A Brief History of Cold Brew Coffee

Summer may be in the past, but cold brew lives on!

Break out the flannel, boots, and hot coffee — fall has arrived! The calendar may claim otherwise, but in our book summer has officially come to a close. With long hot days and laidback nights, for some it’s time to say goodbye to one more summertime favorite: cold brew.

As the debate marches on over whether or not cold brew has a season (for us, that season is 12-months-long), we’re looking back on its long, fascinating past.

It may seem like cold brew has only recently taken over the world, but its origins are deeply rooted in coffee’s broader history. As global trade circulated new commodities and ideas at the dawn of the Modern Era, cold brewing as a concept began to take root far beyond its point of origin in Japan.


Cold brewing tea has been established in Japan by this point. Soaked in cool river water, tea leaves are saturated and left to brew.


Dutch coffee is a boiled-down concentrate that traders and sailors brought aboard ships in vats. This coffee didn’t need dangerous fire to enjoy and it could be bottled and sold at port.


Soon after the Dutch bring their concentrate over, coffee gains popularity and the Japanese develop their own brewing methods. In Kyoto, they use cold tea brewing techniques for their coffee (tower and tubes utilize gravity for a hands-off approach) and voíla, cold brew coffee!


In wartime, Camp Coffee is bottled and sent to the European troops. Similar to Dutch coffee, this concentrate is made by boiling off excess water.


In Mazagran, a French-occupied region of Algeria, sweetened coffee syrup combined with cold spring water is a popular drink to counteract the desert heat. When soldiers returned to Paris, cafés began serving mazagran with milk, lemon, or rum.

1920s – 1950s

In Cuba, cold brewed coffee concentrate gets a makeover. Cuban cold brew is made with extremely fine grounds that are repeatedly saturated with cold water before draining.

Iced drinks continue gaining popularity around the globe too. In New Orleans, cost-saving chicory root is added to the coffee before grinding. While adding flavor, chicory root also cuts the coffee, making it last longer. This trick started in Napolean-era France, but lives on as an American favorite.


American Todd Simpson, a man of many trades, travels to Peru in 1964 to study the flora. While there, he witnessed cold brewed coffee that was then heated before serving. Simpson loved the light acidity of the drink and wanted a way to enjoy it in his own home. He came back to the US and invented the Toddy.


Vending machines open Japan to a slew of drinkable possibilities. Wielding a brilliant ad campaign and canned coffee, Ueshima Coffee Co. single handedly makes prepackaged, canned coffee a staple in Japan.


One Seattle second wave coffee house develops a coffee concentrate for their blended coffee drinks and other coffee shops begin following suit.


When café staff complained about the taxing nature of prepping cold brew every night in a Filtron, Stumptown founder Duane Sorenson has a brilliant idea! Inspired by beer stubbies, Stumptown puts their spin on cold brew with pull-tab caps — much to the delight of customers and baristas alike.


Cold brew becomes accessible nationwide, from third wave coffee shops to the corner store. With our craft roasters at the forefront, cold brew history continues to be made — from precision-blending for taste, CBD-infusions, and beer-canning techniques.


Cold brew comes full circle. Taking inspiration once again from tea brewing methods, our Cold Brew Bags make at-home brewing as simple as whipping up your favorite mug of Earl Grey.

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A little history

The coffee as a subject is inexhaustible. There are many varieties consumed all over the world with similar passion. The strong Turkish coffee is hard to compare with the light American, which is drank in huge quantities by the Yankees.

The tradition of coffee drinking is originated from the Arabs. The first coffee shipments arrived in Europe in the 1600s.

At first, it was only men’s privilege to go to the café, then separate salons were opened for the ladies for this purpose.

Stendhal would have rather given up on love than on coffee, Agatha Christie mixed her coffee with coriander and cardamom.

Italy is definitely inevitable when we talk about espresso. Actually, espresso is the most popular drink in the country and the passion of coffee drinking is widely appreciated. Young people already start to drink coffee at the age of 10-12 and when they grow older they usually drink 4-5 espressos every day (this statement is even more true if we go souther). They do not hide the fact that this is their main dependency, which is fed by true passion: it is not uncommon that Italians bring their own coffee machine when they make a larger trip.

