Topic XVIII: How much coffee can you drink a day? Science answers the benefits
You've probably heard the phrase "don't drink so much coffee, it's bad." Today, finally, you have the definitive scientific answer to debunk this myth.
In early 2026, a viral Harvard University macro study which has resonated in all the health sections of the media. After following more than 130.000 people for 37 years, the conclusion is surprising:
Moderate coffee consumption (about 3 cups a day) is directly related to a lower risk of Alzheimer's and age-related cognitive decline.
You can check the full news here: Read on RAC1 | Read in CatalunyaPress | Read in Vanguardia
But why can a simple drink have this protective effect on our brain?
The magic is in the chemistry (and not just the caffeine)
We often think of coffee as just “gasoline” to wake us up, but it’s much more than that. In fact, several studies suggest that coffee is one of the sources of antioxidants in the Western diet, even surpassing many fruits and vegetables.
The secret lies in the polyphenols and, specifically, in the chlorogenic acid. These compounds act as a biological shield:
They reduce neuroinflammation: Alzheimer's is closely linked to inflammation of brain tissue; the antioxidants in coffee help calm this process.
They protect against oxidative stress: They fight free radicals that age our cells.
They improve neuronal plasticity: They help the brain maintain active and healthy connections.
Freshly roasted specialty coffee beans
ATTENTION: Not all coffees are "medicine"
This is where the fine print is vital. To get these benefits, The quality and roasting of the grain are non-negotiable.
Imagine taking a healthy food like a vegetable and burning it until it's charred. Is it still healthy? No. It's the same with coffee:
The danger of overroasted or even burnt coffee: Many commercial coffees are roasted to extremes (very dark) to hide bean defects or off-flavors. This excess heat destroys most of the polyphenols and chlorogenic acid. It can also generate acrylamide, a toxic substance derived from carbonization.
The problem of sugar and roasting: Alzheimer's is increasingly being called "Type 3 Diabetes" because of its relationship to insulin resistance. If you drink a roasted coffee (roasted with burnt sugar) or add two tablespoons of sugar to cover the bitterness, you are causing inflammation that cancels out the protective effects of coffee.
The key: Specialty and respectful roasting
At Bean Aroma we understand coffee as a food, not just as a stimulant. That's why we work with specialty coffee and, for each origin, we apply roasting curves designed specifically for your coffee machine, to develop the natural flavors. without burning the grain.
This way we guarantee two things:
Maximum antioxidant load: The conservation of the protective properties of the green grain is optimized.
Natural sweet taste: Because it is not roasted, our coffee has notes of fruit, chocolate, vanilla or caramel and does not need sugar.
So the next time you make yourself a cup, remember: you're not just enjoying a moment of pleasure, you're investing in your long-term cognitive health.
Treat yourself to the best coffee. You deserve it (and so does your brain).