The truth about grain coffee
Grain coffee is no longer seen only as a substitute reluctantly chosen for children or pregnant women. Increasingly, it appeals to people whose diets centre on healthy, natural products. Discover what this drink offers. Is it a product for modern times?
Grain coffee — the basics
Grain coffee is a caffeine-free drink made from roasted rye, barley, wheat or spelt. It may include sugar beet, chicory or warming spices to create a taste and aroma reminiscent of natural coffee.
Traditional versions use natural ingredients without preservatives or artificial colours. Some are fortified with vitamins or minerals, such as magnesium. The ingredient list is usually short enough to count on one hand.
It is available in several forms: granules, instant powder, infusion bags and loose mixtures, the last of which may require boiling.
Properties of grain coffee
A much-discussed benefit is its dietary-fibre content, associated with fullness and satiety. The amount in a finished drink depends on the product and preparation.
Grain coffee is also traditionally associated with supporting digestion and calcium absorption when taken with meals. Its ingredients can supply magnesium, selenium, phosphorus, potassium, zinc, iron and polyphenols. Polyphenols have antioxidant properties and help counter free-radical activity linked with ageing.
B vitamins are another valued component, supporting normal energy metabolism and nervous-system function, including memory and mood, as well as skin and hair condition.
For people managing their weight, unsweetened grain coffee is a low-calorie option. Together with its digestive and antioxidant associations, this makes it an appealing addition to everyday meals.
Potential drawbacks
Like any product, grain coffee has limitations. Its cereal base means glycaemic response deserves attention, particularly for people with insulin resistance or diabetes.
Although traditional blends have a simple composition, flavoured versions may contain substantial sweeteners. Read labels and the small print to choose an appropriate product.
Roasting cereals can also produce acrylamide, an unwanted compound formed during heat treatment. Chicory and roasted sugar-beet additions are often discussed in relation to higher levels.
Finally, most traditional grain coffees contain gluten. People with coeliac disease or another medical reason to avoid gluten should choose a certified gluten-free version, identifiable by the crossed-grain symbol.
Who is caffeine-free grain coffee for?
Because it contains no caffeine, it is often considered by pregnant women, breastfeeding women, children over three and older people who need to avoid caffeine.
Its absence also means there is no caffeine dependence from the drink itself. Whether that is an advantage or disadvantage depends on expectations. For someone accustomed to black coffee's energy boost, the lack of that effect may be the greatest drawback.
Do not expect grain coffee to act like caffeinated coffee. It may feel comforting or gently invigorating, but it does not deliver the same caffeine-driven stimulation.
Read also: Which milk should you choose for coffee?