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From The Bean To The Cup: What Does Coffee Contain?

Many drink it every day, whether in the morning to wake them up, in between for moments of pleasure or simply out of habit: coffee.

Many even drink it several times a day. But what ingredients does coffee really contain?

As the second most important commodity, coffee is given a major role by many people. Regular coffee consumption is said to have many positive properties. But what ingredients does the coffee bean really contain? Coffee contains over 1000 ingredients, not all of which have yet been chemically decoded. The type of coffee, growth conditions and type of roasting determine how high the actual proportions of the substances in the coffee beans are.

The most important components of coffee

Since not all the ingredients of the coffee bean are known – and only a comparatively small number of them are really important – only the most relevant substances are listed here. These include: carbohydrates, fats, water, proteins, acids, alkaloids (caffeine), minerals and vitamins as well as flavorings. However, many of these ingredients in green coffee do not make it into the coffee drink.

About a third of the coffee bean consists of carbohydrates. During the roasting process, these are converted to other compounds or even broken down completely. However, the remaining water-insoluble sugars end up in the coffee grounds during the infusion. Around 10-20 percent take in fats. These are also largely insoluble in water and are therefore found almost exclusively in green coffee. Before roasting, the coffee bean has a 10 to 13 percent water content, which shrinks to two to three percent during the roasting process. During storage, the coffee again absorbs some moisture from its surroundings. Proteins make up another ten percent. Due to the high heat exposure during roasting, these either combine with other substances or are destroyed. The more than 80 different acids make up between four and twelve percent, with chlorogenic acid accounting for the largest share. Other acids are linoleic acid, palmitic acid, acetic acid, citric acid and malic acid. Many of them are largely responsible for the aroma of the subsequent coffee drink.

The most important components of coffee are the alkaloids. Alkaloids are nitrogenous substances, including the stimulating caffeine. Around three to five percent of the raw coffee contains minerals, of which around 90 percent end up in the coffee drink. The minerals mainly include potassium, calcium, magnesium and phosphorus. Sulphur, manganese and iron also occur in small amounts. There are also vitamins in coffee. One of the best known is the B vitamin group. These include vitamin B2 (riboflavin), niacin, pantothenic acid and vitamin B6 (pyridoxine). The relevant components of coffee also include the aromatic substances. There are over 800 flavorings, but these are only created during roasting through a reaction called Maillard. The Maillard reaction (named after the French scientist Louis Camille Maillard) is a non-enzymatic browning reaction and should not be confused with caramelization. However, both reactions can occur together. Accordingly, the green coffee is rather odorless.

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health

What Coffee Does To Our Bodies

The bad image of coffee has long since caught up, because many studies show the opposite. But what effects does coffee have on our body?

Miracle weapon or health risk? This is how coffee affects our body.

For many it is now part of everyday life: whether in the morning as a stimulant, in between for moments of pleasure, for health reasons or simply out of habit. As the second most important commodity worldwide, many people ascribe a relevant role to coffee. And not without reason, because with its more than 1,000 substances, the coffee drink has a lot to offer. It is therefore understandable that there are many myths surrounding coffee and above all the caffeine it contains – possibly the most important active ingredient in the hot drink.

For years, coffee had a bad image and was considered an unhealthy drink: it was said to be harmful to the heart and lead to cancer, among other things. But the many scientific studies that are now available on the small coffee bean have changed the picture significantly. Because coffee has many positive effects on the body. These health-promoting effects of coffee in the body are proven by epidemiological studies with thousands of people as test subjects, in which the eating habits were compared with the health situation of the test subjects. And indeed, important results emerged that apply to both caffeinated and decaffeinated coffee. How exactly does coffee affect the body and what causes this health-promoting effect on our body?

Coffee acts on these parts of the body

Once in the body, coffee acts on many different regions. Anyone who regularly reaches for a cup of coffee, but does not overdo it with the enjoyment of this drink, will be able to recognize the effects of coffee in the following regions: mouth, stomach, blood, brain, cholesterol level, heart, metabolism, muscles, bronchi, kidneys, intestines and liver.

