You see, actually drinking your ‘coffee harvest’ and growing the tree are two completely different things. It could actually be said that the growing, harvesting and production of the coffee beans is actually a science because it involves many processes, from actually keeping the plant and tree in the right humidity and temperature to collecting and processing the beans, and then washing them.

Coffee is a diuretic, which means that your need to pass urine will increase when you drink it. And if you don’t replace this loss of fluid from your body (with water), you will find yourself in a state of dehydration. And dehydration is a cause of constipation.

So does coffee cause constipation or does it help cure the problem?

Well, a report by Manitoba Health, which is a government agency in Canada states that “having a cup of coffee with a meal may help stimulate your bowels”.

Caffeine simulates the effects of a laxative by stimulating peristalsis, which are the contractions of the colon (digestive tract) which push food through your system. In other words, caffeine triggers this action further than normal and reducing the effect of constipation.

However, although caffeine triggers this reaction, you must also consider a report by the National Institute of Health, which states that “People who have problems with constipation should try to drink liquids every day. However, liquids that contain caffeine, such as coffee and cola drinks will worsen one’s symptoms by causing dehydration… It is important to drink fluids that hydrate the body, especially when consuming caffeine containing drinks or alcoholic beverages”.

In my opinion, common sense should prevail when approaching this subject. If you are constipated, first make sure you are hydrated by consuming the daily amount of water. Next, drink a cup of coffee to stimulate peristalsis. (please note that you should not take this as being professional advice on this subject, I am just an enthusiast not a doctor or medical expert. You should always consult your doctor with health issues of any kind, including constipation.)

Source of articles:

Manitoba Health

National Institute of Health

Among the ‘non-connoisseurs’ of coffee, making a great tasting brew can either appear as straight forward as pouring boiling water as you would with tea or it can appear quite mystical with all the different blends and roasts, never mind the coffee machines of varying designs with switches and levers, filters and pots!

The simplest and most common process of making coffee is ‘Instant’. In decades past, the Israelis drank an ‘instant’ made from pulverized coffee beans and a little sugar. This was popularly known as ‘Botz’. Once drank the coffee grounds clang to the bottom of the cup leaving a muddy substance, hence the name Botz which means mud! It was a very easy brewing method, but the drinker needed a stomach lined with lead even to stomach it, let alone enjoy it!

As all connoisseurs of coffee know, there is an art of coffee making. If coffee is to live up to its aromatic promise it must be made with love and respect with each part of the process – from brewing to serving. There are many methods of coffee making, each having their advocates. Whether it is for the taste of your coffee, aroma, lifestyle of just habit – connoisseurs of the perfect roast, each have a favorite way of brewing, just because they admire and love it so much.

Looking for a Coffee Brewing Method?

Before falling victim of just one brewing technique, try them all and see which one suits you and your lifestyle best. But that being said, there is no shame for sticking to one particular style – even if you are just using one of the latest espresso machines or coffee makers. Your expertise could one day serve the greater good at the local fair! You never know.

A cup of espresso coffee, known for its distinctively deep aromatic flavor, is probably the most popular brew to be drank in coffee shops all around the world. A decade or two ago, the French Press or plunger method (the cafetiere) was the most popular way to drink coffee in the home. In fact, I think my own is at the back of the kitchen cupboard somewhere – but that was replaced with a beautiful stainless steel Kenwood!

The Brewing Process

The roaster has already ‘cooked’ your pre-brewed aromatic delight, and your coffee grounds have been born from the grinder, so all that is left now is for them to be dissolved in hot water. Brewing is a matter of two principles – boiling or infusion. The abundance of makers, machines and devices including vacuum pot, pressure, filtration, pumping and percolation and steeping are all based on this idea.

The Various Methods, Including Coffee Making Tips and a Bit of History

Infusion

This method serves to preserve the best aroma of the cup and the maximum flavor. Boiled water is poured over the thirsty constituents of the cup, when the temperature has cooled somewhat, which extracts the caffeine and releases the aroma without driving it away, as when boiled.

Boiling

Most people are unaware that when boiling water is poured over coffee grounds, a partial decomposition of the grounds causes a slight bitter taste as the aroma (caffeol) is distilled from the cup! However, drinking ‘instant’ is normal for most people anywhere in the world and the ‘bitterness’ has become an ‘acquired taste’, or is it just a habit stipulated by time constraints of the modern ‘nanosecond’ world? In fact when it is strong, a cup of java provides that extra kick or stimulation from the caffeine, which compensates for the lack of aroma. This loss of flavor, is usually and sadly substituted by sugar.

TIP: Try using slightly cooled boiled water.

The Plunger Method

The French Press method of coffee making is done by putting the required amount of perfect ground beans in a pre-heated (with boiling water) glass thermal carafe. Nearly boiling water is added, then stirred. This fusion is then left to steep for around four minutes, before being stirred one more time. The plunger filter is then gently pushed down as far as it will go, pushing the grounds to the bottom of the beaker and is ready for serving.

The Coffee Drip and Filter Method

Originally devised by the Archbishop of Paris (Jean Baptiste) de Belloy in 1800, it was just called the Drip Method (or percolateur). A cone-shaped filter or fine cloth bag removes the sediment of the grounds, resulting in the perfectly flavored brew.

Most modern filter machines are based on this technique, because it is reliable and more so, a convenient way of brewing.

