GrilledGoat
New Places
Too bad there is no truly decaffeinated coffee! For I used to enjoy coffee's antioxidant properties and those of tea - but caffeine does nothing for me. 
No Caffeine Thread & Poll
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GrilledGoat
New Places
I drank un-sweetened tea and suffered the same jitteryness!
Caffeine is a stimulant that raises heartbeat and blood pressure, I would say that shaking is a recognized side effect of caffeine intake.
Caffeine is a stimulant that raises heartbeat and blood pressure, I would say that shaking is a recognized side effect of caffeine intake.
lwien
Well-Known Member
again I have to wonder is it the caffeine or all that sugar in their starbucks making them riverdance...
Some times cannabis makes me riverdance... but I enjoy that lmao...
sorry just keeping it light hearted and fun today.
From a health standpoint, I think sugar is much more harmful to you than coffee.
Radio
stay true to yourselves
Depends on the consumption, but yes I also agree with that. I avoid all forms of refined sugar and just eat a lot of fruit!
aesthyrian
Blaaaaah
Woah, Mr. PPV RVD 420 is now a doctor?!?!
I'm sure that'll go over most people's heads haha
oliveoil
Member
I too do not consume caffeine, it's been about 7 months since I stopped minus once in May when I thought I'd try to use its stimulant properties to help get some school work done-it didn't. I was extra jittery and got very hot. It was not a very enjoyable experience.
Tension headaches are a problem of mine, but they are few and far between. So partially as an experiment to see if my headaches would cease (they did not, I have had two since stopping), partially because I didn't gain anything from consuming it and partially because my boyfriend encouraged me to, I stopped. Although my headaches have been shown to not be tied to caffeine I will continue to not consume it, except in the occasional chocolate treat
Tension headaches are a problem of mine, but they are few and far between. So partially as an experiment to see if my headaches would cease (they did not, I have had two since stopping), partially because I didn't gain anything from consuming it and partially because my boyfriend encouraged me to, I stopped. Although my headaches have been shown to not be tied to caffeine I will continue to not consume it, except in the occasional chocolate treat
then perhaps those who do not like the effects shouldnt consume it...
some people are more sensitive to its effects than others...
I would say the same about sugar...
AND cannabis...
to each their own...
everything in moderation...
except life... there is no way to moderate that...
peace.
some people are more sensitive to its effects than others...
I would say the same about sugar...
AND cannabis...
to each their own...
everything in moderation...
except life... there is no way to moderate that...
peace.
grokit
well-worn member
Weird, If I drink any tea with tannins (black/green) on an empty stomach I have the same reaction.
Coffee's no problem though, I roast my own organic beans and drink it black.
Edit: after catching up on this fine thread:
There was a study about the supposed link between coffee consumption and cardio issues, and they found what amounted to basically 50/50% genetic variant, where half of humanity (coffee achievers lol) had the coffee gene and half did not. Roughly one half of humanity can drink as much as they want and the other half will have cardio issues unless they keep it to 1 - 2 cups per day.
http://www.medpagetoday.com/Cardiology/AcuteCoronarySyndrome/2808
Edit2: It looks like it's two different gene varients now:
http://www.sciencedaily.com/releases/2011/04/110406091731.htm
Personally I stay in the 1-2 cup range on average, and when I feel it's time to "reset" my caffeine tolerance (more my stomach acidity), I switch to yerba mate tea (limited caffeine and health benefits kinda like green tea but without the tannins) for a week or two.
Caffeine/coffee is interesting, here are a few facts that many people are unaware of:
- No matter how "strung out" you are on it, you can totally reset your caffeine tolerance in one week of cold turkey (no coke, chocolate, teas with it etc.); keep some aspirin handy for the inevitable headaches 2-4 days in if you're a daily drinker.
- This is good, because building up one's tolerance is exponential: it takes 2 cups of coffee on day two to give you the same effect as 1 cup on day one, 4 cups the 3rd day, then 8, then 16 by day 5 just to get that occasional "1 cup" effect. So even the most hardcore coffee/energy drink junkies are just "chasing an unobtainable high" within the week.
- With coffee beans you roast in the flavor while roasting out the caffeine, so a light roast has the most caffeine and the least flavor, and a dark roast has the least caffeine/best flavor.
