These days, coffee farmers are investing significantly in fermentation to increase market prices, create unique flavors, and develop "specialty coffees." Similar to liquor fermentation and winemaking, coffee beans undergo a transformation during fermentation.
What are the Pros and Cons of Drinking Coffee
Generally speaking, coffee is known to have various positive effects on the human body, as it contains antioxidants. Consuming coffee can potentially prevent and lower the risk of developing cancers and diseases, as well as improve cognitive performance. Coffee is even known to have anti-aging effects and contributes to weight loss.
Although coffee is ubiquitous in society today, it does have some drawbacks. When discussing coffee's disadvantages, there are generally five points to consider. First, one drawback of coffee is its bitterness, mainly derived from caffeine. The effects of caffeine can strain the heart as we age, and patients with certain conditions, as well as pregnant women, are encouraged to avoid coffee due to its caffeine content.
Second, the half-life of caffeine is usually around four hours, and drinking coffee in the late afternoons or evenings interferes with sleep, especially as you age. In general, older people tend to lose more sleep, but coffee can exacerbate sleep issues for everyone, regardless of age.
Third, regular coffee has a pH of 4.6, and if you drink large quantities of coffee daily for extended periods, it can affect the stomach's normal digestive environment, disrupting its acid levels. The bitter taste of coffee can also irritate the stomach and may cause reflux and indigestion.
Fourth, because coffee is roasted at high temperatures, the oils in coffee seep out to the outer wall of the coffee beans. If not stored correctly, the oils can become rancid. This is why it is recommended to consume coffee beans within 2 months of roasting.
Fifth, mold is commonly found on coffee beans during the production process, creating mycotoxins such as aflatoxin and ochratoxins. These are carcinogens and can contribute to cancers in the human body. Other carcinogens such as benzopyrene and acrylamide are also produced during coffee roasting, threatening our health.
An Attempt to Ferment Coffee
Due to the shortcomings above, many people avoid coffee, even if they enjoy drinking it. It has also become quite common these days for people to quit drinking coffee altogether. As a result, there is increasing demand for healthier coffees, and there are some attempts by coffee brands to minimize the side effects of coffee. But currently, the main purpose of fermenting coffee is not for a healthier brew but to develop fruity-flavored specialty coffee beans.
Kopi Luwak coffee is the pioneer of coffee fermentation. Kopi Luwak coffee is very expensive and rare because Civet Cats eat coffee cherries and ferment the coffee beans in the intestines before defecating the beans in their fecal matter. Rather than collected from the wild, most Civet Cats are put in a cage and forced to eat coffee cherries, leading to unsanitary conditions and animal abuse.
Since then, Black Ivory coffee has also emerged, involving feeding coffee cherries to elephants, and the coffee beans are collected from digested feces and processed.
A Deeper Dive into Coffee Fermentation
Fermented food, one of mankind's greatest inventions, was created as a way to preserve food for long-term storage while transforming the food with microorganisms to make it easier to digest. Organic acids produced by fermentation also improve flavor, maintain the homeostasis of intestinal microorganisms, and inhibit the proliferation of harmful bacteria.
Currently, there are many ways to ferment coffee. For example, anaerobic fermentation is very popular these days, and typically, Yeast, Lactobacillus, and Bacillus Subtilis are used. Although coffee fermented with these methods has appeared on the market, many have disappeared not long after launching. The reason being, these types of fermented coffee beans are accompanied by an unpleasant odor, which persists after roasting. This is caused by fermenting coffee beans with yeast as well as adding enzymes and amino acids after roasting.
The Birth of DAYES Enzyme Fermented Coffee
There is a type of fermented coffee that stands apart from all others—fermenting coffee with enzymes. DAYES Enzyme Fermented Coffee was created with the purpose of making coffee healthier. I developed a special interest in food and health in my career as a cancer researcher. I accumulated 20 years of research experience in Korea, Japan, and the United States, focusing on prostate cancer, colon cancer, lung cancer, and leukemia. I also conducted research on cancer prevention with ingredients from green tea, fruits, and vegetables.
Throughout my career, I became interested in fermented coffee and fermented tea. By chance, I encountered an enzyme complex developed in Japan for preventing human diseases at Henna Biotech, Korea. After this discovery, I began fermenting coffee with herbal medicines such as the Meshima mushroom. Not long after, I devoted myself earnestly to the development of enzyme fermented coffee.
The idea of enzyme fermented coffee was to produce a healthy coffee with a moderate amount of caffeine, safe (low in carcinogens and mycotoxins), and tastes delicious, gentle, and smooth. Surprisingly, we found that caffeine decreased significantly during our fermentation process with the enzyme complex. We also found that it played a role in blocking mycotoxin contamination and succeeded in commercializing the production of low-caffeine coffee. After fermentation, the coffee even became easy to store and had a long shelf life.
