How to science up your coffee

(credit: Amanda)

Coffee is one of the most popular drinks worldwide, with countless cups of the dark, alluring elixir brewed up each day. And, lucky for those coffee-guzzlers out there, mounting data suggest it’s good for you; moderate coffee drinking has been linked to lowered risk of cardiovascular disease, liver diseases, diabetes, and an overall lowered risk of dying too soon.

But, as coffee-lovers happily continue sipping their morning fix with a dash of self-satisfaction, it’s worth noting that not every cup of coffee is equal. Brewed coffee can vary wildly in its flavor and chemical make-up, particularly the chemicals linked to health benefits. Everything that happens before the pour—from the bean selection, roast, grind, water, and brew method—can affect the taste and quality of a cup of joe.

So far, there’s little to no data on the health impact of drinking one type of coffee over another. In studies linking coffee to lowered risks of disease and death, researchers mostly clumped all coffee types together, even decaffeinated coffee, in some cases. But, there is a fair amount of data on individual components of coffee that are flavorful and beneficial—and how to squeeze as much them as possible into your mug. Here’s what the science says:

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from Scientific Method – Ars Technica http://ift.tt/1UASBSk
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