In Italy, the coffee actually plays a social role. There are 134 000 cafés in the country and everyone has their own favorite cafés, where they may find a warm atmosphere when they enter and have great conversations with friends. Italians consume 9 billion cups of coffee each year. Baristas are preparing the black drinks at the counters of the coffee shops, who are professional waiters specialized in coffee.



There are many variations and tricks for the realization of the perfect espresso experience with a little investment (money, time, exercise) we may even make a really good espresso at home.

Obviously, every person has different tastes and this is the case with coffees too. However, the preparation of an espresso is a fairly well-defined process.

Approx. 25-35 ml aromatic, creamy, sweet coffee (even without sugar), reddish brown, with a velvety foam on top, which is called crema.
A true espresso contains the flavor and fragrance materials of the coffee concentrated. To extract these, the machine pushes the 90-96 ° C temperature water through the compressed, finely ground coffee at high pressure (9 bars).

A well-made espresso pours down from the machine in approx. 20-22 seconds, but others may see things differently, there are many practices. Hence the name which is derived from the Italian “espresso” (meaning quick, urgent).

If the espresso flows down in too short a time the hot water almost just rushes between the coffee beans and will not have enough time to extract the flavor and aroma substances. Thus the coffee will be thin, tasteless and messy.

But if the water contacts with the coffee beans longer than necessary it will also extract unwanted chemical substances and the coffee will be bitter-sour.


Crema is an indispensable part of a good espresso, basically, it is the hallmark of the black drink. Espresso is the basis of many other coffee beverages.

Crema is composed of bubbles of carbon dioxide gas and water vapor trapped in a very thin liquid film, the surfactant containing an oil emulsion containing aromatic compounds and cell fragments from the coffee beans.

The function of this film is twofold: first, it prevents the aromas from escaping with confining them in the gas and on the other hand it limits the heat exchange with the ambient air, preventing the drink from cooling too quickly.

A really good espresso’s crema does not let all the sprinkled sugar to descend, some of the sweetener remains on the top of the cup.


Dinatale Cafe in munich

Dinatale Cafe is a stylish place, sitting just outside the Englischer Garten, one of the biggest tourist attractions in Munich. Since you will most likely visit this gigantic park, you should definitely stop for a coffee break in Dinatale Cafe. It is a traditional Italian family business, and they do their best to maintain their impeccable reputation.

This cafe offers both outside and inside sitting options. Outside is good when the weather allows, as large umbrellas provide good shade. Inside area is nice, and stylish. It has that Italian feel to it, with high chairs and small tables.
Staff of Dinatale Cafe is something else, one of a kind in Munich.

They have real Italian baristas with diplomas, and are highly trained and professional. Not only that, but they are very fast and very polite. Although this is just a cafe, you can get some delicious deserts and light meals here too. We recommend trying their cheesecake, it is so well made and delicious.

And now about the coffee- Dinatale cafe is passionate about their coffee. They have all the best official Italian certificates. They are a member of SCAE (Specialty Coffee Association of Europe), and this is a specialized cafe with a reward of INEI (Instituto Nazionale Espresso Italiano).

These certificates prove that Dinatale cafe has high standards, and locals know this, they are regulars here. Locals are proud to say that Dinatale cafe has the best coffee in Munich. Dinatale Cafe is a must visit for true caffeine addicts, so don’t miss it.

Address: Veterinaerstr. 4, 80539 Munich, Bavaria, Germany

  • Telephone: +49 89 32499966
  • Opening hours: Mon – Sat 7:00 am – 8:00 pm; Sun 8:00 am – 8:00 pm
  • More info: http://www.dinatale.de/

Coffee recycling and its benefits

Did you know that your morning cup of coffee contributes to six million tonnes of spent coffee grounds going to landfill every year? This does not have to be the fate of your caffeine addiction and there are many opportunities to up-cycle spent coffee grounds into valuable commodities.

From fresh fruit, to roasted bean, to used up grounds, coffee’s chemical composition offers a range of uses beyond making your daily brew.

