1610 lines
74 KiB
Plaintext
1610 lines
74 KiB
Plaintext
Coffee and Caffeine's Frequently Asked Questions
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Archive-Name: caffeine-faq
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Last-modified: December 16, 1995
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Version: 2.95
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Frequently Asked Questions about Coffee and Caffeine
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****************************************************
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URL: http://daisy.uwaterloo.ca/~alopez-o/caffaq.html
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Alejandro Lopez-Ortiz
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alopez-o@neumann.uwaterloo.ca
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This FAQ is dedicated to all beverages and products that contain caffeine;
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including tea, coffee, chocolate, mate, caffeinated soft drinks, caffeinated
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pills, coffee beans, etc.
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There are several newsgroups in which these topics may be of reelevance,
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including but not limited to alt.drugs.caffeine, rec.food.drink.coffee,
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rec.food.drink.tea, alt.food.chocolate, etc.
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Rec.food.drink.coffee is preferred over alt.coffee and alt.food.coffee.
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[Image]
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1. The Chemistry of Caffeine and related products
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1. How much caffeine is there in [drink/food/pill]?
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2. How much caffeine there is in blend X?
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3. Chemically speaking, what is caffeine?
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4. Is it true that tea has no caffeine/What is theine, theobromine,
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etc?
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5. Where can I find a gif of the caffeine molecule?
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6. Is it true that espresso has less caffeine than regular coffee?
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7. How does caffeine taste?
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8. How much theobromine/theophylline there is in ...?
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2. How to brew the ultimate caffeine drink?
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1. What is the best temperature for drip coffee?
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2. Quality of coffee
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3. Why you should never use percolators
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3. Peripherals and Secondary Storage
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1. Proper care of Coffee makers...
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2. How to store coffee?
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3. Equipment reviews?
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4. What is a French Press/Cafetiere/Bodum?
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4. Caffeine and your Health
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1. Caffeine Withdrawal
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2. What happens when you overdose?
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3. Effects of caffeine on pregnant women.
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4. Caffeine and Osteoporosis (Calcium loss)
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5. Studies on the side-effects of caffeine...
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6. Caffeine and depression.
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7. Caffeine and your metabolism.
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5. Miscellaneous
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1. How do you pronounce mate?
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2. How do you spell Colombia/Colombian?
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3. How do you spell Espresso?
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6. Coffee Recipes and other beverages.
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1. Espresso
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2. Chocolate covered espresso beans
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3. Cappuccino
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4. Frappe
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5. How to make your own chocolate
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6. How to make the best cup of coffee
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7. Turkish Coffee
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8. Irish Coffee
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9. Thai Iced Coffee
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10. Vietnamese Iced Coffee
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11. Melya
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7. Administrivia
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1. List of Contributors
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2. Copyright
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1. The Chemistry of Caffeine and related products
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1. How much caffeine is there in [drink/food/pill]?
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According to the National Soft Drink Association, the following is
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the caffeine content in mgs per 12 oz can of soda:
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Afri-Cola 100.0 (?)
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Jolt 71.2
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Sugar-Free Mr. Pibb 58.8
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Mountain Dew 55.0 (no caffeine in Canada)
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Diet Mountain Dew 55.0
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Mello Yellow 52.8
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Tab 46.8
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Coca-Cola 45.6
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Diet Cola 45.6
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Shasta Cola 44.4
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Shasta Cherry Cola 44.4
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Shasta Diet Cola 44.4
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Mr. Pibb 40.8
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OK Soda 40.5
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Dr. Pepper 39.6
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Pepsi Cola 37.2
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Aspen 36.0
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Diet Pepsi 35.4
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RC Cola 36.0
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Diet RC 36.0
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Diet Rite 36.0
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Canada Dry Cola 30.0
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Canada Dry Diet Cola 1.2
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7 Up 0
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By means of comparison, a 7 oz cup of coffee has the following
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caffeine (mg) amounts, according to Bunker and McWilliams in J. Am.
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Diet. 74:28-32, 1979:
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Drip 115-175
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Espresso 100mg of caffeine
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1 serving (1.5-2oz)
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Brewed 80-135
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Instant 65-100
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Decaf, brewed 3-4
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Decaf, instant 2-3
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Tea, iced (12 ozs.) 70
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Tea, brewed, imported 60
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Tea, brewed, U.S. 40
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Tea, instant 30
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Mate 25-150mg
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The variability in the amount of caffeine in a cup of coffee or tea
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is relatively large even if prepared by the same person using the
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same equipment and ingredients day after day.
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Reference Variability in caffeine consumption from coffee and tea:
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Possible significance for epidemiological studies by B. Stavric, R.
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Klassen, B. Watkinson, K. Karpinski, R. Stapley, and P. Fried in
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"Foundations of Chemical Toxicology", Volume 26, number 2, pp.
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111-118, 1988 and an easy to read overview, Looking for the Perfect
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Brew by S. Eisenberg, "Science News", Volume 133, April 16, 1988, pp.
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252-253.
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According to Maxwell House at 1-800-432-6333 (USA only), the cappio
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caffeine content per 8oz bottle is as follows:
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Coffee 100mg
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Mocha 90mg
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Cinnamon 85mg
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Vanilla 90mg
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Quote from the lab manual:
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Caffeine is present in tea leaves and in coffee to the
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extent of about 4%. Tea also contains two other alkaloids,
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theobromine and theophylline. These last two relax the
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smooth muscles where caffeine stimulates the heart and
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respiratory systems.
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The effects of theobromine are, compared to caffeine and
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theophylline, relatively moderate. However, cocoa contains eight
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times more theophylline than caffeine. As well, caffeine has been
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shown to combine with other substances for added potency. Thus the
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effects of theobromine might be enhanced by the caffeine in
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chocolate.
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Theobromine is highly toxic to dogs and kills many canids/year via
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chocolate poisoning. It takes quite a dose to reach fatal levels
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(more than 200 mg/kg bodyweight) but some dogs have a bad habit of
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eating out of garbage cans and some owners have a bad habit of
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feeding dogs candy. A few oreos won't hurt a dog, but a pound of
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chocolate can do considerable damage.
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Clinical signs of theobromine toxicity in canids usually manifest 8
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hours after ingestion and can include: thirst, vomiting, diarrhea,
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urinary incontinence, nervousness, clonic muscle spasms, seizures and
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coma. Any dog thought to have ingested a large quantity of chocolate
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should be brought to an emergency clinic asap, where treatment
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usually includes the use of emetics and activated charcoal. The dog
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will thus need to be monitored to maintain proper fluid and
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electrolyte balance.
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Pathogenesis of theobromine toxicity: evidently large quantities of
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theobromine have a diuretic effect, relax smooth muscles, and
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stimulate the heart and cns.
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Reference:
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Fraser, Clarence M., et al, eds. The Merck Veterinary Manual, 7th ed.
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Rahway, NJ: Merck & Co., Inc. 1991. pp. 1643-44.
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On humans caffeine acts particularly on the brain and skeletal
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muscles while theophylline targets heart, bronchia, and kidneys.
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Other data on caffeine:
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Cup of coffee 90-150mg
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Instant coffee 60-80mg
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Tea 30-70mg
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Mate 25-150mg
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Cola 30-45mg
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Chocolate bar 30mg
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Stay-awake pill 100mg
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Vivarin 200mg
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Cold relief tablet 30mg
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The following information is from Bowes and Church's Food values of
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portions commonly used, by Anna De Planter Bowes. Lippincott, Phila. 1989.
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Pages 261-2: Caffeine.
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Candy:
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Chocolate mg caffeine
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baking choc, unsweetened, Bakers--1 oz(28 g) 25
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german sweet, Bakers -- 1 oz (28 g) 8
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semi-sweet, Bakers -- 1 oz (28 g) 13
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Choc chips
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Bakers -- 1/4 cup (43 g) 13
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german sweet, Bakers -- 1/4 cup (43 g) 15
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Chocolate bar, Cadbury -- 1 oz (28 g) 15
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Chocolate milk 8oz 8
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Desserts:
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Jello Pudding Pops, Choc (47 g) 2
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Choc mousse from Jell-O mix (95 g) 6
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Jello choc fudge mousse (86 g) 12
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Beverages
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3 heaping teaspoons of choc powder mix 8
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2 tablespoons choc syrup 5
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1 envelope hot cocoa mix 5
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Dietary formulas
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ensure, plus, choc, Ross Labs -- 8 oz (259 g) 10
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Cadbury Milk Chocolate Bar
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More stuff:
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Guarana "Magic Power" (quite common in Germany),
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15 ml alcohol with
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5g Guarana Seeds 250.0 mg
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Guarana capsules with
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500 mg G. seeds 25.0 mg / capsule
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(assuming 5% caffeine in seeds as stated in literature)
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Guarana soda pop is ubiquitous in Brazil and often available at tropical
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groceries here. It's really tasty and packs a wallop. Guarana wakes you up
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like crazy, but it doesn't cause coffee jitters.
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It is possible that in addition to caffeine, there is some other substance
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in guarana that also produces an effect, since it 'feels' different than
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coffee. Same goes for mate.
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2. How much caffeine there is in blend X?