When coffee is drunk, the first thing it comes into contact with is our mouth. There its taste unfolds through the many taste buds – consisting of acids, bitter substances and over 800 natural flavorings. Flavors are perceived in the nose, where they travel through the back of the throat. In the next 30 minutes after drinking coffee, the caffeine it contains is absorbed via the stomach and small intestine and from there distributed throughout the body. Contrary to what many might think, a cup of coffee does not help to empty the stomach. Instead, this accelerates the downstream digestive processes, which can lead to excessive release of hydrochloric acid in sensitive people. In addition to caffeine, coffee contains many other ingredients. Most of these first appear in the blood as metabolites, from where they are distributed throughout the body via the bloodstream. Because caffeine has a high bioavailability, the highest possible blood concentration is reached after about 30 minutes.

Furthermore, the substances kahweol and cafestol, which belong to the lipids, can raise the cholesterol levels in the blood. How high the proportion of the two values ​​in the blood is in the end depends on the type of preparation. Anyone who uses paper filters or coffee pods leaves these substances in them so that they hardly or not at all get into the body. However, there is no increased health risk associated with the increase in cholesterol levels. Caffeine can affect the heart because caffeine stimulates the release of the stress hormones cortisol and adrenaline.

As a result, the heartbeat increases, the pulse increases, and the blood vessels dilate. Despite this effect, most studies suggest that there is no link between coffee consumption and cardiovascular disease. In addition, the blood pressure rises for a short time.

In addition, there are always studies on how caffeine affects athletic performance. There are no consistent results, but this ingredient is said to be able to support athletic performance under certain circumstances. Niacin, another ingredient in coffee, is said to have a muscle-activating effect in the body. Caffeine has a vasodilating effect on the bronchial system of the lungs, which relaxes the muscles of the bronchi and makes breathing easier. Caffeine also increases the filtering function of the kidneys, which means that more urine is produced. Contrary to what was long believed, coffee does not remove any liquid from the body, as this effect is short-lived.

This is how coffee affects our brain

In this part of our body, coffee acts primarily through one substance: caffeine. Because this ingredient can pass the blood-brain barrier almost unhindered and thus reaches the brain very quickly. Here the caffeine has a noticeable effect on our central nervous system. The structure of caffeine is very similar to that of adenosine, an endogenous messenger that is responsible for signaling tiredness. Adenosine occupies certain receptors and activates them, which influences the release and effect of invigorating substances such as dopamine and norepinephrine. Caffeine, on the other hand, cannot activate the adenosine receptors, but can occupy them because of their similar structure. Thus, caffeine acts in the brain as an antagonist or opponent of adenosine, as it blocks the receptors and thus prevents the signaling of tiredness to the body. Accordingly, the nerve tracts do not receive a signal for throttling and continue to work happily. The caffeine thus causes three effects in the body: it has a performance-enhancing and stimulating effect, relieves pain and delays sleep.

Consuming caffeinated beverages appears to improve reaction time and mental performance in fatigued individuals. However, researchers do not always agree on these results. The answer to the exact cause will therefore remain undecided in the near future. Caffeine can also be used as a mild pain reliever for headaches. It is also used in some medications as a supportive analgesic. Caffeine has a positive effect on the brain in that it slightly constricts the vessels locally in the brain and can relieve headaches or migraines. In the case of severe or persistent headaches, however, other solutions should still be used. In addition, it acts on various neurotransmitters, which can cause a delay in falling asleep and a reduction in sleep duration. However, this affects each person individually. Those who are used to caffeinated coffee develop a certain immunity to this effect over time, which means that the sleep-delaying effect decreases or even disappears.

Where and how does coffee still work in the body?

Coffee consists of over 1,000 substances. Probably the most important are carbohydrates, fats, water, proteins, acids, alkaloids (i.e. the well-known caffeine), flavorings, minerals and vitamins. The actual proportions of the individual substances in the coffee beans vary depending on the type of coffee, growing conditions and type of roasting. In addition, not all substances end up in our coffee drink. Many of the components of the coffee bean show a high antioxidant effect. Antioxidants are known to delay or even completely prevent destructive processes in our cells. They produce this effect because they are sometimes responsible for protecting against free radicals. It has long been known that vegetables and fruits or even dark chocolate have such a protective effect in our body. But the fact that coffee is one of the foods that have an antioxidant effect has only recently become more and more established.

