A Quest To Find The Purest Coffee On The Planet (& The Shocking Truth About Popular "Organic" Coffee Beans)
Ben Greenfield Life
Ben Greenfield
4.6 • 5.2K Ratings
🗓️ 19 April 2018
⏱️ 62 minutes
🧾️ Download transcript
Summary
https://bengreenfieldfitness.com/coffeepodcast
He then turned to coffee. It was clear to Andrew that coffee had tremendous health benefits, and decided to work with the best in defining what makes coffee so good for you, and to figure out how to get rid of notorious bad stuff in coffee such as pesticides, yeast, mold and a series of flavor imperfections. He worked with a Professor named Adriana Farah for over 18 months to lab test coffees and to figure out how to source the right beans, with no consideration for cost and convenience, with the correct roast curve, organic source and freshness. He then validated his coffee against 49 of the most popular brands in the market. His goal was to decide on every step of the production chain what decision would avoid damage and maintain antioxidants in the coffee. That is not the driver for most decisions about coffee because the concern normally is taste and cost. Andrew asked a different question and the answers led him to decisions not normally made by coffee companies. The result was a coffee called "Purity", that is not the result of what Andrew did in the lab but the result of over 30 choices in the production chain prioritizing health above everything without exception. Andrew personally made every one of those decisions and explains why on today's podcast, explaining how he asked different coffee questions to the best experts in the industry, not just coffee scientists but from the farmers and everyone else involved in every step of production.
He is truly knowledgeable about the difference in the process from bean to cup as it relates to the compounds that hurt or harm health, and during our discussion, you'll discover:
-The mysterious debilitating illness that Amber's wife experienced while drinking 4-6 cups of coffee a day...[12:15]
-Why Andrew began to study coffee at the Vanderbilt University’s Institute of Coffee Studies...[14:30]
-What science knows about coffee that most consumers don't and why coffee has gotten a bad rap as early as the 1950's...[15:35]
-Why coffee has gotten such a bad rap of late in California due to acrylamide levels...[17:35]
-The host of chronic diseases that coffee can control or eliminate risk for...[19:40]
-How to concentrate levels of chlorogenic acid in coffee to maximize antioxidant levels...[27:30]
-The shocking results of the laboratory results that Andrew conducted on 49 different coffees...[30:40]
-The unique three step process used to select coffees that allow for extreme flavors combined with a crystal clean health profile...[42:15]
-How you can lower the caffeine content of coffee while maximizing antioxidants and taste...[49:15]
-Why the highest-standard packaging method is called nitrogen flushing to gain the height of freshness...[54:00]
-And much more!
Resources from this episode:
-Kion Coffee (use the coupon BENCOFFEE to get 10% off any order of Kion Coffee and 25% off your first order when you subscribe for monthly delivery)
-My Man In The Arena coffee mug -My interview with Sanjiv Chopra
Show Sponsors:
-Joov - Visit BenGreenfieldFitness.com/joovv and use the code BEN25 to get a nice little discount off your purchase.
-Fischer Wallace -Visit FisherWallace.com/Ben to try the Fisher Wallace Stimulator® for 30 days and save $150 on your purchase.
-ZipRecruiter - Post jobs on ZipRecruiter for FREE by visiting ZipRecruiter.com/Green.
Do you have questions, thoughts or feedback for Andrew or me? Leave your comments at BenGreenfieldFitness.com and one of us will reply! 
Transcript
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| 0:00.0 | Hey, what's up? It's Ben Greenfield. As you'll learn and I allude to in today's podcast |
| 0:06.2 | interview with Andrew Salisbury, who's a coffee expert. I grew up in a pretty coffee-obsessed |
| 0:11.8 | family. My mom and dad were a little bit more coffee-obsessed than the average couple. |
| 0:16.4 | They visited destination coffee shops and designed new coffee recipes and subscribed to coffee |
| 0:21.4 | magazines. And my dad had this vintage coffee roaster from Sandpoint, Idaho, and his own |
| 0:27.1 | coffee company. And me and my brothers would see these big trucks pull up in the driveway |
| 0:31.5 | and deliver coffee from Guatemala and Costa Rica and Tanzania. And then we'd wake to |
| 0:37.6 | the smell of my father roasting coffee on the hills of North Idaho. So I by the time I was |
| 0:44.5 | 13 was throwing back espresso shots. And at the ripe old age of 21 while I was studying |
| 0:50.8 | at University of Idaho, I managed a coffee shop and eventually went on to, as you know, |
| 0:59.1 | be a complete nutrition nerd. And I've used coffee and facial serums and tinctures and |
| 1:04.0 | supplements and enemas. And I've tried just about every coffee on the face of the planet, |
| 1:09.0 | including organic coffees and mold-free coffees and smart drug infused coffees and superfood-infused |
| 1:15.0 | coffee powders with mushrooms and just about any variation of coffee that you could shake |
| 1:19.2 | a stick at. So it probably makes pretty good sense that for about the next week, I'm |
| 1:24.8 | going to be delivering to you a ton of killer coffee content because I'm on a coffee kick |
| 1:32.6 | lately. As a matter of fact, it's been about the past three years that I've really focused |
| 1:40.1 | on figuring out how I can take this daily staple that I and I know many of my podcast listeners |
| 1:46.6 | enjoy every day and figure out every known strategy and tactic that you could use to make |
| 1:52.1 | coffee healthier from sustainable farming practices to better harvesting techniques to better |
| 1:57.9 | production practices to better roasting protocols to better packaging strategies. And my goal |
| 2:04.2 | over the past several years has been to not take into consideration things like costs and |
... |
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