According to those that know, Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species.

WHY IS SOME COFFEE BEANS STRONGER THAN OTHER? The answer to that question was searched for in-depth through generations. On the end of the day, we discovered that it all depends on the ROASTING PROCESS, COARSENESS of the beans after the GRINDING PROCESS as well as the PRESSURE when brewing the perfect cup.

That is why Espresso usually is stronger than drip coffee. The average espresso is made with 9 bars of pressure but most argue that 15 bars of pressure pull the best aroma out of the beans. When the fruit is picked also play an important factor in how strong the coffee will be once brewed.

So that brings us to the question of WHAT COFFEE IS THE STRONGEST IN THE WORLD? And HOW DO THEY GET IT SO STRONG? To understand the delicate chemical process behind this SUPER DARK ROAST, you need to understand some science. Don’t worry about it too much – I will explain it all in a few minutes.

Coffee is somewhat acidic and bitter. It’s darkly coloured, and it’s one of the popular drinks in the world because it can be prepared anywhere and anytime. When coffee berries turn from green to bright red in colour – indicating ripeness – they are picked, processed, and dried.

But before we reveal THE STRONGEST COFFEE in the world, the question of health comes to mind, IS STRONG COFFEE HEALTHIER THAN LESS STRONG COFFEE? What impact does strong coffee have on your kidneys or liver? Alot depends on the density of the coffee beans themself. The density of the bean changes as they are prepared. Beans that are roasted longer are less dense. If you measure your coffee by scoops, lightly roasted coffee will actually have more caffeine per scoop than dark roasted coffee. The reason for this is because the beans are denser than the darker roast. However, if you weigh out your scoops, darker roasts will have more caffeine, because there is less mass.

Below I discuss the general scientifically proven benefits of the health benefits of normal coffee.

What is the TOP 5 benefits of coffee?

• Coffee makes you smarter.

Science has proven that when you take the right portion of coffee, you will get smarter. You might ask why? And the simple answer is that coffee contains an active ingredient called caffeine that improves mood, vigilance, and brain function.

• Your liver needs coffee

If you have heard of Cirrhosis, it’s the end stage of the liver-stage caused by alcoholism and hepatitis. Proper intake of coffee helps to reduce the risk of Cirrhosis by 80% or more.

• Reduces suicidal thoughts

Suicidal thoughts result from depression, and a study by Harvard’s School of Public Health has shown that at least three cups of coffee daily can help reduce the risk of suicide by 40%; this is true because caffeine’s stimulant impact helps hoist people’s moods.

•  It contains enough vitamins and antioxidants.

Riboflavin is a vital vitamin found in coffee; this vitamin boosts energy and metabolism. Coffee also contains antioxidants, which help to fight disease and boost the immune system.

• It aids weight loss

Proper dosage of coffee can help reduce the risk of becoming obese and incurring type 2 diabetes due to the presence of caffeine, which is a stimulant and can help boost your metabolism. Do you want to lower the risk of diabetes? Drink four cups of coffee daily.

And now its time to reveal our list of the TOP 5 strongest coffee’s in the world that we have actually tasted ourselfs.

Our TOP 7 STRONGEST COFFEE’S IN THE WORLD – revealed

1 – BIOHAZARD COFFEE

Caffeine level: 928 mg per 12-ounce mug!

Type of bean: Robusta

Sizes available: 16 ounces and 5 pounds

This coffee brand isn’t the best known of the brands on this list, but Biohazard Coffee may actually be the most potent coffee in the world at this moment, based on caffeine content alone. Caffeine Informer recently lab-tested a sample of this coffee and found it contains 928 milligrams of caffeine in a standard-sized 12-ounce mug – that’s actually more than double the daily limit you should consume in just one serving.

Made with Robusta beans, Biohazard Coffee claims to: “Leave you feeling invincible, obtain non-stop productivity, enjoy sleepless nights, partake in all-nighter study sessions, and become unstoppable”. Caffeinne can be additive and you should always consume at least 1 glass of water for each cup of coffee you drink.

It’s available in both pre-ground and whole bean form, with sizes ranging from 1 to 5 pounds. However, Biohazard isn’t as invincible in the taste department as it might be when it comes to caffeine content. It tastes surprisingly bland for something that is marketed so boldly.

Like most of the coffees on this list, its taste is close to a regular dark roast. This might be deceptive – don’t forget you’re still drinking something that could actually prove dangerous to your health.

