New recipes

7 Facts You Didn't Know About Coffee Production

7 Facts You Didn't Know About Coffee Production

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

There's a lot of science (and hard work) that goes into your cup of coffee: NPR shares surprising new finds

If you haven't been keeping up with NPR's Coffee Week lineup of stories, you're missing out on a whole bunch of new insight into the cup of coffee you drink every day. NPR's Coffee Week coverage is dripping with news and facts about the culture of coffee, from the journey of coffee production from fruit to cup to the threats facing coffee plant genes, and more.

Click here for the 7 Facts You Didn't Know About Coffee Production Slideshow

It's not often that we think exactly about how our coffee ends up in our cup, and it's a long, lengthy journey. As writer Dan Charles explains, the coffee exports from the "coffee belt" of the world help prop up many of the tropical countries, where exports of green coffee beans add up to $15 billion per year. And considering that one Arabica coffee tree produces only 1 to 1.5 pounds per year, it takes a lot of care to keep up with the demands of coffee drinkers (in Nordic countries, it can reach up to eight cups of coffee per day). And the complexities of the coffee bean — and the leaf rust that's threatening to wipe out coffee farms worldwide — make coffee as interesting of a crop as any other.

And more importantly, as writer Allison Aubrey notes, is how third-wave coffee production is not just giving drinkers a better-tasting cup of coffee; it's allowing farmers to reinvest in their farms and provide better working conditions for those producing the coffee. From sorting and drying the beans to just getting the beans to a port to be shipped to the U.S. and other countries, the process of coffee is labor-intensive. Aubrey puts it best: "So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans."

We asked Charles and Aubrey to share with The Daily Meal the most surprising facts they discovered about coffee production; you can click ahead to find out more eye-opening tidbits about your coffee. Let's just say, you'll appreciate your morning caffeine jolt that much more.

7 Things You Didn&rsquot Know About Donuts for National Donut Day

Today is National Donut Day and there are ample opportunities to pick up free fried dough, but let&aposs not forget: The day as well as the dessert have long and storied histories. Before artisanal types turned their eye to the treat and the Cronut changed the way we think about pastry entirely, the humble donut delighted millions as a dependable, workaday indulgence. Here are some facts you might not know about our glazed friends.

1. There&aposs an inspiring story behind National Donut Day.
Unlike so many food holidays that are merely marketing gimmicks, National Donut Day has more noble origins. The Salvation Army invented it during the great depression to raise money for the needy and honor the work of volunteers during World War I.

2. 10 billion donuts are eaten in the U.S. every year.
That’s 32 donuts for every man, woman and child.

3. There’s no right way to spell donut. Or is it doughnut?
According to the Grammarist, the 𠇍onut” spelling is used about one third of the time in American writing, but the international standard is "doughnut." Dunkin’ Donuts is credited with pulling the “ugh” out of donuts.

4. They have developed diet donuts.
But do you really want a donut with less fat and sugar? What’s even left at that point?

5. The earliest recipe for donuts dates to the year 1800 in England.
According to the most recent research (and my, is there a lot of research) in Michael Krondl’s book The Donut: History Recipes and Lore from Boston to Berlin,a recipe for 𠇍ow nuts” appears in the cookbook compiled by British Baroness Elizabeth Dimsdale. The sun never sets on the donut empire.

6. But donuts have ancestors that are much older than that.
In his book Glazed America: a History of the Doughnut, Paul R. Mullins writes about 18th century Dutch colonists who made olykoeks, which were similar to beignets. But it&aposs likely that humans have been frying dough for ages. Archaeologists have found fossilized remains that appear to be ancient Native American donuts.

7. The hole in the center was supposedly invented at sea.
This mystery of the donut hole will always be cloaked in myth, but credit frequently goes to a man named Hanson Crockett Gregory. Supposedly, Gregory came up with the idea because the middle of his donuts came out raw. In a 1916 Washington Post article he claims, “I took the cover off the ship’stin pepper box, and – I cut into the middle of that doughnut the first hole ever seen by mortal eyes.”

15 Things You Didn't Know About Coffee

Have you ever swam in a pool of coffee? Have you ever thought about using the saucer to slurp? If not, you really need to coffree your mind. You very well may drink a cup of Joe like a thirsty fox every morning/afternoon/night but do you really "know" your coffee?

