Exploring the Science Behind Your Brew

Scientific Facts Behind Your Coffee & Tea ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

FREE SHIPPING ON ALL U.S. ORDERS $30+ Shop Build a Bundle Rewards About Us Subscribe Happy Thursday, coffee & tea lovers! This week we will be talking about science. Did you know that science plays a crucial role in the brewing and making of our instant coffee & tea? From the chemical reactions during roasting and brewing, to the way we evaporate the liquid to make our products dissolvable! Even the way you brew our products at home is influenced by science. Yep, the temperature and brewing time, for example, have a significant impact on the taste and aroma of your favorite brew. For instance, did you know that the ideal temperature for brewing instant coffee is between 190°F and 205°F? Or that instant tea requires a lower temperature of around 170°F to prevent it from turning bitter? And have you ever heard of the Maillard reaction that gives coffee its unique flavor and aroma during roasting? If you haven't heard about it before, The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars in food, including coffee beans. It's responsible for the browning of coffee beans during the roasting process, giving them their unique flavor and aroma. The reaction involves a complex series of chemical reactions that create new flavor compounds, aromas, and colors. The Maillard reaction is also responsible for the delicious flavors of other foods like toasted bread, grilled meat, and baked goods. But it's not just about the taste - both coffee and tea have health benefits too! Tea leaves contain antioxidants called catechins, which some studies have shown can help reduce the risk of heart disease and improve brain function. Coffee and tea also contain caffeine, which has been linked to various claimed health benefits, such as improved mental alertness, increased metabolism, and reduced risk of liver disease. Next time you indulge in your daily dose of caffeine, take a moment to appreciate the science behind it and the amazing benefits it offers. Cheers to the perfect cup! Now, onto some news of the week... Blogs and Recipes The Science Behind Whipped Instant Coffee How does instant coffee become whipped? Do you need to use sugar? And why can you only make it with instant coffee? Read More The Microplastic in Your Tea Bag and How to Avoid It Microplastics are everywhere. In this article, you will learn what they are and why they're so detrimental to our health. Read More Entertainment To delve deeper into the science behind it all, here is @Free Documentary's informative video that explores the fascinating details of how instant coffee works. Take a Look Weekly News An overlooked brain system helps you grab a coffee — and plan your next cup Researchers have found a system in the brain that seems to integrate control of individual muscles with a person's intentions, emotions and entire body. Read More Soothe a Sore Throat With One of These 8 Curative Teas There's no greater comfort for a sore throat than a hot cup of tea. Not only are certain teas rich in antioxidants, nutrients, and vitamins that can boost your immune system, but the warmth can soothe even the most tender and inflamed throat. Read More 13 Best Instant Coffee Brands to Keep in Your Pantry There are a few occasions when a quick cup of coffee might come in handy. For the days when your schedule is so packed that you don't have time to wait for your French press java to steep or drip coffee to, well, drip. Read More © WAKA COFFEE, INC. All Rights Reserved. Unsubscribe | View Online