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Drop Off Your Coffee Maker

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We are happy to announce the launch of our new service for a trial period which provides you with an alternative option for getting your coffee machine to us after our opening hours, and it takes away the worry of using a courier.
 
We know your time is valuable, so our flexible Coffee Machine Drop Off service is an excellent solution for customers who don’t have time in working hours to get their coffee maker personally or can't wait for the courier to collect their coffee machine.
 

 

 

From 1st of September 2016 you can simply drop off your coffee machine to our neighbouring shop:
 
Metro Food and Wine shop
150 Greenford road,
Harrow,
Middlesex,
HA1 3QP,
 
Their Opening hours
Monday to Sunday: 6:30am - 11pm

 

 

Coffee Machine Drop Off Service

 

 

 

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General Maintenance = Perfect Espesso

General maintenance of your coffee machine is essential as it reduces the possibility of any malfunction. Only a well-working and well-maintained coffee machine can produce a perfect coffee.

Full service

Maintenance is a very important part of the home made coffee culture. You can find this topic in several places on our website and in our blog posts, but we decided to make a totally new blog post about this topic in order to emphasize the importance of it.
We will be having a look at the suggested scheduling of different maintenance tasks in the followings.

 

Daily tasks
If we have manual machine, we need to rinse out the filter holder and the basket after every finished coffee brewing. If we have used the steam wand on the coffee machine for frothing milk, we should clean out the frother in order to remove all milk residue from it. After steaming we have to cool off the boiler by letting the water through the steam wand, until we have continuous water flow.

 

Weekly tasks
If we have an automatic (bean to cup) machine, we should take out the brew unit from the machine and clean it out under running water.

 

Monthly tasks
We should lubricate the brew unit of the bean to cup machine at least once a month.

In the case of manual machines we should remove and clean the shower disc and the shower disc holding plate. Never use needle to clean out the holes on the shower disc or the basket. Use toothbrush or wire brush to clean them.

 

Two months time
If you live in a hard water area, you should use a water softener cartridge to prevent the building of limescale in your coffee machine. The filter should be replaced every 2 months.

 

Two-three months time
This is the most important part of the maintenance, because 90% of malfunctions is caused by limescale. The limescale gradually builds up in the water system of the coffee machine eventually causing a blockage. Please make sure to descale your coffee machine with Gaggia descaler once every 2 months’ time. Do not use vinegar or descaler which contains formic acid. Those can damage the internal parts of the coffee machine, especially the seals and the rubber gaskets.
You can read more about the process of descaling here >

 

Two-three years time
Full service A full service is very important every 2-3 years time. It should be entrusted to professionals, because the machine is taken apart during this process and all elements are inspected to look for excessive deterioration and malfunction. The complete machine is cleaned out and the worn out, broken parts and all gaskets are replaced. All moving components are lubricated as part of the full service.
You can read more about the full service here >

If you are interested in the topic of maintenance, you will find more details about it here >

If you have further questions you can find answers and ask professionals here >

Enjoy your coffee...

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Alternatives to Sugar in your Coffee

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Using sugar alternatives in coffee has become very popular in recent years, for a number of reasons.  Some people are concerned about the health issues associated with over consumption of sugar, while others are just looking for a different additive that enhances the flavour of their coffee.  
 
Whatever your reason, it can be interesting to test some of the sugar alternatives coffee to see how they taste — you might find a new and exciting way to sweeten your coffee.  Here are some of the most common alternatives to sugar that work well in coffee.
 
 

sugarThe Problem With Sugar

 
Sugar is fine in small doses, but consuming large quantities on a daily basis can contribute to a wide variety of illnesses including obesity, diabetes, dementia, macular degeneration, cardiovascular disease, chronic kidney disease, renal failure, and high blood pressure.
 
Given that sugar is so prevalent in the foods we eat, many people have decided to avoid eating sugar when possible.  For people drinking 2-4 cups of coffee per day, removing sugar from your coffee can make a huge difference to your long-term health.  While these sugar alternatives are healthier options, you may have to try a few before finding one that you enjoy.
 

