Culinarily, coffee has become a widely used ingredient for its potency, rich color, and versatility
Culinarily, coffee has become a widely used ingredient for its potency, rich color, and versatility. Its natural enzymes allow it to tenderize meat, while its acidity brings out the flavor. Adding coffee to chocolate can cut through the heavy richness while bringing out undertones in the cocoa. Then again, just drinking it from a hot mug or with a straw over ice, along with the perfect ratio of milk and sugar, is the stuff dreams are made of.
Contrary to what you might expect, dark roast coffee has much less caffeine than light roast. The dark color and deeper flavor comes from roasting longer, which burns out caffeine.
Coffee is actually a fruit! The coffee bean that we know and love is actually the pit of the coffee berry!
A Harvard study has linked daily coffee drinking to a longer life span and a lower risk of Parkinson’s, Type II Diabetes, and cardiovascular disease.
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