Antioxidant Cafe Coffee Now Available on Amazon

Posted on May 19, 2013 by Laura Woods

antioxidant coffee on AmazonGood news! Antioxidant Café International is proud to announce that the world’s most powerful antioxidant coffee is now available through Amazon.ca for our customers’ convenience. Buying your antioxidant coffee though Amazon allows you to shop online for other products at the same time, and have them delivered to your door together. Amazon’s convenient 1-Click ordering (which is turned on automatically after you place your first order) allows you to place an order to any address you’ve shipped to in the past by – you guessed it – clicking just one button.

Antioxidant Cafe coffee is eligible for fast, free Super Saving Shipping when purchasing $25 or more of any eligible items on Amazon. Members of the Amazon Prime program receive free two-day shipping on any size order.

The first Antioxidant Cafe product to be offered on Amazon.ca is our popular Signature Roast Whole Bean coffee, a rich, full-bodied dark roast specialty coffee. Our Signature Decaf Coffee (Swiss wash method) is also available. High antioxidant Signature Roast coffee beans are available in single bags for $14.99, a six pack for $77.94 (save $12), or in a bulk coffee 24 pack for $287.76 (save  $72!). Our decaf coffee beans are currently only available in single bags, but if you’d like the option to buy them in a six pack, please let us know.

Our unique brand of Antioxidant coffee is flavourful and robust, enriched with 6 times more antioxidants than any other premium coffee. Antioxidant Cafe coffee is roasted using an exclusive triple-patented Healthy Roast Process™, in which the natural antioxidants are extracted from a portion of the green bean during the roasting process, and re-infused into the whole beans after roasting. The result is a rich and flavourful organic coffee with up to six times more antioxidants than a typical gourmet coffee, with no additives or preservatives.

Antioxidants are widely believed to help protect human cells from damage, disease and premature aging by neutralizing free radicals in the body. The natural polyphenol antioxidants contained in green coffee beans are the largest source of antioxidants in the average North American’s diet.

However, without the Healthy Roast Process™, the heat from the roasting process breaks down up to ninety percent of these healthy antioxidants as the beans are roasted to develop their flavour and colour. And the darker the roast, the more antioxidants are lost.

Containing only Rainforest Alliance certified, hand-picked Arabica premium coffee beans, our Signature USDA certified organic coffee is fast becoming a favourite of those who appreciate a rich, full-bodied dark roast coffee with no bitterness.

Don’t live in Canada?  Don’t worry, our delicious antioxidant rich coffee will soon be available on Amazon.com as well.

Image: jonobacon

 

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People’s Choice Five Best Coffee Makers

Posted on May 13, 2013 by Laura Woods
AeroPress Coffee Maker

AeroPress Coffee Maker

Lifehacker.com, which has devoted many articles to the popular subject of coffee, recently asked its readers to nominate their choice for the best coffee maker. Lifehacker offers helpful “tips, tricks, and downloads for getting things done.”

Lifehacker writer Alan Henry regularly puts out a “Hive Five” call for nominations of the best five in different categories: best iPhone case, best mind mapping tools, best document scanners, best sleep tracking gadgets or apps, best Google reader alternatives…  Henry then goes through the nominations and posts the reader’s top five choices. Henry asked for nominations for the best coffee maker, and then chose the top five from the “tidal wave” of responses.

So what was the number one choice for the best coffee maker? It was the ever-popular French press, or Bodum, also known as a coffee plunger or a cafetière. The number two choice may come as a surprise to many. In second place was a relative newcomer to the art of coffee brewing, the Aerobie AeroPress.

The AeroPress, invented in 2005, shares some of the characteristics of a French press, but uses a disposable paper filter instead of a wire or nylon mesh filter, takes a finer grind coffee, uses air pressure to extract more coffee flavour, and has a shorter brewing time) only 30 seconds). The AeroPress also has the advantage of a quick and easy clean-up.

