Is coffee bad for you? 

Is coffee bad for you? 

Millions of us can’t bear the thought of living without our daily coffee intake – and it’s hardly surprising. This deliciously satisfying natural stimulant doesn’t just taste fantastic: It gives us energy and helps us concentrate, but like any beverage that comes with additional instant physiological benefits, the jury seems to be permanently out on just how much of it is safe for us to consume.

Boundless levels of inconclusive research have also been carried out to little effect, but we’ve found a fabulous recipe that’s been specifically formulated to be far healthier than the standard drink – and it tastes great too.

Coffee “Kubatowka” uses more stomach-friendly ingredients that also place less of a burden on the liver and other organs. Despite offering a longer-lasting stimulative effect it doesn’t acidify the body like regular coffee, won’t wash away important minerals and works as an antioxidant.


  • Coffee
  • Cocoa
  • Ginger. There are two options here:Fresh: Peel, then slice one or two pieces (you can also crush it with a garlic press if you prefer). Throw the ginger into a heated cup and then add the coffee once it’s ready.Ground: If your ginger is ground from a packet then just pour it into the pot together with the other ingredients 
  • Cardamom. You can buy this ground-up from a supermarket, but we recommend buying it in grain form, splitting and crushing the seeds with a mortar. We use a few small black beans for one cup of coffee.
  • Cinnamon. An optional quantity of 2 – 4 cloves can be added, but the recipe will work with no cinnamon at all if you prefer.


Fill the pot with enough cold water to serve your guests, plus some additional water to accommodate the ground coffee (about half a cup of water for two drinks is a good guide).

Sprinkle your ground coffee into the pot using a quantity according to your personal preference. Then sprinkle the cocoa (about a level teaspoon for each cup, again adjusting for your personal preference).

Next, add the cardamom, ginger (if ground – otherwise use instruction for fresh ginger above), and optional cinnamon.

Be careful not to mix the contents of the pot!

Bring the mixture to a boil, taking care not to let it boil over. After switching off, stir and leave for a moment to allow the coffee grounds to be fully absorbed. Pour into heated cups and sweeten with honey if desired.

This preparation will initially take some practice as you adjust it to suit your own taste, but it rapidly becomes very quick and easy. Once you’ve tried it, regular coffee just won’t taste as good!



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  • Jim
    Posted at 14:28h, 16 January Reply

    Now I know that adding cinnamon to coffee is nothing new, but how you do it can make a huge difference.

  • Justyna Marszałek-Pryczak
    Posted at 20:39h, 31 January Reply

    Kóbatówka jest wyjątkowym napojem, przepyszna….uwielbiam.
    Imbir jednak polecam w postaci korzenia.
    Ważne – przygotowywać na wolnym ogniu.
    Przygotowując kawę wg danych proporcji, można zmierzyć czas jaki jest nam niezbędny do jej przyrządzenia, i przy każdym następnym przygotowaniu ustawić minutnik 🙂 W ten sposób czas potrzebny na przygotowywanie kawy można spożytkować na wykonywanie innych czynności, bez obawy że kawa wykipi.
    Polecam i życzę smacznego

  • Krystyna Kostrzews
    Posted at 23:55h, 01 February Reply

    Love it 🙂

  • Kelly
    Posted at 14:23h, 25 May Reply

    A bit of cinnamon tastes just as great in coffee as it does in apple pie. ..

  • Tatiana
    Posted at 14:38h, 25 May Reply

    You could also add a pinch of anise seed 🙂

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