Gold Coffee and Gold Coffee!

in #hive-1932123 months ago

No, I haven't gone back to drinking coffee. I'm not ruling out never drinking the stuff again, but I do want to be off it for at least a year to give it time to completely work its way out of my system, and see if it takes these headaches with it.

But anyway, that disclaimer aside, I have been reading here and there. And the other day I came across a mention of gold coffee. Gold?? All the eyes of #silvergoldstackers members light up. No, it's not actual gold. Not like that sake I posted a few months back that had gold flakes in it. Well, there is a gold component to one of the few things I'm going to introduce here. But first things first.

Gold Coffee

This is brewed from an ultralight roast, more than a light roast, more than a blonde roast. When the coffee is brewed from these ultralight roasted beans, the resulting drink is golden in color, resembling tea more than coffee.


photo from article

Supposedly this takes all the bitterness out of coffee. Yeah yeah, there are so many methods for making coffee less bitter. Classically people add milk, sugar, or cream to fight the bitterness. A few years ago the idea was add butter to make it less bitter. And now.. maybe gold coffee is the latest attempt.

Along with the less bitterness is lower acid levels, which seem to make gold coffee easier on the stomach for some people.

The potentially bad point (or good point, depending on your point of view) is that gold coffee has much more caffeine than regular coffee. As coffee drinkers know, lighter roasts generally have more caffeine than darker roasts, and an ultralight roast has even more. So there is that.

Overall it seems like an interesting idea. If and when I do return to coffee, I might try it out. I read a few pages on it, but this one might be the best, so if you'd like to try some gold coffee, go give it a read.

Gold filter coffee

Next I came across a method of brewing that uses actual gold. This time the gold is the filter, which is made from gold. This process seems to be named Swiss Gold Filter Coffee.


photo from article

Ok, the filter isn't solid gold. That'd probably be a bit expensive. It seems like a the filter is made from titanium and coated with a layer of gold. This layer of gold is said to prevent the coffee from sticking to the filter and also adds a unique flavor to the coffee.

As with all metal filters, it allows the oils to stay in the coffee, which adds flavor (but also lets through two chemicals in the coffee that raise your cholesterol. See a recent post I did on that). But in addition, it gives a gold flavor! I suppose that means on the micro level, parts of that gold layer are coming off and mixing into the coffee, so you really are consuming gold with this one—tiny tiny amounts of gold, but gold nonetheless. Gold!

Read about this method here.

Anyway, there we go. Two times of gold coffee, one using actual gold. If you are a coffee person, might be worth looking these up.

Hi there! David LaSpina is an American photographer and translator lost in Japan, trying to capture the beauty of this country one photo at a time and searching for the perfect haiku. He blogs here and at laspina.org. Write him on Twitter or Mastodon.
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One of those looks doable, the other looks like a pocketbook challenge. 😀

I am all about the caffeine, so bring those lighter brews.

Yeah I hear ya. I might try the first one sometime. Seems interesting.

Interesting gold test.
I have a 'gold' filter but the coffee sticks in it so it must be fool's gold filter.

I didn't know gold had an anti-stick property, but y'know, the site said so so it must be true ;)

I wasn’t aware of these details about these types of coffee. Of course, I’ve never tried them, but I would love to as I am a big coffee lover.

If you give them a shot, write about your experience and let us all know.

That's interesting.

Although I have read or looked up things about certain coffees, I never came across something that indicated the lighter roasts had more caffeine. Something to consider. I normally choose in the medium roast field with the occasional dark.

You had me until the higher caffeine part! I don't think I could handle that. Especially at my older age. I would probably be passed out after a cup of it!

!pimp

Swiss Gold Filter Coffee... interesting, @dbooster !
!BBH

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Cheers! Looking foward to drinking Sake and Japanese coffee. I tried Matcha (during Chado) and I love it.

I still drink the good old dark roast, but the good kind where the flavors blend together so nicely. Blonde coffee just has more caffeine than I like, makes me jittery.

So you're off the cup of joe for the time being?

@dbooster! @silversaver888 likes your content! so I just sent 1 BBH to your account on behalf of @silversaver888. (5/20)

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