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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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The Most Spectacular Coffee Records

Coffee is not only a luxury food, the popular hot drink is also a record holder in many areas of life. There are numerous coffee records.

Coffee records: the bigger the better

Who would have thought that drinking coffee can obviously not only be about enjoying the moment, but also about a competition. Here the motto counts: the bigger the better. A South Korean woman has held the record for the world’s largest coffee cup since 2014. She built a cup 11 feet tall and 8 feet wide. This coffee cup has a volume of over 14,000 liters. In contrast, the largest iced coffee in the world seems rather small at just 5,600 liters. Would this iced coffee have been enough for the 8,162 visitors to the world’s largest coffee party in Cologne? The convivial coffee party came about as a result of a marketing campaign by Krüger GmbH & Co. KG in Cologne. Each visitor received a bracelet and a free iced coffee. No wonder that many visitors came together here.

With a passion for collecting the coffee record

While some are working on the next record, others are patient and simply collect objects related to coffee over the course of several years. Robert Dahl from Germany is a passionate collector of coffee pots and now owns over 45,000 copies. Even for the largest pyramid of coffee cups, you need a few cups. The largest pyramid of coffee cups contains over 23,800 cups. It is not known how many attempts were required and how many cups were broken beforehand.

Quirky things from the world of coffee

Of course, there are also some oddities with the coffee records. Or would you have thought it possible that coffee could power a car? In 2010, the English drove 337 kilometers from London to Manchester in an old VW Scirocco. Whether a “coffee break” was taken en route is not reported. In case of an emergency, they probably had enough coffee with them for a break. It is also bizarre that the fastest espresso machine actually comes from Switzerland. In 2008, this brewed 11.5 liters of espresso within one minute.

More coffee records from around the world

The enjoyment of coffee is neglected in many records. Not so with the most expensive coffee in the world. The most expensive coffee in the world comes from Singapore and costs almost 50 euros per cup. It’s no wonder that you have to really enjoy this noble drop.

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Top 10 Most Interesting Facts About Coffee

Coffee is lifestyle and enjoyment. For anyone who wants to learn a little more about their favorite drink, we’ve rounded up 10 fun facts about coffee.

Did you know?

When it comes to facts about coffee, pretty much everyone has something to contribute, because hardly any other drink has so many stories, myths and – facts – about it. We have picked out the 10 most exciting facts and don’t want to withhold them from you any longer:

1. Coffee was “discovered” by goats

You heard me right: according to legend, coffee was actually “discovered” by goats. In fact, it was a goatherd named Kaldi in 9th-century Ethiopia. He watches his goats and sees how the goats perk up after eating cherries from a coffee tree. So what could be more obvious for Kaldi than to taste the red cherries himself? Admittedly, the story was first written down in the 16th century, but it’s nice and somehow sounds believable.

2. Black Ivory Coffee – the most exclusive coffee in the world

For a long time, the famous Kopi Luwak, also known as cat coffee, was considered the most expensive and exclusive coffee in the world. The Kopi Luwak gets its special taste from the “manufacturing process”: It is created by giving the Indonesian civets coffee cherries to eat. These are digested by her and excreted again. The indigestible coffee beans are now selected from the legacies of the civets. The very complex manufacturing process makes the cat coffee extremely expensive.

3. Mild, light roast coffee beans contain more caffeine than dark beans

Contrary to popular belief, light, mild coffee roasts typically contain more caffeine than dark, hearty roasts. Why it is like that? The longer the coffee is roasted, the more caffeine is released from the bean under the heat. Basically, it’s like cooking with wine. The longer you let it simmer, the less alcohol you will later have in your food.

4. Espresso is not a bean

There is no special espresso bean. Espresso is just the name for a certain type of preparation. Dark roasted coffee beans are used and ground very finely. Hot water is then pressed through the ground coffee at high pressure. If you do it right, you get a concentrated coffee with a dense, brown crema. Due to the long roasting, espresso contains less caffeine than e.g. B. normal filter coffee.

5. Coffee is a cherry

That’s right – red cherries grow on coffee trees or bushes. The actual coffee bean is the seed inside the cherry. If the coffee bean wasn’t so desirable and flavorful, you might be able to buy the whole fruit of the coffee cherry in a fruit store, as it’s a delicious tart-sweet cherry that tastes a bit like honey, peach, and watermelon.