In third place was the old standard pour over brewer, in which a plastic or glass cone with a paper filter holding coffee grounds is placed on top of a carafe or coffee cup, and the water slowly poured over it.

Coming in fourth was the Technivorm Moccamaster thermal drip coffeemaker. According to Henry, “The Moccamaster is a handmade thermal pot that represents a significant upgrade to traditional drip models. The Moccamaster (and its rival Bonavita BV1800) both strive to bring the temperature of the water up to the proper level in an independent heating area, away from the coffee and the carafe, and only then introduce the water to the coffee stored in the filter bed above the carafe.” The Moccamaster, a Cadillac of coffee makers with a starting price of about $300, was recently acknowledged in Cooks Illustrated Magazine.

Rounding out the top five was the humble Bialetti Moka Pot, also known as the Moka Espresso or the Moka Elite. Invented in the early 1930s, the Moka Pot is much more popular in Europe and Central and South America than in North America. Usually made of aluminum or stainless steel, the three-chamber pots are placed on the stove to heat the water in the bottom chamber. The steam pressure then pushes the water through the coffee grounds in a centre basket, and then the resulting coffee rises into a top chamber, ready to be poured into your cup.  Henry describes the resulting coffee as more like espresso than drip, with a flavor and balance to match.

It’s interesting to note that an “honourable mention” went out to Keurig Single Cup Brewers, which just missed being in the top five. Another honorable mention went to vacuum pot coffee makers (e.g. the Yama and the Cona).

Of course, Henry reminds us, whatever coffee brewing method you use, the most important thing is to start with freshly roasted premium coffee beans and good quality water. Grind the coffee beans just before brewing.

Voting is now in progress for the winner from the top five nominees. To read more about the best coffee makers, to vote for your favourite, or to check to see which one comes out of top, check out Henry’s Five Best Coffee Makers Hive Five on Lifehacker.com.

Photo credit: Tim Hollosy via Wikimedia Commons

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Coffee Joulies Put A End to Cold Coffee

Posted on May 5, 2013 by Laura Woods

Coffee_jouliesTwo young geniuses have invented “magic beans” that will cool your hot cup of gourmet coffee to the perfect drinking temperature, and then keep it there for hours. “Coffee Joulies” are stainless steel, oversized coffee bean shapes filled with a heat absorbing material.

According to Joulie inventors, “Dave and Dave” (Dave Petrillo and Dave Jackson), “Coffee Joulies work with your coffee to achieve two goals. First, they absorb extra thermal energy in your coffee when it’s served too hot, cooling it down to a drinkable temperature three times faster than normal. Next, they release that stored energy back into your coffee keeping it in the right temperature range twice as long.’

“This amazing feat of thermodynamics happens thanks to a special non-toxic material sealed within the polished stainless steel shell. This material is designed to melt at 140 degrees Fahrenheit, and absorbs a lot of energy as it melts. This is how Joulies cool your coffee down three times faster than normal. Once it reaches this temperature, the special material begins to solidify again, releasing the energy it stored when it melted. This is how Joulies keep your coffee warm twice as long.”

Kickstarter is an innovative web-based way to fund creative projects. The Kickstarter mission is to bring creative projects to life by providing a platform for supporters to pledge money to projects they would like to see come to fruition. Anyone that meets the guidelines can launch a project on Kickstarter. Project creators set a funding goal and deadline, and retain 100% ownership of their project. They offer rewards such as sample products to thank their supporters, rather than shares.

Dave and Dave’s Coffee Joulies project far exceeded their original fundraising goal of $9,500 by their May 1st, 2013 deadline. They raised an astounding $306,944, and attracted almost 5000 backers, who ordered 10,000 sets.

The material inside the “magic beans” is a proprietary substance the Daves call “phase change material”, or PCM. PCM is a food-based substance. The inventors point out that not only are Joulies food-grade and perfectly safe, they actually make drinking coffee (or any other hot beverage) safer than usual by reducing the risk of burning your mouth. The Joulies sink in your cup, so they don’t come into contact with your lips. However, they never get hotter than 140°F – not hot enough to burn you if they did.

