The truth about these "coffee heresies" the advantages and disadvantages of coffee caffeine and roasting degree

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From time to time, we will hear hearsay about coffee knowledge that sounds very ramming. Not only are we bluffed, but we are more willing to use it to bluff others. But is it really so true that these "coffee truths", which are spread by word of mouth and sound like the same thing?

In this article, we find out six of the most popular coffee legends to uncover the secrets!

I.

Bulletproof coffee helps you lose weight, makes you smarter, and is "low in mold."

Imagine what coffee would taste like if brain octane oil (Brain-octane oil) and ghee were added to the coffee and fully mixed. Dave Asprey, the inventor of bulletproof coffee, did, and his warm, greasy, caffeinated smoothie was once the most popular drink in Silicon Valley.

In addition to a series of proven health benefits (including memory improvement, weight loss, etc.), the main attraction of bulletproof coffee is its promise of sustained energy supply, which is said to provide up to 2-3 times as much energy supply time as a regular cup of coffee.

If you are not a fashion hunter, you can stop following bulletproof coffee, because in many ways, bulletproof coffee is only acceptable. If you're not in the habit of eating breakfast, or if you're totally boycotting carbohydrates in your diet, you can drink a cup of bulletproof coffee with more than 460 calories.

On the other hand, the promised "low mold" part of the bulletproof coffee proved to be completely false. Although raw coffee beans may produce mold in the process of washing, this part of the mold is destroyed early after baking at high temperature, and there is no low mold at all.

Bulletproof coffee does not bring health benefits as it promises, it only changes the diet. At the same time, there is no so-called "low mold" in boutique coffee.

Translator's note: Dave Asprey named the medium-chain triglyceride oil (MCT, from coconut oil) in the bulletproof coffee formula as the highly oriented "brain octane oil" (Brain Octane). That sounds so brainstorming! At the same time, he believes that the mycotoxin of ordinary coffee beans will make the coffee lose its efficiency and taste bitter. Then came the concept of "low-mold coffee beans", calling it "Upgraded Coffee".

2.

The coffee packed and taken away tastes the same as the coffee that Tang drinks.

My first coffee takeout experience was very disappointing. The day before yesterday, I went to the same coffee shop and drank the same cup of coffee made by the same barista. Compared with the takeout I drank at home, it was a world of difference.

The cappuccino drunk in the shop is dense, sweet and fragrant, but why is it so light and tasteless when it is put into a paper cup?

My first reaction was that the barista wasn't in a good mood when making my cappuccino, so. For a while, I bought the cappuccino made by the same barista again and again, until the sixth time, I realized that the problem was not the barista, but the paper cup.

Let's take a look at the drinking mouth with a paper cup. There is only a small opening that blocks cappuccino's most iconic milk foam. In addition, the lid also suppresses the taste of coffee. We think that the coffee is mellow and delicious, and a large part of the contribution comes from the sense of smell, not just the sense of taste, and the small hole in the lid is not conducive to the sense of smell, and when we can't smell more coffee, of course I think the coffee is not that good.

To solve this problem, it is also very simple to make an extra hole in the lid, which is not only conducive to the effective outflow of coffee aroma, but also conducive to the smooth arrival of milk foam to the tip of the tongue.

3.

Deep roasted coffee = stronger caffeine

Although deeper-roasted coffees have stronger flavors (such as smoke, chocolate, etc.), it is nonsense to say that they therefore have strong caffeine.

The general corollary is that because coffee is stronger, it must have more caffeine. This is not true. In fact, deep-roasted coffee beans and medium-to-light roasted coffee beans contain about the same amount of coffee per gram.

Another recent widespread rumor is just the opposite: higher baking temperatures make some of the caffeine disappear. Again, this is completely wrong! The extension of roasting time of coffee beans does cause more water loss and shrinkage, so it can be assumed that in deep-roasted coffee

Caffeine is high because the overall weight yield of coffee beans is reduced. However, this had little effect on the actual caffeine content in brewed coffee.

4.

Espresso has the highest caffeine content of all the coffee on the menu.

There are times when you go for a cup of coffee simply to get enough caffeine for a day's work. But did you know that Espresso is not the most effective solution on Monday morning?

By comparison, a cup of coffee contains more caffeine. A shot Espresso contains 47-65 milligrams of caffeine, while an 8-ounce cup of hand-brewed coffee contains 95-200mg of caffeine, almost twice as much as Espresso.

The scientific basis behind this is the extraction time. The extraction time of Espresso is about 30 seconds, while it takes at least three times as long to brew coffee. Although the concentration of caffeine in Espresso is higher, when diluted to 8 ounces with water or milk, the caffeine content is much lower than that of hand-brewed coffee.

At this point, we have to say that cold brew, which takes as long as 10-12 hours to extract, has nothing to do with the water temperature, and the longer extraction time makes the caffeine content of cold brew higher.

So, if you need more caffeine, you can choose hot or iced hand coffee.

5.

Always order a Latte when you have a selection disorder.

This is partly due to the promotion of the word "latte" by the second wave of coffee and the corresponding popular culture, and partly because the third wave of coffee is becoming more and more complex and demonized. New coffee drinkers are more likely to choose a cup of Caffe Latte.

To some extent, "order a latte" makes sense, because the latte is the least coffee on the coffee shop menu, and its strong milk feeling makes the latte in many coffee shops more like coffee milk. This is more acceptable for people who are just beginning to try coffee.

However, after drinking a latte for a while, you have to try some other coffee drinks properly. From a professional point of view, these coffee drinks usually do not step on mines.

1. If you are in a nice coffee shop and want a milky coffee that is not so special, you can choose flat white, which is more delicious than a latte.

two。 If you are in a coffee shop where you don't know what the quality is, you can hardly make a mistake by choosing an iced long black. Even if the Espresso is too sour, it will not be too cold; if the Espresso is too bitter, it will be diluted by a large amount of ice water.

VI.

Fully trust your barista, don't push it.

You may have read reports that baristas throw coffee cups in their faces because they want extra hazelnut syrup, which creates a psychological shadow on baristas' requests. "I don't really care what baristas say."

This is just a few baristas. The truth is that no barista will refuse your reasonable personal preferences and requests. Usually, baristas will be happy to receive your requests, or at least they can make sure you get the coffee drink you are most likely to like, virtually reducing their work.

There are two sides to everything. As a consumer, your job is to know what your request means, in other words, what kind of flavor change it will bring. You can't ask for semi-sugar on the one hand and not sweet enough on the other!

For example.

Bad demonstration: "I'd like a stronger cappuccino, but dessert and milk."

This requirement is very vague and confusing.

General demonstration: "I'd like a stronger cappuccino with some sugar in it."

This is clear, but it leaves some room for speculation, which is not very good either.

Good demonstration: "I'd like a cappuccino, add an extra shot, and help me put in a cube of sugar."

The needs are very clear.

I'd like a cappuccino with 58 milliliters of Espresso in it. The milk is steamed to 64 degrees Celsius, the ratio of foam to milk is 1:3, and mix well with 4 candies and 5 cubes of sugar. Thank you.

Why don't you die?