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Recognizing Good Coffee Beans: The 10 Most Important Quality Features

Coffee lovers know: the bean makes the difference! And not just with regard to whether you like it aromatically mild or strong in the cup. The quality of the beans can be clearly determined based on a few essential characteristics. So how do you recognize good coffee beans? Here’s the answer.

1. Good coffee beans are good guys

From time to time, broken specimens can also be found under freshly bought quality beans. Given the long journey they’ve had, that’s not unusual at first. However, if a large part of the beans are broken, this is an indication of inferior quality. For example, it can refer to so-called bulk goods: such beans are loaded in containers and without care. The rule therefore applies: the fewer broken beans in the package, the more carefully they were processed, stored and transported.

2. Good coffee beans don’t have holes

Some insects also love coffee, especially the coffee cherry beetle. The little creatures leave traces of feeding, which can be recognized as holes in the beans. Thanks to the roasting, such beans are not harmful to health, but the pest infestation affects the quality. So if the majority of coffee beans remind you of Swiss cheese, that’s a clear sign of poor selection – and inferior quality.

3. Good coffee beans are mold free

Not only the coffee cherry beetle leaves its mark. Even if mold has formed during the drying process of the cherries, this can still be seen later in the roasted beans: if they have hard-edged spots, this is a sign of an earlier infestation. As a rule, health is not damaged, since the high temperatures during roasting kill most of the spores. Nevertheless, the whole thing is not very appetizing – who would voluntarily drink coffee from rotten beans?

4. Good coffee beans belong to a quality variety

The type of bean is of great importance for the quality, there are about 40 different ones worldwide. The Arabica bean makes up the lion’s share of the harvest at around 60%. It impresses with a low caffeine content and a very fine taste with a variety of aromas. It thrives best at high altitudes, so the criterion “highland coffee” is definitely a quality feature for Arabica beans. In addition to Arabica beans, roasters, especially for espresso, like to use Robusta beans. They contain more caffeine than Arabica and have a slightly tart and fuller aroma – perfect for espresso that tastes very much like Italy.

5. Good coffee beans are gently roasted

High-quality coffee beans should be gently roasted in a drum roaster. In contrast to industrial processes, roasting takes longer and takes place at a lower maximum temperature. This affects the later taste: acids, especially tannic acid, can be broken down thanks to drum roasting. In addition, fewer bitter substances are produced.

6. Good coffee beans smell intensely of coffee – and of nothing else

Another important criterion for the quality of the coffee beans is their smell. They should smell intensely of coffee – and nothing else. If you notice other smells, this is a sign that the harvest, coffee selection or roasting were not ideal.

7. Good coffee beans are packaged to protect the aroma

The packaging of the coffee beans is also decisive for the quality. It should be resealable and have a degassing valve to allow the CO2 from the beans to escape from the pack. At the same time, high-quality packaging protects the coffee from oxygen. This is the only way to preserve the full aroma of the beans.

8. Good coffee beans have no unwelcome companions

Stones, twigs or other things in the package show that care was not taken when sorting the beans. And what’s even worse: Such foreign objects can damage the grinder of your fully automatic machine or your coffee grinder.

9. Good coffee beans have no off-flavors

In addition to varietal peculiarities in taste, there are aromas that definitely have no place in coffee, so-called off-flavors. The coffee tastes like leather, rubber or forest floor? Then it is an inferior product or a poorly balanced roast.

10. Good coffee beans come at a price

Last but not least, it should be noted: the coffee bean’s journey from cultivation to cup is long and error-prone. The manufacturers of quality beans monitor every single step with corresponding care – from harvest to transport in jute sacks to roasting, and as with everything, good work comes at a price.

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Eat Chinese Cabbage Raw: That’s Why It’s Good for Salads

Eating raw Chinese cabbage is healthy. In addition, cabbage has a good CO2 balance. We’ll show you why raw Chinese cabbage is great for salads.

You may have eaten cooked Chinese cabbage before – it can also be eaten raw. Chinese cabbage is actually very healthy if you eat it raw. Some nutrients are lost through cooking. If you eat Chinese cabbage raw, you will notice that it is a bit more tender than other raw cabbage types and tastes similarly mild to iceberg lettuce.

Eat Chinese cabbage raw: You have to pay attention to this

If you want to eat Chinese cabbage raw, you should buy Chinese cabbage, which mainly has a lot of green leaves and few white spots. The green cabbage leaves have a slightly more aromatic taste.

Also make sure to buy your Chinese cabbage in organic quality if possible. In organic farming, chemical-synthetic pesticides are not used and you contribute to better biodiversity and soil protection with your buying behavior. You should also buy your Chinese cabbage regionally and seasonally and thus save on long transport routes. In our seasonal calendar for vegetables and fruit you will find out: Chinese cabbage is in season from June up to and including November, with the peak season starting in August and there being more of it for sale then. Out of season you get Chinese cabbage from storage.

How to prepare raw Chinese cabbage
If you want to eat Chinese cabbage raw, you can simply prepare it. You also save time because there is no need to cook or steam.