Dave and Dave are both mechanical engineers who grew up across the street from each other in Pennington, N. J., and have been working on projects together for almost 20 years. The first 100 Joulie prototypes were built in Dave Petrillo’s parent’s basement. They have now re-opened a shut down Oneida silverware factory and gone into full production.

Coffee Joulies are dishwasher safe, although the inventors say they will usually just need rinsing.  The name “Joulies” is based on “joule”, the SI unit of energy. One bean is enough to cool, then heat, 4 ounces of liquid, making sure you get the most enjoyment out of your cup of premium coffee. A set of five beans sells for $49.95 and should last a lifetime with proper care. To learn more about or to order Coffee Joulies, visit www.joulies.com.

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Working Out of Coffee Shops

Posted on April 29, 2013 by Laura Woods

working in a coffee shopWith the growing availability of free wifi, an increasing number of telecommuters and the self-employed are escaping their home offices to work out of a coffee shop.  Many swear they are more productive away from the distractions of chores and family. Changing up your work environment and routine can help to avoid boredom and burn-out, and to spark creativity. As a bonus, coffee is a stimulant that increases wakefulness, and improves concentration and focus.

A coffee shop provides a sense of social interaction to those who might otherwise be alone all day.  Research has shown that a coffee shop provides “just enough” distraction – background conversation, espresso machines hissing, cups and spoons clinking – to boost creativity. There’s even an ambient coffee shop noise app, coffitivity, that “delivers the vibe of a coffee shop to your desktop”, providing what it calls “just enough noise to work”. The coffitivity website links to research on how the mix of calm and commotion in an environment like a coffee house aids in “creative cognition”.

For many, working outside of the office seems less like work. And a surprising number of people say they feel a need to look busy and stay focused when working out in public, where someone may glance at their computer screen and notice that they are on Facebook instead of the task at hand.

If you’re going to work over a cup of gourmet coffee at your local coffee house, here are some basic pointers:

– Don’t overstay your welcome. Some shops will state a time limit, but otherwise the unwritten rule is an hour to an-hour-and-a half per cup of coffee or snack, depending on how busy the place is.

– Tip the wait staff and/or barista. Tip especially well if the shop is busy and you may be displacing other customers.

– Choose your seat wisely to avoid uncomfortable drafts (by the door), or overly distracting high traffic locations (by the cash register).

–Use a small table instead of taking up a large table, and don’t take up too much room with your laptop case, papers, etc.

– Make sure your battery is charged. Not all coffee shops will offer a place to plug in, so make sure your laptop is charged, or bring an extra battery.

– The same goes for your cell phone, if you need it for work. Keep your phone on vibrate, and if you do need to take or make calls while at the coffee shop, make them very brief, or step outside.

– Don’t hog the receptacle if you do plug in to power your laptop. Be alert to others who may also need it. And don’t string your power cord where it may trip anyone.

– Bring your headphones. Noise cancelling headphones can save the day those times when the coffee shop is especially noisy, you’re having trouble concentrating, or you don’t want to be interrupted by fellow patrons.

– Be friendly. In his lifehacker article How to Stay Productive Working from Coffee Shops (or Anywhere Out of the Office), Kevin Purdy writes, “Most coffee shops want to see people meeting, events getting publicity, and people generally happy. If they wanted to reside over some nearly mute, screen-fixated stress junkies, they would’ve started a Wall Street accounting firm.”

– Be security conscious. Don’t leave your laptop unattended while you go for a refill or to the washroom. Be wary of keying in passwords or account numbers when using shared wifi. Purdy suggests you stay safe on poorly encrypted and secured public networks by ensuring your firewall is turned on, turning off public sharing in your network settings, and using SSL whenever possible.

