بما أن القهوة من أكثر المشروبات العالية من مضادات الأكسدة والمواد الغذائية المفيدة والأهم من ذلك احتواءها على منبه الكافيين وهو المادة الأكثر تأثيرًا على نفسية الإنسان، فيترتب على ذلك عدة فوائد صحية.
أهمها تحسين وظائف المخ، كالذاكرة والمزاج واليقظة لأن الكافيين يمنع ناقل عصبي في دماغك مما يؤدي إلى وجود تأثير منشط لتلك الوظائف.
جميعنا يعلم هذا الشعور عندما يرن المنبه ولا يمكنك الاستقاظ! تشعر أنك بحاجة إلى القليل من الطاقة لبدء يومك لدرجة أن تسأل نفسك ما الذي يستحق في العالم الخارجي لكي أستيقظ من النوم، لكن لحسن الحظ!
يمكنك دائمًا اللجوء إلى الحل المثالي والمجرّب من الكل أو الأغلب ، وهو القهوة.
أن تصنع أو تشتري لنفسك كوبًا من القهوة كفيل بإن يجعلك متيقظًا نشيطًا حتى ولو أنك لم تكتفي بساعات نومك، تأثيرها نفسيًا أكبر من أن تتخيل!
كما يمكنك محاربة الاكتئاب بالقهوة.
ولك أيضاً أن تتخيل أن كل كوب من القهوة يقلل من خطر ٧٪ من مرض السكري من النوع الثاني!
فالسكري مشكلة صحية كبيرة أزلية، مثلها مثل القولون وسرطان الكبد التي تعتبر القهوة من السبل الوقائية منهم.
ويتوارد لدى الناس أن الكافيين يزيد من ضغط الدم، نعم صحيح إن كانت القهوة ليست جزء من روتينك اليومي فإن شربها بشكل كبير ومفاجئ قد يكون سبب من أسباب زيادة ضغط دمك.
كما نرى أيضًا أصحاب النوادي الرياضية عادة يهتمون لشرب القهوة قبل وبعد ممارسة الرياضة وذلك لتأثيرها الكبير على زيادة معدل حرق الدهون.
تقول صحيفة نيويورك تايمز:
” لقد عرف العلماء والرياضيون لسنوات أن فنجانًا من القهوة قبل التمرين يزيد من الأداء الرياضي بعشرة أضعاف ، خاصة في رياضات التحمل مثل الجري أو ركوب الدراجات.” الكافيين يزيد من عدد الأحماض الدهنية في الدم من خلاله يسمح لعضلات الرياضيين بامتصاص وحرق هذه الدهون لتحويلها إلى طاقة” .
The cappuccino in a coffee-based drink that is made with espresso coffee and hot milk, the top covered with delicate milk foam. Cappuccino is most often prepared with an espresso machine, which is heated to about 70 °C temperature and is under a pressure of 0.7 to 1.0 atmospheres.
The espresso beverages give the lower third of the beverage’s volume, this is followed by a similar amount of creamy hot milk, which is prepared by the vapor of the espresso machine. The upper third of the drink (minimum 1 cm of thickness) is covered by the foam made during the steaming, which may be ornamented with a variety of forms, cocoa, or chocolate fillings if requested by the guest.
The amount in the case of traditional cappuccino (European version) is between 150-180 ml (which includes the espresso, the milk, and the final foam as well). This amount is much bigger in the USA (360 ml).
The cappuccino is named after the color of the hood of the Capuchin monks (Cappuccio means ‘hood’ in Italian), or perhaps the aspect of their tonsure (a circle of white skin surrounded by a ring of brown hair). According to the legend, after the Battle of Vienna in 1683, the Viennese coffee was prepared by using abandoned sacks of the Turks and, to soften its strong flavor, cream and honey were added, obtaining a similar hood as the cappuccinos.
The drink has always been known by its Italian name because the espresso machine used for its preparation is an Italian invention, the patent of Luigi Bezzera from 1901. Cappuccino spread throughout Europe, becoming popular and acquiring its final form in 1950.
mexico harbors so many exciting things that it is hard to list everything. There is hardly any other country that would be so captivating, passion is emanating from everywhere. Here, the story of coffee production is full of vicissitudes which affected and affects the life of the entire country. It is certainly more than dates and names of varieties.
The capital is a bustling metropolis. With a population of 21 million, it is one of the world’s largest city. Many artists, painters, sculptors and writers lived and worked here (Frida Kahlo, Diego Rivera or even Octavio Paz, to mention a few). However, the capital city is not only famous for its culture, but also for its architecture and unique atmosphere.
