COFFEE- A friend or a Foe?
Why do we have such an intense love affair with the little black bean?
Every morning millions of us clamber slowly out of bed (after hitting the snooze button several times), go through our morning routines, and make that first cup of coffee.
Aaaaaaaaaahhhh the bitter sweet smell of the black liquid brewing, steaming away. There’s nothing quite like it.
Truth be told I often go to sleep looking forward to that first cup.
Like any other drug, the first cup is the sweetest/ deepest. After that it’s just chasing the buzz.
So, what exactly is it about coffee that makes us want to guzzle it up so frequently? And when did we discover its magic powers?
Legend has it that a 9th century goat herder first noticed the effect of caffeine on his herd when the goats appeared to “dance” after eating the fruit of the Coffea plant. A local monk then made a drink using the plant and found it made him stay awake at night, and so the original cup of coffee was born. Around about 1511 leaders in Mecca outlawed the drink saying it stimulated radical thinking. And Italian clergymen also tried to ban it believing it was ‘satanic’ – but Pope Clement VII loved the dark bitter liquid gold so much he lifted the ban and baptized coffee in 1600! Even as recently as the 18th century, governments in Europe – notably Sweden, made both coffee and coffee paraphernalia (cups and dishes) illegal, stating it incited rebellious tendencies in people.
Coffee beans are technically the seeds of the plant. They are the little pits of the cherry-like coffee berries. We call them “beans” as they resemble a legume family member.
The most commonly grown coffee in the world is Arabica and Robusta, Robusta being the more bitter of the two with the higher caffeine content.
The main chemical component of Coffee is obviously caffeine.
Caffeine acts as a central nervous system stimulant. When it reaches your brain the most noticeable effect is alertness. But it can also give that sense of jittery janglyness (If you know what I mean). People who don’t drink coffee often state it is because “it gives them the shakes”. There is no doubt it’s a pretty potent stimulant and like anything that impacts our nervous system should be taken in moderation. I have found as I get older I am less tolerant of caffeine later in the day. It impacts sleep quality at night and so the cycle of addiction begins.
Poor sleep = groggy in the morning = more coffee to stay awake = poor sleep.
So I try and limit it to just the morning and really only 2 cups.
Each to their own however.
For me, and I am sure a great many others, it’s the ritual of making coffee that is part of the thrill. Whether you are grinding your own beans, waiting for the slow drip to fill the kitchen with that bitter aroma, or heading out to the local café as part of your morning routine, - it’s the process of “the coffee” as much as the actual coffee itself that is so alluring.
We take our coffee extremely seriously in Australia, it’s a strong culture and we have discerning palates! Fortunately here, we can find great coffee on pretty much every street corner. I truly believe the quality of the average cup in most other countries is well below us. So much so, that when I travel I always look forward to my first coffee on home soil.
I am proud to have worked closely with Five Senses Coffee for 10 years. They roast an exclusive Kitchen by Mike blend that produces an exceptional quality coffee to play alongside my food. The Kitchen by Mike blend is 40% Brazilian (Alice Estate), 40% Columbian (Popayan) and 20% Indian (Veer Attikan). Its flavour is strong and smooth with a hint of acidity to hold a milky coffee, but is also versatile as an espresso, or my order, the Mac.
Five Senses Coffee are a specialty coffee roaster that source beans meticulously from small producers around the world. They focus on rewarding the farmers by paying over the odds in order to secure not only the stock of beans, but also the livelihood of the farmers. Overall, this contributes to more sustainable crops for the future.
Born out of an intimate knowledge of the challenges at origin and a desire to create a great community for all those involved, Five Senses driving purpose is to impact people positively through coffee.
They strive to grasp opportunities that positively impact each set of hands in the journey of specialty coffee, from producers to their own staff, and the wider family of café owners, baristas and coffee loving community.
Besides roasting immaculately sourced beans, sharing many of my beliefs and core values, they are also great educators. A number of Five Senses people are world champion barista judges, and take pleasure in sharing their knowledge, so my staff at Kitchen by Mike are certainly learning from the very very best.
Drop in some time and have a shot with me,
Mike xx
So how do you like it your coffee? Let us know @Kitchenbymike ! Skinny flat white? Almond, extra hot piccolo? Cappuccino with pea milk, oat milk, almond milk?
You can find us in the Sydney CBD, serving the freshest and best coffee in town. Its an art, a passion and we just can’t get enough! Anyone for Coffee and Cake?
