DOCSLIB.ORG

Great Coffee at Home Made Easy

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Great Coffee at Home Made Easy The Art of Coffee Brewing 1 About the Author Shlomo Krudo Home Brewer An Artist, Designer, coffee lover, and a who has heard it all from the coffee professionals and has 30+ years of experience as a home coffee brewer. 2 Contents Introduction Chapter 1: Why Should You Be A Home Barista What’s In A Perfect Cup Of Coffee Chapter 2: Quality Coffee Beans What Influences Quality? Robusta vs. Arabica Processing the Beans Storing Coffee Chapter 3: Freshly Ground Coffee Beans Roasting Beans How Fresh is Your Coffee Chapter 4: The Degree of Grind Type of Grinds Blade Grinders vs Burr Grinders Hand Grinders Chapter 5: The Water Coffee is Mostly Water Hard Water vs. Soft Water Chapter 6: Quality Brewing What's brewing Conclusion 3 3 Introduction Is your goal to recreate that one coffee that you can never forget? Are you on a journey to discover your perfect cup? This eBook is to start you off on your journey to find your ideal cup of joe. It's written from my perspective of a coffee lover who has heard it all from the coffee professionals and has 30+ years of experience as a home coffee brewer. I don't know about your coffee knowledge, budget, or level of passion. I realize though that you are a coffee enthusiast, and that you will need to figure out what stage you are at and make coffee decisions that reflect that. This eBook explores the coffee knowledge you will need to start your journey as a home barista and offers guidance, perspective, practical advice, and a healthy dose of my opinion to make those decisions and develop your personal preferences. My goal is to provide you with the baseline of knowledge you will need to discover your own Coffee Cherries perfect, delicious cup. There is no one right way for any of it; just remain curious and enthusiastic. We all enjoy good coffee, but we don't have to appreciate it in the same way. 4 5 Chapter 1 Why Should You Be A Home Brewer? Discover your perfect cup of joe and craft a great coffee that is adjusted to be just right for you. Why? I can think of at least 5 reasons. 4 5 Reasons to Become Home Brewer 1. Brew Quality Coffee When you start brewing a great coffee Using old coffee grounds does not cup at home, you will find that you can enhance the flavor of the coffee. control the quality of your cup. Now you can grind your beans right You can get the beans and the gear of before brewing, and get the freshest your choice anywhere these days without coffee. spending an arm and a leg, or order them online. 4. Have More Variety Unlike at a coffee shop, where you can You can control the entire process to choose from a limited range of coffee, at make great coffee every time. home, you can make many different kinds of coffee. 2. Pay Less for a Cup of Coffee At a coffee shop, the cost of a cup of If you create custom blends, you can also coffee is not cheap. adjust your brew's strength to be perfect for your taste. You can make great coffee at home for a fraction of the cost. So start making 5. Make it More Convenient coffee at home. Going to a coffee shop once in a while is fun, but if you do it daily as part of your You'll be glad you did because you will routine, it consumes a lot of time. learn to make your coffee just the way you like it, it will be your perfect coffee You have to drive to the coffee shop, cup. order, pay, pick up your coffee, drink at the shop, or take it to go. 3. Drink Fresher Coffee You can make the coffee as fresh as Once you can brew at home, you will possible, right before you drink it. make a great coffee and impress your family and friends. I have noticed that coffee shops grind beans in batches, which means the grounds are sitting around for a while- maybe even a day or more. 6 6 What’s in A Perfect Cup of Coffee? A great cup of coffee is one that is tuned perfectly for your senses. It has great, complex flavors; it is fresh and served at just the right temperature, it smells great, it is just right. You know great coffee right away when you have it. Characteristics of Great Coffee • Quality coffee Beans • Freshly ground coffee beans • The perfect degree of grind • The water • Quality brewing 7 7 Chapter 2 Quality Coffee Beans Even high-quality beans will produce low-quality coffee when brewed in a reduced- quality coffeemaker. Quality Coffee Beans Quality Coffee Beans Even high-quality beans will produce low- Another way to look at this is to realize quality coffee when brewed in a reduced- that there are limits to what a great quality automatic coffeemaker. roaster and a great brewer can do to improve the bean's quality, if the quality is It's crucial to start with great beans. not there. Espresso machines of the best quality and proper techniques can only do so much. Robusta vs. Arabica The variety of coffee tree and the No matter how much you perfect your conditions where it is growing also make a technique, you won't be able to improve big difference in the flavor of the coffee. the quality that much if you're starting with low-quality beans. There are only two important species of coffee trees that produce coffee beans In fact, coffee scientist Christopher H. that are widely sold: Hendon suggests that the outcome of any Coffea Arabica and Coffea Canephora (also given cup is dependent on four key known as Coffea Robusta). variables: the quality of the green (unroasted) coffee beans, the roast, the Arabica beans have a better, sweeter water, and the brewing technique. flavor and are the way to go for making great coffee. However, he doesn't give each of these equal weight. Robusta coffee is easier to produce and has more caffeine, but Robusta is bitterer What influences cup quality? than Arabica. Hendon says the quality of the green You may be able to tell the difference coffee beans has the most significant between Arabica beans and Robusta beans influence on the brew (50%). by looking at them- Robusta beans are more round, and Arabica beans are more Its impact is enormous compared with elliptical in shape. those of the roast (20%), water (20%), and brewing technique (10%) to emphasize, this is assuming that the brewer uses the best methods. 9 Quality Coffee Beans Processing the Beans Coffee processing is the stage after a crop When buying coffee beans, you should of coffee cherries is harvested, and the find on the label or listed on the website coffee seeds or coffee beans are extracted what process the coffee is. But if from the coffee cherry and can significantly you don't, leave and buy from someone affect the taste of the beans. else. Here are some of the conventional methods Storing Beans of processing coffee and how they affect By storing your coffee beans correctly, you flavor. can keep it fresh for up to a couple of weeks from the time it was roasted, but There are several processing methods. not more than that. The main ones are natural or dry process, pulped natural or honey process, or washed To freeze or not freeze? or wet process. There is a debate in the coffee industry regarding freezing coffee. Each processing method will have an effect on the flavor of your coffee. Some say you should and some say not to freeze. When brewed, natural process coffee tends to have robust fruity notes and full body I go by what my roaster tells me, just buy texture. enough for a couple of weeks at most, and keep it in a dark cool place. Pulp natural coffees will lack the natural process coffees' fruity notes, but it will have The enemies of coffee are oxygen, a very similar body texture. moisture, heat, and light. It will have the sweetness and the acidity So the best way to store it is in airtight, similar to washed process coffee. opaque canisters in a dark, cool, and dry place. Wash process coffee tends to be juicy as far as texture and will have delightful bright One right way to store coffee is to divide it flavors and good acidity. into smaller portions. Keep about half of it in one container and the rest in another. This way, you can use one container for one week, and the other half of the coffee won't be exposed to air every time you open the can. 10 CHAPTER 3 Freshly Ground Beans You found the perfect blend of coffee beans roasted correctly, but if you don't get the grind right, you can ruin the cup of coffee you are about to make. Freshly Ground Beans Roasting Beans Coffee beans, not roasted, would be Because coffee is freshest immediately unpalatable, and will remain no more upon roasting, if you happen to live close than the light green seeds of coffee. to one of the many small artisan coffee roasting companies can easily purchase A roaster decides at what temperature the freshest of coffee beans. and for how long the beans should roast to achieve the sensory profile required.
Recommended publications
  • Coffee Times