Coffee companies such as Starbucks and Dunkin' Donuts sometimes use "fake coffee smell" to entice shoppers. ScentAir, a so-called "scent provider," is a popular choice in the coffee industry as well as retail stores, restaurants and hotels, where methods of "aromachology" are used along with the "latest in fragrance technology."

Store-bought coffee like Nescafé also injects coffee aroma into the container to seem more fresh when first opening. That said, a person claiming to be a former "coffee production engineer" explained on Reddit that the "fake smell" injected into the containers is originally created from particles of real coffee beans, so the scent is at least fairly authentic.

Due to the linguistic history of what eventually became "coffee," Europeans first referred to the drink as, "Arabian wine". The word "coffee" originally came from the Arabic "qahhwat al-bun" or "wine of the bean." That phrase turned into "qahwah," which became "kahveh" in Turkey and eventually became "koffie" in Dutch and "caffe" in Italy.

Coffee was also so influential in Turkey that their word for breakfast, "kahvalti", translates to "before coffee" and their word for brown, "kahverengi," is also derived from "kahveh," for coffee.

David Fincher, the director of "Fight Club," is said to have inserted a Starbucks coffee cup into every scene. Apparently Starbucks was alright with the usage of their brand and only stopped Fincher from using their name in a shot where a coffee shop is destroyed by a giant rolling ball.

Caffè sospeso, which in Italian means, "suspended/pended coffee," is a tradition that involves paying for an extra cup of coffee for a future customer who may be down on their luck. People who can't afford a cup of coffee can come into a shop that observes this practice and ask if there are any sospesos available free of charge. The tradition is said to have originated in Naples around a century ago, but the practice has grown over the years to be recognized internationally.

In 2013, an anonymous customer paid for 500 cups of coffee at a Tim Hortons in Edmonton, Canada, which snowballed into patrons donating 10,000 cups of coffee at over 30 locations.

The Guinness-recognized "oldest cat ever" was Creme Puff, who lived to be 38 years old and died in 2005. The owner, Jake Perry, fed her coffee every morning along with bacon, eggs and broccoli. This is especially significant because Perry was also the owner of the previous record holder, Grandpa Rex Allen, who was fed the same diet and died at 34.

The Yunessun spa resort in Hakone, Japan has specialty spas that allow customers to bathe in variously delightful/sticky liquids, such as wine, chocolate, green tea, sake and coffee. For an admission price of just 2,800 Yen (about 27 dollars), bathers can have coffee poured on them and then stroll over to the newly opened ramen bath to swim among the noodles.

The veracity of this legend is a bit hazy, as it's not even clear whether Pope Clement VII or Pope Clement VIII was supposed to have said it. Here's travel writer and university professor Frances Hayes' account of the myth in her New York Times bestselling book, "A Year in the World":

Some fanatics considered coffee the drink of the devil and asked the pope to ban it. After one sip the pope is said to have exclaimed, "This drink is so delicious that it would be a sin to let only misbelievers drink it! Let's defeat Satan by blessing the drink, which contains nothing objectionable to a Christian."

The account doesn't even include a specific pope and nobody seems to have a definitive take on this story, so it's fair to be skeptical . but it'd be a sin to not share.

This claim is also bit tricky to pin down, but apparently around the 18th century, people used to drink coffee out of the saucer we mostly now consider a simple coaster for the cup and spoon. At the time, the saucers were much deeper, and the larger surface area allowed the coffee to cool much more quickly.

A popular story tells of George Washington and Thomas Jefferson discussing the value of the Senate when this exchange happens:

"Why," said Washington, "did you just now pour that coffee into your saucer before drinking it?"

"To cool it," said Jefferson "my throat is not made of brass."

The interaction has not been proven, but for what it's worth, using the saucer to help cool down your coffee certainly does work.

Although the first "instant coffee" recipe involving water was invented in 1901 by a Chicago chemist named Satori Kato, the man who invented the first mass-produced instant coffee was in fact named George Washington. His first brand was called "Red E Coffee," and despite being considered not very good, the instant coffee was given to appreciative American soldiers during World War I.

Originally the company was supposed to be Pequod's, after the name of Captain Ahab's boat in Herman Melville's "Moby Dick". But after hearing the tagline, "Have a cup of Pequod," said out loud to them, the founders decided to instead name the business after Ahab's first mate, Starbuck, who warned Ahab to stop chasing the white whale.