6. Coffee was forbidden

In the course of history, coffee has been temporarily banned several times in different cultures. The governor of Mecca closed all the coffee houses in 1511 because he saw them as places of moral decay. Only after a thirty-year dispute between the scholars was the ban lifted by the Sultan of Cairo. In 1675, the English King Charles II tried to ban coffee and coffee houses. He encounters great resistance from the population and triggers a rebellion, so that he ultimately cannot implement his plan. The Prussian King Frederick the Great finally banned the import of coffee in 1677. He feared that the rapidly growing coffee consumption at the time could displace traditional domestic products such as malt or barley. State propaganda tried to stigmatize coffee as a despicable fad and a superfluous luxury.

7. George Washington invented instant coffee

You read that right, but not the first American president, but his Anglo-Belgian namesake, George Constant Louis Washington, who invented instant coffee.
Washington, who emigrated to New York in 1897, was not the actual inventor, but he was the first to develop a process around 1908 to produce instant coffee on an industrial scale. He was commercially very successful. During World War I, the US Army bought the “G. Washington Coffee Refining Company” from their total production volume of instant coffee. This ensured that the soldiers at the front in Europe did not have to do without their “Cup of George”.
The Japanese-born scientist Satori Kato from Chicago is considered to be the inventor of the first instant coffee. However, he never succeeded in further developing his process, patented in 1901, into a commercially successful product.

8. There are over fifty different types of coffee

Normally we consumers only know two types of coffee: Arabica and Robusta, because only these are normally used for coffee production and together they represent practically 100% of the world market. In fact, over fifty different types of coffee are known. So, if you ever get the very rare opportunity to taste a coffee that isn’t made from the usual varieties, please do so!

9. Over 500 billion cups

Around half a trillion cups of coffee are drunk worldwide every year. With a world population of almost seven billion, that’s an unbelievable 71 cups for every citizen of the world – including small children!

Incidentally, the Finns are at the forefront when it comes to coffee consumption: Every Finn drinks 1305 cups a year of the 3.6 cups a day! In contrast, German coffee consumption is still moderate at just under two cups a day. However, coffee is also the most popular drink in Germany, ahead of beer and mineral water!

10. Second most traded commodity in the world

After oil, coffee is the most important commodity in the world. The coffee beans are grown in 80 countries around the world on a total area of around 11 million hectares. Around 25 million people work in the cultivation, processing or distribution of coffee. Around 55 million sacks of green coffee, each weighing 60 kilograms, are produced every year.

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Cleaning the Coffee Machine: the Most Important Information

Cleaning the coffee machine is one of the routine tasks for baristas in Italy. Because in the cafés, hundreds of cups of espresso go over the counter every day – and it only tastes good from clean machines. Of course, what is standard for cafés also applies at home.

How often should you descale coffee machines?

How often you should descale your coffee maker to ensure it works perfectly depends on the following factors:

Hardness of the water in your region: The harder the water, the faster limescale deposits. If you are unsure, you can ask the local water company for the value. Water hardness test strips are also commercially available.

Intensity of use of the machine: The more often you make coffee, the faster the device gets dirty.

With very hard water and medium usage, for example, the recommendation is to clean the device every three to four weeks. If the water is soft, it is sufficient to descale the machine about every six to eight weeks.

Remember: Regular cleaning extends the life of your machine! Because every time you prepare coffee in it, powder residue, fat and limescale are deposited and, in the worst case, can eventually clog the device. So it is better to clean too early than too late.

Cleaning the coffee machine with home remedies: yes or no?

The instructions for use usually state which cleaning agents you can use to descale your coffee machine. In order to clean portafilters or fully automatic coffee machines, you should avoid using home remedies or other additives. These could damage the sensitive hoses, pump or sealing elements.

On the other hand, you can easily descale your filter coffee machine with household products. Vinegar essence has proven particularly effective.

Descale the filter coffee machine with vinegar essence

Mix water and vinegar essence in a ratio of 1:4.

Pour the mixture into the water tank of the filter coffee machine.

Insert a coffee filter. It catches the dissolved lime.

Start the machine and allow the mixture to flow halfway through.

