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Which Coffee Beans Are the Right Ones For Fully Automatic Machines?

Are you looking for the right beans for your fully automatic coffee machine? We explain to you what you should pay attention to when buying coffee beans.

Choosing the right coffee beans: you have to pay attention to this

In principle, you can use any bean for your fully automatic coffee machine, provided it is suitable for fully automatic coffee machines. However, this does not always make sense, since, for example, different beans are usually used for a black coffee than for an espresso. But one after anonther.

In order to find the right coffee for your fully automatic coffee machine, three points are particularly important:

quality of the coffee beans
Roasting of the coffee beans
Settings of the coffee machine
Ultimately, however, it also depends on your own taste, which you will probably only find out over time. Let’s take a closer look at each point.

Two types of coffee dominate world trade

There are around 40 different types of coffee worldwide, but only two dominate the market. The Arabica bean makes up around 70 percent of world trade, the Robusta bean just over 30 percent. The two beans differ in appearance and taste. The Arabica bean is longer, flatter and oval in shape. The caffeine content is lower compared to the Robusta bean, but it is said to have a finer, slightly sweet taste. The Robusta bean is slightly smaller and has fewer fats and lipids. Therefore, their crema is a bit firmer and is therefore often used for espresso.

Coffee bean or espresso bean?

Fully automatic coffee machines work fundamentally differently than filter machines. Instead of slowly filtering the coffee, the fully automatic coffee machine works with a pressure process. This pressure is what creates an espresso.

The espresso beans that you can buy in stores are usually a blend of different types of beans that contain a higher proportion of robusta. These ensure a strong, intense taste. With a mixture of Arabica and Robusta, you can benefit from the positive properties of both beans. This makes espresso beans ideal for use in your fully automatic coffee machine.

Don’t let the term “espresso bean” fool you. The term is somewhat misleading, because the so-called espresso bean is basically a coffee bean. However, beans used for espresso are roasted darker, have more caffeine and are stronger in taste. So it can be an orientation.

This can also be the case for medium roasted coffee beans. The use for coffee crema is often noted on the packaging.

Which beans are unsuitable?

Avoid caramelized beans for the fully automatic machine. The sugar can clog the grinder in the machine and in most coffee machines this is very difficult to reach and clean. Flavored beans such as amaretto or Irish cream are also not recommended for this reason.

Caution is also required with very oily coffee beans. If the bean is very shiny, essential oils are already escaping. This is a clear sign that they shouldn’t be using these beans. The lipids come out when the coffee has been roasted past the second crack. This is often the case with dark Italian roasts.

But that doesn’t mean that you have to do without the variety altogether. Essential oils can also leak out if you have stored the coffee beans for a long time. After buying, you should use the beans relatively quickly and only store them in airtight packaging.

Roasting: Which degree of roasting for use in the fully automatic machine?

In addition to good bean quality and the bean mix, the roasting of the coffee beans is of crucial importance. In principle, a distinction is made between light, medium and dark roasting. Some roasting masters even subdivide into five degrees of roasting and indicate their roasting as medium-light or medium-dark. The different colors are caused by different roasting times. A coffee bean has over 900 different aromas that are released at different roasting temperatures. Filter coffee beans are usually roasted lighter, while espresso beans tend to be roasted darker.

Note the drum roasting process, if specified. Because drum roasting is much gentler on the bean than industrial hot air roasting, where many flavors are lost.

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Food

Cheese Rind: Which Ones Are Edible and Which Are Better Not?

Anyone who likes to eat cheese often encounters uncertainty about the rind as to whether it is edible or not. A few tips can help with orientation.

Cheese rind: edible or not?

As a rule, the question of whether a rind is edible or not can be answered quickly for you if you have bought a packaged cheese. On the packaging there is usually an indication of whether the bark is edible or not. If the bark is “not suitable for consumption”, it is often an artificial bark made of wax or paraffin or a plastic coating.

If the preservative E 235, also known as natamycin, is used, this must be noted. According to the Federal Institute for Risk Assessment, it is harmless to consume small amounts of the substance. However, if you want to do without it, you should remove the bark. In principle, it is recommended for pregnant women, the elderly and people with a weakened immune system to always remove the artificial bark, otherwise health problems could occur. This risk should be avoided at all costs.

However, some cheese rinds also mature naturally. This is a bacterial flora that forms the fresh milk during maturation. The rind often plays an important role in developing the full flavor of the cheese and should therefore not be removed; unless the rind is too hard and therefore not edible. Types of cheese that have a rind with a characteristic taste are, for example, blue cheese, Emmental, Roquefort and Parmesan.