The Vacuum Method

History of the Vacuum method of coffee making – A Scottish marine engineer invented the first vacuum pot in 1840. It was a magical looking contraption – A silver globe, a syphon and a strainer over a mixing bowl. It was a world favorite at one time because of its aesthetically enlightening and charismatic appeal. The glass container showed off the brewing coffee, with its changing colors and mixes as it infused.

This really is the forgotten method of making coffee, replaced by the percolator in the fifties and sixties of the twentieth century. Cold water is placed into the lower bowl and placed on a heat source, usually a stove or an electrical hot plate. The filter basket is placed in the upper funnel and the fresh coffee grounds added. The funnel is then placed over the lower bowl and sealed tightly and the ‘contraption’ is brought to the boil! Once the steam has risen into the funnel through a pipe, the mixture is stirred.

The water is left in the ‘brewer’ over the heat for a few minutes, then the whole pot is removed from the heat source and left to cool. Low Pressure develops in the lower pot like a vacuum, causing the hot brew to be sucked back down into the lower pot. This is then used as a serving pourer.

Ingredients:

500g of sugar
150ml of water
2 teaspoons of instant coffee
4 tablespoons of coca

Method for Making Coffee Syrup

Nice and simple recipe. Boil the water and the sugar in a small saucepan until syrupy. Next add the instant coffee and the cocoa powder and continue to boil a little while longer until you have the desired consistency.

Serving suggestion:

I have made this coffee syrup a few times and I like to pour it on to vanilla ice cream (chocolate, if I’m in the mood!) or plain sponge pudding.

Ingredients:

1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk

How to Make Cinnamon Coffee Cake

Firstly beat the egg, milk and the oil together. Then separately mix the dry ingredients and add to the egg mix. With flour, dust out a buttered baking dish tapping away any excess once you’ve finished.

Add the cake mixture to the pan, levelling off with a baking knife. Then bake in a pre-heated oven at 370 degrees (F) and bake for 25 minutes. Congratulations, you have a stunning cinnamon coffee cake!

There are several variations for a suitable topping, but as I like coconut, here is the coconut recipe.

Ingredients for Coconut and Nut topping:

1 cup of coconut
Half to 2/3 of a cup of brown sugar
1/3 cup of butter
Half cup of double cream

Method:

Mix the ingredients together and spread over the cake while it is still warm from baking. Put the cake into the top of the oven until the coconut topping has turned a light golden color.

Ingredients:

Hazelnut pralin
4 eggs (yolks separated from whites)
2 tablespoons of caster sugar
3 teaspoons instant coffee
300ml double cream

First make the pralin

Heat 100g of hazelnuts in a frying pan, all the while shaking it so they brown all over. Then add 100g sugar and stir until the sugar is melted and brown. Keep stirring the mixture so that the hazelnuts are covered with the formed liquid caramel. Then just pour on to an oiled baking tray and let it cool.

When the mix is hard and brittle, just grind in a food processor.

Method

Beat the egg yolks into a creamy pale mix and then beat over a hot water until they thicken. Stir in the coffee. Next remove from the heat and add the pralin which you’ve already prepared (above).

Allow this mix to cool.

Next beat the egg whites until they are stiff and beat in the sugar and very carefully fold into the creamy mixture. Pour this carefully into a wetted mould and freeze for at least an hour before serving.

Dip for a second into hot water to separate you frozen mousse from the mould and pour over a chocolate and coffee sauce and serve. Delicious!

Ingredients:

125g of cream cheese
2 eggs (whites separate from yolks)
2 dessert spoons of sugar
2 dessert spoons of cream
1 teaspoon of fresh coffee grounds/instant coffee

Method

Beat the cream cheese into the egg yolks, the sugar and the cream, until well mixed together. Next add the coffee and mix well again.

Fold in the egg whites which have already been beaten well. And then serve chilled in small pots.

This makes a delicious light cream.

This is a cream filling for cakes.

Ingredients:

2 egg yolks
75g of icing sugar
2 or 3 tablespoons of instant coffee
2 tablespoons of water (milk or rum!)
75g of unsalted butter

Method

Beat the egg yolks in with the icing sugar until pale and creamy. Carry on beating the mixture over boiling water until the cream has thickened.

Then dissolve the coffee in the hot water two tablespoons of instant coffee in two tablespoons of water (you can use milk or rum instead of water!) Then beat well into the egg mixture.

Remove from the heat and stir in the butter (while still warm) in small pieces and then beat until well blended. And there you have a delicious mocha butter cream! Enjoy.

This is a really easy sauce recipe to serve with puddings.

Just beat together two whole eggs.

Slowly add 150ml of strong coffee, beating well.

Next add a pinch of salt and 50g of sugar and stir in a small saucepan over boiling water until the sauce thickens. Do not let it curdle.

Then put in the refrigerator to Chill for a couple of hours and just before serving, fold in 150ml of whipped cream. And there you have a stunningly tasty coffee sauce, ready to serve with your favorite pudding (or ice cream!)

This is a really tasty chocolate sauce to serve with puddings and ice creams.

Method

Just melt 100g of cooking chocolate in 30ml of strong black coffee and stir well until the chocolate has melted completely. Let it cool and then add 50g of butter, just a little at a time, beating until it is thoroughly blended in.

Voila, a really tasty coffee sauce with chocolate! Enjoy.