Potential applications range from biofuels, to health products, and fertiliser for farms or your garden. So why are we throwing this precious product away?

The answer is that processing and production can be more complex than you might imagine – even when we’re talking about simply using coffee grounds in your garden. What’s more, many recycling initiatives to turn waste coffee into valuable commodities are still in their early stages.


You may have noticed that some cafes now offer free spent coffee grounds for customers to take home and use in the garden. In theory, this is a great initiative but the reality is that fresh coffee grounds are high in caffeine, chlorogenic acid and tannins that are beneficial to humans but toxic to plants.

The spent coffee must be detoxified by composting for a minimum of 98 days for plants to benefit from the potassium and nitrogen contained in the roasted beans. Without adequate composting, the benefits are scant (see below). So if you do take some coffee grounds home from your local cafe, make sure you compost them before sprinkling them on the veggie patch.

The good news is that properly composted coffee grounds offer a cheap alternative to agro-industrial fertilisers, potentially helping urban communities become greener and more sustainable. Savvy businesses have begun processing coffee grounds on a commercial scale, turning them into nutrient-rich fertilisers or soil conditioners in convenient pellets for use in the garden.

But why stop there? A potentially even more valuable ingredient is the chlorogenic acid. Although toxic to plants, as mentioned above, chlorogenic acid has potential as a natural health supplement for humans, because of its antioxidant, anticancer and neuroprotective properties.


The whole coffee production process is abundant in chlorogenic acid, particularly in raw coffee beans. Chlorogenic acid conversion efficiency is even better from green coffee pulp, with a 50% recovery rate, compared with 19% for spent coffee grounds.

As undersized and imperfect beans are discarded at this raw stage, many businesses have seized the opportunity to market green coffee extracts as a weight loss product, although more research is needed to confirm this potential.

The list doesn’t end there. Coffee waste can be used to create a diverse list of chemicals, including enzymes and hormones for digestion of common biological compounds and to improve plant growth; and feedstocks for high-end crops such as mushrooms. Coffee oil has even been trialled as a fuel for London buses.

With abundant waste supplies due to the popularity of coffee consumption, by recycling the byproducts, perhaps we can enjoy one of our favourite beverages without too much guilt.


Get to Know Verve Coffee Roasters

This Santa Cruz roaster spreads its laidback Northern California vibes to Los Angeles, Tokyo, and coffee lovers around the globe.

Verve Coffee Roasters came to be through the serendipitous union of surf, sweat, and a love of life. Founded on 41st Avenue, this NorCal roaster’s roots remain planted in Santa Cruz, California.

How did you get started roasting?

Verve was founded in 2007 by two college friends, Colby Barr and Ryan O’Donovan. Colby and Ryan met thanks to their shared passion for music, design, and of course, the pursuit of an amazing cup of coffee. The pair saw the need to create a company that reflected their vision for third wave coffee. It also turned out that they were the perfect duo to embark on a coffee journey together. Ryan’s extensive background in the coffee industry paired with Colby’s deep knowledge of agriculture and his entrepreneurial aspirations, the dynamic combo launched their coffee concept.

Why the name Verve?

The name Verve was inspired by a jazz record label Colby and Ryan had in their extensive vinyl collections. They instantly gravitated towards it as their business name because of its definition: The spirit and enthusiasm surrounding the creation of art.

Tell us about your Farmlevel Initiative.

Our Farmlevel Initiative supports each and every hand involved in the coffee journey. From seed to cup, we’re committed to positively impacting our local and global coffee community. By connecting the people who love to drink Verve with the coffee producer, we’re creating an open line of communication that transcends language, culture, and distance.

We believe this initiative is vital to the future of coffee. It brings much needed attention to the coffee farmers, spotlighting their work, dedication, and attention to detail. Verve understands the intense effort and commitment necessary to producing quality coffee so we pay above-market premiums to the farmers that exceed Fair Trade minimums. Every time, no exception.

The three key points of our Farmlevel Initiative are to improve the lives of smallholder farmers, help combat the impacts of climate change on the coffee industry, and to preserve heirloom coffee varieties. We’re traveling the world, taking risks and forging new partnerships with the goal of bringing you the very best coffees on earth.

