Releasing Coffee, Rediscovering Myself
Since the beginning of this year, something inside me has quietly shifted. I started pulling back on my coffee consumption. I’ve been tuning more deeply into my body, my energy, my intuition — and a quiet but persistent sense has been nudging me: coffee might no longer be serving me the way I once believed.
I tested this whisper. I went “on and off the sauce,” as I like to joke, trying periods without coffee and observing how I felt. Enough time has passed now to truly see the impact: physically, mentally, energetically. And what I’ve learned is deeply clarifying.
What changed when I let coffee go
Here’s what emerged over these months:
Lighter, less burdened in the body
Clearer mentally
Happier overall
Less sluggish, more consistent energy
Better sleep, fewer crashes
The difference isn’t about all caffeine — it’s specifically about coffee. When I replaced my morning brew with alternatives like matcha (with its calming L-theanine) or Nandaka from Pique Life, the shift was palpable. I felt cleaner, more free-flowing, more focused — with energy that didn’t cost me later.
What is it about coffee, specifically?
If you’ve ever wondered why coffee might affect you more harshly than, say, black tea or matcha — here are some of the things I’ve researched, and some of what I’ve experienced.
Mold, mycotoxins & fungi
Coffee beans (green or roasted) can sometimes host toxigenic fungi that produce ochratoxin A (OTA), a mycotoxin with potential impacts on kidney, liver, and even carcinogenic risk. Roasting and brewing reduce — but don’t always eliminate — these compounds. While some scientists argue the levels in coffee are usually below regulatory thresholds, those who are more sensitive may notice subtle effects.
Pesticide residues
Coffee is also among crops treated with insecticides and agrochemicals. Though roasting removes a large percentage of pesticide residues, trace levels can remain. For people with already sensitive systems — or those who are fine-tuning through yoga, meditation, and clean eating — these residues may feel more energetically burdensome.
Why matcha and Nandaka feel better to me
Matcha (and the L-theanine effect)
Matcha offers a more balanced form of stimulation. The amino acid L-theanine helps soften caffeine’s sharper edges, creating a calmer, steadier focus without the crash. I’ve also noticed that cleanly sourced matcha tends to feel gentler and more supportive to my system.
Nandaka by Pique Life
I’ve recently been gravitating toward Nandaka, a coffee alternative made from fermented teas, cacao, mushrooms, and adaptogens. It gives me:
A smoother energy lift
Mental clarity without jitters
Better sleep quality
A feeling of “clean energy” rather than heaviness
It isn’t about removing caffeine entirely — it’s about finding a form that works with my system instead of against it.
The spiritual and energetic “upgrade” you don’t always see
When we start doing inner work — yoga, meditation, cleaner eating — our bodies and energy systems refine. They become more receptive, more responsive. What once “worked” can slowly become a drag. That’s how I came to see coffee not just as a stimulant, but as an energetic burden.
This journey can feel bittersweet. Some old crutches might no longer serve you. But what you gain is deeper attunement: to your body, to your mind, and to your path — your dharma.
Because ultimately, if our lifetime is about discovering purpose, what better place to begin than by re-examining our daily rituals? The ones we pour into ourselves, silently.
References & Resources
Ochratoxin A in Coffee: PMC6049681
Coffee samples and mycotoxin levels: PMC8605134
Roasting and brewing effect on mycotoxins: PMC8555823
Healthline on coffee & mycotoxins: Healthline
Pesticide residues in coffee: PMC9681499
Roasting impact on pesticide residues: RSC Publishing
Pique Life Nandaka: PiqueLife
More on Nandaka’s formulation: PiqueLife Nandaka Page
