Okay, I admit it: I am both a coffee addict and a bit of a coffee snob. So much so that I want to get back to roasting my own coffee again as soon as I can. FYI, I roast in a wok over a propane burner, which is easy and inexpensive. I then use a french press as I find it gives the best flavor overall. I drink for taste, and while most days I go just for that, there are days where I do consider the notes in the flavor.
Over at Instapundit, I came across this article, which led to this study. I found it interesting because I already know that some things do effect my lipid tests (and I avoid them before the draw so as to get an accurate reading). That something else might be causing some variations is something I’ve wondered about.
So, I found a pour-over system half off and bought it. For the last few days, I’ve been making my coffee as normal (fresh ground beans in the french press), then filtering through the pour-over. No idea on lipids yet, but I will say that I was surprised at all that the filter caught. I also was surprised to find that, to my palate, it improved the flavor of the coffee. It will be interesting to see how the next bag (different brand and flavor) does, and if it also has an improved flavor. In a couple of months, when I have the next test, we will see if there is any change in the cholesterol or other lipids.
Some food for thought that might affect your tasty drink…