Now the intestines and the liver are missing from the list. The caffeine in the coffee is the main factor here. In addition to the caffeine, the acids, tannins and bitter substances contained in coffee also stimulate the movement of the intestines, also known as peristalsis. In addition, the secretion of bile is stimulated. These effects promote the digestive process and it is believed that melanoidins contribute to intestinal health. Melanoidins are one of the substances in coffee that are responsible for its color. Coffee antioxidants, as well as the lipids kahweol and cafestol, also seem to have a protective effect on the central detoxification organ, the liver – especially in liver cells.

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Lifestyle

What Does a Good Marriage Have to do With Coffee?

Coffee and a happy marriage should be related? Maybe not directly – but some comparisons and parallels can be seen.

The comparison of coffee, partner and marriage

The author of the guide “The marriage table: 77 thoughts and quotes for life as a couple” says that women want a certain type of man. It is compared to a black, strong and hot coffee. Here one or the other lady should already start to smile and nod in agreement with one or the other attribute. Then, unexpectedly, it is said that we pour milk into our “coffee” until it is no longer so black. Then we sweeten our coffee so that it is no longer so strong. And last but not least, we blow so that we don’t burn ourselves. Then we are surprised to find that what used to be black, strong and hot coffee is now just a beige, sweet and lukewarm specialty.

If we now focus on the actual specialty coffee, that may also be the case for many. She even hit the mark with one or the other. But if we project this coffee onto our partner, the whole thing looks a bit more sobering. In short: We keep changing our great guy, man or woman, until we don’t really like him anymore. Fortunately, this comparison still leaves some room for your own interpretations.

Of course you can leave the church in the village, because fortunately it’s not as dramatic as it sounds. The author Regula Lehmann would like to make it clear that our ideal often deviates from reality. Sure, coffee is great, but everyone drinks it in their own personal way. We shouldn’t form our counterparts according to our ideas, but look for a partner with whom we complement each other wonderfully. This takes away the burden of having to be complete on our own. After all, it is impossible for us to run or even win a marathon with two left shoes. Of course, the principle applies to both men and women.

The comparison of coffee and the partner is certainly extremely amusing at one point or another – but still successful. Without many words you can understand what the author wants to tell you. Surely everyone knows good tips and recipes for a functioning marriage or relationship. Substituting coffee for the holy water at marriage, writing the marriage contract in case of divorce on the label of a wine bottle to make it easier to bear, or putting a pastoral number on speed dial are certainly not all-encompassing solutions. But: When time comes, advice will come. In any case, we are sure that a good cup of coffee can do no harm in a partnership.

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Food

Washing or Soaking Rice – Does That Make Sense?

Before preparing it, you should wash and soak rice. We explain why and what you should pay attention to.

At first glance, it is actually quite easy to cook rice. If we take a closer look at the topic, it becomes apparent that there are quite a few things to consider when preparing rice. It’s not just about the consistency and taste of the cooked rice, but also about the health aspects. Find out here why you should definitely wash and soak rice.

Washing and soaking rice: That’s why it’s so important

Some people cook rice directly without washing it first. Others swear by washing the grains thoroughly beforehand. Very few, however, remember to soak the rice beforehand. These are important steps, because with the right preparation you can reduce the arsenic contained in rice.

Background: In recent years, various studies and investigations have repeatedly found arsenic residues in rice. Arsenic is a semi-metal that occurs naturally. This element is classified as “carcinogenic to humans” according to the International Agency for Research on Cancer (IARC). This is why there have been maximum levels for arsenic residues in rice and rice products in the EU since 2016.
Arsenic can also be found in other foods such as bread or cow’s milk, but rice is particularly contaminated. This is because the rice fields are flooded during cultivation and the arsenic is released from the soil. Arsenic was found in all six products examined in a WDR random sample study. More information on this topic: Arsenic in food.
Due to the arsenic residues found, the Federal Office for Risk Assessment (BfR) advises against consuming rice too frequently and in too large quantities. Instead, you should replace rice and rice products with other grains and foods – especially for babies and children. Incidentally, brown rice and parboiled rice are particularly affected, since the arsenic is mainly deposited in the outer layers of the grain. However, these types of rice also contain more valuable nutrients than white, polished rice.
But you don’t have to do without rice completely, because the method of preparation plays a major role and can significantly reduce the arsenic content in rice. It is important to wash the rice before preparation – and preferably even soak it.