The Process of Enzyme Fermentation in DAYES Coffee
What exactly are the enzymes used in DAYES Enzyme Fermented coffee? It is an enzyme complex made from 50 different symbiotic bacteria, consisting of Bacillus sp., Lysin Bacillus fusiformis, Bacillus sonorensis, Lysin Bacillus sp., and Comamona sp. These enzymes are effective for activating natural immunity and subsequent lymphocyte immunity without being damaging to cells. It should be considered that DAYES enzyme fermented coffee is the only such coffee in the world, and currently, no one can easily reproduce this patented enzyme complex.
The process of coffee enzyme fermentation is as follows. We first coat premium green coffee beans with the 50-enzyme complex, then stir them constantly at a set temperature for a certain period, removing the fishy and astringent tastes of the green beans. This improves the coffee's flavor, making it smooth and gentle while removing the caffeine by about 85% compared to regular coffee, reducing stress on the cardiovascular system.
Our enzyme fermentation process is much shorter than that of any other type of coffee fermentation. It is highly efficient because all steps are completed within a few hours. In addition, the oils in the green beans do not easily become rancid because they have been broken down by the enzymes, making it possible for the coffee beans to be stored at room temperature for a long time.
Benefits of DAYES Enzyme Fermented Coffee
DAYES enzyme fermented coffee is able to make up for the five main shortcomings of coffee as well as transform the flavor of the coffee beans.
First, the caffeine content in the coffee is reduced by 85% compared to regular coffee. As such, the coffee is less bitter and much smoother. Compared to other healthy coffees on the market, DAYES coffee does not have an odd odor despite being a fermented food. In fact, DAYES Coffee actually smells and tastes like regular coffee, with no hint of it having a fermented flavor. The fermentation brings out several taste notes in the coffee blend, including the sweetness of dark chocolate and brown sugar, as well as a licorice taste and even a mild tropical fruit note.
Another feature of DAYES enzyme fermented coffee is that its acidity is close to neutral, at a pH of 6.4 compared to regular coffee which has a pH of 4.6. This means DAYES Coffee is gentler on digestion, and people with sensitive stomachs may find it is less irritating on their gut.
While the shelf life of regular roasted coffee in the existing market is generally 2-3 months, enzyme fermented coffee is well preserved for up to two years; making it easier to store for a much longer period of time. In fact, the aging that occurs during the storage period deepens the flavor and softens the taste.
Although DAYES Coffee is low in caffeine, this is achieved without the use of solvents or chemicals. Most decaf coffee (except Swiss Water Decaf) has its caffeine extracted by soaking the beans in a chemical solution. Although this brings down the caffeine level for decaf coffee to 3-5%, much of the original flavor of coffee is stripped away, and the chemicals used in the process can be a concern for health. The 15% caffeine level found in DAYES Coffee is just enough caffeine to give you the positive effects of caffeine without overloading your body, making it easy for most people to enjoy coffee, such as the elderly, pregnant women, or those with heart conditions that need to limit caffeine.
By utilizing bio-enzyme technology, DAYES Coffee officially launched enzyme fermented coffee on the market in 2020, marking an innovative milestone in the 1,500-year history of human coffee production. DAYES Coffee is currently sold in Korean and North American markets, steadily gaining popularity while garnering consistently good reviews from coffee enthusiasts.
Other Types of Healthy Coffee on the Market
It's important to note that there are many coffee products on the market where an ingredient is added to the coffee beans to make them healthier, such as adding vitamins, mushrooms, probiotics, and more. While there may be potential benefits, it often alters the flavor of the coffee, making it no longer as enjoyable as the real thing.
At DAYES Coffee, the enzymes in the fermentation process are killed off during the roasting process. When enjoying enzyme fermented coffee, you are tasting pure coffee that does not have added ingredients. The only change is that the actual elements of the coffee itself have been transformed through fermentation.
On another note, no matter how many healthy ingredients are added to the coffee, the coffee beans themselves can also carry some harmful carcinogens. Dark roast coffee is roasted at high temperatures for longer periods than medium or medium-dark roast coffee. As such, dark roast coffee has a bitter and burnt flavor. Some people associate this with a good, strong cup of coffee. But processing foods at high temperatures creates harmful substances such as benzopyrene and acrylamide, defined as carcinogens by the World Health Organization.
This is why at DAYES Coffee, we never roast our enzyme fermented coffee past the Full City (medium-dark) level. We want to minimize the presence of these carcinogens in the brew and, in turn, produce a gentle, smooth coffee that’s less bitter on the palate.
Conclusion: Coffee’s Future
Coffee is the second most popular drink in the world (after water) and the most common antioxidant food consumed by Americans. It has become an essential part of people’s diets, and many big corporations are battling it out to control the coffee market. Giants like Starbucks, Dunkin' Donuts, Folgers, and Maxwell House are iconic brands that have been around for decades.
However, as people gain a deeper understanding of the benefits and drawbacks of coffee, more are learning about what they are drinking, and smaller specialty coffee brands are gaining momentum in recent years.
Furthermore, coffee roasters have delved deeper into innovative methods that transform the typical cup of coffee into something that’s healthier and more suited to our lifestyles, with fermentation becoming a growing trend.
At DAYES Coffee, we look forward to learning more about new fermentation methods and will continue to research, innovate, and develop new coffee blends that are not only delicious but also suited for people’s healthy lifestyles.
