.... The effect is significant with french press, turkish and scandinavian-type boiled coffee ...
How about Espresso? Or is the amount of cholesterol release directly related to stew/steep times?
I think of Espresso as coffee exposed to hot water over minimum time. It does not pass through a paper filter. In an ideal world there is a balance between brew time and flavor and that's where this becomes subjective not really scientific. Taste buds vary.
But the science says that you can filter out two of the products using paper. Those two stimulate the elevation of serum cholesterols and then by medical presumption increase your risk of cardiovascular disease. There are contrary theories of how cholesterol is dangerous or not too. And coffee afi's who believe that removing elements of coffee affect the flavor etc.
...I guess worrying about cholesterol in coffee is pointless if you haven’t had your own blood cholesterol levels checked.
There is an old rule in medicine: If you don't want to find a fever, don't take a temperature.
The corollary rule is: the more you find the more you have to do.
.... The effect is significant with french press, turkish and scandinavian-type boiled coffee ...
How about Espresso? Or is the amount of cholesterol release directly related to stew/steep times?
Fascinating insights from yourself and MikeBlue - thank you for posting.
I guess worrying about cholesterol in coffee is pointless if you haven’t had your own blood cholesterol levels checked.
Thanks! I went kind of off-topic from an already 'off-topic' subject :rolleyes: Espresso seems to have about half the amount of cholesterol-raising diterpenes of unfiltered coffee. With serving sizes usually being small it's not the worst type of coffee. When it comes to heart disease risk, one can make some infrences from family history, but statistically speaking everyone is at high risk, heart disease being the number 1 killer globally. But good point, I would also rather check my lipid panel and then make lifestyle adjustments if necessary, than worry :)
And Aeropress is great, been using it daily for half a year. I use it home as well as when travelling or hiking. It's portable, simple, rugged, inexpensive and versatile in terms of different types of coffee it can make. :)
As an additional point of view: James Hoffman on Youtube shows a method of testing the filter paper. He steeps a filter in typically hot water for coffee or tea and lets it stand for a few minutes. Then he tastes the water to identify the flavors added to coffee or tea by the filter itself. The vid I watched was for v60 filters. Ostensibly for the Hario but three different manufacturers. This might be something to add to your own testing rituals. Although by 80 uses I imagine any "paper" flavor would be long gone. LOL
Well, I had bin my Aeropress today. I’ve had it for a long time, used it consistently and for some reason put it away in the cupboard. We have been using a Hario in the meantime. Over the last week I have cleaned, re-cleaned and used my aeropress consistently, cleaning between each use. However it appears that the years have left a rancid old nasty coffee smell which permeates my coffee. Unacceptable. So I said goodbye this morning and held the trash ceremony so it’s back to Hario. I may invest in another aeropress but I really don’t need one.
Overheard at the end of the ice age, “We’ve been having such unnatural weather.”
Well, I had bin my Aeropress today. I’ve had it for a long time, used it consistently and for some reason put it away in the cupboard. We have been using a Hario in the meantime. Over the last week I have cleaned, re-cleaned and used my aeropress consistently, cleaning between each use. However it appears that the years have left a rancid old nasty coffee smell which permeates my coffee. Unacceptable. So I said goodbye this morning and held the trash ceremony so it’s back to Hario. I may invest in another aeropress but I really don’t need one.
I guess that’s one of the big disadvantages of plastics in food-ware.
What’s your V60 made of? I assume the lack of steep time in a pourer will reduce this effect significantly, though.