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2 – DEATH WISH COFFEE

Caffeine level: 728 mg in a 12-ounce mug

Type of bean: Undisclosed (The beans are sourced from India and Peru)

Sizes available: Regular 16 ounces and extra-large 5 pounds

Death wish coffee has been labeled as the world’s strongest coffee and contains about 728mg of caffeine per cup. Death wish coffee is widely recognized around the globe and its popularized by athletes and Superbowl ads.

This coffee has a palatable taste that isn’t bitter or unpleasant; it helps to keep you awake and gives you an extra boost in the morning for athletic performance. The kind of beans used for this toxic is yet to be known, though some sources said they source the beans from India and Peru.

3 – BLACK INSOMNIA

Caffeine level: 702 mg per 12-ounce mug.

Type of bean: Undisclosed – most likely Robusta

Sizes available: Regular 16-ounce bag, 10- and 50-packs of Nespresso capsules also available

Regards to Cape Town’s Sean Krista who is the brain behind this gratifying brew. Black Insomnia Coffee originates from the best beans grown in Uganda, Guatemala, and Brazil. No wonder Cape Town is popular for being the world’s coffee capital.

One cup of this explosive coffee contained 1105mg caffeine per 12oz during initial testing. The avg amount of caffeine we found per mug, however, is around the 702 mg per 12 ounces mug. That means it’s apparent that you won’t be sleeping after taking this coffee because it holds up to three times the caffeine quota approved for a healthy adult; it’s advisable to take it with precautions.

4 – KILLER COFFEE Co

Caffeine level: 645 mg per 12-ounce mug

Type of bean: Undisclosed – probably a blend of Robusta and Arabica

Sizes available: Regular 16-ounce bag, variety of bundles also sold on their website

Killer Coffee is an Australian entry in the superstrong coffee category.

While a lot of the coffee brands that are marketing themselves on strength are not big on things like freshness or third wave craftiness, Killer Coffee seems to hit a midway point between these two worlds. Although it has clearly branded itself as a “strong” coffee first and foremost, it also offers things like whole bean and Aeropress bundles.

Killer Coffee doesn’t claim to be the most powerful coffee in the world, but it does still contain an impressive 645 mg of coffee per 12-ounce cup, much more than regular coffee. It is a very dark roast with a mellow, strong but not bitter flavor.

5 – BANNED COFFEE

Caffeine level: 474 mg per 12-ounce cup

Type of bean: Blend of Robusta and Arabica

Sizes available: Sizes vary from 10 ounces to 2 pounds

Do you know that five cups of banned coffee equal five cups of regular coffee? Part of their PR campaign was designed to promote the brand as a strong coffee but the truth is, their just the same as any dark roast. That’s why it’s listed among one of the strongest Coffee in the world today but in fact, it’s not stronger than your local Starbucks. The brew we tasted has an intoxicating aroma and a clean taste.

Health sources had proven that Banned coffee is one of the cleanest coffee ever. It grew in the lush forests of Columbia, Guatemala, and Sumatra. 

Conclusion

Apart from the listed coffee above, there are still several kinds of coffee with a good amount of caffeine, such as Kick-Ass ground Coffee, Develi mountain black coffee, Shock Ground coffee, and lots more. I will delve more into these in a follow up post

For now sit back and be caffenated

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” Oomph is the intricate inner feeling of that touch of power, unexplained yet real, that comes with the drinking of coffee”

I had been a long term tea drinker, preferring tea to any other beverage for years, until one day, I had a new assistant. I was working as a dealer representative for stocks and shares at that time, and that means in a really stressful environment, being in the trading room all the time. So taking some time off to catch a cuppa and to be back to trading and watching the trading screens for the best prices was the perfect break anyone could hope for.

My new assistant was a young lady in her mid twenties, and it was interesting to see her prepare her drink.

No, she wasn’t a tea drinker like me. Instead, she was a coffee fan, perhaps even an addict to coffee, you may say. On her first day at work, she took out of her handbag three packs of instant coffee 3 in 1 – namely instant coffee, sugar and non-dairy creamer, and then proceeded to empty the three packs into one cup,adding hot water, making a strong coffee. She wasn’t through yet, because she also opened another pack of chocolate powder and sprinkled the chocolate powder on to her hot coffee, creating a tremendous aromatic smell that pervaded the trading room.

That was some “oomph” in her coffee.

After a period of three months, I found I was suddenly drinking coffee myself and wasn’t a pure tea drinker anymore. It was a subtle conversion process, and soon I found I really need that coffee in the afternoon trading session.

