Coffee beans in chocolate: benefits and harms

History of the drink and its taste characteristics

For the first time, residents of Latin American countries began mixing coffee with chocolate. Following them, coffee lovers in all corners of the world began to prepare an invigorating drink from two ingredients. It was originally consumed as a morning cocktail.

The energetic and nutritional properties of the coffee-chocolate drink perfectly awaken and tone, and enhance cognitive abilities. Today, coffee with chocolate is served as a dessert, it is considered a complete snack within a busy schedule and simply a source of inspiration.

A traditional coffee drink with the addition of chocolate is called mocha. In restaurants and coffee shops it is offered under the name mochaccino. There are several spelling options: mokachino or mocochino. The name comes from one of the Arabica varieties, which was distinguished by a chocolate aftertaste. It was delivered from the Yemeni port of Al Moha.

The taste and strength of a coffee-chocolate cocktail depends on the type of chocolate added.

A product with a high cocoa content (more than 70%) emphasizes the bitterness of espresso. The milk bar, dissolving in the drink, gives it a pleasant creamy aftertaste and softens the sourness or bitterness of the coffee beans.

You can use both dark and milk chocolate for the drink.

Natural coffee has minimal calorie content. Various additives add calories to a cup of tasty and aromatic drink. Thus, a serving of mocha with milk contains more than 300 kcal. Many people add cinnamon to the drink and sprinkle chocolate chips on top. This significantly increases the calorie content of the dessert.

Chemical interactions

There is one caveat to this good news. Coffee, chocolate and even tea should be consumed along with zinc, which combines with them to form a compound that slows down the aging process. This all has to do with the polyphenols found in these three foods. When polyphenols combine with zinc, that's when the magic begins.

It turns out that a combination of zinc and coffee, chocolate or tea (which contain polyphenols) may protect against what researchers call "oxidative stress," which is associated with the aging process. It is also associated with several other diseases and degenerative diseases.

For the first time, researchers were able to imitate the action of the enzyme. Previously, scientists tried to use iron or copper, but the results were negative. The reason seems to be that zinc is less toxic than other metals.

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It is possible that in the future coffee, tea or chocolate may become available with added zinc. But it should be borne in mind that any amount of alcohol can destroy the positive effect of this combination.

Benefits and contraindications

Mocha is not only a tasty but healthy dessert. Coffee has a tonic effect, and the endorphin contained in chocolate makes it a powerful antidepressant. It also increases hemoglobin levels and is useful for people who have anemia.

Nutritionists advise not to overuse coffee-chocolate cocktails. It has been proven that 2-3 cups of an invigorating drink a day are enough to maintain tone and performance. Consuming larger quantities causes gastrointestinal dysfunction.

Pregnant and lactating women, children and those losing weight should avoid drinking coffee with chocolate. Also, it should not be drunk by people with individual intolerance to the components. Those who suffer from hypertension, cardiovascular diseases and diabetes should also limit their consumption of chocolate coffee.

How do coffee and chocolate affect intelligence?

Everyone knows that cocoa beans are used in making not only coffee, but also a favorite treat - chocolate.

I think not everyone knows that coffee and chocolate increase the cognitive abilities of our brain. In general, coffee and cocoa, in addition to caffeine, contain chemicals that protect our brain.

Chemicals in coffee

• One of the active ingredients of the aromatic drink is caffeine , which contains methylxanthine. Actually, this substance interrupts adenosine receptors, which are responsible for our desire to sleep.

Adenosine is a brain chemical that reduces brain activity.

This interruption is associated with the central nervous system, which also allows dopamine to provide good health. After drinking a cup of coffee, we gain temporary concentration, good memory, pleasure and thinking. However, drinking large amounts of coffee causes irritability.

Caffeine is, in fact, the most popular psychoactive drug in the world due to its energizing behavioral effects, which closely resemble those of amphetamine and other similar stimulants.

As for the caffeine content in the coffee itself, here too everything depends on the types of beans and the methods of roasting them. For comparison, tea contains half as much caffeine as coffee.

During consumption, caffeine is absorbed in the stomach and small intestine, and then distributed throughout the body, including the brain. The amount of caffeine that circulates in the blood reaches its maximum 30 minutes after drinking the drink. And as caffeine is metabolized in the liver, the amount of circulating substances that make up caffeine decreases.



If we consider the effect of caffeine on a physical level, then we can say that it increases performance and compensates for the psychological consequences of physical activity. At the same time, caffeine increases blood pressure, homocysteine, and insulin levels.

• Quercetin is a flavonoid with antioxidant, antiviral, anti-inflammatory, and anticarcinogenic properties.
• Caffeic acid also has antioxidant and anti-inflammatory properties.

Antioxidants are substances that absorb chemically active molecules before they can damage sensitive tissues, namely the lining of blood vessels.

• Chlorogenic acid is also a chemical found in green coffee beans and unroasted beans. Chlorogenic acid disappears almost immediately after roasting. It helps reduce blood sugar and insulin production and also helps reduce carbohydrate production in the digestive system.
• Phenylindane is also a chemical that acts as a dual inhibitor of two major proteins that are associated with Parkinson's disease and Alzheimer's disease, Amyloid B and Tau. These proteins work in pairs to create plaques on neurons in the brain.

Recent research by scientists has shown that the production of phenylindane is associated with the process of roasting grains, i.e. The longer the beans are roasted, the more phenylindane is produced. Therefore, dark roasted coffee beans contain the highest concentration of phenylindane.

