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How Many Types of Coffee and Coffee Are There?

For many people, coffee from everyday life is indispensable – whether in the morning as a guardian, in between to enjoy or at work.

There are 103 types of coffee and much more types of coffee. But how exactly does this great variety of coffee drinks arise?

For every coffee lover, daily pleasure plays a different role, but one thing has to decide for themselves: Which variety is the right one? In order to get closer to the answer, various aspects of the manufacturing process are examined in more detail.

The coffee manufacturers have taken advantage of the fact that the coffee drink is now indispensable for many people and developed countlessly many different types of coffee: the range ranges from refreshingly cold ice coffee for a hot summer day to caffeinated coffee for evening hours to environmentally friendly and fair traded Organic coffee-the list seems to extend endlessly. Since it is still easy to keep an overview. Of course, the taste also plays an important role. Every type of coffee carries its own flavors through the way of cultivation and its special workmanship. Some hardly differ from each other, others very strong. And trying out yourself through all possible varieties to find the ideal taste can take an eternity. Therefore, a small helpful overview is created here, on which you can orient yourself.

Coffee types and their growing areas

If you haven’t thought about it yet, you would perhaps understand the two terms coffee types and types of coffee in a synonym. But even if it may not seem that way at first glance, these are two terms that cannot be equated with each other. A biological distinction is set up in the term coffee type. This means that the individual types of coffee feel comfortable in a different climate and are best to grow there. There are a total of 103 different types of coffee and of these 103 different types of coffee are surprisingly mainly used for the countless types of coffee that we know from the shops: the Coffea Arabica and the Robusta. The latter is also a sub -genus of Coffea Canhora. Around 70 % of the coffee market are filled by all sorts of varieties of the Arabica bean and about 30 % make up the robusta. In addition to the two species, the Coffea art Liberica and the intersection of Maragogype, which is a variety of the Coffea Arabica, share the remaining percentage of the coffee market. However, this is only approximate estimates, a clear statement cannot be made. But why are these two species in the world of coffee so strongly represented? What makes it so special?

The Arabica coffee fairs require a cool and stable climate with a temperature between 18 and 22 degrees. They can be found in altitude regions from 1000 meters. Due to the cooler temperature conditions, the Arabica bean with a curved scar on the flat side needs a lot of time to ripen and can therefore develop the diverse aroma. This enables a wide range of coffee types. In contrast, the robusta can be found in warmer growing areas in the flat country. It also withstands higher temperature fluctuations, which explains its name. The rich, earthy but low -acid taste is characteristic, which leads to a somewhat lower variety. The bean is somewhat smaller than the Arabica and has a straight scar. In contrast, the Liberica bean is juicer, harder and contains little sugar, but a lot of caffeine. Accordingly, this can be the reason why it is not so strongly represented on the market.

What distinguishes the types of coffee?

The whole thing now looks a little more complex with all the types of coffee, which can ultimately be found on shelves of supermarkets. The distinction between the type of coffee is no longer sufficient here. Because the diversity of the types of coffee already starts during cultivation. But how exactly do more than two types of coffee become so many types of coffee?

The climate significantly determines the direction in which the quality of the coffee will go. By cultivation on plantations in the highland mountains-as with the Arabica bean-the coffee bean enables a longer ripening process. As a result, the bean can develop much more in terms of taste, which leads to a greater variety and high quality. Many plantations are now being grown in monocultures, i.e. without other plant species, although the coffee plant prefers shadow regions with other plants and trees because it can thrive in them better. The organic coffee, for example,-like the originally natural environment of the coffee plant-is grown in mixed forests and, in addition to the shadow, also has a higher nutrient content in the soil. In addition, the pest infestation is not as high as in monocultures, which means that pesticides and fertilizers only have to be used in small quantities. A mixed culture thus obviously creates many advantages for the environment, which also speaks for a high -quality coffee bean than with monocultures.

Immediately after the harvest, there are other differences in the preparation of the coffee beans: Now there are many different ways to produce certain flavors from the coffee bean. On the one hand, the coffee beans can be placed on the floor or special “Dry Beds” for drying. During this drying process, the coffee bean pulls the sweet aroma out of the pulp and absorbs it. On the other hand, they can also be processed directly wet. The pulp is removed from the beans and the coffee beans are fermented in a subsequent fermentation process. If water is added, this can still significantly influence the taste. Air cleaning then removes foreign bodies such as wood and bowls.

After this preparation of the coffee bean, the roasting is pending, which decides whether it is the final product of coffee or espresso. The duration of the roasting is crucial for this. If the beans are roasted between 5 and 13 minutes, it is coffee beans for filter coffee. Espresso needs a pussy time of up to 20 minutes. Each coffee bean is equally suitable for both roasting processes.

