coffee can not be the cure for Alzheimer’s and Parkinson’s.

What do you think about this new research on coffee as Alzheimer’s and Parkinson’s prevention? Tell us what you think on the comments below.

Cinnamon Coffee Benefits

There is a partner who is simply perfect to enhance the taste of an espresso: cinnamon.

Coffee has several advantages. In addition to fighting fatigue, it increases alertness and alertness levels and can have a protective effect against various diseases. And more:

Moderate coffee consumption helps to slightly improve sports performance and ease digestion while reducing appetite.

And there is nothing better than trying different scents of coffee, until you choose your favorite. There may even be several ideal combinations but there is a partner who is simply perfect to enhance the taste of an espresso: cinnamon, which is one of the oldest spices in the world and one of the most beneficial to our health.

Cinnamon Coffee

In powder or cinnamon stick, it is rich in fiber, manganese, calcium, iron and vitamin K – powerful nutrients for our body. In addition, cinnamon reduces the risk of diabetes, slows aging, has anti-inflammatory properties, reduces the risk of heart disease and – surprise – helps you lose weight.

A study presented at a conference of the American Heart Association in 2017 said that cinnamon has antioxidant and anti-inflammatory molecules that protect the body from damage caused by stress and help to lose weight.

Knowing this, are you having more cinnamon coffee? Add a little spice to it and tell us your thoughts.

World’s Largest Cup of Coffee

Honduras, the world’s fifth-largest coffee producer, manufactured the world’s largest 18,000-liter cup of coffee to break the Guinness record that belonged to England.

Honduran President Juan Orlando Hernández led a ceremony in the community park of San Sebastián, western department of Lempira, to present the huge cup in the presence of industry members and public workers.

The government said in a statement that the Guinness record was from London with a cup of 13,200 liters presented in December 2012. Honduras overcame it with a cup in which were put 15,730 liters of water and 2,270 liters of coffee essence.

The Mexican Puerto Vallarta had the world’s highest tasting record, with 491 people drinking from a cup.

This mark was surpassed by the 900 people who tasted coffee from the giant mug in Honduras.

The president is promoting a global campaign to improve grain prices, noting that a cup of coffee in New York costs five dollars, but the owner of the farm in Honduras gets only two cents.

Honduras, which exported 9.4 million bags of 46 kilos of coffee for $ 1,130 billion in 2017-2018, is the fifth largest producer in the world, the third largest in Latin America and the first in Central America.

Coffee grown on more than 250,000 hectares of 16 of the country’s 18 departments is in the hands of 120,000 farmers, most of them small.

Source: AFP

Coffee or tea?

Study indicates that preference for coffee or tea is influenced by genetics.

Do you prefer tea or coffee? Whatever the choice, it is not just your will. The taste appears to be partly determined by genetics, as a study done with the British and published in the journal “Scientific Reports” reveals.

According to the study, people genetically predisposed to prefer bitter tastes, generally choose, without surprises, coffee, by their higher bitter content.

With human evolution, we have developed the ability to detect bitterness as a natural warning system to protect the body from harmful substances. In evolutionary terms, therefore, we should want to reject more bitter coffee.

Study participants genetically more sensitive to bitter taste, however, were more likely to prefer coffee to tea.

«It would be expected that people who are particularly sensitive to the bitter taste of caffeine would drink less coffee,» said Professor of Preventive Medicine Marilyn Cornelis, co-author of the study.

«The opposite results from our study suggest that coffee drinkers acquire a taste, or ability, to detect caffeine, due to the learning of positive reinforcement caused by caffeine,» she said.

«This suggests that coffee consumers develop a taste, or a greater ability to detect caffeine,» said Marilyn.

So, added the researcher, individuals genetically pre-programmed to enjoy the bitterness of coffee learn to associate «good things with it.»

Liang-Dar Hwang of the Diamantina Institute of the University of Queensland, who co-authored the study, told AFP that the fact that some people prefer coffee shows how day-to-day experiences can overcome genetic tendencies when it comes to taste.

The perception of taste is also influenced by our behaviors. People more sensitive to bitter flavors of quinine and to a taste-related plant components are more likely to avoid coffee in favor of their sweet counterpart, the tea.

«Even if humans naturally do not appreciate bitterness, we can learn to like or appreciate bitter foods after being exposed to environmental factors,» he said.

Coffee drinkers are generally less sensitive than tea drinkers to bitterness, which makes them less likely to reject other bitter foods, such as greens, Hwang added.

Based on the genetic data of about 438,000 British participants, the study for the time being “is not generalizable to other countries and cultures,” warn the authors.

How about you? Are you a coffee or tea drinker? Tell us everything on the comments bellow!

How coffee trends are set to evolve beyond 2018

Coffee is serious business. There’s always a new coffee shop opening, from coffee-giants Starbucks and Costa Coffee, to smaller independent cafés. So what are the coffee trends for next year?

By Ryan Burnyeat 

We’re spoilt for choice when it comes to coffee too; you can order everything from a standard black coffee, to a venti iced skinny hazelnut macchiato, sugar-free syrup, extra shot, light ice, no whip. We’ve syrups and milk alternatives, different roasts and strengths — truly, the coffee experience has expanded and is becoming all the more creative as the weeks go by.