To do this, simply remove the outer leaves if they look wilted or have large brown spots.
Rinse the Chinese cabbage briefly with cold water.
Cut it in half lengthways and then cut into strips.
Wash the strips if they get dirty.
Place the Chinese cabbage strips in a large bowl and use them to prepare a salad.
Tip: You can prepare Chinese cabbage in the classic way like other types of lettuce.

Eating raw Chinese cabbage: this is how you combine it

You can eat raw Chinese cabbage particularly well as a salad. Combine it with for example:

Lettuce varieties, e.g. leaf lettuce, iceberg lettuce, radicchio or chicory
Vegetables, e.g. carrots, peppers, tomatoes
Fruit, e.g. apples, pears, oranges
Nuts, e.g. walnuts, almonds, hazelnuts
Seeds, e.g. sesame, linseed
Various dressings, e.g. salad dressing recipes: vinegar-oil, yoghurt dressing and balsamic dressing, raspberry dressing or honey-mustard dressing.
You can make a healthy and nutritious salad from Chinese cabbage. According to GEO, it contains, for example, a lot of potassium, vitamin C, B vitamins and folic acid, which are important for the immune system, among other things.

Tip: If the Chinese cabbage has been in the fridge for a few days and no longer looks fresh, put it in a bowl of cold water for about ten minutes and add a teaspoon of sugar. The lettuce will not taste sweet later, but will be crunchy again afterwards.

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Apple Varieties: Old and New Apples and What They are Good For

Apple varieties: You should know these old and new apple varieties

Depending on where you shop, you probably know a handful of apple varieties and can identify them. But how do they actually differ? This image gallery introduces you to important apple varieties and shows when and how to use them.

The apple variety Boskop

The Boskop apple variety produces particularly large apples and is usually red-green in colour, only the “red Boskop” is red. Taste & Use: The Boskop tastes tart and sour and is considered an intense apple that some find too sour – ideal for applesauce and baked apples, for cooking and baking. Sustainability: This apple variety originally comes from Boskoop in the Netherlands, but is now also native to Germany. The season lasts from late September to mid-October, then from storage to March. Worth knowing: The apple contains few apple allergens.

The Topaz: often organic

Topaz is a young apple variety that was bred in the Czech Republic in the mid-1980s. The basic color of the apple is pastel yellow with red stripes, speckles or red colored areas. Taste & Use: The firm, tangy flesh makes the Topaz an all-rounder – it can be used for cooking and baking and tastes fresh and lemony. Sustainability: Because the Topaz is considered to be robust and not very susceptible to diseases, it is often used in organic fruit cultivation. Although the Topaz apple comes from the Czech Republic, it is grown throughout Central Europe. Season from the end of September, until March still from storage. Worth knowing: The allergy potential of Topaz is comparatively low.

Berlepsch: old apple variety with lots of vitamin C

The old apple variety Goldrenette Freiherr von Berlepsch was bred in 1880 on the Lower Rhine. It is flat round with a brown-red base color and light brown spots. Taste & use: The Berlepsch is highly aromatic with balanced acidity and, with its very crisp and juicy flesh, is a great table apple. Sustainability: The apple variety likes mild and moist soils, such as those on the Lower Rhine, where it is also cultivated a lot. The Berlepsch is freshly harvested from mid-September and is available as a good storage apple until the end of March.

Apple variety Santana: for allergy sufferers

The apple variety Santana has been on the market since 1996. The Santana is large, spherical and often has a greasy skin. On the sunny side it is bright red, otherwise yellow. Taste & use: The apple tastes slightly sour with a delicate tropical aroma and is suitable as a table apple, for cooking and baking. Sustainability: Once bred in the Netherlands, the Santana is now grown throughout Central Europe. The harvest begins in September. It can only be stored for a limited time (see: Storing apples): its quality decreases from January and you should avoid it then.

Summer apple: Gravensteiner

The Gravensteiner is a very old apple variety and has been known since 1669. The often crooked apples with a very oily, waxy skin come in color variations from green to red with yellow. Taste & use: The strong, spicy apple smells very intense and can be used for all preparation purposes. Sustainability: The Gravensteiner is grown in the north of the world, in Europe mainly in Scandinavia. This apple variety is a summer apple: it is harvested from August. Due to its poor storability, it is rarely offered until the winter months.

Apple variety that always tastes good: Rubinette

The Rubinette was not bred, but happened by chance in Switzerland in the mid-1960s. The yellow-orange-red coloring of the Rubinette Rossa can also be very red. Taste & use: The Rubinette apple variety has an intense fragrance and a very balanced apple aroma and is mainly consumed as a table apple. Sustainability: The apples grow up to medium altitudes and are therefore often grown in regions that are not typical for apples. Rubinette is harvested in mid-September, but does not store well, so sales usually end in December.

Elstar: classic among the varieties

Elstar is an apple variety bred in the Netherlands in 1955 from Golden Delicious and Ingrid Marie. Its fruits are spherical and bright orange-red with yellow. Taste & use: Elstar is a sweet apple variety with a slight acidity and intensely spicy aroma with citrus and banana notes and is a good all-rounder for all types of preparation. Sustainability: Elstar is the apple most grown in Germany. The harvest takes place in September. It can only be stored to a limited extent and is therefore available until February at the latest.

