What culture is used as a coffee substitute. Herbal coffee as an alternative to regular coffee
We, the members of the How to Green editorial staff, continue the experiment of the month without coffee and today we want to tell you about one of the alternatives to this drink. A lot has been said and written about the benefits / harms of coffee in recent years. Those who side with him claim that« drink of the gods» not only improves metabolism, but also in the morning saves those who like to sleep longer, who find it difficult to wake up without coffee. Those whoagainst,provide data from studies that have found a link between caffeine and an increased risk of disease of cardio-vascular system and increased feelings of anxiety. The truth is that coffee affects each of us differently, and, most likely, the answer to the question« Should I drink coffee?» you need to look not only with a nutritionist, but also listening to yourself, focusing on internal sensations.
In any case, even if you cannot imagine your life without your favorite morning drink, giving your body a “coffee break” by replacing it with a plant-based alternative is a very useful practice. And who knows, perhaps by gradually introducing a vegetable drink into your diet and reducing the content of the usual one, you will feel so good that you will no longer need a “shot of vivacity” in the form of coffee in the morning.
What is plant coffee
vegetable coffee is a mixture of herbs, dried fruits and grains, usually roasted and ground in such a way that they can be brewed like regular coffee. To enhance the taste, almonds, dates, coconut, figs, mulberries, as well as vanilla, cocoa and spices are added to the drink. This allows you to enjoy an aromatic drink without the negative effects of coffee.
Why drink plant-based coffee and why is it healthier than regular coffee?
The main advantage of vegetable coffee over regular coffee is, of course, the complete absence of caffeine in it. And this means not only that this drink can be drunk both in the morning and in the evening (unlike classic coffee, which is not recommended to drink at night), but also the fact that it can be used by people in whom even a sip of regular coffee causes heart palpitations. Many blends even have a special ingredient called potassium (potassium), a nutrient that helps lower blood pressure.
Herbal coffee should be taken into account by pregnant girls: it will save you when you need a “breath of energy”, and doctors, in order to avoid unforeseen stress, advise limiting caffeine. By the way, when you order "decaffeinated coffee" (decaf), keep in mind that such a drink does not mean the complete absence of caffeine, but only its reduced content.
5 plant-based coffee alternatives
The most famous coffee substitute is chicory, which is the basis of most herbal mixtures. But, in addition to chicory, plant coffee can also contain oak bark, carob, dried dandelion, barley and other useful additives.
Teccino is a popular brand in the herbal coffee substitute market. It is presented in more than 20 flavors: mocha, hazelnut, mint, chocolate, vanilla - which makes it especially desirable for those who love coffee with various flavors.
Dandy Blend - The mixture contains extracts of roasted barley, rye, chicory root, dandelion and sugar beet. The history of its origin is interesting: herbal recipe was invented in Austria about 200 years ago and took shape as a brand in Canada, where a professor of botany, after conducting a series of experiments and making sure of its useful properties, began to sell herbal mixture in a tiny shop in Toronto. The drink very quickly gained popularity and migrated to the United States, and then to Europe.
Cafix is perhaps one of the most fragrant coffee substitutes, the taste of which is most reminiscent of natural coffe. However, it does not contain the acid characteristic of coffee, which can cause increased nervousness or indigestion.
Orzo coffee - this coffee based on barley and oak bark is centuries old Italian tradition. For hundreds of years, it was the drink of peasants who could not afford regular coffee and were forced to consume a plant-based alternative; over the years, it has become no less a favorite drink than the Italian classic.
Dandelion root coffee is a drink you can make yourself. To do this, you need to collect dandelion roots, cut them and dry them in the oven at 180 degrees for an hour, and then grind them. Ground dandelion root can be prepared using a coffee maker or brewed with boiling water.
Herbal coffee ice latte recipe
This alternative to the most popular summer drink is easy to make at home. To do this, you will need a coffee maker or a filter for brewing coffee.
Ingredients (for 1 cup):
- 1 serving of vegetable coffee (to prepare in a coffee maker for 1 cup of coffee, you will need approximately 2 tablespoons of the mixture, it is better to take more for a filter - 3 or 3.5 tablespoons);
- 200 ml of milk (oatmeal or almond will go well);
- 3 teaspoons of Jerusalem artichoke or agave syrup;
- 5 ice cubes.