The Portal of Awareness proves well that everyday life and art, the metropolis and nature, the traditional and innovative not only coexist but are also capable of creating something new, fascinating and really fancy.
The portal consists of a total of 1497 coffee cups, tendrils are running up on the frames that are holding the cups, thus the gradient installation becomes even more special. The Portal of Awareness draws attention to the conception that even the most mundane objects can become works of art when you think of them differently.
Mexico is one of the world’s largest coffee producing country. The coffee production is concentrated in the central and southern parts of the country. The climate and soil conditions are mostly favorable for the Arabica varieties. Altura, Liquidambar MS, and Pluma Coixtepec are the most important ones. The coffee came from the Antilles to Mexico in the 18th century, could neither by the end of the century, it has been exported in large quantities. Coffee plantations began to proliferate rapidly in the 20th century, and almost 500 thousand hectares have been planted with coffee shrubs by 1982. Coffee cultivation became a primary source of livelihood for millions of people.
To increase production, the Mexican government created a Coffee Agency, which was trying to get more land involved in production until 1989, while it held the prices high. Then the government gave up the control of coffee production to meet the expectations of financial organizations as the World Bank. In the same year, the International Coffee Agreement was canceled, in which coffee exporting countries agreed in quotas to stabilize the price of coffee. The two events led to the development of the coffee crisis in Mexico: overproduction has only further complicated the hopeless situation of coffee growers due to the crash.
The crisis reached its nadir between 1999 and 2003, growers lost 65 percent of their previous income, in addition, the difficulties provoked serious social and economic problems in the country. could neither properly maintain the plantations, so the quality of coffee also began to deteriorate. The Mexican coffee export was the lowest in 2005, since then the volume of exports began to rise, experts are hoping that Mexico can get over the crisis. Mexico is one of the largest producers of organic coffee and even participates in many ethical programs, such as Fairtrade, UTZ and Rainforest Alliance.
One of the unique coffees that are produced in Mexico is Maragogipe. Besides Guatemala, Mexico is the biggest producer of this variety. This is a coffee with huge beans, that is why it is called “Elephant bean”. The huge beans of Maragogipe are twice as big as an ordinary coffee bean, in addition, the huge size hides a huge vigor too: its taste is very intense and spicy. Maragogipe is a sweet, hard-shell kind of coffee, with hints of almond, caramel, and fruits.
The world’s cleanest and most environmentally friendly variety of coffee, Tapachula is grown in the Chiapas region of southern Mexico. Allegedly, you can almost feel the aroma of sunshine when you taste this coffee. Tapachula has a full, spicy aroma with a mild nut flavor and a chocolate aftertaste.
Pluma coffee is also grown in the south, notedly in the city of Pluma de Hidalgo in the Oaxaca region. The local mountain climate is perfectly suitable for the Arabica beans. This organic coffee is traditionally harvested by hand and dried in the sun. Depending on the roasting, different flavors come out. Pluma is a sweet, not too acidic coffee with chocolate flavors.
Two unusual coffee cocktails should also be mentioned. The first one is Brave Bull, which consists of coffee, tequila, and lemon juice. A venturous combination, isn’t it? The other surprising recipe is Black Tequila, which contains coffee, coffee liquor, tequila, cream, whipped cream and chocolate filings. You have to be brave enough to try these.
So, Mexico is a very versatile country, which offers a lot of specialties, in spite of the difficulties it has to encounter. I would be happy to visit this magical place, where Frida Kahlo created her oeuvres in that certain blue house, where I can taste such exciting creations. Perhaps one day!
he first gulp from the freshly prepared coffee can be a really enjoyable moment. But if the coffee was not made well -with due attention to the details-, we may be disappointed. There are many factors influencing the quality of the coffee. Sometimes we get different results, even when the method is the same. We should really pay attention to the following matters:
The bigger part of coffee is water, so obviously, we can not have a good quality coffee without good water. Do not use a water for coffee brewing that you would not drink. Chlorinated, hard water with high iron content will definitely produce a bad taste. So filtered tap water or bottled mineral water is recommended.
Coffee ought to be stored hermetically because oxygen can deaden it. We should bin it in an odor free, air fast box, in a cool and dry place. This is true to both coffee beans and grounded coffee.
No matter what method do you use to prepare the coffee, hygiene is a very important factor. That is true to aero press and everything else. A clean machine is indispensable to have a delicious coffee. If coffee grounds is left inside for weeks or you prepare coffee with dirty hands, the result will obviously be criticizable. Let’s just clean the working tools.