Pinova: Apple variety from Dresden

The Pinova was bred in Dresden from the apple varieties Clivia and Golden Delicious. The medium-sized apples, tapering downwards, are golden yellow with partly large areas of orange-red. Taste & use: The rather coarse but firm flesh is slightly reminiscent of quince. Pinova apples are ideal for eating raw. Sustainability: The Pinova apple variety likes it warm and sunny and grows, for example, in the Rhineland, in the Old Country and around its “birthplace” Dresden. The Pinova is in season from the end of September. It can be stored until May, but then it becomes increasingly sweet and dry in taste.

Jona Gold: Central Europe’s most apple variety

The ball-sized, yellow to strawberry-red Jonagold apples were bred in the USA from Golden Delicious and Jonathan. Taste & Use: The flesh is yellowish and juicy and becomes soft after prolonged storage. Jonagold apples have a full-bodied sweet taste with a fine acidity and balanced aroma. Jonagold is equally suitable as a table apple as it is for baking and cooking. Sustainability: Although the Jonagold originally comes from the USA, it is now the most cultivated apple variety in Central Europe. In northern Germany, the Jonagored variant matures better. Jonagold is harvested from October and can be stored extremely well, so it can still be on sale until June.

Granny Smith – not a ‘green’ apple?

The light green Granny Smith is one of the best-known apple varieties. Discovered in Australia in 1868 by “Granny” Maria Ann Smith, it conquered the global fruit market thanks to its good transport properties. Taste & Use: Because of its pronounced acidity, Granny Smith is well suited for baking and cooking. Sustainability: This apple variety cannot be grown in Germany and comes at least from South Tyrol, but mostly from Chile, New Zealand or Australia in our fruit basket. From southern Europe he comes to us from October. In the southern hemisphere, Granny Smith is harvested in our spring and is therefore available “fresh” from April – with a corresponding ecological footprint.

Golden Delicious: cooking and baking apple

The Golden Delicious apple variety is an old apple variety from the USA. The apples are greenish to creamy yellow and uniform in shape. Taste & use: Good, sweet-aromatic table apple that does not disintegrate much when heated and is therefore also suitable for cooking and baking. Sustainability: The Golden Delicious is rarely grown in Germany and mainly comes to our stores from Italy, Austria or Switzerland. The season starts in mid-September. Thanks to its good shelf life, Golden Delicious can be offered until June, but the long refrigeration then increases its ecological footprint. Worth knowing: In the GDR, the Golden Delicious was grown excessively as a “yellow delicious”.

Gala Royal: Take a close look at the origin of the apple!

The Gala Royal apple is a variety of the Gala apple variety that was bred in 1970 and comes from New Zealand. The well-formed fruits are orange-red with yellow and only medium-sized. Taste & Use: The pale yellow flesh is very sweet and juicy and can be used in both cold and warm dishes. Sustainability: The Gala Royal is mainly grown in southern Germany and Switzerland, but for the European market it mostly comes from New Zealand and Chile and has correspondingly long transport routes behind it. European fruits of this apple variety are harvested in September and can only be stored until the end of winter. Gala Royal apples, which we offer in spring, are guaranteed to come from growing countries in the southern hemisphere.

Cox Orange: in spring from New Zealand

The Cox Orange already has its coloring in its name. The orange-red apple variety was discovered in England in 1825. Taste & Use: Like many old apple varieties, the Cox Orange has a distinctive, very balanced aroma with an intense smell and pleasant acidity. It is ideal for all types of preparation. Sustainability: Cox Orange likes a maritime climate and is rarely grown in Germany. He is mainly from England and New Zealand. If the Cox Orange comes from Germany or neighboring countries, it is in season from September. Apples that are sold from April mostly come from New Zealand. Worth knowing: The apple variety is highly allergenic and not suitable for apple allergy sufferers.

Determine apple varieties

Determining apple varieties is not that easy. In any case, only five to fifteen varieties are usual in the trade and as a consumer you have to go to special suppliers in order to be able to enjoy other and particularly old apple varieties.

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Slow Coffee: These are the Best Ways to Make Really Good Coffee

A typical slow coffee is prepared – and that shouldn’t come as a surprise – slowly. With a hand filter, but also with the espresso maker or the French press, this is very easy and creates awareness for better coffee.

I have never understood why people prefer a coffee from the fully automatic machine to a freshly brewed one. When Nespresso suddenly moved into my friends’ homes, I almost lost my faith. Overpriced coffee in aluminum capsules that only work in an overpriced coffee machine and also cause a gigantic waste problem. Stiftung Warentest estimated the amount at 5,000 tons of capsule waste in 2015.

Instead of coffee at the push of a button, supporters of the slow coffee movement are already celebrating the preparation. Get up ten minutes earlier in the morning, breathe in the scent of whole coffee beans, grind the coffee and pour it into the espresso maker in good portions. This has a meditative character – and is also a wonderful morning ritual. It’s about giving yourself a lot of time and consciously perceiving this as well as the enjoyment of the coffee later.

