You may not know this, but tooth stains from coffee are directly proportional to the quantity of polyphenols in the coffee. Not considering the type of bean, where it was grown, the method of roasting, etc., the methods you use to prepare your coffee significantly affect the amount of polyphenols present in the beverage. The type of grind, brewing method, proportion of coffee grind to water, the length of contact with water, and of course the temperature of the water all impact the polyphenol content.
Traditional cold brewed coffee relies on time, rather than heat, to transfer coffee flavorants to your drink. As a result, cold dripped coffee not only contains less polyphenols, but also up to 70% fewer acids too.
The iced coffee that you will likely get at your corner coffee shop won’t be cold dripped, but will be an iced espresso drink. This too contains less polyphenols simply because espresso has less than drip coffee, about a third of what is found in drip coffee.
Ironically, though polyphenols stain your teeth they are quite good for your general health and even make your teeth more acid resistant. Ever wonder why people on national geographic with really stained teeth don’t have cavities?
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