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BRAIN BREW

Ingredients

koffein

Caffeine

With a total of 200mg of caffeine, BRAIN BREW is probably the most caffeinated drink on the market, exceeding the national cap on caffeine-containing beverages by 2.5 times. A physical receptor-related tolerance forms only from a quantity of 400 mg daily. Therefore, ideally BRAIN BREW should be consumed at most twice a day for maximum performance in the long run. More about the special effect follows in detail below.

No Sugar

The absence of sugar and other sweeteners is explicitly mentioned because less can sometimes be more. Empty carbohydrates make up about 50% of your daily calories. Leaving them out leads to an increase in memory performance. In a study published in the Proceedings of the National Academy of Sciences (conducted by Professor A. Fäll of the University of Muenster, Germany), these calories were reduced by one-third over three months. This resulted in a performance increase of 20% compared to the peer group.

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Ginkgo Biloba

 This plant has been proven for thousands of years already in Ayurvedic medicine. Ginkgo leaves are often brewed as a fresh-tasting tea. Furthermore, the gingko extract is said to have antioxidant, neurotrophic and vascular effects due to the bilobalides it contains.

Ginseng

This medicinal herb is a symbol of strength, health and a long life in traditional Chinese medicine. The ginsenosides contained therein can stimulate the memory and can help the body fight against diseases.

Fresh ginseng on the white.
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BCAA

These essential amino acids are generally beneficial to muscle growth. In particular, leucine has a positive effect on muscle growth, isoleucine is involved in the formation of neurotransmitters against stress and valine is involved in the nervous system. According to studies, they achieve the highest effectiveness in a 2: 1: 1 ratio of L-leucine, L-isoleucine, L-valine. With a total of 1.25g / 100ml BCAA in this ratio, nothing was saved at BRAIN BREW. Incidentally, the BCAA make the most calories in the form of proteins in this drink. The others negligible come from the coffee beans themselves.

Other active ingredients of coffee

Coffee contains more than 1,000 substances, not all of which have been chemically decrypted to this day! Including the most antioxidants, vitamins and minerals.

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BRAIN BREW vs. Sugary coffee beverage

Schematic comparison of BRAIN BREW with an average sugary coffee beverage, which has 32mg caffeine and 9g of sugar per 100ml. Insights from various studies are summarized. The quintessence is that the rapid drop in blood sugar levels in a sugary coffee beverage after about an hour no subjective effect of caffeine is more noticeable, in contrast to BRAIN BREW. There are a multitude of differences, which will be explained in more detail below.

Assumptions: Average human caffeine half-life 4 hours (non-smoker); Blood sugar level in case of sobriety with 80 mg / dl; Rule of thumb: 10g of sugar increase the blood sugar level by 30-40mg / dl, here 35mg / dl; no other nutrient intake.



Breakdown of the different effect levels of caffeine


Chemical basis in connection with the receptor effect

To understand the effect of caffeine in the body, you have to start with the basics. The molecular formula for caffeine is C8H10N4O2. More importantly, however, the spatial structure of the 1,3,7-trimethyl-2,6 (1H, 3H) -puridine ion and 1,3,7-trimethylxanthine, respectively. It is a purine, belonging to the group of uric acid. The reason for the physiological effect is the concrete spatial structure. This is similar to the body’s own adenosine (C10H13N5O4), which determines the energy metabolism. Now the importance of the role of caffeine as a competitive antagonist of adenosine becomes clear. A particularly important purine is adenosine triphosphate (ATP). On the one hand, this provides energy, but on the other hand, regulation of it by the formation of adenosine in the dephosphorylation takes place. The adenosine level is thus directly related to physical and mental effort. This is also an explanation of why some people feel tired after morning exercise. BRAIN BREW can reduce this effect. It creates a negative feedback. The docking of adenosine at the receptors inhibits the release of norepinephrine, dopamine and acetylcholine.

Benuzodiazepines (sedatives) and alcohol also work on these receptors. Therefore, subjectively, we no longer feel the depressing effect of alcohol and feel better.