… And your Nursery Project?

Coffee producers across the globe are facing multifaceted challenges due to climate change, global pricing, and a rapidly growing market for low-quality, industrialized coffee varieties. Our response was to literally roll-up our sleeves, and get our hands dirty by starting a nursery in a remote region in Colombia.

We kick-started this project by distributing 60,000 high-quality, endemic coffee trees with the hope that this pilot program will create a brighter future for smallholder coffee farmers.

How has your Santa Cruz location shaped your approach to coffee?

Santa Cruz roots run deep at Verve. Santa Cruz captures the essence of Verve; surf, sweat, craft and a love of life. We welcome the new, but pay tribute to what has come before. We’re excited to share that we now roast Verve coffee at two locations; the Seabright Roastery and the soon-to-be-opened Roastery Del Sur in the LA Arts District.

We roast on vintage Probat roasters upgraded with modern technology with an emphasis on traditional roasting methods. We roast daily in small batches and have stringent quality control practices to ensure that every batch is just right. We’ve expanded our café footprint beyond Santa Cruz, and now have locations in Los Angeles, Palo Alto, San Francisco, and Japan — but the endless surf of our rugged coastline will always be home.

What do you look for when sourcing coffees?

First and foremost, quality. Secondly, we are always looking to partner with producers who are actively working towards improving their processes and value their community and their part in the industry.

Besides that, we’re also seeking out the weird stuff. Our coffee team searches the world for show-stoppers; seeking out the types of coffees that might normally drive the timid away. We don’t shy away from unusual cultivars, off-the-radar processes or eccentric, yet proven growing methods.

What excites you most about the third-wave coffee movement?

So much, we’ll try to contain ourselves. We’re excited to see the beginning of the shift from people buying a pound of coffee for $5, towards understanding why certain coffee might cost $5 per cup. It’s the movement towards humanizing the coffee supply chain and we’re proud to be a part of it.

Facilitating a connection for our coffee drinkers to know who grew their coffee, who selected it, who roasted it — there are so many people and hands involved in a single cup. It’s truly astounding and, to the majority of coffee consumers, unknown. We’re also encouraged by how the industry is addressing the impact of climate change on coffee and we are hopeful for what is ahead.

What differences have you noticed between American and Japanese coffee habits?

Great question! In general, we quickly learned that our Japanese customers preferred drip and pour over coffee. They instantly gravitated toward the hand-poured brewing method which makes total sense now. The art and intention involved in a flawlessly executed hand-poured coffee is something our Japanese customers truly appreciate. We joke that hand-poured coffee is “the latte of Japan.” It’s the go-to order at all Verve Japan locations.

We also learned that the Japanese market tends to sway toward darker roasts, but were swayed when introduced to our lighter roast profiles. Fruit plays an important role in Japanese culture, so it was a love-at-first-sip situation once we introduced them to our vibrant offerings. The bright flavors in our coffees opened their palette to a more fruit-forward cup of coffee.

Which current roasts are you most excited about?

It’s always hard to single one coffee out as “the favorite,” because we put so much love and intention into every selection. But if we had to spotlight one coffee we’re stoked on at Verve HQ right now, it would be Candelaria Lot 603. Our coffee team has been working with the farmers of La Candelaria for five years now, so there’s quite a foundation built on both friendship and a shared passion for coffee.

Because of our strong ties and direct communication, we’ve been able to watch the coffee develop unique characteristics and grow in quality over time. A twist happened in June 2018, when Volcan De Fuego unexpectedly erupted, devastating the farm where La Candelria is grown. This tragic event completely destroyed roughly a quarter of the farm while leaving the entire area buried under ash and debris.

The La Candelaria 603 had been completely cloaked with ash and other deposition from the eruption and what the farmers were able to salvage from the ash had emerged completely transformed. This lot of La Candelaria tastes like something closer to a coffee coming out of East Africa than Guatemala. With strong aromatics, and an acidity like pear. This coffee will intrigue you with its dense herbal quality similar to fennel and anise.