Purdy suggests the following helpful apps and tools for those who regularly work outside of the office:

  • A file hosting service such as Dropbox, Google Drive or SkyDrive, which allow you to store up to 2 GB of files that are always available on your computers, your smartphone, and on the web.
  • Tethering software such as PdaNet for your phone, to allow your laptop or iPad to go online wirelessly through your phone’s network over Bluetooth or via a USB cable should the shop’s wifi go down.
  • An offline mail client such as Modzilla Thunderbird, Apple’s Mail.app, Microsoft Outlook which offers some kind of function for reading and writing email, then syncing it later for making the most of your battery and your offline time.

This should go without saying, but chose a coffee house that serves a good cup of premium coffee. If you’re going to pay for it, you might as well enjoy it.

Image: Andrew Bogott via Wikimedia Commons

 

 

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Good News for Lovers of Dark Roast Gourmet Coffee

Posted on April 22, 2013 by Laura Woods

Screen Shot 2013-04-21 at 7.49.22 PMAntioxidants are widely believed to help protect human cells from damage, disease and premature aging by neutralizing free radicals in the body. Scientists and nutritionists have long known that green coffee beans are an excellent source of natural antioxidants with antiviral and antibacterial properties. In fact, the natural polyphenol antioxidants contained in green coffee beans are the largest source of absorbable and metabolizeable antioxidants in the average North American’s diet.

However, as the beans are roasted to develop their flavour and colour, the heat from the roasting process breaks down these beneficial antioxidants. As a matter of fact, up to ninety percent of these healthy antioxidants are lost as the coffee beans are roasted. And the darker the roast, the more antioxidants are lost. For all but one premium coffee, the darkest roasts are the lowest in antioxidants, forcing coffee drinkers to sacrifice the heath benefits for taste.

But Antioxidant Cafe coffee is roasted using an exclusive triple-patented Healthy Roast Process™, in which the natural antioxidants are extracted from a portion of the green bean during the roasting process, and re-infused into the beans after roasting. The result is a rich and flavourful organic roast with up to six times a much antioxidants than a typical gourmet coffee, with no additives or preservatives.

The Healthy Roast Process™ was developed by American cancer researchers, and is patented by AMC Cancer Research and The Oncology Group. Basically, the antioxidants are extracted from a portion of the beans before roasting, and then reintroduced to the roasted beans through a spray-metering process. The extracted antioxidants are quickly reabsorbed into the porous roasted beans, where they remain until the coffee is brewed.

According to best-selling health writer Dr. Mercola, it’s often the case that foods with the darkest pigments offer the most robust health benefits, and the benefits of dark-roast coffee may be superior to those of light roast. He writes on mercola.com that “organic whole-bean black coffee does appear to have some health benefits, and it seems the darker the roast, the more benefits it provides”. He also points out that darker roast coffee has less caffeine. Dr. Mercola cautions that most coffee produced today is heavily contaminated with pesticides, and advises that you drink only pesticide-free organic coffee.

The good news for coffee lovers is who enjoy the rich, full-bodied aroma and flavour of a dark roast is that they can enjoy a delicious cup of Antioxidant Cafe’s signature dark roast without losing out on the all-important health benefits of antioxidants.

Antioxidant Cafe Breakfast coffee is also available in for those who prefer a lighter roast, and Antioxidant Cafe Decaf premium coffee is ideal for those avoiding caffeine. All Rainforest Alliance certified Antioxidant Cafe coffee is 100 percent hand-picked quality Arabica beans from Honduras.

 

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Six Unusual Uses for Coffee Grounds

Posted on April 15, 2013 by Laura Woods

Coffee_groundsDo you want to get the most value out of your precious gourmet coffee? Here are some unusual ways of using leftover coffee grounds that may make you wonder who thought of them in the first place. You’re going to want to try at least one of these:

1) Removing stubborn odours from your hands.

Rub a few coffee beans in your hands to get rid of stubborn odours on your hands from cooking strong smelling foods like garlic, onions, or fish. You can even use your used coffee grinds to avoid “wasting” coffee beans. When the unwanted odor is gone, wash your hands to remove the smell of coffee.