 

 

Common Alternatives to Sugar in Coffee

 
Many sugar alternatives have a sweet flavour similar to sugar, but contain significantly less food energy.  Some popular sugar alternatives are natural substances while others are synthetic substances, made from engineered or refined molecules.  Synthetic substances became very popular in the 70s, however, in recent years there is a clear trend for natural substances like stevia.  Here are a few of the most popular alternatives to sugar that can work well in coffee.
 

sweetner

 

 

 

Artificial Sweeteners*

 
Most artificial sweeteners used today use saccharin, aspartame, or sucralose.  They are all suitable for use in coffee -- with varying levels of success!  The most popular artificial sweetener brands are:
 
 
 
 
Sweet’N Low® (Saccharin)
This artificial sweetener is primarily made from ground saccharin, dextrose and cream of tartar.  Saccharin is between 300-400 times sweeter than sugar, but does not carry any food energy.  The main disadvantage of saccharin is a metallic aftertaste, particularly when used in high concentrations.
 
Equal® and Nutrasweet® (Aspartame)
Both of these sweeteners are aspartame-based.  They also contain substances like dextrose with maltodextrin, and acesulfame potassium to give them a similar appearance and mouthfeel to sugar.  These sweeteners are very sweet and should be added in small doses initially.  Some people complain that they taste “too artificial” when placed in coffee, but many people enjoy using aspartame-based sweeteners in their coffee.
 
Splenda® (Sucralose)
Another super-sweet artificial sweetener that should be added in very low doses initially.  It has a more “neutral” flavour compared to other artificial sweeteners and does not have the metallic taste of saccharin.  Many people complain that it “tastes weird” in coffee, however some people find it to be the most acceptable of the artificial sweeteners.
 
Sweetleaf® and Truvia®
 
Stevia is a natural sweetener that is extracted from the leaves of the plant Stevia rebaudiana.  The active compounds in stevia can have up to 150 times the sweetness of sugar, with no calories.
 
Raw stevia can be used in a cup of coffee, however it can clump and cause the texture of the drink to change.  For this reason, most people opt for processed forms of stevia found in products like Sweetleaf® and Truvia®.
 
Some people detest the flavour of stevia-based sweeteners, while others find it the most natural-tasting sugar alternative.  Stevia isn’t as outrageously sweet as artificial sweeteners, which makes it a favourite of many people.
 
 
 

XylitolXylitol

 
Xylitol is a natural sweetener that is a form of sugar alcohol (alditol).  It is found in low concentrations in many fruits and vegetables.  Commercial products usually extract a molecule called xylan from hardwoods or corn, then alter that substance to form xylitol.  
 
Unlike artificial sweeteners and stevia, xylitol contains calories — 33% fewer calories per unit weight compared to sugar.  However, it doesn’t have the same negative impact on your teeth that sugar does and doesn’t raise blood sugar levels rapidly like sugar.  It has a flavour similar to natural sugar, but over consumption can lead to diarrhoea in humans.  This product is toxic to some animals, so be careful with storage! 
 
 
 

honeyHoney 

 
While honey contains a similar amount of calories to sugar, it has a number of advantages:
It does not cause the rapid spike in blood sugar that sugar does and does not increase your appetite like sugar can
It contains valuable nutrients and trace elements including vitamin A, vitamin C, various B vitamins, magnesium, phosphate, calcium, potassium, iron, sulfur, copper, iodine and zinc.
It is an anti-oxidant and anti-bacterial agent
It can combat certain ailments like stomach ulcers and indigestion
 
Honey will colour the flavour your coffee, so it’s not for everyone.  It can sometimes go better with flavoured coffees including almond and vanilla-flavoured coffees.
 
 
 

Maple

 

Maple Syrup

 
Similar to honey, maple syrup contains about the same amount of calories as sugar.  However, it is rich in anti-oxidants called phenolics, which are believed to have numerous health benefits.  The distinct maple flavour isn’t for everyone, but many people grow accustomed to its taste in coffee over time.
 
 
 
 

Monk-Fruit

 

Monk Fruit

 
This is a relatively new form of natural sweetener that is just coming onto the market in Western countries.  Monk fruit is a low-calorie vine ripening fruit found in Asia.  New products use components of monk fruit combined with dextrose to create a very sweet natural sweetener.  You’ll have to try this one for yourself, because opinions on it vary wildly.  Some people suggest it tastes like an artificial sweetener, while others say it is very close to sugar in terms of taste.
 