Bitter coffee today? Try changing the colour of your cup

In Australia, around a billion cups of coffee a year are consumed in cafés, restaurants and other outlets. Even Britain, a nation famous for its fondness for tea, has in recent years seen a dramatic rise in its coffee consumption, with an estimated 70 million cups drunk each day.

Given the economic incentive to keep consumers drinking coffee, café owners, restaurateurs, crockery designers and manufacturers will, presumably, be interested in anything that can help to enhance the multisensory coffee-drinking experience for their clientele.

And, in research published last week in the journal Flavour by my colleagues and I, it appears that cup colour plays a big part in the way coffee drinkers perceive the taste of their morning cuppa.

One day, at my local cafe …

The idea behind this study came about serendipitously. A barista once told me that when coffee is consumed from a white, ceramic mug, it tastes more bitter than when drunk from a clear, glass mug. Note that these two mug types are among the most commonly used vessels to serve coffee in Australian cafés and restaurants.

My colleagues and I, then, sought to establish the validity of this claim which, to our knowledge, had not been tested before.

Although many studies have been published on colour-flavour interactions over the years, there is a lack of research on the psychological impact of the cups from which we drink. This paucity is surprising given, as we saw above, how many cups of coffee are drunk every day.

The notion that the colour of the receptacle could impact taste/flavour perception might relate to work by consumer studies researcher Betina Piqueras-Fiszman and colleagues, which showed that a red, strawberry-flavoured mousse presented on a white plate was rated as 10% sweeter and 15% more flavourful than when exactly the same food was presented on a black plate.

Coffee and contrast

Taking the principal one stage further, and given the conversation with the barista, we proposed that brown may be associated with bitterness (or, perhaps, negatively associated with sweetness) and that coffee from a white mug should be rated as somewhat more bitter than exactly the same coffee when consumed from a transparent mug.

It is possible that another mechanism might affect the perception of taste. Here, if light, opaque, milky brown coffee were to be associated with bitterness, then a light blue mug should intensify the brown of the coffee as it is brown’s complementary colour; as such the brown of the coffee will “pop out”.


This, in turn, would be expected to elevate ratings of bitterness relative to the same coffee when served in a transparent mug.

Some famous examples of the use of this “simultaneous contrast” mechanism are Heinz’s use of a greenish-blue can to set off the red-orange colour of its beans and sauce, and Cadbury’s use of purple packaging to enhance the colour of its chocolate.

In one experiment, the white mug enhanced the rated “intensity” of the coffee flavour relative to the transparent mug – but given slight physical differences in the mugs used, a second experiment was conducted using identical glass mugs with coloured sleeves.

Once again, the colour of the mug was shown to influence participants’ rating of the coffee. In particular, the coffee was rated as less sweet in the white mug as compared to the transparent and blue mugs.

The takeaway message

Our study clearly shows that the colour of a mug does influence the perceived taste/ flavour of coffee.

Interestingly, Dutch psychologist Ap Dijksterhuis suggested that because of the use of the word “strong” in advertising, consumers often confuse a coffee’s strength or intensity with its “bitterness”. In our research we found a trend in bitterness ratings that mirrored intensity ratings.

We also found that any reduction in the “sweetness” of the coffee when presented from a white mug might also be expected to increase perceived bitterness (or strength). This supports research (mentioned above) which shows brown, among other colours, is negatively associated with sweetness.

The crossmodal effect of the colour of the mug on the flavour of the coffee reported here suggests that café owners, baristas, as well as crockery manufacturers should carefully consider the colour of their mugs.

The potential effects may spell the difference between a one-time purchase and a return customer.


Irish Coffee

according to the legend, the first Irish Coffee was born in the southwestern port of Ireland, Foynes, in the early 1940’s. The café of the harbor was the first destination of the tired, frozen passengers arriving from the United States.

The store employee Joe Sheridan invented the drink, which warmed both the body and the soul of the passengers. When one of the “coffee expert” travelers asked about the served drink, “Is this Brazilian coffee?” Joe quickly responded, “no, this is Irish coffee”! So the new drink already obtained its new name. Since then, the International Airport of the region moved to Shannon, but the coffee bar was named after Sheridan, where is a memorial plaque on the wall honoring the inventor.

