So I know that there are benefits to drinking around 4 cups of coffee daily (hooray), but could you get those same benefits from fewer cups by manipulating grind size and brew time (French press for example)?
Thanks,
Tim
I have no idea.
K thanks! lol
@tfranc Hello my name is Max and I am someone who has considered this coffee related question as well. I am by no means an expert or qualified nutritionist or anything but an undergraduate Biochem exercise science double major and this is just my opinion and should be taken as such. Given your caffeine intake from the amount of coffee you consume is adequate relative to your bodyweight, (which I think according to the literature is roughly 4mg per kilogram of bodyweight) that should likely be where you should start basing how much you drink. The primary caveat to this is to when you consume your coffee which I would think should be on training days before your training or during your lifting warmup, which is typically what I do myself. The added benefit or refraining from caffeine intake on non training days (or even deload weeks/cycles) is the added benefit of resisting habituation or the spectrum of tolerance to the benefit of caffeine as an ergogenic aid. Cycling caffeine like this could improve the benefit you possibly get on training days which some research has lightly shown (if curious Dr. Lonnie Lowery (professor at the University of Mount Union would be a good person to discuss this with) . In regards to the added benefits of coffee not looking at caffeine specifically the primary benefits I have looked into are primarily the chlorigenic acids and other coffee phytochemicals which have to my very limited knowledge been suggested to aid in carbohydrate handling and the body’s ability to regulate blood sugar (glycemia). Given this added benefit of the composition of coffee specifically I would assume that the direct consumption of caffeinated or decaffeinated coffee at the basic level be something of interest to consume with the hopeful added benefit of improvement to carbohydrate handling which may improve the consumers ability during their training to regulate their blood sugar better which depending on your opinion is worthwhile or not. In regards to you origional question the exact impact of the method of how your coffee is brewed is a little harder to answer and the correlations to benefits easily lost in experimental error and the rather variable nature of the composition of coffee after being brewed. One person’s black columbian coffee may be entirely different than another person’s italian roast or one person may brew their coffee and entirely different way than another person, (which also complicates the caffeine content) which could completely change the actual composition entirely. Much like your diet I would wager that the benefits of getting into a routine where the typed of coffee or method you brew is the same each time or is something you acceptingly experiment as something fun be more of a benefit, and that looking into the actual caffeine content be most likely what you will receive more benefit from. Sorry to make a question seemingly simple more nuanced than how Gordon Ramsay cooks breakfast but I feel it would be a disservice not to look at multiple angles. Thankyou and hope this helped or offered some benefit!