 

chocolate

 

Chocolate

 
Yes — we know most types of chocolate contain a lot of sugar!  However, if you aren’t too fussed about the health concerns surrounding sugar, chocolate can provide some interesting flavours for your cup of coffee.  Simply toss a piece of chocolate into the bottom of your coffee cup and give time to melt.  The buttery-cocoa sweetness can be delicious in a cup of coffee.  Try dark chocolate or chocolate squares filled with salted caramel, peppermint, almond paste or vanilla. 
 
 
 

cinnamon

 

 

 

Spices

 
Spices can add very interesting flavours and aromas to a cup of coffee.  Some spices also provide some great health benefits.  Start with:
 
 
 
 
Cinnamon
 A spice that is very sweet and bitter at the same time, cinnamon can help accentuate other flavours in your coffee.  Health benefits include improving cholesterol levels and providing both Iron and Vitamin K.
 
Nutmeg
Nutmeg is a nutty spice with a slightly sweet flavour.  It is a great source of manganese.
 
Cocoa Powder
Commonly used on top of cappuccinos, a little bit of cocoa powder can provide some sweetness and nuttiness for your coffee.  It is rich in zinc, potassium, iron, magnesium, phosphorous and other minerals.
 
Cardamom 
This spice is very strong and has a flavour that is spicy, herbal and citrusy. It is a great source of vitamin C, calcium, magnesium, zinc and potassium.
 
 
 
* Important Note: It has been theorised that aspartame-based sweeteners may increase the chances of developing cancer. While there has been a study that disapproves this theory, it does go on to recommend a daily intake limit of 40mg/day per person. With this in mind, natural sweeteners as opposed to aspartame-based sweeteners are considered safer.
 
 
Thanks for reading! I hope you got some food for thought!
 
Written by Arik Weiss, CEO and Founder of London based coffee wholesale company Doppio Coffee
 
 
 
 
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How To Make A Perfect Espresso - Part IV: The Hand

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We have already discussed a lot of factors concerning how to make a perfect espresso, and now we are in the home stretch.

The time has come to combine this knowledge, and try it out step by step:

1st
Choose the right size filter basket according to the number of cups you would like to brew (1 or 2 cup basket). Put the chosen filter into the filter holder and attach it to the group head.

2nd
Turn on your machine and wait for all components to heat up (the boiler, the group head, the portafilter and the filter basket).
The constant water temperature is very important during the coffee brewing.

3rd
You can put hot water into the cups to help preheat them. You should use thick-walled cups, because these can keep temperature better.

fine-ground-coffee

4th
Remove the portafilter from the group head. Make sure it is dry and clean. If necessary you should use a dry towel to wipe it clean. Put the right amount of fine ground coffee into the basket. A single espresso is made from 7-11 grams coffee, the double is made from 14-22 grams.
Try to distribute the coffee as evenly as you can in the basket.

5th
Tamp the preground coffee. The tamper has to be horizontal and you have to push it with about 15-20 kilograms of force. You did it well if the surface is totally flat. A little twist at the end of the tamping can help you to achieve the perfect result. If some coffee remained on the top edge of the filter basket, you should carefully remove it.

Mouse Tail Thin Coffee Flow

6th
Remove the water from the cups and dry it.
Replace the portafilter to the group head and put the cup(s) under the spout. The hot group head can burn the ground coffee so you should begin the coffee brewing quickly. If you did a good job, a cup of espresso (25-30ml) will be brewed under 25-30 second with mouse tail thin coffee flow and a rich crema will appear at the surface of your coffee. Should this value differ greatly, then a little practice and our previous articles can help you acchieve the right result.

7th
Enjoy your espresso while it’s fresh.

8th
You have to clean your coffee maker after every brewing. The systematic cleaning and maintenance are very important factors, so we will dedicate a separate article for this process. If you are interested, you will be able to read it here soon.

And again, enjoy your coffee...