Coffee aromas are very sensitive to temperature, so even little fluctuation may influence the enjoy legibility of aromas and fragrances. So we should be aware of not using too hot or not enough warm water. Another important detail is the pre-heating of the cup. Let’s just reach it with a little hot water and our coffee won’t get cool oversoon.
If we do not pay attention to adequate roasting, then it is almost sure that we will get a bitter coffee with a burnt taste. Of course, different tastes do matter here also: for example, the Italians are famous of a stronger roasting. This style may seem over-roasted for some while an Italian may think that a Hungarian coffee is under-roasted. So roasting is definitely a true art. Under-roasting can be also unpleasant because thus the best aromas do not come forward.
Most great discoveries in this world were once a product of mistake and
coffee is no exception, but the history of coffee is much more complicated and
diverse than it may seem. The story of this tiny bean traces back to Ethiopia.
The tale goes that that Kaldi , an Ethiopian farmer, discovered coffee after he
noticed that after eating the berries of a certain tree, his goats became so
energetic that they could not sleep at night.
Kaldi reported his findings to the abbot , or head, of his local monastery, who
made a drink with the berries and found that it kept him alert through the
long hours of evening prayer. The abbot shared his discovery with the other
monks at the monastery, and knowledge of the energizing berries began to
As word moved east and coffee reached the Arabian Peninsula, where some
say it got the name ‘’coffee’’ from the Arabic word ‘’ qahwah ‘’, it began a
transcontinental journey which would make these beans globally renowned.
Coffee spread quickly through the Arabian Peninsula, but during the Turks’
reign over most of the Arab world, they inherited coffee and its culture, they
became the first people to actually make a drink out of the beans, and open
the world’s first coffee shop. As the taste for coffee grew in popularity, the
Turks became more vigilant about protecting their beloved bean, even so that
they did not even export fresh beans outside the Arabian Peninsula. The idea
was to keep coffee within the Arabians, but it was a theory that worked better
in concept than practice. Just as with any other delicacy, when you tell people
they can’t have it, they find a way to have it anyway, and so a man by the
name of ‘’Baba Budan’’ smuggled the precious beans to the region of Mysore,
Seeing Europe’s relationship with coffee today you would assume that it was
love at first sight, but it wasn’t like that - at least initially. Pope Vincent III was
told that coffee was the Devil’s drink, so he decided to give it a tiny taste
before putting through the decree that would ban the drink. That sharp taste
was enough to change his mind completely. Despite such controversy, coffee
houses were quickly becoming centres of social activity and communication in
the major cities of England, Austria, France, Germany and Holland, and coffee
was quickly replacing the common breakfast drink beverages of the time (beer
and wine). Europe’s negative of coffee quickly changed when they started to
notice that those who drank coffee instead of alcohol began the day alert and
energized, and not surprisingly, the quality of their work was greatly
Like the Indian ‘’ Baba Budan ‘’ the Dutch were also able to smuggle coffee
beans out of the Arabian Peninsula. Their first attempts to plant them in India
failed, but they were successful with their efforts in Batavia, on the island of
Java in what is now Indonesia.
Fast forward 120 years coffee houses and coffee roasting shops are
widespread thing, that until packaged coffee came into the shops and
destroyed the coffee roasting industry, and if you think coffee was big by that
point, just imagine what happened when the American government banned
alcohol in 1920, Coffee sales skyrocketed. Even after several years when
alcohol became legal again coffee sales where still as high as ever, even
becoming the second largest traded commodity in the world.
From the hills of Ethiopia to the streets of New York, people around the globe
drink billions of cups of coffee every year! From its different tastes and
textures, coffee has become a staple in everybody’s day-to-day life, though it is
strange how little we think about the complexity that is coffee, and where it
comes from and how it’s made.
The cycle of producing coffee beans all start with an evergreen shrub called
Coffea that grows between the Tropics of Cancer and Capricorn. The two most
commercially important species grown are varieties of Coffea arabica
(Arabicas) and Coffea Canephora (Robusta). At first glance, all arabica trees
look the same: a thin trunk with numerous branches, supporting foliage and
fruit. However, if you look closer there are many differences between the
trees, determined by the variety of arabica being grown. Different varieties
yield different amounts of fruit, in different colours, and some have the fruit in
clusters, while others have the fruit evenly spaced down the branch.