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Brew barista quality DAYES Coffee at home with this helpful guide. Written by Dr. Grant Lee.
This 14 page brewing guide provides step by step instructions for a variety of brewing methods. Learn tips and guidelines for grinding your coffee, as well as the optimal water temperatures for each brew method.
We hope you enjoy making your brew!
The DAYES Coffee Team
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Raw Green Beans:
We select with only the highest grade possible of raw coffee green beans. To import or purchase from ROYAL Coffee the best beans, we evaluate the following: bean size, bean color, uniformity of size and color, occurrence of any "defects", and most importantly the flavor of the roasted coffee when brewed.
Defects found in raw coffee beans can be anything from unripened beans, to broken or discolored beans, to stones, twigs, or any foreign matter. The greater the number of defects found in a random sample of a lot of coffee, the lower the grade that lot is assigned. Higher quality coffee is more carefully sorted to remove all of the defects. This additional sorting takes more time, and as we all know, time is money, which is why higher grade coffee costs more.
Coffee from a single country is known as an Origin or Varietal. Coffee from any single origin will be available in several different grades of quality, we choose only the best beans which may cost a little more but it produces a better cup of coffee.
The best raw coffee can be completely ruined by improper roasting. Correct roasting is a delicate balance of time and temperature. As coffee roasts, it changes from green to shades of golden-yellow to its familiar brown. The color of coffee is produced through caramelization occurring within the bean as it is exposed to the heat of the roaster.
Roasting unlocks the aroma and flavor inside of “green coffee” beans, or beans that have been milled but not yet roasted. The roasting process causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the desired roast level, the beans are quickly cooled to halt the process.
There are no industry standards for roast levels, so how do we measure different roast levels at Coffee By Design? Here’s an easy guide.
Many people assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine but, in fact, light roasts have a slightly higher concentration.
(1) Light Roast: Light & Cinnamon
Our standard roast - preferred by the vast majority of Americans. This roast maximizes the individual flavor characteristics of each origin by bringing out the best in the bean. It produces a beautiful brown bean pulled from the roaster just before any oils can form on the surface.
Light Roast is the point where coffee beans have achieved their rich, medium brown color without any of coffee's natural oils appearing on the surface. Light Roast is the traditional roasting style of American coffee. It produces a flavorful, complex cup of coffee. At the Light Roast level, each individual origin coffee will be at its most distinct flavor.
Some our coffees are light roasted to a select flavor standard, rather than to a specific color. This level of roasting creates coffees with balanced flavor and full aromatics, allowing enthusiasts to distinguish taste differences attributed to coffee origins and qualities.
Light Roast is coffee in its clearest state, without any heavy, smoky flavors that dark roasts bring out.
Roasting time for American roast: 9 to 10 minutes
(2) Medium Roast: Vienna
Vienna Roast is characterized by a slightly deeper color than Light Roast, with small spots of oil on the bean's surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time.
The oil is important in the flavor of brewed coffee at higher roast levels, the greater presence of oil is what gives dark roasted coffee its distinguishable taste. Vienna Roast slightly intensifies the character of each coffee from the different origins, as well as bringing out flavors that may remain hidden at the Light Roast level. This is perhaps the most difficult roast level to master, just moments too long in the roaster will result in too much oil on the bean's surface, and if the roast is finished seconds early no oil will appear.
Roasting time for Vienna Roast coffee is approximately 10-11 minutes.
(3) Medium Dark Roast: City & Full City
Distinguished by the deep brown color and heavy oil on the bean's surface, Full City Roast further intensifies the unique character of each different coffee.
Coffee does not become bitter when roasted darker. Bitterness in coffee is from poor quality beans or improper roasting. Dark roasted coffee should have a heavy, rich flavor, never burnt or bitter. The extended time in the roasted not only makes coffee darker, but also lighter in weight. Coffee contains water, that water is turned into steam during the roasting process, steam pressure causes the beans to swell in size. After roasting, coffee can weigh up to 25% less from the loss of water within the bean.
Roasting time for Full City Roast coffee is approximately 11-12 minutes.
(4) Dark Roast: French
Roasting just slightly longer brings coffee to the French Roast level. With more oil on the bean and a little darker color than Full City Roast, French Roast brings coffee to the height of it's flavor.
French Roast creates a deep heavy flavor, some of the more subtle flavors of coffee will be hidden by the dark roasted smokeyness. As coffee is roasted longer, the unique character of each Varietal is diminished, all coffee would taste the same roasted dark enough. French Roast is a darker roast with a spicier, bittersweet flavor and lower acidity than other types of roasts. It’s a long-time favorite of many coffee drinkers.
Roasting time for French Roast coffee is approximately 12 minutes.
(5) High Dark Roast: Italian & Espresso
Italian Roast has an extended roasting time that causes the beans to caramelize to create a spicy, bittersweet flavor with smooth, mellow undertones. Although the color of an Italian Roast is similar to that of an Espresso roast, the flavor is dramatically different.
Espresso Roast flirts on the edge of ruin. Coffee is roasted to its extreme limit, the beans are nearly black with very heavy oils.