Turn off the coffee maker for about 30 minutes. During this time, the vinegar can take effect and dissolve further limescale inside the machine.

Start the machine again and let the rest of the vinegar and water mixture run through.

Remove the coffee filter. Run at least two more pitchers of water through to completely flush out the vinegar.

Cleaning the portafilter machine: how it works!

Does the espresso from your portafilter machine taste sour or is it only lukewarm? The device makes loud pumping noises? High time for a decalcification! Of course, it’s better if you don’t let it get that far in the first place.

To descale your portafilter machine, follow the manufacturer’s instructions in the instructions for use. It usually works according to this principle:

Dose the descaler according to the manufacturer’s instructions.

Mix with water in the tank of the machine.

Then remove the water alternately via the steam nozzle and brewing group. This ensures that all water circuits come into contact with the descaler and the limescale dissolves everywhere.

If the water tank is empty, rinse the machine thoroughly with fresh water.

While the descaler runs through the machine, you can devote yourself to the shower sieve and the portafilter.

Pour descaler into a bowl of warm water according to package instructions.

Leave the filter and portafilter to soak for about 30 minutes.

Rinse thoroughly with clear water.

Put back in the machine.

Clean the shower sieve and portafilter

Apart from regular descaling, the shower sieve of the portafilter machine needs your attention a little more often. You don’t necessarily need to clean it after every use, but you do after several espressos. Because coffee oils can get stuck in the sieve, which would otherwise clog the fine pores.

Cleaning the portafilter is simple: first remove the brewing sieve from the carrier and wipe it with a clean cloth. You’ve already removed the oils. Occasionally you can also clean it particularly thoroughly by letting the coffee fat remover take effect and then rinsing it off with clear water.

Simply rinse out any coffee residue left in the portafilter with lukewarm water. For a particularly simple and thorough cleaning, the trade also offers special brushes with which you can easily remove coffee residues from the portafilter and brewing group.

Tip: Before each new espresso, run a little hot water through the device without inserting the portafilter. This removes residue and the water for the espresso is kept at the optimum temperature.

Clean the milk nozzle on portafilters and fully automatic machines

Does your device have a milk nozzle or a steam lance? It is best to clean them after each use. It is easiest to remove the milk residues when they are still fresh. To loosen dried residue, let the nozzle emit steam several times, it then simply blows out the milk residue. Then wipe with a clean, slightly damp cloth – done!

Descale the coffee machine: Thanks, cleaning program!

The coffee machine is many people’s best friend in the morning. At the push of a button, it grinds beans and brews espresso with a fine crema or delicious cappuccino. Especially when it is used frequently, the hard-working coffee maker with its different areas and hoses needs regular care and cleaning.

The good news: Luckily most modern vending machines have an automatic cleaning program – and all you have to do is make sure there is enough detergent in the tank provided.

Make it a routine to run the automatic cleaning program regularly. Most machines are very well positioned here. For example, the degree of hardness of the water can often be stored in the system. In combination with the frequency of use, the device itself then determines the optimal time for cleaning and informs you by flashing or a corresponding message on the display.

Apart from that, there are components in all fully automatic coffee machines that you should regularly remove and clean yourself. Otherwise, bacteria can collect there, and in the worst case, harmful mold forms. Warm water, dish soap and a cleaning brush are usually sufficient to clean the parts. You can also simply put many components in the dishwasher.

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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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The 5 Most Common Mistakes When Making Coffee

A good coffee fills the room with its delicious aroma, impresses with its round, aromatic taste and awakens the desire for another with the first sip. Do you remember your last excellent coffee? If you have to think about it, you’re probably making one of the top five coffee-making mistakes. Regardless of whether you use a filter coffee machine at home or operate a fully automatic coffee machine in the office, serious errors in the preparation of all coffee machines can spoil the coffee enjoyment.

Buy a high-priced filter coffee machine and brew cheap coffee

A common misconception is to buy an expensive filter coffee machine for the home or to set up an expensive fully automatic coffee machine in the office, brew the cheapest coffee in it and think that the high-priced coffee machine will gild the hot drink in terms of taste. Unfortunately, an excellent filter coffee machine cannot do magic at a high price. No high-quality fully automatic coffee machines in the office can do that either. Don’t skimp on your favorite gourmet food, coffee. When choosing, pay attention to quality. At Coffee Perfect you will find an excellent range of aromatic coffee beans and high-quality coffee powder. When buying, pay attention to the purity of the variety, the roasting and the type of bean.