A well-made Irish coffee is reminiscent of the famous Irish beer in its glass, appearance, color, consistency of foam, alcohol content and flavor.It should be consumed without mixing -like the beer- and we should drink it through the foam.


We fill the Irish coffee glass with whiskey, add the brown sugar and we gently heat it up with the steamer pipe of the coffee machine and melt the sugar. Meanwhile, we make long coffee with the french press machine or Americano from espresso or Doppio, if you like it stronger. If the coffee is ready, we can pour it in the whiskey. Make sure to leave space on top of the cup for the expanded whipped cream.

Making of irish coffee

A foam with proper consistency may be prepared with electric mixer sticks, desktop mixer or a shaker from cold whipping cream. The foam must not be excessively hard, but it can neither remain too liquid. In the first case, we can only spoon the foam and this makes adequate consumption impossible. In the second case, if the foam is too soft, it may mix with the hot coffee while layering. The well-frothed cream can be easily layered on top of the drink from a beaked metal milk jug, carefully, with the help of a spoon.

Sipping the hot coffee through the cold cream foam, we will live through the Irish coffee experience. The Irish coffee should not be mixed, so it is always served up without a spoon.


Get to Know Necessary Coffee

As the name suggests, this Lancaster, Pennsylvania roaster fills an important need!

Conceived by Passenger Coffee’s founder David Stallings, Necessary showcases everyday coffee that benefits its producing partners while providing quintessential flavors many coffee drinkers love.


What inspired you to create Necessary?

“The inspiration for Necessary resulted from many trips to coffee producing countries that our green buying team completed while sourcing coffee for our sister company Passenger Coffee. Again and again, as our team reflected on conversations with producers, we found ourselves challenged by an inherent tension between our commitment to buying coffees with extremely specific quality constraints and our desire to forge broader, more impactful partnerships with producers.

Some people talk a big game regarding the high prices they pay for particularly high scoring coffees, but these high scoring lots tend to make up a very small percentage of a given producer’s total harvest. Focusing on the literal ‘cream of the crop’ while leaving the producer with the majority of the year’s harvest still to sell — often at a loss — is far from the healthy and equitable supply chain that we want to pursue.

Necessary Coffee was created out of a desire to proactively respond to this challenge. It represents our attempt to help build more of a market for delicious, high-quality coffees that all too often fail to garner the attention — and the prices — that they merit.”

What is Necessary’s mission?

“Our mission is to support coffee producers in pursuing a more viable business model by paying better prices for as significant a percentage of their total harvest as we can. By roasting Necessary coffees to emphasize rich balance, sweetness, and accessible everyday flavors, we hope to find a larger market for our producer partners by appealing to as wide a swath of coffee drinkers as we can.”


Tell us about the name Necessary.

“Any coffee lover will probably identify with the ‘necessity’ of that first coffee of the day! But all jokes aside, we hope that the name will underscore the importance of paying better prices for the coffees we enjoy every day. We believe that great tasting coffee is truly for everyone, and that all coffee consumers are important stakeholders in a more sustainable supply chain.”

How does Necessary’s approach differ from that of Passenger?

“In most ways the approach for the two companies is exactly the same. We are equally intentional in the way we approach sourcing, roasting, and QC for both companies, and in most cases we simply buy greater volumes of coffee from the same producer or producing community and allocate some of these coffees to Passenger and some to Necessary.

“While they often take just as much work to produce, there is a much greater volume of these coffees…”

We choose coffees for Passenger that are clean and bright with more exotic, adventurous flavors that we choose to present at a light roast degree. These coffees are generally more rare and more sought after by specialty buyers, necessitating a higher price point. For Necessary, we select coffees that offer accessible, easy-drinking flavors that are ideally suited to a darker roast profile. While they often take just as much work to produce, there is a much greater volume of these coffees produced around the world every year, making it possible for us to offer them at a lower price point while still paying an excellent price to producers.”


Tell us more about your team.

“David Stallings is Chief Visionary Officer for Passenger and Necessary. This effectively means that David is juggling a wide variety of responsibilities semi-constantly! Bringing a wealth of specialty coffee experience from his years with Parlor Coffee, and as a former green buyer for the Collaborative Coffee Source, David is centrally involved in refining not only the brand and sourcing vision for Necessary, but also working closely with our amazing Production Manager John Stallings to fine-tune our workflows.

