April 19, 2018
He then turned to coffee. It was clear to Andrew that coffee had tremendous health benefits so he decided to work with the best to define what makes coffee so good for you, and to figure out how to get rid of the notorious bad stuff in coffee such as pesticides, yeast, mold and a series of flavor imperfections.
Andrew worked with a Professor named Adriana Farah for over 18 months lab testing coffees to figure out how to source the right beans (with no consideration for cost and convenience), with the correct roast curve, organic source and freshness. He then validated his coffee against 49 of the most popular brands in the market. His goal was to decide on every step of the production chain to determine how to avoid damage and maintain antioxidants in the coffee. That is not the driver for most decisions about coffee because the concern normally is taste and cost.
Andrew asked a different question and the answers led him to decisions not normally made by coffee companies. The result was a coffee called “Purity“, that is not the result of what Andrew did in the lab, but the result of over 30 choices in the production chain prioritizing health above everything without exception. Andrew personally made every one of those decisions and explains why on today's podcast. He'll also explain how he asked different coffee questions to the best experts in the industry, not just coffee scientists, but also the farmers and everyone else involved in every step of production.
He is truly knowledgeable about the difference in the process from bean to cup as it relates to the compounds that hurt or harm health, and during our discussion, you'll discover:
-The mysterious debilitating illness that Amber's wife experienced while drinking 4-6 cups of coffee a day…[12:15]
-Why Andrew began to study coffee at the Vanderbilt University’s Institute of Coffee Studies…[14:30]
-What science knows about coffee that most consumers don't and why coffee has gotten a bad rap as early as the 1950's…[15:35]
-Why coffee has gotten such a bad rap of late in California due to acrylamide levels…[17:35]
-The host of chronic diseases that coffee can control or eliminate risk for…[19:40]
-How to concentrate levels of chlorogenic acid in coffee to maximize antioxidant levels…[27:30]
-The shocking results of the laboratory results that Andrew conducted on 49 different coffees…[30:40]
-The unique three-step process used to select coffees that allow for extreme flavors combined with a crystal clean health profile…[42:15]
-How you can lower the caffeine content of coffee while maximizing antioxidants and taste…[49:15]
-Why the highest-standard packaging method is called nitrogen flushing to gain the height of freshness…[54:00]
-And much more!
Resources from this episode:
–Kion Coffee (use code BEN10 to get 10% off your order)
-My Man In The Arena coffee mug
-Joov – Visit BenGreenfieldFitness.com/joovv and use the code BEN25 to get a nice little discount off your purchase.
-Fisher Wallace – Visit FisherWallace.com/Ben to try the Fisher Wallace Stimulator® for 30 days and save $150 on your purchase.
-ZipRecruiter – Post jobs on ZipRecruiter for FREE by visiting ZipRecruiter.com/Green.
Do you have questions, thoughts or feedback for Andrew or me? Leave your comments below and one of us will reply!