A recent analysis of the much-lauded Nurses Health Study (which followed over 80,000 US women for nearly 25 years to document their lifestyles and health conditions) found a preliminary correlation between coffee consumption and a reduced risk of stroke.
Performed by members of the Harvard Medical School and Harvard School of Public Health, the analytical study found that women who lived a healthy lifestyle (particularly, non-smokers) and drank 4 or more cups of coffee each day had a 20% lower risk of stroke. Since it tracked the intake of several types of beverages that contained caffeine such as tea and sodas, the study was able to focus in on the effect of drinking coffee itself, meaning that the benefit is likely not sourced in caffeine but another molecular attribute unique to coffee.
Since the study is just out and will no doubt go through further analysis, it opens up an interesting discussion around diet and behavior — namely, do women who drink coffee at this level share anything else in common, specifically in regard to physical activity? The study authors are careful to note that this is just the first stage of analysis and that further research will be done in an attempt to determine the exact source of the benefit.
Bodum’s awesome Shin Bistro double-walled French press was awarded the coveted 2008 Good Design award from the Chicago Athenaeum — one of three of their double-walled, borosilicate glassware to be bestowed this prestigious honor.
French press coffee is not only some of the most delicious coffee available, it’s also probably the “greenest” — since it doesn’t use electricity to brew, it’s a great method for home use…and we love to take ours camping! The double wall provides increased thermal regulation and keeps the outside cool to the touch.
Also, borosilicate is the glass used in test tubes and beakers, so you can really drop some science when you brew up coffee for your pals (sorry).
Love is in the air today and what better way to top off an intimate V-day dinner than with a molten mocha dip?
- 1 milk chocolate bar (about 3.5 oz.)
- 1/8 cup espresso or coffee
- Dipping item of your choice – strawberries, angel food cake, macaroons, bananas, dried fruit
Conventional method: Break up the chocolate and put in a saucepan with the espresso. Over low heat, stir with a small wire whisk until ingredients are smooth and combined. If the resulting sauce is too thick, add a few drops of water and whisk to blend. Serve in a small bowl with desired fruit and nuts. If fondue becomes cool and thick microwave for 10
seconds and stir, repeat if necessary.
Microwave: Break up the chocolate and put in a plastic bowl with the espresso. Give the mixture of ingredients 10-to 20-second bursts in the microwave, whisking in between. Do this until blended and warm.
Makes 2 to 3 servings.
Source: Green & Blacks Organic Chocolate
Yes, we have an unnatural love for cheese — particularly artisan creations that imbue lovely cultures with all manner of flavor and depth. From hay to honey and lavender to lemon, we cherish hand-rubbed creations that give unique dimensions to the already full-bodied fromage.
When we heard about Beehive Cheese Co’s prize-winning Barely Buzzed, which features a nutty cheddar lovingly massaged with a coffee and lavender mixture, we thought to ourselves, Yes! Why hadn’t anyone thought of that before?
We immediately ordered their Prize Box and can’t wait to taste this unique cheese, complemented by an espresso-imbued stout, perhaps?
If you’re interested in the life and times of a coffee-obsessed 2007 World Barista Champion, you might just love to read the blog of James Hoffman. He is now roasting with Square Mile Coffee, based in London, and writes a lot about his trials, tribulations and triumphs with the great bean.
We’ve learned a lot about some of the finer points of coffee, thanks to his singular perspective, and think he’s a great read.
A few weeks ago, the coffee news world was inundated by newspaper and blog reports regarding a study that stipulated the discovery of a cause-effect relationship between high caffeine intake and the possibility of experiencing hallucinations. When we read through the study, however, we felt it to be lacking any truly cause-and-effect data and it seemed the sample group was too small and specific to imply any accurate general population claims.
And we’re not the only ones! One of our favorite study assessment sites, The British Medical Journal came to the same conclusions — and many more — regarding this study’s accuracy and data collection process. If you were confused or alarmed by the recent news, reviewing the study is well worth the read.
So, we’re not saying that you won’t hallucinate if you drink 15 cups of coffee in a 24 hour period, but we do think your daily java habit is highly unlikely to inspire deep conversations with an imaginary Marvin the Martian.