Cooking method:
1. Brew herbal coffee in a coffee maker or using a coffee filter. For latte, we need 1/2 cup of finished coffee.
2. Put ice in a tall glass and pour over coffee.
3. Add milk, do not stir.
4. Drizzle the finished ice latte with syrup to taste and enjoy!
Coffee substitutes. What plants can be used to make a fragrant and healthy drink?blooming chicory
Coffee, brought in the Middle Ages from America, quickly gained popularity in the Old World. It is natural that coffee beans were expensive, afford a cup of real fragrant coffee only wealthy people could. But the fashion for coffee has spread to other sectors of society. It was then that people began to experiment, trying to create drinks similar in taste and color to coffee, but made from available and not expensive plants.
To prepare drinks similar to natural coffee, they began to use various cereals, vegetables, roots of garden and wild plants, acorns, chestnuts, seeds, berries, etc. Often, substitutes turned out to be very similar to real coffee. It was not without falsification, when in inexpensive coffee houses an inexperienced visitor could be served a drink in which real coffee was mixed with surrogates, or even completely replaced by them.
Over time, substitutes for the popular drink gained popularity, and not only among people who could not afford real coffee because of the high price, but also among those who, for medical reasons, had to limit themselves to drinking it. It is curious that many coffee drinks turned out to be not only tasty, but also much healthier than real coffee.
Perhaps the most commonly used coffee substitutes are chicory roots, barley, and acorns. Other plants also came into play. There are several dozen recipes for making coffee drinks, including those from exotic plants that do not grow in Europe or are extremely rare. But many recipes for making ersatz coffee are quite affordable, since the ingredients necessary for their preparation can be bought at a vegetable store, grown independently in a garden, collected in a field or in a forest.
Chicory has been known since ancient times. Pretty blue flowers of this plant can be seen in urban wastelands, along roadsides, along ditches and ravines, in meadows and river banks. Previously, chicory was used in cooking, preparing salads and seasonings from its leaves. And also in traditional medicine. Traditional healers used chicory preparations to treat diseases of the cardiovascular system, gastrointestinal tract, gallbladder, kidneys, liver, to normalize metabolism, improve appetite and digestion. The plant is also used to treat skin inflammations, etc. They even tried to treat hepatitis and cirrhosis of the liver with chicory.
Chicory is still widely used in folk medicine, but it has long been better known as a coffee substitute. To prepare a coffee drink, long chicory roots are used. The best time for harvesting roots is autumn. If possible, the stems are not cut off from the roots, but in this form the plant is laid out for ten days in the shade, so that during the drying of the stems and leaves, some of the nutrients from them pass into the roots. Then the roots are washed off the ground, cut into small pieces and dried in the shade or in a dryer at a temperature of 60-80 degrees.
To prepare a coffee drink, dried chicory roots are fried in a pan or baking sheet until brownish and ground in a coffee grinder or mortar. Brewed to taste, usually a teaspoon of roots in a glass of water, brought to a boil and kept for 3-5 minutes on low heat or a water bath. Then they give some time to brew. Milk or cream can be added to the drink. Sometimes the drink is immediately prepared with milk. Connoisseurs of a healthy and fragrant chicory drink recommend adding honey, not sugar, to it.
Harvesting chicory roots is not so simple. Those who do not have such an opportunity can be advised to use other plants to prepare a coffee drink, for example, regular vegetables, which can be bought in a store or grown on a personal plot. Moreover, the process of making ersatz coffee from beets, carrots or Jerusalem artichoke does not take much time and effort.
To prepare a coffee drink, medium-sized red beets are used, which are pre-cleaned, cut into small pieces(you can use coarse grater) and dried in the oven. Before preparing the drink, dried beets are fried in a pan or baking sheet. It is important not to overdo it, otherwise the taste of the drink will turn out to be unnecessarily bitter.
Roasted beets are ground in a coffee grinder or mortar. If beetroot powder is made in excess, it can be stored in glass jar With tight lid. The principle of brewing a coffee drink from beets is about the same as from chicory. The time of boiling and infusion is chosen independently, in this, as in the preparation of real coffee, there may be various options, including the use of an electric coffee maker.
The procedure for preparing a coffee drink from Jerusalem artichoke or carrots is the same as from red beets. I met mentions that you can make a drink from sugar beets, moreover, you don’t need to add sugar to it. The only problem is the sugar beets in retail practically never occurs.
There are a significant number of other plants from which you can make a delicious and healthy coffee drink.
Used to make coffee drinks various plants. In the previous part of the article, it was told how to make ersatz coffee from. No less original drink can be obtained from rye, barley, sunflower seeds, beans, acorns, and even or. And this list is far from complete.
