Quote:
Originally Posted by Tony Ferous
I dont buy instant coffee, but i saw in the local supermarket that nescafe are promoting the antioxidant value of it on their products over tea and printing polyphenol content. Their greenblend instant also has unroasted beans in it(so i assume more AOs), ive not tried it but i guess that my fresh ground organic roasted beans made up with a plunger/cafatiere(sp?) is way better.
http://www.nestle.com.au/Products/Dr...Greenblend.htm
Heres a pretty shocking graph showing that coffees the #1 antioxidant in the USA diet.
http://www.physorg.com/news6067.html |
I caveat this with the fact that I don't like crappy coffee at all, will drink it if nothing else is available, but I will complain each moment I'm drinking it
.
How is it shocking, millions of Americans have coffee daily, too bad most of its crap beans. Of course there has been a resurgence in the last few years of robusta beans becoming the main type used by major chains. Even McDonald's coffee (which is my only reason for every going near there in a pinch) tastes much, much better. Dunkin Donuts coffee is sold in stores now, and seems to get high praise from those with taste buds who can handle the junk.
You are correct, the way you are making your coffee is way better, and you need to be using a burr grinder to get the most amount of water flow per amount of coffee. Blade grinders are crap (told you I like my coffee perfect or its crap
).
If they are seriously touting that coffee has better antioxidant values than premium Uji province green tea, they are completely wrong. Maybe some low grade matcha or genmaicha, but not the good stuff - it blows coffee away. Tea in my mind though is more like a perfect bottle of champagne, where as coffee when done right is like a perfect beer.
Mmm Coffee!
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