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Caffeine Content in beans and blends
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(Source: Newsletter--Mountanos Bros. Coffee Co., San Francisco)
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VARIETALS/STRAIGHTS
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Brazil Bourbons 1.20%
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Celebes Kalossi 1.22
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Colombia Excelso 1.37
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Colombia Supremo 1.37
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Costa Rica Tarrazu 1.35
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Ethiopian Harrar-Moka 1.13
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Guatemala Antigua 1.32
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Indian Mysore 1.37
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Jamaican Blue Mtn/Wallensford Estate 1.24
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Java Estate Kuyumas 1.20
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Kenya AA 1.36
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Kona Extra Prime 1.32
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Mexico Pluma Altura 1.17
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Mocha Mattari (Yemen) 1.01
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New Guinea 1.30
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Panama Organic 1.34
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Sumatra Mandheling-Lintong 1.30
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Tanzania Peaberry 1.42
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Zimbabwe 1.10
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BLENDS & DARK ROASTS
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Colombia Supremo Dark 1.37%
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Espresso Roast 1.32
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French Roast 1.22
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Vienna Roast 1.27
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Mocha-Java 1.17
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DECAFS--all @ .02% with Swiss Water Process
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3. Chemically speaking, what is caffeine?
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Caffeine is an alkaloid. There are numerous compounds called alkaloids,
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among them we have the methylxanthines, with three distinguished
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compounds: caffeine, theophylline, and theobromine, found in cola nuts,
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coffee, tea, cacao beans, mate and other plants. These compounds have
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different biochemical effects, and are present in different ratios in the
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different plant sources. These compounds are very similar and differ only
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by the presence of methyl groups in two positions of the chemical
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structure. They are easily oxidized to uric acid and other methyluric
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acids which are also similar in chemical structure.
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Caffeine:
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Sources: Coffee, tea, cola nuts, mate, guarana.
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Effects: Stimulant of central nervous system, cardiac muscle, and
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respiratory system, diuretic Delays fatigue.
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Theophylline:
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Sources: Tea
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Effects: Cariac stimulant, smooth muscle relaxant, diuretic, vasodilator
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Theobromine:
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Sources: Principle alkaloid of the cocoa bean (1.5-3%) Cola nuts and tea
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Effects: Diuretic, smooth muscle relaxant, cardiac stimulant, vasodilator.
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(Info from Merck Index)
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The presence of the other alkaloids in colas and tea may explain why these
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sometimes have a stronger kick than coffee. Colas, which have lower
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caffeine contents than coffee are, reportedly, sometimes more active. Tea
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seems the strongest for some. Coffee seems more lasting for mental
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alertness and offers fewer jitters than the others.
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A search in CAS and produced these names and synonyms:
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RN 58-08-2 REGISTRY
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CN 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI) (CA INDEX NAME)
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OTHER CA INDEX NAMES:
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CN Caffeine (8CI)
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OTHER NAMES:
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CN 1,3,7-Trimethyl-2,6-dioxopurine
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CN 1,3,7-Trimethylxanthine
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CN 7-Methyltheophylline
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CN Alert-Pep
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CN Cafeina
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CN Caffein
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CN Cafipel
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CN Guaranine
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CN Koffein
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CN Mateina
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CN Methyltheobromine
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CN No-Doz
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CN Refresh'n
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CN Stim
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CN Thein
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CN Theine
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CN Tri-Aqua
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MF C8 H10 N4 O2
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The correct name is the first one,
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1H-Purine-2,6-diione,3,7-dihydro-1,3,7-trimethyl- (This is the "inverted
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name") The "uninverted name" is
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3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione
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Merck Index excerpt...
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Caffeine: 3,7-dihydro- 1,3,7-trimethyl- 1H-purine- 2,6-dione;
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1,3,7-trimethylxanthine; 1,3,7-trimethyl- 2,6-dioxopurine;
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coffeine; thein; guaranine; methyltheobromine; No-Doz.
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C8H10N4O2; mol wt 194.19. C 49.48%, H 5.19%, N 28.85%, O 16.48%.
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Occurs in tea, coffee, mate leaves; also in guarana paste and
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cola nuts: Shuman, U.S. pat. 2,508,545 (1950 to General Foods).
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Obtained as a by-product from the manuf of caffeine-free coffee:
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Barch, U.S. pat. 2,817,588 (1957 to Standard Brands); Nutting,
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U.S. pat. 2,802,739 (1957 to Hill Bros. Coffee); Adler, Earle,
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U.S. pat. 2,933,395 (1960 to General Foods).
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Crystal structure: Sutor, Acta Cryst. 11, 453, (1958).
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Synthesis: Fischer, Ach, Ber. 28, 2473, 3135 (1895); Gepner,
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Kreps, J. Gen. Chem. USSR 16, 179 (1946); Bredereck et al., Ber.
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83, 201 (1950); Crippa, Crippa, Farmaco Ed. Sci. 10, 616 (1955);
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Swidinsky, Baizer, U.S. pats. 2,785,162 and 2,785,163 (1957 to
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Quinine Chem. Works); Bredereck, Gotsmann, Ber. 95, 1902 (1962).
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Hexagonal prisms by sublimation, mp 238 C. Sublimes 178 C. Fast
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sublimation is obtained at 160-165 C under 1mm press. at 5 mm
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distance. d 1.23. Kb at 19 C: 0.7 x 10^(-14). Ka at 25 C: <1.0 x
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10^(-14). pH of 1% soln 6.9. Aq solns of caffeine salts
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dissociate quickly. Absorption spectrum: Hartley, J. Chem. Soc.
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87, 1802 (1905). One gram dissolves in 46 ml water, 5.5 ml water
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at 80 C, 1.5 ml boiling water, 66 ml alcohol, 22 ml alcohol at
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60 C, 50 ml acetone, 5.5 ml chloroform, 530 ml ether, 100 ml
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benzene, 22 ml boiling benzene. Freely sol in pyrrole; in
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tetrahydrofuran contg about 4% water; also sol in ethyl acetate;
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slightly in petr ether. Soly in water is increased by alkali
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benzoates, cinnamates, citrates, or salicylates.
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Monohydrate, felted needles, contg 8.5% H2O. Efflorescent in
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air; complete dehydration takes place at 80 C. LD50 orally in
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rats: 200 mg/kg.
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Acetate, C8H10N4O2.(CH3COOH)2, granules or powder; acetic acid
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odor; acid reaction. Loses acetic acid on exposure to air.
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Soluble in water or alcohol with hydrolysis into caffeine and
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acetic acid. Keep well stoppered.
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Hydrochloride dihydrate, C8H10N4O2.HCl.2H2O, crystals, dec
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80-100 C with loss of water and HCl. Sol in water and in alcohol
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with dec.
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Therap Cat: Central stimulant.
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Therap Cat (Vet): Has been used as a cardiac and respiratory
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stimulant and as a diuretic.
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4.
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Is it true that tea has no caffeine/What is theine, theobromine, etc?
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From "Principles of biochemistry", Horton and al, 1993.
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Caffeine is sometimes called "theine" when it's in tea. This is
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probably due to an ancient misconception that the active
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constituent is different. Theophylline is present only in trace
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amounts. It is more diuretic, more toxic and less speedy.
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Caffeine
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1,3,7-trimethylxanthine
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Theophylline
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1,3-dimethylxanthine
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Theobromine
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3,7-dimethylxanthine
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Coffee and tea contain caffeine and theophylline, respectively,
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which are methylated purine derivatives that inhibit cAMP
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phosphodiesterase. In the presence of these inhibitors, the
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effects of cAMP, and thus the stimulatory effects of the
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hormones that lead to its production, are prolonged and
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intensified.
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Theobromine and theophylline are two dimethylxanthines that have two
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rather than three methyl groups. Theobromine is considerably weaker than
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caffeine and theophylline, having about one tenth the stimulating effect
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of either.
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Theobromine is found in cocoa products, tea (only in very small amounts)
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and kola nuts, but is not found in coffee. In cocoa, its concentration is
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generally about 7 times as great as caffeine. Although, caffeine is
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relatively scarce in cocoa, its mainly because of theobromine that cocoa
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is "stimulating".
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Theophylline is found in very small amounts in tea, but has a stronger
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effect on the heart and breathing than caffeine. For this reason it is
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often the drug of choice in home remedies for treating asthma bronchitis
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and emphysema. The theophylline found in medicine is made from extracts
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from coffee or tea.
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5. Where can I find a gif of the caffeine molecule?
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Caffeine = 1,3,7-Trimethylxanthine
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A different view of the caffeine molecule.
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The Department of Chemistry at Jamaica of the University of Western Indies
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has made available an avi and an mpeg of a rotation of the caffeine
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molecule, among other molecules and chemical processes. The index page
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contains more information and the links to the clips.
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CH3
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N
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/ \
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N----C C==O
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|| || |
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CH C N--CH3
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\ / \ /
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N C
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CH3 O
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There is a gif picture at the wuarchive.wustl.edu ftp site or any of its
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mirror sites under
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multimedia/images/gif/c
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caffeine
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Theobromine is also a common component of coffee, tea, chocolate, and mate
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(particularly in these last two).