Soaking, washing and cooking rice: arsenic content

There are two popular methods of cooking rice: the swelling method and the water method. (More info on the two methods: Cook rice)

Culinary connoisseurs argue about which method gives the rice the best consistency and tastes best. Scientists, on the other hand, want to find the preparation method that can remove the most arsenic from the rice.

A study from 2015 took on this task and tested various methods. The results for this:

Thorough washing can leach some arsenic from the rice.
The arsenic contained can be reduced even more by soaking the rice for several hours beforehand.
The rice-water ratio when cooking is also crucial. With the swelling method (water 2:1 rice) almost all of the arsenic remains. For the test, the researchers cooked the rice in the ratios 3:1, 6:1 and 12:1. The more water you use, the more arsenic you can end up rinsing out with the cooking water.
The researchers achieved the best result by soaking the rice overnight, then washing it and then boiling it in water at a ratio of 12:1. With this method, over 80 percent of the arsenic could be reduced.
These findings apply to all rice varieties examined. The exact percentage of arsenic content varies depending on the type of rice. You can find this in the linked study.

Step-by-step instructions: wash and prepare rice

According to research, you should soak and wash rice beforehand. Also, a relatively high water to rice ratio is important for cooking. However, so that you don’t have to use too much energy to heat the water, we do not recommend the 12:1 ratio, but a ratio of 5:1. This represents a good compromise and is also recommended by the BBC, based on the findings of Prof Meharg, one of the authors of the study mentioned above.

Prepare rice correctly – instructions:

Soak the rice in enough water overnight. To do this, cover the rice with water by about an inch.
Drain the water the next day.
Then wash the rice with water until the waste water is clear and no longer cloudy. This not only flushes out arsenic, but also excess starch and any impurities.
Place the rice in a saucepan with water in a 1:5 ratio.
Once the water is boiling, turn the heat down to low. Then let the rice simmer for about 15 to 20 minutes. The exact cooking time varies depending on the type of rice.
Drain the cooking water and drain the rice in a colander.

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Cooking Tips

Does Coffee Help a Cough?

Coffee is not only a popular luxury food, but also a well-known home remedy for coughs. Especially in combination with honey, it is more effective than many medicines.

Treat cough with coffee

Little is known about the fact that coffee is not only a delicious hot drink, but can also have a positive effect on your health. Nevertheless, more and more people are recognizing the health effects of coffee. Many home remedies with coffee are not new and have already helped older generations to treat minor illnesses. Instead of spending millions of euros every year on questionable cough medicine, the effectiveness of which is even disputed, recent research confirms the effectiveness of coffee in combination with honey for upper respiratory tract diseases and flu-like effects.

Honey and coffee – an effective combination against cough?

Who doesn’t know the symptoms? After an infection of the upper respiratory tract, an unpleasant feeling usually remains in the throat, which triggers a dry cough. Although the patient is feeling better, the cough just won’t go away. About a quarter of all sufferers complain of a persistent cough. Especially at night, such a fit of coughing disturbs restful sleep. This cough often lasts for several weeks or even months. Iranian scientists found out in 2014 that the combination of two natural remedies works better in this case than many drugs. In the recommended dose, the combination of honey and coffee is even more effective than steroid tablets, i.e. cortisone.

However, it is not yet clear why the coffee-honey mixture has a positive effect on the cough. It is probably due to the combination of the antioxidants in honey with the pain-relieving and anti-inflammatory ingredients in coffee. In addition to the confirmed effect, this home remedy is cheap and easy to manufacture. In addition, unlike cortisone, it has no side effects. Since both household remedies are available in many households, it can be prepared quickly and is therefore immediately available, even at the weekend when all pharmacies have already closed.

