Health benefits from not drinking coffee.

IamNoone said:
I stopped drinking coffee Years ago. I loved coffee, but I just lost the taste for it. I now drink a lot of water and ginger tea with honey and lemon juice. You can get it from Dischem and it is great :thumbsup:
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Lost the taste for coffee? :unsure:
Men after the age of 70 might also lose their ability to get erections... just saying.. :whistling:
 
3WA said:
I'm absolutely f*cked before my first coffee. You can prove it to yourself - look at any posts I've made between 4AM and 5AM on any day, and you'll see they're all incoherent nonsense.
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People know not to speak to me if I didn't have my coffee. I didn't even realise it until my 8 year old neice told me with a British accent (From watching too much Peppa Pig) "Uncle, why are you so ill-mannered in the morning? All I asked for is a new iPhone".
 
Look, I know I can come forth sometimes as someone who is a coffee snob and find people who drink instant coffee disgusting, but in reality I am not like that, I am actually a coffee snob and find people who drink instant coffee disgusting.
 
glennhurlow said:
Great advice. One modification - let the kettle sit for around 30 seconds or so after boiling to get the water down to 93 deg C. Then pour into plunger and wait 4 minutes. Prevents 100 deg water from scalding the grounds.
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Yeah good tip. Also what I'm doing - hold a tablespoon down above the ground coffee and pour the water onto the spoon at an angle and let it run down the sides of the plunger onto the coffee to help cool down the water and avoid burning the beans from direct contact.

Somehow I would like to think that helps. LOL. Been doing that for ages.

Plunger coffee is actually pretty good if you do it correctly. And as someone above mentioned - it has way less sour notes and more smoother overall. And along with freshly ground beans just before you make the coffee you are in for a treat. In our house we also don't do milk and sugar. Sugar spoils the flavor and you don't get to taste the full bodied taste of the coffee. I do add a small droplet of fresh cream however... which just gives it a nice oomph. But the best coffee for me would be a good espresso but it's close to impossible to make at home without very expensive machines and grinders (nothing below 10K imo). Heck after being to the coffee heaven that is Italy I even struggle to find a good espresso in South Africa.
 
Toxxyc said:
It's around R670 per kg. That's about the price for a midrange single-origin specialty coffee with a decent cup score. If it includes shipping (which I see it does), that's really not expensive at all.

I have coffee here that's just under R1,100 per kg now, and the most expensive coffee I've had in my freezer was around R1,300 per kg. It's very, VERY interesting coffees with long stories to tell with their flavours, and while I appreciate them for what they are, they're not daily drivers for me.
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And then you f#$# it up with sweetener.... lol. :X3:
 
Toxxyc said:
It's this mentality that stops people from approaching a hobby or craft. The idea that there's just "one correct way" to do it, and that's it. Like you can't drink beer ice cold, and the only beer is beer that comes in brown glass. You can't drink whisky with coke, or on ice, it should be with a drop of water (spring water) only, and in a Glencairn glass. You can't braai steak until well done, you can't go camping with a satellite dish or a TV, etc. etc.

Coffee is the same, FYI, and an espresso or filter or pour-over and whatever isn't the "proper way to consume coffee" either. The proper way to cup coffee is literally just ground coffee into a cup, with hot water on top. I'm 99.9% sure that nobody here does that as their daily morning wake-up brew either.
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Look so I agree with you in principle right, and I probably agree that you have the hobby gatekeepers that need to give their blessing to any new person coming in and how they do things.
But there is also something to be said for realising there are ways to do something that could improve the experience.
Like growing up, we only knew steak cooked to death. Later on we saw there's this thing called medium and rare and after trying it realised hang on, this is actually not half bad.
So that's all I'd day, folk should be open to trying out a new way and if they don't like that way then 100%, have it the way you like. You like your steak well done and can't stand rare or medium, dude have it well done and don't apologise to no-one.
But as a non-coffee person I'm gonna give your coffee-making suggestion a go. And I don't like it, fine, I'll go back to my regular way. And there I agree with you, we think people should do it a certain way, "just because", their own preferences be damned.

As an aside, runny/ wet scrambled eggs - who knew?
 
All coffee makes me jumpy, pee too much and affects sleep. And we've tried a lot of it, even some overseas filter blends brought back for us.

Maybe it's an age thing but I've had this for at least 10 years, an occasional mild blend when out is all I manage else just Ricoffy and more than 3 flat teaspoon cups a day is already too much.
Why that brand? It's the only one that tastes within reason for me, and is mild enough.
 
