Coffee Time! Exploring a Favorite Beverage

Coffee originated in the coffee forests of Ethiopia and has grown in popularity across the world, especially with today’s hustle-and-bustle culture. Unfortunately, numerous health controversies, concerns and warnings accompany this increasingly popular beverage. With so much confusion surrounding this energizing drink, determining fact from fiction sometimes is difficult.

An Ethiopian goat herder noticed when his goats consumed berries from a certain bush, they were awake and restless all night. Word about the energizing coffee berries spread east to the Arabian Peninsula, Europe and the U.S. As word about coffee grew, so did the popularity of coffee houses. Coffee houses were a place for people to drink coffee, listen to music, play games and converse with one another. The traditions of coffee houses continue today.

Many studies have explored the health benefits and risks of coffee. These are a few of the findings.

Although coffee in large amounts may have some negative effects, you can try strategies to reduce these outcomes. Drink coffee in moderation (3 to 5 cups per day). Consume a diet rich in calcium to prevent osteoporosis. Drink filtered coffee to avoid coffee’s lipid-raising agents.

Arabica beans have a subtle flavor, and the beans are more expensive to produce. Robusta beans are higher in caffeine and often possess a bitter taste. The beans are less expensive to produce. The coffee we purchase in stores often is a blend of the two varieties. Using more Robusta beans results in a rougher taste that is more bitter.

Several different coffee roasts are available and they differ in color, flavor and caffeine content. Which is your favorite roast?

Coffee beverages vary widely in calorie, caffeine and sugar content. Many coffee shops provide nutritional information online or in printed material. See Table 1 to see the nutritional profile of popular commercial coffee beverages and Table 2 to see how added ingredients at home or at a restaurant affect the nutritional profile of coffee. Be sure to read and compare Nutrition Facts labels on food packages to learn about your choices.

Source: www.Starbucks.com. (NDSU Extension does not endorse commercial products or companies even though reference may be made to trade names, trademarks or service names.)

Here are a couple of recipes that go well with a cup (or two) of your favorite coffee.

Key to abbreviations: c. = cup • oz. = ounce • tsp. = teaspoon • Tbsp. = tablespoon • lb. = pounds • g = grams • mg = milligrams

Snickerdoodle Muffins

1 c. (2 sticks) margarine
1¼ c. Greek yogurt (plain, nonfat)
2 eggs
2 tsp. vanilla extract
1 c. sugar
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. cream of tartar
¾ tsp. ground nutmeg
½ tsp. ground cinnamon
1½ c. all-purpose white flour
¾ c. whole-wheat flour
Topping: 5 tsp. sugar plus 1 tsp. ground cinnamon

1. Preheat oven to 350 F.

2. Combine wet ingredients (margarine, Greek yogurt, eggs and vanilla) in one bowl.

3. Combine dry ingredients (sugar, baking soda, baking powder, cream of tartar, ground nutmeg, ground cinnamon, all-purpose white flour and whole-wheat flour) in a separate bowl.

4. Fold the dry ingredients into the wet ingredients until dry ingredients are well-mixed. Make sure not to overmix muffins; lumpy batter is OK.

5. Grease muffin tins or use paper liners.

6. Scoop muffin batter into muffin tins to make about 22 muffins.

7. Stir together additional sugar and cinnamon and sprinkle a portion on each muffin.

8. Bake for 20 to 22 minutes or until they are golden brown.

Makes approximately 22 servings. Each serving has 180 calories, 9 g fat, 3 g protein, 23 g carbohydrate, 1 g fiber and 130 mg sodium.

Photo Credit:

NDSU Photo

Blueberry and Oatmeal Power Muffins

2 c. all-purpose flour
1 c. oats, quick or regular
⅔ c. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ c. honey nonfat Greek yogurt
2 large eggs, lightly beaten
4 Tbsp. unsalted butter, melted and slightly cooled
1 tsp. vanilla extract
1 c. fresh blueberries

1. Heat oven to 350 F.

2. Coat muffin tin with cooking spray or liners.

3. Combine flour, oats, sugar, baking powder, baking soda and salt in a bowl.

4. Combine yogurt, eggs, butter and vanilla in a second bowl.

5. Fold yogurt mixture into dry mixture; stir to combine completely.

6. Gently fold in blueberries.

7. Spoon into muffin tins.

8. Bake until top is golden and a toothpick inserted in center comes out clean, approximately 20 to 25 minutes.

Makes 16 servings. Each serving has 170 calories, 4.5 g fat, 4 g protein, 29 g carbohydrate, 1 g fiber and 210 mg sodium.

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For more information on this and other topics, see www.ag.ndsu.edu/food

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