    Coffee Times

    COFFEETiMES DE | IT | EN COFFEEISSUE 10 – AUTUMN/WINTER 2016 COFFEE ROASTiMTING COMPANY SCHREYÖGG. INNOVATION ANED TRADITION. SSINCE 1890. The moka - a classic among the many preparation methods Since 1890 the Coffee Roasting Company Schreyögg from South Tyrol has stood EDITORIAL for top quality and workmanship from the bean to the cup. For the production of the various coffee blends more than 20 different raw coffees are purchased from selected plantations, which comply with our stringent criteria. They are roasted in individual varieties in the traditional long roasting process, then blended in an Dear customers elaborate procedure and sorted carefully – since 2002 at the modern production site in Parcines near Merano. and coffee lovers, air trade, sustainability, ecological culti- The basic idea that working must be worthwhile is You have probably wondered on various oc- thinking about the many different shapes of ac- vation and support for smallholders by the focus of Fairtrade. Fair living and production casions why you like your coffee best from a cessories apart from his basic work. The selec- local cooperatives – things the Coffee conditions for the people involved in the produc- particular cup. This is nothing strange. Like tion of the material may be the easiest problem FRoasting Company Schreyögg has been work- tion process create sustainability in coffee grow- for wine glasses, there are certain rules to be to solve, since only few substances, first and ing on for quite some time, not least ing and make it fit for the future – the borne in mind when it comes to the selection of foremost porcelain, are really suitable for a cup thanks to the high-quality Fairtrade aim being to create a stable balance of the right drinking vessel.
  • ILLY REPORT 2012 Download The