The nautical theme that extends to the mermaid logo comes from their desire to keep up with the "seafaring history of coffee."

The New York Stock Exchange began in the Tontine Coffee House, a real coffee shop opened in 1794 and located on the corner of Wall and Water St., before a fire burned it down in 1835. Named after Neapolitan banker Lorenzo di Tonti, the shop was a meeting place for "underwriters, brokers, merchants, traders, and politicians selling, purchasing, trafficking, or insuring some reading, others eagerly inquiring the news," according to an article from 1807.

The Tontine Coffee House was the center of trading until 1817, when operations were moved to a building on 40 Wall Street. At the time, the organization was called "The New York Stock & Exchange," and later dropped the "&" in 1863 as the volume of stock trading increased and the building became less focused on the other types of exchanges from before.

Coffee Club Island, or Kaffeklubben Island, is a small island located just above Greenland that stands as northernmost point of significant land on Earth. Explorer Robert Peary was the first to discover the land mass in 1900, but it wasn't named until 1921 when Danish explorer Lauge Koch was creating a map of the region. Supposedly the naming choice was to honor an informal "coffee club" of geographers that met regularly at the University of Copenhagen.

Although the island barely supports vegetation, the Purple Saxifrage flower has survived the conditions and is the northernmost flower in the world.

Coca-Cola owns a line of canned coffees called "Georgia" that is available in Japan, Singapore, South Korea, India and Bahrain. Although the cans are hard to find in the United States and only one flavor is currently available on Amazon, the Georgia coffee brand can be found in a few restaurants if you feel the need to try it out.

Despite the pervasive story that "Americano" got its name from American soldiers diluting espresso shots during WWII, the term didn't show up until the 1970s. Unfortunately nobody seems to have a definitive take of how "Americano" actually came about.

In another false etymology, there's a story that "cup of Joe" also comes from coffee drinking American G.I. Joes but this is just a myth as well. Although just as with "Americano" the true origin has never been proved, fact-checking site Snopes believes the phrase most likely came from the old coffee slang, "jamoke." The slang phrase, "cup of jamoke," became corrupted into a "cup of Joe."

Snopes sides with the jamoke theory due to this finding from the linguist Michael Quinion: "It is significant that an early example appears in 1931 in the Reserve Officer's Manual by a man named Erdman: 'Jamoke, Java, Joe. Coffee. Derived from the words Java and Mocha, where originally the best coffee came from.'"

Coffee has been found to decrease the risk of the alcohol-related liver disease cirrhosis, which can cause cancer and liver failure. One study found that "for each cup of coffee they drank per day, participants were 22 percent less likely to develop alcoholic cirrhosis." Although not directly linked to alcohol recovery, a more recent study from Italy concluded that drinking coffee can reduce the chances of liver cancer by 40 percent, while drinking three or more cups a day could reduce the risk by 50 percent.

5 Things You Didn't Know About Doughnuts

Doughnuts are funny. If you don't believe it, think of saying the word in a Homer Simpson voice: "DOUGH-NUTS!" Executive producer of "The Simpsons" Al Jean once said, "Just look at the words: 'dough' and 'nuts.' They're both hilarious!" But though there is some humor in doughnuts, there's also a serious side too. (By the way, the dictionary favors the "doughnut" spelling. The "donut" version was popularized by a certain bakery chain.) Here are five facts you may not know about doughnuts.

1. They Were Originally Called "Oily Cakes."

Doesn't sound very appetizing, does it? Historians believe that the doughnut came to America via the Dutch who had a desert called olykoeks ("oily cakes"), which were sweet balls of dough fried in oil or lard and served during the Christmas holidays. In the mid-19th century, a Maine woman named Elizabeth Gregory deep-fried some dough for her son, who was a sea captain, to take on his voyages. She put nuts in the center of the pastry and created a literal doughnut. However, the doughnut may actually have originated in England. In 2013, a food historian found a recipe book written in 1800 by a baroness in Hertfordshire, England, which had a recipe for a "dow nut" which used flour, sugar, butter, nutmeg, yeast — and 10 eggs. She fried the whole thing in pork lard.

