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Welcome back to part 2 of our "Coffee Conversations" series. Today's topic is about exploring the upsides and downsides of coffee. If you would like to check out our previous article, click here Coffee Conversations Part 1.

The Upside

Coffee consumption, on the contrary, has some significant upsides. Extensive studies conducted by the "WHO" World Health Organisation and other Harvard researchers have concluded several health benefits.

Type Two Diabetes

Terminology: -

a) Type One Diabetes: - An autoimmune disease that prevents the pancreas from producing insulin believed to be triggered by genetics and the surrounding environment.

b) Type Two Diabetes: - It occurs when the body becomes resistant to insulin. Generally, due to lifestyle choices and family history.

The effects of caffeine in coffee are analysed extensively. Results have indicated that high amounts of caffeine increase the blood sugar level in the short term. Significantly high blood sugar levels are usually indicators of diabetes as the body cannot efficiently utilise or produce insulin. However, long term indicators, on the contrary, indicate that habitual drinkers have a lower risk of developing type two diabetes compared to non-drinkers.

Terminology: -

a) Polyphenols: - Reducing agents, referred to as antioxidants, protects the body's tissues against oxidative stress and associated pathologies such as cancers, inflation, and others.

Minerals and Polyphenols such as magnesium in coffee improve insulin and glucose metabolism in the body. Studies have indicated that coffee intakes of up to 10 cups a day resulted in a 30% lowered risk of type 2 diabetes. In addition, decaffeinated coffee also significantly impacted reducing type 2 diabetes by up to 20%.


Natural polyphenols in both caffeinated and decaffeinated coffee have neurological benefits. These agents act as natural antidepressant capable of reducing oxidative stress and inflammation of cells. According to the American Association of Retired persons, consuming fewer than six cups a day lowers the risk of depression and suicide. Other neurological benefits include improved alertness and attention, reduction in anxiety, and mood-boosting properties.

Heart Health

To begin understanding the effects of coffee on the heart, we look at the caffeine consumption of individuals. Caffeine introduction into the body has both positive and negative effects. We had identified several positive effects above when we looked at neurological benefits.

Here are some of the adverse impacts of caffeine: -
a) Irritability
b) Anxiety
c) Sleep Disruption
d) Heart Palpitations
e) Jitters

The different types of coffee brewing play a significant role in affecting heart health. Let's take a look at the various coffee brewing methods: -

a) Unfiltered Coffee (French Press & Turkish coffee lovers)


Unfiltered coffee contains diterpenes (Fat-soluble compounds) that may raise adverse cholesterol (LDL) and triglycerides (A type of fat).

b) Espresso Coffee

It contains moderate amounts of diterpenes that are negligible.

c) Filter Coffee (Drip coffee or instant coffee)

These types of coffee brewed contain close to no diterpenes as the brew method filters and process it out. 

The Nurses Health Study in America has indicated that the effects on women drinking more than 4 cups of coffee per day had a 20% lowered risk of stroke than non-drinkers. Decaffeinated coffee drinkers of more than two cups say an 11% decrease in stroke risk. 

Neurodegenerative Diseases

Parkinson's Disease

A brain disorder that causes shaking, stiffness, and difficulty with walking, balance, and coordination. Parkinson's occur when nerve cells, or neurons, in an area of the brain that controls movement becomes impaired. Impairment is a result of low dopamine levels.

Epidemiologic studies have indicated that higher caffeine consumption is associated with a lower risk of developing Parkinson's. Caffeine in coffee protects cells in the brain that produce dopamine. Higher intakes of caffeinated coffee lower the risk of Parkinson's by 25%.


A study comprising more than 200,000 participants to determine mortality rate and coffee consumption has indicated a lower risk of death.
Compared to non-drinkers, individuals consuming an average of three to five cups of coffee daily were 15% less likely to die from any of the diseases listed above. The authors of the study infer that the bioactive compounds in coffee may be responsible for interfering with the development of the disease by reducing inflammation and insulin resistance.