Pre-ground coffee and then store

If you pre-grind coffee for the filter coffee machine with the coffee grinder so that it can be prepared more quickly the next morning, you lose aromatic substances. Once the coffee has been ground, the air extracts the aroma from it. As long as the aroma is in the bean, it is protected. Only grind as much fresh coffee as you drink. If grinding takes too long for you, you can also use a fully automatic coffee machine in the office or at home, which will do this work for you. Regardless of whether you use the fully automatic coffee machine in the office or the filter coffee machine in your free time, drinking coffee is more digestible and tastier when the coffee is aromatic and fresh. The freshness makes the taste, regardless of whether you prepare the coffee in the filter coffee machine or in the fully automatic coffee machine in the office.

Store coffee for the fully automatic coffee machine in the office in the refrigerator

It’s almost unbelievable what people keep in refrigerators at work. In many companies, the coffee for the fully automatic coffee machine in the office lies carelessly in the refrigerator, next to the cheese and opened sausage packages. Coffee quickly takes on foreign aromas. It only takes a few minutes and the coffee tastes like other foods. Then you can no longer think about preparing it in the filter coffee machine or in the fully automatic coffee machine in the office. Store the coffee at around 10° to 18° C, dry and protected from light. Ideally, the coffee packaging has an aroma protection valve and the coffee can release CO2 and keep the aroma longer.

Transfer coffee powder for filter coffee machines at home or fully automatic coffee machines in the office into a can

Do not fill the coffee for the filter coffee machine or the coffee machine in the office into a can. Coffee should always be kept in its original packaging. When refilling, oxygen gets into the ground coffee or the coffee beans. Once that happens, the coffee oxidizes and deteriorates. The coffee fats, which are flavor carriers, can become rancid due to the oxygen, which greatly affects the taste. Whether you keep ground coffee for your filter coffee machine at home or coffee beans for the fully automatic coffee machine in the office, neither should ever be put into a can.

Brew coffee with boiling water

Boiling water burns the coffee and robs it of its aroma. Only brew coffee after allowing the boiling water to cool for two minutes. It should be around 93° to 95°C. If the water is too hot, the aromas evaporate and bitter substances are released. The taste becomes slightly bitter and acquires a burnt note. To avoid this, you should not let the water cool down for too long. The temperature should not be too low, then the taste will be sour.

Summary:

Neither the filter coffee machine at home nor fully automatic coffee machines in offices can improve the taste of bad coffee.
When buying coffee for the filter machine or the fully automatic coffee machine in the office, pay attention to the following characteristics: purity of variety, roasting, and the type of bean. Arabica is high quality, Robusta is not.
Do not pre-grind. Better to drink fresh coffee.
Never keep the coffee for the filter coffee machine or the coffee machine in the office in the refrigerator.
Do not transfer coffee. As soon as air comes into contact with the coffee, it loses its aroma.
Do not brew coffee with boiling water. The ideal temperature is between 93° and 95°C.

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The Most Important Coffee Specialties at a Glance

The fact that coffee is one of the most popular drinks of all comes as no surprise. The caffeinated drink is now available in all imaginable variants. Whether hot or cold, sweet or bitter, with flavor or pure: coffee is more diverse than almost any other drink. Do you know what a lungo is? Or do you know the exact difference between a cappuccino and a latte macchiato? We have put together an overview of the most important coffee specialties in four categories: Coffee variations with coffee beans, espresso, milk and cream and based on ice. You will quickly become a coffee connoisseur. Together with our fully automatic coffee machines, you can also easily implement and enjoy the delicious creations. And which coffee variety is your favourite?

Overview of different coffee specialties with coffee beans

Filter coffee

Filter coffee is probably the most classic coffee drink. It is a black coffee, just like we know it from grandma. Filter coffee is usually prepared in a filter coffee machine. Coffee powder is brewed with hot water and filtered through a funnel-shaped filter.