Preparation and dosage of the home remedy for cough

In fact, it doesn’t take much to make the natural cough remedy. Commercially available honey and instant coffee will suffice. Now mix about 500 g of honey with 70 g of instant coffee. This creates a kind of paste. The mixture is sufficient for several applications. However, the drug should not be stored for too long. The quantity produced is definitely sufficient for repeated treatment of acute dry cough.

The dosage of the home remedy is very simple. The paste is dissolved in warm water and drunk slowly. One tablespoon of paste is enough for one application. The patient takes this drink three times throughout the day. After just one week, the frequency of coughing improves. In comparison, a mixture of cough medicines performed significantly worse in the Iranian study.

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Food

Shelf Life of Tofu: How long does it last?

Unopened, tofu has a fairly long shelf life. However, once the package is opened, it is often difficult to judge whether it is still edible. We tell you how long tofu can be kept.

Tofu is a protein-rich food made from soy that is particularly popular with vegans and vegetarians. You can use tofu in a variety of dishes and add flavor to your taste with marinades and spices.

A typical criticism of soy products like tofu is that the soybeans come from rainforest regions. However, organic tofu in particular mostly consists of European, sometimes even German, soybeans. Read more about how to eat vegan regionally at Utopia. Due to the shorter transport distances, you can save CO2 emissions and thus reduce your ecological footprint. Tip: You can also make tofu yourself.

We recommend that you buy organic tofu for other reasons as well. Organic seals such as Bioland, Demeter or Naturland stand for certain standards in cultivation and production, for example they do not allow chemical-synthetic pesticides.

The most important numbers on the shelf life of tofu

Tofu is mostly vacuum packed. This makes it particularly durable. The best before date (MHD) tells you how long the tofu will last. However, if stored properly, tofu can be kept for a long time. A long-term test by the environmental protection organization Greenpeace showed that tofu can still be eaten up to six months after the best-before date.

Once opened, tofu can be kept in the refrigerator for two to three days. You can extend the shelf life of tofu by storing it properly:

Always keep unopened tofu refrigerated. An exception are varieties that were freeze-dried during production and can therefore also be stored at room temperature. As a guide, if the tofu was already refrigerated when you bought it, you should keep it in the fridge as well.
Place opened tofu in an airtight container (such as a box or jar) and place in the refrigerator. It is best if you add some water. The tofu should be at least half covered.
If you freeze tofu, you can extend its shelf life by up to six months – regardless of whether it is still unopened or opened.

Shelf life of tofu: how do you know that tofu is still good?

A first indication of the shelf life of tofu is the best before date. However, as mentioned, unopened tofu lasts far beyond that.

Are you unsure whether your tofu is still edible? If these factors apply, you shouldn’t eat the tofu anymore:

Appearance: greasy, eventually mold
Odor and taste: sour or bitter
In particular, the smell of spoiled tofu can become very strong.

If the pack is still closed, the following also indicates that tofu is no longer edible:

Pack is bloated
The brine that tofu is in is creamy or crumbly

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Cooking Tips

Cocoa – Where Does it Come From & How Healthy is The Bean?

Is cocoa found only in chocolate? Is cocoa really unhealthy? What exactly is cocoa?

What exactly is cocoa?

Cocoa describes a variety of things. At the very beginning is the cocoa tree. This ripens particularly in sunny areas and bears the so-called cocoa pods. Once these have matured, they can be opened. Inside are the pulp and seeds. We know the latter in this country as cocoa beans. At the beginning, however, the seeds look very different – rather soft, light and white in colour.
Only the fermentation ensures that these transform into our classic brown cocoa beans. During this fermentation process, certain substances are released that later provide the chocolate flavor we crave when the beans are roasted. After that, a wide range of products such as cocoa drinks, chocolate or even cosmetics can now be manufactured.

Where is cocoa grown?

Similar to the coffee plant, the cocoa tree also needs a very special environment in order to thrive perfectly and blossom fully. The tropical heat around the equator is best suited for this. More than 40 countries around the world are now dedicated to the cultivation of cocoa. There are numerous growing areas, particularly in Asia, Latin America and Africa. However, around 75 percent of the total harvest comes from South Africa. The following countries are among the areas with the strongest cultivation areas:
Peru
Ivory Coast
Indonesia
Nigeria
Nicaragua
Papa New Guinea
Ghana
Brazil
Incidentally, the cocoa tree must never stand in direct sunlight. Therefore, the plants are often grown in the protection of the rainforest or planted together with mixed cultures such as coconut palms or citrus fruits, which cast shadows over the cocoa trees with their leaves.