So, what does the future hold for coffee-lovers? With so much choice and customisation of our favourite pick-me-up, what else could possibly be done for coffee? Join us as we explore the options…

The world loves coffee

We might be a nation of tea-lovers here in Britain, but coffee is certainly holding its own. According to the Mordor Intelligence Global Coffee Market report published in March 2018, coffee is one of the most consumed drinks in developed countries. World coffee production for the 2017-18 period is estimated at around 158.78 million bags — an increase of 0.7% compared to 2016-17 — while coffee’s global market value is anticipated to see a 5.5% compound annual growth rate (CAGR). Looking at the industry from a UK perspective, the British Coffee Association claims that we drink around 95 million cups of coffee a day.

But what specific coffee trends are rising in popularity?  What will we see more of in 2019 and beyond?

Cold-brew coffee

Cold-brew coffee is something of a novelty in the UK at the moment, but that is set to change. Cold-brew is more than just ‘cold coffee’ — and it’s not iced coffee either. Cold-brew coffee is brewed with cold or room-temperature water over 12 to 24 hours. The reason it’s growing in popularity is because it often features a mellower, sweeter, more full-bodied taste with less acidity. More than that, it’s easily bottled and ideal for on-the-go coffee consumers, which makes it convenient for those who don’t have time in the morning to queue and order a hot option.

It’s a popular choice over in the US, with cold-brew coffee sales rocketing by 80% in 2017. We can expect this emerging trend to pick up pace in the UK as the beverage becomes more widely available. Considering that cold-brew coffee is also easier to brew in large batches, there’s no reason that coffee shops shouldn’t be on board.

Nitrogen-infused coffee

Coffee shops might start looking more like pubs in the future. Nitro-brew coffee is a type of cold-brew beverage served on tap and infused with nitrogen that delivers a creamy, ice-cold drink that has the look and texture of a pint of ale! Recently, Starbucks introduced it to its UK outlets after success in the United States and it’s highly probable that other chains and independent shops will follow suit.

Ethical coffee

Sustainability, eco-friendliness, and all-round ethical practices are high on everyone’s agenda, and it’s certainly been noted by the coffee industry. From biodegradable disposable catering supplies to sustainable production practices, many global coffee brands are making greater strides towards their ethical commitments. Starbucks, for example, announced in March this year that it was launching a new gadget that would allow its coffee farmers to log key information regarding their practices.

At the Annual Meeting of Shareholders, Kevin Johnson, chief executive officer at Starbucks, said: “Over the next two years, we will look to demonstrate how technology and innovative data platforms can give coffee farmers even more financial empowerment. We’ll leverage an open-source approach to share what we learn with the rest of the world.”

It’s a must for any coffee business. America’s National Coffee Association recently discovered that coffee consumers — particularly the millennial generation — are influenced by ethical certificates and buy coffee if they know that the treatment of workers and processes involved are fair and environmentally friendly. It’s likely that more brands will follow suit and invest time and effort in ethical coffee.

It looks like the future has less plastic and more traceability when it comes to coffee, which is certainly a great improvement.

Flat white on the rise

The flat white has been around for a while, but it’s recently taken the UK by storm. Described as a “staple on the UK’s coffee shop scene” by head of training at Lavazza, Dave Cutler, and a “key innovation” by Jeffrey Young, who founded the London Coffee Festival, most of us already know how important the flat white order is for coffee drinkers.

Premium coffee shops are noting that 10% of orders are for flat whites. Currently an emerging trend and set to become a regular entry on most coffee shops’ menu boards, drinks such as flat blacks and even flat mochas are gearing up to challenge the popularity of the flat white — so keep an eye out for it at your local cafe.

Alternative milk and mixers

Got milk? Or alternative milk? In the UK, the alternative milk industry is expected to rise by 43% over the next three to four years, according to data from Agribusiness Intelligence, while the plant-based beverage sector — which includes many milk alternatives — is currently worth around £6.9 billion. Recently, the trend for non-dairy foods and drinks and other milk-substitute products that suit lifestyles, like vegetarianism, and conditions, such a lactose intolerance, has grown — and this is affecting the coffee shop industry, too.

We’re already seeing more variation on the menu. Oat, soy, rice, almond, cashew, coconut, and macadamia milks will likely grow in availability in UK coffee shops, with greater creativity around how baristas infuse their gourmet and speciality drinks with these alternative mixers.

Street coffee

Street food is a great way for entrepreneurs to dabble in the business, due to its low-risk, low-investment nature. Head of marketing at KERB — a street food event organiser — Alison O’Reilly, said: “Now a lot of people are leaving nine-to-five jobs in finance, tech and marketing. They see it as a low-risk way of setting up a restaurant without having to invest hundreds of thousands of pounds.”

We’re definitely going to see more artisan coffee shops as the years go on. Considering the rising popularity of cold-brew coffee — suited to spring and summer — alongside hot-coffee options — ideal for autumn and winter; launching a coffee street food business offers the potential to be a lucrative, year-round venture.

The coffee sector is booming and looks set to bring more and more innovations and variety to our menus. Will we see a competitor on the scene any time soon?  

AUTHOR:

Ryan Burnyeat
Outreach Executive
www.mediaworks.co.uk