Posted: 17 February 2014
“Coffee is a language in itself” – Jackie Chan.
The inspiration for this particular post came (funnily enough) purely by accident – ruminating over what would be the next topic for discussion while the daily mug of coffee sat beside the laptop steaming away…
This marvellous brewed beverage, using roasted seeds of the genus: “Coffea” just happens to be the second most traded commodity (after oil) – let’s face it: dark liquid makes the world go round. Don’t all writers grab a coffee first thing in the morning to zap away the drowsiness? Just what is it that blends (sorry) creators and coffee?
Some brain chemistry is required here. Possibly the most potent psychoactive stimulant in the known universe, caffeine blocks the neurotransmitter adenosine responsible for that drowsy feeling, while increasing the potency of other excitatory neurotransmitters such as dopamine, norepinephrine and acetylcholine, thus heightening alertness, energy and – yes! – enhancing the ability to get some work done!
Wonder how many cups of coffee those scientists downed in order to acquire that data?
“Science may never come up with a better office communication system than the coffee break” – Earl Wilson.
In the average cuppa there are approximately 200mg of caffeine, and in an average day no more than 600mg (3 cups) should be downed. Whoa, go easy there!
You would think that the humid climate at which this writer chooses to pursue his profession would necessitate the desire for iced coffee, but that’s not the case, especially when sitting in a comfortable air-conditioned cafe. In actual fact, the most common brew in Asia: iced cappuccino offers more sugar and fat than caffeine, so it’s better if you served my drink pipng hot, if you please…
As long as he could remember, the bane of Bradscribe’s existence has been lack of energy, but now – with a coffee-maker amidst the items in our new abode, my mornings have got off to a bright and proactive start. Moreover, in addition to caffeine, a well-brewed cuppa offers antioxidants. Both of these substances are known to have substantial health benefits and anti-aging qualities.
Yay, drink up!
“All you need is love. But a little chocolate now and then doesn’t hurt” – Charles M. Schulz.
Personally, above all others, Bradscribe loves Mocha – that scintillating mix of espresso, milk, whipped cream and chocolate syrup. If anyone is taking notes, this year sees the tenth anniversary of my passion for Mocha. Not so keen on latte, and wary about downing a dodgy cappuccino (it’s amazing how frequent they can be…), yet traditionally a happy tea-slurper, it’s staggering to think how Mocha could have tantalised my taste buds in this seemingly unexpected manner.
So, what’s the Story of Mocha? Where does it come from?
The rise of Islam played a pivotal role in the rise of coffee consumption. With alcohol prohibited to Muslims, coffee became a regular staple in Arabia. The first (recorded) instance of coffee drinking comes from the Sufi monasteries of Yemen. Indeed, the Yemeni town most closely associated with my fave hot beverage is… lo & behold: Mocha.
The Arabic word: “qahwa” became the Turkish: “kahve” but it wasn’t until 1582 when the Dutch name: “koffie” entered the English language under its present form. Out of the numerous tomes on “The History of Coffee” there does not appear to be a “History of Mocha.” It looks like my next writing project has just nudged its way forward…
In this modern age, with the advent of big multi-national brands, coffee is ubiquitous. Whether it be Bangkok, Singapore or even London, you can find this writer sipping a tall, hot Mocha while editing his papers.
Until the next
brew Blog, enjoy your coffee, but watch those calories!