We bust some of the most common coffee myths and misconceptions, to help you become a more informed consumer of this deliciously bitter elixir.
compounds than medium- or dark-roasted beans. Heat accelerates chemical interactions, which means it also breaks down caffeine compounds. So it stands to reason that the longer a coffee bean is roasted, the less caffeine it's going to contain when it's ground up and brewed.
A mini myth bust: There is no such thing as an espresso bean. Coffee for espresso is just regular old coffee that's ground very fine. Espresso roast is a marketing term.Some coffee aficionados turn their noses up at Starbucks coffee because of its typically toasty and smoky flavors, but that's not the result of Starbucks mishandling its beans.
Tip: If you want good, flavorful coffee for home, find a local café that roasts its own beans. I guarantee there's one within 100 miles of you, and they're going to produce coffee that tastes much better than anything a mass producer can make.Decaf coffee is unfairly maligned. It's often associated with lower-quality flavor and coffee drinkers who aren't “real” coffee fans. Both of these things are false. That's just plain-old gatekeeping.
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