Seconds too long in the roaster will completely destroy all of the natural oils in the bean. Traditionally used for espresso and espresso-based drinks, this roast level has seen diminished use in favor of Espresso Blends, which combine the flavors of different Varietals at varying roast levels to create great espresso.
Sources : NATIONALCOFFEE
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Coffee
Always start with fresh roasted coffee and grind just before brewing. Once coffee is roasted and exposed to oxygen, it speeds up the molecular activity that ages coffee.
Grind
We recommend burr (There are two main types of burr grinders: Conical burr grinders and flat burr grinders) grinders over blade grinders. A burr grinder, also called a burr mill, is made up of two revolving burrs in between which the coffee is ground. The beans are crushed between a moving grinder wheel and a non-moving surface. Burr grinders offer a more even grind while blade grinders can unevenly chop the beans resulting in an uneven extraction. The correct grind is specific to your brewing method. We can always grind your coffee for you. Just specify when ordering how you would like it ground.
Use the table below to find your grind:
Water
Coffee and espresso are made up primarily of water, so using high-quality water makes better-tasting coffee and espresso. Water is an important ingredient in coffee because it makes up about 98% of the cup. The taste of the water will affect the taste of your coffee. After evaluating the quality of your water, you may want to consider a water filter. Hard water can cause lime build up in brewers so make sure to follow all steps in maintaining your brewer.
Use our brewing guides as a starting point. Since everybody likes their coffee a little different, make adjustments to find the perfect method for you and your customers.
BREWING METHODS
There are many different methods of brewing coffee, but most of them fit into two categories: drip and immersion.
The basic difference is in the name: drip brewers allow water to drip through the coffee bed/filter freely as dictated by the grind size, dose, and gravity. Immersion brewers retain a given quantity of water in full contact with the coffee bed for a desired period of time before filtering. Additionally, drip brewing methods re-introduce fresh water to the grinds with every pulse or pour, while immersion methods use the same water throughout the brew.
DRIP
The drip method is widely considered to be the most popular way to brew coffee. Water heated to 195 – 205°F is slowly poured on the grounds and drips through a filter, resulting in a clean, smooth cup of coffee. While drip machines are easy to use, remember that the longer the coffee sits in the pot on the warmer, the less exceptional the cup of coffee.
With the pour over method, you have a lot of control over the different elements of the brewing process. Some popular brands include Melitta, Kalita, and Hario. All you’ll need is a filter, filter holder, hot water, and 18 g fresh grounds (a medium-sized grind works best). Start by heating the water until it is 200°F, then place the filter over the top of the cup. Pour 40 ml(g) water onto the grounds to fully wet them. Let it soak for 15 – 20 seconds, and then continue to pour 120 ml(g) water to drain into the cup. Finally pour 40-80 ml(g) water again to drain. Repeat this process until you have a 200 – 240 ml(g) full cup of coffee to enjoy.
The Chemex is an easy and reliable method for brewing coffee. Bring to a boil twice as much water as you’ll need for the actual brewing (about 42 ounces for a 6-cup Chemex). Pour your ground coffee into the filter (for best results, the coffee grind should be about as coarse as that of a French press). Starting at the center of the bed of grounds, pour twice the amount of water that you have coffee into the grounds. Work your way outward slowly, avoiding pouring down the sides of the filter. Allow the coffee to expand, or “bloom” for between 30 – 45 seconds. Then continue pouring into the center of the grounds. The brewing process should take about four minutes.
The Espresso brewing method is a way of brewing coffee that involves hot water, very fine grounds, and strong pressure. An espresso machine takes water that is just under the boiling temperature and uses pressure to force it through the fine grounds of coffee. The espresso method extracts the flavorful and aromatic oils while leaving behind the bitter elements of the bean. The result is a strong, concentrated cup of coffee that is full in flavor without the bitterness.
In this method, the ground coffee is totally immersed in the hot water, which results in quick, extensive, and uniform extraction of the flavor compounds. The device consists of two nesting cylinders. One cylinder has a flexible airtight seal and fits inside the larger cylinder, similar to a syringe. Coffee is steeped for 20 – 40 seconds (depending on grind and preferred strength) and then forced through a filter (paper or thin metal) by pressing the plunger through the tube. The AeroPress’ shorter brew time is known to reduce acidity and bitterness.
Cold brew, or cold-water extract, refers to the process of steeping coffee grounds in room temperature or cold water for an extended period. Cold brew coffee is not the same as iced coffee, which is coffee that is brewed hot and then chilled by adding ice – although iced coffee can refer to cold brew coffee served on ice!
Also known as the “vacuum coffee” brewing method, a siphon works by heating water in the lower vessel of the device until expansion forces the contents through a narrow tube into an upper vessel containing the coffee grounds. When the water exceeds the boiling point, the (water vapor) pressure in the lower vessel exceeds the (atmospheric) pressure in the top vessel and water is pushed up the siphon tube into the upper vessel. When the water cools, the pressure in the lower vessel drops as steam condenses into dense water, taking up less volume and hence dropping the pressure. This creates a partial vacuum, causing the atmospheric pressure outside the container (along with gravity) to force the liquid back into the lower vessel. The liquid can then be decanted from the lower chamber, and voilà—coffee!