SeRpEnT said:
Yeah good tip. Also what I'm doing - hold a tablespoon down above the ground coffee and pour the water onto the spoon at an angle and let it run down the sides of the plunger onto the coffee to help cool down the water and avoid burning the beans from direct contact.

Somehow I would like to think that helps. LOL. Been doing that for ages.

Plunger coffee is actually pretty good if you do it correctly. And as someone above mentioned - it has way less sour notes and more smoother overall. And along with freshly ground beans just before you make the coffee you are in for a treat. In our house we also don't do milk and sugar. Sugar spoils the flavor and you don't get to taste the full bodied taste of the coffee. I do add a small droplet of fresh cream however... which just gives it a nice oomph. But the best coffee for me would be a good espresso but it's close to impossible to make at home without very expensive machines and grinders (nothing below 10K imo). Heck after being to the coffee heaven that is Italy I even struggle to find a good espresso in South Africa.
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I suggest trying a Moka pot or Aeropress with a hand grinder properly set, usually fine for an Aeropress with paper filters (wet first), maybe medium for Moka pot (coarse for French press) but experiment. Ideally weigh or measure the quantity of beans (and water). For all except Moka pot water temperature does change the taste if you are discerning (so I am told). "Fresh" beans have to de-gas (there is a vent in the packet) but are best at 14 days after roasting, ground coffee best immediately after grinding. I was advised not to keep coffee in a fridge as it can pick up flavour / aroma. Green (unroasted) beans have quite a long life just in hessian type bags. Most you know but just regurgitating from someone who has been in charge of roasting for a house brand manufacturer and large CT coffee shop chain as well as marketing green beans (all separate jobs).
 
Sepeng said:
As an aside, runny/ wet scrambled eggs - who knew?
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I used to be a "cook it to blue" eggs guy. Then I decided to try and "perfect" my eggs at home. And I believe I have. I now make eggs at home that are better than most restaurants have given me so far, and it's easy.

Oh, and I now make them with a soft yolk. Not 100% runny, but just slightly runny. My scrambled as well, softer is nicer, but there's a method. My method:

Eggs + butter in a container. Usually 4 or so eggs, with a good 2 or 3 tablespoons of butter. Hit that thang with a stick blender until it's a uniform, consistent mix.

Into a non-stick pan, and stir with a silicone spatula. Low heat, too high heat cooks it too fast. Once it starts to come together, give it a bit of salt and Aromat. Don't salt it before it solidifies, or you'll get watery eggs. The salt breaks down the proteins and releases water, apparently.

Cook until it's uniformly cooked to your preferred doneness, but not hard.

Serve on toast with hot sauce. Best scrambled eggs.

I still want to try it with a dollop of sour cream at the end.
 
Aghori said:
People know not to speak to me if I didn't have my coffee. I didn't even realise it until my 8 year old neice told me with a British accent (From watching too much Peppa Pig) "Uncle, why are you so ill-mannered in the morning? All I asked for is a new iPhone".
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Well it is only an iPhone... :ROFL: Got to love kids. My youngest wants a Rog Ally. So I got my youngest this SUP 400 IN 1 Plus Video Game Handheld Console. I don't think my youngest ever turned it on.
 
Brian_G said:
All coffee makes me jumpy, pee too much and affects sleep. And we've tried a lot of it, even some overseas filter blends brought back for us.

Maybe it's an age thing but I've had this for at least 10 years, an occasional mild blend when out is all I manage else just Ricoffy and more than 3 flat teaspoon cups a day is already too much.
Why that brand? It's the only one that tastes within reason for me, and is mild enough.
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What you need to do is buy coffee that is composed of 100% Arabica beans.

Blended coffee almost always contains large amounts of Robusta, which has way more caffeine in it than Arabica.
It's also cheaper than Arabica cause it's far easier to grow, so they chuck it in wherever they can get away with it (instant coffee is probably 100% Robusta).

The difference is very noticeable. At least it is to me.

Since switching to pure Arabica there's no more uncomfortable, shaky, stress-like feelings.
It used to feel like I'm on tik or some crap if I had an extra cup in the morning. Felt like Tweek from South Park. Not anymore.

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If you drink alcohol you shouldn't give up on coffee.

www.ncbi.nlm.nih.gov

Coffee: The magical bean for liver diseases

Coffee has long been recognized as having hepatoprotective properties, however, the extent of any beneficial effect is still being elucidated. Coffee appears to reduce risk of hepatocellular carcinoma, reduce advancement of fibrotic disease in a variety ...
www.ncbi.nlm.nih.gov www.ncbi.nlm.nih.gov
 
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