The Slow Coffee movement also includes paying attention to fair production conditions and sustainable cultivation. You can often get good fair trade organic coffee directly from your trusted roasting house. You can also find recommended coffee in many supermarkets and health food stores. Just find out more in our best list for organic and fair trade coffee.

Classic slow coffee is brewed slowly. But other methods of preparation are also ideal for “slow coffee”. We introduce you to five ways to make really good coffee.

The espresso maker – an Italian original

The espresso maker is a classic that can be found in every Italian household. As the first espresso machine for the home, his invention triggered a small revolution in 1933: Until then, the popular hot drink in Italy could only be enjoyed in public coffee bars.

The espresso maker – also mocha pot – does not generate enough pressure for a real Italian espresso with a fine crema (and therefore shouldn’t really call itself espresso), the coffee still tastes good. A classic espresso maker generates around 1.5 bar. The Brikka – a further development of the classic espresso maker from the Bialetti brand – manages a total of 6.5 bar. For comparison: a portafilter machine works with a pressure of up to 15 bar.

The whole thing works very simply: Fill in water at the bottom, insert the sieve, fill completely with espresso powder and smooth out the powder. Place the pot on the stove over medium heat, when it hisses and bubbles, the espresso is ready.

Good to know: Biorama from Austria reported in March 2021 that a relatively large amount of aluminum can get into the coffee from standard espresso pots. Fortunately, the recommended limit values ​​are not exceeded by normal coffee consumption. However, you can easily work around the problem by using an espresso pot made of stainless steel (instead of aluminum).

French Press – for better coffee

Another environmentally friendly way of making coffee is the French press, also known as a stamp press pot or press stamp pot, push-through pot, Bodum pot or cafetière. The manual coffee maker was probably invented in France at the end of the 19th century. The Italian designer Attilio Calimani had it patented in 1929, and his compatriot Faliero Bondanini developed it further. It experienced a hype with us in the nineties – and with good reason.

The coffee from the French press tastes more intense, fuller and less “clean” than that from the filter machine. In this coffee preparation, a metal sieve takes over the role of the filter. Because the coffee powder is in contact with the water for longer, significantly more coffee oils and fats go into the finished coffee.

The preparation is also very easy here: fill the French Press with coarsely (preferably freshly) ground coffee powder, pour in hot water, leave to steep for four minutes, put on the lid and press down the sieve. Enjoy immediately, this is how the coffee tastes best.

Filter coffee – the simplest way to prepare coffee

The hand filter is undoubtedly a classic when it comes to coffee preparation. With grandparents you can usually still find it hidden somewhere in the closet, it had to make way for the modern filter coffee machine. Baristas swear by filter coffee – if you use the right technique.

To prepare coffee, use about 60 grams (9 tablespoons) of medium to finely ground coffee per liter of water. Before use, you can briefly rinse the paper filter with hot water from the kettle – this will eliminate any paper taste and also keep the filter at a good temperature.

After boiling, it is best to let the water cool down to 90 degrees for a few minutes to prevent fine coffee particles from burning and your coffee from becoming bitter in taste. First, pour just enough water on the powder to cover it and let it swell for 60 seconds. Then add water in 100 milliliter increments, advises the expert.

Karlsbader Kanne – coffee preparation with tradition

The Karlsbader Kanne is a real eye-catcher. It is also used to prepare filter coffee, is made entirely of porcelain and does not require a paper filter or other additives. There is also the Bayreuther Kanne, a new edition of the Karlsbader Kanne in a modern design. The Karlsbader or Bayreuther jug consists of four parts: the jug itself, a porcelain filter, a water distributor and the lid.

The preparation is very simple, the coffee is pleasantly mild. Heat the water to 95 degrees, coarsely grind the coffee (we recommend a grind of 9 or 10). Put the coffee in the filter – calculate about 10 grams or 1.5 tablespoons of coffee per cup – and spread it out. Put on the water distributor, pour in the water, let it swell for 30 seconds and then add more water.

Kamira – espresso maker for lovers

The Kamira can almost still be described as a novelty. The Italian inventor Nino Santoro used it to develop a very simple machine to bring the classic espresso from the portafilter machine into the home kitchen. The result is impressive: an espresso that, despite the relatively low pressure (about 3 bar), has a nice, slightly coarse-pored crema – and tastes good.

The application is quite simple. With the valve closed, you fill the storage tank with water, open the valve and let it run down into the water tank. Fill the portafilter with espresso powder, insert it and close the valve. Then the cooker comes on the stove and within a few seconds espresso flows from the portafilter directly into the cup. When the desired amount is reached, slowly open the valve to release the pressure, done.

The espresso maker is handmade in Italy, costs around 80 euros and, according to the manufacturer, is practically indestructible. Espresso fans will definitely have fun with it.

If, despite everything, you are not convinced by this type of coffee preparation, you will also find recommendations for coffee machines and alternatives to coffee capsules made of aluminum.

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Rice Syrup: What Good is It as a Sugar Alternative?