Countless many types of coffee

Ultimately, the countless types of coffee arise from the mixtures of different types of coffee that grow in different climate regions. These mixtures are also called blends. Due to the right mixture, delicious aromatic and harmoniously adapted flavors can lead to a complete pleasure. On the other hand, high -quality and expensive coffee can be mixed with poorer coffee in order to make the expensive coffee accessible to less money. There are also a few companies that offer the so -called single origins: this is a coffee that consists of only one coffee type of only one growing region.

From the choice of the growing area to roasting, before the type of coffee comes alone or mixed with other species in the machines, there are many components that play an important role in the final taste of the type of coffee. However, the variety of drinking coffee drinks does not stop at the coffee beans, because in addition to the coffee beans, other ingredients such as milk and sugar can be mixed in. And most of them are based on only the two types of coffee Arabica and Robusta. It only says: try it out and enjoy, but you can definitely define a rough direction.

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Coconut Chips: How Healthy and Sustainable They Really are

Coconut chips are considered a healthy and filling snack between meals. You can find out here how the tropical fruit actually affects your body and what ecological effects coconut chips have.

Coconut chips: how to buy and use them

You can not only buy coconut chips and snack on them, you can often find them as part of muesli and nut mixtures or bars. They are also a popular ingredient for yoghurt and quark dishes, smoothies and smoothie bowls or creamy desserts.

You can also use the chips as a baking ingredient for cookies, muffins and other desserts. They are suitable as a decorative topping for soups, curries and other wok dishes with coconut milk. When buying, you should use organic coconut chips if possible. In this way you support sustainable agriculture that works without pesticides that are harmful to the environment and health.

Also make sure that the coconut chips do not contain any sulfur dioxide (E 220). This is a preservative that poses no risk as long as the legal limits are observed. However, some conditions, such as asthma, require caution. Sulfur dioxide also destroys vitamin B1. It is therefore forbidden to sulphurize certain products containing vitamin B1.

Some coconut chips also contain sugar syrup or other sweeteners. If you want to avoid this, you should first look at the list of ingredients.

These are the nutritional values of coconut chips

Compared to other nuts, coconut chips are relatively high in calories: Rapunzel coconut chips contain around 700 kilocalories per 100 grams. They each consist of about seven percent carbohydrates and protein and about 14 percent fiber.

Almost all of the rest is fat. So this makes up about two-thirds. Coconut chips consist largely of saturated fatty acids. They contain 64.4 grams of the rather unfavorable fats per 100 grams. Up to a certain amount, saturated fatty acids also play an important role for our body: For example, they are essential for the protection of our organs and for hormone and immune metabolism.

At the same time, however, they also increase the LDL cholesterol level. This increases the risk of cardiovascular disease. According to the guidelines of the German Society for Nutrition, saturated fatty acids should therefore not make up more than seven to ten percent of the total energy balance. However, this value is often exceeded. That’s why you should only consume coconut products in moderation.

Compared to nuts and seeds, coconut chips are also poorer in micronutrients. They only contain potassium and iron in appreciable amounts. Other minerals or vitamins are contained only to a small extent.

Make coconut chips yourself: Here’s how

If you want to make your own coconut chips from fresh coconut pulp, you can follow these steps:

First, it is best to cut the flesh into thin strips with a vegetable peeler.
Place the strips on an oven rack or a baking sheet lined with parchment paper.
Optionally you can refine them with a little salt or a sweetener of your choice.
The coconut strips are now placed in the oven at 180 degrees Celsius for about seven to ten minutes. If they are already slightly browned around the edges, you can take them out and let them cool down.

How sustainable are coconut chips?

Coconut palms only grow in tropical regions. The Philippines, Indonesia and India are therefore among the largest coconut producers. Coconuts therefore have to cover long transport routes to Germany. Their life cycle assessment is correspondingly poor.

In addition, it is usually very difficult to trace back the coconut chip chain. For most coconut products, it is unclear under what working conditions and for what wages farmers in the countries of origin had to grow and harvest the fruit.

That’s why you should use Fair Trade certified coconut chips whenever possible. Depending on the type of seal, regular working hours, fair wages, democratic corporate structures and transparent trade routes are among the things that are taken into account.

Another problem is that coconut trees are slow growing and not very productive. If the demand for coconut products increases, this creates pressure in the producing countries. Farmers may then turn to harmful monocultures and synthetic pesticides and fertilizers to speed up yields. This is particularly fueled by the increasing demand for inexpensive coconut oil.

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Isomalt: Why Sugar-free Candies are Often Not Calorie-free

What is Isomalt? Where is the sugar substitute found and why is it considered “sugar-free” even though it has calories?

When it comes to sweets, many people turn to a sugar-free alternative – it’s better for the teeth and supposedly calorie-free. Unfortunately, this is often not true: Isomalt, for example, is a common sugar substitute in sugar-free foods – and it is actually sugar-free, but by no means low in calories.

What is Isomalt?

Isomalt is a sugar substitute (more precisely: a sugar substitute) and has the E number E953. In nature, the sugar alternative occurs, for example, in sugar beets. Isomalt is odorless, white and crystalline. The sugar substitute is also available in liquid form.

