Coffee is good for you. Coffee is not good for you.
So which is it?? That depends on you and the quality of the coffee and water you choose to drink! As with every food, listen to what your body is telling you and educate yourself on what REAL food is. There are many variables and this interview with Chris is worth 25 minutes to get some perspective:
I love my morning cup of coffee. I don’t do it because I need the boost – it’s a ritual – Me timeJ. Always start with the highest quality ingredients possible because you deserve the best!
The basics of making coffee:
- The coffee:
- Choose whole bean – grinding at the time of usage offers greater assurance of freshness. Ground coffee can be rancid while still on the store self (rancidity = inflammation).
- Choose organic – coffee crops are heavily sprayed with pesticides (pesticides destroy good gut flora and put extra strain on your detox systems).
- Fair trade – consider the fact that you vote with your dollar. Is it important to you that workers are treated fairly?
- The water:
- Pure, clean water.
- Spring water is great. Bottled spring water is good too (as long as you know the source and are sure it’s not just bottled tap water).
- O. (reverse osmosis) is ok if you re-mineralize it (1/4 t of unrefined sea salt per gallon).
- Filtered is good too if the system removes the bad stuff.
- Start with room temperature or cool water.
- Heat to 90C. Consume within 20 minutes for optimal flavour.
- Flavoured coffees are usually lower grade beans.
- Refrain from using sweeteners and flavourings as they often contain hidden chemicals that can be downright dangerous. Some research suggests that even dairy can interfere with the therapeutic benefits of coffee.
- Coffee freshness is effected by oxygen, light, temperature and humidity. Once the original package is opened, store in an airtight, solid colored container in an area that has a stable temperature (not the fridge or freezer).
- The experts suggest using 1:16-18 ratio coffee to water. 10-15 G coffee and 250-350 G filtered water per serving is in the ball park. It’s a matter of taste and personal preference so play with it the proportions.
- If using distilled water or R.O. (reverse osmosis) be sure to re-mineralize with something like unrefined sea salt– minerals are essential for proper extraction.
- Never reheat or microwave! Hopefully you own a Thermomix to reheat in.
A note on tea:
I also brew loose tea in my Thermomix. Having the ability to control the temperature is a great benefit.
It’s important to know where the tea you are consuming comes from even if it’s organically grown. The tea plant naturally takes up heavy metals and toxins like lead, arsenic and fluoride. The quality of water counts here too. Fluorinated, chlorinated and chloramine treated water (i.e. tap water) adds to the list of contaminates that the body has to deal with.
AMAZING TM COFFEE
For 2 servings:
- Weigh in 30-40 G whole, organic coffee beans.
- Grind 20 sec/speed 8-9.
- Brush down and add 700-800 G pure water.
- Brew for 7-8min/90C/speed 2.
- Pour through a reusable coffee filter directly into mugs or a coffee press.
For 3 servings:
- Weigh in 60 G whole, organic coffee beans.
- Grind 20-30 sec/speed 8.
- Brush down and add 750-1000 G pure water.
- Brew 6-9 minutes/90C/speed 2. (Time is relative to the temperature and amount of water)
- Pour into a 1 litre coffee press and serve.
For 6 servings:
- Weigh in 90 G whole organic coffee beans.
- Grind 20 sec/speed 8.
- Brush down and add 1500-1800 G pure water.
- Mix 5 sec/speed 3.
- Brew 8-12 min/90C/speed 2.
For lattes and power coffees: