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Effects of caffeine and other xanthines (Dosage)
- <500 mg =increased arousal
- >500 mg =anxiety, irratability, insomnia, psychosis, seizure, tachycardia, arrythmia
- 10g =LD 50, heart attack, stroke
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Caffeine in Common Items
- Coffee...100mg
- tea....100 mg
- coke, soda....40-50
- Redbull...80 mg
- Vivarin....200 mg
- NO DOZ....100 and 200 mg
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Coffea arabica
- bush/shrubby tree
- native to N.E. Africa
- Rubiacea family
- cultivated in most tropical regions now
- >10 billion pounds produced annually in 50 countries
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Coffe Beans
- Starts out as berry that contains two beans
- Beans are separated from berry pulp and dried
- some fermentation may occur during the drying process
- beans may be intentionally wetted to encourage fermentation before drying
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Preparation of Beans
- Roasting of beans releases volatile essential oil which enhances flavor
- essential oil is only a trace of the bean weight
- 1lb of beans produces less than 100 mg of essential oil ~.02%
- grind and extract with hot water
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Characteristics of Coffee
- taste
- smell/aroma/fragrance
- taste+smell=flavor
- mouth feel/ texture
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Chemistry of Coffee
- rapid deterioration after roasting and grinding
- loss of volatile aromatic molecules
- oxidation
- light-catalyzed destructive chemistry
- absorption of other flavors
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Alfred Peet
Founded Peet's coffee in Berkeley in 1966
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Coffe History
- 900 AD Arab writings
- 1400s first coffee houses in Iran, Egypt, Constantinople
- Islamic religious acceptance controversy
- used in all night prayer rituals and to interpret the Koran
- eventually gained acceptance
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Coffee Houses in Europe (1600s)
- coffee spread throughout Europe
- coffee houses : relax, talk news and politics
- heated beverages were new to Europe
- 1st coffee house in England probs Oxford 1650s
- first cafe in London 1652
- 1662 ~300 cafes in london
- Lloyds Coffe house became insurance, another became a stock exchange, banks
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Espresso
- the alchemical essence of coffee
- grind
- quantity
- pressing/tamping
- water temp
- time
- polyphasic nature of espresso (different from viewed coffee)
- liquid solution
- emulsion of oil droplets
- foam/crema of gas bubbles
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Cacao
- theobroma cacao ( from greek theos=god broma=food)
- native to mexico, centeral, and s. america
- caffeine, theobromine, theophyline are the active molecules
- historically drunk cold with water or with chilli or vanilla
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Xanthine Content
- .5% caffeine
- 1-3% theobromine
- can vary over a broad range
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Cacao pod
- 8 inches long
- 30-50 seeds
- Olmec, Toltec, and Maya used as currency
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