• 00:26 🌡️ Introduction to Acrylamide and its Health Effects

  • Acrylamide is a toxic chemical formed at high temperatures in cooking.

  • Research links acrylamide exposure to brain, breast, and pancreatic cancer, as well as adverse reproductive effects.

  • Acrylamide is found in various foods, with coffee beans naturally containing it.

• 03:41 🧬 Discussion on Acrylamide Mechanism and Concerns

  • Acrylamides, formed from sugar and amino acids, are associated with neurotoxicity and cancer.

  • Concerns raised about the presence of acrylamide in coffee, leading to potential health risks.

  • Dr. Hansen suggests a link between acrylamides, mitochondria, and various diseases.

• 06:13 📊 Evaluation of Acrylamide Levels in Coffee

  • Analysis of acrylamide levels in coffee reveals a range between 45 and 200 micrograms per kilogram.

  • Average daily acrylamide consumption from coffee is relatively low, around 0.4 micrograms per kilogram.

  • Toxicity studies cited by Dr. Hansen use doses much higher than typical coffee consumption.

• 07:21 🕵️‍♂️ Introduction of Subscriber Perspective (Mario) and Outcomes of Coffee Consumption

  • Mario, a physionic subscriber, questions the focus on mechanisms and highlights positive correlations between coffee intake and longevity.

  • Studies indicate lower mortality risk, improved cardiovascular health, reduced depression, and diabetes risk associated with coffee consumption.

  • Limited or no relationship between coffee consumption and Alzheimer's risk, and reduced risk on some cancers are observed.

• 08:56 ☕ Conclusion and Personal Disclosure

  • The speaker dismisses the idea of coffee being an acrylamide risk, emphasizing the low levels in coffee.

  • Acknowledges a potential bias due to personal connections, introducing a disclosure about his father's invention of a coffee mug.

  • Humorous note about potentially being paid off, bringing a lighthearted conclusion to the discussion.

RECAP:
Light roast vs dark roast coffee 00:29
Light roast coffee has been found to contain twice the amount of cholesterol-raising compounds compared to using very dark roast beans. Dark roasting may also destroy up to nearly 90 percent of the chlorogenic acids, which are the antioxidant, anti-inflammatory phytonutrients purported to account for many of coffee’s benefits. However, dark roasting can eliminate up to 99.8 percent of pesticides in conventionally grown coffee and more than 90 percent of a fungal contaminant called ochratoxin.

Effect of different roasts on body weight 02:18
Dark roast coffee is more effective than light roast coffee in reducing body weight. In overweight study subjects, they ended up about six pounds lighter drinking dark roast coffee compared to light roast coffee; more than a pound a week lost just drinking a different type of coffee.

Effect of different roasts on heartburn and stomach upset 03:27
Dark roast coffee is less effective at stimulating stomach acid secretion compared to a medium roast coffee. Light or dark, it is associated with symptoms of stomach discomfort.

Clinical Effects of Coffee Roasting Process 04:45
The two most commonly used coffee roasting processes are convection or flash roasting, and conduction roasting. Conduction roasting roasts coffee beans at a lower temperature for a longer time, resulting in so-called low acid coffee. However, a study on thirty coffee-sensitive individuals found that there was no benefit in consuming low acid coffee, and both low acid and conventionally roasted coffee resulted in heartburn, regurgitation, and stomach upset in most individuals.

Study on the Effect of Paper Filter on Cholesterol in Coffee 06:24
The fatty substances in coffee beans raise cholesterol in human beings. The cholesterol-raising factor can be found in boiled, French press, Turkish, and espresso coffees. However, paper-filtered drip coffee does not affect cholesterol as the fatty substances get stuck in the paper filter. Instant and percolator coffee also have relatively low levels of the cholesterol-raising factor. Metal mesh filters without paper do not filter out the cholesterol-raising factor in drip coffee.

New Data Suggests Paper-Filtered Coffee May Raise LDL Cholesterol 07:30
New data suggests that paper-filtered coffee may raise LDL cholesterol. While paper-filtered drip coffee does not affect cholesterol levels, boiled, French press, Turkish, and espresso coffees raise cholesterol due to the fatty substances in coffee beans. Espresso has the highest levels of the cholesterol-raising factor, while instant and percolator coffee have relatively low levels. Metal mesh filters without paper do not filter out the cholesterol-raising factor in drip coffee.

Filtered coffee may play a role in raising cholesterol 08:57
Studies have consistently found that a fatty component filtered out by paper in coffee may increase cholesterol levels. While the cholesterol-raising effects of filtered coffee may not be as strong as those of boiled coffee, there is a possibility that filtered coffee may also play a small but important role in raising cholesterol.

Drinking high cafestol coffee increases LDL cholesterol 11:00
A study found that drinking two cups a day of high cafestol coffee for a month increased LDL cholesterol levels significantly, even when paper-filtered. This suggests that people with high cholesterol may want to try cutting out coffee or switching to lower cafestol coffee to lower their LDL cholesterol levels.

Water ranked #1 in a ranking of beverages 12:12
A ranking of 6 beverages was made with water ranking at the top. Soda ranked last in the ranking.

Tea and coffee are good options, but filtered coffee is better effects. 12:33
Tea and coffee are ranked #2 after water in the aforementioned ranking of beverages. Drinking unfiltered coffee may raise cholesterol levels, but filtered coffee is a better option. Caffeine has been shown to improve arterial function and enhance the migration of endothelial progenitor cells, but may impair blood flow to the heart muscle during exercise. Tea consumption has been shown to have a beneficial effect on coronary circulation, while the addition of milk may undermine the protective
effects.

Three days after roasting to allow degassing. Drink up to a week after that...Not many beans in my case.

Coffee that has been roasted but never brewed is fine for acid-loving plants, including rhododendrons, azaleas, hydrangeas, Pieris, andromeda and camellia. Uyterhoeven suggests sprinkling those grounds in a thin layer around a bed of acid-loving plants, along with a layer of mulch.

Main take-away is to brew for LONG time: recommended 9-10 minutes

9 minute brew time! Yowza!

James' n=1 experiment did not reproduce the results of the study. Plus for him eating protein before carbs reduced the spike.

Start w/ putting boiling water in pot BEFORE you start to brew or heat the pot.

10 to 1, water to coffee; add filter (aeropress if it fits)

Once sputtering starts--STOP brewing--put under cold water.

Grind?? Words..."Fine aeropress"

Lighter roasts, fill to just below safety valve to maximize extraction
Darker roasts, fill less

medium, consistent heat, watch liquid coming out, drop heat to but keep liquid flowing as same rate.

If resulting coffee (90 sec brew of 18 grams coffee) is too sour, the grind needs to go finer. If coffee is bitter, the grind needs to go coarser.