It smells of freshly ground grains - the aroma that separates day from night...
- Haruki Murakami
Ethiopia is considered the birthplace of coffee. It is here that the wild coffee tree grows, the fruits of which are eaten by locals to get an invigorating effect. The Arabic coffee tree is the ancestor of all known Arabica varieties. Today, coffee is grown all over the world in regions with hot climates: Central (Honduras and Guatemala) and South America (Brazil and Colombia), Asia (India, Indonesia and Vietnam), Africa (Cameroon and Ethiopia), Australia and Oceania .
The most elite varieties are those grown at altitudes above 2 000 metres.
What's inside?
The chemical composition of raw coffee beans is very diverse, with more than 200 components. A quarter of the mass is caffeine, trigonelline (an alkaloid that plays an important role in the formation of coffee aroma, converted into nicotinic acid during processing), chlorogenic acid (responsible for the astringency of the taste of the finished drink), mineral salts and proteins, the remaining three quarters are - oil, water and fiber.
The invigorating effect for which coffee is so beloved is associated with its caffeine content. Its concentration can vary in the finished drink as it depends on a number of factors:
- Of a sort. The highest content was noted in Robusta from Guinea (1,7% - 2,3%), Santos (1,3% - 1,5%), Hodeida (1,2%) - about 2 times higher than Arabica.
- From baking. Many people think that the darker the bean, the more caffeine it contains, but this is not true. In the process of heating, the beans lose water and become lighter, more porous, accordingly, if you take the same amount of light and dark, there will actually be more of the latter, therefore the concentration of caffeine in the brewed coffee will increase. Scientists today agree that high temperatures do not affect caffeine in any way, so it is fully preserved during the roasting process.
- From grinding. The smaller the coffee particles are, the more fully the substances will be extracted in the preparation of the drink.
- From the preparation time. The longer the coffee is steeped during brewing, the higher the concentration of caffeine in it.
Caffeine is an alkaloid by nature, it has quite a multifactorial effect on the body, let's find out what its main effects are related to.
First, caffeine displaces adenosine (a neurotransmitter that reduces activity and causes drowsiness). The structures of the molecules are very similar, when caffeine enters the body it occupies the adenosine receptors and furthermore changes their configuration. The effect lasts 5-6 hours until the structure of the receptors returns to its original state. Drinking 2-3 cups of coffee can block about half of the receptors, and the percentage is quite high. This is why drinking extra coffee does not give an invigorating effect.
Second, caffeine stimulates the production of adrenaline, which can rightly be called the action hormone: glucose levels rise to provide the body with a good supply of energy, heart rate and blood pressure increase, which increases the flow of oxygen to all cells and tissues.
Thirdly, caffeine enhances the synthesis of dopamine - the hormone of memory, thinking and also pleasure. After a cup of coffee, we feel a lift in mood, attention concentration increases and reaction speed improves.
Pyrolysis of coffee
This unusual word refers to the metamorphosis of the grains during roasting. Significant changes occur in their structure and composition: the water evaporates, the grains enlarge, their colour becomes darker as a result of the sucrose caramelising. Under the influence of high temperatures, complex chemical reactions are triggered, oils and esters are released. The coffee reveals its special aroma due to the formation of zeols, a compound of aromatic nature that includes more than 70 components. The composition of the beans also includes various organic acids, these have a beneficial effect on the digestive process and the functioning of the stomach. Incidentally, chlorogenic acid must be distinguished - under the influence of temperature it breaks down into a number of substances that are responsible for the astringency of the taste of the drink. The bitterness of coffee is related to its tannin content.
Hierarchy in the name of coffee
Първият е “Родът на кафето”, след това видовете и разновидностите на “клоновете” на родословието.
Към днешна дата са известни 120 вида кафе, най-популярните са арабика и робуста , именно от тях печелят страните производителки, поради което те се наричат също търговски. В световното производство кафето Арабика заема 70%, Робуста – 30%. Невъзможно е да не споменем още 2 вида кафе – либерика (то заема 3-то почетно място в световното производство, въпреки че представлява само десета от процента) и евгеноидис – генетичната “майка” на арабика, която някога се е появила от естествено кръстосване на евгеноидис и робуста.
They close the hierarchy of coffee varieties. Most of them are in the Arabica type and the most popular are maragogipe, bourbon, tipica and catura.
Coffee - good or bad?
The results of recent scientific studies conducted in the West (Harvard University and the American Heart Association) confirm that coffee is a healthy beverage when consumed in moderation (up to 3 cups per day).
- Has a pronounced antioxidant effect - reduces oxidative stress in the body, preventing early cell aging.