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Food

Probiotic Foods: In This List You Will Find The Most Important Ones

For a healthy intestine and a strong immune system, it is advisable to integrate probiotic foods into the diet. You can find out which foods are particularly rich in this article.

What are probiotic foods?

Probiotic foods should strengthen the natural defenses and keep the intestines healthy. But what is behind it?

Probiotic comes from the Greek and means something like: for life. The World Health Organization (WHO) defines probiotics as edible microorganisms that are beneficial to health when they enter the human intestine alive.

Probiotic foods therefore contain a high amount of these living microorganisms, such as yeast or bacteria. These arise, for example, during lactic acid fermentation, which has been used to preserve food for thousands of years. Strains of Bifidobacteria, Enterococcus, Lactobacillus, Lactococcus and Streptococcus are most commonly used in food.

You should be skeptical about fitness yoghurts and dinks that are advertised as probiotic. In most cases, the promises made in advertising cannot be kept, since the added bacteria die off during the storage period in the cup. In addition, such products with high sugar content can promote the growth of harmful intestinal bacteria.

Health effects of probiotic foods

Up to 500 different types of bacteria live in the human intestine. Ideally, the majority of these bacteria should be beneficial. They are essential for healthy digestion and also for a strong immune system, because probiotics can activate immune cells and thus protect the body from diseases. People with healthy intestines are therefore less likely to get sick.

In addition, probiotics may prevent allergies and skin diseases and prevent intestinal diseases. The positive effects of some lactic acid bacteria on diarrheal diseases are scientifically proven: the duration of the symptoms can be reduced by an average of one day.

Especially after antibiotic treatment, you should take enough probiotics to rebuild your intestinal flora. This includes foods that naturally contain probiotics. In order for probiotics to develop their positive effect on the intestine, you should take them daily over a longer period of time. For healthy people, however, a balanced diet with lots of fresh fruit and vegetables as well as whole grain products is usually sufficient to maintain intestinal health without having to take probiotics regularly.

Sauerkraut: probiotic superfood

This home cooking side dish has it all: sauerkraut contains plenty of vitamin C and B12, fiber and live lactic acid bacteria. These are formed during the fermentation process that turns cabbage into easily digestible sauerkraut. The healthy ingredients in sauerkraut support cell renewal and blood formation and ensure regular digestion.

But be careful: Only raw sauerkraut is suitable as a probiotic food. When heated, the healthy bacteria and vitamins die off. When buying, you should therefore make sure that your sauerkraut has not been pasteurized. The sauerkraut juice that is produced during fermentation is also rich in lactic acid bacteria.

Probiotic bomb kimchi

The traditional Korean dish is a side dish that is served with most dishes. Kimchi is made from Chinese cabbage, similar to sauerkraut, and contains various vitamins and minerals. These include vitamin C, vitamin A, many B vitamins such as vitamin B1, B2 and B12, iron and various amino acids. Like sauerkraut, the probiotic food is rich in fiber and thus supports healthy digestion.

Traditionally, kimchi is not vegan as it is made with fish sauce. But you can easily make it yourself and adapt it to your needs. You can simply replace the fish sauce with soy sauce. This makes kimchi a good source of probiotics for vegans too.

Yogurt as probiotics

Yoghurt produced by lactic acid fermentation is a good source of probiotics. Conventional yoghurts usually contain strains of the bifidobacterium and lactobacillus, which are artificially propagated and added to the yoghurt.

Important: The yoghurt must be relatively fresh so that it still contains enough living lactic acid bacteria. Regular consumption of natural yoghurt is said to prevent constipation and diarrhea. However, sweetened yogurts with additives are not conducive to gut health.

Just like other dairy products, yoghurts are also increasingly being criticized for health concerns. Industrial factory farming makes an increased use of antibiotics necessary and antibiotic residues have already been detected in dairy products such as cheese, quark and yoghurt. Consuming such products would damage the gut rather than build it up. It is therefore better to opt for organic products or use soy or coconut yoghurt. The same microorganisms are added to these yoghurts, but they consist of purely plant-based raw materials.

Probiotic foods: kefir

Kefir is a fermented, viscous milk drink made from goat’s or cow’s milk. Kefir has a full-bodied, slightly sour taste. To make kefir, a kefir fungus must be added to the milk, which causes the lactose to ferment. Yeasts are also added, which produce small amounts of carbonic acid and alcohol. The ripening process takes about 24 hours.