 

 

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How To Make A Perfect Espresso - Part III. The Coffee Machine

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Nowadays making a perfect espresso is a real art. Several special events are organized where the best baristas can compare their knowledge. We try to give you a piece of this knowledge in this article series in order to help you to make the best coffee possible at your home. Our aim is to guide you through the traditional Italian 5M rules. We have already completed 2 articles in this topic , as follows:

the coffee blend
the coffee grinder

In this article we will meet the appropriate coffee machine, which is essential for brewing a really tasty Italian coffee.

The coffee machine (macchina from the 5M) has two main features:
-It has to provide the appropriate and constant water temperature, below boiling-point, at 92-96 degrees and the pressure of 9 bars.
It does not seem too difficult, although several coffee machines on the market are not capable of satisfying these criteria; therefore they are unsuitable to make a real espresso.

Gaggia Classic Manual Coffee MachineThe boiler of the machine has to be big enough to provide continuous temperature during the coffee brewing.
The machine should not boil the water as it would burn the grounds and extract too much tannic acid.
Some coffee machine boilers are under-calibrated, so they keep pressing colder and colder water through the coffee during the brewing procedure. The primary sign of the inconstant water temperature is if the crema is not uniformly brown, instead it contains light brown stripes.

The coffee machine must contain a big mass, good heat-retaining, copper or aluminum boiler which will provide the consistent temperature around 92 Celsius. The boiler should have one or two high performance heating element(s) to avoid long waiting time while the boiler is heating up.
The other factor, mentioned earlier, is the pressure. Entry-level machines boil the water to increase the pressure, so the boiling water goes through the ground coffee, resulting in burnt and bitter beverages with high tannic acid level.
Good coffee machines generate pressure of 9 bars by using water pump(s) and valve(s). This technology is based on an invention from 1946, when Giovanni Achille Gaggia built a spring-loaded valve into an old-fashioned machine. This valve made it possible to push water, below boiling temperature, through the coffee. As a result the coffee has become softener and lighter, and the hallmark of the perfect espresso appeared, namely the crema.

To be continued...

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How To Make A Perfect Espresso - Part II: The Coffee Grinder

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This concept is based on the traditional Italian 5M, and we have already examined the first main element, which was the proper coffee blend (Miscelanza).
In this article we will look at the coffee grinder (machinadosatore). The right grinder also contributes to the perfect homemade espresso coffee.

To produce a decent espresso, water needs to be pressed through the coffee at a high pressure, so you need a thick puck of fine ground coffee, so that the water won’t just run through the puck. According to the Italian traditional rule, the coffee brewing time should be between 20 - 30 seconds to achieve the right result. That is why the right fineness and density are essential.

Buying preground coffee is not the best solution. First of all it is quite difficult to find a proper fine ground coffee in a shop, secondly the harmful chemical effects start to appear immediately after grinding which quickly starts to diminish the aroma and flavour. The coffee manufacturers keep these effects in mind, and for this reason they immediately hermetically seale the ground coffee after grinding. If you open a bag of whole coffee beans, you should not keep it longer than 1 month, and pre-ground coffee is good for only 1 week.

whole and preground coffee

So the best method is when you buy whole espresso beans and you grind it with an appropriate macinadosatore (grinder). You should only grind a small amount of fine coffee, that you use immediately. At this point we should mention that the spice and nut grinders are inadequate to grinding coffee beans, because these machines don’t grind, but crush the beans unevenly. We are not able to prepare a good coffee from these crushed beans. A good coffee grinder works like a mill, and it has fineness adjustability. The stepless adjustability is useful for the perfect settings.

Tamping is an essential step in the perparation of espresso, because it distributes the coffee in the filter basket and compresses the ground coffee. We have to push the tamper with 15-20 kilograms of force. Tampers are available in different sizes and shapes, depending on the handle and the filter basket. You should pay great attention to use the proper size and shape, which fits your filter basket perfectly.