Rice syrup is considered a healthier sugar alternative alongside honey, agave syrup and other sweeteners. You can find out here whether the chewy, sweet juice is actually better for your health and what special features it has.

It is well known that sugar is not very good for our health. Therefore, if you want to try to do without it partially or completely, there are various alternative options. Some swear by stevia or birch sugar, others by honey or maple syrup. And then finally there is rice syrup.

Rice syrup: use, production, and origin

Rice syrup is a light golden syrup that tastes mild and sweet. Since it doesn’t have a particularly strong taste or aftertaste, you can use it in a variety of ways. For example, it is suitable for sweetening yoghurt or porridge, as a sweetener in the dough of cakes, muffins or biscuits or for caramelizing.

To make rice syrup, machines heat the ground rice and then break it down into sugars. This is how the sweet juice is extracted from the rice grain. The syrup then runs through filters and is finally thickened. Since rice syrup is therefore completely vegetable, it is a vegan honey alternative. In Japan, the sweet juice has long been an integral part of traditional cuisine.

Since rice is grown in Asian countries such as China, Thailand or India in particular, rice syrup often has a poor eco-balance. After all, there are long transport routes during production, which release large amounts of greenhouse gases. To a small extent, some farmers also grow rice in southern Europe, for example in Italy or Spain.

We recommend that you pay attention to information about the origin of the rice grains when buying and that you prefer rice syrup from European cultivation. For example, according to the company, Reishunger’s organic rice syrup comes from Italy. You should also buy organic rice syrup if possible. In this way you avoid chemical-synthetic pesticides that are harmful to your health and, in particular, drive insect mortality.

By the way, to extend the shelf life, it is best to store rice syrup in the refrigerator after opening. It stays there for weeks or months.

Is Rice Syrup Healthier Than Sugar?

When looking at the nutritional values, rice syrup performs only slightly better than conventional table sugar. According to Reishunger, the syrup has around 319 kilocalories per 100 grams. Alnatura’s organic beet sugar, on the other hand, has 400 kilocalories. Both sweeteners contain only small traces of fat and protein.

Sugar is almost 100 percent carbohydrates, while in rice syrup they are only 80 percent. Of that 80 percent, sugar molecules make up 62 percent. This is also the reason that rice syrup does not taste as sweet as sugar. So you need more syrup to achieve the same sweetness. This also makes up for the calorie difference.

According to a Northwestern University nutritionist, our bodies treat rice syrup the same way it treats sugar. Our organism therefore does not recognize any difference between the sugar molecules. In addition, rice syrup has a higher glycemic index than sugar. This means that your body breaks down the syrup into glucose extra quickly. This process causes your blood sugar levels to rise and fall rapidly. As a result, you will only feel full for a short time and will soon feel hungry again.

There is also no evidence that rice syrup would contain a particularly large number of micronutrients (such as vitamins or minerals). Even if these are available in moderation, they hardly make an important contribution to covering our daily needs.

Conclusion: Rice syrup is not a miracle cure either

There is not enough substantiated evidence to support the thesis that rice syrup is healthier than sugar. But with both sweeteners, the dose makes the poison. As part of a balanced diet, it is not a problem to eat sweets from time to time.

From an ecological perspective, rice syrup from Europe is definitely more climate-friendly than maple or agave syrup. These often come from even more distant growing areas. Even better sweeteners would be, for example, apple or pear syrup, sugar beet syrup or beet sugar from German cultivation.

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Drink Meal: Why It’s Not a Good Idea

In order to lose weight, many resorts to drinking meals. You had better let that go. The reasons for this and more sensible alternatives can be found in this article.

This is how drinking meals work

When it comes to losing weight, there are now many different ways – from low-carb diets to low-fat diets to drinking meals. They all promise success within a short time.

Drinking meals work as follows: A distinction is first made between ready-packaged products and drinking meals, which you mix yourself with a powder and water or milk.

At the beginning, to make it easier to start the weight loss process, the drinking meals replace full meals. So you don’t eat anything solid and your number of calories per day remains the same.
Since the daily amount of calories remains the same here, you don’t lose weight at first. It is then slowly reduced because a calorie deficit is crucial to losing weight.
After a certain time, individual self-prepared dishes are added again. It’s usually up to three weeks, but that can vary depending on the meal you’re drinking.
To ensure that drinking meals contain sufficient nutrients, they are subject to the dietary regulation. It prescribes a certain amount of proteins, carbohydrates, fats, iron, calcium and vitamins. In the phase of losing weight, in which you have a calorie deficit, you move between a minimum of 800 and a maximum of 1200 calories. The individual drinking meals only have a calorie content of up to 400 kilocalories.

If you decide to go on a diet with drinking meals, there are a few things to consider. Drinking meals are not always intended for weight loss or weight maintenance. Some are just meant to replace meals or make sure you’re consuming enough calories when you’re stressed. Therefore, take a close look at a product before you buy it.