Few more ways to add more oomph to coffee.

Now, looking back, I have learnt a lot of techniques to add more “oomph” to my cup of coffee.

• One way is to enhance the taste with some special add-on ingredients.
• My most popular add-on ingredient is powdered ginseng. Ginseng is the traditional Chinese herb which is a root, and American ginseng is preferred to Korean or Chinese ginseng. This herb makes one alert when taken, and is normally taken to strengthen one’s immune system or body. You can get the ginseng powder from the Natural Herb Store. You also get it in the form of capsules that you can empty into a cuppa when you need the “oomph”.
• Be reminded that the ginseng root powder carries a somewhat bitter taste. So don’t equate quantity with more “oomph”. You just add sufficient to give you the enhanced aroma and the “oomph” you need.
• Another way is to add the “Tongkat Ali” root powder, which may be slightly harder to obtain. This root is from an original plant in Malaysia and is a well researched herbal root with aphrodisiac features. The aborigines of the tropical jungles of Malaysia use this to enhance their “manliness”. They prove this by having big families. Commercially, you can get a bottle of this Tongkat Ali powder under the brand name “Power Root” throughout the world. Just add a small pinch and you will find the difference in your taste and feel the subsequent well-being.

Now you can have that extra edge and “oomph” when you next take your coffee, regardless whether it is an espresso or a latte.

Drinking espresso has become a way of life for most people, particularly those who have heavy schedules and who take time out to relax with a cup of freshly brewed espresso or coffee.

Coffee’s Popularity increased by 48% in 2020

Coffee is so popular it is believed that it comes next to water as a popular drink. The whole world loves a good cup of coffee that annual consumption can reach as high as 400 billion coffee cups all over the world.

Most avid coffee or espresso drinkers can have a cup of espresso a day or even more, without knowing where this rousing beverage came from. That heavenly brew comes from coffee beans that are sourced from evergreen trees that are grown all over the world. The evergreen tree is widely grown in Latin America, Indonesia, Hawaii, Southeast Asia and in Africa.

How to make a good Espresso

While the word espresso may have come from an Italian word meaning express or fast, it really is a misnomer. Espresso has to undergo a process before one can enjoy its freshly brewed taste. To make a good espresso, one has to start with a good coffee variety that must have undergone proper grinding. A good espresso maker handled by a capable barista can yield an espresso that can taste heavenly. The goodness of an espresso can be determined even from its aroma alone.

Coffee drinkers who are serious about making good espresso should invest in a good espresso machine. Good espresso machines come in a variety of brands, sizes and prices. You don’t need to spend more to get a good espresso machine. There are good espresso makers that are reasonably priced. When making the espresso, always remember to turn on the espresso machine and allow it to heat properly. Establishments that have fast espresso orders do not really put off their machines. This way, they make sure it is properly heated for every espresso order.

Buying the correct coffee beans

When buying coffee beans, it is better to grind them as you use them. This is because keeping them even in a tight container after grinding can result in a loss of aroma. Attention should also be placed on the type of grinder being used. Conical burr grinders are preferred over flat burr grinders. The grinder with a conical burr can grind the beans without heating them and lessening their aroma in the process.

The coffee beans used for the espresso must be chosen well. Baristas should also make sure that only filtered water is used for the espresso. Water’s mineral content can affect the taste of the espresso.

When one finds a good coffee blend, the tendency is to buy more for storage. When you do this, do not commit the mistake of keeping coffee in the freezer or refrigerator. It is best to store them in a container that is foolproof and clean and place them in a dark and cool area.

Cappuccino began in Italy where it is still a delight of the morning routine. The Italians can tell a tourist from a native though because only a tourist will order a cappuccino after noon. It is considered a morning beverage in Italy, but in other regions of the world it is served throughout the day.

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When I think of cherries and coffee, I think of cherry infused dark, bitter, chocolate with a bold coffee flavor.

Maybe your first thought might be one of the famous flavored coffees or liqueurs. When we talk about Coffee cherries however, we refer to none of the above.

But do you know that the coffee bean used today for brewing came from a cherry tree? Those same beans are the actual seeds inside the Coffea plant’s fruits that grow from that plant. So coffee cherries are the actual fruit that encapsulates the seeds known as coffee beans.

The various beans we use to grind coffee from, start from seeds in the soil. We finally acquire the finished product in our grocery store without knowing much about the process.

