Culinary Prestige Ceramic Burr Manual Coffee Grinder, User Manual

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possible one with no shortcuts taken. For more information on how coffee is grown
and harvested, please refer to BONUS SECTION #1 at the end of this guide.
How to Avoid Mycotoxins in Your Coffee
A problem that has been seen with some coffee is the presence of mycotoxins. These
are a form of fungus that can be found on dried coffee beans. If these moldy beans
aren’t removed during harvesting and processing, the toxins will become incorpo-
rated into the roasting and grinding process. When this happens, those harmful my-
cotoxins can end up in your morning cup of coffee!
Mycotoxins can cause health problems and can even cause kidney or liver disease as
well as diseases in your smooth muscles and the alimentary canal. Luckily, you can
learn how to avoid these mycotoxins in your coffee.
First, choose beans that have gone through wet processing instead of dry process-
ing. Beans that go through wet processing are less likely to have mycotoxins on them.
Also, stay away from decaffeinated coffee as the caffeine in the beans can protect
the beans from growing harmful mold. Research also shows that Arabica beans have
less incidences of mycotoxins than Robusta beans do, so you’d be better off choosing
Arabica coffee over Robusta varieties for this reason.
You can also avoid mycotoxins by choosing beans that are grown at a higher eleva-
tion since mold is less likely to form at those altitudes. Look for beans grown and har-
vested in mountainous regions. You should also pay attention to the beans you buy.
If you follow the suggestion of grinding your own beans every time you brew coffee,
you should take the time and inspect the beans. If you notice any mold on the beans
or if they seem damaged in a way, throw them out to avoid any unwanted side ef-
fects.
You may already know what you like in terms of coffee, but if you aren’t sure what to
look for or what the differences are, here is a quick guideline about how to determine
what coffee suits your taste: light colored beans offer more of a smoother flavor with
acidic undertones. Darker beans, which are roasted longer, have more of a bitter
and bold flavor. Dark roasts actually have less caffeine however, so if you’re looking
for a higher caffeine content, then look for medium or light roast coffees.