2. Doughnut Holes Aren't Just for Show.

An entertaining story says that Capt. Hanson Gregory made the first doughnut hole when he spiked one of his mother's doughnuts on a spoke of his ship's wheel. This allowed him to keep his hands free to steer the vessel. In another version, Gregory told The Washington Post he used the cover of a pepper tin to make a doughnut hole, which would make his mother's doughnuts less tough when she fried them. But culinary historian Linda Civitello wrote that an unknown person created the hole so the doughnut would cook faster. The hole lets the entire doughnut cook at the same rate, so you don't have a raw center and burned edges. By the way, the "doughnut holes" that you can buy at some bakeries are made separately, as baking machinery nowadays can create a doughnut shaped like a ring.

3. World War I Meant Victory for the Doughnut.

During World War I, Salvation Army volunteers served doughnuts to soldiers on the frontlines, cementing the snack's image as a wholesome slice of home. The same thing happened during World War II, and many a returning veteran opened up a doughnut shop. But the "doughboy" nickname for WWI soldiers had nothing to do with doughnuts. It may have come from the Mexican War of 1846-48 when Americans got covered in dust on their treks, looking like they were enveloped in flour or dough.

Caroline Ingalls

Securing themselves about $8 billion in sales annually puts Dunkin' in the top 100 list of companies in the world. They beat other major food chains like Chick-fil-A and Chipotle with yearly sales. What is amazing is that these numbers only come from the United States, not to mention the other countries that "run on Dunkin'."

31 Cringe-Worthy Food Facts You Wish You Didn’t Know

By adding your email you agree to get updates about Spoon University Healthier

Did you know that ranch dressing and sunscreen have something in common? Or that you can make your tonic water glow? The following food facts will satisfy your cravings for food-related Trivia Crack answers and will leave you skeptical of the next Big Mac your roommate decides to order.

Gif courtesy of

1. No matter which Fruit Loop you eat, they all taste the same.

Gif courtesy of

2. One 20-oz. bottle of Coke has more sugar in it than a large Cinnabon Cinnamon Roll, the equivalent of two full shot glasses of sugar.

3. One in every eight Americans has been employed by McDonald’s.

Gif courtesy of

4. Subway chicken breast strips contain 25 additional ingredients other than chicken.

Gif courtesy of

5. Consuming dried fruit lessens the antioxidant and vitamin levels by over 30% and increases the sugar concentration.

Gif courtesy of

6. According to World Botanical, strawberries, raspberries and blackberries are not classified as “berries,” but bananas, tomatoes, avocados, pumpkins, and watermelons are.

7. Grass-fed beef contains two to five times more omega 3’s than grain-fed beef.

Gif courtesy of

8. Oysters provide more vitamin B than skim milk.

Gif courtesy of

9. In 2011, 29.9 lbs of antibiotics were sold to the meat production industry, more than four times the amount sold to treat people that year.

Gif courtesy of

10. The crystalline compound quinine in tonic water turns the liquid blue when placed under a black light.

Gif courtesy of

11. Chipotle uses 97,000 avocados for an average day of guac production.

Gif courtesy of

12. The antioxidants in cinnamon can prevent weight gain and diabetes.

Gif courtesy of

13. Alaska produces more than half of all the seafood caught in the U.S.

Gif courtesy of

14. One cup of air popped popcorn contains more antioxidants than a piece of fruit.

Gif courtesy of

15. If the rate of fishing continues, the industry is predicted to collapse in 2048.

Gif courtesy of

16. An average ear of corn has 16 rows of kernels.

Gif courtesy of

17. Red food coloring found in Skittles and other candies is actually crushed up carmine, a type of beetle.

Gif courtesy of

18. Chewing gum is softened by the additive Lanolin, which is an oily secretion found on sheep’s wool.

Gif courtesy of

19. Most wasabi is actually colored horseradish.

Gif courtesy of

20. Apples, pears and plums belong to the rose family.

Gif courtesy of

21. The most expensive pizza in the world costs $12,000 and takes 72 hours to make.

Gif courtesy of

22. The winner of the 2013 Nathan’s Hot Dog Eating Contest consumed 69 hot dogs in 10 minutes.

23. Tea bags were originally used to send tea samples until they realized it was a good packaging method.

Gif courtesy of

24. McDonald’s sells 75 hamburgers per second, every day.

Gif courtesy of

25. Each fast food hamburger can contain meat from over 100 different cows.

Gif courtesy of

26. Ranch dressing contains the same whitening agent, titanium dioxide, as some paints and sunscreen.

Gif courtesy of

27. Eating bananas can help fight depression.

Gif courtesy of

28. The most expensive fruit in the world is the Japanese Yubari cantaloupe. Two melons once sold at auction for $23,500.