These types of cocoa exist

Incidentally, there are four major types of cocoa beans, between which a distinction is made:
criollo
Trinity
Forastero
Arriba
The Forastero cocoa is generally considered to be the most well-known variety and is the most cultivated worldwide. But the other cocoas can also be found in the trade and offer various advantages depending on preference and taste. Incidentally, the seeds of the cocoa tree contain a large number of healthy ingredients. However, most of these are lost during drying (fermentation) and subsequent roasting. First of all, however, it should be said that the remaining ingredients also make cocoa a real super food.

How healthy is cocoa now?

As is almost always the case with cocoa, “It depends”. Cocoa can be divided into two categories. On the one hand there is the natural cocoa, which as pure cocoa powder has up to 350 calories per 100 grams. These are caused in particular by the fat content in raw cocoa. On the other side is the industrially produced cocoa. Here the calorie content can vary greatly and depends on the extent to which the powder has been de-oiled and sugared. With a cocoa content of mostly less than 25 percent and a high amount of sugar, this variant often has twice the number of calories as natural cocoa.

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The Espresso Maker – What is it And How Does it Work?

Are you looking for a cheap alternative that you can use to make strong coffee at home without a portafilter machine or fully automatic coffee machine? We have a handy answer: the espresso maker!

What is an espresso maker?

The espresso maker is a small pot that is traditionally made of aluminum but is now increasingly made of stainless steel. With it, you can easily prepare fresh coffee on the kitchen stove or a hob. The most famous model was developed in 1945 by the Italian Alfonso Bialetti. A device for making coffee from France, which was already on the market in 1819, is considered to be the forerunner.

How is an espresso maker constructed?

A typical espresso maker consists of three parts:
The upper part is the collection container for the finished coffee. With the help of the integrated riser pipe, the coffee flows upwards. Below the riser is the first filter.
Below that is a funnel insert with a sieve, into which the ground coffee is placed.
The lower part is a kettle with a valve, into which water is filled.

How does an espresso maker work?

About the process of making coffee in the espresso maker: When the water is heated on the hob, the boiling water escapes through the metal tube and hits the ground powder. The coffee then flows through a fine sieve and rises in the tube to the upper part of the cooker. Here it is caught in a kind of jug. Admittedly, it sounds a bit complicated in theory, but in practice it’s incredibly easy. Done it once and you can hardly make mistakes afterwards.

Step 1: Fill with water

Unscrew the espresso pot and remove the funnel. Fill the kettle with preheated water. This step is intended to prevent the coffee from taking on the taste of aluminum or metal. Depending on how much coffee you want to drink, you should also choose the appropriate pot size. For a good result, the pot should always correspond to the amount to be prepared. That said, it doesn’t make sense to cook only two in a six-cup cooker. It is important during preparation that the safety valve is not covered with water.

Step 2: Fill in the ground coffee

Reinsert the funnel and fill it completely with ground coffee. It shouldn’t be squeezed. You will get the best results if you freshly grind the beans. Make sure that the grinding degree is set between fine and medium so that the coffee does not taste burnt or bitter later.

Step 3: Heat the espresso maker

Screw the top of the jug back onto the bottom. Then place the espresso maker on your hob and heat it up. Note that the stove should only be heated at medium heat. As soon as the water starts to boil, the top of the pot fills with the finished coffee. Don’t be surprised if you hear a “gurgling” or “whistling” sound coming from the device. Then you know that the coffee is being brewed. The noise is due to the pressure inside the cooker. The espresso is initially quite dark, but becomes lighter as the process progresses. You should remove the espresso maker from the stovetop as soon as steam comes out of the spout in the lid. From here the residual pressure in the pot is sufficient to complete the extraction. At this point, however, you can also cool the pot with a damp cloth and thus end the extraction.