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Theobromine
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CH3
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N
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/ \
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N----C C==O
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CH C N--H
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\ / \ /
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N C
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CH3 O
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Theophylline was once thought to be a major component of tea. This is not
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correct. Tea contains significantly more amounts of caffeine than of
|
|
theophylline.
|
|
|
|
Theophylline
|
|
|
|
CH3
|
|
|
|
|
N
|
|
/ \
|
|
N----C C==O
|
|
|| || |
|
|
|| || |
|
|
CH C N--CH3
|
|
\ / \ /
|
|
N C
|
|
| ||
|
|
H O
|
|
|
|
6.
|
|
|
|
Is it true that espresso has less caffeine than regular coffee?
|
|
|
|
Yes and no. An espresso cup has about as much caffeine as a cup of dark
|
|
brew. But servings for espresso are much smaller. Which means that the
|
|
content of caffeine per millilitre are much higher than with a regular
|
|
brew. Moreover, caffeine is more quickly assimilated when taken in
|
|
concentrated dosages, such as an espresso cup.
|
|
|
|
The myth of lower caffeine espresso comes comes from the fact that the
|
|
darker roast beans used for espresso do have less caffeine than regularly
|
|
roasted beans as roasting is supposed to break up or sublimate the
|
|
caffeine in the beans (I have read this quote on research articles, but
|
|
found no scientific studies supporting it. Anybody out there?). But
|
|
espresso is prepared using pressurized water through significant twice as
|
|
much grounds as regular drip coffee, resulting in a higher percentage of
|
|
caffeine per millilitre.
|
|
|
|
Here's the caffeine content of Drip/Espresso/Brewed Coffee:
|
|
|
|
Drip 115-175
|
|
Espresso 100 1 serving (1.5-2oz)
|
|
Brewed 80-135
|
|
|
|
7.
|
|
|
|
How does caffeine taste?
|
|
|
|
Caffeine is very bitter. Barq's Root Beer contains caffeine and the
|
|
company says that it has "12.78mg per 6oz" and that they "add it as a
|
|
flavouring agent for the sharp bitterness"
|
|
|
|
8.
|
|
|
|
How much theobromine/theophylline there is in ...?
|
|
|
|
Sources: Physicians Desk Reference and Institute of Food Technologies from
|
|
Pafai and Jankiewicz (1991) DRUGS AND HUMAN BEHAVIOUR
|
|
|
|
cocoa 250mg theobromine
|
|
bittersweet choc. bar 130mg theobromine
|
|
5 oz cup brewed coffee no theobromine
|
|
tea 5oz cup brewed 3min
|
|
with teabag 3-4 mg theophylline
|
|
Diet Coke no theobromine or theophylline
|
|
|
|
* How to brew the ultimate caffeine drink?
|
|
|
|
1. What is the best temperature for drip coffee?
|
|
|
|
According to chemical studies, the optimal water temperature for drip
|
|
coffee is 95-98C. According to my notes, colder water doesn't extract
|
|
enough caffeine/essential oils from the beans, and above such temperature
|
|
the acidity increases wildly.
|
|
|
|
2. Quality of coffee
|
|
|
|
The quality of a brew depend on the following factors (in no particular
|
|
order):
|
|
|
|
1. Time since grinding the beans.
|
|
2. Time since roasting.
|
|
3. Cleanliness with brewing equipment.
|
|
4. Bean quality (what crop etc).
|
|
5. Water quality.
|
|
|
|
Fact: Unless you are buying some major debris, bean quality is not very
|
|
important, as compared to 1-3 and 5.
|
|
|
|
Fact: The prepackaged stuff you buy in supermarkets is major debris, (in
|
|
general).
|
|
|
|
Fact: Once you have freshly roasted and ground coffee, filtered water and
|
|
equipment free of oil residues from the last brew, quality of beans makes
|
|
a huge difference.
|
|
|
|
Many times "inferior beans" are due to (a) adultered beans, either with
|
|
the skin of the coffee bean or with peanut derivatives, or (b) old grounds
|
|
and roast.
|
|
|
|
3. Why you should never use percolators.
|
|
|
|
Percolators violate most of the natural laws about brewing coffee.
|
|
|
|
o Don't overextract the oils and flavour. Percolators work by taking
|
|
coffee and reheating it and throwing it over the grounds over and
|
|
over and over again.
|
|
o Never reheat/boil coffee. This destroys the flavour. For best
|
|
flavour, boil the water, pass it over the grounds and retain the
|
|
heat. Don't reheat it.
|
|
|
|
Violating these rules may not sound like much, but these are about the
|
|
only rules there are. The effect of a percolator is to keep passing
|
|
boiling water/coffee over the grounds until there is no flavour left and
|
|
the flavour in the coffee is so dead that it's a worthless waste.
|
|
|
|
Peripherals and Secondary Storage
|
|
|
|
1. Proper care of coffee makers...
|
|
|
|
It is very important that you wash your coffee maker pot and filter
|
|
container thoroughly at least once a week. Bitter oils stick to the glass
|
|
container and plastic filter holder.
|
|
|
|
I used to wash the plastic filter container and rinse the glass pot.
|
|
Coffee started to taste bad. When I was told to wash both thoroughly with
|
|
plenty of soap the flavour improved instantly. Note: To the naked eye
|
|
rinsed and soap washed pots look the same (clean that is).
|
|
|
|
Some drip coffee makers require periodic cleansing with a solution of
|
|
water and vinegar.
|
|
|
|
If you have a coffee/teapot, the inside of which is stained with oily
|
|
brown residues - also plastic/metal coffee filters, tea strainers, and
|
|
stainless steel sinks in caffeine-o-phile houses - they can be restored to
|
|
a shining, brand-spanking-new state by washing in hot washing powder
|
|
(detergent).
|
|
|
|
Get a large plastic jug, add 2..3 heaped tablespoons of Daz Automatic or
|
|
Bold or whatever, and about a pint of hot water - just off the boil is the
|
|
best.
|
|
|
|
Swill the jug around until the detergent is dissolved, and then pour into
|
|
tea/coffeepot, and let it stand for 5 minutes, swilling the pot around
|
|
occasionally, just to keep the detergent moving. Put the lid on and shake
|
|
it a few times (care: slippery + hot)
|
|
|
|
Repeat as necessary. Keep it hot with a little boiling water if needed. If
|
|
you have a cafetiere, dissemble it, and soak the parts in the mixture for
|
|
a few minutes, agitating occasionally.
|
|
|
|
In both cases, the residue just falls off with almost no scrubbing. It
|
|
does great things with over-used filter machine filters, too.
|
|
|
|
Important: Rinse off all detergent afterwards, use lots of fresh water.
|
|
|
|
2. How to store coffee?
|
|
|
|
One should always store coffee beans in a glass, air tight container. Air
|
|
is coffee's principle enemy. Glass is best because it doesn't retain the
|
|
odors of the beans or the oils, which could contaminate future beans
|
|
stored in the same container.
|
|
|
|
For consumption within:
|
|
|
|
1 week
|
|
room temperature is fine
|
|
2 weeks to a month
|
|
refridgerate
|
|
freeze them
|
|
|
|
This prevents the chemical reactions that produce stale beans and lifeless
|
|
coffee.
|
|
|
|
3. Equipment reviews?
|
|
|
|
4. What is a French Press/Cafetiere/Bodum
|
|
|
|
* Caffeine and your Health
|
|
|
|
Important: This information was excerpted from several sources, no claims are
|
|
made to its accuracy. The FAQ mantainer is not a medical doctor and cannot
|
|
vouch for the accuracy of this information.
|
|
|
|
1. Caffeine Withdrawal: Procedures and Symptoms.
|
|
|
|
How to cut caffeine intake?
|
|
|
|
Most people report a very good success ratio by cutting down caffeine
|
|
intake at the rate of 1/2 cup of coffee a day. This is known as Caffeine
|
|
Fading. Alternatively you might try reducing coffee intake in discrete
|
|
steps of two-five cups of coffee less per week (depending on how high is
|
|
your initial intake). If you are drinking more than 10 cups of coffee a
|
|
day, you should seriously consider cutting down.
|
|
|
|
The best way to proceed is to consume caffeine regularly for a week, while
|
|
keeping a precise log of the times and amounts of caffeine intake
|
|
(remember that chocolate, tea, soda beverages and many headache pills
|
|
contain caffeine as well as coffee). At the end of the week proceed to
|
|
reduce your coffee intake at the rate recommended above. Remember to have
|
|
substitutes available for drinking: if you are not going to have a hot cup
|
|
of coffee at your 10 minute break, you might consider having hot chocolate
|
|
or herbal tea, but NOT decaff, since decaff has been shown to also be
|
|
addictive. This should take you through the works without much problem.
|
|
|
|
Some other people quit cold turkey. Withdrawal symptoms are quite nasty
|
|
this way (see section below) but they can usually be countered with lots
|
|
of sleep and exercise. Many people report being able to stop drinking
|
|
caffeine almost cold-turkey while on holidays on the beach. If quitting
|
|
cold turkey is proving too hard even in the beach, drinking a coke might
|
|
help.
|
|
|
|
What are the symptoms of caffeine withdrawal?
|
|
|
|
Regular caffeine consumption reduces sensitivity to caffeine. When
|
|
caffeine intake is reduced, the body becomes oversensitive to adenosine.