- Coffee has one of the highest "toxic loads" of all produce so go for organic, especially if using coffee medicinally (antioxidant/enemas/kidney stones etc.).
- Coffee beans are the #2 commodity in the world right behind petroleum, and fair-trade certified is a big empowering deal for the people that grow it.
- Not only organic but shade grown coffee bean status is important to the environment
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AlexisSmith67
Member
As someone who has worked at a coffee shop, the height of my caffeine addiction was 8 cups of coffee a day. I could have a quad shot Americano around 9pm and still be asleep by 1 am. Now that I don't work at this certain company anymore (They definitely pump you with free coffees and lattes so you work harder and longer and more efficiently) I really can't stand the taste of coffee or even the smell for that matter. I went through horrible withdrawal - almost comparable to someone trying to quite cigarettes. Now I have one cup of coffee every few days. But I do like a nice cup of tea still but never both in the same day. I'm also someone who doesn't really drink soda so I don't get caffeine from there either.
lwien
Well-Known Member
It may have the least caffeine but the best flavor? That's debateable. To me, a dark roast masks some of the best flavor that coffee has to offer, much like combustion masks some of the best flavor that weed has to offer.
grokit
well-worn member
I don't think most people would agree with this, dark roasts are where the flavor is at, but many americans do mistake acidity for flavor. Acidity can provide some balance, bit it's the caramelizing of these acids (& lipids) that give a coffee bean its flavor profile.
Think french, turkish, italian and latin roasts these guys knew what was up
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Vicki
Herbal Alchemist
I agree. I've been drinking this, and it has very good flavor!
http://www.amazon.com/San-Francisco...r=8-2&keywords=san+francisco+bay+french+roast
grokit
well-worn member
Those guys have a nice consistent product
When I buy roasted beans from costco I prefer their organic rainforest blend, amazon has the k-cup size of this as well (remember that toxic load!).http://www.amazon.com/San-Francisco...76200&sr=1-1&keywords=rainforest+blend+coffee
lwien
Well-Known Member
I don't think most people would agree with this, dark roasts are where the flavor is at, but many americans do mistake acidity for flavor. Acidity can provide some balance, bit it's the caramelizing of these acids (& lipids) that give a coffee bean its flavor profile.
Think french, turkish, italian and latin roasts these guys knew what was up
"Dark roasted beans contain less acid, have slightly less caffeine than lighter roasted beans and have a shorter shelf life, due to the amount of oils on the surface. In darker roasts, it is the roast's smoky, pungent, burnt taste that dominates overtaking the bean's natural flavor. Many times the dark roast's burnt taste will mask beans that are low in flavor and quality. Contrary to popular belief, a dark roast does not equal a richer, stronger cup. Roasting plays no part in determining the strength of a cup of coffee. It is the amount of water and coffee to be used when brewing that determines the strength.
Lightly roasted coffee beans have a sharper, more acidic taste than darker roasts. The coffee suffers less heat exposure, which maintains the bean's qualities. Because flavor is revealed, light roasts are used with higher quality beans."
----http://www.thebeanstock.com/roasting101.html
"And generally speaking, it’s true to say that the longer the roasting time and the darker the final bean, the greater the likelihood of losing some of the more subtle flavors of the original bean."
----http://www.coffeedetective.com/dark-roast.html
"Typically, the best coffees are roasted medium so the full natural flavour of the coffee is developed and it's characteristics remain apparent. The darker the roast, the more charred flavors will begin to mask the natural flavours of the coffee. The difference from a light/medium roasted coffee and dark/French roast, is often likened to the difference between a medium-rare and well done steak.
----mountainbean.com/coffee
"When you approach the darker side of the roast, beans start to lose their origin distinction. A dark roast coffee will have flavor notes that rely more on the roasting itself than the unique character of the bean. It will also lose brightness, and gain bitterness, along with a fuller body.
However, you don't always have to look to a dark roast for great body and fullness. For example, a talented roaster who knows the craft well can get a great, full-bodied coffee from a good Sumatra coffee without having to roast too dark. Another note about dark roast coffee: it’s a myth that a dark-roasted coffee has a lot of caffeine. The truth is, along with a decrease in brightness, caffeine levels drop as roasts get darker."