Select coffee beans and degree of grinding

In general, you can use any coffee bean in an espresso maker. Depending on how strong you want your coffee to be or how much you want it to resemble an espresso, you should also choose the beans. For a full-bodied aroma, we would recommend a blend of Arabica and Robusta beans. These are also used to prepare a classic espresso and add a powerful flavor to your drink. For this, the beans get an extra espresso roast.

Your coffee from the espresso maker will be particularly good if you freshly grind the beans beforehand. The degree of grinding should be finer than for filter coffee preparation, but not as fine as for the portafilter machine. If you’re not quite sure, just give it a try:

If the coffee then tastes too watery, the grind was too coarse. If your drink is rather bitter or tastes almost burnt, the degree of grinding was probably too fine. During preparation, the funnel should be completely filled with ground coffee.

Which hotplates can I use with an espresso maker?

Basically, you can use an espresso maker on all hotplates, it depends on the material and the stove. Don’t be surprised if an espresso maker from the company’s stock doesn’t work in your kitchen: espresso pots made of aluminum cannot get hot on induction hobs. This is similar to old pots, which also do not work on induction stoves. You should therefore pay attention to the material your device is made of.

Good to know: In an emergency, the espresso maker can also work without electricity. You could even enjoy a delicious cup of coffee while camping with the help of a gas cooker. The practical coffee machine “To Go” can accompany you everywhere.

How to clean the espresso maker

In order for the espresso maker to have a long service life, it should be cleaned after each use:

After making coffee, let the device cool down first.
Then unscrew it.
It is best to clean the espresso maker by hand. Wash each part individually with lukewarm water without adding detergent until all residue is removed. For example, you could use a sponge to help.
Then dry the individual parts and reassemble the espresso maker.
There should also be a general cleaning every few weeks. To do this, first repeat the normal cleaning steps. Next, prepare a bowl of lukewarm water to which you add either citric acid, vinegar, salt, baking soda, or baking soda. It is also important not to use detergent or artificial cleaning agents. Place all parts (except for the rubber seal) in the prepared water for 15 minutes. This is how stubborn deposits and limescale are dissolved. Then wash everything under neutral water and dry thoroughly again. Finally, the espresso maker can be reassembled.

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How Many Calories Does Coffee Have?

Sooner or later, igur-conscious people ask themselves how many calories are in coffee. The good news is that coffee itself has no calories. The bad news: Coffee variations such as cappuccino, latte macchiato and Co. make a big difference. Find out here what the calorie count of coffee is.

Whether for breakfast, in the office or after a delicious meal, coffee is one of the most popular beverages around the world. But do you know how many calories coffee has? This question divides minds: While some claim that the hot drink even helps you lose weight, others say that it can be a real calorie trap. But which of these is true now? The answer: both! But from the beginning…

What are calories anyway?

Calories are known to be those little animals that sew clothes tighter at night. No, seriously – first of all, calories are actually kilocalories, abbreviated to kcal. This is nothing other than the unit that indicates the energy contained in food. The precise definition is:

One kilocalorie of a certain food supplies exactly the energy required to heat up one liter of water by one degree Celsius.

If you want to lose weight, you have to consume fewer calories than your body actually burns. All those who want to gain weight must consume more calories than they burn. The average calorie requirement per person is around 2000 kcal.

However, factors such as gender, height, weight and level of activity also play a decisive role. For example, a tall, physically active person burns more calories per day than a smaller person who hardly moves.

A lightweight: coffee itself is low in calories

Coffee drinkers who enjoy their drink black can rejoice: there are actually no real coffee calories. However, if you take it very seriously, a normal cup of coffee has just 4 kcal. A regular espresso only has 2 kcal per cup. These are indications that figure-conscious people can certainly neglect in their diet.

On the contrary, black coffee can even be beneficial for burning energy. Because the drink can boost the metabolism in the body and ensure that fat is burned faster. The popular hot drink helps with weight loss. However, this only applies to active people who exercise, and only to black coffee without any additives.

Milk and sugar make coffee a calorie trap

Unfortunately, not all coffee is created equal. What you put in the coffee is also decisive for the calorie count. This means sugar and milk. If you like sweetening your coffee, add 20 kcal per teaspoon of sugar. Milk also contains calories, more or less depending on the fat content. For example, if you add a third of whole milk to your cup of coffee, you will consume 40 calories.

