Caffeine, as common as it is, is often given a bum rap. So whether you are a Coke, Pepsi, Mountain Dew or Dr. Pepper drinker, here are some facts from WebMD about this most interesting addictive drug.
Caffeine is a member of the xanthine family of stimulants. Theobromine found in chocolate, theophylline found in tea and asthma medications are other members of the family.
Caffeine content can vary widely from some 160-200 milligrams in some energy drinks to 4 milligrams per ounce in chocolate syrup. Most pop ranges from the mid-30s to the mid-50s per 12-ounce servings. Coffee also has a wide range depending on how it is brewed, but generally it is around 100 milligrams per 5 ounce serving, tea around 60.
Click here to read more: http://www.heraldextra.com/news/community/dr-bob-the-myths-and-realities-of-caffeine/article_356f6b05-4e65-5a0f-a97f-4f4e3700258f.html
While a plate of Buffalo wings with a latte on the side sounds strange in and of itself, they’re taking it a step further. According to the press release from the company, the drink is “made from freshly brewed espresso, steamed milk, mocha, and bold Buffalo sauce flavor.” To top it off, it has zesty Buffalo seasoning dusted all over it.
Want it? Find out how to get one here: http://people.com/food/tim-hortons-buffalo-sauce-latte/
A tasty and spirited combination! A rich coffee-flavored marinade with hints of sweet molasses and spices. The stronger the coffee is brewed, the more complex the flavor.
Click here for this recipe: http://www.schwans.com/products/recipe?id=41706
All coffee is not created equal. Coffee quality will change from city to city (this is the best coffee city, by the way), roast to roast, and brewing method to brewing method. Purists might tell you to eschew the cream and sugar (just like psychopaths like it, apparently), but ultimately it’s your bean water and you can do with it what you wish. But when it comes down to the process before the additives, is there a science behind nailing the perfect cup of joe? Yes, according to Smithsonian.
Read more here: https://www.rd.com/food/fun/scientific-secret-behind-perfect-cup-coffee/
If you’ve ever sat on a sweltering beach and felt like you could murder an iced coffee, the idea of having one delivered to you by drone will probably sound heavenly. This became a reality for lucky customers in the Kite Beach area of Dubai, when Costa’s Jumeirah Beach Drive-Thru store trialled a drone delivery service for a day earlier this week.
Read more here: https://www.lonelyplanet.com/news/2017/09/28/coffee-delivered-by-drone-dubai/
At first sip, "There's a noticeable smell and flavor of eggs." The taste, however, is like a sweet, luxurious and ultra-creamy dessert—the egg thickens the already-sweet drink, resulting in what's often described as liquid tiramisu. And let’s face it: Is there any better way to start the day than that?
Read more here: https://www.tastingtable.com/drinks/national/vietnamese-egg-coffee
Seriously creepy coffee: A café in NYC is selling a matte black latte topped with black WHIPPED CREAM - and it's both trendy and unnerving.
The backlash against unicorn lattes and Frappucchinos has given rise to a new coffee drink that's the exact opposite of the rainbow sparkly concoctions that have taken Instagram by storm.
Round K, a café on New York's Lower East Side, is now selling a Matte Black Latte, which owner Ockhyeon Byeon says is 'black like my soul'.
The drink has very quickly become a major hit — even if the black liquid and matching black whipped cream on top are a bit unnerving. But even without anything added, he noted that 'black coffee' isn't actually black but dark brown.
Read more: http://www.dailymail.co.uk/femail/food/article-4915354/Round-K-s-matte-black-latte-comes-black-whipped-cream.html#ixzz4uSNxIGjh
Coffee is amazing. It perks you up, keeps you focused, and tastes incredible. But throwing back more than one or two cups can bring on adverse side effects. But there may now be a way to indulge in your four-cup habit with no jitters, no bitter taste, and no midday energy crash. And it's actually not coffee at all—it's mushrooms. (Yes, you read that right.)
Thanks to a new company called Four Sigmatic, a new mushroom coffee product claims to boost your brain power, increase productivity, and melt away stress—while also packing a punch with extra nutrients and minerals not found in regular coffee. Each cup contains 40 milligrams of caffeine, about half as much as a cup of standard coffee.
As for the taste, you actually won't notice the mushrooms. Reviewers on the product site have even called it "incredibly satisfying" and noted its "mellow but effective buzz."
courtesy of: http://www.delish.com/food-news/a51022/mushroom-coffee/
Forget about Bloody Marys and mimosas—you should have a Mai Tai at brunch. But instead of a few shots of rum before noon, an innovative cocktail uses cold brew coffee and tropical flavors for a delightful new way to caffeinate.
Click here to read more: https://www.bonappetit.com/story/coffee-mai-tai-cold-brew-cocktail
If you love coffee, coke or any kind of caffeinated beverage, then you’re next trip should be to Japan. Coca-Cola has just released Coca-Cola Coffee Plus, a drink with 50 percent more caffeine and 50 percent fewer calories.