In order to avoid a developing tolerance due to the increasing number of receptors, the maximum consumption of two doses of BRAIN BREW per day should not be exceeded. This guarantees a long-term equal effect of BRAIN BREW.


Heart: heartbeat and capillary effects

Cardiac adenosine receptors are also responsible for the timed course of the heartbeat, so inhibition of this could in theory lead to cardiac arrhythmias. Recent studies, however, provided a counterintuitive result. These showed that daily consumption of e.g. four cups of coffee can reduce the incidence of cardiac arrhythmias by 18%. Also, protection against hypertension could be detected in coffee consumers.

Caffeine also causes capillaries in the body to expand and increase blood flow, while capillaries in the brain are narrowed, which can reduce headaches.


Energy budget

The stimulant caffeine also stimulates the energy metabolism. With a caffeine consumption of 400mg per day, the energy consumption increases by 107 kcal, which corresponds to about 5.6% of the basic daily energy conversion. This effect is reinforced by physical activity, as the fat burning and the degradation of fat is increased and thus less fat can be stored in the depots. Energy drinks do not have this effect because sugar counteracts this. Due to this fact and the BCAA BRAIN BREW is the ideal companion before the sport.


Lungs: oxygenation and functions

Caffeine leads to bronchial dilatation, the enlargement of the respiratory tract. The movements of the ciliated epithelium are also strengthened, which leads to better cleaning of the respiratory tract. The result is a better supply of oxygen to the body, which is conducive to physical and mental exertion.


Kidneys: Vitamin / mineral metabolism and fluid balance

To identify the effects on vitamin and mineral metabolism, it is necessary to isolate the part of the kidneys that has these tasks, the proximal tubule. Here it can be seen that the level of most B-group vitamins is reduced. It is noticeable here that a low level does not change much, whereas a higher level is more reduced. However, this effect is counteracted by the vitamins, antioxidants and minerals contained in coffee

Caffeine only affects the speed of kidney function, more specifically, it speeds up fluid processing, but it does not significantly affect the amount of fluid.


Liver: blood sugar

In the liver, caffeine is metabolized using the enzyme cytochrome P450. The enzyme CYP1A2 cleaves the original trimethylxanthine into dimethylxanthines and monomethylxanthines. Which in turn have different effects. The breakdown product theobromine, for example, in turn inhibits the breakdown of caffeine itself.


Gastrointestinal: absorption and effects

The absorption time of caffeine is 20min. In the blood circulation it arrived after 30-45min. Soft drinks and tea cause a slower intake of caffeine (more on that later in the text). Once in the blood, caffeine can easily cross the blood-brain barrier, which explains its rapid psychoactive effects. The maximum concentration is reached after about 1-1.5 hours. The effect varies from person to person. At 100kg body weight and a caffeine amount of 100mg, have 1kg body mass 1mg caffeine. At 50kg body weight and a caffeine amount of 100mg, have 1kg body mass 2mg caffeine. Thus, logically different effects arise for different physiological conditions. Furthermore, 68% of coffee drinkers report heartburn after consumption. BRAIN BREW has 70% less acid, which makes this coffee much more compatible and thus counteracts this problem.


Muscles: Power and Contraction

Strength and contract time Endurance and muscle strength are strengthened in two ways. On the one hand, the sodium-potassium pump is activated and, on the other, serotonin is increased. The neuromuscular coordination is also improved. All in all, it is thus possible to respond more quickly to mental demands, for example to unexpected traffic situations.