Kefir is rich in calcium, magnesium and phosphorus and contains vitamins B2, B12 and vitamin D. As with yoghurt, you should also make sure that the kefir product is fresh and organic. In this way, a particularly large number of living bacteria can get into the intestine and health disadvantages can be avoided.

Probiotic and delicious: pickles

Pickled cucumbers and other pickled vegetables are great vegan sources of probiotics, as is sauerkraut. With regular consumption, they can contribute to healthy digestion and strengthen the immune system.

However, this only applies if the vegetables have traditionally been preserved by lactic acid fermentation and not simply mixed with vinegar. It is therefore advisable to pickle cucumbers and other vegetables yourself, as most products from the supermarket do not contain any live lactic acid bacteria.

Apple cider vinegar as a natural probiotic

Many people are familiar with apple cider vinegar, but few are aware of its probiotic effects. Apple cider vinegar is made from apples. These are fermented into cider, which is then used to make vinegar. Here, too, lactic acid bacteria form during fermentation. In addition to the benefits for gut health, apple cider vinegar is also said to help fight colds and inflammation.

When buying, make sure that you use a natural product. You can recognize such apple cider vinegar by its cloudy golden-brownish colour. In addition, streaks or particles remaining after the fermentation process should be visible.

Vegan Probiotic: Miso

The aromatic paste from Japan usually consists of soybeans and rice or barley. In traditional production, the miso paste has to mature for several months in order to obtain its typically spicy taste through fermentation. At the same time, the probiotic lactic acid bacteria are formed. Miso is an integral part of Japanese cuisine. Aside from the significant amount of probiotics, miso contains fiber and protein.

Miso is also an ideal source of probiotics for vegans, because the paste is made without animal ingredients.

Probiotic trend drink Kombucha

Kombucha is made from herbal or black tea. The kombucha fungus is added to this, which ensures the fermentation of the tea. In addition to the lactic acid bacteria, acetic acid, carbonic acid and small amounts of alcohol are also produced during fermentation. Depending on the type of tea, Kombucha also contains caffeine.

Fresh kombucha is an excellent probiotic food. It is said to contribute to the health of the intestinal flora and protect against harmful bacteria through a slight antibacterial effect. However, this only works if there are enough living microorganisms in the drink. Unfortunately, this is not the case with most products from supermarkets. Due to the high level of processing and the long storage time, the positive health effects on the intestines cannot be achieved.

Tempeh: vegan probiotic food

Whether in salads, as a hearty main course, or as a snack – tempeh has it all. The traditional Indonesian product is made from soybeans that are inoculated with a special mold. This starts the fermentation that creates the unique texture of the tempeh and allows a lot of healthy bacteria to grow. Tempeh is rich in minerals such as magnesium, phosphorus and potassium and proteins, which can be used particularly well by the body through fermentation.

Tempeh is tasteless without seasoning and is suitable as a meat substitute in various dishes. The probiotic food is particularly appreciated by vegans and health-conscious people.

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Food

Amino Acids in Food: These are The Most Important Ones

Humans and animals cannot live without amino acids from food. We will show you which important functions they fulfill in our organism and which foods provide you with the essential amino acids.

The most important amino acids for us humans

Amino acids are chemical compounds that are vital for every organism. However, an amino acid does not stand alone, but joins together with others to form a chain. Proteins are formed from these chains. Therefore, amino acids are also referred to as the “building blocks” of proteins.

Depending on the structure of the chain, different proteins are formed that fulfill different functions in our organism. If there is a deficiency of one or more specific amino acids, the chains can no longer form completely, so that the function of all proteins in the body is restricted.

The body can produce some amino acids itself. Others we have to ingest daily through food. The following eight amino acids are also referred to as “essential amino acids” and are found in various foods:
isoleucine
valine
methionine
leucine
tryptophan
lysine
phenylalanine
threonine

Amino acids in food: methionine

The body needs the sulfur-containing amino acid methionine to produce the non-essential amino acid cysteine. We also need them for the construction of some protein molecules and for various metabolic processes to take place. As an antioxidant, methionine also neutralizes free radicals and thus protects us from oxidative stress.

A healthy adult should consume about 21mg of methionine per pound of body weight. However, with certain diseases, especially liver and urinary tract diseases, the daily requirement for methionine can increase.

Foods that are particularly rich in the amino acid methionine:
brazil nuts
sesame
soybeans
Peas
green leafy vegetables (e.g. spinach)
broccoli
In general, vegetable proteins consist of 0.5 to 2 percent methionine. The daily requirement for the amino acid is around 1.1 to 2.2 grams. If you only get a small amount of cysteine ​​from food, you need a little more methionine because some of it is converted to cysteine.