The use of a French Press is a sure way to brew an excellent cup of coffee—as long as you pay attention to the correct size of the grinds and temperature of the water. The grinds should be a medium to coarse grind (any smaller and they will clog the filter and seep into the brewed coffee). Because of the larger grind, this brewing process tends to take a little longer than other brewing methods. When you’re ready to add the water, it should be between 195 – 200°F. As the coffee brews, the grinds stay in contact with the water, which allows for a fuller, more defined flavor that would otherwise be lost to the filter of a drip machine.
The Clever coffee dripper is a Japanese-manufactured cone brewer similar to a Melitta (but made of medical grade plastic), or the ceramic drippers. Unlike most dripper cones, though, the Clever marries the principles of immersion brewing – or steeping like a French Press – with the principles of extraction via pouring water over the grounds into a conical brewer which suspends the immersion until you release the coffee (via a weight-controlled valve) over a cup. To brew a cup, place a filter in the brewer, add ground coffee, pour water over the coffee, steep for 2 – 4 minutes, and then place the dripper on top of your cup. The cup’s rim engages the release valve and the coffee begins to drain through the bottom of the dripper into your cup.
Sources : Holly Van Hare
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Designed with precision and passion, The Gabi Master A combines state-of-the-art features and user-friendly design to deliver a cup of coffee that will awaken your senses. It is ingeniously engineered to automatically disperse water evenly across the entire screen, employing scientific principles and backed by substantial evidence. Whether you’re a seasoned barista or a casual coffee lover, this brewer is engineered to cater to all preferences and skill levels.
With The Gabi Master A, you have complete control over your brew. Adjusting variables like water temperature and flow rate is a breeze, allowing you to tailor your coffee to suit your taste preferences. Whether you crave a bold and robust brew or a smoother, more delicate cup, this drip brewer has got you covered.
The Gabi Master A goes beyond just prioritizing taste; it’s also a champion of sustainability. Crafted with eco-friendly materials, this brewer is the responsible choice for environmentally-conscious coffee lovers. It features high-quality, heat-resistant material, PC1220R, which is commonly used in making baby bottles, ensuring safety and durability.
With its user-friendly design and easy-to-clean components, the brewing process becomes a delightful experience, leaving you with ample time to savor the delightful aroma and taste of your freshly brewed coffee. The Gabi Master A is the perfect blend of innovation, environmental responsibility, and convenience, making it an essential addition to any coffee enthusiast’s collection.
Other than The Gabi Master coffee brewer, we will have more exciting contests and giveaways in the future. Stay tuned for more exciting events and contests in the future, and keep following us for updates on new products and offers!
]]>There is no need to worry about whether or not the K Cup is compatible with your Keurig machine model. The universal compatibility of this item makes it ideal for all Keurig home brewers! This convenient design ensures that you can enjoy your coffee worry-free.
One of the beauties of using a reusable pod is the freedom to choose your coffee grounds. This allows you to experiment and create a brew that perfectly suits your taste preferences. Generally, 1 to 2 tablespoons of medium grind coffee per 6 ounces of water is a good starting point. Adjust the desired amount of ground coffee according to your taste preferences.
Open the reusable pod and add the desired amount of coffee grounds into it. Be mindful not to overfill above the top fill line, as this might affect the brewing process. It is best to start with a coarser grind, as a fine espresso grind may clog the screen.
4. Seal and load the pod
Once you’ve filled the pod, securely close the lid to prevent any coffee grounds from escaping during the brewing process, it is also recommended to add coffee paper filters inside the reusable pod for easier cleanup. Open your Keurig machine’s pod compartment and insert the filled reusable pod. Ensure it sits firmly in place before closing the lid.
5. Brew your coffee
Now comes the exciting part – brewing your coffee! Select your preferred cup size and start the brewing process. The K Cup is Multistream Technology compatible, which extracts the full flavor and aroma from the coffee grounds every time you brew. Watch Keurig works its magic, turning them into a delightful cup of java.
6. Enjoy your coffee
Once the brewing process is complete, carefully remove the used reusable pod from the machine. Experience the rich aroma of fresh brewed coffee and savor the first sip.
7. Cleaning the pod
After your coffee break, it’s time to clean the reusable pod for future use. Empty the coffee grounds and rinse the reusable pod thoroughly. Some reusable pods are dishwasher-safe, but always check the manufacturer’s guidelines for proper cleaning.
With the growing awareness of environmental issues, small changes like using a reusable Keurig pod (K Cup) can have a significant impact on reducing single-use waste and promoting sustainability. By following these simple steps, you can enjoy your favorite coffee while contributing to a cleaner planet. So, next time you crave a cup of coffee, remember to reach for your reusable pod. Savor the taste of a brew that not only warms your soul but also helps protect our beautiful Earth.