Differences in activity due to phytochemicals

The biosynthesis of caffeine is different to that in tea or cocoa. This difference leads to significant differences in effect between the various caffeine-containing foods. Even with the same caffeine value can be felt in the one effect, whereas in the other nothing changes. To explain this effect, one has to differentiate two compounds. First, caffeine binding to polyphenols (phytochemicals), such as guarana and tea, is the case. Another substance to be named here is L-Theanine. This has a caffeine opposite effect, so that the invigorating effect of caffeine may even be lost completely. Second, the binding of caffeine to chlorogenic acid, since regular roasting burns most phytochemicals. The binding to this acid leads to a direct release of action. Based on these findings, the unique effect of BRAIN BREW can now be better understood. Due to the longer brewing time of the coldbrew extraction method, a maximum of caffeine is dissolved out. In addition, the beans used are brighter and gentler roasted than average coffee and thus more substances are preserved. Consequently, both said compounds are present, which on the one hand leads to a partly direct effect, on the other hand to a longer-lasting effect (without the attenuation by L-theanine). BRAIN BREW is thus faster, longer lasting and stronger than teas and seeds. The effect of energy drinks has already been shown in various magazines and shown schematically in the graph above, resulting in a less healthy (sugar, chemicals) and short-lasting effect (1 hour). BRAIN BREW customers report effects of between 5 and 8 hours with unique clarity and alertness, with no guilty conscience.



  • Adan A, Prat G, Fabbri M, Sanchet-Turet M (2008) Early effects of caffeinated and decaffeinated coffee on subjective state and gender differences. Progress Neuro-Psychopharmacology Biological Psychiatry 32:1698-1703
  • Anonymous (1890) Action of caffeine. Science 376(15):244
  • Attwood AS, Higgs S, Terry P (2007) Differential responsiveness to caffeine and perceived effects of caffeine in moderate and high regular caffeine consumers. Psychopharmacology 190:469-477

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Coffeeknowledge

Explanation of the term specialty coffee

In order to really understand what specialty coffee is actually, you have to deal with the evaluation of coffee. The physical and sensory quality of the coffee beans is usually checked by the SCA (Specialty Coffee Association). The SCA regularly trains Q-Graders. The Q-Graders are undergoing training that ultimately requires an exam to be certified as a Q-Grader. This certification needs to be refreshed regularly. The job of the Q-Grader can be compared to that of a wine sommelier, just for coffee. During the physical and sensory examination, points are awarded for various properties of the coffee. Coffees that scoreb> 80 are referred to as specialty coffees. 80-84.99 points: A very good coffee, with pronounced aromas and few defects in the coffee. The coffee has specific taste characteristics. The coffee is very different from the mainstream coffee. Our Brain Brew coffee from Papua New Guinea belongs to this group. 85-89,99 points: An outstanding coffee, where the flavors are even finer and the coffee is characterized by its enormous complexity and sweetness. > 90 points: Only less than 1% of the world’s coffee achieves this rating. The aromas and the acidity of the coffee are even more elegant and a little more nuanced than in the coffee with a rating of up to 90 points. Real differences to the level before are actually only visible to the coffee expert.

In the physical analysis, on the one hand, the residual moisture is determined. This is at best between 11-12%. If the residual moisture is too high, ie it is more than 12%, the beans start to mold sooner. If the beans are too dry, the aging process starts earlier, which negatively affects the taste of the bean. Secondly, the beans are sorted by size and the physical defects of the coffee are determined. For classification according to size, each country has created its own individual criteria and, in addition to the size, the shape of the beans is also analyzed. To determine the defects, a sample of 300g of beans is taken and counted in this the defects. The sensory analysis takes place in so-called “cupping”, the professional tasting of coffee. In this case, about 6g of ground coffee are put into a cup and poured with 100ml of hot water (92-96 degrees). After about 10 minutes, the coffee can be tasted. The sensory analysis analyzes the following factors: aroma, taste, aftertaste, acid, body, balance, uniformity, flavor purity, sweetness and overall impression. The point scale starts at 6 points for specialty coffees and goes up to 9.75 in 0.25 steps. From the summed up points of the individual factors, the score for the coffee results at the end. What is specialty coffee? A specialty coffee combines the physical and sensory quality of a coffee with the knowledge of growing, growing areas, the farmer, the processing of raw beans and the preparation of the coffee in one product. Specifically, this means that the high quality of the raw bean is captured by sensory and physical controls, the trade from cultivation to the cup of coffee needs to be transparent and cultivation ecologically sustainable and that by the high quality of the beans and the associated price of beans who can lead a good life farmer. In addition, the quality of the raw beans should be preserved during processing to the roasted coffee, which can be achieved by a gentle drum roasting and proper storage (cool, dry, dark).