Click here to read more: http://www.highsnobiety.com/2017/09/14/coca-cola-coffee-japan/
There's a big difference between being a serious coffee drinker and grabbing a latte or iced coffee every once in a while. Aside from a difference in taste preferences (heavy coffee drinkers tend to scoff at anything light and sweet), their caffeine tolerance may vary, too.
You’ve heard it before, but caffeine is a drug, and it’s one that increases attention and fine motor skills. Caffeine stimulates parts of the brain that control attention and concentration, and it acts as a receptor for one of the brain's signaling molecules, called adenosine, James J. Galligan, Ph.D., a professor of pharmacology and toxicology and director of the neuroscience program at Michigan State University, tells SELF. “Just like many other receptors that respond to drugs, the adenosine receptors become less sensitive to caffeine with repeated exposure,” Dr. Galligan says. So the more caffeine that a person has, the less sensitive the adenosine receptors become, building up a person’s tolerance for caffeine.
Read more here: https://www.self.com/story/caffeine-tolerance
Do you have a Ninja coffee bar? You really ought to try it out!
Click here for this recipe: https://www.ninjakitchen.com/recipes/search/0/all/101074/cappuccino-style-coffee/
As the nights draw in as autumn approaches, Starbucks is launching a brand new warming Latte with Turmeric.
The latest drink craze is made by steaming milk with aromatic turmeric powder and spices and poured over espresso.
It's worth noting that the golden coloured milk makes amazing Instagrammable latte art and is one of the latest global trends.
Google's Food Trends report recently named turmeric - which is believed to be packed with antioxidants and anti-inflammatory healing properties - as a 'breakout ingredient'.
And with Starbucks jumping on the trend, golden milk or turmeric latte will definitely be hitting the high streets across the country.
You need to try these! If you thought coffee was only for drinking…you were wrong!!
Click here to see more: http://www.rojakdaily.com/lifestyle/article/3229/cone-latte-espresso-chicken-and-other-coffee-infused-dishes-you-need-to-try
What if we told you there’s a sculpture in your coffee? Would you drink it?
Singapore-based 17-year-old student Daphne Tan can make it happen, with foam sculptures on lattes that look so good you never want to drink the coffee. The jiggly 3D art comes in the form of cats, sharks and giraffes, pop culture and cartoon characters like Storm Troopers and Snorlax.
See more here: https://video.scroll.in/847225/watch-these-foam-sculptures-sitting-on-your-coffee-are-so-pretty-you-wouldnt-want-to-drink-it
Straight from the mouth of a former barista! - I love coffee. As a barista, I learned how a latte's different from a macchiato. But what about the simple basics, since I try to save and savor the brewed taste of coffee in my living space? Here are some tips from the professionals from beginning to end:
Click here to read more: https://www.forbes.com/sites/koim/2017/08/08/how-to-brew-the-perfect-cup-of-at-home-coffee/#384be17e617d
Japanese style iced coffee! As popular as cold-brew coffee has become, the prevailing opinion among coffee professionals, and the industry's worst-kept secret, is that it is utterly trash. What they know that you don't: Flash-chilled iced coffee is so, so much better.
Also known as Japanese iced coffee (pronounced aisu kōhī), flash-chilled coffee mimics the pour-over method for hot coffee, but does so directly over ice, whether via a Chemex, into a single-serving cup, or using a larger vessel for a bigger batch, as many coffee shops do. (In Japan's enviable 7-Elevens, you're handed a cup filled with ice to take to the machine that dispenses hot coffee.) Though Japan's specialty coffee shops had been serving much of its cold coffee flash-chilled already, the method didn't make it to the States until Peter Giuliano, then the director of coffee for Counter Culture and iced-coffee detractor, visited Japan in 1994. After being initially exposed to the method, Guiliano sought out specialty coffee master Hidetaka Hayashi for mentorship, and proselytized for the method upon his return. And despite Guiliano having his fair share of disciples today, flash-chilling has remained mostly an under-the-radar technique.
Read more here: https://www.thrillist.com/drink/nation/japanese-style-iced-coffee-cold-brew
The end of summer is here and behold so is the smoothest pumpkin spice coffee beverage you’ll ever experience, both in texture and flavor.
This method of filtering the water not only through the coffee grounds, but also the pumpkin spice mixture yields a superior coffee experience.
Yeah, you can make pumpkin spice syrup, but that’s only if you want to be drinking flavoured coffees for a WHILE, it also means you have to then make and store the syrup, plus you’ll probably have really sweet coffee. You could also just add pumpkin spice to your coffee, but you’ll end up choking on the gross spice sediment in your last sip and will lose out on loads of spice-mixy-flavor.
Find this recipe here: https://topwithcinnamon.com/2013/09/pumpkin-spice-drip-coffee.html
Sometimes you just have crappy coffee. It could be old beans, or bad beans, or maybe your tired Mr. Coffee is to blame. But if you don't want to shell out for all the bells and whistles to make barista-level brew, there's an easy, if not a little fussy, fix: Treat your coffee like a cocktail.
Click here to read more: http://www.mensjournal.com/food-drink/articles/4-simple-ways-to-make-your-coffee-taste-better-w495807.