Many people are probably familiar with barley coffee drink. I don't know how it is now, but Soviet times V baby food it was not recommended to use real coffee, so in school canteens and pioneer camps they usually gave it instead barley drink. In those days, the powder for making such drinks was freely sold, even the name is vaguely remembered, either “Spikelet”, or “ barley ear", or just "Barley".
Probably, something similar is now available for sale. But if desired, the powder for such a drink can be prepared independently. To do this, you can use barley or rye. Clean the selected grain from impurities, rinse, dry and fry in a pan or baking sheet with constant stirring. Grind in a coffee grinder, brew in the same way as natural coffee, adding milk, cream, sugar to taste. If it is difficult to buy real barley, you can use it.
There is another recipe for preparing a powder for a coffee drink from grains, but more complex. The selected grain of rye or barley is soaked for 15-20 hours in cold water. Then washed and boiled until the grains begin to burst. Washed again and dried. The further principle of preparation is standard.
If desired, you can make a coffee substitute not from grain, but from flour, although this is more troublesome. For this, from rye or barley flour in milk with the addition of eggs, a stiff dough is kneaded, which is rolled out and cut into small noodles. Further cooking in progress just like from grain - the noodles are dried, fried, crushed, etc.
Sometimes, according to the same principle as from rye or barley, a coffee drink is prepared from sunflower seeds. But more often, sunflower is not used on its own for a drink, but is added to give an original flavor to the powder from chicory, beets, barley, etc.
It is not difficult to prepare a coffee substitute from small beans. To do this, they are soaked in water for several hours, washed, boiled for 15-20 minutes, washed again and dried. The further order of preparation is standard.
A coffee drink can also be made from acorns. To do this, the acorns are peeled, cut into several pieces, poured with boiling water and allowed to brew for 10-15 hours. After that, they are dried, fried, chopped, etc. A coffee drink is made from chestnuts (real ones, not horse ones!), Only in this case, you can do without soaking.
The original coffee drink can be prepared from the roots of fireweed, burdock, dandelion, parsnip, wheatgrass, reed (bulrush, not to be confused with cattail). The procedure for preparing drinks is, in principle, the same for all these plants. Just keep in mind that burdock (a biennial plant) uses the root of the first year. The roots are washed, cut into small pieces, dried, fried until brown, etc.
A tasty and healthy coffee drink can be prepared from seeds, hawthorn, viburnum, rose hips. But this is rather exotic, since okra is just beginning to gain popularity among our gardeners, and in order to prepare the seeds of other plants, you will have to tinker. In addition, rosehip seeds must be washed very thoroughly so that there are no hairs left in them. But for the sake of experiment or for testing, drinks can be prepared from them, fortunately, all these plants are medicinal, so ersatz coffee will be not only original, but also very useful. The principle of making drinks from these seeds is standard: drying, roasting, grinding, etc.
It is not necessary to make a coffee drink from just one plant. The taste will be richer and more original if you use a mixture of different plants in the preparation. Similar recipes with quantitative ratios can be found on the Internet. But it is much more interesting to experiment on your own, perhaps you will get ratios that allow you to get a drink with not only the original, but also exquisite taste. It is worth considering that the listed plants are far from exhausting the list of those from which coffee drinks can be prepared. So there is a lot of room for experimentation.
Among gardeners and gardeners okra everything is perceived as, although in Lately it is becoming more and more popular. This is largely facilitated by its excellent taste and the possibility of using it in dietary nutrition. The birthplace of okra is Africa, in the southern countries where this plant has been cultivated for a long time, it is known by many names - bhindi, okra, vegetable hibiscus, gombo.
In Russia, attempts to cultivate okra began a long time ago, especially since it is not so difficult. I met references in the literature that it was grown in the Moscow region, the former not only famous writer but also by a practicing physician. Apparently, he was interested not only in its taste, but also in its healing properties.
In the Mediterranean, the healing properties of okra have been used since ancient times. Its fruits contain many vitamins, carotene, easily digestible protein, carbohydrates, potassium salts, mucous substances. From the seeds of okra, an oil is obtained that can compete with olive oil. The plant is traditionally used to restore strength after an illness or when the body is depleted, to feed people with diseases of the gastrointestinal tract. Decoctions of young fruits are used in the treatment of bronchitis.
Okra is an annual plant of the Malvaceae family, its "relatives" are garden mallow, cotton. Like most mallows, the plant is tall. Varieties considered dwarf reach 30-40 centimeters, they are usually grown as ornamentals. To obtain fruits, tall forms of plants are often planted, reaching two meters in height. Young fruits are eaten, resembling in shape long pods green pepper 5-25 cm long. The fruits grow very quickly, if they are not harvested at the age of 3-5 days, they become coarse, start to turn brown and lose nutritional value. Fruits are allowed to ripen only for the sake of seeds, unripe seeds are used for food instead, ripe ones are used in medical practice to obtain oil and a substitute.