What is Cold Brew Coffee?

As the name implies, a Cold Brew Coffee brews coffee with cold water. Why do you do that? For one thing, cold-brewed coffee in the heat is a pleasant and natural refreshment with lots of caffeine. But there is another reason. The cold water creates a completely new taste and drinking sensation. The bitter substances and the acid in a coffee are released from the coffee by the water temperature. But if you use cold water, most of the bitter substances and the acid are not released from the coffee and the flavors in the coffee come out much better. The Cold Brew process makes the coffee more digestible for the stomach. There have been customers who have told us that BRAIN BREW would remind them of tea, even though we use such a high caffeine dose.

There are several ways to make your own Cold Brew Coffee at home. The most important thing is that you use good coffee beans. Please do not buy the coffee in the supermarket, but go to the roaster of your confidence and let you recommend something. We have had very good experiences with Ethiopian and Kenyan coffees, which usually gives you a fruity, floral aroma in the coffee. But even Latin American coffees can be great as a cold brew coffee, so you get a chocolaty, nussigeres experience in the cup. We’d like to introduce you to three different ways to make your own Cold Brew Coffee.

Cold Drip method (“Dutch Coffee”): The Cold Drip method is also called “Dutch Coffee”. It is believed that the Cold Drip method was invented by the Dutch in the 17th century. There was often no electricity on their travels through the colonies. That’s why they became creative because they did not want to give up their pick-me-up, the coffee. That’s how the Cold Drip method came into being. The Cold Drip method consists of three containers. The middle container is the coffee filter and there you fill the coffee grounds. In the upper container, the cold water is filled and controlled by a valve, the drops that fall on the coffee grounds. As a rule, one drops one drop per second onto the coffee grounds. Gradually, a cold coffee concentrate is produced in the third container. This method contains most oils and flavors. The entire procedure takes about 2-4 hours. We recommend 60-70 grams of medium to roughly ground coffee to take one liter of cold water.

Cold Brew Method: The classic Cold Brew method can be easily copied at home. We recommend again to take 60-70 grams of coffee per liter of cold water. The coffee is ground very roughly and poured into a container with cold water. Then let the coffee be pulled for 8-24 hours. If you let the coffee only for 8 hours, it is recommended to grind the coffee a little finer. At 24 hours, the coffee should be ground very coarsely, such as sea salt, so that the coffee does not overextract over the long brewing time. After the brewing time, the cold coffee must be filtered with a hand filter to separate the coffee grounds from the coffee. This process should be repeated at least twice to get a really fine Cold Brew coffee.

Tip: For cocktails or if you want to make an Americano out of the cold brewed coffee, we recommend a more intensive concentrate. We recommend using 150-200 grams of coffee per liter of water, which makes the cocktail very fragrant and for the Americano you can pour simple hot water on the extract. The preparation process remains the same.

Japanese Method: If things need to go faster, it’s hot outside and your friends are coming for a visit, then the Japanese cooking method is right for you. You take a normal hand filter or the Chemex to hand and brew your coffee hot (96-92 degrees). The container into which the hot coffee flows, you fill with ice cubes. So the hot coffee is cooled immediately after brewing. We recommend to use 60-70 grams of coffee per liter. For example, if you put 200 grams of ice cubes into the container, you should only use 800 milliliters of water to brew, otherwise the coffee will be too thin.

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Team

BergDrehung

CEO

Name: Dominik Ritterspacher
Function: Founder & CEO
Email: D.Ritterspacher@brainbrew.de
FLOGründeer

CFO

Name: Florian John von Freyend
Function: Founder & CFO
Email: F.johnvonfreyend@brainbrew.de

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