That’s why you should avoid drinking meals

As nice as the promises of drinking meals are, there are a few reasons not to use them:

If you continue eating the same way you did before you diet, you’re likely to gain weight again. This is the yo-yo effect. In order to make a difference in the long term, you have to change your eating behavior in the long term. It is also important that you move enough. This aspect often slips into the background in diets with drinking meals.
When drinking meals, there is a risk that you are undersupplied with important nutrients. This can happen if, for example, you equate protein shakes with drinking meals or diet shakes. It’s not the same. Drinking meals are intended to replace meals and therefore contain all the necessary nutrients. Protein shakes, on the other hand, do not contain all the nutrients that the body needs, but mainly proteins and hardly any carbohydrates or fiber. But your body needs it too!
Furthermore, you should always follow the instructions for diet shakes. For example, if you cut your drinking meal in half after a while, you’ll only get half as many important nutrients. After all, a full drink provides you with the necessary nutrients. On top of that, you may be lacking in phytochemicals that you normally get from fruit and veg and that are lacking in drinking time.

Basically, drinking meals provide you with sufficient nutrients. Diets with drinking meals still mean a big change for the body. If this does not receive enough nutrients because the dosage with the drinking meals is not yet running smoothly, it can become unhealthy. For example, if there is a lack of protein, muscles can be broken down during the diet.
Drinking meals often contain little fiber. This can lead to digestive problems.
In addition to drinking meals, you must not forget to drink enough. This can easily happen since drinking meals have a liquid consistency. This can result in dizziness or cardiovascular problems.
Drinking meals are very monotonous in the long run. With solid meals and home-cooked food, you have many more options, despite different tastes in drinking meals.
In addition, there is no social aspect of eating together with friends or family.
In addition, drinking meals are quite expensive.
Drinking meals alone is not recommended. Pay attention to the aspects mentioned above, and if you still want to try a drinking meal, inform yourself in detail and seek medical advice in advance.

These alternatives to drinking meals exist

If you want to lose or maintain your weight, these are sensible alternatives to drinking meals:

Eat more consciously.
move more A good place to start is regular walks.
If possible, only eat when you are hungry and stop eating when you are full (intuitive eating).
Eat a balanced diet and only eat sweets in moderation.
Finally, it is important that your health always comes first! Do not be seduced by the ideals of beauty conveyed in the media. Being happy with yourself and your body is the most important thing. Also, every body is unique. For some, one way to lose or maintain weight may work well, and for others, another way.

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Recognizing Good Chocolate Directly – 9 Tips

Especially in the run-up to Christmas, it is literally on everyone’s lips: chocolate. With hardly any other confectionery, however, do you have to differentiate so much between sweets and luxury foods. The gap between mass and quality products is too big. Here are 9 tips on how to distinguish a high-quality chocolate from an inferior chocolate. One thing in advance: It is not always the price and noble brand image in advertising that indicate the quality.

Which seals can be seen on the chocolate?

Even a quick look at the packaging gives conclusions as to what is important to the manufacturer. If the organic seal is shown, only ingredients from organic farming are used. This excludes the use of plant toxins and guarantees biodiversity on the plantations. In combination with the Rainforest Alliance seal, social components are added, e.g. the exclusion of child labor. The Fairtrade seal also guarantees safe prices for the producers.

Does the manufacturer exclude child labor?

Child labor is a big problem – especially on the large cocoa plantations of West Africa. This is where most of the cocoa used worldwide comes from. Where does the cocoa come from and can the manufacturer prevent exploitative child labor? A look at the website should show whether something is actively being done in this area.

Questionable ingredients

Emulsifiers such as soy lecithin, the ecologically controversial palm oil or vanillin – a synthetically produced flavoring – should not appear in the list of ingredients. Conventional soy lecithin in particular is mostly obtained from genetically modified soy plants.

Around 80% of the soy grown worldwide is not grown sustainably and has a high level of pollution.

Cocoa butter or cheap fats?

An essential part of a good chocolate is the cocoa butter. This pressed fat from the cocoa fruit is a very high-quality raw material that gives chocolate a particularly intense melt. How much cocoa butter does it contain? The approximate amount can be derived from the position in the list of ingredients. Cocoa butter should be mentioned first.

Cheap chocolate often cheats with cheaper fats, such as butterfat or palm fat, the extraction of which is ecologically problematic.

Which sugar is used?

When it comes to sugar, there are some massive differences. Industrially processed refined sugar has often come under criticism. Better variants here are raw cane zocker or alternative natural sweeteners such as xylitol, coconut blossom sugar or agave syrup. Most of these original species still contain valuable minerals.

How is the chocolate packed?

Of course, the quality of the packaging does not determine the quality of the chocolate. Nevertheless, both should fit together. An organic chocolate thickly wrapped in plastic, lacquered or aluminum-coated composites raises critical questions. In general, there are now many ecological packaging alternatives (such as the compostable Natureflex film, which is used for VIVANI chocolates). Just ask the manufacturer or look it up on the website.

Is the chocolate produced sustainably?

If you are on the manufacturer’s website, it is also advisable to take a look at the place and type of manufacture. What do you find out about this? Is production climate-neutral? Do you pay attention to efficient energy management? Are sustainable packaging materials used and are mineral oil-free printing inks used in the packaging? If a lot of this is the case, the manufacturer doesn’t want to make a quick buck, but pays attention to the environment in a responsible manner.

