Beyond the Buzz: Brewing Smarter for Sustained Energy

Question: What simple brewing adjustments can I make to potentially improve energy levels without the afternoon crash from my coffee or tea?

The morning ritual of a caffeinated beverage is a cornerstone for many seeking to kickstart their day. However, the promise of sustained energy can often be undermined by a subsequent afternoon crash. Fortunately, emerging research suggests that simple adjustments to your brewing process might offer a pathway to more consistent energy levels without the sharp peaks and valleys.

The Role of Fermentation in Coffee

While not a direct brewing step in the traditional sense, the fermentation process used for coffee beans can significantly influence their final composition and, consequently, your experience. Studies have shown that different fermentation protocols can positively impact the chemical profile of coffee. For instance, aerobic and anaerobic treatments have been observed to influence pH, acidity, and volatile compound concentrations [3]. By potentially altering the release rate of compounds like caffeine or other bioactives, fermentation could be a key factor in how your body processes the energy from your cup. While more research is directly linking fermentation to energy release duration, the evidence points to its substantial role in shaping coffee’s inherent qualities [3].

Exploring Coffee Species and Processing

The type of coffee bean and how it’s processed also play a role. While robusta beans are often associated with higher caffeine content, the lipid content in arabica beans can affect foam stability in espresso [1]. The choice between arabica and robusta, or a blend, can subtly alter the overall sensory experience and potentially the metabolic response. Furthermore, research into coffee co-products highlights how different botanical parts and processing methods, like the washed process, can be associated with varying chemical compositions [4]. Understanding these nuances may allow for more informed choices about the beans themselves, indirectly influencing the energy profile of your brew.

Temperature and Extraction Considerations

For drip coffee, while brew temperature is a well-known parameter, its impact on the sensory profile, when strength and extraction are controlled, appears to be less significant than previously thought [8]. This suggests that focusing solely on hitting a precise temperature range might be less critical than ensuring optimal extraction. Over-extraction or under-extraction can lead to undesirable flavor profiles and potentially alter how the stimulating compounds are delivered. While not directly tied to preventing a crash in the provided excerpts, optimizing extraction is a fundamental brewing principle that underpins the consistent delivery of coffee’s natural compounds [8].

Beyond the Bean: Tea’s Potential

While much of the evidence here focuses on coffee, the principles of extraction and compound interaction are relevant to tea as well. Different tea varieties and processing methods influence their chemical makeup, including the balance of caffeine and L-theanine. L-theanine, an amino acid found in tea, is known to promote relaxation and focus without drowsiness, and when combined with caffeine, it can create a synergistic effect that leads to sustained alertness and improved cognitive function [7]. While the provided excerpts do not detail specific tea brewing adjustments for energy, the underlying concept of how compounds interact within a brewed beverage remains pertinent.

In conclusion, while direct brewing adjustments to prevent an energy crash are still an area ripe for detailed investigation, the existing evidence points to several key areas. The intrinsic properties of the coffee bean, influenced by factors like fermentation and species, alongside the fundamental principles of brewing extraction, are crucial. By paying attention to these elements, enthusiasts can move towards a more nuanced understanding of how their daily brew impacts their energy throughout the day.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — 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/ [6] — 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/ [7] — Jose Antonio, Brandi Antonio, Shawn M Arent, Darren G Candow, Guillermo Escalante, Cassandra Evans, Scott Forbes, David Fukuda, Maureen Gibbons, Patrick Harty, Andrew R Jagim, Douglas S Kalman, Chad M Kerksick, Jennifer A Kurtz, Joseph Lillis, Lonnie Lowery, Gianna F Mastrofini, Scotty Mills, Michael Nelson, Flavia Pereira, Justin Roberts, Michael Sagner, Jeffrey Stout, Jaime Tartar, Adam Wells — Common Questions and Misconceptions About Energy Drinks: What Does the Scientific Evidence Really Show? — 2024-Dec-27 — https://pubmed.ncbi.nlm.nih.gov/39796501/ [8] — Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard — Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. — 2020-Oct-05 — https://pubmed.ncbi.nlm.nih.gov/33020560/