Good news, as always: People who consume multiple cups of caffeinated or decaffeinated coffee are 15% less likely to suffer premature death, according to a study done by Harvard University’s School of Public Health.
Harvard scientists polled more than 200,000 people for up to 28 years and also found that non-smokers who drank three to five cups of coffee were 37% less likely to die from a neurodegenerative disease like Parkinson’s, and 36% less likely to die from suicide, compared to non-java drinkers.
Many workers at a Texas coffee roasting plant are thought to have lung disease tied to two dangerous chemicals: diacetyl and 2,3-pentanedione — which are formed when coffee is roasted and are released in higher concentrations when it is ground.
"Ingesting or inhaling too much of the metabolites can lead to mycotoxicosis, where the toxins enter the blood stream and lymphatic system and can cause a wide range of gastrointestinal, dermatological, and neurologic symptoms—including, in the most severe cases, death."
Restaurant Quality Coffee
If you have been looking for a coffee machine that brews restaurant quality coffee, look no further.
DeLonghi Dedica produces traditional espresso and cappuccino drinks right in your own kitchen.
You can use ground coffee, either store-bought or prepared at home -- or you can use easy-serve espresso pods. Personally, we recommend that you get a good burr grinder and so you can grind your own coffee beans. You'll love the difference, as well as the amount of money you save.
The espresso pump’s thermoblock technology heats up water to the ideal brewing temperature in just 40 second.
You can customize your favorite temperature, as well as the amount of coffee expressed.
The machine's milk frother produces barista-quality foam.
Best tip: How to quickly steam and foam milk in a Mason jar. Fill a mason jar no more than halfway, put on the lid, and shake the jar vigorously for 30 seconds. Then remove the lid and microwave the milk for 30 seconds at high power to both warm and stabilize the foam.
Bill Ristenpart’s three year-old course, The Design of Coffee, has become the most popular chemical engineering class in the country, enrolling a quarter of Davis’ freshmen. After spending the semester deconstructing coffeemakers and determining pH levels by taste, the 500-odd students compete to engineer the tastiest brew using the least amount of energy. Which isn’t easy, Ristenpart says, because “we know very little about coffee.”