Isomalt for the food industry is produced from normal beet sugar in two processing steps:

In the first step, isomaltulose is extracted from the beet sugar with the help of enzymes.
In the next step, isomalt is obtained by hydrolysis – the splitting of chemical compounds by water.

What foods contain isomalt?

Isomalt is used in the production of many sugar-free and low-sugar foods: candies, baked goods, mustard, sauces, jams and desserts. Since isomalt only slightly affects blood sugar and insulin levels, it is particularly suitable for diabetics and is contained in many diabetic foods. It is used in corn flakes for its technical properties to improve the crunch.

In addition, isomalt is used in pharmacy and in animal feed production. And in technical applications, Isomalt is used as a stabilizer (e.g. in the production of PVC), plasticizer, adhesive or binder.

Identification: How do I recognize isomalt?

The Food Information Regulation of 2014 regulates the labeling of isomalt: sweeteners and sugar alcohols – to which isomalt belongs – are summarized under the term “sweeteners”.

Foodstuffs containing sweeteners must be labeled “with sweetener(s)”. In addition, the sweetener must also be included in the list of ingredients. For isomalt, for example, this could look like this: “sweetener isomalt” or “sweetener E 953”.

Why is isomalt “sugar-free” and still has calories?

Isomalt has almost the same sweetening power as normal sugar and can be processed in a similar way. However, anyone who assumes that “sugar-free” foods – which contain isomalt – are also calorie-free is wrong. Although isomalt has only half as many calories as sugar, it is still two calories per gram. So if you’re watching your calorie intake, don’t be misled by the “sugar-free” description.

However, isomalt has a lower glycemic index (GI) than regular sugar. The GI indicates how a carbohydrate-containing food affects blood sugar levels. A score below 50 is considered low. An index of two to a maximum of nine was found for isomalt in various studies. This means that, in contrast to normal household sugar (GI = 68), isomalt is more suitable for diabetics and people who want to lose weight.

Isomalt: tooth-friendly sugar substitute

Compared to normal sugar, isomalt is also significantly better for the teeth: It forms very little acid because it is not metabolized by the microorganisms in the mouth due to its stability. Isomalt has only a very low potential to trigger caries and is considered to be tooth-friendly.

Alternatives to isomalt

Isomalt has clear advantages: it is tooth-friendly, has a low glycemic index and only half the calories of regular beet sugar. However, don’t let the term “sugar-free” fool you: Many sugar-free foods are not also calorie-free. And the sugar substitute has another disadvantage: in large quantities, isomalt can have a laxative effect.

A calorie-free sugar alternative is erythritol. It is made by fermenting grape sugar. Like isomalt, it has only a minor effect on blood sugar and insulin levels. However, this sugar alternative is truly zero-calorie.

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Are Pretzels Vegan? What You Have to Look Out for with Pretzels

Many people wonder whether pretzels are vegan at all. After all, many foods contain animal products that we would not suspect. How about the pretzel?

Pretzels are not always vegan

A pretzel traditionally consists of a lye dough, i.e. flour, yeast, water, salt and baking soda for the lye. In some regions and in some bakeries, traditionally prepared pretzels also contain lard. This makes the dough smoother and the machines can process it more easily. Especially with fresh dough that has not rested for long, the lard helps with further processing.

Today, however, many bakeries do without the lard and use butter or vegetable fat instead. If butter is used, the pretzel is no longer vegan, but at least vegetarian.

How do I recognize vegan pretzels?

The use of pork fat or butter does not have to be labeled. As a rule, however, bakeries have lists of ingredients on hand so that they can also provide information in the event of allergies. Here it helps to simply ask for the list of ingredients. You can also find ingredient lists online at larger bakeries.

Some bakeries also label pretzels with “vegan” on the price tag. The V-Label identifies vegan products reliably and transparently.

You can be absolutely sure when you bake pretzels yourself.

Do pretzels contain egg?

In some Internet forums you can read again and again that pretzels are coated with egg. They should then look nicer and browner. However, the browning is caused by the bath in caustic soda and the subsequent baking of the pretzel.

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Minerals: These are the Most Important Nutrients in Your Diet

Minerals are essential for our body. But which are the most important ones and what effect do they have? And what is the difference to vitamins?

Minerals: why do we need them?

Minerals are vital for our organism (to survive). They ensure that everything, really everything, works well – from the bones to digestion and cell renewal. Like vitamins, minerals are micronutrients that the body needs in addition to macronutrients – carbohydrates, proteins and fats – to regulate metabolic processes. They are important for the electrolyte and water balance, for the immune system and indispensable for the structure and function of bones, muscles and teeth. The body also needs minerals for vision and the nervous system, and they are involved in blood clotting and reproduction.

However, our body cannot produce the micronutrients on its own – but we can support it by eating the right foods. Minerals are found as inorganic food components in various animal and vegetable foods. You can read about which minerals are in which foods at the end of the article.

