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# 1 TIP TO IGNORE : "DO NOT STORE COFFEE IN THE FREEZER"
Actually, storing coffee in the freezer is the best way to conserve its ultimate freshness!
First, use a high-quality hermetic canister made of stainless steel, ceramic, acrylic or glass to shield your coffee from unwelcome odors.
Next, treat your coffee like bread: never defrost and re-freeze. This creates condensation, which adversely affects the coffee’s quality. So when you take the canister out of the freezer, quickly scoop out what you need and put the canister right back in.
Lastly, some say you shouldn’t grind frozen coffee beans. Not true! Freezing beans preserves their delicious oils. When frozen, the bean’s exterior stays oil-free, which in turn helps it run through the grinder with ease.
# 2 TIP TO IGNORE : "DRINKING COFFEE IS BAD FOR YOU"
We often hear that coffee is harmful.
However, several scientific studies show that when consumed in moderation, coffee actually has beneficial effects on our health. Not only would it help to prevent liver and colon cancer as well as protect against Parkinson's and Alzheimer, it is also analgesic, antioxidant and antidepressant. Health Canada indicates that a moderate intake of caffeine (equivalent to 400-450g mg or 4-5 cups of coffee) per day does not cause any harmful effects.
On top of everything, caffeine is known to increase lung capacity, reflexes and to reduce fatigue. It can also reduce pain, which would explain why several potent pain relievers contain some.
Side note : Although coffee has beneficial effects, it is not recommended for children, pregnant women and/or people with sensitive hearts.
Source : La Presse Montréal. Actuels Santé, Actuel « 5 »
# 3 TIP TO IGNORE : "100 % ARABICA GUARANTEES QUALITY"
Noticed the growing trend of “100% Arabica” labelled coffees?
There actually exist two main coffee species in the world – ARABICA & ROBUSTA.
During and long after World War II, lower-end Robustas (cheap and harsh to the taste) were used to attract the then very price conscious consumers. These consumers eventually found ways to cut the bitterness by adding salt, eggshells, butter or chicory to the grounds before extraction.
As the economy improved, consumers began demanding better tasting coffees which is how the statement “100% Arabica” came about. A statement which basically insinuates that unless the coffee is “100% Arabica”, it won’t be any good. But regardless of consumer perception, high-end Robustas do exist.
Much like their name, Robustas are robust, highly caffeinated and grown at low altitudes. Their trees are highly productive and their final product is generally less expensive. Arabicas grow at high altitudes, are fragile to temperature change, less caffeinated and generally more expensive. That being said, under the best harvesting conditions and processing methods, both species can produce great coffees. A good Robusta is interesting for its body and caffeine content while a good Arabica is usually sweet and fragrant.
The lesson here, let your taste buds do the talking!
# 4 TIP TO IGNORE : "ESPRESSO IS MORE CAFFEINATED THAN DRIP"
An espresso’s extraction time (25-30 seconds) is much shorter than standard drip coffee which can sometimes remain in contact with water for up to 5 minutes. And the longer the coffee stays in contact with water, the more caffeine is extracted from it. Here’s the approximate caffeine content per type of drink:
Espresso 1 oz : 60-90 mg caffeine
Standard Drip 8 oz : 80-140mg caffeine
As you can see, an espresso can only be considered “more caffeinated” than drip, if served in larger doses.