    ILLY REPORT 2012 Download The

    SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
  • Coffee Induces Expression of Glucuronosyltransferases by the Aryl Hydrocarbon Receptor and Nrf2 in Liver and Stomach

    Coffee Induces Expression of Glucuronosyltransferases by the Aryl Hydrocarbon Receptor and Nrf2 in Liver and Stomach

    GASTROENTEROLOGY 2010;139:1699–1710 Coffee Induces Expression of Glucuronosyltransferases by the Aryl Hydrocarbon Receptor and Nrf2 in Liver and Stomach SANDRA KALTHOFF, URSULA EHMER, NICOLE FREIBERG, MICHAEL P. MANNS, and CHRISTIAN P. STRASSBURG Department of Gastroenterology, Hepatology and Endocrinology, Hannover Medical School, Hannover, Germany cups of coffee daily.1 Coffee represents a readily available See editorial on page 1453. and much sought after caffeine delivery system because of the desired stimulatory effects on its consumers. How- BACKGROUND & AIMS: Coffee is one of the most ever, apart from caffeine, coffee contains a plethora of widely consumed beverages worldwide. Epidemiologic data complex organic compounds.2 Coffee represents a rich indicate that coffee consumption protects against the pro- source of phenols, polyphenols, flavanoids, and nonfla- gression of chronic liver disease and development of hepa- vanoids, a number of which have been associated with tocellular carcinoma and diabetes, but the mechanisms are antioxidant properties. A high proportion of chlorogenic not clear. UDP glucuronosyltransferases (UGT1A) are pro- acid and coffee bean flavanoids survive typical roasting teins with indirect antioxidant, cytoprotective, and genopro- temperatures of up to 230°C, but roasting also leads to tective capabilities; we examined UGT1A regulation in re- mutagenic polyaromatic hydrocarbons.2,3 Nevertheless, sponse to coffee in cultured cells and mice. METHODS: epidemiologic and study data suggest that coffee con- HepG2 and CaCo2 cells were incubated with regular, metal- sumption is associated with a decreased risk of a number or paper-filtered, decaffeinated, or instant coffee; green or of diseases. In 1986, Arnesen et al4 observed lower ␥ black tea; cocoa; or metabolic products of caffeine.
  • What Kind of Coffee Do You Drink?

    What Kind of Coffee Do You Drink?

    FLORE Repository istituzionale dell'Università degli Studi di Firenze What kind of coffee do you drink? An investigation on effects of eight different extraction methods Questa è la Versione finale referata (Post print/Accepted manuscript) della seguente pubblicazione: Original Citation: What kind of coffee do you drink? An investigation on effects of eight different extraction methods / Angeloni, Giulia*; Guerrini, Lorenzo; Masella, Piernicola; Bellumori, Maria; Daluiso, Selvaggia; Parenti, Alessandro; Innocenti, Marzia. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - ELETTRONICO. - (2019), pp. 1327-1335. [10.1016/j.foodres.2018.10.022] Availability: This version is available at: 2158/1142622 since: 2021-03-28T17:21:48Z Published version: DOI: 10.1016/j.foodres.2018.10.022 Terms of use: Open Access La pubblicazione è resa disponibile sotto le norme e i termini della licenza di deposito, secondo quanto stabilito dalla Policy per l'accesso aperto dell'Università degli Studi di Firenze (https://www.sba.unifi.it/upload/policy-oa-2016-1.pdf) Publisher copyright claim: (Article begins on next page) 28 September 2021 Food Research International xxx (xxxx) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres What kind of coffee do you drink? An investigation on effects of eight different extraction methods ⁎ Giulia Angelonia, , Lorenzo Guerrinia, Piernicola Masellaa, Maria Bellumorib, Selvaggia Daluisob, Alessandro Parentia, Marzia Innocentib a Department of Management of Agricultural, Food and Forestry System, University of Florence, Italy b Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, via U. Schiff 6, Sesto F.no, Florence, Italy ARTICLE INFO ABSTRACT Keywords: The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing Brewing methods and, finally, the extraction method.
  • Country-Of-Origin Effect on Coffee Purchase by Italian Consumers

