My Budget Vogue desk is often a table at a great cafe — those “living rooms” around New Hampshire are always way more fun when coffee is served in cups.
Intermittent fasting is a popular diet pattern that involves cycling between periods of eating and fasting.
Research suggests that intermittent fasting may promote weight loss and reduce risk factors for certain chronic conditions, such as heart disease, diabetes, and Alzheimer’s disease (1).
If you’re new to intermittent fasting, you may wonder whether you’re allowed to drink coffee during a fast.
This article explains whether intermittent fasting allows coffee during fasting periods.
Drinking moderate amounts of very low- or zero-calorie beverages during a fasting window is unlikely to compromise your fast in any significant way.
This includes drinks like black coffee.
One cup (240 ml) of black coffee contains about 3 calories and very small amounts of protein, fat, and trace minerals (2).
Overall, drinking coffee moderately won’t significantly disrupt your intermittent fast. Just be sure to keep it black, without any added ingredients.
Summary Black coffee is unlikely to hinder the benefits of intermittent fasting. It’s generally fine to drink it during fasting windows.
Surprisingly, coffee may enhance many of the benefits of fasting.
These include improved brain function, as well as reduced inflammation, blood sugar, and heart disease risk (1).
Some research suggests that higher coffee intake is associated with a decreased risk of metabolic syndrome, which is an inflammatory condition characterized by high blood pressure, excess body fat, high cholesterol, and elevated blood sugar levels (7, 8).
Studies also link coffee intake to a decreased risk of type 2 diabetes. What’s more, up to 3 cups (710 ml) of coffee per day is associated with a 19% reduced risk of death from heart disease (9, 10, 11).
One of the major reasons intermittent fasting has surged in popularity is its potential to promote brain health and protect against age-related neurological diseases.
Interestingly, coffee shares and complements many of these benefits.
Like intermittent fasting, regular coffee consumption is associated with a reduced risk of mental decline, as well as Alzheimer’s and Parkinson’s diseases (12).
In a fasted state, your body produces energy from fat in the form of ketones, a process linked to improved brain function. Early research indicates that the caffeine in coffee may likewise promote ketone production (13, 14).
Intermittent fasting may also support brain health through increased autophagy (14).
Autophagy is your body’s way of replacing damaged cells with healthy ones. Research suggests that it may safeguard against age-related mental decline (16).
Furthermore, a study in mice tied coffee to significantly increased autophagy (17).
Thus, it may be especially beneficial to include moderate amounts of coffee in your intermittent fasting regimen.
Summary Coffee shares many of the same benefits as fasting, including reduced inflammation and improved brain health.
Although coffee alone isn’t likely to break your fast, added ingredients could.
Loading up your cup with high-calorie additives like milk and sugar can disrupt intermittent fasting, limiting the benefits of this dietary pattern.
Many popular health and media outlets claim that you won’t break your fast as long as you stay under 50–75 calories during each fasting window. However, no scientific evidence backs these claims.
Instead, you should consume as few calories as possible while fasting.
For instance, lattés, cappuccinos, and other high-calorie or sweetened coffee drinks should be off-limits during your fasting windows.
While black coffee is the best choice, if you have to add something, 1 teaspoon (5 ml) of heavy cream or coconut oil would be good options, as they’re unlikely to significantly alter your blood sugar levels or total calorie intake.
A single cup (240 ml) of coffee contains about 100 mg of caffeine (2).
Consuming too much caffeine from coffee could lead to side effects, including heart palpitations and temporary increases in blood pressure (18).
One study found that high coffee intake — up to 13 cups (3.1 liters) per day — resulted in increased fasting insulin levels, suggesting a short-term decrease in insulin sensitivity (3).
If you’re using intermittent fasting to improve your fasting insulin levels or increase your insulin sensitivity, you’ll want to moderate your coffee intake.
Most research indicates that up to 400 mg of caffeine per day is likely safe for most people. This equates to about 3–4 cups (710–945 ml) of regular coffee per day (18).
Summary If you drink coffee during your fasting periods, avoid high-calorie, high-sugar additives, as they may break your fast.