----http://www.zagat.com/b/philadelphia/the-difference-between-light-and-dark-roast-coffee
Tons more where that came from, but I'm only posting these up to help validate what I've noticed myself. But that's not to say that many people prefer a darker roast, but to me, it does mask some of the distinct flavors that different beans have to offer but many really like that smoky flavor that a dark roast provides.
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grokit
well-worn member
I see where you're coming from, so much of this is individually subjective and varies by bean type.
I like to drink my coffee black, this may be why I prefer a darker roast; because of the additional caramelization it's a bit sweeter tasting.
This kinda sums it up for me:
"Just because some popular dark roast coffees taste burnt, doesn’t mean that all dark roast coffees have to taste burnt. A good dark roast coffee has body, sweetness and some subtle flavors."
http://www.huladaddy.com/articles/myths-about-dark-roast-coffee.htm
Definitely refrigerate dark-roasted beans, the oils are brought to the surface so they spoil easier. But don't freeze them because these oils can crack the hull and then they go rancid even quicker. I suppose I prefer a medium-dark roast, not as dark as the mediterraneans, more "full city" like the viennese prefer it.
I like to drink my coffee black, this may be why I prefer a darker roast; because of the additional caramelization it's a bit sweeter tasting.
This kinda sums it up for me:
- As coffee roasts get darker, they lose the origin flavors of the beans and take on more flavor from the roasting process.
- The body of the coffee gets heavier, until the second crack, where the body again thins.
- Lighter roasts have more acidity than darker roasts.
- Light roasted beans are dry, while darker roasts develop oil on the bean surface.
- The caffeine level decreases as the roast gets darker.
"Just because some popular dark roast coffees taste burnt, doesn’t mean that all dark roast coffees have to taste burnt. A good dark roast coffee has body, sweetness and some subtle flavors."
http://www.huladaddy.com/articles/myths-about-dark-roast-coffee.htm
- There are some coffees that are best highlighted by a particular roast level, e.g.: Ethiopian coffees should be roasted lightly, and Sumatran coffees should be roasted heavily
- When in doubt, don’t go too light (bland/planty), or too dark (sugary/intense)–go with medium blend for the best activation of flavor without removing it altogether
Definitely refrigerate dark-roasted beans, the oils are brought to the surface so they spoil easier. But don't freeze them because these oils can crack the hull and then they go rancid even quicker. I suppose I prefer a medium-dark roast, not as dark as the mediterraneans, more "full city" like the viennese prefer it.
lwien
Well-Known Member
I drink my coffee now black as well. I used to use frothed milk, but no more.
I also used to really like dark roasts and typically only drank French Roasts, but then someone introduced me to a really good medium light roast (African beans are my favorite) and the complexity of all the different flavors really came through (citrus notes, nuts, chocolate) that was previously masked by the smokey taste of dark roasted beans.
Everyone once in awhile though, I get a dark roast urge but being that it's not a regular thing for me (maybe once a month), I'll head on out to Starbucks to get my quick dark roast fix (not the best by any stretch but it'll do in a pinch).
I also used to really like dark roasts and typically only drank French Roasts, but then someone introduced me to a really good medium light roast (African beans are my favorite) and the complexity of all the different flavors really came through (citrus notes, nuts, chocolate) that was previously masked by the smokey taste of dark roasted beans.
Everyone once in awhile though, I get a dark roast urge but being that it's not a regular thing for me (maybe once a month), I'll head on out to Starbucks to get my quick dark roast fix (not the best by any stretch but it'll do in a pinch).
grokit
well-worn member
I know what you mean about the good african beans. I was in downtown nairobi once and picked up some lighter-roasted kenyan aaa beans from a famous roastery there that I've had a sweet spot for ever since. Now I usually go for sumatran and south american beans and seem to prefer them on the darker side.
EveryDayAmnesiac
Well-Known Member
If you're going to drink coffee, you really need to make it right:
Quetzalcoatl
DEADY GUERRERO/DIRT COBAIN/GEORGE KUSH
Starbucks isn't about coffee, it's about specialty drinks. I don't bother with their regular coffee, would rather pourover my own. There's a real good local place I go to that has coffee good enough for me to drink black which I don't usually do.
GrilledGoat
New Places
Wtf?? Please, No more derailing! It's alright that you all like coffee, but this is a thread for people who abstain from caffeine to check in and talk.