As the cherry tree grows and matures, it starts to bear fruit. This fruit is referred to as cherries. The coffee plant and the traditional cherry tree are related but different. The coffee cherry is ready to harvest once they have ripened. Once the fruit is ready to pick, the colour of the cherry changes from green to red.

After the cherries are harvested, the skin and pulp are removed leaving just the seed. The seeds are then roasted and the end result is what we know as the coffee bean.

We can buy whole coffee beans, ground coffee, and even instant coffee crystals.

Now you may be wondering,

“but what about the actual fruit? The cherry?”

Can I eat coffee cherries?

In present-day society, we’re used to the sweet flavour of the cherries, and the fruit that we find in our neighbourhood grocery stores.

But in all reality, lots of today’s fruits do not resemble what they once were many years ago. That’s because we have modified, hybridized, and refined the ingredients to fit our lifestyles.

Take the banana for example. Several thousand years ago, the banana had many seeds that making the fruit a hassle to eat. They were more than likely ignored by our ancestors and not a part of their diet.

As for the coffee cherry and why it never gained popularity, like that of the raspberry or dark red cherries is simple. There is a lack of nutritional value.

Biting into one you will find that the cherry fruit anatomy consists mostly of skin and seeds. The pulp is attached to the seeds and best compares to the slimy pulp left on a peach stone. The skin of the cherry is very rough.

If you pick a perfectly ripe coffee cherry, then there will be a delightful flavor. While it was not like a ripe mango or the traditional cherry that we find in the local grocery store, it was pleasant. The best comparison would be a watermelon combined with an apricot.

Unfortunately for all the flavor, there is simply not enough flesh to enjoy the fruit as a whole. This is the main problem with consuming coffee cherries. Nonetheless, they are still fine for human consumption.

They are a part of some animals’ diets. The story of how coffee was discovered says that an Ethiopian herder by the name of Kaldi, took notice of his goats to increase in energy after consuming the cherries. This must be from consuming a lot of caffeine in a short period.

So why did we domesticate the coffea plant?

The energy-boosting effects of the caffeine of course!

While there is not a whole lot of flesh to consume, the seeds contain plenty of what billions of people crave every morning to get the day started. After removing the pulp from the seeds they are still not ready for use. They are so dense that the grinder would have difficulty breaking them down.

This is where the process of roasting comes into play. Once the seeds are roasted they become brittle and are easier to manage and grind to make coffee.

The roasting process is the main factor contributing to the flavor of the coffee. This was not the intention as roasting was a necessity to make the beans easier to handle and process for consumption for the first coffee roasters.

Your cup of coffee has a distinct taste that is associated with the agricultural conditions in which the plant grew. But when it comes to the flavour of the coffee cherry fruit and the by-product coffee, there is nothing in common. It would be like comparing a cooked chicken wing to an uncooked one.

What is Cascara?

If you are still curious about the flavour of the coffee cherry, another option is trying cascara. After the seeds are de-pulped the farmers dry the remaining skin with care. The end result is called cascara or a cherry coffee tea that has been popular with coffee farmers.

The taste is similar to tea, in that it is sweet and refreshing. It still has the distinct flavour of the coffee cherry. Also, cascara is on par with black tea for having the same amount of caffeine.

Some people consume the dried cherry skin as if it were a raisin. This is not suggested unless it is from a very reliable source. Cascara has been known to grow mycotoxins and mold. Other sources claim that it can provide antioxidant health benefits, but that has been debatable.

Even though the European Union has banned the sale of cascara until more studies are done, some still indulge.

If you still want to see what the hype is about I suggest getting a ticket and going straight to the source. Take a trip to a farm and either try the cascara in its dried form or as a drink.

Heck! While you are there you should also try eating a coffee cherry, ripened and picked straight from the tree.

For any coffee lover, this will be a worthwhile experience!

Can you eat coffee cherries raw?

The answer is yes!

You can eat them as a fruit. I would not advise consuming too many at one time though.

Can you eat coffee grounds for caffeine?

Yes!

You can certainly eat coffee grounds to get a boost of caffeine. I have tried this a few times while in school to get that instant kick of energy. It is a faster way to get caffeine to the system, but it definitely does not beat the taste of a cup of brewed coffee.

Find out more about eating coffee and the benefits!

Can you chew on the coffee beans?

Yes indeed!

You can chew the coffee beans, but you should be careful, especially depending on the roast. If it is a light roast then the bean will be very dense. If the coffee bean is unroasted then it will be hard, so be extra careful not to hurt yourself.

Choose the darker bean for the most brittle, and those should be easier to chew!

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