Our Sources

Type One & Two Diabetes

WHO & Harvard Coffee Study

Parkinson's Disease

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What is this series about?

This series is about creating a community to share the love for coffee. Viewers can learn more about brewing techniques, coffee beans, flavours & aromas, and many more. We have arranged several activities on coffee that viewers can participate in. Subscribe to our newsletter and participate in our events.

My daily coffee routine

I am gonna begin this article by sharing my daily coffee routine. Side note: I am no expert in coffee or brewing, simply a homebrewer sharing his experience. If you are interested in finding out what I use, I have included several links below to find the equipment or beans.


The standard morning usually calls for solid filter coffee. My brewing choice is the "V60" or "Kalita". I am generally looking for coffee beans that jump-start my brain in the morning. Coffee that has two or three flavours that I can pick gives me something to think about usually does the trick.

V60 Coffee Brewer

V60 Brewer

Kalita Wave Coffee Brewer

Kalita Wave Brewer

I have recently been fond of the coffee beans from a roastery in Denmark called "Coffee Collective". The "Takesi Catuai" located in the Yannachi region of Bolivia is something to shout about, with its honey-like and floral notes. Another type of bean that I got was the "Enciso". This Columbian bean just smells heavenly in the morning with its floral and fruity notes. I would definitely recommend it to anyone that enjoys medium intensity coffee with floral notes.

My recipe for the Takesi Catuai & Enciso

a) 30 seconds Blooming (Removing the gases from the coffee)

b) 30 Seconds (Sweetness Control) Fast Pours with minimal agitation of the coffee bed

c) 2X 45 Seconds (Strength Control) Slow pours with lots of agitation of the coffee bed

The outcome of my recipe has yielded higher acidity, aroma and strength. The recipe that I use is generally designed for my V60 brew method.

The "Hot" morning, the ones that make you feel that you need something icy. I generally have a batch of ice drip coffee that I make ahead of time before the start of the week. The beans I used for the ice drip batch is usually Ethiopian Guji or Kenyan AA. I find the two bean types to be just something like lickerish with a combination of fruity notes. My brewing choice is the Bruer Cold Drip that is easy to use and yields a good amount of coffee. 

My recipe for the Bruer Cold Drip

a) 60 Grams of Coffee

b) Coffee to ice & water ratio: 1 gram of coffee to 4.17 ml of water

c) Drip rate: 1 drop per second

The whole process of completing the drip takes roughly 2 to 4 hours, perfect for preparing at night for the morning. The outcome gives you a dark and deep concentration to mix with water or milk to have it hot or iced. We will be releasing small batches of ice drip coffee for sale very soon. If you are interested in having ice drip coffee, send us a direct message on Instagram or Whatsapp.

Bruer Cold Drip Coffee

Bruer Cold Drip System


My afternoons generally involve an iced latte that I brew myself using a Breville espresso machine. My choice of beans for espresso is generally in the region of nutty and chocolaty. I have been really fond of the beans roasted by the "Roast Things". They have done a great job with the roasting for the "Mexico Ernesto Perez", "Thailand Doi Pangkhon", and the Mojo blend. It is the perfect alternative to cut back on sugary chocolate bars.

My recipe for Lattes or Cappuccinos

My technique on zeroing in on how I like my coffee is pretty much based on the taste. A good indication for me on whether I have extracted my coffee well is the flow rate and time. A slow flow rate towards the production of crema is generally a good indicator of a good brew. In terms of taste, I like to find some balance between bitterness and acidity. However, the balance depends on the type of coffee beans that I am using. 

Share your recipes with us

Send us a DM on Instagram; if you are interested in some "Takesi Catuai", we would be happy to share the love (Please note there is limited quantities available and it is on a first come first serve basis). If you would like to share your experiences, latte art or recipes with our community, tag us on Instagram or Facebook.

Checkout the links below for the things I use

Hand Grinder: - Commandante

Coffee Beans: - Coffee Collective & Roast Things

Cold Drip System: - Bruer

Brewer Tools: - V60 & Kalita

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