He may have been poking fun at the overly complex ordering practices of his fellow Angelenos, but Steve Martin’s humorous cafe scene in LA Story is a (semi-)appropriate backdrop for our tip today: Brewing rich, delicious espresso with just a bit of a kick.
When we’re craving the taste of coffee but still need to get to bed before 2am, we meld together a blend of 1/2 Lavazza Super Crema and 1/2 Lavazza DEK espresso. Mixing the caffeinated with the decaffeinated takes things up a notch, but not the full whammy we usually find at the bottom of our cup. And while Lavazza’s DEK is some of the tastiest decaffeinated coffee out there, we love the added creamy dimension of the Super Crema.
Beginning this weekend and extending through June 7, 2009, the Burke Museum of Natural History and Culture at the University of Washington will be holding the exhibit Coffee: The World in Your Cup. With the intention of illustrating the broad influence that coffee has on the cultures, economies and societies the world over, this exhibit will feature photography, coffee plants, regular tastings, coffee bag displays, videos and a lecture series beginning in April.
Warm up this opening weekend with a series of special events — including guided tours, cuppings, tastings and talks led by coffee experts. If you don’t live in the Seattle area but may travel here sometime over the next few months, this exhibit is definitely worth checking out — and you can hit up the museum for a tasting every weekend from January 31st – March 29th!
We’re really looking forward to the lecture series (kicked off by one of our favorites, Uncommon Grounds‘ Mark Pendergrast). This is an excellent opportunity to deepen your relationship with where your favorite bean comes from and we hope to see you there!
We don’t talk about it much here because, well, this is a coffee blog, not a boozin’ blog, but we really truly love stouts with all of our heart. It’s our favorite microbrew, hands down, and when we find a brewery that’s crafting one with the words chocolate or coffee in the flavor description, it’s hard for us to find a reason to leave (much to our — and the proprietor’s! — chagrin).
So when we stumbled across Guelph, ON, Canada-based F&M Brewery’s newest concoction — Stonehammer Oatmeal Coffee Stout — we almost considered jumping the nearest flight to Toronto to get a sip. But doing so would be ridiculous…right? Uh, right.
If you’re in that area and you get a chance to imbibe, drop us a line and let us know how it tastes!
We found this very interesting letter to the editor of a Jamaican newspaper, which describes the state of the coffee agricultural industry in different regions around that country. The writer references the fact that the farmers in non-Blue Mountain areas decreased their coffee output as a form of protest against the commercial industry’s treatment and pricing. Over the last eight years, output has plummeted by nearly 85%, yet it hasn’t been addressed — or even picked up on — by the international coffee community.
Now, even Blue Mountain farmers are fed up with the industry and may head in this direction, as well, which would be a real shame. People often dismiss the essential influence of climate, environment and soil in the end result of any agricultural product — and Blue Mountain coffee has a distinctly unique flavor. While varietals were transported to Hawaii and form the basis of Kona coffee, the environment is quite different and Blue Mountain still retains its special taste.
This is part of a larger picture, however, that encompasses how we get our food — who grows it, how it’s grown, preserved and delivered. Applying a mass market ideology to our food supply has been detrimental in many respects, most poignantly in regard to the basic economic viability of smaller scale farms. If you’ve ever been part of a Community Supported Agriculture (CSA) group with an annual subscription, you understand that the cost and time involved in growing food on a smaller scale is significantly higher than what you might find at the local Safeway. It may not seem worth it — you know, when you can’t get oranges in December or your eggplants don’t last 6 weeks.
Could the Direct Trade or Fair Trade movements help balance this out? Will an international acceptance of more equitable trade practices happen quickly enough to address the issues these Jamaican farmers are experiencing? There is something to be treasured in the limited, hard-to-find, micro-production of artisan foods and we hope there will continue to be an avenue for Jamaican coffee to be shared with the rest of the world.
With the explosion of the Robusta coffee industry in China, whether or not the international coffee industry will see the value in quality over quantity remains to be seen.