Reference: https://support.keurig.com/?kmContentId=1012557&page=shell&shell=knowledge-article
]]>Before we dive into the effects of caffeine on energy levels, let’s get familiar with what caffeine is. Caffeine is a natural stimulant found in various plants, most commonly in coffee beans, tea leaves, and cacao seeds. By stimulating the central nervous system and increasing brain activity, it temporarily wards off drowsiness and restores alertness.
Boosting Energy
One of the primary reasons people turn to caffeine is its ability to enhance energy levels. Caffeine stimulates the release of neurotransmitters like dopamine and norepinephrine, which promote wakefulness and a sense of well-being. This, in turn, can improve concentration, focus, and reaction time, making tasks feel more manageable and increasing overall productivity. Caffeine can also stimulate the release of adrenaline, the “fight-or-flight” hormone, which triggers the body’s response to stress. This leads to increased heart rate, elevated blood pressure, and a temporary surge in energy. Additionally, caffeine can enhance fat oxidation and improve physical performance during endurance exercises, making it a popular supplement among athletes.
The Importance of Moderation
Generally, the short-term effects of caffeine are experienced between 5 and 30 minutes after it has been consumed. While caffeine can undoubtedly provide an energy boost, it’s essential to consume it in moderation. Excessive caffeine intake can lead to side effects such as restlessness, anxiety, insomnia, and even heart palpitations. Furthermore, over time, the body may develop a tolerance to caffeine, requiring higher doses to achieve the same effect. It’s important to listen to your body’s cues and establish a healthy balance that works for you.
At DAYES, we apply our very own high-tech enzyme fermentation treatment to premium quality Arabica origin coffee beans. After this process, the caffeine content is significantly reduced, and the coffee’s flavor and aroma become richer and softer. Due to lower caffeine content, pregnant women, the elderly, or people who are sensitive to caffeine can now enjoy coffee.
Individual Variations
It’s worth noting that people can respond differently to caffeine due to genetic variations and personal sensitivity. The effect of caffeine can be stronger or weaker depending on the person’s body mass and metabolism. Some individuals may experience jitters and increased anxiety even with a small amount of caffeine, while others may have a higher tolerance and feel minimal effects. It’s important to be mindful of your own body’s response and adjust your caffeine intake accordingly.
As a stimulant, caffeine can have a significant impact on our energy levels and mental performance. It promotes alertness and temporarily eases fatigue by triggering the release of neurotransmitters. However, it’s crucial to consume caffeine in moderation and be aware of individual sensitivities. To maintain sustained energy levels throughout the day, caffeine intake needs to be balanced with other healthy lifestyle habits, including adequate sleep, hydration, and a well-rounded diet. So, the next time you reach for that cup of coffee or tea, remember the science behind your caffeine-induced energy boost and make informed choices that align with your overall well-being.
Reference: https://www.betterhealth.vic.gov.au/health/healthyliving/caffeine#
]]>When it comes to storing coffee, the container you use plays a significant role in maintaining its freshness. If possible, choose an airtight container made of glass or ceramic. These materials help preserve coffee's flavor by keeping oxygen, moisture, and light at bay. Avoid using plastic containers as they may impart unwanted odors to your coffee.
Heat, light, and moisture are coffee’s worst enemies. To ensure optimal freshness, store your coffee in a cool, dark, and dry place. Avoid spaces near stovetops, ovens, or other heat sources. Direct sunlight can also degrade the coffee’s quality over time. The ideal spot to store coffee is in a pantry or cupboard away from the kitchen's hustle and bustle.
For the freshest coffee experience, consider purchasing whole beans rather than pre-ground coffee, because whole beans have a longer shelf life. When you’re ready to brew, grind only the amount of coffee you need for that particular serving. This way, you’ll prevent unnecessary exposure of the beans to oxygen, which accelerates the staling process.
Even though it may appear logical to store coffee in the freezer or refrigerator to preserve its freshness, this practice is not recommended. Coffee is porous and can absorb moisture and odors from the surrounding environment. When coffee is brought back to room temperature after freezing, condensation can occur, which negatively alters its flavor. Instead, for optimal freshness, try to consume coffee within two to three weeks of its roasting date.
If you choose to store your coffee in the refrigerator, avoid keeping it in the door. Opening and closing the fridge door causes frequent temperature fluctuations, which can cause moisture to accumulate inside the container. The back of the refrigerator is a better place to store coffee, where it will be less susceptible to temperature changes.
Properly storing your coffee is an essential step towards preserving its freshness, aroma, and flavor. Following these five tips – choosing the right container, keeping it cool, dark, and dry, buying whole beans, avoiding freezing, refrigerating, and avoiding storing in the fridge door – will ensure every cup of coffee you brew is a delightful and aromatic experience. Cheers to a perfectly fresh cup of coffee every time!
Reference: https://www.ncausa.org/About-Coffee/How-to-Store-Coffee
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The most common grading system for coffee beans is the Specialty Coffee Association (SCA) system. This system grades beans on a scale of 0 to 100, with 100 being the highest quality. Beans that score 80 or above are considered specialty coffee beans. Specialty coffee beans offer an enhanced flavor and aroma, and are especially sought after by coffee connoisseurs. At DAYES Coffee, we only use specialty grade 100% Arabica beans. Premium Grade quality beans are inspected for mold, reducing the risk of toxins being introduced to your coffee.