We are also very fortunate to have three incredibly dedicated production assistants: Tyler Watkins, Peter Reeves, and Julianna Herr who have been absolute rock stars as our team has navigated the new challenges and rhythms of the Necessary launch. As Director of Coffee for Necessary, I am responsible for selecting and buying the coffees that we roast and executing our QC protocols throughout their time on the menu to make sure all our coffees taste as consistently delicious as possible.”


Tell us more about your packaging.

“I love our our Necessary retail bags! There’s a fun throwback quality to the design, sort of ’50s grocery store chic, if you will. With the packaging we’re hoping to convey that, while we do see Necessary as an opportunity to pose important questions about coffee to a broader audience, we absolutely want the starting point of that conversation to be a coffee drinking experience that’s fun, approachable, and delicious.”

Where do you hope to see Necessary in the near future?

“Its only been a few months and we’ve already grown much faster than I expected, which is awesome! It will be really interesting to see how things evolve, but I’m already over the moon that this initial growth positions us to approach our buying, for both Necessary and Passenger, in different and meaningful ways in 2020. My hope for the near future is to see a continuation of this positive momentum.”


Anything else we should know?

“Yes! Necessary Coffee is B Corp certified! For those who aren’t familiar, B Corp certification is essentially a rigorous third-party audit that helps companies assess and measure their impact as a force for good within their supply chains and local communities. We learned a lot during the certification process, including many ways we want to grow and improve.”

— Evan Howe, Director of Coffee


The Story of Coffee in Hungary

coffee came to Hungary with the Turks, but at that time the black drink was not that popular. The creation of coffee fashion is due to the Hungarian aristocrats and military officers who often paid a visit at the Viennese court.

The first coffee house in Hungary

The first Hungarian coffee house opened in 1714 and after a few years German and Italian coffee houses also opened their doors to the public of Pest. The coffee-drinking habit spread so quickly that more than 500 cafés and coffee dens were active by 1896. By then, coffee houses became centers of intellectual and social life.

The next 200 years became the brightest era of domestic coffee culture. During this period the number of coffee shops in the capital increased 166-fold. Coffee houses as the New York Coffee House, Pilvax, Helvetia or Berger were the primary venues for socializing. From the early 19th century until World War II, the cultural life of Buda and Pest took place in the cafés.


The decline of domestic coffee culture

After the communist takeover, almost every cafe closed and the remaining few were not recommended to visit. As a result, domestic coffee culture began to decline. Coffee became a kind of luxury item in the years of state socialism, while the quality deteriorated. After the regime change, domestic coffee culture slowly started to bloom again. Nowadays, coffee is an indispensable part of everyday life. However, the circulation and the social role of coffee houses is less significant than before. Anyway, many cafés open day to day that are trying to satisfy the tastes of everyone.

A large selection

We may find Café Macchiato, Cappuccino, Latte machiato on the drink menu of every coffee house besides the traditional espresso coffee drinks. And we may even choose more and more coffee specialties such as Latte bianco (vanilla, white chocolate latte macchiato), Choco-Latte (chocolate latte macchiato), Black & White (chocolate cream, whipped cream espresso), Latte Verde (mint latte macchiato). In really upscale coffee shops, alcoholic coffee specialties such as Irish Coffe, Coffee and Baileys are also available.

Neither will we be disappointed if we desire a cold coffee drink during the hot summer. We can choose really delicious cold coffee drinks, which are already available in several flavors, since iced coffee, almond, coconut and caramel iced coffee are there to please you. Most commonly, this tenebrous drink is consumed with milk and sugar, but cream and whipped cream is also a popular option.

Hungarians, the ultimate coffee lovers

An average Hungarian coffee drinker consumes 1-2 cups of coffee each day. 80 percent of the population drinks coffee, 71% uses espresso coffee machine, electric coffee maker or traditional clucking coffeemaker for brewing. The Hungarians prefer strong coffee. The primary place of coffee consumption is the home, the second most common location is the workplace and other catering establishments such as cafes or restaurants.