The chocolate has turned white. is that mold

All clear: mold is not. But so-called fat bloom. This can form if the chocolate has been exposed to excessive temperature fluctuations. If it is stored too warm, the chocolate “sweats”. The fats come to the surface and are deposited as a whitish layer. The chocolate tastes rather bland and old and has a crumbly consistency. Nevertheless, please do not store chocolate in the refrigerator. It binds foreign odors.

Last but not least: the taste

In the end, of course, the all-important question: How does the chocolate taste? Does she have a fine enamel? Does the cocoa used have exciting aromas? Are there other ingredients that create sophisticated side effects? Do hazelnuts and almonds taste nice and roasted? Is the level of sweetness balanced? Of course, everyone has their own preferences and is their own – and also their best – expert.

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Cooking Tips

Wheat Starch: What It’s Good for and Who Shouldn’t Use It

Wheat starch is a natural binding agent that you can use in different ways in the kitchen and around the house. Learn more about Strength’s traits and usage here.

As the name suggests, wheat starch consists exclusively of wheat. For production, the grain is ground and broken down into its individual components. Starch makes up about half of a grain of wheat. Commercial starch, on the other hand, consists mainly of corn starch and only parts of wheat and possibly also potato starch.

Wheat starch in the kitchen

Wheat starch consists of more than 85 percent carbohydrates. Water makes up about twelve percent. Proteins and fat are only present in minimal proportions. Starch contains about 345 calories per 100 grams. Wheat starch contains hardly any vitamins and other micronutrients.

Wheat starch is odorless and tasteless. That’s why you can use the fine, white powder for a variety of sweet and savory dishes. In the kitchen, wheat starch is mainly used as a binding and thickening agent, for example for sauces, soups or puddings. The starch gives cakes and other baked goods their stability. It is important that you heat the starch and not just mix it cold. Only then can it unfold its binding properties.

Note: People who suffer from gluten intolerance (celiac disease) should not eat wheat starch. Finally, it is high in gluten. Those affected can fall back on pure corn starch or potato starch. Locust bean gum or guar gum are also good gluten-free alternatives.

Wheat starch in the home

The binding and stabilizing properties of starch are not only useful in the kitchen. You can also use wheat starch to make glue or porcelain substitutes, for example. Starch is also recommended to fight sweat and fat. You can use them as an ingredient for homemade deodorants and dry shampoos.

You can also use wheat starch mixed with a little water as a natural stain remover. To do this, put the starch-water mixture on the stain, let it dry and then brush it off again with a rough brush.

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Food

What Makes a Good Espresso?

Espresso – you should know that

Espresso is, if you will, the bedrock of coffee. A variety of coffee specialties such as cappuccino or latte macchiato are based on it. Anyone who regularly uses an espresso machine or is at least considering buying an espresso machine knows the strong aroma and intense taste that characterizes espresso.

But how do you make a really good espresso and how do you recognize that such a masterpiece of coffee art is in front of you? Of course, as the saying goes, there is no arguing about taste. Nevertheless, we have summarized a few tips for you that will help you to recognize a good espresso.

The eye drinks too – visual references to a good espresso

You can find the first signs by looking closely at the espresso. The espresso should have a 2 to 3 mm high and dense crema that has a nice, hazelnut-like colour. An inferior espresso can be recognized by light-colored, light foam with large air bubbles – in this case, the expert speaks of under-extraction.

But the other extreme is also possible, namely when the foam is very dark. Then the espresso is over-extracted. The ultimate test: sprinkle sugar on the crema. If the sugar sinks slowly and the crema forms again afterwards, you have a good espresso in front of you.

Hmmm…taste!

Now comes the taste test for a good espresso: the taste of the coffee should be characterized by strength and richness. The taste is aromatic, full-bodied, slightly sweet on the tongue and lingers on the nose for a long time. The aroma typical of espresso, which is created by the roasting process, accompanies the connoisseur from the first sip to the last sip.

Blends of Robusta and Arabica beans or pure Arabica coffees are often used for espresso. The robusta coffee gives the espresso depth, while the arabica variety is responsible for the intensive aroma. Furthermore, flavor nuances such as chocolate, vanilla or cocoa can be tasted in an exquisite espresso. Even citrus or fruit flavors are possible and make a high-quality espresso so special.

What temperature and grind can tell us about the espresso

A good espresso should definitely be served and drunk hot and not below 79°C. This is the only way that the various flavors and aromas can develop optimally. And since it looks weird sitting in a coffee shop with a thermometer in front of your espresso cup, only experience can give you a feel for the right temperature.

Incidentally, the professional drinks his espresso with two or three small sips in rapid succession. The degree of grinding of the beans can also give us information about the quality of an espresso: the powder must never be too coarse, as it only comes into contact with the hot water for a short time. The taste must be able to develop in this short time.

Are you now a full professional and would like to prepare a good espresso at home? With an espresso maker, the Italian coffee specialty can be easily prepared at home.