Coffee types such as latte macchiato or cappuccino that contain milk and sugar also have more calories. The more of it is drunk, or the more milk and sugar it contains, the more calories the drink has.

Of course, coffee can also cause weight gain because the body is supplied with energy that first has to be burned off again. This means that what is actually a low-calorie drink can quickly become a calorie trap.

Overview: This is how many calories coffee and individual types of coffee have

Because coffee has many facets, the calorie information varies accordingly. To give you an overview of which varieties contain the most calories, we have sorted the drinks according to their nutritional value:

Pretty figure-friendly: A cup of espresso has just 2 kcal.
The following applies: the purer, the better. Even a cup of black coffee doesn’t matter. She comes to 4 kcal.
A cup of latte that consists of half low-fat milk and half coffee has about 65 kcal.
All cappuccino lovers consume just over 90 kcal with a cup of their beloved pick-me-up. Each teaspoon of sugar adds 20 kcal.
A latte macchiato also has almost 100 kcal due to the milk. With the whole milk variant, it can quickly become 150 kcal. That doesn’t even include the sugar.

Minimize calories in coffee – this is how it works

Anyone who pays attention to their diet and energy intake in order to maintain their weight or even lose pounds should opt for the lower-calorie coffee variants.

If you don’t want to do without latte macchiato or cappuccino, it’s best to choose low-fat milk. Instead of milk, you can also use milk substitutes such as soy or almond milk. This reduces the number of calories, the coffee gets a pleasant aroma and people with lactose intolerance can also enjoy it without regret.

You should avoid sugar if possible. However, if you really need something sweet in your coffee, you can use sugar substitutes. Try it with sweeteners from the health food store such as agave syrup, maple syrup or stevia. These substitutes contain significantly fewer calories than sugar, but still taste almost as good.

You should also be careful with coffee variations that you get on the go. Here, large mug coffees can contain added syrup and cream and can quickly exceed the 300-calorie mark. Then the drink sometimes turns into a small meal, at least if you go by the calorie count.

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Food

What is a Macchiato and How Does This Coffee Specialty from Italy Work?

A cup of macchiato promises coffee enjoyment like in Bella Italia. But what is the difference between an espresso macchiato and a latte macchiato – and how can the specialties be perfectly prepared?

The fine difference between espresso macchiato and latte macchiato

Espresso macchiato and latte macchiato sound similar in name, but they are two different drinks. The espresso macchiato (also known as macchiato for short) is a genuine Italian specialty. With this type of coffee, the espresso is “stained” with milk (macchiato). It is characteristic of the drink that the barista only adds a little milk froth to the espresso.

The latte macchiato, on the other hand, consists of espresso and significantly more milk. Conversely, with this variant, the milk is “stained” by the espresso.

How do you make latte macchiato?

The perfect latte macchiato is served in a glass, because this is how the color nuances of the espresso and the milk can be seen. The hot drink consists of a total of three layers: the milk is at the bottom of the glass, then the espresso follows in the middle and the relatively firm and creamy milk foam is enthroned at the top.

How can the layers be separated? Quite simply: When pouring espresso and milk froth, caution and the right order is required.

First pour the milk into the glass.
Now add the milk froth.
Finally, carefully pour the espresso through the milk froth.

Prepare espresso macchiato: Here’s how

The preparation of an espresso macchiato does not require quite as much skill as the latte. To serve the perfect espresso macchiato, first froth the milk. Tip: The froth is particularly firm and retains its consistency longer if you use milk with a high fat content.

Prepare the espresso separately. First pour the espresso into the cup and garnish it with the milk froth.
The delicious hot drink is available in different versions:

● Italians like to drink a doppio macchiato, which consists of twice the amount of espresso. This variation is also often served in a glass. Incidentally, an espresso macchiato tastes particularly good when the cup is warm.
● Cold macchiato is a pleasure, especially on warm summer days. This is prepared without foam. Instead, the espresso is simply mixed with some cold milk and called espresso macchiato freddo.

 

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