A Cuban coffee with a boozy kick has arrived on U.S. shores

If you’re reading this, you’re likely a fan of coffee. If you’re old enough, you’ve also likely tried a boozy coffee drink. Most of us think of Kahlua cocktails and spiked coffee after dinners—the Mexican liqueur has long-dominated the alcoholic coffee market. However, there appears to be a new drink in town; a Dutch company, De Kuyper Royal Distillers, is looking to shake up the market by rolling out its Bebo liqueur.

 

This new liqueur uses Cuban coffee to produce the product, utilizing a combination of both hot and cold brewing methods to extract maximum flavor from the beans. To us, this indicates that they utilize a method similar to American cold brewing, which includes steeping coffee grounds for several (up to 48) hours to enhance the flavor. For this drink, the end result is a product that does not rely on artificial coloring or flavoring to look and taste delicious.

 

Bebo also has less sugar content than other coffee liqueurs on the market. The company behind this invention claims that Cuban coffee has a natural sweetness, and the extended brewing methods allow that characteristic to shine through.

 

American coffee drinkers are already a fan of the addition. It is said to taste just like coffee, highly sweet, but hardly syrupy. It has mildly fruity notes, which serve to elevate the option within the coffee liqueur category. Surprisingly, Bebo can be enjoyed neat—unlike other coffee liqueurs, which are added to the hot drink. It is also delicious when added to cocktails.

 

Read the original article at MarketWatch.

Four cups of coffee is the perfect amount

A new study, which appeared recently in PLOS Biology, shows that a physiologically-relevant dose of caffeine protects cardiovascular cells from damage. That dosage amount? Approximately four cups.

 

Caffeine has long been associated with a reduced risk of Type 2 Diabetes, stroke, and heart disease. However, the link to these diseases was yet to be discovered. According to researchers Judith Haendeler and Joachim Altschmied, a mitochondrial protein, p27, may be the culprit. The protein is known to protect heart muscles from cell death, helping to repair the muscles after a heart attack. This research overturns the assumption that the elderly should avoid caffeine. This and over 100 studies have shown the beneficial aspects of coffee consumption in decreasing the risk of breast, colorectal, colon, endometrial, and prostate cancers.

 

Another recent study, this time conducted by NIH, showed that coffee consumption is related to a lower risk of all-cause mortality. The sample group included over 400,000 Americans aged 50 to 71. Another multinational study of over 500,000 Europeans confirmed the finding.

 

Coffee, however, should not be seen as a cure-all. Drinking four cups of coffee every day—the magical number—is not enough to give an individual’s sedentary lifestyle a pass. Regular exercise and a good diet still matter and may indeed be intervening variables in some of these studies. However, the shown statistical significance proves coffee’s ability to improve overall health. If you find yourself needing that fourth cup of coffee to make it to the end of your work day, go ahead and reach for it.

 

Read the original article at BigThink.

According to former Starbucks CEO, climate change threatens your cup of coffee

In an interview with Time magazine, form Starbucks CEO Howard Schultz warned that climate change ranks among the company’s biggest challenges. Rising temperatures and lengthy droughts have made it tougher and more expensive to grow the coffee beans the chain needs to remain active. He said that climate change is going to play a bigger role in affecting the quality and integrity of coffee worldwide—not just at Starbucks locations.

 

At the time of the interview, Schultz was visiting a Starbucks farm in Costa Rica. This particular farm grows and roasts Arabica coffee, but it also serves as an essential research center for the company. It allows Starbucks to study the impact of climate change on growing coffee. Though the research center was built specifically for Starbucks, Schultz wants to share the implications of their data with the world. He says that if the information is not widely spread, there will be “tremendous adverse pressure on the coffee industry.”

 

The risks climate change poses to coffee are not new. In 2016, a report from Australia-based Climate Institute said the total growing area for coffee worldwide would be cut in half by 2050. A 2017 study published by “Proceedings for the National Academy of Sciences” said the decline in areas could drop even further. It found that certain regions in Latin America could decline by as much as 88 percent by 2050.

 

Schultz himself, though no longer the CEO of Starbucks, holds the honorary title of chairman emeritus. This designation adds more weight to his statements; no longer the chairman or CEO, he has no responsibility to the company. His words should not be taken lightly by coffee companies and consumers.

 

Read the original article at USA Today.

Smart coffee maker allows users to control every aspect of brewing

A new brewing system is taking the “Smart Coffee Maker” market by storm. The Behmor Connected Brewing System, which retails for around $170, allows users to pre-program and control multiple aspects of the brewing process. The controls are accessible via smartphone and, yes, your Amazon Echo.

 

This new brewing system can be preprogrammed to start brewing at any time. You can set the machine to pre-saturate your grounds for as long as you prefer, allowing for optimal flavor and caffeine extraction. You can control the temperature (anywhere between 190 and 210 degrees Fahrenheit), and you can share control with various users—family, coworkers, or housemates. That is, if you want to.

 

The Behmore Connected Brewing System is also durable and made to withstand pretty much anything. The double-walled steel carafe can keep your coffee hot for several hours, and the machine itself looks pretty great on a kitchen counter. The smart functions are optional, which means users can also brew their coffee by manually inputting relevant information on the machine itself.

 

Additionally, this device can’t complete a few operations. It can’t, for example, grind your coffee beans. It can’t fill its own reservoir with water, and it can’t clean itself after you brew a pot. However, when it comes to convenience, unmatched control, and automatic timing, we don’t really mind grinding our own beans.

 

Read the original article at Business Insider.

This Dallas coffee shop aims to change the world

Australian native Russell Hayward’s love for coffee began when he was just 15 years old. As an adult, Hayward worked in advertising and in the music industry, which took him to the United States in 1991; he produced and promoted concerts, curating one of the biggest gatherings of guitarists in history for Guitar Player Magazine. He moved to Dallas in 2001 and, after noticing the nonexistent coffee scene, opened his own shop.

 

Ascension, Hayward’s shop, is the type of place you might visit for great conversation. There are no televisions and no tech distractions. “People want this community—this coffee shop occasion, as I call it,” Hayward explained, “but they want it to deliver something else.” To fill the gap in what coffee customers want and coffee shops deliver, he introduced a valid breakfast, a valid lunch, and a light dinner to his shop’s menu. After acquiring a liquor license, Ascension reached the status of “coffee shop occasion”—a place for customers to visit all day, every day, from 7am to 10pm.

 

This shop has a humanitarian purpose. Always interested in philanthropy, Hayward spent 1993 digging water wells in South Sudan. His primary charity work is through Water is Basic, a nonprofit that fights for clean water around the world. Shortly after making his own shop, he founded a project called the Ascension Foundation, which seeks to help farmers at every level, worldwide, achieve their goals.

 

Read the complete, original article at WFAA ABC News.