The grading process begins with the inspection of the beans. The beans are sorted by hand or machine to remove any defective beans, which can include beans that are broken, discolored, or have insect damage.
Once the defective beans have been removed, the beans will go through screen size sorting. Coffee beans are sieved through screens with different mesh sizes, categorizing them based on their size, measured in 64ths of an inch, for instance 20/64 inch or 18/64 inch. The larger the bean, the higher the grade it receives. This method helps to ensure uniformity and consistent roasting.
After the beans have been sorted by size, they are inspected for color. Beans that are uniform in color receive a higher grade than beans that are discolored and have defects.
The final step in the grading process is cupping. Cupping is the professional method of evaluating coffee through aroma, taste, and overall quality. Coffee is brewed and tasted to determine its flavor profile. SCA has established a standardized protocol for cupping, ensuring consistency and objectivity in grading.
The process of grading coffee is an art form that brings life to the coffee industry. Through it, coffee professionals are able to identify exceptional beans, maintain quality standards, and create memorable coffee experiences for customers. By appreciating the intricacies of coffee grading, we gain a deeper understanding of the complexities behind every cup we savor.
]]>Aside from its refreshing effects and delicious taste, cold brew has many impressive health benefits, including boosting metabolism, being easier on the stomach, and reducing disease risks. With DAYES Enzyme Fermented Coffee beans, you can make an even healthier cold brew! Fermented coffee contains 85-90% less caffeine compared to regular coffee, making it a better choice for your diet. DAYES Enzyme Fermented Coffee is also easier to digest and absorb, and it is less acidic and bitter than regular coffee.
Cold brew is perfect for people with a busy lifestyle as you can store the coffee in the fridge for up to a week. This means you can make a batch of cold brew on the weekend and have enough coffee to get through the week. Super convenient!
Making cold brew at home is actually far easier than you may think! Continue reading this blog written by Dr. Grant Lee, CEO of DAYES Coffee, to discover the cold brew recipe for this summer.
Some beans make a better cold brew coffee than others. We recommend choosing a coffee that is medium roasted in order to create a beverage that has the perfect, crisp and refreshing flavor.
A little tip is to grind the beans very coarsely. A smaller grind will result in cloudy coffee. If you purchased ground coffee, ask for it to be ground on a coarse setting for French press. If you rub the grinds between your fingers, there should be a coarse, slightly scratchy texture to them. To maximize aroma and flavor, we always recommend freshly ground whole bean coffee.
Brewing Tools:
Special Equipment:
Ingredients:
Adjusting coffee strength:
The ratio of coffee grounds to water is subjective, and depends largely on personal taste. But a good place to start is a 1:10 ratio of ¾ cup coffee beans to 4 cups water. This is enough for a 32-ounce French Press.
For a larger batch, double the recipe with 1.5 cups coffee beans to 8 cups water - you can even triple the quantity, you just need a bigger container.
If the recipe turns out too weak, add more coffee grounds.
1. Soak the coffee grounds in the water:
If you’re using a French Press, then transfer the coffee grounds to the French press. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water (don’t press down on the plunger).
If a glass jar, then wrap the coffee grounds with a cloth filter, and dip the cloth filter with coffee grounds inside into the water container. Make sure you wrap the coffee grounds loosely and not too tight. The container should be deep enough to hold the coffee and water and light enough you can pick the whole thing up to strain.
2. Steep overnight:
Cover the jar with a lid. Let the coffee steep for at least 12 hours at room temperature or put into the refrigerator for about 18 hours.
3. Remove the coffee grounds:
If you’re using a glass jar, remove your cloth filter and lay it out on a sieve, then pour the coffee through the sieve and the cloth filter. This will remove any coffee grounds that escaped the filter.
If you’re using a french press, simply press down on the plunger to gather the coffee grounds on the bottom, then pour.
4. Store the coffee and serve:
Transfer the coffee to a proper size bottle or jar and store in the fridge for up to a week.
Dilute the coffee with as much water or milk as you prefer. Serve over ice.
Crafting a delicious cold brew requires a simple but precise process, however with some patience and practice, you will be able to easily create your perfect version of cold brew at home! With this recipe at hand, embrace the rich, concentrated flavors of cold brew coffee and experience its refreshing nature.
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Regular coffee often originates from large-scale commercial operations, where beans may be stored for extended periods before reaching consumers. In contrast, freshly roasted coffee begins its journey at small-batch roasters or even at home, emphasizing quality and detail. The beans are often sourced from carefully selected regions, highlighting their unique flavors and characteristics. DAYES Enzyme Fermented Coffee, for example, is roasted daily in our own shop in Middletown, NY, and only uses premium Grade quality, 100% Arabica beans to ensure maximum freshness and full-flavor.
