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I've been all over these forums & can't find the 'right forum', so mybe i'll find an answer on the front porch ? 
I have 2 cans of 'cheapie' coffee ; tried mixing them so they would be more flavorful, but not-so-much did it work. Might buy a more spendy brand & mix them, but in meantime, anyone have any ideas on how to make these cheap brands taste better ?
Thanks !
Java Jolt: Coffee May Boost Longevity Study finds fresh evidence that the bracing brew could extend your life
RICHARD VOGEL, AP IMAGES
A British study reinforces earlier research showing health benefits of regularly drinking coffee.
Go ahead and have that cup of coffee, maybe even several more. New research shows it may boost the chances for a longer life, even for those who down at least eight cups daily.
In a study of nearly half a million British adults, coffee drinkers had a slightly lower risk of death over 10 years than abstainers.
The apparent longevity boost was seen with instant, ground and decaffeinated, results that echo U.S. research. It's the first large study to suggest a benefit even in people with genetic glitches affecting how their bodies use caffeine.
Overall, coffee drinkers were about 10 percent to 15 percent less likely to die than abstainers during a decade of follow-up. Differences by amount of coffee consumed and genetic variations were minimal.
The results don't prove your coffeepot is a fountain of youth, nor are they a reason for abstainers to start drinking coffee, said Alice Lichtenstein, a Tufts University nutrition expert who was not involved in the research. But she said the results reinforce previous research and add additional reassurance for coffee drinkers.
"It's hard to believe that something we enjoy so much could be good for us — or at least not be bad," Lichtenstein said.
The study was published Monday in the journal JAMA Internal Medicine.
It's not clear exactly how drinking coffee might affect longevity. Lead author Erikka Loftfield, a researcher at the U.S. National Cancer Institute, said coffee contains more than 1,000 chemical compounds, including antioxidants, which help protect cells from damage.
Other studies have suggested that substances in coffee may reduce inflammation and improve how the body uses insulin, which can reduce chances for developing diabetes. Loftfield said efforts to explain the potential longevity benefit are continuing.
For the study, researchers invited 9 million British adults to take part; 498,134 women and men ages 40 to 69 agreed. The low participation rate means those involved may have been healthier than the general U.K. population, the researchers said.
Participants filled out questionnaires about daily coffee consumption, exercise and other habits and received physical exams, including blood tests. Most were coffee drinkers; 154,000, or almost one-third, drank two to three cups daily, and 10,000 drank at least eight cups daily. During the next decade, 14,225 participants died, mostly of cancer or heart disease.
Caffeine can cause short-term increases in blood pressure, and some smaller studies have suggested that it might be linked with high blood pressure, especially in people with a genetic variation that causes them to metabolize caffeine slowly.
But coffee drinkers in the U.K. study didn't have higher risks than nondrinkers of dying from heart disease and other blood pressure–related causes. And when all causes of death were combined, even slow caffeine metabolizers had a longevity boost.
Freshly brewed, hot cuppa coffee.
"Let me hold that thought..... Ahhhh, perfect!"
Turmeric Fat Burning Coffee Amount Per ServingCalories 78Total Fat 8 g
prep 5 mins
cook 10 mins
total 15 mins
yield 2 cups
Ingredients:
- 2 cups of organic coffee
- ¼ tsp of turmeric
- ¼ tsp of cinnamon
- 1 tsp of XCT oil (or coconut oil)
- 1 tsp of grass-fed butter
- Dash of sea salt (best is pink salt)
- 1 squirt of vanilla stevia
- 1 squirt of English toffee stevia
Instructions:
Step #1: Brew 2 cups of coffee
Step #2: Pour into a glass blender while it is still hot
Step #3: Add all the ingredients and blend
Step #4: Serve and Enjoy!
Nutrition Facts
Serving Size 1 cup
% Daily Value |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Helpful Notes:
You can make more depending upon how much you want, simply multiply the recipe. Be sure to use a glass blender for this recipe as you wouldn’t want to pour hot coffee into a hard plastic blender as it will cause the plastic chemicals to leach into the blender.
Feel free to use the natural sweetener of your choice and to the flavor of your choice. The dash of salt takes away the “bitter” after taste of stevia and makes this super flavorful and enjoyable.
You can also start small with the XCT oil and gradually work up. If you take too much, you may notice indigestion or diarrhea. Most people tolerate 1 tsp at a time just fine.
If you don’t have XCT oil around you can use MCT oil or coconut oil for this recipe. We like the XCT oil because of its ability to immediately produce ketones in the body for fat burning and energy.
Coffee and cake go good together! Here is coffee "in" cake. Maybe even better.
This is a great combination:
Chocolate and Vietnamese Coffee Tart
Makes about (8) 4" tarts or (1) 8" tart
from Pichet Ong’s The Sweet Spot
Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1 1 /3 cups (203 grams) all-purpose flour
1 large egg
Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1 3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk
Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 tablespoon sweetened condensed milk
1/8 teaspoon salt
For the tart shells: Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal.
Add the egg and process just until the dough comes together.
Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.
When you are ready to bake the tart shells, preheat the oven to 325 degrees F.
Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8" thickness.
Place your tart pan or tart rings on a baking sheet lined with parchment paper or a Silpat.
Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.
Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch.
Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.
For the ganache: Place the chocolate into a large bowl and set aside.
In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.
Pour the hot mixture through a sieve over the chocolate and whisk to combine.
Add the eggs one at the time to the chocolate mixture and whisk to combine.
Add in the condensed milk and whisk until the mixture is very smooth and shiny.
Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle.
Let tarts cool on a rack and unmold to serve.
Something new and different........
Striped Coffee Pudding
Ingredients
- Instant Coffee 4.5tsp
- Milk 420ml
- Whipping Cream 30ml
- Water 410ml
- Gelatin Powder 18g
- Sugar 90g
Cooking Method 
1.Mix 6g gelatin powder, 30g sugar and 3tsp instant coffee with 100ml water, dissolve over low heat. Add 160ml cold water, stir well. Pour the mixture into cups, refrigerate for around 30 minutes. The first layer is done. 2.Mix 6g gelatin powder, 30g sugar and 1.5tsp instant coffee with 150ml water, dissolve over low heat. Add 150ml milk, stir well. Pour the mixture into cups, refrigerate for around 30 minutes. The second layer is done. 3.Mix 6g gelatin powder and 30g sugar with 100ml milk, dissolve over low heat. Add 170ml milk and 30ml whipping cream, stir well. Pour the mixture into pudding cups, refrigerate for around 30 minutes. Ready to serve.
1.Mix 6g gelatin powder, 30g sugar and 3tsp instant coffee with 100ml water, dissolve over low heat. Add 160ml cold water, stir well. Pour the mixture into cups, refrigerate for around 30 minutes. The first layer is done. 2.Mix 6g gelatin powder, 30g sugar and 1.5tsp instant coffee with 150ml water, dissolve over low heat. Add 150ml milk, stir well. Pour the mixture into cups, refrigerate for around 30 minutes. The second layer is done. 3.Mix 6g gelatin powder and 30g sugar with 100ml milk, dissolve over low heat. Add 170ml milk and 30ml whipping cream, stir well. Pour the mixture into pudding cups, refrigerate for around 30 minutes. Ready to serve.
Yessss, I understand perfectly!
....as far as we know!
Good morning everyone! I hope this works.
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