5 Coffee Myths You Need to Stop Believing

Coffee is a science, an art form, and for many of us, an indispensable part of daily life. As one of Norway's leading specialty coffee roasters, we at Kaffa love to delve into the details that make up a perfect cup. But in the world of coffee, many myths and misunderstandings also abound.

Are you ready to separate fact from fiction? We've taken on the task of debunking five of the most persistent coffee myths. Stay with us, because the knowledge you're about to gain could change the way you drink coffee forever.

Myth 1: The fresher the coffee, the better it is

Many believe that coffee is like fresh bread – best straight from the "oven." But brewing coffee that was roasted just a day or two ago is rarely a good idea. This is the most persistent and controversial myth we're debunking here.

The truth: Immediately after roasting, coffee beans are full of carbon dioxide (CO2). This gas needs time to escape, a process called degassing. If you brew coffee that's too fresh, the gas will interfere with the contact between water and coffee grounds, leading to an uneven and often sour taste.

Coffee reaches its peak flavor somewhere between 8 and 28 days after the roast date. In this "magic window," the coffee has rested enough to deliver a balanced and rich taste, while still being full of lively aroma. It's important to note, however, that this window can vary quite a bit. Especially for very light roasts and very complex coffees, such as those often found in our Nordic roasting style, the peak can come even later and last longer. Some such coffees can continue to develop positively and reach their peak as late as 4-8 weeks after roasting.

Therefore, the roast date on your bag is not a "best before" date, but a "birth date." It tells you when the coffee is ready to shine. Our bags with one-way valves ensure that the coffee matures perfectly by letting CO2 out, without letting harmful oxygen in.

Myth 2: Quality coffee must be grown at at least 1800 MASL

Altitude above sea level (MASL) is often used as a mark of quality, and not without reason. Higher altitude means cooler temperatures, which leads to slower maturation and more complex flavors. But is a number like 1800 MASL an absolute guarantee?

The truth: Altitude is just one part of a bigger picture. The term terroir, borrowed from the wine world, describes how the total environment – soil, microclimate, sun conditions, and processing – shapes the flavor. (Ferreira, da Silva Oliveira, Ribeiro, Filete, Castanheira, Rocha, Moreli, da Silva Oliveira, Guarçoni, Partelli, Pereira, L. (2022)

A coffee from 1700 MASL in volcanic soil in Colombia can have a completely different and more exciting flavor profile than a coffee from 1900 MASL elsewhere in the world. It is the interaction of all these factors that creates a unique and memorable coffee. That's why we don't highlight altitude above sea level on our coffee batches at Kaffa.

Curious about what terroir tastes like? Explore our coffee menu, where the unique microclimate of each coffee creates exceptional flavor notes you must experience.

Myth 3: Espresso has more caffeine than filter coffee

The intense, powerful taste of an espresso shot tricks many into believing it's a real caffeine bomb.

The truth: Here we need to distinguish between concentration and total amount. Yes, espresso has a much higher concentration of caffeine per milliliter. But we rarely drink as much espresso as we do filter coffee.

A typical cup of filter coffee usually contains more caffeine overall than a single espresso.

Source: Compiled from (Joh.Johannson, 2023)(Kaffebryggeriet, 2021)

For most of us who enjoy a large, delicious cup of brewed coffee, we consume more caffeine than from a small, quick espresso.

Myth 4: Pre-ground coffee can be just as good

You open the bag, and a wonderful aroma fills the room. That must mean the coffee is fresh and full of flavor, right?

The truth: Unfortunately, it's the opposite. That lovely aroma is flavor escaping from the coffee. Coffee beans are small, protective capsules for hundreds of volatile oils and aromas. When they are ground, the surface area increases dramatically, and oxygen immediately begins to break down the flavor.

In fact, coffee loses up to 60% of its aroma within 15 minutes of grinding.

Buying pre-ground coffee is like buying an expensive perfume that has been left uncapped. Grinding the beans yourself just before brewing is the only way to ensure that all that fantastic taste and aroma ends up where it should: in your cup.

Ready to take control of the flavor? Invest in a good coffee grinder and experience the huge difference. Explore our selection of whole coffee beans and coffee grinders here.

If you find it difficult to adjust the grinder yourself, we have a number of articles here to help you.

Myth 5: Coffee is dehydrating

This is one of the most persistent health myths. Many are afraid of becoming dehydrated and believe they have to drink a glass of water for every cup of coffee.

The truth: Relax completely. Extensive research shows that moderate coffee intake is not dehydrating. After all, a cup of coffee consists of over 95% water. The fluid you get from coffee more than compensates for the very mild diuretic effect caffeine can have on those who don't drink coffee daily.  (Killer SC, Blannin AK, Jeukendrup AE (2013))

For the regular coffee drinker, coffee actually contributes positively to daily fluid intake. So enjoy your next cup of Kaffa with a clear conscience – it's a delicious part of a healthy and hydrated daily routine. Iced coffee is an excellent alternative on hot summer days. Read more about iced coffee here.

Summary

By understanding the truth behind these myths, you are better equipped to choose and enjoy the highest quality coffee. Let the coffee rest, look beyond simple numbers like MASL, understand what you are actually drinking, grind the beans yourself, and enjoy every cup without worry.

In later blog posts, we will delve into more of these myths to ensure they are well and truly dead.

Explore coffee's true potential – start with the best beans from Kaffa.no today.

Sources:

Killer SC, Blannin AK, Jeukendrup AE (2014). No Evidence of Dehydration with Moderate Daily Coffee Intake: A Counterbalanced Cross-Over Study in a Free-Living Population. PLoS ONE 9(1): e84154. https://doi.org/10.1371/journal.pone.0084154
Forskning.no (16.01.2014). Kaffe virker ikke vanndrivende. Hentet fra https://www.forskning.no/kaffe-virker-ikke-vanndrivende/1129146
DN.no (20.04.04). Kaffe ikke vanndrivende likevel. Hentet fra https://www.dn.no/kaffe-ikke-vanndrivende-likevel/1-1-384924

Soares Ferreira, D., Eduardo da Silva Oliveira, M., Rodrigues Ribeiro, W., Altoé Filete, C., Toledo Castanheira, D., Cesar Pereira Rocha, B., Polonini Moreli, A., Catarina da Silva Oliveira, E., Carvalho Guarçoni, R., Partelli, F. L., & Louzada Pereira, L. (2022). Association of Altitude and Solar Radiation to Understand Coffee Quality. Agronomy, 12(8), 1885. https://doi.org/10.3390/agronomy12081885
Ahmed S, Brinkley S, Smith E, Sela A, Theisen M, Thibodeau C, Warne T, Anderson E, Van Dusen N, Giuliano P, Ionescu KE and Cash SB (2021) Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora. Front. Plant Sci. 12:708013. doi: 10.3389/fpls.2021.708013. https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2021.708013/full
Portioli.it (2023). Coffee and microclimate understanding how the environment affects the bean. Hentet fra: https://www.portioli.it/en/blog/coffee-and-microclimate-understanding-how-the-environment-affects-the-bean

Johjohannsonkaffe.no (2023). Hentet fra: https://johjohannsonkaffe.no/hvor-mye-koffein-er-det-i-kaffen/
Kaffebryggeriet.no (2021). Hentet fra: https://www.kaffebryggeriet.no/koffein-kaffe/