2) Reducing cellulite.

Caffeine is a vasodilator that constricts your blood vessels and tightens your skin, and is the primary ingredient in many expensive cellulite creams. Mix ¼ to ½ cup of warm coffee grounds with about two tablespoons of virgin olive oil and apply them to the “problem area”. If you want to take it up a notch, you can add a few drops of juniper or rosemary essential oil. Rub the mixture in well using a circular motion; cover the area with plastic wrap to hold it against the skin for about ten minutes; then rinse off. This can be messy, so is best done in the shower.

3) Fertilizing your plants.

Watering your houseplants with leftover coffee can provide them with a healthy dose of nitrogen (needed for good leaf growth and color) and trace amounts of phosphorous, potassium, calcium and magnesium. Use only black coffee; dilute it half and half with water, and don’t use it more than once or twice a week. Coffee has an acidifying effect on soil, so this works particularly well with acidic soil loving plants like African violets and dieffenbachia.

You can also use coffee grounds to fertilize your outdoor plants, especially those that like acidic soil such as blueberries, azaleas, rhododendrons and evergreens. Bonus: the grounds discourage garden pests like slugs, snails and insects.

4) Touching up scuffs and scratches on wood furniture.

You can use leftover coffee grounds to darken light scratches on wood. Dip a cloth or a Q-tip in the grounds, and simply dab them on the marred area. Don’t overdo it – let it dry for a few hours between applications to avoid the touched up areas from getting too dark.

5) A natural flea treatment for your dog.

Unlike most people, fleas don’t like coffee. This makes used coffee grounds a useful rinse to combat fleas on your pet. Simply shampoo your dog; rub used coffee grounds well into its coat, and then rinse them out. You may want to brush out any remaining grounds after your dog’s fur has dried. Some pet owners also place used coffee grounds in sachets in their dog’s bedding or favourite resting places. Important: DON’T let your pet lick or eat the grounds – caffeine is toxic to dogs.

6) Treating the worms in your compost bin.

The worms in your compost love coffee grounds! Add a cup or so of grounds per week to your worm bin for a small compost bin. Adding more, or adding them more often, could be too acidic for the worms.

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How to Use a French Press to Make Rich, Flavourful Coffee

Posted on April 8, 2013 by Laura Woods

FrenchpressThe original French press (sometimes called a coffee press, press pot or a cafetiere) was patented by Italian designer Attilio Calimani back in 1929. Although it’s undergone a few modifications over the years, including the first vacuum coffee brewer designed by Danish kitchenware company Bodum in 1958, the basic principles remain the same almost 85 years later.

French presses usually consist of a glass or metal cylinder with a lid, fitted with a tight-fitting plunger with a metal mesh or nylon filter. Coffee grounds and water are poured into the cylinder, stirred, and left to brew for a few minutes.  Then the plunger is depressed to move the coffee grounds to the bottom of the cylinder and hold them there. Many coffee purists insist that this brewing method delivers the richest, most intense coffee flavour, as the all-important oils are not being trapped in a filter.

As with any coffee, it’s important to start with freshly ground gourmet coffee beans pure (ideally filtered) water, and a clean coffee maker. According to self-professed coffee nerd Mark Prince, you don’t want to use beans that have been roasted within the last few days, as they still contain “heaps” of CO2, which can cause a massive bloom of brown suds on top of your press pot.

Prince insists you must use a burr grinder, and not the less expensive blade grinder, to grind the beans for press pot coffee. This is because a burr grinder delivers a uniform grind of same-sized coffee grains. A uniform grind prevents the “sludge” that can occur in press pot coffee if the smaller grounds escape the press.

Start with about one rounded tablespoon of grounds per 4-ounce cup. Use a coarser grind of bean than you would use for drip brewing using a filter. Nylon filters can handle a finer grind than metal filters. You can adjust the strength of the brew by adjusting the amount of coffee grounds used.