- Reduces the risk of developing Parkinson's disease by 25%, reduces the risk of cirrhosis of the liver, type 2 diabetes, gallstone and bladder stone formation.
- Improves concentration, boosts energy levels, invigorates and energizes.
- Reduces the risk of cardiovascular disease by 24% compared to those who do not drink coffee at all.
- Coffee has inherent antitumor activity.
Golden rules for making delicious coffee
- Fresh coffee beans and fresh grinding.
- Optimum hot water temperature around 90 °C.
- Use purified water: filtered or bottled. If there is only ordinary tap water, then it is necessary to let it stand for 10-15 minutes.
- Proportions of water and coffee: 1:10 (for 20 g of coffee - 200 ml of water). This is the basic proportion, which may vary depending on the coarseness of the grind and the degree of roasting of the coffee.
- Strictly observe the technology of preparation.
- Once foam starts to rise, remove from heat and pause for 15-20 seconds. Repeat the process until the third time foam rises (3 times in total).
This is interesting
Can children drink coffee?
However, this drink is more for adults, a child can try no earlier than 7 years and then no more than 1 time a month. At the adolescent age of 12-13 years, the number of cups of coffee can be increased to 2-3 per month. During this period, the load on the child's body in general is quite large, so there will definitely be no benefit from excessive caffeine intake. Doctors tend to believe that the ideal time to introduce coffee into a child's diet is from the age of 14-15. By this time, the body has already adapted a little to pubertal changes, the nervous system has become stronger. A child with a healthy heart can be allowed to drink one cup of coffee 2-3 times a week if the need arises.
Optimal storage
Не си струва да се запасявате с кафе. Най-оптималното ще бъде такъв брой зърна (трябва да се смила преди готвене), който ще ви стигне за 1-2 седмици. Кафето много бързо “увяхва” веднага след изпичане на зърната. Този лесен съвет ще ви позволи да се насладите на всяка чаша от приготвената напитка, наслаждавайки се на отличния вкус и аромат.
As a storage container, foil bags with a zipper and degassing valve are most suitable. During the roasting of the coffee, a large amount of carbon dioxide is released, it remains in the beans and thanks to the valve will be easily and freely vented out. The roasted beans have a porous structure, so they easily 'absorb' odours from the surrounding air, and the foil packaging will protect the product from moisture, light and foreign odours, creating an ideal storage environment.
Cold coffee?
In the absence of problems in the work of the cardiovascular system and allergic reactions to coffee, you can treat yourself with this drink during a cold. Prepared according to a special recipe, it will ideally support the body, speeding up the healing process. Additives in coffee that will especially effectively cope with the task:
Cinnamon, combined with weak coffee. This composition will work perfectly both in the early stages of the disease, and in the last stage will help to activate the internal reserves of the body.
Cardamom strengthens the heart and blood vessels, has a pronounced antioxidant effect, stimulates the immune system.
Star anise has a tonic effect, facilitates breathing, contributes to the liquefaction and removal of phlegm.
Lemon and a teaspoon of honey. Coffee with such additives helps with low fever, general weakness of the body, relieves nasal congestion, clears the bronchi. Honey should be added to the cooled drink.
White teeth are at risk
Many dentists believe that coffee consumption has a negative effect on tooth enamel, but there are obvious benefits for oral and gum health. Coffee prevents the development of tooth decay due to the phytoncides that kill pathogenic bacteria. This effect is only possible if the drink is consumed in its pure form. In addition, coffee reduces the risk of developing cancer by 30%.
Is coffee a drug?
Let's understand it. Against the background of regular coffee consumption in excessive quantities, dependence can form, but it does not pose a serious threat to our physical, mental and social health. There is no need to increase the dose to achieve the usual effect. On the other hand, the more caffeine taken per day, the higher the risk of negative symptoms against the background of its withdrawal. But these manifestations (restlessness, fatigue, irritability) will not be too pronounced and will last no more than two or three days. Therefore, experts do not consider caffeine addiction a serious addiction, and coffee fans not without reason call it "the most popular legal drug in the world".
Instant coffee is not related to quality
Many people think that instant coffee is rather low cost, fast brewing and certainly not high quality. This belief is a fallacy. Modern technology has come a long way and today well-known brands produce high quality instant coffee, making it a worthy competitor to 'real' coffee. The Art Life range includes several functional instant coffee compositions based on high quality Arabica and Robusta varieties. Thanks to the different directions of action, every coffee lover will be able to find for himself a suitable combination of his favourite taste and desired result. For more information about the products, please see the product description.