Ultimately, drinking coffee during a fast is up to personal preference.
If you don’t like coffee or don’t currently drink it, there’s no reason to start. You can obtain many of the same health benefits from a diet rich in whole, nutritious foods.
However, if a hot cup of joe seems to make your fast a little easier, there’s no reason to quit. Just remember to practice moderation and avoid extra ingredients.
If you find that you’re overconsuming coffee or having trouble sleeping, you may want to cut back and focus solely on intermittent fasting.
Summary Drinking a moderate amount of black coffee during intermittent fasting is perfectly healthy. Still, you’ll want to moderate your intake and avoid most additives like sugar or milk.
You can drink moderate amounts of black coffee during fasting periods, as it contains very few calories and is unlikely to break your fast.
In fact, coffee may enhance the benefits of intermittent fasting, which include reduced inflammation and improved brain function.
Nonetheless, you should steer clear of high-calorie additives.
It’s also best to watch your intake, as overconsumption can harm your health.
By JEANNIE WILEY WOLF
CAREY — One of the newest eateries in Carey is gaining a faithful following.
The Mustard Seed Cafe & Treats is part of Our Lady of Consolation Shrine Cafeteria. Menu selections include sandwiches and wraps, soups, salads and bakery items along with ice cream and coffee.
“Ice cream is very popular,” said Sandy Insley, food services manager at the Shrine Cafeteria and the new cafe. “Coffee is huge. And the smoothies are humongous. We had a line out the door this afternoon. The kids love them.”
The new shop, located on the far east end of the cafeteria building at 315 Clay St., came about when the Rev. Thomas Merrill, rector/pastor of the Basilica and Shrine, and Insley started talking about the need for something different than the traditional cafeteria menu for visitors.
“We wanted to continue to offer the hospitality of the church,” he said.
But times have changed since the days when large bus groups were the norm, he explained.
“We’ve had a cafeteria for years. Right around the late 1960s the building was built. And of course, it served the need of so many pilgrims so that they had a place to eat,” said Merrill.
These days, individual families and smaller groups make up the majority of the shrine’s visitors.
“The reason that we started all this doesn’t exist as much any more,” he said. “So we felt that we needed to do something that would, I think, continue our tradition of hospitality, but at the same time tailor it to the needs that we have today.”
The new cafe is also benefiting the shrine economically, he said.
“We don’t have as many pilgrims as we used to and the parish is little bit under economic hard times right now,” Merrill said. “So this is also helping us financially.”
And with more of a coffeehouse atmosphere, the cafe isn’t competing with other eateries in town, he noted.
“There are some eating establishments in Carey, but nothing quite like this,” he said. “I don’t believe this is competing with anybody. It’s just meeting a different need.”
Creating the cafe took some planning. The area where it is now located had been used by Father Paul’s Volunteer Bakery. Merrill said the bakery was started by the late Father Paul Faroh who, along with his volunteers, made pies, cookies, coffee cakes, pizzas, bread, pasta and potato chips and sold them to benefit shrine and parish projects.
When Faroh died in 2017, the team of volunteers agreed to continue with the baking and sales.
“So we asked that group to make sure it was OK (to use the space for the cafe), and they were fine with it,” said Merrill.
Insley, who has been in charge of the cafeteria for four years, said there was a definite need for something smaller for lunch.
“Our cafeteria gets used for wonderful things. We have many buses that come, but also funeral dinners so it’s a little difficult. You feel awkward coming in. It’s 6,000 square feet. Whether you’re coming in for the funeral or to get lunch, it’s just awkward,” she said. “We needed a facility that was smaller.”
As they began to plan, the cafe took on a “life of its own,” she said. “It just evolved.”
Insley came up with the menu offerings by first studying the coffee menu at the Becca House in Upper Sandusky. Becca House coffee is now sold at the cafe.
“They’re very successful and locally known in Wyandot County,” said Insley. “So that was the basis. That was where I started.”
She also thought about different types of quick sandwiches that could be served.
“I wanted it to be something that is not fast food, but yet it’s fast, like something you would eat at home for your lunch,” she said. “You’d make an egg salad sandwich. You would make a turkey or ham club sandwich. These are the things that you would make at home.”
