According to the National Coffee Association among other sources, the proportion of American adults who drink coffee daily can be counted as up to two-thirds or more, with those who drink it less often with regularity making for an even greater subset. The positives from drinking coffee daily or every couple days are well known, from the boosts to early-morning alertness, focus, and short-term memory and the beneficial antioxidants it contains. The drawbacks, by contrast, are also widely studied if less talked about, with its generally high caffeine content not only making it potentially habit-forming but often causing a spike-and-crash cycle that most regular users will know about.
Brewed high flavanol cacao, on the other hand, provides the same benefits while sidestepping many of these issues. For one, while it does still contain some caffeine, the main stimulant present in brewed cacao is theobromine, which is known to provide a more manageable and longer-lasting boost to daily energy while also being less habit-forming. Brewed cacao also contains more of the nutrients and minerals present in the cacao plant before processing, including those known to support mood, and retains many of the health benefits of high flavanol cacao itself. From cardiovascular and cognitive support to being a much greater source of antioxidants, brewed cacao can be a very smart alternative to traditional coffee. Read on for a more in-depth look into the differences between brewed cacao vs. coffee:
Table of contents
Caffeine in Brewed Cacao vs. Coffee
As discussed, while brewed high flavanol cacao has theobromine as its main stimulant vs. coffee’s caffeine, brewed cacao is still going to contain some amount of both. In a cup of brewed cacao, however, this figure can be as low as 10-15 mg where in coffee you’d be getting closer to 100 mg on average. This allows brewed cacao’s theobromine to work its magic, giving you a longer lasting daily energy boost without nearly as much risk of a spike-and-crash cycle or the jitters.
And remember that not all caffeine content is created equal as well. While even the amount in brewed cacao could be enough to negatively affect some highly sensitive people, high flavanol cacao and brewed cacao come from a completely different plant than coffee (however they're both in the Arabica family) one that contains cocoa butter and its healthy fats. These fats naturally help slow the absorption of caffeine in the body, meaning even a sensitive person would likely see benefits switching from coffee to brewed cacao.
Key Takeaways:
Brewed cacao’s theobromine is better than caffeine for long-lasting energy and focus
Brewed cacao’s theobromine avoids spike-and-crash and the coffee jitters
Brewed cacao’s low caffeine content is dampened further by its healthy fat content
Nutrient Facts of Brewed Cacao vs. Coffee
Another major reason to choose brewed cacao vs. coffee can be found when looking at how nutrient dense each beverage is. For instance, while we mentioned before that coffee is known to be a source of antioxidants, high flavanol brewed cacao is simply much greater in this regard. Brewed high flavanol or raw cacao can even outdo other often-cited superfoods like blueberries in its antioxidant content, with some sources claiming a ten or even twenty-fold increase.[1]
But this is far from the only way brewed cacao beats coffee in its nutrient content, as it contains much more of several different vitamins and minerals as well. Brewed cacao wins in important categories like vitamin B3, E, and K among others, and is also a good source of dietary magnesium, potassium, calcium, and copper.[2] These minerals contribute to several of the health benefits of high flavanol and raw cacao we’ve discussed previously, such as reduced risk of blood clots and high blood pressure.
Key Takeaways:
Brewed cacao has a much greater antioxidant content vs. coffee
Brewed cacao contains a greater spread of vitamins and minerals vs. coffee
Brewed cacao’s minerals can lead to a lower blood pressure and a lower blood clot risk
Cocoa Beans vs. Coffee Beans
As said, coffee and brewed cacao come from entirely different plants, with this being a major reason for such stark differences in their nutritional and energy effects. The beans are actually both the seeds of these different plants, the coffee plant and the theobroma cacao tree respectively. This is why, with brewed cacao, you’re getting the benefits of the healthy fats that come from its cocoa butter while with regular coffee you aren’t–the beans themselves do not contain it.
Cardiovascular and Cognitive Effects of Brewed Cacao vs. Coffee
In past blog entries, we’ve said much about the cognitive and cardiovascular benefits of high flavanol and raw cacao, with these being more or less the two biggest areas the health benefits of the superfood appear. That's why this comparison of Brewed Cacao vs Coffee has a clear winner. The high flavanol cocoa powder antioxidant potency is to blame for many of these benefits, also explaining why coffee isn’t considered nearly as healthy of an option, for improved blood flow, reduced cholesterol and inflammation, and overall vascular health directly stemming from it.[3]
It is easy to see how a calmer daily boost to energy and focus without the experience of jitters or the spike-and-crash cycle could be beneficial to overall cognitive well-being, but this isn’t nearly as far as the benefits of brewed high flavanol cacao can go either. Simply look to our previous posts on the topic to see how regular consumption of brewed cacao can lead to better memory, reduced brain aging, and multiple other positive effects on the health of the brain.[4]
Key Takeaways:
Brewed cacao’s antioxidant content contributes to many areas of heart and brain health
Brewed cacao can help improve blood flow and reduce cholesterol
Brewed cacao can help reduce brain aging and lead to improved memory
Sources:
1. https://pmc.ncbi.nlm.nih.gov/articles/PMC2841576/#sec14
2. https://pmc.ncbi.nlm.nih.gov/articles/PMC4696435/
Phillip McCauley
Phillip McCauley is the owner of Natural Zing and Vital Purple at TheOrganicCacao.com.
Writer / Researcher: Trey Norbey