The Hungarians like to sit in a coffee shop where they can drink a cup of strong coffee with a mineral water or a soft drink. In the afternoon, however, long coffees with whipped cream or cappuccinos are more usual. These drinks are primarily popular among the ladies, men rather prefer the strong espresso. After eating the lunch in a restaurant, people usually order a coffee besides the dessert. But this custom is also fashionable at the family diners or festive occasions. It is the correct thing to serve a coffee after the lunch.


can caffeine improve your exercise performance?

Coffee is one of the most popular drinks in the world. Nearly half the adult population in Australia drink it.

Aside from enjoying the taste, the main reason we drink coffee is to get caffeine into our bloodstream. Caffeine can help keep you awake, increase alertness, improve your concentration, enhance cognitive performance, and sharpen short-term memory and problem-solving skills.

It can also enhance physical performance.

We’ve reviewed the evidence

In a recent umbrella review, we summarised the findings from all meta-analyses that explored the effects of caffeine on exercise performance. A meta-analysis is a method that allows us to combine results from multiple studies to estimate the true effect.

Our review included more than 300 primary studies with more than 4,800 participants.

We found improvements in sports performance following caffeine intake that range from 2% to 16%.

Those who respond most strongly to caffeine might see improvements of around 16%, but this is unusual. For the average person, improvements will likely be between about 2% and 6%.


This may not seem like much in the context of everyday life. But particularly in competitive sports, relatively small improvements in performance can make a big difference.

We found caffeine can enhance our ability to run and cycle for longer periods, or to complete a given distance in a shorter time frame. It could also allow us to perform more repetitions with a given weight in the gym, or to increase the total weight lifted.

How does caffeine have these effects?

When we get tired, a chemical called adenosine binds to its receptors in the brain. The chemical structure of caffeine is similar to that of adenosine, and when ingested, it competes with adenosine for these receptors – which tell our brains how fatigued we are.

During waking hours, adenosine slows down brain activity and results in feelings of fatigue. When we have caffeine, the caffeine binds to the adenosine receptors and has the opposite effect of adenosine. It reduces fatigue and our perception of effort (for example, how hard it feels to perform an exercise).

Researchers once thought the effects of caffeine would be reduced in people who regularly drink a lot of coffee, but studies have shown that caffeine has performance-enhancing effects regardless of habits.

Does coffee = caffeine?

In one study, drinking coffee or taking caffeine in a capsule resulted in similar improvements in cycling performance. When the caffeine dose is matched, caffeine and coffee seem to be equally beneficial for improving performance.

But the dose of caffeine in a coffee may vary based on the type of coffee bean, preparation method, and size of the cup. It may also vary between different coffee brands, and even within the same brand at different times.

On average though, one cup of brewed coffee usually contains between 95 and 165mg of caffeine.

Experts believe caffeine doses between 3 and 6 mg/kg are needed to improve performance. That’s 210 to 420mg for a 70kg person, or about two cups of coffee.

For safety reasons, those who don’t normally drink coffee should begin with a lower dose. The optimal dose, of course, varies between individuals, so there’s room to experiment a little.

Aside from caffeine capsules or coffee, researchers are exploring other sources of caffeine for their effects on exercise performance. These include chewing gums, bars, mouth rinses, and energy drinks. But this area of research is relatively new and needs further investigation.

How long before my workout should I drink coffee?

Experts recommend ingesting caffeine roughly 45-90 minutes before exercising. Some forms of caffeine such as caffeine gum are absorbed faster and can elicit a performance-enhancing effect even when consumed ten minutes before exercise.

Does this mean we should all start loading up on caffeine? Well, perhaps not just yet. Although people who ingest caffeine usually improve their performance, for some, the effects may be negligible.

And overdosing on caffeine can have some really unpleasant side effects, including insomnia, nervousness, restlessness, stomach irritation, nausea, vomiting, and headaches.

A certain amount of individual experimentation is needed to find out if caffeine will improve your exercise performance, or just give you a headache.

But for those looking for simple ways to gain a slight performance edge, getting more caffeine into your bloodstream might just be the ticket.



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