coffee

TYPES OF COFFEE ROAST

Roasting the coffee enhances the aroma and flavor of the bean. There is no better toast than another, it is all a matter of taste: the lightest for palates who prefer acid and the darkest for those who love bitter.

Light Roast: Acid, fruity, High Caffeine content.
Medium Roast: Subtle acid, sweeter taste, high caffeine content.
Dark Roast: Bitter, without acidity, strong flavor.

Each coffee has its ideal roast and for each preparation method you will need a specific type of roast.

Light roast: The beans are tan in color, with no oil on the surface. It has pronounced acidity and highlights the flavors of origin, such as floral, fruity and herbal aromas. It has high caffeine content. Ideal for filter coffee makers.

Medium roast: Provides a balance between acidity, sweetness and aroma. No oil on its surface. The color of the grain is a little darker and it preserves the caffeine content. Because it provides balanced flavors, this type of roasting is used to taste specialty coffees, in order to determine their quality. It works well for both filter and espresso machines.

Dark roast: The beans are dark in color, almost black. It looks shiny due to the oils present on its surface. A bitter and spicy flavor appears, but a good dark roast can reveal notes of chocolate or cocoa. The acidity is lower, as is the amount of caffeine. It is indicated for espresso machines.







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DRINKING COFFEE IN MODERATION IS ASSOCIATED WITH A LOWER RISK OF COGNITIVE DECLINE.

The moderate consumption of coffee -with caffeine- is associated with a lower risk of cognitive deterioration, according to a study by the Rovira i Virgili University (URV) and the Pere Virgili Sanitary Research Institute (IISPV).

The research, as reported by both scientific bodies, has been published in the "European Journal of Nutrition" and involved 6,427 volunteers who were evaluated for cognitive function using a battery of questionnaires.

The authors found that people who consumed coffee had a lower risk of cognitive decline compared to those who did not consume it, but this was not the case with those who drank decaf.

Regarding the amount of coffee, those who drank two or more cups had a lower risk of cognitive dysfunction compared to those who drank less than one cup a day.

The authors suggest that it may be due to the bioactive compounds in coffee, such as phenols, with antioxidant properties that could help decrease oxidative stress and inflammation of neurons.

Together with other bioactive components present in coffee, they could attenuate the production of a peptide that is a risk factor for the development of Alzheimer's disease. Thus, coffee consumption could prevent neuronal damage and the accumulation of this peptide that can have toxic effects. The researchers also explored the association between caffeine intake and cognitive function, concluding that those who drank more caffeine had less frequent cognitive decline compared to those who consumed less.

One hypothesis is that having a structure similar to adenosine, a neurotransmitter with inhibitory effects on the central nervous system, it could promote functions such as alertness, attention, mood, and arousal.

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