The trend is to prepare filter coffee with a French press, which makes the taste more full-bodied and aromatic than classic filter coffee. Complete your hot coffee from the French Press with an alcoholic “shot”. The Dutch coffee, for example, is supplemented with eggnog. You can also take a strong shot of rum and conjure up a “Pharisee” with cream. Also popular is the “Rüdesheimer Kaffee”, where the coffee is flambéed with a dash of brandy and covered with cream, vanilla sugar and chocolate sprinkles.

Cafe Creme

In contrast to filter coffee, which is brewed with a filter coffee machine, café crème is made from bean coffee and prepared in a fully automatic coffee machine or portafilter. For the typical and even crema, the coffee has to be freshly ground for each cup and the hot water has to be pressed through the ground coffee under high pressure. While café crème is prepared in less than a minute, filter coffee takes a few minutes longer.

Mocha

We understand mocha to mean Turkish coffee, which is prepared in a long-stemmed pot. For this Arabic coffee specialty, ground coffee is brewed with water and sugar and served in small cups. It is usually boiled twice.

After the first time, the hot, swung-out cups are filled with the foam by the spoonful and after the second time the coffee including ground coffee is served. The coffee grounds then settle on the bottom of the cup. You get a particularly aromatic coffee specialty if you refine your mocha with clove, cinnamon or cardamom.

Overview of different coffee specialties with espresso

Espresso

The little one for in between: the espresso is particularly popular as a quick pick-me-up or after a meal. By the way: in Bella Italia, people only drink espresso after 10 a.m. and call it caffè there. Very finely ground coffee powder is used to prepare this aromatic coffee drink.

The water is pushed through the pressed coffee powder at high pressure. Since only three to four times as little water is used as with Cafè Créme, the concentration of coffee in an espresso is very high. The small black coffee has a fine brown foam crown, the so-called crema, and is served in a small coffee cup or glass. The most popular hot drink of the Italians forms the basis for many other coffee variations. Mixed with grappa you get a caffé corsetto, for example.

Lungs

A lungo is a prolonged espresso. This means that for this coffee:variation, an espresso is brewed with twice as much water. As a result, the lungo is not as strong as a normal espresso, but still very aromatic!

Ristretto

A ristretto is prepared with less water than an espresso. It is therefore more concentrated and stronger than an espresso. And is drunk even faster than an espresso. So the ideal coffee specialty with a caffeine kick for everyone who is in a hurry ;).

Coffee Doppio

Most people are familiar with the coffee specialty of Caffee Doppio as a double espresso. The double espresso is usually served in an ordinary coffee cup. For this coffee drink – as the name suggests – two individual espressos are prepared one after the other.

Cafe Americano

The Cafè Americano tastes similar to a filter coffee. However, this coffee variation is a double espresso, which is then diluted with water. The mixing ratio corresponds to approx. 1:3. Thus, 60ml of espresso is diluted with 180ml of hot water.

Overview of coffee specialties with milk and cream

Milk coffee

If you like your coffee a little milder, you often go for a latte. As the name suggests, this consists of filter coffee and hot milk. The exact composition can vary: Austrians, for example, distinguish between “melange” (half coffee and half milk) or “coffee wrong”, which consists of two thirds milk and only one third coffee. This coffee specialty is usually served in a large cup.

Cafe au lait

Café au lait (coffee with milk) is the French version of coffee with milk, which is also made from equal parts coffee and hot milk. Some people use an espresso lungo or at least very strong filter coffee for the café au lait instead of normal coffee in order to retain the bitter coffee taste despite a lot of milk.

Cappuccino

A cappuccino is an espresso that is filled with equal parts milk and milk froth. The recipe for this creamy coffee drink is: 1/3 espresso, 1/3 milk and 1/3 milk foam. As an alternative to milk, cream is also often used in Germany. The cappuccino is often refined with a little cocoa powder. In Italy, cappuccino is drunk almost exclusively for breakfast, in other countries it is also often ordered in the afternoon with cake.

Espresso macchiato

For the espresso macchiato, an espresso is prepared in the normal way. This is then served in a small glass or cup with a dash of hot frothed milk.

Flat White

The Flat White consists of a double espresso and frothed milk. Unlike the cappuccino, however, this is only slightly foamed and still slightly liquid. Often the flat white is decorated with latte art, which makes the flat white look very appealing.