    Country-Of-Origin Effect on Coffee Purchase by Italian Consumers

    UNIVERSITY OF LJUBLJANA FACULTY OF ECONOMICS MASTER’S THESIS COUNTRY-OF-ORIGIN EFFECT ON COFFEE PURCHASE BY ITALIAN CONSUMERS Ljubljana, March 2016 COK ALENKA AUTHORSHIP STATEMENT The undersigned Alenka COK, a student at the University of Ljubljana, Faculty of Economics, (hereafter: FELU), declare that I am the author of the master’s thesis entitled CONSUMER BEHAVIOUR IN THE ITALIAN COFFEE MARKET: COO EFFECT ON CONSUMER PURCHASE INTENTIONS, written under supervision of full professor Tanja Dmitrović, PhD. In accordance with the Copyright and Related Rights Act (Official Gazette of the Republic of Slovenia, Nr. 21/1995 with changes and amendments) I allow the text of my master’s thesis to be published on the FELU website. I further declare that: the text of my master’s thesis to be based on the results of my own research; the text of my master’s thesis to be language-edited and technically in adherence with the FELU’s Technical Guidelines for Written Works which means that I o cited and / or quoted works and opinions of other authors in my master’s thesis in accordance with the FELU’s Technical Guidelines for Written Works and o obtained (and referred to in my master’s thesis) all the necessary permits to use the works of other authors which are entirely (in written or graphical form) used in my text; to be aware of the fact that plagiarism (in written or graphical form) is a criminal offence and can be prosecuted in accordance with the Criminal Code (Official Gazette of the Republic of Slovenia, Nr.
  • Handbook of Processing of Coffee Powder 2

    Handbook of Processing of Coffee Powder 2

    PM Formalisation of Micro Food Processing Enterprises Scheme HANDBOOK OF PROCESSING OF COFFEE POWDER AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Introduction 3 1.2 Classification of green coffee beans 3 1.3 Structure of coffee bean 5 Chapter 2: Preparation of Coffee Powder 2.1 Green bean processing 7 2.2 Physico-chemical changes in coffee 9 2.3 Coffee brewing methods 14 2.4 Classification of instant coffee powder 18 2.5 Drying techniques 19 Chapter 3: Packaging of Coffee Powder 19 3.1 Need of coffee packaging 22 3.2 Impact of packaging on indices of failure 23 3.3 Shelf life of coffee powders in different packages 23 3.4 Types of packaging material used for coffee powder 25 3.5 Aluminium foil packaging styles used for coffee powder 27 Chapter 4: Food Safety Regulations & Standards 4.1 Definitions and standards 29 4.2 Food safety 32 4.3 Labelling standards 34 PMFME Handbook of Processing of Coffee Powder 2 Indian Institute of Food Processing Technology CHAPTER 1 INTRODUCTION 1.1 INTRODUCTION Coffee was allegedly born before 1,000 A.D. when legend has it that a shepherd named Kaldi, in Caffa, Ethiopia noticed that his sheep became hyperactive after grazing on some red berries. Coffee was first introduced in Turkey during the Ottoman Empire around A.D. 1453 and coffee shops opened to the public.
  • CAFFEINE Joan Kortbein, Registered Dietitian, Certified Diabetes Educator

    CAFFEINE Joan Kortbein, Registered Dietitian, Certified Diabetes Educator

    NUTRITION NOTES | OCTOBER 2020 CAFFEINE Joan Kortbein, Registered Dietitian, Certified Diabetes Educator Did you know that more than 80% of Americans consume at least one caffeinated drink every day? Caffeine is considered a natural stimulant. You can start to feel the effect of caffeine as soon as 20 minutes after drinking a cup of coffee. Moderate caffeine intake, defined as up to 400 mg a day for adults and less than 85 mg a day for teens – although not recommended, is considered safe. This is about the same as four cups of regular coffee or 10 cans of soda – although caffeine content obviously can vary for different beverages and brands (see below). Also keep in mind the travel and coffee mugs of today are much larger than those our grandparents sipped from, so you may be consuming 2-3 actual cups of coffee in just one of your mugs. Caffeine (mg) Potential Benefits of Potential Dangers of Food/Beverage (content may vary) Moderate Caffeine Intake Excessive Caffeine Intake Coffee (1 cup) improved alertness anxiety brewed 95-100 trouble sleeping or poor better short term memory quality sleep instant 60 shortened reaction time irregular heartbeat decaf 2-12 reduced risk of Alzheimer’s Tea (1 cup) promote headaches Parkinson’s diseases brewed 45 improved mood elevated blood pressure brewed green 20 and heart rate brewed decaf 2 reduced risk of heart disease increased risk of miscarriage Colas (12 ounces) 20 more likely to engage in risky behaviors Energy drinks 80-500 Energy Shots (1 oz) 215 Current recommendations for coffee lovers is 3-5 cups daily or Chocolate Milk (1 cup) 5 less than 400 mg caffeine daily.
  • Influence of Roasting Process in Six Coffee Arabica Cultivars