|
|
In response to this oversensitiveness, blood pressure drops dramatically,
|
|
causing an excess of blood in the head (though not necessarily on the
|
|
brain), leading to a headache.
|
|
|
|
This headache, well known among coffee drinkers, usually lasts from one to
|
|
five days, and can be alleviated with analgesics such as aspirin. It is
|
|
also alleviated with caffeine intake (in fact several analgesics contain
|
|
caffeine dosages).
|
|
|
|
Often, people which are reducing caffeine intake report being irritable,
|
|
unable to work, nervous, restless, amd feeling sleepy, as well as having a
|
|
headache. In extreme cases, nausea and vomiting has also been reported.
|
|
|
|
References.
|
|
|
|
Caffeine and Health. J. E. James, Academic Press, 1991. Progress in
|
|
Clinical and Biological Research Volume 158. G. A. Spiller, Ed. Alan R.
|
|
Liss Inc, 1984.
|
|
|
|
2. What happens when you overdose?
|
|
|
|
From Desk Reference to the Diagnostic Criteria from DSM-3-R (American
|
|
Psychiatric Association, 1987):
|
|
|
|
Caffeine-Induced Organic Mental Disorder 305.90 Caffeine
|
|
Intoxication
|
|
|
|
1. Recent consumption of caffeine, usually in excess of 250
|
|
mg.
|
|
2. At least five of the following signs:
|
|
1. restlessness
|
|
2. nervousness
|
|
3. excitement
|
|
4. insomnia
|
|
5. flushed face
|
|
6. diuresis
|
|
7. gastrointestinal disturbance
|
|
8. muscle twitching
|
|
9. rambling flow of thought and speech
|
|
10. tachycardia or cardiac arrhythmia
|
|
11. periods of inexhaustibility
|
|
12. psychomotor agitation
|
|
3. Not due to any physical or other mental disorder, such as
|
|
an Anxiety Disorder.
|
|
|
|
Basically, overdosing on caffeine will probably be very very unpleasant
|
|
but not kill or deliver permanent damage. However, People do die from it.
|
|
|
|
Toxic dose
|
|
|
|
The LD_50 of caffeine (that is the lethal dosage reported to kill 50%
|
|
of the population) is estimated at 10 grams for oral administration.
|
|
As it is usually the case, lethal dosage varies from individual to
|
|
individual according to weight. Ingestion of 150mg/kg of caffeine
|
|
seems to be the LD_50 for all people. That is, people weighting 50
|
|
kilos have an LD_50 of approx. 7.5 grams, people weighting 80 kilos
|
|
have an LD_50 of about 12 grams.
|
|
|
|
In cups of coffee the LD_50 varies from 50 to 200 cups of coffee or
|
|
about 50 vivarins (200mg each).
|
|
|
|
One exceptional case documents survival after ingesting 24 grams. The
|
|
minimum lethal dose ever reported was 3.2 grams intravenously, this
|
|
does not represent the oral MLD (minimum lethal dose).
|
|
|
|
In small children ingestion of 35 mg/kg can lead to moderate
|
|
toxicity. The amount of caffeine in an average cup of coffee is 50 -
|
|
200 mg. Infants metabolize caffeine very slowly.
|
|
|
|
Symptoms
|
|
+ Acute caffeine poisoning gives early symptoms of anorexia,
|
|
tremor, and restlessness. Followed by nausea, vomiting,
|
|
tachycardia, and confusion. Serious intoxication may cause
|
|
delirium, seizures, supraventricular and ventricular
|
|
tachyarrhythmias, hypokalemia, and hyperglycemia.
|
|
+ Chronic high-dose caffeine intake can lead to nervousness,
|
|
irritability, anxiety, tremulousness, muscle twitching,
|
|
insomnia, palpitations and hyperreflexia. For blood testing,
|
|
cross-reaction with theophylline assays will detect toxic
|
|
amounts. (Method IA) Blood concentration of 1-10 mg/L is normal
|
|
in coffee drinkers, while 80 mg/L has been associated with
|
|
death.
|
|
Treatment
|
|
+ Emergency Measures
|
|
+ Maintain the airway and assist ventilation. (See Appendix
|
|
A)
|
|
+ Treat seizures & hypotension if they occur.
|
|
+ Hypokalemia usually goes away by itself.
|
|
+ Monitor Vital Signs.
|
|
+
|
|
+ Specific drugs & antidotes. Beta blockers effectively reverse
|
|
cardiotoxic effects mediated by excessive beta-adrenergic
|
|
stimulation. Treat hypotension or tachyarrhythmias with
|
|
intravenous propanolol, .01 - .02 mg/kg. , or esmolol, .05 mg/kg
|
|
, carefully titrated with low doses. Esmolol is preferred
|
|
because of its short half life and low cardioselectivity.
|
|
+ Decontamination
|
|
+ Induce vomiting or perform gastric lavage.
|
|
+ Administer activated charcoal and cathartic.
|
|
+ Gut emptying is probably not needed if 1 2 are performed
|
|
promptly.
|
|
Appendix A
|
|
Performing airway assistance.
|
|
1. If no neck injury is suspected, place in the "Sniffing"
|
|
position by tilting the head back and extending the front of the
|
|
neck.
|
|
2. Apply the "Jaw Thrust" to move the tongue out of the way
|
|
without flexing the neck: Place thumb fingers from both hands
|
|
under the back of the jaw and thrust the jaw forward so that the
|
|
chin sticks out. This should also hurt the patient, allowing you
|
|
to judge depth of coma. :)
|
|
3. Tilt the head to the side to allow vomit and snot to drain out.
|
|
From conversations on alt.drugs.caffeine:
|
|
|
|
The toxic dose is going to vary from person to person, depending primarily
|
|
on built-up tolerance. A couple people report swallowing 10 to 13 vivarin
|
|
and ending up in the hospital with their stomaches pumped, while a few say
|
|
they've taken that many and barely stayed awake.
|
|
|
|
A symptom lacking in the clinical manual but reported by at least two
|
|
people on the net is a loss of motor ability: inability to move, speak, or
|
|
even blink. The experience is consistently described as very unpleasant
|
|
and not fun at all, even by those very familiar with caffeine nausea and
|
|
headaches.
|
|
|
|
3. Effects of caffeine on pregnant women.
|
|
|
|
Caffeine has long been suspect of causing mal-formations in fetus, and
|
|
that it may reduce fertility rates.
|
|
|
|
These reports have proved controversial. What is known is that caffeine
|
|
does causes malformations in rats, when ingested at rates comparable to 70
|
|
cups a day for humans. Many other species respond equally to such large
|
|
amounts of caffeine.
|
|
|
|
Data is scant, as experimentation on humans is not feasible. In any case
|
|
moderation in caffeine ingestion seems to be a prudent course for pregnant
|
|
women. Recent references are Pastore and Savitz, Case-control study of
|
|
caffeinated beverages and preterm delivery. American Journal of
|
|
Epidemiology, Jan 1995.
|
|
|
|
On men, it has been shown that caffeine reduces rates of sperm motility
|
|
which may account for some findings of reduced fertility.
|
|
|
|
4. Caffeine and Osteoporosis (Calcium loss)
|
|
|
|
From the Journal of AMA: (JAMA, 26 Jan. 1994, p. 280-3.)
|
|
|
|
"There was a significant association between (drinking more) caffeinated
|
|
coffee and decreasing bone mineral density at both the hip and the spine,
|
|
independent of age, obesity, years since menopause, and the use of
|
|
tobacco, estrogen, alcohol, thiazides, and calcium supplements [in
|
|
women]."
|
|
|
|
Except when:
|
|
|
|
"Bone density did not vary [...] in women who reported drinking at least
|
|
one glass of milk per day during most of their adult lives."
|
|
|
|
That is, if you drink a glass of milk a day, there is no need to worry
|
|
about the caffeine related loss of calcium.
|
|
|
|
5. Studies on the side-effects of caffeine.
|
|
|
|
OAKLAND, California (UPI) -- Coffee may be good for life. A major study
|
|
has found fewer suicides among coffee drinkers than those who abstained
|
|
from the hot black brew.
|
|
|
|
The study of nearly 130,000 Northern California residents and the records
|
|
of 4,500 who have died looked at the effects of coffee and tea on
|
|
mortality.
|
|
|
|
Cardiologist Arthur Klatsky said of the surprising results, ``This is not
|
|
a fluke finding because our study was very large, involved a multiracial
|
|
population, men, women, and examined closely numerous factors related to
|
|
mortality such as alcohol consumption and smoking.''
|
|
|
|
The unique survey also found no link between coffee consumption and death
|
|
risk. And it confirmed a ``weak'' connection of coffee or tea to heart
|
|
attack risk -- but not to other cardiovascular conditions such as stroke.
|
|
|
|
The study was conducted by the health maintenance organization Kaiser
|
|
Permanente and was reported Wednesday in the Annals of Epidemiology.
|
|
|
|
6. Caffeine and depression.
|
|
|
|
7. Caffeine and your metabolism.
|
|
|
|
Caffeine increases the level of circulating fatty acids. This has been
|
|
shown to increase the oxidation of these fuels, hence enhancing fat
|
|
oxidation. Caffeine has been used for years by runners and endurance
|
|
people to enhance fatty acid metabolism. It's particularly effective in
|
|
those who are not habitual users.
