Coffee and tea are among the most popular drinks worldwide. Whether in the morning, afternoon, or evening – a coffee or tea lover drinks their hot beverage with delight and cannot be deterred. Even when it comes to one's own health, both drinks are in a close race. Because despite theine and caffeine, both tea and coffee contain secondary plant compounds, which are also good for health.
What do we know about coffee and tea?
For cancer prevention – due to the important antioxidants – coffee can already reduce the risk of contracting this disease. A certain level of protection has been proven in the context of colon cancer and liver cancer. These antioxidants are also found in tea and are called flavonoids. They inhibit the growth of cancer cells and block corresponding enzymes. But are coffee and tea even a panacea against cancer?
This legitimate question can be easily answered: both hot drinks can work against cancer, but a multitude of other causes are decisive for the development of cancer. Living conditions, cultural background, and dietary habits are among the factors. Consequently, there is no current cancer prophylaxis yet.
However, whether coffee and tea can really fight cancer, act prophylactically against cavities, or prove beneficial for the cardiovascular system is hardly important to true fans. Rather, the Taste is the ultimate, and since both a cup of coffee and a mug of tea consist of over 96% water, this aspect is not to be underestimated.
What should the quality of the water be like?
The quality of the water is enormously important when it comes to taste. Therefore, the drinking water used to prepare coffee or tea should also meet certain characteristics. The best criteria for the water include
- Cleanliness
- Freshness
- oxygen content
- richness in minerals and
- a not too high degree of hardness.
The degree of hardness can indeed negatively influence some water. Reason: the limescale hinders the development of aromas in coffee and tea. Result: the result is not the best; the taste seems bland and unsatisfactory.
Now, one does not necessarily have to resort to mineral water to obtain ideal water for coffee. The tap water in our areas meets the latest standards, which are set in specific limit and guideline values. However, those who want to be on the safe side use a table filter, which significantly improves the taste of the water.
Which coffee and tea is best suited?
But it is not just the water that plays a significant role in enjoyment and taste. While some prefer fresh roasted coffee, others are satisfied with the instant variety. There are also imminent differences in tea: from bags to loose tea, there are several hundred varieties. But there is something for every taste.
Although for many people coffee is simply coffee and tea (whether black or green) is just tea, many manufacturers do indeed use the help of standardized taste. Important for the purchase: Coffee and tea should be free of pesticides, the plantation farmers should have been paid fair prices, and a seal that stands for organic and Transfair products shows the end consumer a high level of corporate responsibility and sustainability.
Improve flavor
Baking soda
Hard water prevents the taste of tea and coffee from fully unfolding. Here, the time-tested remedy baking soda helps once again. Simply dissolve this directly in the water or add it to the filter.
Chocolate or cocoa
Stir a piece of Chocolate (preferably dark) or a pinch of Cocoa into the coffee – it will taste much rounder and finer as a result.
Honey
Honey in tea is well known, but honey also tastes very good in coffee and takes away a little of its bitterness.
Read also:Â Tips all about the coffee bean
Photo by Janine, meinhaushalt.at