    Influence of Roasting Process in Six Coffee Arabica Cultivars

    295 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 75, 2019 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Sauro Pierucci, Laura Piazza Copyright © 2019, AIDIC Servizi S.r.l. ISBN 978-88-95608-72-3; ISSN 2283-9216 DOI: 10.3303/CET1975050 Influence of Roasting Process in Six Coffee Arabica Cultivars: analysis of Volatile Components Profiles a a a b Fabrizio Sarghini* , Evelina Fasano , Angela De Vivo , Maria Cristina Tricarico aUniversity of Naples Federico II, Department of Agricultural Sciences, Naples, Italy b Kimbo Spa, Italy [email protected] The complex composition of coffee aroma depends on the several factors regarding green coffee such as species and variety of the beans, origin , seeds size, colour (Toci and Farah, 2014). The most important coffee varieties are known to be Coffea arabica with good organoleptic characteristics, and Coffea canephora , known as Robusta of inferior quality. Development of aroma compounds also is greatly dependent upon the degree of roasting (Lopez-Galilea et al., 2006). In the roasting process almost 840 volatile organic compounds (VOC) are evaluated (Saw et al., 2015). The aim of this work is to investigate of the aromatic profile of six Arabica cultivar from Africa, Central and South America at different roasting degrees (light, medium and dark) and to establish odordescriptor categories as indicators for the assessment of flavour differences. The three roasting degrees were obtained in laboratory considering as target the industrial products and coffee roasting intensity was evaluated by a polychromatic colorimeter. The aromatic compounds of espresso coffee were evaluated by static headspace gas mass chromatography.
  • Espressos P R E S S O Bbara R

    Espressos P R E S S O Bbara R

    TTHEH E EESPRESSOS P R E S S O BBARA R COPYRIGHTED MATERIAL Espresso For the Love of Coffee and Crema HE FIRST TASTE OF ESPRESSO is like “enveloping the tongue T in velvet pajamas,” according to David Schomer of Seattle’s Espresso Vivace, or having “our tongues painted with many little droplets of oil,” in the words of Marino Petraco, a senior re- search scientist at illycaffè and a lecturer at the Università del Caffè in Trieste, Italy. That’s how two coffee authorities from two coffee capitals describe the silky coating left on the taste buds by the fi rst deposit of espresso crema. Espresso, Ital- ian for “express,” can be explained as “fast coffee.” The word is also associated with espressamenta, meaning “expressly” (as in a coffee “expressly for you”). What- ever the interpretation, espresso indicates the high-pressure extraction of coffee. And the thick surface layer of reddish- brown crema is the hallmark of a well- prepared cup. No espresso machine can extract desir- able aromas—caramel, chocolate, fl oral, fruity, smoky, earthy—not already pres- ent in the coffee. Not the fi rst espresso machine, a steam-driven cylindrical pro- totype patented in 1901 by Italian engi- neer Luigi Bezzera. Not the piston-driven 16 mechanism fi rst manufactured in the late theater with tasting tables, video confer- 1940s by Achille Gaggia, nor the pump- encing, and up to four interpreters sitting driven models developed since. But the behind glass booths, translating Petraco’s macchina is one of the four m’s—the oth- Italian poetry into various languages.
  • Measuring Consumer Preferences and Willingness to Pay for Coffee Certification Labels in Taiwan

