A worthy alternative: How to replace coffee?
With the increase of coffee shops in Moscow, the use of coffee seemed to become a necessity, and a colorful glass in hand – an essential accessory of a busy and successful person. And for many, a Cup of coffee is an off-season ritual that does not depend on trends. But when coffee is unbearable to drink, for medical reasons or taste preferences, they come to the aid – five alternative drinks from our review, three of which in a good way mimic the texture or taste of coffee, and two additional sources of vivacity.
If you really want a Cup of Americano, but the pressure whispers, the most obvious way to jump off a caffeine needle is, of course, decaf. Decaf coffee is prepared almost everywhere, and pressed tablets with a minimum caffeine content are available from each manufacturer. Why is the minimum content? Because no method of processing coffee beans is able to remove caffeine 100%, but 97% – Yes, please.
Extraction of caffeine from grain involves steaming or wetting the latter with water, after which caffeine is removed with solvents. Manufacturers claim that traces of solvents are thoroughly washed away, and yet the process entails changes in the phytochemical structure of the grains.
It should also be remembered that decaf, like regular coffee, increases the production of a hormone that stimulates the secretion of gastric acid. Information for those who celebrate the morning with a Cup of coffee on an empty stomach.
Chicory – old School decaf coffee
Before the era of coffee shops on every corner, 30 years ago, coffee was replaced by chicory. Like coffee beans, chicory root can be roasted, ground, mixed with other herbs and turned into a hot drink. Chicory gives the closest taste to coffee, but does not contain caffeine.
Chicory root is widely available: domestic – in the form of a simple powder, foreign – as a mix, supplemented with other useful roots, herbs, organic barley, Ramon seeds and aromatic additives – vanilla, cinnamon, nuts. And it is brewed quite simply as a favorite coffee: in the French press, in a drip coffee maker or with the help of filter bags for tea.
Another point in favor of chicory: it is a rich source of inulin –soluble fiber that promotes the growth of beneficial bacteria in the intestine.
Carob is a Substitute for coffee and sugar
Have you ever tried carob fruit? Pods with carob beans, also known as Ceratonia siliqua, growing in the Mediterranean, dried or fried, and then ground into powder. British chemists of the 19th century sold sweet pods to singers: chewing carob helped to maintain healthy vocal cords, calm and clear the throat.
Most often, carob is used as a substitute for chocolate, cocoa and sugar: added to pastries, desserts, make sweets and liqueurs. The powder has a unique taste with natural earthy notes and more nutty sweetness than ordinary cocoa. Carob is rich in vitamins A and B, and contains iron and protein.
On sale, the powder is found in raw and heat-treated forms. The first – has a sweeter taste, but without the aromatic signs of chocolate in confectionery it is used as a sweetener and thickener. The second – treated powder – is weak and medium roasting. The latter has a bright chocolate hue and aroma, just from it prepare hot drinks that can replace cocoa and coffee, and even without sugar. And Yes, it does not contain caffeine. If you drink it, you won’t like carob, you can always add in desserts and nutritious smoothies from group PP – it goes well with bananas and vegetable milk.
Maca – Cheerfulness in every smoothie
The theme of the dark color of the powders continues to poppy – frayed root of the cabbage family, or radish, which is grown in the mountains of Peru and known as “Peruvian ginseng”. Its benefits have long been discovered by local Indians who cultivate the root for food and medical purposes. For example, Peruvians used Maca in an attempt to improve cognitive abilities in children.
Rich in vitamins B, C and E, Maca provides enough calcium, zinc, iron, magnesium,phosphorus and amino acids, relieves spasms, stress, anxiety and General panacea.
Maca root powder is popular with bodybuilders and athletes: it increases endurance and gives strength – what you need in the absence of black coffee. And most importantly, for what we started all this: Maca invigorates, uplifting and increases energy.
Due to the mild taste of poppy powder is combined in cocktails and smoothies with other bright ingredients: cinnamon, vanilla, cocoa, matcha and coconut.
But if you insist on serving a hot drink in the morning, here is a simple recipe for Mac Latte:
Hot water, 1 Cup
Almond milk,1⁄2 cups
Coconut oil,1 tablespoon
Maca, 1 tablespoon
Sugar and cardamom to taste
Add all ingredients to the blender. Mix until slightly frothy. Serve warm.
Yerbamate – a well-Known source of vivacity
And now about the caffeine drink, but without the blackness and not in the form of powder. Yerbamate is an herbal tea made from the dried leaves of the South American evergreen Holly. South Americans describe their traditional drink as” Strong coffee, the benefits of tea and euphoria as chocolate.” It is extremely popular in Uruguay, where you can often see people sipping mate on the street, with a thermos of hot water in their hands, to refresh your tea after.
Just because South Americans drink mate all day doesn’t mean you have to do it! One Cup of mate (200 ml) contains about 70 mg of caffeine, which is similar to the content of an invigorating substance in an average Cup of coffee. Compared with other common stimulants in the world – coffee, tea, cocoa and guarana – judging by the reviews, mate gives the most balanced charge of energy that does not interfere with sleep at night. Plus – with tea we get minerals and vitamins, including Riboflavin, thiamine, phosphorus, iron and vitamins C and E.
Yerbamate contains a set of polyphenols and has greater antioxidant power than any other tea-based drink. Traditionally, the ritual of consumption of mate involves multiple brewing it in a pumpkin-shaped vessel with a hole at the top to add boiling water. And drink tea through a metal straw. But, fortunately, you can brew it and just using a tea filter or buy immediately in bags for brewing for 3-5 minutes.
The match – Because it’s beautiful.
This type of tea has already gained popularity among the Russian consumer. Like green tea, matcha comes from the plant Camellia sinensis. But it is grown differently: plants are closed from direct sunlight for 20-30 days before harvest, which gives it a dark green color, increases the production of chlorophyll and amino acid content. After collecting the leaves are cleaned of stems and veins, and ground into powder –matcha (or matcha).
Matcha contains the nutrients of a whole tea leaf, which provides more caffeine, antioxidants and beneficial plant components than can normally be obtained from green tea. This source of caffeine is perfect if you are tired of the taste of coffee.
Studies have shown that the match helps to improve attention, increase reaction time. A green tea reduces the level of total and “bad” cholesterol and helps to speed up metabolism. For the preparation of the match requires special tools – bamboo whisk, but it has long been possible to find in the shops of the city. Of course, it is easier to order your portion of the match in a cafe or coffee shop, of which now quite a lot, but if you cook this tea at home, you can feel and “adjust” the necessary dose and consistency of the drink. Matcha brew as just hot water and milk, whipping on the drink air foam. But as is the case with any utility in this world, a lot of “good” – also not good.