One of the biggest differences between arabica and Robusta is that they grow
in different climates. Arabica trees grow in temperatures between 15 to 24ºC,
which is why you find them in places with high mountains like Kenya and
Columbia. Robusta trees tend to grow in hotter, harsher conditions than
Arabica trees, and that’s why they’re vastly spread throughout Brazil and
Vietnam. It's also important to point out that Arabica and Robusta don’t taste
Contrary to common belief, farmers do not plant Coffea trees immediately
they have a special nursery in which to raise seedlings before planting them. 6-
12 months after that the plants are taken from the nursery into production.
Most coffee trees have one main harvest per year, though the trees in some
countries have a second harvest, which is usually smaller and slightly lower
quality. The cycle is first triggered by a prolonged period of rainfall. This causes
the trees to bloom, producing lots of white blossom flowers. It takes up to nine
months until the fruits are ready to harvest. After the trees are fully grown,
Pickers then check the trees every 8 to 10 days and individually pick only the
fully ripe cherries.
When the coffee beans are sold, they are then put into the roasting process,
which changes the flavour of the bean completely, giving roasted Robusta
beans a strong and bitter flavour, and giving arabica the sweeter and more
acidic flavour. The beans are then found either at your local superstore or at
your favourite coffee chain or company.
مشروبات القهوة التي تبدأ بالإسبريسّو...
في وصفٍ للإسبريسّو، القهوة المطحونة الناعمة تحت ضغط الماء، إلى أن تصبح المشروب القوي وقوامه شبه ثقيل كريمي، هي القاعدة الأساسية لكل مشروب من مشروبات القهوة.
نبدأ بالمشروب الأساسي والأكثر شعبية، وقد نذهب بعيدًا لنقول أنه أم المشروبات وأكثرها أصالة، وهو الأسبريسّو وفيه كمية البن المطحون مساوية للماء، لذلك هي أقوى وتركيزها العطري من القهوة أكثر.
ولكون بعض الناس لا يستسيغ التركيز العالي في الاسبريسّو، اقترح البعض اضافة الحليب بتركيز مختلف للخروج بتجارب مختلفة تناسب شرائح اكثر من الناس.
الـمكياتو، وهو اسبريسّو أكثر مغطى بحليب أقل مع رغوته، ووضع علامة يصنعها شارب القهوة حسب رغبته، مثل الكراميل أو الفانيلا.
فالكثير قد يخطئ بتصنيف القهوة وذلك يعود بسبب استطعام الحليب فيها، فمثلاً الكابتشينو هو كوب من القهوة ذو اللون الفاتح، مقسم بالتساوي بالضبط! ثلثه اسبريسّو وثلثه الثاني حليب وثلثه الأخير رغوة. أما اللاتيه ليس للتعميم لكنه مشروب مخصوص لمتذوقي القهوة لا لمحبيها أو مدمنيها، لكونها أكثر حلاوة وأقل مرارة وفيه كمية الحليب تشكل اكثر من ٨٠٪ مما يحتوي المشروب.
وبينما اللون السائد للقهوة هو البني ودرجاته، كانت قهوة الفلات وايت موضع جدل لكون اللون الأبيض يغلب مسطحها، المذهل في طعمه هو الإحساس، إحساسك بأنه كوب مزدوج لكنّه ليس كذلك! اذ انه توأم الكابتشينو وشبيهه في كل شيء عدا ان كمية الرغوة فيه اقل.
وفي حديثنا للازدواجية، الأمريكانو، ذلك النوع من القهوة له قصة دافئة في أيام الحرب العالمية الثانية، حيث أن أغلب الجنود اشتاقوا لحياتهم وروتينهم اليومي طلبوا بتقديم الاسبريسّو مخفّف مع الماء الساخن فقط، لكونها تشابه طعم ودفء منازلهم، وأصبحت إلى الآن القهوة السائدة.
أما الكورتادو تَساوي الاسبريسّو مع الحليب ليتكون كوب من القهوة ذو قوام غني.
one of the ancestral homes of coffee is the city of Kaffa located in the southwest region of Abyssinia. The worldwide known namings, coffee, and caffeine are derived from the name of the city. It became known by the help of the Arabs from the 15th century. The Turks took it over from the Arabs, and although the state has repeatedly banned it, soon the coffee became their most popular luxury good. Initially, mostly soldiers and intellectuals consumed it. Later, however, all Muslims willingly sat for hours in silence while drinking coffee, smoking drugs and tobacco.