Okra fruits are eaten as fresh(they can be used in the preparation of salads), and boiled, stewed, fried, used as a seasoning for soups and sauces. In addition, they are dried, frozen, canned. There are many recipes for cooking dishes with okra. If you wish, you can experiment, since it is difficult to spoil dishes with okra.
Growing okra under conditions middle lane presents no particular difficulties, but has its own characteristics. Okra is a heat-loving plant, so it can be planted with seeds in the ground only in areas with a relatively hot climate or in heated greenhouses. Gardeners often plant seedlings of okra in the first half of June, when the soil warms up enough.
Seeds for seedlings are sown in late April - early May in deep pots (preferably in peat humus), as the plant has a long taproot, which is highly undesirable to injure during transplantation. The soil for seedlings is prepared from light fertile soil with the addition of humus and mineral fertilizers. Seeds are usually deepened by 2-4 centimeters and watered moderately so that there is no waterlogging and no crust appears on the ground.
Okra usually germinates in 1-2 weeks if the soil temperature is close to 15 degrees. With more low temperatures seed germination is delayed, and seedlings appear frail. After germination, it is advisable to feed the plant with phosphate fertilizers, you can use nitrophoska (1 tablespoon per 5 liters of water). Periodic top dressing is carried out during the growth period.
When planting in the soil, it must be borne in mind that okra does not like thickening. Usually, in a row between plants, the distance is 30-40 cm, and between rows - at least 50 cm. It does not require abundant watering, but it also does not tolerate drying out of the soil. The plant has a long root, so the earth should be well moistened to a depth of at least 30-40 cm. When growing okra in greenhouses, periodic ventilation is necessary to prevent overheating and high humidity.
Okra grows fast, bloom and bear fruit early maturing varieties usually start 2-2.5 months after planting. During the fruiting period, it is advisable to moderately feed with humus and potassium nitrate. Harvesting is carried out at intervals of 2-4 days, not allowing the pods to overripe. Since the fruits are plucked unripe, they are stored poorly - they begin to coarsen. It is advisable to use them for food or for canning in the first days after collection.
Okra bears fruit for a long time, until the onset of the first frost. It can survive short-term frosts down to minus 3 degrees, but fruiting will slow down with a decrease in temperature. To produce seeds on several plants, the pods are allowed to fully mature. By the way, ripe okra seeds are an excellent coffee substitute. The drink turns out to be fragrant, and since it does not contain caffeine, it can be drunk at night and given to children. Thanks to the wonderful palatability and high yields, okra is becoming increasingly popular. Recently, on sale you can find seeds of several varieties of this interesting plant. According to the Internet, most often lovers of this exotic plant the following varieties are grown: Green velvet, White velvet, White cylindrical 127, Lady fingers, Dwarf greens. Try and you plant this representative of sultry Africa on your site.
Coffee addiction is a very common problem that often leads to Negative consequences for good health. Despite the fact that coffee contains a lot of useful substances and, if consumed in moderation, can have a positive effect on the body, an excess of this drink and regular use is still dangerous.
An instant drink sublimated from natural grains is especially harmful. Used in various technological processes chemical substances, which not only change the composition of the drink, but also accumulate in the human body, slowly destroying it. Therefore, many people are looking for an alternative to an invigorating drink.
In fact, there are many other products in nature that have a stimulating and tonic effect. Below we consider 5 plants that can replace coffee without harm to health.
Echinacea.
Echinacea has a strong stimulating effect. Plant extract - alcohol or water, is used to combat chronic fatigue syndrome, overwork, to improve brain function and as a general tonic. The plant is quite capable of replacing coffee, because after the first intake of a drink or extract, you can feel cheerfulness and a surge of vitality.
Echinacea stimulates the processes of energy metabolism, accelerates the processing of supplied carbohydrates and fats into energy and strength. You can make a tea with the flowers of the plant, or you can add a small amount of the herb to a teapot with other herbs or green tea.
Eleutherococcus.
The plant is distributed in Eastern countries. Eleutherococcus is used as the main component in preparations with adaptogenic properties. A small amount of Eleutherococcus tinctures or decoctions will give vivacity for the whole day, for this reason it is not recommended to take it in the afternoon, so as not to disturb the sleep pattern. Eleutherococcus contributes not only to vivacity, but also increases concentration, endurance, stimulates recovery processes in the body.