Note: Animal products contain significant amounts of essential amino acids. However, the consumption of animal products is usually not sustainable and involves a lot of animal suffering. That’s why you should get most of your amino acids from plant-based foods.

Amino acid in food for a good mood: tryptophan

Tryptophan is particularly known for its mood-enhancing, calming and balancing effects. Because the body converts the amino acid to the neurotransmitter serotonin. This so-called happiness or feel-good hormone ensures a relaxed and balanced state of mind. Therefore, tryptophan is also considered a natural remedy for depressive disorders.

In addition, the amino acid is essential for a healthy sleep rhythm. This is because excess serotonin is subsequently converted into the sleep hormone melatonin. This regulates our sleeping and waking phases and thus ensures restful nights. Tryptophan also functions as a provitamin in the synthesis of vitamin B3, also known as niacin.

The daily requirement of tryptophan can vary greatly from person to person. The Federal Institute for Risk Assessment gives four to five milligrams per kilogram of body weight as a guideline.

(Plant based) foods that are considered a good source of the amino acid tryptophan:
soybeans
cashew nuts
peanuts
lenses
oatmeal
cocoa
Note: We recommend that you use organic products for a balanced diet and, above all, that you buy food from the region. In this way you avoid unnecessary pesticides and superfluous transport routes. This reduces your carbon footprint.

Amino acid for skin and bones: lysine in food

Together with some other amino acids, lysine is responsible for the formation of collagen. Collagen is a protein that is primarily responsible for building connective tissue. Lysine also promotes cell division and bone growth. These functions make the amino acid, among other things, an indispensable factor for rapid and successful wound healing.

As with most amino acids, the recommended daily dose for lysine can only be roughly specified. According to the WHO, the values ​​are between twelve and 45 milligrams per kilogram of body weight.

You get the amino acid lysine mainly from these plant foods:
legumes
nuts
brewer’s yeast
Spirulina Algae
wheat germ

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Good Carbohydrates and Which Ones to Avoid: an Overview

“Good carbs” are said to be healthier than other types of carbs. We have summarized which foods contain which carbohydrates and what you should consider.

Good carbohydrates: That’s what makes them special

Carbohydrates are found in almost all foods. These are nutrients that your body uses for energy. To do this, digestive enzymes have to break down carbohydrates into sugars.

“Good carbs” is a slang term for a specific type of carbohydrate – the complex sugars. In food, you mainly encounter them as starch or cellulose, the building material of plant fibers.

Good carbohydrates: These foods contain them

These foods contain healthy carbohydrates:
Legumes such as peas, chickpeas, beans, lentils or peanuts
Grains such as whole wheat products, brown rice, oats, spelt, buckwheat, millet, quinoa and amaranth.
All types of vegetables (Potatoes and sweet potatoes are particularly rich in healthy starch.)
Nuts such as walnuts, hazelnuts or almonds
Seeds such as pumpkin seeds or sunflower seeds

Lose weight with good carbohydrates?

Studies indicate that carbohydrates can help you lose weight. They make test subjects less irritable and they can stick to diets longer.

Long-chain carbohydrates are mostly found in vegetables. They help you to eat a wholesome and balanced diet.
Many nutrients – little fat: Vegetables, as well as whole grain products or legumes, usually also contain vitamins, minerals and secondary plant substances. On the other hand, their fat content is lower.
Roughage: Roughage from cellulose promotes digestion.

Good carbs: what are the bad ones then?

Your body does not have to convert “bad” carbohydrates into sugar first. They can enter the blood immediately as sugar and are available as energy a short time after the meal. The blood sugar level rises quickly from such carbohydrates, but it also quickly ebbs away again. That’s why the unhealthy carbohydrates don’t fill you up and you’ll quickly feel hungry again.

These sugar compounds consist of short molecular chains with a single bond (mono) or a double bond (di). These sugars are also called mono- or disaccharides by their chemical names. These include, for example:
Beet sugar, which is usually what household sugar is made of
Fructose, the fruit sugar in fruit
Glucose, for example, in dextrose
Lactose, the milk sugar
Maltose, the malt sugar
These “bad” carbs are often hidden in foods where you wouldn’t expect any sugar, such as convenience foods like ketchup, fruit yogurt, or soft drinks.

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Food

Kitchen Herbs and Their Special Features: The Most Important Ones at a Glance

Kitchen herbs enrich your dishes and have valuable ingredients. Here you get an overview of different kitchen herbs, their use and cultivation.