|
|
|
|
Caffeine is not an appetite suppressant. It does affect metabolism, though
|
|
it is a good question whether its use truly makes any difference during a
|
|
diet. The questionable rationale for its original inclusion in diet pills
|
|
was to make a poor man's amphetamine-like preparation from the
|
|
non-stimulant sympathomimetic phenylpropanolamine and the stimulant
|
|
caffeine. (That you end up with something very non-amphetamine like is
|
|
neither here nor there.) The combination drugs were called "Dexatrim" or
|
|
Dexa-whosis (as in Dexedrine) for a reason, namely, to assert its
|
|
similarity in the minds of prospective buyers. However, caffeine has not
|
|
been in OTC diet pills for many years per order of the FDA, which stated
|
|
that there was no evidence of efficacy for such a combination.
|
|
|
|
From Goodman and Gilman's The Pharmacological Basis of Therapeutics:
|
|
|
|
Caffeine in combination with an analgesic, such as aspirin, is
|
|
widely used in the treatment of ordinary types of headache.
|
|
There are few data to substantiate its efficacy for this
|
|
purpose. Caffeine is also used in combination with an ergot
|
|
alkaloid in the treatment of migrane (Chapter 39).
|
|
|
|
Ergotamine is usually administered orally (in combination with
|
|
caffeine) or sublingually [...] If a patient cannot tolerate
|
|
ergotamine orally, rectal administration of a mixture of
|
|
caffeine and ergotamine tartarate may be attempted.
|
|
|
|
The bioavailability [of ergotamine] after sublingual
|
|
administration is also poor and is often inadequate for
|
|
therapeutic purposes [...] the concurrent administration of
|
|
caffeine (50-100 mg per mg of ergotamine) improves both the rate
|
|
and extent of absorption [...] However, there is little
|
|
correspondence between the concentration of ergotamine in plasma
|
|
and the intensity or duration of therapeutic or toxic effects.
|
|
|
|
Caffeine enhances the action of the ergot alkaloids in the
|
|
treatment of migrane, a discovery that must be credited to the
|
|
sufferers from the disease who observed that strong coffee gave
|
|
symptomatic relief, especially when combined with the ergot
|
|
alkaloids. As mentioned, caffeine increases the oral and rectal
|
|
absorption of ergotamine, and it is widely believed that this
|
|
accounts for its enhancement of therapeutic effects.
|
|
|
|
Nowadays most of researchers believe that the stimulatory actions are
|
|
attributable to the antagonism of the adenosine. Agonists at the adenosine
|
|
receptors produce sedation while antagonists at these sites, like caffeine
|
|
and theophylline induce stimulation, and what is even more important, the
|
|
latter substance also reverse agonists-induced symptoms of sedation, thus
|
|
indicating that this effects go through these receptors.
|
|
|
|
Another possibility, however, is that methylxanthines enhance release of
|
|
excitatory aminoacids, like glutamate and aspartate, which are the main
|
|
stimulatory neurotransmitters in the brain.
|
|
|
|
As to the side effects: methylxanthines inhibit protective activity of
|
|
common antiepileptic drugs in exptl. animals in doses comparable to those
|
|
used in humans when correction to the surface area is made. It should be
|
|
underlined, that although tolerance develop to the stimulatory effects of
|
|
theo or caffeine when administered on a chronic base, we found no
|
|
tolerance to the above effects . This hazardous influence was even
|
|
enhanced over time. Therefore, it should be emphasized that individuals
|
|
suffering from epilepsy should avoid, or at least reduce consumption of
|
|
coffee and other caffeine-containing beverages.
|
|
|
|
* Miscellaneous
|
|
|
|
1. How do you pronounce mate?
|
|
|
|
MAH-teh. MAH like in malt, and -teh like in Gral. Patten.
|
|
|
|
2. How do you spell Colombia/Colombian?
|
|
|
|
3. How do you spell Espresso?
|
|
|
|
By far, the most common spelling used throughout the world today is
|
|
"espresso". This is a shortened form of the original Italian name for the
|
|
drink "caffe espresso" (accent marks omitted). This spelling is considered
|
|
to be the correct spelling by the vast majority of of coffee consumers,
|
|
vendors, retailers, and producers.
|
|
|
|
Some English language dictionaries also list "expresso" as a variant
|
|
spelling. However, this does not mean the spelling is 'equally valid'.
|
|
(see the post by Jesse Sheidlower included below)
|
|
|
|
It was pointed out during the great "espresso vs. expresso" debate (spring
|
|
94) that the Italian alphabet does not even contain the letter "X", which
|
|
is incorrect.
|
|
|
|
Further, it was discovered that at least three dictionaries contained
|
|
incorrect definitions of the word "espresso". The American Heritage
|
|
Dictionary gave the following definition:
|
|
|
|
"A strong coffee brewed by forcing steam under pressure through
|
|
darkly roasted, powdered coffee beans."
|
|
|
|
The Oxford English Dictionary said:
|
|
|
|
"Coffee brewed by forcing steam through powdered coffee beans"
|
|
|
|
The Webster New World Dictionary gives:
|
|
|
|
"coffee prepared in a special machine from finely ground coffee
|
|
beans, through which steam under high pressure is forced."
|
|
|
|
All three of these are wrong. In fact, espresso is a strong coffee brewed
|
|
by quickly forcing hot water through darkly roasted, finely ground coffee
|
|
beans.
|
|
|
|
(Some espresso makers do use steam, but only to force the hot water
|
|
through the ground coffee. The steam NEVER touches the coffee. Many
|
|
espresso makers use no steam at all. Instead, they use either a pump or a
|
|
piston to quickly force hot water through the ground coffee.)
|
|
|
|
Once these errors and the origins of the word "espresso" had been pointed
|
|
out, the argument "but expresso is in the dictionary" quickly began to
|
|
crumble. The final death blow to this position came in a post by
|
|
dictionary editor Jesse Sheidlower. This post is reproduced in its
|
|
entirety below:
|
|
|
|
Jesse Sheidlower writes
|
|
|
|
I find this thread fascinating. I regret that it demonstrates an
|
|
unfamiliarity with dictionaries and how to use them, but no
|
|
matter. I believe that I am the only dictionary editor to
|
|
participate in this discussion, so let me waste a bit more
|
|
bandwidth addressing some of the points made so far, and
|
|
introducing a few others:
|
|
|
|
o The OED, Second Edition, does include _espresso_ and
|
|
_expresso_, the latter being a variant of the former. It
|
|
correctly derives it from Italian _caffe espresso_.
|
|
[Accents left off here.] Whoever claimed it derives the
|
|
term from a would-be Italian _caffe expresso_ was in error.
|
|
o There _is_ an "x" in Latin and Italian.
|
|
o There are four major American dictionaries (published by
|
|
Merriam Webster, Webster's New World, Random House, and
|
|
American Heritage). The most recent edition of each gives
|
|
_espresso_ as the main form, and _expresso_ as a variant
|
|
only. The fact that _expresso_ is listed in the dictionary
|
|
does not mean that it is equally common: the front matter
|
|
for each dictionary explains this. The person who claimed
|
|
that three dictionaries including OED give _expresso_ as
|
|
"equally valid" was in error.
|
|
o Dictionaries, in general, do not dictate usage: they
|
|
reflect the usage that exists in the language. If a
|
|
dictionary says that _espresso_ is the main spelling, it
|
|
means that in the experience of its editors (based on an
|
|
examination of the language), _espresso_ is notably more
|
|
common. It does not mean that the editors have a vendetta
|
|
against _expresso_.
|
|
o To the linguist who rejects the authority of dictionaries:
|
|
I agree that language is constantly changing; I'm sure that
|
|
every dictionary editor in the country does as well.
|
|
Dictionaries are outdated before they go to press. But I
|
|
think they remain accurate to a large extent. Also, if you
|
|
are going to disagree with the conclusions of a dictionary,
|
|
you should be prepared to back yourself up. I can defend,
|
|
with extensive written evidence, our decision to give
|
|
_espresso_ as the preferred form.
|
|
o The spelling _espresso_ is the form used by the copy desks
|
|
of the _New York Times,_ _Gourmet,_ _Bon Appetit,_ The
|
|
_Wine Spectator,_ the _Wall St. Journal,_ the _L.A. Times,_
|
|
_Time,_ _Newsweek,_ and to my knowledge every other major
|
|
or minor newspaper or magazine, general or food-related, in
|
|
the English-speaking world. The fact that a handwritten
|
|
menu on an Italian restaurant door spells it "expresso" is
|
|
trivial by comparison.
|
|
o In sum: though both _espresso_ and _expresso_ are found,
|
|
the former is by far the more common. It is also to be
|
|
favored on immediate etymological evidence, since the
|
|
Italian word from which it is directly borrowed is spelled
|
|
_espresso_. The form _espresso_ is clearly preferred by all
|
|
mainstream sources.
|
|
|
|
* Coffee Recipes and other beverages.
|
|
|
|
1. Espresso
|
|
|
|
After living in Italy (Rome) for two years and living off espresso, Mr. X
|
|
have found American espresso doesn't cut it. Heres how to do it.