Ginseng.
The world-famous ginseng root has many health benefits. But, its main advantage is the ability to invigorate, tone, activate the brain. An ideal alternative to coffee is ginseng root tincture. Despite the fact that it is alcohol, such a dose of alcohol will not harm the body, because only 20-30 drops are enough to achieve the effect. Of course, if there are contraindications to the use of alcohol, you can use an aqueous infusion or decoction.
Guarana.
Many people know this plant because it is often used in the preparation of energy and tonic drinks. Guarana grows in Colombia, Brazil, Peru and several other countries. The fruits of this plant are used as a stimulant. They contain several compounds of caffeine, as well as tannin and theophylline. In tandem, all these substances have a stimulating effect. A drink made from guarana can invigorate you in a matter of seconds, but still, do not forget that it also contains caffeine, and regular use of this substance depletes nervous system and flushes minerals from the body.
Chinese Lemongrass.
This plant has the same useful properties, as the previous ones. In addition, lemongrass has pleasant aroma, for which it is highly valued in its homeland in China and beyond. Almost all parts of the plant are used in oriental medicine as a tonic, tonic, able to invigorate and relieve fatigue in a matter of minutes.
All these plants are useful not only because they have an invigorating effect. Regular use can restore vital energy and get rid of fatigue. Invigorating plants have not only a short-term effect, but have a therapeutic effect.
A fragrant, invigorating drink loved by many is prepared from the fruits of the plant.
Ask the experts
flower formula
Coffee flower formula: * H (5) L (5) T5P2.In medicine
Caffeine is obtained from raw coffee beans. Caffeine is used as a stimulant for nervous fatigue and headaches.
IN medical purposes coffee charcoal is also used. It is used as a cleansing and absorbing agent for gastrointestinal disorders: for poisoning, gas formation, and is also used in the treatment of wounds. In terms of pharmacological activity, coffee charcoal is superior to the action of many other types of medical charcoal.
Contraindications and side effects
With an overdose of coffee, pronounced symptoms of arousal associated with the action of caffeine can be observed. The abuse of coffee can be as dangerous as the excessive use of all stimulants.
As a result, coffee is contraindicated for easily excitable people suffering from insomnia and palpitations, as well as for people with certain diseases of the cardiovascular system, peptic ulcer stomach and duodenum, and some diseases of the digestive system.
When used in a short period of time a large number strong coffee drink even healthy person mild caffeine poisoning may develop. In acute poisoning, there is a strong tinnitus, headache, feeling of fear, confusion of thoughts, anxiety, delirium, convulsions. Chronic abuse of coffee leads to increased nervous excitability, insomnia, and the appearance of unpleasant skin itching.
For food
To obtain a coffee drink, coffee beans are first roasted at a temperature of 180-200ºС until they turn brown. Roasting coffee is an important technological process, after which coffee acquires its bright taste And unique aroma. Many coffee producers consider this process an art. Roast coffee should not be too fast and not too slow. After roasting, coffee beans turn brown as a result of caramelization of sugar. The roasted coffee is then ground and brewed. There are many ways to brew coffee, but there is one general rule: Do not boil coffee. Otherwise, the aroma of this invigorating drink is lost.
Coffee is a nutritious and dessert drink, often consumed with milk, cream, lemon and others. nutritious foods. A cup of coffee with cream is approximately 5% daily requirement calories needed by an adult.
The sweet, edible pulp of the coffee fruit is also used in Africa to make coffee drinks.
In cosmetology
In cosmetology, coffee is used for the prevention and treatment of cellulite. There are many anti-cellulite creams, gels, but even at home you can make a scrub, which includes ground coffee. The caffeine contained in coffee beans speeds up metabolism and activates blood flow in the subcutaneous tissue.
Coffee is also used for facial skin care. Creams, masks and others cosmetical tools, which include coffee, slow down the aging process of the skin, restore its turgor and make it more elastic.
Many brunettes and brown-haired women rinse their hair with coffee decoction. This procedure gives the hair shine and chocolate shade.
Indoor plant
Very often, Arabian coffee is grown at home as a houseplant. Decorative species of this plant are from 50 cm to 1.5 meters high. This plant is thermophilic and light-loving, but easily tolerates semi-dark conditions. Coffee needs to be grown in well-drained, acidic soil. IN hot weather the plant must be watered abundantly, as well as sprayed. IN winter period watering is moderate. Coffee blooms at home within a few hours. This is a self-pollinating plant and after a while fruits form on it.