Latte macchiato

The latte macchiato has become the absolute trend drink in Germany and is one of the most popular coffee specialties in our country. It is served in tall glasses and with a long spoon and, like the cappuccino, is prepared from 1/3 each of espresso, hot milk and frothed milk. The espresso is added last, so that it settles between the milk and the milk froth.

This creates the typical layering in the glass. This coffee variety is one of the mildest coffee drinks, which is why it translates as “stained milk”. The latte macchiato is often offered in several flavors, such as vanilla, chocolate or caramel, by adding different syrups. So it is the ideal drink for coffee beginners.

Overview of various coffee specialties with ice

Cafe frappe

The café frappé is a Greek coffee specialty. Instant coffee is frothed with milk and cooled with ice cubes. Sugar or milk is often added.

Coldbrew

With cold brew, ground coffee is infused with cold water. The mixture is steeped at room temperature for several hours and finally filtered. This creates a very special coffee variation.

Iced coffee

A typical iced coffee consists of chilled coffee with vanilla ice cream. Depending on your preference, the refreshing coffee drink can also be served with other types of ice cream and whipped cream.

Iced coffee

With iced coffee, a hot espresso is poured into a glass with pieces of ice and sweetened. Especially for the summer, this is an aromatic and refreshing drink that is also quick to prepare.

Frappuccino

The frappuccino is a cold coffee drink consisting of a cup of coffee or espresso, crushed ice, syrup and usually whipped cream.

Green coffee – the slightly different coffee specialty

This hip coffee drink, green coffee, is still somewhat unknown. So-called green coffee is used for this. Basically, coffee beans are roasted before grinding. This is different with green coffee, which remains in its green, untreated and dried form. In terms of taste, the green coffee tastes much milder than the roasted competition.

You can prepare the green coffee in the French press or the coffee machine. Green coffee is much more aromatic with the French press than with the filter coffee machine.

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Food

Baking Soda Expired? That’s How Long the Most Important Baking Ingredients Really Have a Shelf Life

Expired baking soda is nothing to worry about because, like some other baking ingredients, you can use it past its sell-by date.

Baking powder expired: what to do?

If your baking powder has expired – according to the best-before date – you can still use it. After all, this date is only a recommendation. As long as food has a shelf life, you should use it. In this way you save garbage and counteract food waste.

Unsealed, dry foods such as baking powder can be kept almost indefinitely. So you can still use it months after the expiry date. However, once you open the packaging of the baking soda, its effects wear off after about a month.

For food of any kind, you can trust your senses. Take a close look at the respective product, smell it or try it. If nothing strikes you as odd, you can eat it. Anything that’s moldy goes in the trash.

Other baking ingredients: This is how long they can be kept

You can use your expired baking powder even after the best-before date has passed. The same applies to other baking ingredients. An overview:

Dry baking ingredients: Flour, baking powder, (vanilla) sugar and other dry baking ingredients can have a much longer shelf life than the best before date. However, one can distinguish again at this point:
Sugar can’t go bad. This is also the reason why it is often used to preserve foods such as jam.
In the case of flour and baking powder, on the other hand, the shelf life depends on the humidity as well as storage and packaging. Also, whole grains spoil faster because of their fat content.
Fresh baking ingredients: Fresh animal foods, such as eggs, are very delicate. Therefore, you should consume or process them as soon as possible. After the best before date has passed, it is advisable to heat the egg through. One method of finding out whether your raw egg is still good is an egg test: you put the egg in a glass of water. If the egg stays on the surface of the water, it is spoiled. You should also consume butter and milk in a timely manner. Tip: Animal baking ingredients often have a shorter shelf life than their plant-based alternatives. So feel free to use vegan margarine, aquafaba as an egg white substitute, and plant drinks as a milk substitute so that you can bake something with it for longer.


Nuts and Almonds: Whole nuts keep longer than grated ones. It is always advisable to smell the nuts and almonds and taste them if necessary. That way you can tell if they’re still good or not.
Chocolate and couverture: Dry and dark storage is important so that both chocolate and couverture last as long as possible. If you open the pack, it can be kept for another ten months, or up to 15 months for dark chocolate.
Spices: Spices should be treated in the same way as nuts and almonds, because whole spices such as cloves, cinnamon sticks or star anise have a longer shelf life than ground spices. Once you open the package of ground spices, you should use them within 6 months. Unopened, they will keep for about three years.

