Chapter
Exploring the Relationship Between Coffee Roasts, Grinds, and Antioxidant Properties
23:28 - 31:55 (08:27)
This podcast discusses the relationship between coffee roasts, grinds, and antioxidant properties. The podcast suggests that coffee carries a significant weight in many peoples' antioxidant diets, and finer grinds will provide a greater caffeine concentration.
Clips
The coffee bean has been asked to carry the weight of our antioxidant needs and is associated with numerous health benefits, while sleep reduces the risk for many of the same health conditions.
23:28 - 26:06 (02:38)
Summary
The coffee bean has been asked to carry the weight of our antioxidant needs and is associated with numerous health benefits, while sleep reduces the risk for many of the same health conditions. Emerging evidence shows that drinking coffee has health benefits.
ChapterExploring the Relationship Between Coffee Roasts, Grinds, and Antioxidant Properties
Episode#655: In Case You Missed It: January 2023 Recap of "The Tim Ferriss Show"
PodcastThe Tim Ferriss Show
Chlorogenic acid is not exclusive to coffee and is also present in yerba mate and some other types of beverages.
26:06 - 27:22 (01:15)
Summary
Chlorogenic acid is not exclusive to coffee and is also present in yerba mate and some other types of beverages. Besides chlorogenic acid, there are other antioxidants in coffee that provide benefits and acromide is another one that researchers have shown interest in.
ChapterExploring the Relationship Between Coffee Roasts, Grinds, and Antioxidant Properties
Episode#655: In Case You Missed It: January 2023 Recap of "The Tim Ferriss Show"
PodcastThe Tim Ferriss Show
The color of a coffee bean is affected by its roast and not its inherent properties, and darker roasts are less dense and have fewer antioxidants.
27:22 - 31:55 (04:33)
Summary
The color of a coffee bean is affected by its roast and not its inherent properties, and darker roasts are less dense and have fewer antioxidants. Fine grind coffee produces more caffeine than coarse grind, but dark roasts degrade the bean and reduce its density.