The first coffee advocates sipped their drink at home, but later they frequented stores that were created with this special purpose: “coffee houses”. The Turkish women also liked this weak aphrodisiac, just as men. If the husband did not care about getting the right amount of coffee, that was a reason for divorcing. The wealthy families had a special coffee-maid, who only had to worry about the preparation of the black drink.
The brewing is still a real ceremony in the Turkish kitchen, it is usually carried out by a family member who has the most sense to it. After a thorough roasting when the beans are already bright and dew, it is poured on a clean tablecloth and covered. The roasted coffee is masticated in a cylindrical manual coffee grinder (kahve degirmeni) two or three times until the desired fineness is achieved.
The cooking takes place in a long-handled yellow copper vessel, the cezve. Its size depends on how many cups of water it can hold (usually one to four). The Turkish people always use a cezve that matches the amount of water, because you can not make a properly foamy coffee in a two or four-person vessel.
The coffee is brewed together with sugar (in some regions of Anatolia it is even flavored with crushed cardamom) because it is not stirred in the cup. Therefore when you order, you have to tell in advance if you want the coffee without sugar (sade), just sweet (az şekerli), moderately, with only one spoonful of sugar (Orta şekerli) or sweet (cok şekerli).
A teaspoon of ground coffee is added to each cup of water. They pour the cold water in the cezve, lay on the top the sugar and the coffee and then gently mix it with the water, without the spoon reaching the bottom of the bucket. It is heated on charcoal or medium heat while it is stirred from the outside inwards, which results in a foam island in the middle.
Then one-third is poured into the cups (mainly the foam) to pre-heat and the cezve is put back on the fire. They continue to collect the foam in the middle with the spoon. As the coffee begins to bubble before boiling over, it is immediately removed from the heat and gauged in the cups. It has to served hot, with enough foam on the top. We should wait one minute before consumption until the grounds settle to the bottom of the cup, but one spoonful cold water can hasten the process.
Is coffee bad for you ?
When people think of coffee, they usually think of its ability to provide an energy boost. However, according to some research, it can also offer some important health benefits for everything from depression to liver disease. Despite that coffee still has a conflicting reputation. we need to ask ourselves, is coffee a guilty pleasure or a life-improving elixir?
Medical advantages of coffee
Throughout its history, coffee has been blamed for many ills — from stunting your growth to causing heart disease — but newer research shows that it may have health benefits. It may shock you that there’s no connection between coffee and an increased risk of heart disease or cancer. In fact, a new study shows that coffee may decrease the risk of developing prostate cancer in men and endometrial cancer in women. It’s also important to mention that most of the benefits of the coffee come from fresh, high-quality and ideally organic coffee beans because Good-quality ground coffee is a source of antioxidants that may help with weight loss and Green coffee bean extract. The benefits of coffee don’t end there, it can also improve alertness and long term it may reduce the risk of developing Parkinson’s disease, gallstones, kidney stones and liver cirrhosis for heavy drinkers. A cup of coffee might keep us awake and alert, and it might help prevent numerous diseases, but what happens when that cup becomes four or six cups?
Medical disadvantages of coffee
After knowing how coffee can change your life and health, we still haven’t answered the question of how too much coffee can affect you physically and psychologically. Coffee is known to increase alertness. However, at higher doses, these effects may become more pronounced, leading to anxiety and nervousness. Coffees star quality is keeping people awake, On the other hand, too much caffeine can make it difficult to get enough restorative sleep. By contrast, low or moderate amounts of caffeine don’t seem to affect sleep very much, because the effects of one cup of coffee usually only last for about six hours. Abusing your coffee intake can also lead to very serious digestive issues, for many years’ coffee was believed to cause stomach ulcers, but that theory was later debunked when a large study didn’t find any link between them. The most common worry when it comes to coffee, is how it can affect your heart. Caffeine has been known to raise blood pressure and elevated blood pressure can lead to heart attacks or strokes. Fortunately, caffeine’s effect on blood pressure seems to be temporary. Rapid heart rate, fatigue, frequent urination are also some other common effects of absorbing too much coffee. However, addiction is arguably the most dangerous disadvantage, since that would lead to Caffeinism (the state of intoxication due to the abuse of caffeine).
You may have noticed that most of coffee's disadvantages come from drinking too much of it, but when it comes to drinking coffee moderately the outcome might provide you with many impressive health benefits. That’s why we shouldn’t fret about drinking a couple of cups of coffee a day, but only if the person is free of any diseases caffeine might trigger and or if the person is addicted. Coffee will always be the world’s favorite drug, and its advantages will always outweigh its disadvantages, that’s why coffee is both a guilty pleasure and a life-improving elixir.
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