Classification
The coffee tree belongs to the madder family (lat. Rubiaceaea). About 90 types of coffee are known, which grow in Africa, Asia, and America. But only the fruits of two plant species are used to make a drink. From Arabian coffee (lat. Coffea) a “grade” of Arabica is obtained, from Congolese coffee (lat. Coffea robusta Linden, syn. C. canephora Piere) - a “grade” of robusta.
Botanical description
The coffee tree is an evergreen shrub or small tree 5-8 meters high (sometimes up to 10 meters). Cultivated plants are lower than wild ones. The trunk of the plant is covered with grayish-green bark. The branches are long, flexible, spreading or drooping. The leaves of the coffee tree are opposite, short-leaved, leathery, dark green in color. The edge of the sheet is slightly wavy.
The flowers of the plant are yellowish-white, fragrant, located in the leaf axils of 3-7 pieces. The calyx and corolla are regular, five-membered, cleaved.
Coffee flower formula: *H(5)L(5)T5P2
The plant blooms and bears fruit all year, starting from the third year after planting. The fruit of the plant is a berry, ripens within 6-7 months. The color of the berries can be dark red, black-blue and even black. Inside the fruit are two flat-bulging gray-green seeds, although the color of the grains may vary depending on the variety and place of growth. It is coffee seeds (coffee beans) that are taken to make a coffee drink.
Spreading
Arabian coffee (arabica) found in the wild in Ethiopia, in the province of Kaffa, grows in river valleys at an altitude of 1600-2000 meters above sea level. Arabian coffee is cultivated in many countries (Indonesia, India, Latin America) and accounts for approximately 90% of the world's coffee plantations.
Arabian coffee does not like the high temperatures of the tropics and therefore lower, at an altitude of 1200-1500 meters above sea level, it is replaced by Congolese coffee (rabusta). This type of coffee is resistant to high temperatures. Congolese coffee is common in the equatorial forests and savannas of the Congo Basin. This type of coffee gives high yields and is easily crossed with Arabian. Widely cultivated in Indonesia.
The largest coffee plantations are found in Latin America, especially in Brazil. Smaller areas are occupied by coffee in Southeast Asia and Africa. On a global scale, the area occupied by the cultivation of coffee is greater than for tea.
Procurement of raw materials
Coffee seeds (coffee grains) are used as medicinal raw materials. Harvest from four-year-old plants is usually done by hand. Often, the whole population of the province, including children, takes part in the collection of coffee.
Robusta coffee beans are easier to harvest because they don't fall off when overripe and sometimes dry on the tree. Arabica coffee fruits have to be harvested in several stages as the fruits ripen, with a period of 2 weeks.
Coffee fruits are processed in two ways: dry and wet.
dry processed most varieties of coffee are exposed, as this method is less expensive. It predates wet processing and has existed since the advent of the coffee drink. With this method of processing, the collected fruits are dried in the sun, stirring occasionally. Then the dried pericarp is removed.
Wet processing used for high quality coffees. In this case, the pulp is first removed using disk machines. Then the grains are placed in a dark place where the remains of the pulp are fermented, which is then removed under high water pressure. As a result, coffee seeds (beans) remain in a thin parchment shell. Then the coffee is dried in the sun or in dryers at a temperature of 50-60ºС, after which the seeds (coffee grains) are released from the parchment shell. This method allows you to get coffee more High Quality, with fragrant taste.
Received different ways raw coffee needs to be fried. After all, it is precisely the right roasted coffee that gives the same unique taste and aroma, without which many people cannot imagine their morning.
Chemical composition
In many respects, green raw grains exceed in content active substances fried. This is due to the fact that during roasting due to heat treatment many useful substances are destroyed.
Fresh coffee seeds contain: alkaloid caffeine (0.65-2.7%), fat (about 12%), proteins (10-14%), in particular leptin, sugar (7.8-16%), coffee tannins ( 8.4 - 9%), nitrogenous substances (12.6-13%), tocopherols. In roasted grains, the amount of sugars is reduced (2-3%), coffee tannins are also reduced (4-5%), but the amount of fats rises to 15%, nitrogenous substances to 14%.
Pharmacological properties
It is known that a coffee bean contains no less than two thousand chemical compounds before it is roasted! Among them is the physiologically active caffeine, known for its tonic properties, and the alkaloids of the caffeine group are similar in chemical structure to some substances found in the human body, so they are not dangerous to humans even with prolonged use in small quantities.
