A long term study by the American National Cancer Institute (NCI) shows a possible link between coffee consumption and longer life expectancy. At least for those aged between 50 and 71. No less than 400,000 people in this age groups participated in a questionnaire between 1995 and 1996, after which they were followed until the end of 2008. Taking into consideration other mortality factors like smoking or excessive use of alcohol, the researchers found that those that drank at least 3 cups of coffee (whether regular or decaffeinated) had better life expectations. There was a lower risk to die from cardiovascular or respiratory diseases, strokes, injuries, accidents, diabetes, or infections. Nevertheless, despite these promising results, the researchers claim there is no scientific basis that indicates that coffee indeed prolongs life.
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Having had a few minor rains in the past, it looks like the rainy season now has really kicked off. And the start of the rains is as always followed by the blossom of the coffee trees. The first flowers showed themselves after the first rains, while last week there was a peak of blossoms, filling the air with an overwhelming, though still fragile scent of jasmine. In many places in the world, today is a day on which mother's are celebrated. The way in which will differ depending on where you live, but in many cases it will involve a small present made or bought by the kids and a nice breakfast prepared by them to start the day. And a nice cup of coffee is often part of hereof. And to make it really special, why not try one of the best coffees in the world? Ethiopian Yirgacheffee Coffee is grown in the mountainous regions of Ethiopia and presents one of the most complex flavour profiles. Depending on whether you pick a medium or a dark roast, this coffee is perfect to either start the day or as an after dinner coffee. Tanzanian Peaberry Coffee may be a bit more expensive, but rewards you with a journey in flavour. Its name is derived from the peaberries it is made off, being one whole bean instead of the regular two half beans one normally finds in a coffee cherry. Only about 7 percent of a coffee crop consists of these peaberries, hence the higher price. Sumatran Lintong Coffee is a perfect example of how paying more attention to the processing of the coffee beans results in an aromatic and rich coffee that can compete with the best coffees in the world. Hawaiian Kona coffee is another example of how the hard work of the coffee growers gets rewarded by a rich and light coffee, made from only the best coffee beans grown on the volcanoes of the Big Island of Hawaii. To get the best, make sure you have the one labeled 100% Kona, as others can contain other Arabica, or even Robusta beans, which alter the flavour. Jamaican Blue Mountain Coffee is probably the most well-known coffee of this list, and like the Hawaiian Kona Coffee, the growers fiercely protect their brand. You can hardly blame the farmers, given the reputation they have to protect. Source: www.talkaboutcoffee.com
Arabica coffee finds its origin in Ethiopia and throughout the centuries Ethiopians have developed a true coffee ceremony which is passed down from generation to generation. This ceremony is an integral part of their social and cultural life, and is considered a crucial part of friendship and respect. Traditionally the coffee ceremony takes place three times a day - in the morning, at noon and in the evening. It provides an opportunity within the village to share news, exchange gossip and discuss community, politics, life, etc. Usually the ceremony is conducted by a young woman, dressed in a traditional Ethiopian white dress. She starts by spreading fresh, aromatic grasses and/or flowers on the floor, and begins burning incense to ward off evil spirits. Then she continues by washing the raw coffee beans to remove the husks and other debris. Next the beans are roasted in a flat pan over a small charcoal stove, after which they are ground using a mortar and pestle. This ground coffee is transferred to a jebena, a traditional coffee pot, which is then filled with water and placed on a fire, where its contents is brought to a boil. This brewed coffee is poured into a decanter and cooled, then poured back into the jebena and brought to a boil again. This process is repeated once more. Then a filter is placed in the spout of the jebena to seperate the grounds from the coffee when it is poured. This pouring is a whole ritual in itself: the jebena is held about 30 cm above neat rows of delicate china cups, in which the coffee is poured in a single stream, ideally filling each cup without breaking the stream of coffee. And though this ceremony sounds pretty simple and straightforward, it can easily take up a few hours, no matter the time of day. One thing to remember, when invited to take part in this ceremony, it is impolite to retire until you have consumed at least three cups, as the third is considered to bestow a blessing.
In a lot of countries, it is custom to offer visitors a cup of coffee, be it freshly brewed from ground coffee, instant coffee or made with one or the other (N)espresso machine. In some countries however, it's not the beverage, but the coffee beans that are offered. Before I came to work in China, I worked in Tanzania for three years, and it was there that I first came into contact with this habit of the Wahaya, one of the tribes in Kagera where I was located. Apparently the coffee beans are first boiled with grass or herbs and then dried. They then chew the coffee beans for family exchanges, ritual offerings and as snack, and they offer them to visitors. It's a habit I grew to like and I still do it at the office. |
AuthorI wouldn't be surprised to find out I was born with a passion for coffee. For the life of me, I can't remember not loving coffee. And by that, I don't just mean drinking it, but everything involved from its cultivation over the processing to the final product that is my loyal companion throughout the day. Archives
February 2014
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