|
|
|
|
o Get good dark roasted espresso beans, imported Italian brand if you
|
|
can find it.
|
|
o Pack your strainer real full. Pack it hard. your instructions will
|
|
say NOT to pack it, but don't listen.
|
|
o Don't use too much water. Espresso in Italy is as thick as syrup.
|
|
Very thick.
|
|
o Add two spoons of sugar, it's a sweet, thick liquid in Italy.
|
|
|
|
Drink fast.
|
|
|
|
Enjoy.
|
|
|
|
If using a stove top espresso machine, clean after each use, paying
|
|
attention to the seal and strainer.
|
|
|
|
1. For best results, get arabica beans that have been roasted dark
|
|
("Italian Roast" is darkest) and are oily-looking. Other roasts are
|
|
for other types of brewing: espresso machines won't draw the earthy
|
|
flavour of Sumatran out, for example. A small amount of other beans
|
|
might add a nice note to the flavour, though (I've had surprising
|
|
success adding a few of Thanksgiving Coffee's "High-Caffeine Pony
|
|
Express" beans, which are actually robusta beans from Thailand).
|
|
2. Grind those beans until they're very fine, but not quite a powder.
|
|
Put them into the appropriate piece of your machine and tamp it down
|
|
(but don't pack all the grounds in tight).
|
|
3. Watch the espresso as it drips down. Does a nice layer of foam form
|
|
on the top? If it does, all is well; that foam is made from the
|
|
flavourful oils, and it is called crema. If not, go to the coffee
|
|
roaster and demand quadruple your money back.
|
|
4. Never make more than 2oz at a time. If you're making two cups of
|
|
espresso, make two separate shots. This is important. The idea is
|
|
that the water rushes through and draws out only the most flavourful
|
|
part of the grounds. More than 2oz and you're drawing out less
|
|
flavourful stuff and diluting your espresso. If you're really
|
|
hardcore, make only 1oz at a time; this is called caffe ristretto.
|
|
|
|
2. Chocolate covered espresso beans
|
|
|
|
You won't get single, glossy beans, but the taste is there!
|
|
|
|
1. Put dark roast coffee beans on a waxpaper-covered baking sheet.
|
|
2. Melt some chocolate by puting a container with the chocolate in a
|
|
pan of boiling water, stir the chocolate when it is getting hot. Some
|
|
experimentation regarding what chocolate to use is in place. I used
|
|
chocolate chips of from Girardelli. One should probably aim for dark
|
|
and not too sweet chocolate.
|
|
3. Pour the chocolate over the beans and smear it so that each bean is
|
|
covered - you should have a single layer of covered beans not too far
|
|
apart.
|
|
4. When the beans have cooled off a little bit, put the sheet in the
|
|
fridge/freezer.
|
|
5. When solid, break off a piece and enjoy.
|
|
|
|
3. Cappuccino
|
|
|
|
Disclaimer: People prepare cappuccino in many different ways, and in their
|
|
very own way each one of them is correct. The following recipe, which is
|
|
commonly used in Latin countries, has been tasted by several of my
|
|
North-American friends and they unanimously agreed that cappuccino
|
|
prepared using this recipe tastes much better than the standard fare in
|
|
USA/Canada.
|
|
|
|
Start with cold milk (it doesn't really need to be ice-cold), use homo
|
|
milk or carnation. 2% or skim is just not thick enough (admittedly, it is
|
|
easier to produce foam with skim milk).
|
|
|
|
Place the milk on a special cappuccino glass with a cappuccino basket.
|
|
(Cappuccino glasses have a thinner bottom).
|
|
|
|
Aerate the milk near the top, within 2cm (1 in) of the top. Move the glass
|
|
down as the milk aerates. It is a good idea to have an oscillating motion
|
|
while aerating the milk.
|
|
|
|
Aerating the milk in another container, then pouring in a glass and adding
|
|
the foam with a spoon is sacrilege.
|
|
|
|
Anybody who has done so should make a pilgrimage to San Francisco's
|
|
Girardelli's. Otherwise entry to heaven will be denied (god, is after all,
|
|
Italian. At least the catholic one).
|
|
|
|
If you need to aerate the milk on a separate container, aerate exactly the
|
|
amount of milk required for one cup, so no need to add foam with a spoon.
|
|
|
|
Once the milk has been aerated, promptly clean the aerator with a wet rag.
|
|
Failure to do so will quickly result in rotten milk flavour coming from
|
|
the aerator.
|
|
|
|
Another warning on similar lines applies to restaurant type coffee
|
|
machines: leave the aerator valve open when powering the machine up and
|
|
down. When the machine is off a partial vacuum is formed in the boiler
|
|
that will suck milk residue into the boiler. This then coats the inside of
|
|
the boiler and can cause bad smelling steam until the boiler is flushed.
|
|
Some machines have a vacuum bleed valve to prevent this problem but many
|
|
don't.
|
|
|
|
Wait for the steam pressure to build up again (for some cappuccino makers
|
|
wait time is near zero, for others it maybe as long as 60 secs).
|
|
|
|
Prepare the espresso coffee, you may add it directly on to the glass if
|
|
possible or use a cup and then pour it from the cup on the milk.
|
|
|
|
According to Jym Dyer: In Italy, the milk is added TO the espresso, not
|
|
the other way around, that way the milk is floating; on top, where you
|
|
then add the sugar, and stir it up.
|
|
|
|
Cappuccino tastes better when is really hot, and has two teaspoons of
|
|
sugar. (small teaspoons, like the ones in expensive silverware).
|
|
|
|
Then accompany said cappuccino with a warm tea bisquet or english muffin
|
|
with marmalade, or alternatively with a baguette sandwich or panini.
|
|
|
|
4. Frappe
|
|
|
|
Frappe coffee is widely consumed in parts of Europe and LatinAmerica
|
|
especially in summer. Originally was made with cold espresso. Nowadays is
|
|
prepared in most places by shaking into a shaker 1-2 teaspoons of instant
|
|
coffee with sugar, water and ice-cubes and it is served in a long glass
|
|
with ice, milk to taste and a straw. The important thing is the thick
|
|
froth on top of the glass.
|
|
|
|
5. How to make your own chocolate
|
|
|
|
Here's the recipe for making a real chocolate beverage. Important steps
|
|
are in boldface.
|
|
|
|
Ingredients
|
|
|
|
o 1-2kg (2-4pounds) of cocoa beans.
|
|
o A manually operated grinder.
|
|
|
|
Instructions
|
|
|
|
o Sift through the beans removing any impurities (pieces of grass,
|
|
leaves, etc).
|
|
o Place the beans in a pan (no teflon) and roast them. Stir
|
|
frequently. As the beans roast they start making "pop" sounds like
|
|
popcorn. Beans are ready when you estimate that approx 50-75% of the
|
|
beans have popped. Do not let the beans burn, though a bit of black
|
|
on each bean is ok.
|
|
o Peel the beans. Peeling roasted cocoa beans is like peeling baked
|
|
potatoes: The hotter they are the easier it is to peel the darn
|
|
things, at the expense of third degree burns on your fingers. (Tip:
|
|
Use kitchen mittens and brush the beans in your hands). If the beans
|
|
are too hard to peel roast them a bit longer.
|
|
o Grind the beans into a pan. They produce a dark oily paste called
|
|
"cocoa paste".
|
|
o The oil in the cocoa has a bitter taste that you have to get used
|
|
to. I like it this way, but not all people do. Here are the
|
|
alternatives:
|
|
|
|
With oil, which gives you a richer flavour:
|
|
|
|
Spread aluminum foil on a table and make small pies of chocolate,
|
|
about 1/4 of an inch high, and 6 inches in diameter. Let them rest
|
|
overnight. The morning after they are hard tablets. Remove them from
|
|
the aluminum foil and rap them in it. Store in the freezer.
|
|
|
|
Without oil, some flavour is gone, less bitter, weaker (whimper)
|
|
chocolate:
|
|
|
|
Put the paste inside a thin cloth (like linen), close the cloth and
|
|
squeeze until the oil comes out. If you manage to get most of the oil
|
|
out, what is left is high quality cocoa powder, like Droste's.
|
|
|
|
What is left now is either bitter tablets or bitter cocoa powder.
|
|
|
|
You can now make a nice beverage as follows:
|
|
|
|
o Boil a liter of milk (or water, like in ancient Mexican style. Like
|
|
water for chocolate, "Como agua para chocolate": you know).
|
|
o When the milk is warm (not hot) add a chocolate pie in pieces. Stir
|
|
with a blender (but be careful! the blender's electric cord should
|
|
NOT touch the pot or any other hot thing around it).
|
|
o When the chocolate has dissolved add 1/2-3/4 cups of sugar
|
|
(depending how sweet you like your chocolate) and blend in fast. Make
|
|
sure the sugar is completely dissolved in the chocolate otherwise it
|
|
would be bitter no matter how much sugar you may add afterwards.
|
|
o Add a teaspoon of cinnamon or natural vanilla flavour (artificial
|
|
vanilla flavour with chocolate results in an awful medicine like
|
|
flavour) if you like, and blend again.