Mouse tail thin coffee flow

New machines mostly come with cheap plastic tampers often not even in the right size, but proper metal ones are widely available. An elegant tamper can also be an eye-catching part of your kitchen, beside your coffee machine and your coffee grinder. The coffee must be ground to the appropriate grain size, and tamped in order to achieve the perfect density. If the water is running through the coffee, then the end product will be week. It means your ground coffee is too coarse and you have to readjust your grinder to grind it finer. If the ground coffee you use is too fine, your coffee machine will not be able to press water through the puck. In this case you have to readjust your grinder to grind coarser. The aim is the mouse tail thin coffee flow into the cup. That way the time of coffee brewing will take long enought, so that a type of gas production (mainly carbon dioxide) can start. Crema is a product of this process. The crema is the most basic recognizance of the perfect espresso. The crema can be characterised by a reddish-brown foam, which does not contain bubbles and it adheres to the wall of the cup. We need to have a well set grinder, a suitable tamper and a lot of practice to create the perfect espresso with rich crema. Experimentation can help to achieve the good results.

Coffee crema

The setting of the grinder is not a one-time process. A new coffee brand, a longer keept coffee and the humidity can make infuence on the quality of the ground coffee. Once you experience that the coffee flow is not optimal, you have to change the settings of the grinder. The hardest part of brewing great espresso is to learn about the grinding procedure. It takes a lot of experimentation to gain the necessary experience. You can not expect to become an excellent home barista overnight, but practice will make you better day-by-day!

We will carry on with the coffee machine…

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How To Make A Perfect Espresso - Part I: The Coffee Blend

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We would like to introduce you how to prepare the perfect, homemade coffee. Our first goal with these article series is to help those of you, who do not have any barista experience, to become a perfect espresso specialist at home. The second purpose of our articles is to give you a deep insight into the main factors that influence the whole complexity of coffee. According to the Italian traditional rule, the 5M factors must be present in order to make the perfect coffee. 5M consists of the followings:

 

- Macchina – coffee machine

- Macinadosatore - grinder

- Mano – hand (skill of the person)

- Manutenzione - maintenance

- Miscelanza – (appropriate) blend

 

At first we will examine the „Miscelanza, namely, the appropriate coffee blend.

coffea arabicaThe coffee plant (genus: Coffea) has several species, but only two main species are commercially cultivated, these are the arabica (coffea arabica) and the robusta (coffea canephora). The coffea arabica the most highly regarded species, a nobler and better coffee commodity, but the growing of arabica coffee is more difficult than robusta, because it is more suspectable to diseases, warm and pests. In spite of this fact, about three-quarters of coffee cultivated worldwide is arabica. The coffee robusta is a more resistant species. It can be cultivated atlower altitudes and warmer climates. It is more acidic, contains more caffeine and is more bitter than the arabica. Although the robusta is undemanding, the great quality robusta beans are the source of traditional Italian espresso. These beans provide full-bodied taste and better crema ( foam on the top of the coffee).

Brazil is the world's largest coffee-producing nation. Vietnam, Columbia and Indonesia are the next in the row. Every piece of coffee berry is picked by hand. This process involves the selection of the red, ripe crops. After the picking of berries, the processing starts immediately, which can be different based on the technology and the tradition. In every case, the goal is to separate the coffee beans and the fruit pulp from each other. The next step is when the beans are treated, cleaned and sorted in order to gain only the best coffee beans, because these beans will be spread all over the world. The last step of the process is roasting, which is also different by the type of the coffee, the country and the tradition. The robusta and arabica coffee beans are roasted differently. The robusta is usually dark roasted, and arabica lighter roasted.

unroasted coffee beans The coffee blends are increasingly widespread besides the old fashioned, 100% arabica coffees. The 80% arabica and 20% robusta blend is harmonious, because both species characteristics prevail. Espresso lovers who like the full-bodied, strong coffee taste usually choose to drink blends with higher robusta percentage. The world's most exclusive and most expensive coffee is the Kopi Luwak, which is also robusta, although it’s producing process is very unique. In order to find the perfect coffee taste, you should try out differently roasted and differently mixed coffee blends to decide which is the perfect for you. The soft coffee lovers should try out the 80-20 rate mixture with smoothly roasted, lighter beans. If you like the more bitter, full-flavored coffee with hard crema, we recommend to taste coffee blends with higher robusta rate.

Remember that choosing the right coffee blend is just the first step on the road to perfect coffee experience. There are a lot of other factors (that we are going to examine later), that have significant influence on the taste, the aroma, the consistency, the colour and the caffeine content of your perfect coffee.