Tip: You can also freeze most fresh baking ingredients, vegan or not, to extend their shelf life.

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Food

Vegan Proteins: the 5 Most Important Sources

Vegan proteins can be found in many foods. But it’s not just the protein content that counts, but also the biological value. We show you the most important vegan protein sources and how to combine them.

Basically, as a vegetarian or vegan, you don’t have to be afraid of a protein deficiency as long as you eat a balanced diet. Because there are enough vegetable protein sources that automatically cover your needs with a varied diet. According to the German Society for Nutrition (DGE), the daily requirement for an adult is 0.8 grams per kilogram of body weight. For a person weighing 70 kilograms, this corresponds to 56 grams of protein.

Vegan proteins: The right combination is crucial

Compared to animal proteins, vegan proteins cannot be used by the body as easily because, in contrast to the body’s own proteins, they usually do not contain all nine essential amino acids in sufficient quantities. In the case of animal protein, on the other hand, the amino acid profile is complete – this is referred to as a high biological value. It is therefore important that you combine different vegan protein sources: Different vegan proteins contain different amino acids. Together they complete the amino acid profile.

Combinations of grain products (preferably whole grain) and legumes or nuts and seeds are ideal. For example, wholemeal bread with hummus, rice as an accompaniment to chilli sin carne or nut butter in muesli provide an optimal protein combination. It is completely sufficient if you consume the various protein sources spread over the day or several days. They do not have to be present together in one meal.

In the following we will introduce you to the most important vegan protein sources and their protein content. The information comes from the USDA (United States Department of Agriculture) and relates to the protein contained per 100 grams of the food.

Vegan proteins from legumes

Soybeans: 36.7 g (dried)
Tempeh: 20 g
Tofu: 9-18g
Kidney beans: 23.7 g (dried)
Black beans: 22.9 g (dried)
Chickpeas: 10 g (dried)
Lentils: 25 g (dried)
Peas: 5.6 g (raw)
Lupine seeds: 36.2 g (raw)

Soybeans are particularly valuable as a vegan protein source because they contain all the essential amino acids. Soy protein is comparable to animal protein in terms of its biological value.

Beans and chickpeas are high in the essential amino acids lysine and threonine. Lentil and pea proteins also contain a lot of lysine. This makes them a good addition to cereal proteins, in which this amino acid is almost completely absent. The fiber and low fat content also make legumes a comparatively low-calorie source of protein.

Lupine protein contains all the essential amino acids and can be used by the body just as easily as soy protein. It is particularly rich in lysine and tryptophan, which are rarely found in grain. Lupine flour is therefore an ideal supplement to conventional types of flour. When baking, you can simply replace a small part of the flour with lupine flour.

Vegan protein source: nuts

Peanuts: 26.7 g
Almonds: 20 g
Pistachios: 20 g
Cashew nuts: 17.9 g

Nuts are an extremely healthy source of protein because they also provide many vitamins and unsaturated fatty acids. The frontrunner is the peanut, which is actually not a nut at all, but one of the legumes. However, due to their high calorie content, you shouldn’t eat more than a handful a day. This means that nuts are not suitable for covering your basic protein needs, but they are a valuable supplement.

Seeds provide valuable vegan proteins

Hemp seeds: 33.3 g
Pumpkin seeds: 24.2 g
Sunflower seeds: 20 g
Sesame: 20 g
Flaxseed: 20 g
Seeds not only contain a lot of protein, they are also rich in vitamins and nutrients. Hemp seeds score with a complete amino acid profile, making them a high-quality source of protein. However, lysine is only found in small amounts, which reduces the protein value again. The hemp flour made from the seeds contains slightly less fat and is easier to digest.

Hemp seeds are also used to make hemp protein – a vegan protein powder that contains less fiber and healthy fats than seeds.

Vegan proteins from pseudo grains

Quinoa: 14.3 g (uncooked)
Amaranth: 13.33 g (uncooked)
Buckwheat: 12 g (uncooked)

Pseudo-cereals are an excellent gluten-free protein source that also provides other valuable nutrients. Unlike grain, amaranth contains a lot of lysine. In addition to grain, it is best to use pseudo-grain again and again – this way you improve the biological value of the proteins.