How many minerals does the body need?

In order for the processes in the body to work properly, the supply of minerals and vitamins must be right. But how many minerals does the body need? Because this is not so easy to assess, there are official nutrient recommendations. In German-speaking countries, the D-A-CH reference values ​​are the standard. These reference values ​​indicate the amount of nutrients a person should consume in order to stay fit and healthy. Incidentally, there are also these recommendations for the other nutrients: carbohydrates, proteins, fats, vitamins and also for energy, water, fiber and alcohol.

The reference values ​​are initially based on the nutrient requirement – i.e. the amount of nutrients that is necessary to avoid a deficiency. This requirement is increased by 20 to 30% because it is an average value: this means that the reference values ​​are usually higher than the actual nutrient requirements. Individual needs vary from person to person and depend on many things such as age, gender or metabolism.

If you eat a balanced diet, you shouldn’t have any problems with deficiency symptoms: Most people in Germany are adequately supplied. However, there are some risk groups that should pay special attention to their mineral intake. They include pregnant and breastfeeding women and the sick, but also people with a lot of stress, an unbalanced diet, special diets and vegan diets. If you belong to one of these groups, you can take minerals in a targeted manner: either through dietary supplements or – and we recommend this – by eating the right foods.

Minerals: bulk and trace elements

Minerals are required by the body in different amounts and are divided into bulk and trace elements depending on their content in the body.

The bulk elements include: sodium, potassium, calcium, magnesium, chlorine, phosphorus and sulfur. They occur in a concentration of over 50 mg per kg of body weight.

Trace elements, on the other hand – as the name suggests – only occur in traces in the body. They are only found in the body in concentrations of less than 50 mg per kg. The minerals iron, iodine, fluoride, zinc, selenium, copper, manganese, chromium and molybdenum are considered trace elements. A special feature is the mineral iron: Although it occurs in a concentration of around 60 mg per kg of body weight – it should therefore theoretically belong to the bulk elements – due to the similarity of its functions to the trace elements, iron is counted to this subgroup of minerals. The most important minerals and their functions at a glance: Many types of fruit and vegetables contain minerals.

The most important minerals and their functions at a glance

Minerals have different functions and are found in different foods. We give you a brief overview of the most important minerals here – if you want more detailed information, browse through the linked articles on the individual minerals.

Magnesium is important for the muscles and enzymes that stimulate metabolism – it also ensures strong bones and is involved in the storage and release of hormones. The mineral is found in many plant sources such as spinach, kohlrabi, nuts and sunflower seeds, wholemeal bread and legumes.
Calcium: Teeth and bones need enough calcium (or calcium) to grow and remain stable – children in particular should therefore always consume enough of the mineral. But it also strengthens your cell walls, helps make hormones, and plays a role in blood clotting. If you are deficient, calcium is “pulled” out of the bones and into the blood, which can cause osteoporosis. It is therefore best to eat enough green vegetables such as broccoli, kale, algae or nuts – dairy products such as cheese and yoghurt also contain a lot of calcium.
Sodium: This mineral is found in almost all foods – especially table salt and salty products. You need sodium for your water balance, your blood pressure, the activity of enzymes and your acid-base balance. However, be careful not to eat too much salt – too much sodium can cause problems with high blood pressure, edema, drowsiness and restlessness.
Phosphorus: Just like calcium, phosphorus is important for teeth and bone formation. In addition, the muscles need the mineral to convert energy into movement and it is a building block of our genetic make-up. Phosphorus is added to industrially processed foods in particular – but even if you do without such products in everyday life, you don’t have to worry about a deficiency here: The substance is found in protein-containing products, legumes, nuts, most types of fruit and vegetables and also in Meat, fish, eggs and dairy products.
Potassium is extremely important for the transmission of nerve signals, water and electrolyte balance as well as for good muscle function. You can find it in many foods, especially spinach, potatoes, kale, mushrooms, and nuts.

