Although choosing to brew your coffee at home is a good idea to know exactly what is going inside your coffee, it can be difficult to make sure your brew is delicious and healthy. Specifically, there are some mistakes you can make while brewing your own coffee that can worsen the overall taste and health of your coffee.
Read on for the one thing experts say you should never do when brewing coffee because it can slow down your metabolism.
Women Are Swapping Their Boring Water For This Ice Pop Electrolyte Mix!
According to EatingWell, one of the worst mistakes people make when brewing coffee is not paying attention to the proper coffee grounds to water ratio.
EatingWell explains, "For every 6 ounces of coffee, you'll need 2 tablespoons of coffee grounds. Using more, your coffee may be too strong and taste bitter; use less and you'll end up with watery, weak coffee."
Coffee that is either too strong or too weak tastes awful. However, the bitter coffee may be more dangerous to your metabolism than its counterpart.
For example, when you brew a pot of coffee without the proper ratio, a weak coffee is pretty harmless. A strong coffee, on the other hand, may tempt you to add various sweeteners and creamers to counter the bitterness.
In doing so, you are turning your healthy morning caffeine boost into the opposite. Bonnie Balk, RD and health & wellness expert for Map[le Holistics, explains the danger of doctoring your coffee with additional sweeteners and creamers.
She says, "Simple sugars, which are found in most coffee add-ins, are digested quickly, and raise blood sugar levels fast, contributing to weight gain and influencing your metabolic health."
With this in mind, you could be adding in unnecessary sweeteners because you are incorrectly measuring your coffee grounds. Although a common mistake, it could lead to you making poor decisions for your metabolic health.
On the other hand, once you have the coffee grounds to water ratio down, you might realize that you do not need as much sweetener as you initially thought.
