Brewing Guidelines

• One heaped tablespoon (10g to 14g) of freshly roasted ground coffee - the correct grind per application is important eg. Course grind for plunger; medium grind for filter or espresso pot; fine grind for domestic electric espresso machine
• Per 200ml (small cup)
• Fresh water heated to just-off-the-boil (85°C)
• Plunger / Filter Machine - A brew time of 3-4 minutes per 200ml cup

One great serving of superb coffee!

How to Make Green Coffee Bean Extract

Green Coffee Beans

Any type of green, raw coffee bean may be used for this purpose. As with regular coffee making, the better beans from places like Columbia will be richer and full-bodied and thus produce a stronger Green Coffee Extract.

Distilled Water

Distilled water is used because it contains no chlorine or minerals to contaminate the taste or properties of the Green Coffee Bean Extract.

A regular tea pot may be used for this purpose or even a medium sized sauce pan with lid. You can brew up as much as you feel you will need for 3 or 4 days. Or you can simply make the extract fresh each day much the same way as you would your coffee.

Use 57 grams of Green Coffee Beans to 250 mils of water. Place both in a tea pot or sauce pan and bring to a boil. Turn heat down and allow mixture to simmer for 15 minutes. Remove from heat and allow mixture to cool for at least an hour. Remove the beans from the water with a slotted spoon or strainer.

Note: the longer the bean mixture sits, the stronger the extract will be.

Suggestions for use:

Green Coffee Bean Extract may be taken daily alone or mixed with other food and drink to make it more palatable. If taking the extract alone, drink one ounce in the morning and one ounce in the evening. Adding a teaspoon of raw sugar or honey gives the mixture a better taste.

Caution:

You may experience changes in bowel movements or discoloration of urine. This is nothing to be alarmed about. If these changes are associated with pain, then discontinue use of Green Coffee Bean Extract.

Chlorogenic acid is prevalent in green coffee beans, but is destroyed in the roasting process used to make the coffee drinks we are all familiar with. So it is important that the process used to turn the beans into an easily consumed capsule do not use heat that can damage the chemical structure and severely impact the amount of chlorogenic acid present in the finished product.