Gif courtesy of

29. SPAM is short for spiced ham.

Gif courtesy of

30. The popsicle was invented by an eleven-year-old in 1905.

Gif courtesy of

31. Cucumbers are the most hydrating food comprised of 96% water.

Gif courtesy of

Remember these strange facts the next time you visit the grocery store for “spiced ham,” a multi-purposed salad dressing, an array of Fruit Loop flavors and a $12,000 frozen pizza. You have been warned.

Interested in learning even more strange and unusual food facts? Check out these suggested reads:

3. Mistake: The Grind

Grind, grind baby: your cup of coffee depends all on the grind of your coffee bean. Different brewing methods require different grinds, says Starbucks. It boils down to a science, says Aaron Ultimo, owner of Ultimo Coffee Bar, referring to over-extracted coffee and under-extracted coffee. That means when the water passes through the coffee, it will either over-extract or under-extract all of the flavors from the coffee. If your coffee is ground too coarsely, the coffee will be weak and less flavorful if your coffee is ground too finely, the coffee will be bitter.

15 Things You Didn't Know About the Negroni

Negroni Week&mdasha charitable homage to the three-ingredient cocktail of Campari, gin, and vermouth (1 part of each)&mdashbegins on June 1. More than 1,700 bars and restaurants around the world will mix their favorite Negroni variations and donate a portion of the proceeds from each one sold to a charity of their choice. Campari, in a smart marketing move (since the whole week plugs its product), started sponsoring the week last year and this year will donating $10,000 to a charity chosen by whichever bar raises the most money on its own.

In our experience, the Negroni is an acquired taste. It's bitter. It's boozy. But it's stood the test of time and is beloved by many, especially chefs, bartenders, and others in the hospitality industry who know a thing or two about good drinks.

We asked Gary "Gaz" Regan, whose book The Negroni: Drinking to La Dolce Vita, with Recipes & Lore, was released earlier this month, for some facts about the drink that might surprise even veteran imbibers:

1. The Negroni was created upon a request by an Italian nobleman, Count Camillo Negroni, circa 1919 in Florence at Bar Casoni. The bartender's name was Fosco Scarselli.

2. Orson Wells was quoted in The Coshocton Tribune as describing the Negroni thusly: 'The bitters are excellent for your liver, the gin is bad for you. They balance each other.'"

3. Norwegian bartender Monica Berg created a Negroni Cheesecake that she made to celebrate momentous occasions at Aqua Vitae, a bar in Oslo.

4. "Negronis are always far better when stirred with the finger," &mdashGary "Gaz" Rega

5. Federico Fellini, the Italian movie director known for his beautiful flights of fantasy in movies such as 8 1/2 and Satyricon, produced a commercial for Campari, arguably the defining ingredient in the Negroni. The ad was called Oh, che bel paesaggio! ("Oh, what a beautiful landscape!").

6. Jeffrey Morgenthaler, the bar manager at Clyde Common in Portland, Oregon, ages large batches of Negronis in oak barrels for around five to seven weeks before serving them.

7. Phoebe Esmon, a Philadelphia bartender, wrote a poem she called Nine Ways of Looking at a Negroni as her tribute to the cocktail.

8. In The Wall Street Journal, writer Kevin Sintumuong declared the Negroni to be "a punch-packing, bitter sweet, holy boozy trinity that, despite its complex flavors, may be the world's most foolproof cocktail."

9. The Boulevardier, a Negroni-style cocktail that calls for whiskey instead of gin, was named for The Paris Boulevardier, a sort of a Parisian New Yorker magazine, in the early 20th Century. The publisher, Erskine Gwynne, was related to the Vanderbilt family in the USA, and his sister, Alice "Kiki" Gwynne, was a notorious drug addict, often referred to as "the girl with the silver syringe."

10. In Making an Elephant: Writing from Within, author Graham Smith wrote "For me [the Negroni] will always be the drink of initiation and liberation. I only have to sip it to remind myself of all that's enchanting&mdashand it can be enchanting&mdashabout the writing life."