Cereals: staple food and vegan source of protein

Rolled oats: 12.5 g
Wholemeal spelled flour: 13.3 g
Wholemeal Wheat Flour: 12.9 g
Seitan: about 30 g (varies from product to product)
Rice: 8 g (uncooked)

It is often underestimated how much protein there is in staple foods such as pasta or bread. Since we usually consume large amounts of them, they make a decisive contribution to the protein supply. Although rice contains relatively little protein, this can be extracted through certain processes. This is how vegan protein powder is made from rice.

By the way: There is also protein in vegetables and mushrooms – for example 3.6 grams in mushrooms and around two to three grams in spinach and broccoli. That’s not a lot, but you can eat vegetables in much larger quantities than nuts. Vegetables also contribute to the protein supply.

Do vegans need protein powder?

Protein deficiency is quite rare in the western world and the protein requirement is usually covered with a balanced diet (regardless of whether it is purely plant-based or not). In fact, excess protein is more common than deficiency. In principle, protein powder is therefore not necessary for either a mixed diet or a purely plant-based diet. However, if you cannot cover your protein requirements through your diet for a specific reason – for example due to allergies or intolerances – vegan protein powders are a good help.

By the way: Spirulina algae are not suitable for increasing protein intake. The much-advertised superfood does have a large amount of easily digestible protein (about 60 percent). However, spirulina is sold as a dietary supplement and the recommended daily dose is only a few grams.

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Is Yeast Vegan? The Most Important Facts

Yeast is vegan despite the fact that yeast are many single-celled organisms. You can find out in our article what exactly yeast is and to what extent it can be combined with a vegan diet.

Bread, pizza and beer contain yeast. In the form of yeast extract, it is also found in some ready meals or in organic vegetable broth. Many of these foods are vegan, but not always: pizza, for example, is often not vegan. This is mostly due to the cheese and not the yeast. Because yeast is vegan, although microorganisms are actually behind it.

Yeast is vegan

Yeast is a unicellular microorganism that belongs to the sac fungi. Like other fungi, yeast does not have a central nervous system, so it cannot feel pain. Microorganisms also include bacteria and viruses. Yeast is therefore not assigned to the animal kingdom and is not a product from an animal food. Yeast is vegan.

To produce yeast, a yeast strain is propagated on a suitable medium, such as grain, sugar beet syrup or molasses. Sometimes yeast is also cultivated on whey, i.e. on a non-vegan nutrient medium. Nevertheless, the yeast cultures are vegan by definition. If you want to be absolutely sure that your yeast was also cultivated on vegan culture medium, you must contact the manufacturer in case of doubt. It does not have to be labeled how the yeasts are cultivated.

Yeast: organic quality is important

The Bavarian consumer advice center points out the differences between organic yeast and conventional yeast:

Organic yeasts are cultivated on natural raw materials such as grain, sugar beet syrup or molasses from certified organic farming. Sunflower oil is also added to prevent growth-inhibiting foam. It is therefore a completely natural food.
Conventional yeasts are often cultivated on molasses (a by-product of sugar production), inorganic nitrogen or phosphorus. Synthetic substances are used as defoaming agents, which then have to be rinsed out with plenty of water. Therefore, more water is used for the production of conventional yeast cultures than with organic yeast.
We therefore recommend that you buy organic yeast. This is better for health and the environment.

Use yeast: for baking and in medicine

There are many different types of yeast, but only a few are used in food production. The so-called baker’s yeast, also known as brewer’s yeast, is used most frequently.

In yeast dough, the yeast ensures that the dough rises and that the finished baked product is nice and airy at the end. The microorganisms feed on the sugar in the dough and convert it into alcohol and carbon dioxide. This fermentation process is also used to make beer, wine or vinegar.
In addition, yeast extract is obtained from yeast. Yeast extract is rich in the amino acid glutamic acid and is therefore used as a healthier alternative to glutamate to enhance the flavor of foods.
Yeast flakes can also be made by mixing yeast with flour and sea salt and then heat drying it. The spicy flakes are not only rich in healthy nutrients, but are also popular as a “cheese substitute” in vegan cuisine.
The yeast species Saccharomyces cerevisiae and Saccharomyces boulardii are also used medicinally. As probiotic medicinal substances, they are used for diarrhea and hair loss.

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