Good espresso from the espresso machine

Night owls and morning grouches value a good espresso as a quick pick-me-up – after all, with just a push of a button on the espresso machine, it brings an effective caffeine kick against all types of tiredness, midday slumps and overtime in the office. In about 25 seconds, espresso is pressed through the espresso machine or a portafilter machine at a pressure of around 9 bar.

In the process, caffeine and flavorings are released from the ground coffee in a different way than would be the case when brewing coffee, giving the espresso its peculiar taste. Of course, the degree of grinding and roasting of the coffee beans as well as the factors of water quality, type and condition of the espresso machine and the correct preparation also determine the end result of the espresso.

Good espresso from the espresso machine

In addition to the classic espresso, an espresso machine provides you with numerous other options: You can also easily select an espresso Doppio, which is prepared in double the amount (50ml). If you want a slightly lower caffeine concentration, it is best to ask for an espresso lungo, americano or a café crème: here the water content is increased to up to 50 to 120ml. The exact opposite is the ristretto: the water content is reduced to a total of around 15ml, while the amount of ground coffee through which the water is pressed remains the same. This results in a significantly higher concentration of caffeine – so if you need an energy boost, the ristretto will help you get back to peak performance.

You can enjoy many other creations with milk or other ingredients: With a dash of milk, the espresso from the espresso machine becomes an espresso macchiato, hot milk and milk froth make it a cappuccino, and in combination with hot chocolate, chocolate syrup and a cream topping, a mocha is created (also called Mochaccino). For the flat white, however, a simple espresso from the espresso machine is not enough, here you need a double (!) ristretto, which is then poured with milk froth in often artistic milk froth patterns (also known as “latte art”). You will notice: a good espresso is not only a pleasure in itself, you can use it to create many other delicacies.

Buying an espresso machine: is it worth it?

When people talk about buying an espresso machine, most of the time the conversation revolves around a portafilter machine. An espresso machine is equivalent to a fully automatic coffee machine. Both systems usually generate the required pressure of 9 bar to press the water through the finely ground espresso powder and to produce both classic espresso and the other variants mentioned.

Depending on which model of espresso machine is chosen, setting options and manual modules are given. An espresso machine often makes it easier to make coffee specialties from espresso with milk, while a portafilter machine does not necessarily have to be equipped with a milk foam system. However, anyone who appreciates the craft and is not afraid to do a few more things is also well advised to buy an espresso machine.

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Culture

Five Good Reasons for a Coffee Break in the Office

For many employees, the coffee break is part of working hours and is enjoyed either with colleagues, during a chat or on a short walk with a coffee to go. A coffee break during working hours always makes sense, whether it’s a cappuccino, café latte or espresso, coffee has many good qualities. Whether you enjoy your coffee alone or with your co-workers in the office, a coffee break can work wonders. We tell you five good reasons for a coffee break and give you helpful tips on how to get your caffeine kick.

Coffee lowers blood pressure

Whether you love latte or are a fan of the “little black one”, you can’t go wrong with a coffee break. Even if it has a reputation for getting the blood racing, coffee has a positive effect on our blood pressure in the long term and is therefore particularly effective during a stressful day at work. So don’t be fooled and include a little coffee break.

In this way you ensure that you can go back to your tasks with more relaxation. Just one cup a day lowers blood pressure, but of course you should not overdo it with consumption.

Coffee increases the ability to concentrate

If you find your eyelids getting heavy and you don’t know what task you were about to complete, it might be time for a coffee break. The caffeine in coffee has a vasodilating effect, allowing more blood to flow to the brain and stimulating the central nervous system.

This better supply brings an energy boost and the well-known stimulant effect that makes coffee famous.

Drinking coffee brings you together

Of course, you can also enjoy your coffee in private – but it’s more sociable to drink it together with colleagues, so make an appointment with your colleagues for a coffee break. You can relax for a moment and recharge your batteries for your working day.

Taking a coffee break together has other benefits too, as it allows you to get to know your colleagues better, and drinking coffee in good company brings you together as a team and promotes a pleasant atmosphere in the team. Create a connection between enjoying coffee and office work, you can not only discuss private topics, but also discuss important tasks or even the last quarterly report over a delicious cup of coffee. As you can see, the coffee break can enrich your everyday office life and have a lot of positive effects, try it out!

Antioxidant Boost

Even if some people say that coffee has an unhealthy effect, it has been proven that our coffee contains antioxidants. Antioxidants have an important physiological meaning due to their effect as radical scavengers. These free radicals are considered to be partly responsible for the accelerated aging process and various cardiovascular diseases because they damage the body’s own molecules. So when we take a coffee break during work hours, we help our body protect itself from diseases.

Luckily with deceleration

If you spend all day staring at the flickering screen, answering emails every second and one call chasing the next, then it is definitely time for a coffee break during the stressful working hours in the office and in the home office. How about some coffee yoga, for example? While the water is bubbling through the coffee machine, just stretch and stretch a bit.

Or rocking back and forth on your toes with the hot cup in your hand and relaxing your neck between two sips: the coffee break can be used as a little slowing down of everyday work in the office or in the home office and helps us to return to our tasks refreshed .

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