Thus, it appears that chemicals in coffee, or substances directly related to caffeine, enhance cognitive function, as well as protect neurons with antioxidants and reduce inflammation.

The healthier the neurons, the easier it is to make new connections and learn.

Chocolate increases our intelligence level

It's especially worth paying attention to dark chocolate or cocoa because these foods are rich in flavanols, which act as antioxidants and anti-inflammatory.

Research has confirmed that flavonoids improve heart and vascular health, providing healthy blood flow, so necessary for the entire body and brain health.

In addition, flavonoids can cross the blood-brain barrier and also accumulate in areas of the brain that affect learning and memory. Flavonoids also directly bind to neurons and synapses in the brain, which subsequently improves brain function by increasing the production of proteins to create new neurons. It is this ability that helps prevent Parkinson's and Alzheimer's diseases.

A study by Italian scientists revealed the effect of cocoa on human cognitive function in the areas of attention, as well as memory and executive function.

Thus, scientists have discovered interesting facts regarding the beneficial qualities of chocolate.

• It turns out that eating dark chocolate can lead to immediate improvements in cognitive function, just like coffee.
• High flavanol levels improve visual processing
• Eating dark chocolate improves cardiovascular circulation in the brain
• Consumption of cocoa does not change our behavioral signs
• High flavanol levels improve visual processing

But here it is worth paying special attention to the fact that it is dark chocolate that is most beneficial, especially with a high cocoa content, than milk chocolate, milk drinks or white chocolate with a low flavanol content.

Conclusion

So, just like dark chocolate, cocoa and coffee have an impact on our cognitive abilities by helping to protect neurons in the brain. Both chocolate and coffee are rich in antioxidants and anti-inflammatory properties, which work in our brains to cope with stress and trauma, as well as aging.

For coffee lovers, I think this article was a confirmation that there are enough healthy ingredients in coffee beans that allow coffee lovers to enjoy their favorite drink. Well, for those who consider this drink harmful, I would advise not to drink it at all. After all, you can find many other healthy drinks that will help keep people healthy.

Of course, you should not abuse this drink, as caffeine can cause certain problems. But 2-3 cups a day will not harm your health. Recent research indicates that drinking coffee is associated with a lower risk of depression, mostly among women, and the lowest risk of stroke among women and men.

I wish everyone a good mood and good luck!

Recipes for making coffee with chocolate

There are many recipes for making coffee with chocolate. They differ not only in the list of ingredients, but also in the temperature of the drink. Some people like hot coffee, others prefer cold coffee.

Classic chocolate coffee drink

Classic chocolate-coffee drink
To prepare traditional mocha you will need:

• freshly ground coffee
• chocolate
• sugar
• milk

First you need to brew the espresso. Then you should melt the chocolate bar in a water bath, gradually pouring milk into the container. Without bringing to a boil, the mixture is removed from the heat and added to the coffee. The drink can be sweetened to taste and decorated.

Spicy

Spicy coffee with chocolate and spices
This type of recipe originated in Brazil, where they like to add various spices to coffee.

The drink requires the following components:

• Arabica
• mineral water
• bitter chocolate
• sugar and salt
• cream
• cardamom and cinnamon

Coffee and spices are poured into the Turk, filled with water and placed on low heat. After a couple of minutes, foam should appear on the surface of the liquid. At this point, the Turk is quickly removed from the heat until the foam settles. This action should be repeated twice.

Having brewed the main drink, move on to the second ingredient - chocolate. It, together with the cream, is sent to a water bath. A couple of minutes will be enough to melt the chocolate. The resulting mixture is combined with hot strained espresso and sugar is added if desired.

Drink spicy coffee hot.

Cold moccacino

Cold Moccacino
This cocktail is perfect for cooling and relaxing in the summer heat. To prepare it take:

• ground Arabica or Robusta
• sugar
• mineral water
• cream (whipped)
• milk
• chocolate
• ice
• mint

First the espresso is prepared. Beat milk, sugar and chocolate with a mixer, gradually increasing the speed. After 3-4 minutes you should get a lush cream. Then this mass is mixed with cooled and strained coffee, ice is added, and decorated with whipped cream and mint.

Features of preparation and serving

Traditionally, tall dishes are used for this drink.
To prepare mochaccino correctly, you must observe some features of its preparation:

1. For real mocha, only natural, freshly ground and freshly brewed coffee is used. If various spices are added to the drink, it should be strained after infusion.
2. Melt the chocolate in a water bath with 1-2 tablespoons of milk or cream. To prevent the mass from stratifying, the temperature is increased gradually. If you want to serve coffee with pronounced layers, the melted mixture is brought to a thick consistency. The chocolate used should not contain flavorings or other additives. This spoils the taste of the finished drink.
3. Milk is used heated (up to 70%) to prevent curdling. If necessary, it can be foamed. The classic recipe calls for twice as much milk as coffee.

Regular coffee shops do not adhere to strict etiquette and serve mocha in a variety of mugs. But in serious establishments they do this according to all the rules. Coffee and chocolate dessert is served in tall glasses with a handle. To get real pleasure, drink the drink through a straw.

You can consume this coffee and chocolate treat at any time of the year. In the summer heat, add a few ice cubes or a scoop of ice cream to mocha.

Coffee with chocolate can be made at home if you have quality ingredients on hand. But it’s much more pleasant to treat yourself to a ready-made delicacy in a good and trusted establishment. In the capital's cafes and restaurants, a serving of mocha costs from 130 to 300 rubles, depending on the level of the establishment and the method of preparing the drink.