Chloride: The mineral is related to sodium and potassium and is a component of stomach acid and bones. In addition, chloride regulates the water balance and is involved in the acid-base balance. A good source of chloride is table salt. You can also cover your chloride needs with foods such as salami, pork ham, kefir, milk or cheese.
Iron: is involved in the storage and transport of oxygen in the blood, blood formation and the regulation of numerous metabolic processes. The mineral is also important for brain development in children and adolescents. Menstruating women have an increased need. You can cover your needs with green vegetables such as spinach, kale, broccoli, brown rice and other whole grain products or with animal products such as meat or offal.
Iodine: As an essential component of the thyroid hormones, iodine is involved in growth and maturation, heat production and energy metabolism. Iodized salt is a good source of iodine.
Fluoride is a component of bones and teeth, it promotes the development of tooth substance and inhibits the growth of caries bacteria. You can get fluoride from mineral water, fluoridated salt, or black tea.
Zinc: The trace element is a component of many enzymes and the antioxidant protection system, it is also involved in growth and development, influences hormone metabolism and the immune system. Because our body cannot store the mineral well, we depend on a continuous supply – for example through whole grain products, oatmeal, milk and milk products or meat.
Selenium protects against oxidative damage, influences blood clotting, is involved in thyroid metabolism and stimulates the immune system. You can cover your needs with potatoes, brown rice, peanuts, asparagus, wholemeal bread or hazelnuts.
Copper has many functions in the body. Among other things, it helps with the mobilization and transport of iron, protects against free radicals and contributes to the coloring of eyes, hair and skin. Nuts – especially cashews – salsify, artichokes and whole grains are good suppliers of copper.
Manganese supports the development of connective tissue, protects against free radicals and is involved in carbohydrate and amino acid metabolism. Blueberries are a particularly good source, but blackberries, spinach, strawberries, kale or wholemeal rye bread also help to cover your daily needs.
Chromium supports the absorption of glucose from the blood and thus ensures a balanced blood sugar level. You can meet your needs with foods such as mushrooms, Brussels sprouts, spinach and tomatoes.
Molybdenum is a component of enzymes and is found in foods such as red cabbage, green beans, peas, peanuts and whole grain products.

Minerals vs. vitamins: A distinction

Both minerals and vitamins are micronutrients and very important for your body: They influence all life activities, so a deficiency can have serious consequences. But the fundamental difference between vitamins and minerals lies in their origin: vitamins are organic compounds in the body, while minerals are inorganic components.

You need both micronutrients for a healthy and functioning organism: Both vitamins and minerals are involved in numerous metabolic processes, they play a major role in the electrolyte and water balance, are for the immune system and for the structure and function of bones, muscles and teeth indispensable. They are also necessary for vision and the nervous system and are involved in blood clotting and in the processes of reproduction, cell division and differentiation.

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Fiber in the Diet: What are the Best Suppliers?

Fiber is an important part of a healthy diet. We’ll tell you what fiber is all about and which foods contain a particularly large amount of fiber.

What is dietary fiber?

Dietary fiber is mainly found in plant foods. These are mainly linked sugar molecules. They swell up in our body and thus ensure a faster feeling of satiety. They are not decomposed by enzymes in the stomach and intestines, but are excreted almost undigested.

Dietary fiber can be divided into water-soluble and water-insoluble:

Soluble fiber is broken down by bacteria in the large intestine, which, according to the Apotheken Umschau, is good for the intestinal flora.
Insoluble fiber binds water and swells in the intestine. In this way, the contents of the intestine are transported faster.

Dietary fiber: we need it for that

Although fiber does not provide our body with nutrients and is often excreted undigested, according to Apotheken Umschau it plays a very important role in our body:

They stimulate digestion and prevent constipation.
Fiber also causes the blood sugar level to rise very slowly after eating. This is especially helpful for people who suffer from diabetes.
Fiber is said to have a positive effect on cholesterol levels. However, the study situation is still ambiguous in this regard.
A high-fiber diet can prevent colon cancer.
Drinking enough water is important for a high-fiber diet. The German Society for Nutrition (DGE) recommends about one and a half liters of water or unsweetened tea a day. This is the only way the dietary fibers can swell in the intestine.

Dietary Fiber: The Best Foods

If you value a balanced diet, you don’t have to worry about a lack of fiber. The best fiber suppliers are:

Fruits: apples, pears, berries, kiwis and citrus fruits
Dried fruits: plums, raisins and apricots
Vegetables: Jerusalem artichokes, broccoli, carrots, potatoes, and Brussels sprouts and white cabbage
Whole grain products: Whole grain bread and whole grain pasta
nuts and seeds
Legumes: Peas, lentils and beans

High-fiber diet: These foods are unsuitable

As mentioned above, dietary fiber is mainly found in plant foods. These should therefore make up the bulk of your diet. The DGE also recommends this in its ten rules for a balanced diet.

But not all plant-based products are automatically high in fiber: foods made from white flour in particular contain hardly any fiber. For a high-fiber diet, it is better to choose the whole grain version.

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If You Have The Choice, You Are Spoiled For Choice: Which Type of Coffee Should I Choose?

There are almost countless methods and variants of coffee types. If you have to make a decision, it can be very difficult. We have put together the most important ones for you.

What it may be? Coffee types with milk – they are not all the same!

Coffee is coffee, you might think. If you order a latte in a café, for example, you might be served a café au lait in one and a café macchiato in the other, because although both types of coffee are made of coffee and milk, there are still differences – both in terms of taste and what it is preparation is concerned.

Let’s start with the popular and at the same time easy to prepare milk coffee. This type of coffee usually consists of filter coffee with a little milk. There aren’t many more regulations when it comes to milk coffee.

However, it is different with the other types of coffee with milk: French café au lait is also made from filter coffee and hot milk, but you have to be a little more precise here: 50-50 is the mixing ratio and both components should also be filled into the cup at the same time . The Frenchman also has clear ideas when it comes to the cup: Strictly speaking, the café au lait is not drunk from a classic cup, but rather from a drinking bowl.