Kitchen herbs not only enrich your dishes in terms of taste, they also contain a number of health-promoting substances. These include, among others:
vitamins
minerals
polyphenols
flavonoids
bitter substances
tannins
antioxidants

Growing kitchen herbs at home

You can easily grow most kitchen herbs at home. They require little maintenance and little space.

You should follow these tips to ensure that your kitchen herbs develop well:
Most herbs need a light and warm place. A south-west window sill is well suited for this.
Water your herbs regularly, but in moderation. You should definitely avoid waterlogging.
Your herbs need enough space. Choose the right size pots and plant the herbs in larger pots if necessary.

In order for your herbs to be able to provide you with valuable nutrients, they also need sufficient nutrients. Use organic fertilizer since you want to eat the herbs later, such as nettle manure.
Even if the flowers of most herbs are beautiful to look at, they rob the plant of energy and thus its aroma is lost. Therefore, cut off the flower heads regularly.
Always harvest your herbs fresh when you need them. Dried herbs lose flavor and valuable ingredients, so it’s best to only dry smaller amounts as needed.
If you want to make herbs last longer, for example after pruning, you can freeze herbs. In this way, the ingredients and the taste are preserved as best as possible.

Classic among kitchen herbs

Parsely
Parsley is one of the most popular kitchen herbs in Central Europe. It is rich in vitamin C. Since the valuable vitamin is sensitive to heat, you should only add parsley at the end.

Use in the kitchen:
potato dishes
rice dishes
salads
sauces
dips
Pesto
Cultivation at home:
Parsley is frugal. The biennial plant requires no direct sunlight and only little water.

chives

Use in the kitchen:
egg dishes
salads
Herb quark
Cultivation at home:
Always use fresh seeds for chives, as the seeds quickly lose their ability to germinate
Remove wilted and yellow stems. A regular cut stimulates growth.
You can also use the flowers, for example to garnish salads.

lovage
Lovage is also called maggi herb. This is due to its unmistakable taste, which is immediately reminiscent of soup.

Use in the kitchen:
soups
Pesto
salads
Cultivation at home:
Lovage forms deep roots and therefore needs a large pot. It should be at least 30 centimeters deep.
The plant needs a humic soil because it needs a lot of nutrients.
If the leaves turn yellow, the plant either needs more space or more nutrients.

Mediterranean kitchen herbs

basil
Basil is one of the most popular herbs in Italian cuisine. There it is usually plucked into pieces instead of cut.
Use in the kitchen:
pasta dishes
Pizza
Salads, especially tomato salad or caprese
Basil pesto
Cultivation at home:
The plant needs a lot of heat and therefore usually only survives one season in our latitudes.
In general, basil needs a warm and sunny location.
Basil is very sensitive to fungal diseases. Avoid waterlogging and make sure the plant has enough space.
You can also easily multiply basil.

oregano
Another classic from the Mediterranean cuisine is oregano. Also known as wild marjoram or dost, it is closely related to marjoram.
Use in the kitchen:
pizza seasoning
tomatosoup
salads
pasta dishes
potato dishes
Cultivation at home:
The wild plant is quite easy to care for and frugal. Water them regularly, but not too much.
Wild marjoram reaches a stately size of 30 to 70 centimeters. So you need a big pot.

rosemary
Rosemary also comes from the Mediterranean region. Its unmistakable taste enriches countless dishes. In addition, the essential oils contained have a positive effect on your health. The best way to benefit from this is with rosemary tea or rosemary essential oil.

Use in the kitchen:
Potato dishes such as rosemary potatoes
tomato dishes
rice dishes
rosemary syrup
Cultivation at home:
Rosemary needs calcareous soil and a warm, sunny location.
Since it develops deep roots, a large clay pot is best. The clay avoids waterlogging.
Trim your rosemary regularly to keep it in shape and encourage new growth.
You can multiply rosemary. This works best with cuttings.

Particularly healthy kitchen herbs

Especially in folk medicine, herbs are not only used to flavor food, but rather because of their healing properties. Today, the effect of many herbs has also been scientifically proven. The following herbs are not only a taste enrichment, they also serve as a herbal pharmacy.

thyme
Thyme convinces with its unmistakable aroma. It is ideal as a cold tea. The best way to reap its health benefits is through thyme oil or by making thyme tea. You can also make thyme cough syrup.

Application in the kitchen:
potato dishes
salads
Goat or sheep cheese
barbecue marinades
gravy

sage
Sage is primarily known as a medicinal herb. Many people swear by sage tea for a sore throat. The herb has analgesic, anti-inflammatory and antibacterial effects.

Application in the kitchen:
pasta dishes
sauces
desserts
Sage butter

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