To be continued…


How To Make A Perfect Espresso - Part II: The Coffee Grinder


Resource: mrbean2cup.co.uk

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We Wish You a Merry Christmas with our favourite winter coffee drink recipes



christmas-coffee
 

Gingerbread Latte


Ingredients

Instructions
  • 4 espresso
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons molasses
  • 1½ cups milk (for foaming)
  1. In a glass measuring cup, combine the coffee, spices, sugar and molasses. Use a whisk to dissolve the spices in the coffee very well. Divide between two mugs.
  2. Steam or froth the milk in a milk frother (or just warm it on the stove).
  3. Divide the milk between the two mugs, and serve immediately.

Pepermint Hot Chocolate Coffee


Ingredients

Instructions
  • 2 cups coffee
  • 2 cups milk
  • 4oz semi sweet chocolate
  • 2 egg yolks
  • ½ tsp Peppermint Extract
  • Whipped Cream
  • Small candy cane for garnish
  1. Heat ½ cup of the milk and chocolate on low in a sauce pan and whisk to combine as it melts.
  2. In separate pan on low heat, whisk the egg yolk until smooth and heated, being careful not to curdle. (excessive heat will curdle the yolk)
  3. Slowly add chocolate mixture by the spoonful into egg yolks, while whisking continually. Add the remaining milk and peppermint extract and heat to temperature.
  4. Add hot coffee and serve with whipped cream on top and peppermint candy cane for garnish.

Spiced Irish Coffee


Ingredients

Instructions
  • For the pumpkin spice whipped cream:
  • ½ cup heavy cream
  • 1½ teaspoons sugar
  • 1 teaspoon pumpkin spice
  • For the Irish coffee:
  • 1½ cups freshly brewed hot coffee
  • 1 tablespoon sugar
  • 4 tablespoons whiskey
  1. For the pumpkin spice whipped cream:
  2. Whip all ingredients to stiff peaks.
  1. For the Irish coffee:
  2. Divide all ingredients between two glasses.
  3. Pipe the whipped cream onto each drink.
  4. Sprinkle with pumpkin spice.

 

Resources:

www.yummly.com
www.foxvalleyfoodie.com
www.thespicetrain.com

 

 

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Top 5 Favourite Coffee Songs of MrBean2Cup

 

 

We consider the following 5 best coffee songs of all time

 

Can you imagine the amount of coffee what the greatest artists consumed at the birth of new songs? Some of them have written songs about coffee because they were so grateful for its refreshing effect.

 

Have a cup of coffee, sit back and enjoy this list of our favourite coffee songs:

 

Ed Bassmaster – Coffee Coffee

 

 

Squeeze - Black Coffee in Bed

 

 

Bob Marley - One Cup of Coffee

 

 

Frank Sinatra – The Coffee Song

 

 

Alice Cooper with Orianthi - Caffeine live 2012

 

 

 

 

 

 

 

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5 Rules For Drinking Coffee In An Healthier Way

 

We can benefit from healthier lifestyle if we find our optimal coffee intake and the ideal times to drink it. Coffee lover`s needs may vary but there are some very important rules that everyone should keep in mind before have a cup of coffee.

healthy coffee

 

 

  1. Caffeine - with its stimulant effects - taken six hours before bedtime is likely to provide a disturbing effect on your sleep. To avoid sleep disruption, try to restrict your caffeine consumption primary to the morning hours. The most effective time to have a cup of coffee is between  9:30 – 11:30 am. If you have a midday cup of coffee, make sure to drink it between 1:30 – 5:00 pm.

  2. Drinking Coffee on an empty stomach stimulates the secretion of hydrochloric acid in the digestive tract. People prone to develop gastritis have a much faster reaction time resulting in more harm.This habit can increase the risk of developing gastric ulcers.Do not drink coffee on an empty stomach.

  3. Caffeine has a diuretic effect so try to drink a glass of water with every cup of coffee you have. Coffee lovers with kidney disease should consult their doctor about the daily caffeine intake.

  4. On hot days, avoid or drink fewer coffee to prevent heat stroke.

  5. Do not drink coffee if you have gluten intolerance or coeliac disease.  Lab research has revealed that 10% of coffee made up of protein that cross reacts with gluten antibodies. This means that there is a strong possibility that the protein in the coffee is causing the almost same gluten related health problems you are trying to avoid.
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