|
|
o Let the mixture boil, when it starts to get bubbly quickly remove
|
|
the pan from the stove top, and rest the bottom against a soaked
|
|
cloth. Put again on stove top, it should get bubbly almost
|
|
immediately, remove once again and repeat one last time. This aerates
|
|
the chocolate which enhances flavour.
|
|
o In a mug, put about 1/2-3/4 of the chocolate mixture, and add cold
|
|
milk, until the temperature and/or the concentration of the flavour
|
|
is right for your tastes. Accompany with French Pastries. Yum Yum!!
|
|
|
|
Enjoy!
|
|
|
|
6. How to make the best cup of coffee?
|
|
|
|
The best coffee I ever tasted was while in the coffee growing regions of
|
|
Mexico, in the state of Veracruz, in the town of Coatepec. The quality of
|
|
the coffee was mostly due to the method of preparation than to the quality
|
|
of the grains (which is at about the same level as an average colombian
|
|
coffee). Here's how to make it:
|
|
|
|
o Grind the coffee grains from coarse to very coarse.
|
|
o Boil in a pan a litre of water (four cups).
|
|
o When the water is boiling, turn off the stove and add 8-12 table
|
|
spoons of coffee (2-3 spoons per each cup).
|
|
o Add two-three teaspoons of sugar per cup (for a total of 8-12 spoons
|
|
of sugar).
|
|
o Stir very slowly (the water is so hot that the sugar dissolves
|
|
mostly on its own).
|
|
o Let the coffee rest for about 5 minutes.
|
|
o Strain the coffee using a metal strainer! Like the ones used for
|
|
cooking. The strainer should be like the ones used by granny for
|
|
making tea. The diameter is a bit smaller that a cup, with a
|
|
semi-sphere shape.
|
|
o This coffee has grit in the bottom, even after being strained.
|
|
Therefore do not stir the pot or the cup. If the coffee is shaked,
|
|
let it rest for about five minutes. Needless to say, do not drink the
|
|
last sip of coffee from the cup: it's all grit. If you want to add
|
|
milk, add carnation.
|
|
|
|
Warning: This coffee may fool you 'cause it has a very smooth taste but is
|
|
extremely strong. Caffeine content per millilitre is right there with
|
|
espresso, but you can't tell!
|
|
|
|
Note: For some strange reason, when preparing this coffee I tend to have a
|
|
success ratio of about one out of two attempts. I still don't know what
|
|
I'm doing wrong, since, as far as I can tell, always repeat the same
|
|
steps. Perhaps sometimes I don't let the coffee rest long enough.
|
|
|
|
This type of coffee is similar in nature to the French press. And in
|
|
principle, you could possibly add sugar to the ground coffee, then pour
|
|
water, and lastly press with the strainer.
|
|
|
|
7. Turkish Coffee
|
|
|
|
Turkish coffee is prepared using a little copper pot called briki.
|
|
|
|
Use a heaping teaspoon of very finely ground coffee and, optionally, one
|
|
heaping teaspoon of sugar (to taste). Use about 3oz of coffee. [Add the
|
|
sugar only just before boiling point.] Turkish coffee without sugar is
|
|
called sade, with a little sugar is "orta s,ekerli" and with lots of sugar
|
|
is "c,ok s,ekerli".
|
|
|
|
The trick of it is to heat it until it froths pour the froth into the
|
|
coffee dup and heat it a second time. When it froths again, pour the rest
|
|
into the cup.
|
|
|
|
The grounds will settle to the bottom of the cup as you drink the coffee
|
|
and towards the end, it'll start to taste bitter and the texture will be
|
|
more like wet coffee grounds than a drink. As soon as this happens stop or
|
|
your next sip will taste really, really bitter. Instead, turn your cup
|
|
upside down on the saucer, and let someone read your fortune!
|
|
|
|
8. Irish Coffee
|
|
|
|
Ingredients
|
|
o Sturdy wine glass or glass with stem
|
|
o 1 teaspoon sugar
|
|
o 1 or 2 tablespoon Irish whiskey
|
|
o black coffee
|
|
o cream, lightly whipped
|
|
Instructions
|
|
1. Place spoon in glass. Heat glass by pouring in warm water. When
|
|
glass is warm, pour out the water. Leave spoon in glass.
|
|
2. Put sugar, whiskey and coffee in glass. Stir to dissolve sugar.
|
|
Still leave spoon in glass.
|
|
3. Now for the tricky bit: Put dollop of cream on top, allow the cream
|
|
to slide down the back of spoon (the spoon which was in the coffee),
|
|
the tip of the spoon should remain in the coffee.
|
|
Be careful not to stir after the cream has been added. The cream should
|
|
form a foamy layer about 1 cm (or half an inch) thick on top of the black
|
|
coffee.
|
|
|
|
9. Thai Iced Coffee
|
|
|
|
Make very strong coffee (50-100% more coffee to water than usual), use
|
|
something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup
|
|
and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice.
|
|
|
|
You'll have to experiment with the strength and milk so you get lots of
|
|
taste after the ice/water dilutes it.
|
|
|
|
Alternatively, this version which comes from a newspaper article of many
|
|
years ago simply calls for grinding two or three fresh cardamom pods and
|
|
putting them in with the coffee grounds. Make a strong coffee with a fresh
|
|
dark roast, chill it, sweeten and add half-and-half to taste.
|
|
|
|
Lastly, we have the following recipe:
|
|
|
|
Makes 1 8-cup pot of coffee
|
|
|
|
o 6 tablespoons whole rich coffee beans, ground fine
|
|
o 1/4 teaspoon ground coriander powder
|
|
o 4 or 5 whole green cardamom pods, ground
|
|
o Place the coffee and spices in the filter cone of your coffee maker.
|
|
Brew coffee as usual; let it cool.
|
|
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of
|
|
the coffee (it's easier to dissolve than if you put it right over
|
|
ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top
|
|
of the glass.
|
|
o Rest a spoon on top of the coffee and slowly pour whipping cream
|
|
into the spoon. This will make the cream float on top of the coffee
|
|
rather than dispersing into it right away.
|
|
o To be totally cool, serve with Flexi-Straws and paper umbrellas...
|
|
|
|
One other fun note: I got a fresh vanilla bean recently and put it to good
|
|
use by sealing it in an airtight container with my sugar. The sugar gets
|
|
the faintest vanilla aroma and is incredible in Real Chocolate Milk (TM)
|
|
and iced coffee.
|
|
|
|
One final note: this would probably be even better with iced espresso,
|
|
because the espresso is so much more powerful and loses its taste less
|
|
when it's cold.
|
|
|
|
Another recipe:
|
|
o Strong, black ground coffee
|
|
o Sugar
|
|
o Evaporated (not condensed) milk
|
|
o Cardamom pods
|
|
|
|
Prepare a pot of coffee at a good European strength (Miriam Nadel suggests
|
|
2 tablespoons per cup, which I'd say is about right). In the ground
|
|
coffee, add 2 or 3 freshly ground cardamom pods. (I've used green ones, I
|
|
imagine the brown ones would give a slightly different flavour.) Sweeten
|
|
while hot, then cool quickly.
|
|
|
|
Serve over ice, with unsweetened evaporated milk (or heavy cream if you're
|
|
feeling extra indulgent). To get the layered effect, place a spoon atop
|
|
the coffee and pour the milk carefully into the spoon so that it floats on
|
|
the top of the coffee.
|
|
|
|
The recipe I have calls for:
|
|
|
|
o 1/4 cup strong French roasted coffee
|
|
o 1/2 cup boiling water
|
|
o 2 tsp sweetened condensed milk
|
|
o Mix the above and pour over ice.
|
|
|
|
I'd probably use less water and more coffee and milk.
|
|
|
|
There is also a stronger version of Thai coffee called "Oleng" which is
|
|
very strong to me and to a lot of coffee lovers.
|
|
|
|
6 to 8 tablespoons ground espresso or French roast coffee 4 to 6 green
|
|
cardamom pods, crushed Sugar to taste Half-and-half or cream Ice cubes
|
|
|
|
Put the cardamom pods and the ground dark-roast coffee into a coffee
|
|
press, espresso maker, or the filter of a drip coffee maker (if using a
|
|
drip-style coffee maker, use half the water). Brew coffee as for espresso,
|
|
stir in sugar.
|
|
|
|
Fill a large glass with ice and pour coffee over ice, leaving about 1/2
|
|
inch at the top. Place a spoon at the surface of the coffee and slowly
|
|
pour half-and-half or cream into the spoon, so that it spreads across the
|
|
top of the coffee rather than sinking in. (You'll stir it in yourself
|
|
anyway, but this is a much prettier presentation and it's as used in most
|
|
Thai restaurants.)
|
|
|
|
As with Vietnamese coffee, the struggle here is to keep from downing this
|
|
all in ten seconds.
|
|
|
|
10. Vietnamese Iced Coffee
|
|
|
|
Same coffee as above. Sweetened condensed (not evaporated) milk Ice
|
|
|
|
Make even stronger coffee, preferably in a Vietnamese coffee maker. (This
|
|
is a metal cylinder with tiny holes in the bottom and a perforated disc
|
|
that fits into it; you put coffee in the bottom of the cylinder, place the
|
|
disc atop it, then fill with boiling water and a very rich infusion of
|
|
coffee drips slowly from the bottom.)