Caffeine has a stimulating effect on the central nervous system. Caffeine intake is accompanied by an increase in reflex excitability, an increase in the activity of the heart and respiratory organs, an increase in blood pressure, dilation of cerebral vessels, coronary and renal vessels, as well as increased secretion of gastric juice and other effects. Caffeine improves mental and physical performance.
Green coffee can be used for weight loss. The protein leptin is found in a fairly high concentration in unroasted grains and rapidly volatilizes during heat treatment. Leptin is credited with the ability to extinguish the feeling of hunger and the ability to influence the feeling of fullness. Scientists call this compound the “satiety hormone.”
Valuable substances in green coffee are lost when long-term storage as well as when exposed to light or heat.
The taste of green coffee beans grassy, astringent, to some it seems sour and unpleasant. Ground green grain is used to make a drink with unusual taste and devoid of characteristic odour. Such coffee stimulates metabolic processes and supplies substances to the body, in the presence of which the breakdown of fats is faster. The beginning of the use of raw coffee beans in food has been known since 1591. Initially, infusions were prepared from them and used for headaches, migraines, fever, with a breakdown, to improve digestion.
The tonic properties of coffee are most clearly manifested in people suffering from asthenia, hypotension, and constant overwork. One or two cups of coffee relieve fatigue and drowsiness, increase efficiency, activate memory, thought processes.
Coffee also has a beneficial effect on poisoning. The tannins of the plant have a positive effect on the mucous membrane of the stomach and intestines, precipitate and contribute to the elimination of residues of toxic substances.
Application in traditional medicine
The first information about the use of coffee in Europe dates back to 1591.
Raw grains in the form of an infusion are used for fever, whooping cough, headaches, catarrhal conditions, gout and arthritis.
Roasted coffee has found wider use. Strong coffee together with lemon juice is used for malaria. To improve digestion, coffee is prescribed for various poisonings, diarrhea. Coffee is also taken for some functional nervous disorders, migraines. As a tonic, coffee is used in case of loss of strength.
The coffee drink was used to relieve headaches during menstruation, to stop vomiting in pregnant women.
Historical reference
The effect of coffee on the nervous system was first noticed by Ethiopian shepherds. They noticed that if goats and sheep ate fallen fruits from wild coffee bushes, they did not sleep at night. The homeland of coffee is the province of Kafa, which is located in Ethiopia. It is believed that the name of this province gave the name fragrant drink. According to another version, the word "coffee" comes from the Arabic word "kahfa", which means "exciting". The coffee drink was Known in Arabia and Persia in 875 AD. The first coffee plantations appeared in Yemen. In the beginning, coffee was a Bedouin drink and did not go beyond the Arab East. Back in the 15th-16th centuries, Arabia remained the only country where coffee was consumed. From Syria, coffee entered Turkey. There, in 1554, the world's first coffee house was opened in Constantinople. In Europe, the coffee tree was first known in the 16th century, and the first bags of coffee were brought from Turkey in 1615. It was only in the second half of the 17th century that coffee became widely recognized in Europe, and in 1652 the first coffee house appeared in London. From England, coffee made its way to Holland, and from there to Germany. Coffee came to Russia in 1665. In the 18th century, coffee was known in most of Europe. However for a long time Europeans were forced to buy coffee beans in Arab countries where coffee was introduced into the culture. Later, coffee plantations appeared in tropical Africa, in Java, in Singapore, in the hot regions of Australia. In the 19th century, Italian Capuchin monks planted the first a coffee tree and within a few decades, Brazil became the main supplier of coffee in the world. In the 1920s, a competitor to Brazilian coffee appeared on the world market - coffee from Colombia.
Literature
1. State Pharmacopoeia of the USSR. Eleventh edition. Issue 1 (1987), issue 2 (1990).
2. State Register of Medicines. Moscow 2004.
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March madness - this is how those who grow seedlings of their favorite vegetables themselves perceive the first calendar month of spring. In March, they sow their favorite tomatoes and peppers, carry out the first crops in the greenhouse and even sow vegetables in the beds. Growing seedlings require not only timely diving, but also considerable care. But only her efforts are not limited. It is worth continuing to sow in greenhouses and on window sills, because fresh herbs from the beds will appear not so soon.
With the approach of spring houseplants gradually come out of dormancy and begin to grow. Indeed, already in February, the day becomes noticeably longer, and the sun warms up in a completely spring-like way. How to help flowers wake up and prepare them for the growing season? What should be paid attention to and what measures should be taken so that the plants are healthy, bloom, multiply and please? We will talk about what houseplants expect from us in the spring in this article.