One of the most significant differences between freshly roasted coffee and regular coffee lies in the aromatic experience. Freshly roasted coffee beans release a variety of fragrant notes, ranging from floral and fruity to earthy and nutty. Freshly roasted coffee contains more aromatic compounds as essential oils are preserved, which enhance the overall flavor. The act of grinding freshly roasted beans further intensifies the aroma, filling your senses with an irresistible invitation to indulge.
From the coffee bean to the final cup, the beans undergo a transformative journey, and are crucial to the taste. Compared to regular coffee, freshly roasted coffee presents a broader spectrum of flavors. The delicate balance of acidity, sweetness, and bitterness is better preserved in freshly roasted beans, resulting in a fuller and more complex cup of coffee. No matter your preference for bright, acidic flavors or rich, chocolatey undertones, freshly roasted coffee offers a variety of taste experiences.
Freshly roasted coffee often takes pride in their quality and craftsmanship. With DAYES Enzyme Fermented Coffee, we believe in roasting coffee for good health. Our coffees are only roasted to medium-dark. Burning and charring coffee beans produces harmful carcinogenic chemicals. To ensure safety, health, and deliciousness, we roast our beans perfectly and precisely. The freshly roasted coffee artisans elevate the coffee-drinking experience by focusing on quality over quantity.
While regular coffee plays an important role in our daily lives, freshly roasted coffee offers those seeking a deeper connection to coffee an exciting experience. From the origin story to the aroma, flavor, and quest for quality, every sip of freshly roasted coffee brings you closer to the intricacy of this beloved beverage. Let yourself indulge in the magic of freshly roasted coffee and embark on a sensory adventure!
]]>Replace regular coffee with DAYES Enzyme Fermented Coffee for a healthier option. DAYES Enzyme Fermented Coffee is very low in caffeine, and only has 10-15% of the caffeine found in regular coffee. The whole family can enjoy this homemade coffee ice cream.
The low acidity in the enzyme fermented coffee will also help to make the ice cream even smoother and creamier. It only requires eight ingredients to create this ice cream that has a rich, creamy, and bold coffee flavor, which will surely satisfy a variety of palates. Let’s get started!
Recipe reference: https://www.simplyrecipes.com/recipes/coffee_ice_cream/
Creating your own coffee ice cream at home is a rewarding and delightful experience. With just a few simple ingredients and a little patience, you can enjoy a frozen treat that perfectly captures the rich and robust flavor of coffee. Whether it’s a summer afternoon delight or a cozy winter treat, this homemade coffee ice cream is sure to become a favorite among coffee enthusiasts and dessert lovers. So, what are you waiting for? Get mixing!
]]>Too much caffeine can be addictive, disrupt sleep, and also affect people with health conditions such as high blood pressure and anxiety. You can enjoy the delicious flavor of coffee DAYES Enzyme Fermented Coffee without worrying too much about caffeine.
Many people suffer from digestive issues such as acid reflux, IBS, or GERD. DAYES Enzyme Fermented Coffee is low in acid, which helps make it gentler on your stomach and easier to digest. It also has a mild, smooth, flavor that is suitable for anyone who does not like harsh coffee.
While some people enjoy bitter coffee, most of us enjoy our coffee with sugar. It is known that too much sugar consumption increases your risk of diabetes and obesity. Because DAYES Enzyme Fermented Coffee has very little bitterness, many people enjoy it black or with only a little cream and milk.
Did you know coffee beans are graded? DAYES Enzyme Fermented Coffee is made with Grade 1 beans, the highest grade available. This ensures that there are very very few insect damaged beans, rotten beans, and unripened beans in a batch of coffee.
Nowadays when you buy coffee from the grocery store, you don't know how long the coffee has been sitting on the shelf, or how many days it's been since the coffee was roasted. With DAYES Enzyme Fermented Coffee you always get freshly roasted coffee as they roast their coffee before shipping. Plus they stamp the "Roast Date" on every bag of coffee so customers know exactly when their coffee was roasted.
]]>As if you needed another excuse
Coffee just might be the world’s favorite vice. It can transform anyone into a morning person, it blends delightfully into various sweets and treats, and it’s caffeinated enough to pull you through the day.
But you’ll be pleased to know that the reasons to drink more coffee stretch far beyond its enticing taste. The beverage has some health benefits, too. So your caffeine habit, while maybe not the best for your wallet, is pretty great for your body.
Some types of coffee have more caffeine than others. If you’re worried about your blood pressure (or you just get the jitters from caffeine) make sure you know which kinds contain the most.
You may also want to brush up on which orders from your favorite coffee chains are the healthiest and which ones load you with added sugar. While coffee itself has all of these health benefits, you might be shorting yourself on some of the health benefits if you drink hundreds of extra calories and grams of sugar in every cup. Luckily, though, black coffee isn’t the only option. Try mixing it up with a few healthy ways to sweeten your coffee and indulge your sweet tooth without overloading your body with sugar.
But keeping all of those factors in mind, coffee is pretty great for you. Here are 14 totally legitimate health reasons to drink more coffee every day.
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Roasting is a heat process that turns coffee into the fragrant, dark brown beans we know and love.
Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. A green bean has none of the characteristics of a roasted bean -- it’s soft and spongy to the bite and smells grassy.
Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.
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