Pour recently boiled, but not boiling (the temperature should be around 93 degrees C, or around 200 degrees F) water slowly and steadily over all of the grounds to saturate them. Leave at least an inch of empty space above the water line to the top of the cylinder. Stir the water into the grounds, using a non-metallic stirrer to avoid cracking the glass of your press.

Steep for two or three minutes for a small press pot, or four minutes for a larger one. This immersion of the grounds in the water helps build the rich coffee flavour. Some people leave the press uncovered during steeping to allow the coffee to “bloom” more. Then depress the plunger slowly and evenly, keeping the rod straight to avoid grounds escaping from around the edges into the coffee.  If you left the top off to brew, you may want to skim the grounds off the top of the coffee before plunging.

One disadvantage of a French press is that it’s harder to clean than a regular coffee pot, as the parts have to be disassembled. Some people scrub theirs with baking soda to remove old oils and coffee odours, while others use a denture cleaning tablet, or even an ultrasonic cleaner to make the job easier.

For an illustrated 12-step tutorial on how to use a French press, visit wikihow.com.

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The Suspended Coffee Movement Gains Momentum

Posted on April 1, 2013 by Laura Woods

Heart in coffeeThere’s a heartwarming coffee-related story spreading like wildfire on the internet that goes something like this:

“We enter a little coffeehouse with a friend of mine and give our order. While we’re approaching our table two people come in, go to the counter, and say, “Five coffees, please. Two of them for us and three suspended.” They pay for their order, take the two coffees and leave. 

I ask my friend: “What are those “suspended” coffees?”

“Just wait,” says my friend, and you will see.”

Some more people enter. Two girls ask for one coffee each, pay, and go. The next order was made by three lawyers, and was for seven coffees – three for them and four “suspended”.

I enjoy the sunny weather and the beautiful view of the square in front of the café, still wondering what’s the deal with those “suspended coffees”. Suddenly a man dressed in shabby clothes comes in through the door and asks hopefully, “Do you have a suspended coffee?”

Turns out it’s simple – people pay in advance for a coffee meant for someone who cannot afford a warm beverage. The suspended coffees tradition started in Naples, but it has spread all over the world, and in some places you can order not only a suspended coffee, but also a sandwich or a whole meal.”

The suspended coffee concept began in Naples in Italy, where it was called a “caffe sospeso”. A post on the accidentaltourist.com blog describes how a Naples barista described the concept as a type of “dignified charity” that began right after the war. The suspended coffee movement recently spread to Bulgaria, where over 150 cafes have joined the movement as of March 2013.

A Suspended Coffees facebook page was created January 11th, 2013, but heavy promotion of the page didn’t begin until March 27th, resulting in nearly 9000 fans in 24 short hours. At the time this post was written just a few days later, that number had climbed well over 27,000. There is now a companion facebook open group where any coffee shop joining the movement can post their name and location.

Coffee shops from around the globe – Hamilton Ontario; Portland, Oregon; Bryson City, North Carolina; Victoria, Australia; London, England, and even a gay club in Berlin, Germany have joined in. Many people are inquiring about coffee shops in their area where they can purchase suspended coffees for those in need, and entreating their local coffee shops to get involved.

The gratitude and enthusiasm for this project expressed in the comments on both facebook pages is truly uplifting. Come on people – get aboard the Love Train and pay it forward with a suspended coffee!

Photo credit: sekimura

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Ten Things You Probably Didn’t Know About Coffee

Posted on March 25, 2013 by Laura Woods

cup full of coffee beans1. A coffee bean is not actually a bean, but the seed of a fruit. Coffee trees produce berries, called coffee cherries, which turn bright red when they are ripe and ready to pick.

2. “Premium” coffee is almost always made from arabica beans. The less desirable robusta coffee beans (often used in instant coffee) have twice as much caffeine as arabica beans.

3. Coffee is one of the richest sources of healthy antioxidants in our diets – more than fruit and vegetables, including blueberries and green tea. Antioxidant Café’s triple-patented HealthyRoast® Process, developed by the American Cancer Research Center and US Oncology Group, results in up to six times more antioxidants than other premium coffee.

