Brewing for Balance: Adjusting Your Cup for Reduced Inflammation

Question: How can I adjust my brewing or steeping methods to potentially reduce inflammation associated with my daily cup?

Your daily ritual of coffee or tea can be a source of comfort and potential health benefits, but it’s also possible to fine-tune your brewing methods to potentially mitigate any associated inflammatory responses. The complex chemical makeup of these beloved beverages means that how they are prepared can significantly influence their impact on your body [1, 4].

The Role of Extraction Parameters

The process of brewing coffee, for instance, involves extracting soluble compounds from roasted beans [5]. Research into fermentation protocols for coffee quality suggests that treatments like aerobic and anaerobic methods can positively influence acidity and volatile compounds, while CO₂ treatments may have an inhibitory effect [2]. While this research focuses on quality, it hints at how different processing conditions can alter the final chemical profile. For tea, the manufacturing process itself, including stages like drying, can significantly alter nonvolatile components, such as esters, which may contribute to astringency [4]. This suggests that the initial processing of the raw material plays a crucial role before brewing even begins.

Understanding Coffee Components and Preparation

Chlorogenic acids (CGAs) are a significant group of compounds found in coffee, and some research indicates that CGA-rich extracts can suppress inflammatory status by inhibiting key inflammatory pathways [7]. However, the concentration and form of these compounds can be influenced by various factors. For example, the altitude at which coffee beans are grown can affect flavor precursors and overall quality [5]. While not directly related to brewing, this highlights the inherent variability in the coffee bean itself. Furthermore, the type of coffee bean can influence lipid content, which may affect foam stability in espresso [1]. The method of extraction for coffee, such as espresso, involves specific pressures and temperatures that interact with these compounds [1, 5].

Steeping Strategies for Tea

For tea drinkers, the manufacturing process, particularly during the production of oolong teas, has been shown to influence the abundance of various nonvolatile components, including ester catechins, which can affect astringency [4]. While specific brewing parameters for inflammation reduction aren’t detailed, general principles of tea steeping—such as water temperature and steeping time—are known to affect the extraction of various compounds, including catechins and polyphenols, which have both beneficial and potentially irritating properties depending on concentration and individual sensitivity [4].

Beyond Brewing: Consumption Patterns

Even after brewing, consumption patterns can be associated with inflammatory markers. One study in Korean adults found that drinking two to three cups of coffee per day was linked to a lower likelihood of having high C-reactive protein levels, a marker of inflammation [8]. This suggests that moderate consumption, regardless of minor brewing adjustments, may offer some anti-inflammatory benefits for many individuals.

Ultimately, the journey from bean or leaf to cup is a complex one, with numerous variables influencing the final beverage. While direct evidence linking specific brewing or steeping adjustments to reduced inflammation is still emerging, understanding how processing and extraction impact the chemical composition provides a scientific basis for experimentation. Paying attention to bean origin, roast level, and the nuances of your brewing or steeping technique may offer a pathway to a more balanced and potentially less inflammatory daily cup.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [4] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Mabel Buelna-Chontal — Coffee: Fuel for Your Day or Foe for Your Arteries. — 2024-Nov-27 — https://pubmed.ncbi.nlm.nih.gov/39765784/ [7] — Atcharaporn Ontawong, Acharaporn Duangjai, Chutima S Vaddhanaphuti, Doungporn Amornlerdpison, Sirinat Pengnet, Natakorn Kamkaew — Chlorogenic acid rich in coffee pulp extract suppresses inflammatory status by inhibiting the p38, MAPK, and NF-κB pathways. — 2023-Mar — https://pubmed.ncbi.nlm.nih.gov/36873494/ [8] — Sooyeun Choi, Youjin Je — Association between coffee consumption and high C-reactive protein levels in Korean adults. — 2023-Dec-28 — https://pubmed.ncbi.nlm.nih.gov/37225668/