One of the most important rules for growing strong and healthy seedlings is the presence of the “right” soil mixture. Usually, gardeners use two options for growing seedlings: either purchased soil mixture, or made independently from several components. In both cases, the fertility of the soil for seedlings, to put it mildly, is doubtful. So, seedlings will require you additional food. In this article we will talk about simple and effective top dressing for seedlings.
After a decade of dominance in the catalogs of the original variegated and bright varieties of tulips, trends began to change. At exhibitions, the world's best designers offer to recall the classics and pay homage to the charming white tulips. Sparkling under the warm rays of the spring sun, they look especially festive in the garden. Meeting spring after a long wait, tulips seem to remind you that white is not only the color of snow, but also the joyful celebration of flowering.
Despite the fact that cabbage is one of the most popular vegetables, not all summer residents, especially beginners, can grow its seedlings. In the conditions of the apartment they are hot and dark. In this case, it is impossible to obtain high-quality seedlings. And without strong, healthy seedlings, it's hard to count on good harvest. Gardeners with experience know that it is better to sow cabbage for seedlings in greenhouses or greenhouses. And some even grow cabbage by direct sowing of seeds in the ground.
Flower growers tirelessly discover new indoor plants for themselves, replacing one with another. And here the conditions of a particular room are of no small importance, because the requirements for their content in plants are different. Lovers of beautiful flowering plants often face difficulties. Indeed, in order for the flowering to be long and plentiful, such specimens require special care. There are not very many unpretentious plants blooming in rooms, and one of these is streptocarpus.
chicken rolls"Cordon Bleu" with bechamel sauce is an excellent dish for holiday table and daily meals! It is prepared simply and quickly, it turns out juicy, and also thick sauce bechamel - lick your fingers! WITH mashed potatoes, pickled cucumber and slice fresh bread you will have a hearty and delicious dinner. Cheese for this recipe, choose according to your taste, it can be processed, it can be with blue mold. It is important that the cheese and ham are cut very thinly, this is the secret of success!
Calendula (marigold) is a flower that stands out among others with its bright color. Low bushes with delicate orange inflorescences can be found on the side of the road, in the meadow, in the front garden next to the house, or even in vegetable beds. Calendula is so widespread in our area that it seems that it has always grown here. Read about interesting ornamental varieties of calendula, as well as the use of calendula in cooking and medicine in our article.
I think many will agree that we perceive the wind well only in a romantic aspect: we are sitting in a cozy warm house, and the wind is raging outside the window ... In fact, the wind that walks through our plots is a problem and there is nothing good in it. By creating windbreaks with plants, we break a strong wind into several weak streams and significantly weaken its destructive power. How to protect the site from the wind will be discussed in this article.
A shrimp and avocado sandwich for breakfast or dinner is easy to make! This breakfast contains almost everything. necessary products, which will recharge you with energy so that you don’t feel like eating before dinner, while extra centimeters will not appear on your waist. This is the most delicious and light sandwich, after perhaps the classic cucumber sandwich. Such a breakfast contains almost all the necessary products that will recharge you with energy so that you don’t want to eat before lunch.
Modern ferns are those rare plants of antiquity that, despite the passage of time and all sorts of cataclysms, not only survived, but in many respects were able to maintain their former appearance. In a room format, of course, it is not possible to grow any of the representatives of ferns, but some species have successfully adapted to living indoors. They look great as single plants or adorn a group of decorative foliage flowers.
Pilaf with pumpkin and meat - Azerbaijani plov, which differs from the traditional one in the way of cooking oriental pilaf. All ingredients for this recipe are cooked separately. Rice is cooked with ghee, saffron and turmeric. The meat is fried separately golden brown, pumpkin slices also. Separately, prepare onions with carrots. Then everything is laid in layers in a cauldron or a thick-walled pan, pour in a little water or broth and simmer for small fire about half an hour.
Basil is a wonderful all-purpose seasoning for meat, fish, soups and fresh salads- well known to all lovers of the Caucasian and Italian cuisine. However, upon closer inspection, basil greens are surprisingly versatile. For several seasons now, our family has been drinking fragrant basil tea with pleasure. In a flower bed with perennials and in flowerpots with annual flowers, a bright spicy plant also found a worthy place.
Thuja or juniper - which is better? Such a question can sometimes be heard in garden centers and in the market where these plants are sold. He, of course, is not entirely correct and correct. Well, it's like asking which is better - night or day? Coffee or tea? Woman or man? Surely everyone will have their own answer and opinion. And yet ... But what if we approach without prejudice and try to compare juniper and thuja according to certain objective parameters? Let's try.
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