11 David Wondrich, author of Imbibe!, declared the Negroni to be "One of the World's Indispensable Cocktails."

12. A certain Noel Negroni disputes the fact that Count Camillo Negroni created the drink, citing a relative of his, General Pascal Olivier Count de Negroni, as being the man responsible for coming up with the recipe.

13. Count Camillo Negroni rode the range in the USA in the late 1800s, and when an American reporter bumped into him in Italy, circa 1924, asking the man if he spoke English, Negroni answered him by saying, "You're tootin' I do, hombre. Which way are you drifting, and where from?"

14. Writer Michael Chiarello declared "If I were James Bond (an Italian Bond, of course), a Negroni would be my drink. It's a masculine drink. Not sweet but with huge flavors. It commands the question, 'What's that you're drinking?'"

15. In Milan they say that one must drink Campari three times before you can start to appreciate it.

7 Facts You Didn't Know About Maple Syrup

We all know maple syrup is the go-to topper for French toast, but the sweet stuff has so much more to offer. In honor of National Maple Syrup Day, I’ve rounded up some sweet facts and tasty recipe ideas to showcase one of the earth's natural sweeteners.

Although maple syrup has gained in popularity over the last few decades, the processing of making the syrup has been around in the United States since the 1700s, when the Native Americans discovered how to tap into the source of sweetness. The practice was eventually adopted by the earliest European settlers before snowballing into the successful trade it is today. (And on behalf of blueberry pancakes worldwide, we're more than thankful, yes?) And if you ever wondered how it REALLY compares to other sweeteners, calorie-wise, here's your answer—plus 6 other fun facts.

The syrup is actually sap made from maple sugar, a starch, stored within the leaves plus ground water taken up by the maple tree. The sap is removed from the tree through a spout and is boiled to remove excess water until it reaches the syrupy consistency we are all know and love. (To take the process one step further, maple sugar is made by continuing to boil the syrup until all of the water has evaporated, leaving a dry sugar.)

It takes approximately 40-50 gallons of sap to create 1 gallon of the end product—no wonder maple syrup is called "liquid gold," with some brands pricing in the double digits for a mere few ounces of the sweetened luxury!

Vermont is the leading producer of maple syrup, producing 40% nationally—that’s 1.3 million gallons a year!

Grading of maple syrup is based upon the transparency of the syrup. Grade A is the highest quality and available in four varieties from darkest and boldest to lightest and most delicate: Very Dark, Dark, Amber and Golden. Grade B or Commercial Grade syrups take more sap and are usually more concentrated, making them very bold and a common choice for food service manufacturers.

Maple syrup is one of the lowest calorie natural sweeteners at 54 calories per tablespoon—that’s only 216 calories in each one-fourth cup and compared to other natural sweeteners! And it has a number of nutritional advantages: it provides important minerals for our bodies including manganese, riboflavin, and zinc. It’s also packed with antioxidants which are linked with cancer prevention, increased immunity, and lower blood pressure.

Baking with maple syrup is easy—simply substitute 1 cup of white sugar for ¾ to 1 cup of maple syrup decrease the liquid used in the recipe by 2 to 4 tablespoons add ¼ to ½ teaspoon of baking soda, and decrease the oven temperature by 25 degrees to avoid an overly caramelized dish.

Easy ways to add a sweet addition to your dish without baking include adding a tablespoon of maple syrup to a balsamic vinaigrette, to your morning oatmeal, to granola, as a festive coffee sweetener, or to give your roasted winter veggies a deeper flavor! For a ____ savory spin, check out the recipe for maple mustard salmon.)

You're still getting the health drawbacks.

Dr. Li points to the fact that decaf coffee does still have some caffeine in it—usually about 5%, although that amount is largely unregulated. "Just remember," he says, "it is decaffeinated, not no-caffeination."

Basically, if you're trying to quit caffeine for health reasons, decaf won't necessarily do the trick.

And, although decaf coffee is less acidic, registered dietitian Noman Imam, Ph.D., explains that it can still increase serum gastrin concentrations, which triggers acidity.

In a nutshell, the health risks of caffeinated coffee remain consistent with decaffeinated coffee. Dr. Byakodi cites a comparative study that revealed just that, concluding that "shifting from caffeinated to decaffeinated coffee is unjustified."

So instead, brew yourself a cup of joe and try making one of these 12 Tastiest Homemade Coffee Drinks From a Nutritionist.