And she wanted it to have a homey atmosphere.
“The premise and the goal is that it’s a comfortable place to come,” she said.
Cookies and muffins are available along with slices of Father Paul’s pies.
The food is delicious and nutritious, added Merrill.
“It tastes like food you would prepare at home. It doesn’t taste like fast food at all,” he said.
The name, Mustard Seed, was picked, in part, for its Biblical reference, said Merrill.
“Of course the mustard seed, which is the smallest of seeds becomes the largest of shrubs. So I believe that even though this started out small, it’s going really become something very large,” he said. “We also hope that they’re planting seeds of hospitality with pilgrims and the community.”
A grand opening was held May 28. So far, Merrill has been pleased with the response from pilgrims and community members who also stop by for food and snacks.
“I don’t think it will be like a flash in the pan like a novelty. I think because of the variety things, it’s going to be perfect,” he said.
Although the cafe has six tables inside and several large picnic tables outside, there’s already been talk of expanding, Merrill said.
“Above all, we want people to come in and feel welcome,” said Insley.
Hours are 6:30 a.m. to 8 p.m. Monday through Friday and 7:30 a.m. to 8 p.m. Saturday. Sunday hours are 9 a.m. to 1:30 p.m. with a limited menu of salads, cold sandwiches, bakery items and coffee.
Orders can be phoned in ahead of time at 419-396-3007. The menu is available on the Mustard Seed Cafe & Treats Facebook page.
The Hello Kitty Cafe Truck is rolling back into Fresno on Saturday, 6/15! From 10 a. m. to 8 p. m. , the popular, all-pink cafe on wheels will be parked at Fashion …
Freelance illustrator Moonsub Shin is turning single-use paper cups into works of art. Born and raised in South Korea, Moonsub Shin moved to New York City in 2007 and began drawing on paper cups in 2017. Drawing interiors, coffee gear, and baristas, Moonsub Shin captures the vibe and subtle details of each cafe. We’ve seen cups pop-up on display on counters in Portland and New York. We connected via email to learn more.
Interview edited and condensed for clarity.
We first met you as you were illustrating on a coffee cup at the New York Coffee Festival last year. How long have you been drawing on coffee cups?
I call it “Paper-cup Drawing” and it’s been two years since I started the project.
We’ve seen your cups proudly displayed at cafes around the world. How many cups have you illustrated since you’ve started this project?
I don’t count the exact numbers of the cup drawings. I think they might be about 300.
How long does it take to complete a coffee cup illustration?
It usually takes 30 minutes but sometimes takes an hour. It depends on the conditions. Capacities of the cup, cup’s surface, and what I want to draw on it.
You spend your time in South Korea and New York City—where are some of your favorite places to drink coffee in those places?
Here are some of my favorite cafes in both cities:
That is such a difficult question. Both cities have so many great cafes. It’s so hard to pick only some cafes. Actually, my home is the best place to enjoy coffee because I can do whatever I want!
What are you brewing at home now?
I’m drinking iced pour-over coffee. The coffee is Costa Rica Perla Del Cafe Typica Natural, roasted by Fritz Coffee Company in Seoul. Usually I also make espresso, cappuccino, latte, and cold brew at home.
How do you make it?
I’m using a Breville BES 860XL for espresso-based coffee, Hario V60, Chemex, and HOLZKLOTZ for the pour-over coffee, Bean Plus Cold Brew Coffeemaker for the cold brew. Wow… now I realize I have a lot of gear.
What projects are you currently working on?
I have a few freelance jobs. Some jobs are related to cafes and others are not. Paper-cup Drawing is my on-going project. Also, I’m preparing the essay-illustration book.
Can you tell us more about the essay-illustration book?
Oh, it’s really in the beginning steps. It is about the NYC cafes I love. Try to share my experiences about them from the illustrator’s point of view. I don’t want the book to be a “coffee evaluation book.” I just want to show how NYC cafes are great. Of course, it will contain many illustrations I draw.
Looking forward to it! Thanks, Moonsub!
Photos courtesy Moonsub Shin.