The ratio of milk to coffee is also precisely defined in the Italian counterpart, the cappuccino: one third espresso diluted with hot water, one third milk and, to top it all off: a topping of milk foam, which should also make up one third.

The latte macchiato consists of these three ingredients. Here, however, great importance is attached to the correct preparation, or to be more precise, the sequence: hot milk, milk froth and finally the espresso – albeit in the undiluted form here – is allowed to flow very carefully into the glass. This brings us to the next point that distinguishes the latte macchiato from the cappuccino: A latte macchiato is served in a tall, usually thin glass with a long-handled spoon.

Filter coffee, mocha, espresso, instant coffee – for those who like it black

Those who prefer not to use milk in their coffee can also choose from a considerable selection of different types of coffee.

Filter coffee is still very popular with us, it has even recently experienced a real comeback.

If it has to be quick, you can also use instant coffee. The fast-dissolving type of coffee, which only requires hot water, is also available as decaffeinated coffee.

However, for those who prefer to celebrate their coffee hour, the classic Turkish mocha is probably the right choice: fine coffee powder is brought to the boil with water in an open pot, the so-called ibrik, briki or cezve. It is important with this type of preparation that the mocha should boil not just once, but twice. Then comes the trick: before you pour the coffee – mind you, along with the powder – into a cup, add some cold water. The reason? The powder should settle more quickly at the bottom of the can.

Another classic coffee variety is Epsresso. It is available in several variants. Contrary to popular belief, however, it is no stronger than conventional filter coffee. However, if you want a caffeine kick, you can use the espresso doppio, because here you have two espressos in one cup. On the other hand, if you prefer the gentle version, the espresso lungo is suitable, because it usually consists of twice as much water as the original.

So now all you have to do is decide…

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Marmalade, Jam, Jelly: These are the Differences

Do we eat jam, marmalade or jelly for breakfast? We explain the subtle differences and solve the mystery of why there is hardly any jam left to buy. But all the more jam…

When we talk about spreading jam on our bread, we mostly use the word “jam” as a collective term for any fruity spread. But in the German-speaking area, the consistency of the processed fruit makes the small difference. Then it can also be called jam or jelly.

The jam is cooked from citrus fruits with sugar. The name probably comes from the Portuguese word “marmelo” for quince. In recipes that have been handed down, the quinces are boiled down to a mush and thus preserved as a supply. For example, if you cook raspberries with preserving sugar, you get raspberry jam, not jam.

Many jams are actually preserves

What we often refer to as jam in everyday language is usually actually jam. While in the past spreads with pieces of fruit were jams and spreads were jams, the latter is now only reserved for citrus fruit spreads.

The term jam comes from the French confiture. It derives from the Latin word “conficerem” or confectionery. Because even in ancient Rome, fruits were preserved with sugar. Even today we still often find this method to preserve fruit. In the Mediterranean area, whole figs are cooked in sugar syrup and eaten as a dessert.

Jelly is made from fruit juice

A fruit jelly is only made from fruit juice without solid fruit components. The name jelly refers to the gelling of the fruit juice with sugar by boiling it down. Currant juice, for example, is good for fruit jellies because it sifts out the small seeds.

By the way: You can still call your homemade jam that, regardless of how it is prepared. Because there are no naming regulations for your own production. The advantage of homemade jam: You can decide for yourself what kind of sugar goes in and use regional and seasonal berries and fruits.

German and English jam: EU wants to create clarity

The English terms “marmelade” and “jam” cause quite a bit of confusion. In English, “marmelade” is only made from citrus fruits, all other types of fruit are called “jam”. The problem: This English definition does not fit the classification according to the way the fruit is processed, as is the case in Germany, for example. Therefore, a separate EU jam regulation creates clarity with the terms in international trade.

The EU Jam Regulation is based on England and the term “jam” is reserved for products with citrus fruits:

Each kilo of jam must contain at least 200 grams of citrus fruits, peel, fruit pulp or fruit juice.
Jelly jam contains only citrus juice and no pulp.
Jam refers to all other types of fruit, regardless of how they are processed. The fruit content must be 350 grams of fruit pulp per kilo. There are exceptions for certain fruits, including black and red currants, blueberries, raspberries and blackberries. Here the proportion may also be less than 350 grams.
If it contains more fruit, it is called “extra jam”.
The EU regulation still stipulates that no extra jam may be made from melons, grapes, apples and pears.
There is no new definition for jellies. Jellies consist of 350 grams of fruit juice, if the proportion is higher, it is also called jelly extra. It remains to be seen whether Brexit will change anything in EU regulation.

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Beet Sugar, Cane Sugar and Raw Cane Sugar: These are the Differences

Which sugar is hidden behind beet sugar, cane sugar and raw cane sugar? We explain the differences between the types of sugar and give tips on what to look out for when buying.

