Chemists have discovered that most of the bitterness found in coffee is due to antioxidants formed in the roasting process (only about fifteen percent is due to caffeine), though the brewing process also affects the amount of bitterness in the final cup. You can read more at livescience.com.
Add comment August 23rd, 2007
Ethiopia is working to commercialize a variety of coffee plant found in the wild that produces beans with naturally low levels of caffeine. They’re currently at the ’seedling’ stage so it’ll be a few years before this makes it to the shelves, but it’ll provide an interesting alternative to traditional decaf coffee. No word at this point exactly how the caffeine level in these beans compares to that of regular or decaf coffee. (via Stuff)
Add comment August 16th, 2007
Coffee seems to do more good than harm, when drank in moderation of course. One study found that coffee consumption can result in a 41 percent reduction in the risk for cancer. Another study found that coffee, or rather caffeine, can great reduce your risk of skin cancer. Read more at the links above. (via Digg)
Add comment August 2nd, 2007
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