|
|
|
|
If you are using a Vietnamese coffee maker, put two tablespoons of
|
|
sweetened condensed milk in the bottom of a cup and put the coffee maker
|
|
on top of the cup. If you are making espresso or cafe filter (the infusion
|
|
method where you press the plunger down through the grounds after several
|
|
minutes of infusion), mix the sweetened condensed milk and the coffee any
|
|
way you like.
|
|
|
|
When the milk is dissolved in the coffee (yes, dissolved *is* the right
|
|
word here!), pour the combination over ice and sip.
|
|
|
|
Thai and Vietnamese coffees are very different.
|
|
|
|
Ca phe sua da (Vietnamese style iced coffee)
|
|
|
|
o 2 to 4 tablespoons finely ground dark roast coffee (preferably with
|
|
chicory)
|
|
o 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle
|
|
Brand, not evaporated milk!)
|
|
o Boiling water
|
|
o Vietnamese coffee press [see notes]
|
|
o Ice cubes
|
|
|
|
Place ground coffee in Vietnamese coffee press and screw lid down on the
|
|
grounds. Put the sweetened condensed milk in the bottom of a coffee cup
|
|
and set the coffee maker on the rim. Pour boiling water over the screw lid
|
|
of the press; adjust the tension on the screw lid just till bubbles appear
|
|
through the water, and the coffee drips slowly out the bottom of the
|
|
press.
|
|
|
|
When all water has dripped through, stir the milk and coffee together. You
|
|
can drink them like this, just warm, as ca phe sua neng, but I prefer it
|
|
over ice, as ca phe sua da. To serve it that way, pour the milk-coffee
|
|
mixture over ice, stir, and drink as slowly as you can manage. I always
|
|
gulp mine too fast. :-)
|
|
|
|
Notes
|
|
|
|
A Vietnamese coffee press looks like a stainless steel top hat. There's a
|
|
"brim" that rests on the coffee cup; in the middle of that is a cylinder
|
|
with tiny perforations in the bottom. Above that rises a threaded rod, to
|
|
which you screw the top of the press, which is a disc with similar tiny
|
|
perforations. Water trickles through these, extracts flavour from the
|
|
coffee, and then trickles through the bottom perforations. It is
|
|
excruciatingly slow. Loosening the top disc speeds the process, but also
|
|
weakens the resulting coffee and adds sediment to the brew.
|
|
|
|
If you can't find a Vietnamese coffee press, regular-strength espresso is
|
|
an adequate substitute, particularly if made with French-roast beans or
|
|
with a dark coffee with chicory. I've seen the commonly available Medaglia
|
|
d'Oro brand coffee cans in Vietnamese restaurants, and it works, though
|
|
you'll lose some of the subtle bitterness that the chicory offers. I think
|
|
Luzianne brand coffee comes with chicory and is usable in Vietnamese
|
|
coffee, though at home I generally get French roast from my normal coffee
|
|
provider.
|
|
|
|
Of these two coffees, Vietnamese coffee should taste more or less like
|
|
melted Haagen-Dasz coffee ice cream, while Thai iced coffee has a more
|
|
fragrant and lighter flavour from the cardamom and half-and-half rather
|
|
than the condensed milk. Both are exquisite, and not difficult to make
|
|
once you've got the equipment.
|
|
|
|
As a final tip, I often use my old-fashioned on-the-stove espresso maker
|
|
(the one shaped like an hourglass, where you put water in the bottom,
|
|
coffee in the middle, and as it boils the coffee comes out in the top) for
|
|
Thai iced coffee. The simplest way is merely to put the cardamom and sugar
|
|
right in with the coffee, so that what comes out the top is ready to pour
|
|
over ice and add half and half. It makes a delicious and very passable
|
|
version of restaurant-style Thai iced coffee.
|
|
|
|
11. Melya
|
|
|
|
o Espresso
|
|
o Honey
|
|
o Unsweetened cocoa
|
|
|
|
Brew espresso; for this purpose, a Bialetti-style stovetop will work. In a
|
|
coffee mug, place 1 teaspoon of unsweetened powdered cocoa; then cover a
|
|
teaspoon with honey and drizzle it into the cup. Stir while the coffee
|
|
brews; this is the fun part. The cocoa seems to coat the honey without
|
|
mixing, so you get a dusty, sticky mass that looks as though it will never
|
|
mix. Then all at once, presto! It looks like dark chocolate sauce. Pour
|
|
hot espresso over the honey, stirring to dissolve. Serve with cream
|
|
(optional). I have never served this cold but I imagine it would be
|
|
interesting; I use it as a great hot drink for cold days, though, so all
|
|
my memories are of grey skies, heavy sweaters, damp feet and big smiles.
|
|
|
|
* Administrivia
|
|
|
|
1. List of Contributors
|
|
|
|
This FAQ is a collective effort. Here's a list of most (all?) of the
|
|
contributors.
|
|
|
|
o Oktay Ahiska (oktay@rga.com)
|
|
o Marc Aurel (4-tea-2@bong.saar.de)
|
|
o Scott Austin (scotta@cnt.com)
|
|
o Tom Benjamin (tomb@panix.com)
|
|
o Jennifer Beyer (jennifer@joltcola.com)
|
|
o Steve Bliss (steveb@pcdocs.com)
|
|
o David Alan Bozak (dab@moxie)
|
|
o Rajiv (w94_bhatnaga@wums.wustl.edu)
|
|
o Jack Carter (scjack@ausvm1.ibm.com)
|
|
o Richard Drapeau (Richard.Drapeau@p1.f92.n282.z1.tdkt.kksys.com)
|
|
o Jym Dyer (jym@remarque.berkeley.edu)
|
|
o Steve Dyer (dyer@spdcc.com)
|
|
o Stefan Engstrom (stefan@helios.UCSC.EDU)
|
|
o Lemieux Francois (lemieuxf@ERE.UMontreal.CA)
|
|
o Scott Fisher (sfisher@megatest.com)
|
|
o Dave Huddle (jdh64@cas.org)
|
|
o Tom F Karlsson (tomk@mamba.csd.uu.se)
|
|
o Bob Kummerfeld (bob@basser.cs.su.OZ.AU)
|
|
o Dr. Robert Lancashire (rjlanc@uwimona.edu.JM)
|
|
o John Levine (johnl@iecc.com)
|
|
o Alex Lopez-Ortiz (alopez-o@neumann.uwaterloo.ca)
|
|
o Steven Miale (smiale@cs.indiana.edu)
|
|
o Alec Muffett (alecm@uk.sun.com)
|
|
o Dana Myers (myers@cypress.West.Sun.COM)
|
|
o Tim Nemec (tim@netins.net)
|
|
o Jim Pailin (pailinje@ctrvx1.vanderbilt.edu)
|
|
o Dave Palmer (arxt@quads.uchicago.edu)
|
|
o Stuart Phillips (phillips@healthy.uwaterloo.ca)
|
|
o Siobhan Purcell (PURCELLS@IRLEARN.UCD.IE)
|
|
o Cary A. Sandvig (sandvig@rhea.cray.com)
|
|
o Jesse T Sheidlower (jester@panix.com)
|
|
o Stepahine da Silva (arielle@taronga.com)
|
|
o Michael A Smith (msmith@magnus.acs.ohio-state.edu)
|
|
o Mari J. Stoddard (stoddard@gas.uug.arizona.edu)
|
|
o Thom (thomd@atm.com)
|
|
o Deanna K. Tobin T.E. (yakityak@dolphin.upenn.edu) Nick Tsoukas
|
|
(japetus@orfeas.chemeng.ntua.gr)
|
|
o Adam Turoff (ziggy@panix.com)
|
|
o Ganesh Uttam (g.uttam@ic.ac.uk)
|
|
o David R. B. Walker (drbw@mail.che.utexas.edu) Orion Wilson
|
|
(moria@cats.ucsc.edu)
|
|
o Piotr Wlaz (wlaz@plumcs11.umcs.lublin.ed)
|
|
o Ted Young (theodric@MIT.EDU)
|
|
o Steven Zikopoulos (szikopou@superior.carleton.ca)
|
|
|
|
2. Copyright
|
|
|
|
This FAQ is Copyright (C) 1994,1995 by Alex Lopez-Ortiz. This text, in
|
|
whole or in part, may not be sold in any medium, including, but not
|
|
limited to, electronic, CD-ROM, or published in print, without the
|
|
explicit, written permission of Alex Lopez-Ortiz.
|
|
|
|
-------------------------------------------------------------------------------
|
|
Copyright (C) 1994, Alex Lopez-Ortiz.
|
|
alopez-o@neumann.uwaterloo.ca
|
|
-------------------------------------------------------------------------------
|
|
Please send comments to Alex Lopez-Ortiz (alopez-o@neumann.uwaterloo.ca)
|
|
--
|
|
Alex Lopez-Ortiz alopez-o@neumann.UWaterloo.ca
|
|
http://daisy.uwaterloo.ca/~alopez-o FAX (519)-885-1208
|
|
Department of Computer Science University of Waterloo
|
|
Waterloo, Ontario N2L 3G1 Canada
|