Cane sugar, raw cane sugar and whole cane sugar

Cane sugar is obtained from sugar cane. Sugar cane is grown in tropical countries like Brazil, South Africa, Australia or Cuba. Three different types of sugar can be made from cane sugar. They differed in the degree to which they were refined.

Whole cane sugar: The first and healthiest level of cane sugar is whole cane sugar. The sugar cane juice obtained is only thickened, dried and then ground. This preserves the molasses with its valuable minerals and vitamins. It is also responsible for the caramel flavor and the brown color of whole cane sugar.

Raw cane sugar: This is the variant for which the sugar crystals are only refined once. As a result, a small part of the molasses is retained and is responsible for the slightly brownish colour.

Cane sugar: The white cane sugar has been subjected to the refining process until it no longer contains any molasses. It not only lacks the brownish colour, but also the healthy minerals and vitamins.

Beet sugar

Beet sugar: Beet sugar is almost identical to raw sugar. Both consist of sucrose and have the same chemical composition. Beet sugar is obtained from sugar beet – a regional product. Sugar beets are grown in Central Europe. You will not find raw beet sugar, which would contain a small amount of healthy minerals from the sugar beet juice, on the market because it has an unpleasant taste.

Cane sugar and beet sugar are refined

The processing of sugar cane and sugar beet is similar. First, beets or sugar cane are crushed and juiced at at least 70°C. This raw juice is then treated with lime, carbonic acid and filters to remove unwanted substances such as proteins or minerals.

By further, slow heating, the raw juice is thickened until sugar crystals form. This is the so-called raw sugar with the characteristic yellow-brown color. In order to turn it into beautiful, white granulated sugar, the sugar crystals are dissolved and crystallized again and again. This process takes up to eight hours and is called refining, which is why white sugar is also called refined sugar. It doesn’t matter which plant the sugar comes from. Cane sugar can also be refined and thereby form white crystals.

What to look out for when shopping for sugar

When shopping, you should first be aware that too much sugar is not healthy. It doesn’t matter whether it’s beet sugar, cane sugar or other types of sugar: 100 grams of sugar contain around 400 calories and no vitamins whatsoever. It is responsible for many diseases of affluence.

It is true that “unrefined sugar” contains more minerals. However, their total content is less than one percent. In order for you to have any health benefit from eating unrefined sugar, you would need to eat a few pounds of it. That would be anything but healthy. Because there is no refining, it can be considered more sustainable – and is therefore the better one.

Also, don’t fall for the misconception that brown sugar is healthier than white sugar. Oftentimes, brown sugar is just conventional white beet or cane sugar that has been colored brown.

Disadvantages of cane sugar are the long transport routes and land reclamation for the sugar cane cultivation areas. Beet sugar comes from sugar beets from the local region, but – like cane sugar – requires a lot of energy to process.

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Patent blue to sulfuric acid: These 9 E numbers are harmless

E numbers do not have a particularly good reputation. In fact, some of the food additives can cause problems. But not all E numbers can be lumped together, because there are also food additives that are completely harmless.

We usually associate bad things with E numbers and additives. The food industry uses them to change product properties and, for example, to make food last longer, which makes storage and transport easier.

Another frequent purpose of additives: The product should be “improved” optically or in taste by flavor enhancers and colorings. But E numbers are not all the same: while you should avoid some E numbers because they are suspected of triggering allergies, for example, there are others that you should be able to eat without hesitation.

What does the E in E number mean?

E-number is actually just another name for food additives that are approved in the EU – the “E” in “E-number” stands for “Europe”. Interesting: Up until 1993, only 265 E numbers were permitted in Germany. Alignment with EU legislation has meant that over 300 different food additives can now be used.

There are many different additives that are supposed to fulfill very different functions in food:

Antioxidants: prevent fats from going rancid and ensure longer shelf life.
Emulsifiers: combine substances that normally do not mix together, such as oil and water.
Dyes: make food more colorful and bright.
Thickeners: ensure the desired consistency of pudding or ice cream, for example.
Flavor enhancers: spice up the taste.
Preservatives: inhibit microorganisms and ensure a longer shelf life.
Sugar substitutes: used as a sugar substitute.

E-Numbers: Health assessment based on the ADI value

Extensive tests are carried out before an E number is approved. The so-called ADI value is determined: It describes the amount of an additive that a person can eat every day throughout their life without endangering their health.

The ADI value (acceptable daily intake = tolerable daily intake) is given in milligrams per kilogram of body weight and is usually determined by feeding experiments on animals. Because these results cannot be directly transferred to humans, the value from animal experiments is usually divided by 100 – so that only about one percent of the amount that was harmless to animals is permitted for humans.

At first that sounds like a safe, although unfortunately not animal-free, procedure. Nevertheless, not every health risk for humans can be ruled out in this way: For example, there can be interactions with medication, some people are particularly sensitive due to allergies, and with a very unbalanced diet, the ADI value can be reached or even exceeded. With some E-numbers, such health hazards are more likely – you should therefore avoid them.