4. Reading coffee grounds from a Turkish coffee is a popular method of fortune telling (much like reading tea leaves), called tasseography or tasseomancy. Typically, the cup is covered with the saucer and turned upside-down, and the reader interprets the resulting patterns.

5. There are over 800 different compounds found in coffee. The combination and concentration of these compounds contribute to the different taste and aroma characteristics of coffee.

6. When coffee manufacturers remove the caffeine from coffee to make decaf, they then sell the caffeine to soft drink makers and pharmaceutical companies for use in soda and medicines.

7. Small amounts of cooled, black leftover coffee can be used to fertilize your houseplants, especially acid loving plants like violets and dieffenbachia. This is because coffee is a source of nitrogen (needed for leaf growth and color) and also has trace amounts of phosphorous, potassium, calcium and magnesium.

8. Household tip: Adding slightly damp used coffee grounds to your fireplace keeps the dust down and makes it much easier to clean the ashes out.

9. Researchers from Tufts University concluded that caffeine may enhance our ability to perform language-based tasks, and that such effects may originate in caffeine-related right hemisphere brain processes.

10. The barista’s unwritten rule for how long it’s okay for a customer to take up space in a busy coffee shop nursing one cup of coffee: one cup of coffee = one to one an hour and a half hours, depending on how busy the shop is.

Photo credit: sh0dan

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Antioxidant Coffee to be Featured on Hamilton’s CHCH TV Morning Live

Posted on March 19, 2013 by antioxidantcafe

Antioxidant Cafe’s International’s healthy antioxidant coffee will be featured on Hamilton, Ontario’s CHCH TV Morning Live Show the morning of Monday, March 25th. Viewers will learn what makes Antioxidant Cafe’s coffee stand out in the crowd of premium coffee.

For those of you who want a sneak peek, here’s what makes Antioxidant coffee newsworthy:

  • Antioxidant Cafe coffee is made from 100% hand-picked Arabica beans, grown in Honduras and roasted in San Francisco (or in Honduras for the US and International market). Arabica beans are considered superior in taste and quality to other varieties of coffee beans. Antioxidant Café’s beans are certified 100% organic, and grown on Rainforest Alliance certified plantations.
  • While all coffee is an excellent source of health-promoting antioxidants (better than any fruit or vegetable, including blueberries and green tea), the green bean is the richest source. When the bean is roasted, most of the beneficial antioxidants are burned off. The darker the roast, the stronger the coffee taste and aroma – but the fewer the antioxidants.
  • Antioxidant Café uses a triple-patented HealthyRoast® Process developed and patented by the American Cancer Research Center and US Oncology Group after seven years of research. In this innovative process, the antioxidants are extracted from of the green coffee beans before roasting, and re-introduced into the beans after they are roasted. The result is a natural antioxidant coffee with up to 600% more antioxidants than other traditionally roasted coffees.
  • The polyphenol antioxidants in coffee are called chlorogenic acid. They are the most absorbable and easily metabolized type of antioxidants for the human body. The antioxidants’ extraction and re-introduction is performed through a water osmosis process, without the use of chemicals. Due to the natural porous properties of coffee, the antioxidants are simply re-absorbed back into the roasted beans upon contact with the antioxidant solution.

These polyphenol antioxidants can help promote:

  • Heart health
  • Weight loss
  • Stronger hair and nails
  • Soft, youthful skin with reduced wrinkles and an even tone
  • Increased energy and stamina

And can help protect against:

  • Free radicals
  • Cancer
  • Aging and DNA damage
  • Alzheimer’s disease
  • Parkinson’s disease
  • Diabetes
  • Neurological diseases

Antioxidant Café healthy coffee is available across North America in Breakfast, Signature (dark roast) and Decaf varieties. Healthful Organics is the first and only distributor carrying Antioxidant coffee in Ontario.

cofee2

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