    Measuring Consumer Preferences and Willingness to Pay for Coffee Certification Labels in Taiwan

    sustainability Article Measuring Consumer Preferences and Willingness to Pay for Coffee Certification Labels in Taiwan Chun-Chu Liu 1 , Chu-Wei Chen 2 and Han-Shen Chen 3,4,* 1 Department of International Business, Chang Jung Christian University, No. 1, Changda Rd., Gueiren District, Tainan City 71101, Taiwan; [email protected] 2 Department of Applied Economics, National Chung Hsing University, No. 250, Kuo Kuang Rd., Taichung 40227, Taiwan; [email protected] 3 Department of Health Diet and Industry Management, Chung Shan Medical University, No. 110, Sec. 1, Jianguo N. Rd., Taichung City 40201, Taiwan 4 Department of Medical Management, Chung Shan Medical University Hospital, No. 110, Sec. 1, Jianguo N. Rd., Taichung City 40201, Taiwan * Correspondence: [email protected]; Tel.: +886-4-2473-0022 (ext. 12225) Received: 8 December 2018; Accepted: 24 February 2019; Published: 1 March 2019 Abstract: Sustainability certification labels have become an important tool for aiding consumers in evaluating food safety, health concerns, and environmental friendliness. Few studies have explored the attributes of consumers’ environmental consciousnesses from the perspective of environmental concerns; hence, we focus on that lack. Our study contributes to the need to better understand consumer attention to sustainability information when making coffee certification attribute choices. We aimed to explore the importance that consumers attach to coffee certification attributes paid to these attributes while choosing and to willingness to pay (WTP). There were 650 questionnaires completed by those who had purchased coffee beans habitually in Taiwan; after factoring out the invalid questionnaires (i.e., those with omitted answers, incomplete answers, or those in which answers to all the questions received the same scale points were all deemed as invalid and removed), 568 valid ones were collected with a recovery rate of 87.4%.
  • Coffee Health New Antioxidant on the Block

    Coffee Health New Antioxidant on the Block

    Coffee Health New Antioxidant On The Block Green coffee beans have supplied a new player in the antioxidant arena. An extract of green coffee beans has been found to have a stronger antioxidant effect than established antioxidants like green tea and grape seed extract. The active constituent in coffee that is responsible for its many health benefits is a compound called chlorogenic acid. It neutralizes free radicals, and addresses the problem of hydroxyl radicals, both of which can lead to cellular degeneration if left unchecked. Chlorogenic acid also helps regulate metabolism. Compared to green tea and grape seed extract, green coffee bean extract is twice as effective in absorbing oxygen free radicals. One of the advantages of using the green coffee bean extract is that the negative effects of coffee are avoided. The chlorogenic acid is thought to boost metabolism by changing the way glucose is taken up by the body. And it does contain caffeic acids, which give a boost to energy levels like regular coffee does. But unlike boiled coffee, green coffee bean extract contains no cafestol, which is a diterpene. Along with its diterpene relative kahweol, cafestol increases concentrations of the ‘bad’ cholesterol, LDL, to levels that over a lifetime might increase the risk of coronary heart disease by as much as 20% These diterpenes also had an effect on the levels of liver enzymes measured. When these are elevated it is an indicator of stress on the liver. However the study that measured this found this was a transient effect, and also that the levels of liver enzymes were much lower than those with liver disease.
  • European Commission (DG ENER)

    European Commission (DG ENER)

    999996 European Commission (DG ENER) Preparatory Studies for Ecodesign Requirements of EuPs (III) [Contract N° TREN/D3/91-2007-Lot 25-SI2.521716] Lot 25 Non-Tertiary Coffee Machines Task 1: Definition – Final version July 2011 In association with Contact BIO Intelligence Service Shailendra Mudgal – Benoît Tinetti + 33 (0) 1 53 90 11 80 [email protected] [email protected] Project Team BIO Intelligence Service Mr. Shailendra Mudgal Mr. Benoît Tinetti Mr. Lorcan Lyons Ms. Perrine Lavelle Arts et Métiers Paristech / ARTS Mr. Alain Cornier Ms. Charlotte Sannier Disclaimer: The project team does not accept any liability for any direct or indirect damage resulting from the use of this report or its content. This report contains the results of research by the authors and is not to be perceived as the opinion of the European Commission. European Commission (DG ENER) Task 1 2 Preparatory Study for Eco-design Requirements of EuPs July 2011 Lot 25: Non-tertiary coffee machines Contents Introduction .................................................................................................... 4 The Ecodesign Directive .................................................................................................. 4 1. Task 1 – Definition ................................................................................ 6 1.1. Product category and performance assessment ................................................... 7 1.1.1. Definitions ...........................................................................................................................7