The “good” E numbers

But not all E numbers are problematic: the consumer advice centers have evaluated all food additives to determine whether they pose a potential risk to health. The consumer advocates came up with a total of 153 harmless E numbers. So far, there are no indications of any health hazards associated with these additives.

In some cases this is not very surprising: Additives such as vegetable charcoal (E 153), carbonic acid (E 290), vitamin C (ascorbic acid, E 300), locust bean gum (E 410) and beeswax (E 901) sound harmless – and they are. With other E-numbers, one might think at first glance that they are not good for us, but in reality they pose no risk.

That doesn’t mean we recommend cramming tons of these additives into your diet, though – generally speaking, the less processed a food is, the better.

9 additives without risk

From the 153 E numbers that are considered harmless, we have selected nine particularly interesting additives, which we would like to introduce to you in more detail below.

E 131 patent blue V
Patent Blue V is – as the name suggests – a blue dye. Because of its strong color, patent blue V is mainly used as a coloring for fruit gums, glazes and beverages (keyword Blue Curaçao). The E number can hardly be absorbed in the stomach and intestines, the additive is largely excreted undigested and is therefore considered harmless to health.

E 150 B Sulphite caustic caramel
Caustic Sulfite Caramel is a plant-based brown colorant made through the use of lye and sulfur compounds. Caustic sulphite caramel is used to color alcoholic beverages such as whiskey and beer and foods such as sausages, cola, jams, condiments or sweets. However, the dye may not be used in organic foods, at least not as long as it is only used for coloring.

E 297 Fumaric acid
The E number is an acidifier found in every living cell. It is used for dry products such as custard powder, instant tea powder and confectionery production. The ADI value of fumaric acid is 6 mg/kg body weight, and there are also maximum amounts for certain foods: a maximum of 4 grams of fumaric acid is permitted per kilogram of pudding powder, and a maximum of one gram for instant powder for teas and fruit drinks.

E 356 sodium adipate
Sodium adipate is an acidulant and flavor enhancer with a salty taste. The food additive is used in convenience products such as baked goods, jelly desserts, and powdered drinks. Its ADI value is 0 to 5 mg/kg body weight and a maximum of 10 grams per kilogram can be used depending on the product. So far there are no indications of possible health hazards from E 356.

E 503 ammonium bicarbonate
This food additive is counted among the raising agents, release agents and acidity regulators – you may know it as “stag horn salt” from baking gingerbread. The E number is used in particular for baking powder and can be found in chocolate, cocoa products and coffee substitute products. There is no ADI value and no maximum quantity restriction for E 503, but the quantity specification applies quantum satis (“as much as necessary”): This means that the E number in a food is only added as much as necessary and as little as possible may be.

E 513 sulfuric acid
Sulfuric acid is an acidulant used in the production of spices, cheese and sugar syrup. The E number is also approved for organic products, there are no health concerns. As with the E number E 503, the quantity quantum satis applies to sulfuric acid: as much as necessary, as little as possible. Theoretically, the concentrated acid could lead to the destruction of body tissue – but such acidity does not occur in food.

E 586 4-hexylresorcinol
4-Hexylresorcinol is a color stabilizer that prevents crustaceans from turning brown. The E-number is only approved for crustaceans: Shortly after catching crustaceans, black spots can form – regardless of whether they are fresh, chilled or frozen crustaceans. This discoloration is neither harmful to health nor does it affect the quality of the marine life, but many people judge the discoloration negatively. 4-Hexylresorcinol inhibits the enzyme responsible for discoloration. Although the E number is considered harmless to health, frequent consumption is not recommended.

E 907 Hydrogenated poly-1-decene
Hydrogenated poly-1-decene is a separating and coating agent for confectionery and dried fruit. The E number is also used in the baked goods industry, where the substance ensures that cakes and bread can be removed from the mold after baking. In this case, hydrogenated poly-1-decene is considered a processing aid and not an additive and therefore does not have to be declared on the list of ingredients of the food. The maximum amount of the substance is limited to 2 g/kg and its ADI is set to 6 mg/kg body weight.

E 1505 triethyl citrate
This food additive is a carrier that is only approved for egg white powder and flavorings. It ensures that the aromas are distributed in the food and that the egg white can be whipped again if some egg yolk has gotten into it during mechanical separation. Although the E number is considered harmless to health, there are concerns among people with mold allergies.

Harmless E numbers: conclusion

Although all the additives mentioned – and many more – are classified as harmless, none of the E numbers mentioned sound particularly appetizing. The problem also applies to E numbers that are harmless to health: They are used in particular for (highly) processed foods – foods that we should generally avoid if we want to do something good for our health.

That’s why the Utopia conclusion is: It’s always worth looking at the packaging. If you lose your appetite just reading the synopsis, you should look for alternatives. As a Utopia reader, I hope you know that there are more than enough of them!

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