INGREDIENTS FOR A 26X11 CM MOULD

• Coffee (mocha, long) 350 g
• Flour 00 400 g
• Sunflower seed oil 100 g
• Sugar 250 g
• Baking powder 16 g
• Dark chocolate 150 g

FOR THE ICING

• Icing sugar 160 g
• Coffee (mocha, long) 25 g

TO GARNISH

Coffee beans, as a matter of fact.

PREPARATION

• To make the coffee plumcake prepare the coffee along with the mocha (prepare a total of 375 g that you will use both for the dough and for the cover), and let cool. Take a large bowl and pour flour, instant baking powder and sugar.
• Add also the oil of seeds 4 and 350 g of coffee warmed, mix the mixture with a whisk by hand until it is homogeneous.
• Roughly chop the dark chocolate, then pour it into the dough and stir one last time to incorporate. Butter and flour a mould for plumcake 25,5×11,5 cm high 7 cm, pour inside the mixture.
• Gently level the surface with a plate or a spatula and bake in a static oven preheated to 190° for 20 minutes. After this time lower the temperature to 160° and continue cooking for another 45 minutes. Bake the coffee plumcake and let cool, then bake and let cool completely. Meanwhile prepare the coffee icing: in a bowl pour the icing sugar and the 25 g of coffee left.
• Mix with the whisk to obtain a smooth and fluid sauce. Bake the plumcake on a plate, cover it with icing and decorate with coffee beans. Wait for the frosting to solidify, then serve the coffee plumcake. 
  

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Which side are you on?

While tea and coffee couldn’t be any more different, they are an integral part of our daily lives. Two thousand Americans were examined in a new poll that aimed to correlate personality types with the primary data being that of whether the participant’s morning cuppa contained coffee or tea.  Everyone knows that to stay ahead in today’s world, the earlier you are up and going, the better.  As a result, 75 percent of those individuals surveyed confirmed that they typically have their first cuppa by no later than 8 am.
The tea vs. coffee wars are real, y’all.
Sure, they both contain caffeine, but coffee devotees will swear hands-down that people who sip only tea are pretty much aliens, right?  Meanwhile, tea guzzlers preach that the health benefits of tea are just so much better.
But when it comes to tea vs. coffee, is one better for you?
Here’s the good news: tea and coffee are both pretty healthy (especially at their simplest forms, sans added sugar or flavorings). “There is more existing research on tea, but we’ve been finding out a lot on coffee too,” says Jess Cording, R.D.
“I think they both can be part of a healthy diet if you feel well when you drink them.”
Still, there are some health benefits and downsides specific to each bevvie that you should probably note.

As you can see, the battle has only just begun!
Both drinks have their own unique benefits and flavor profiles.
But no matter what side you’re on, we want to make sure you continue to enjoy your morning coffee or meditative tea session.
Something that, as humans, we have been doing for thousands of years.

Enjoy it!
https://www.surveyeah.com/en/news-earn-with-paid-surveys/259-tea-or-coffee

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Coffee is a drug (dried and powdered) obtained from the seeds of some plants belonging to the botanical genus coffea; the species most used for the production of coffee are the coffea arabica, which gives the name to the most precious mixtures, and the robust coffea, known for its higher caffeine content.

Coffee is also the name used to indicate the various beverages obtained by infusion of ground coffea seeds. There are many different types, which can be classified for:
Raw material used for:
– Botanical species
– Application or not of roasting
– Grinding
Application or not of decaffeinationExtraction method (percolation, decoction, infusion, etc.)

The coffee, once roasted, both decaffeinated and caffeinated, is ground and then subjected to extractive processes, including mainly percolation (moka) and decoction (Greek coffee, Turkish coffee).
Coffee drinks can also be used as an ingredient to formulate various recipes (soft drinks, cocktails, ice-creams, desserts etc.) or, at an industrial level, to obtain aromas or freeze-dried.
Soluble coffee is made by infusion. After being ground and subjected to this extraction technique, the liquid obtained is freeze-dried. Removing water yields a dry extract, commonly known as soluble coffee.

What is the caffeine?
Coffee is an extremely widespread drug, not only because it produces the homonymous and famous drink, but because it contains an active ingredient called caffeine (1,3,7-trimethylxanthine) much used in products of various kinds.
Of caffeine there are various molecular forms; for example, in the green coffee beans (the one not roasted), caffeine is mainly available in the form of chlorogenic acid and, only after roasting (heat transformation of coffee from green to dark brown), this compound is separated by increasing the fraction of 1,3,7-trimethylxanthine.
Caffeine is not exclusively contained in coffee; other products containing caffeine are: tea (mainly black), cocoa, ginseng, guarana, cola, Red Bull etc.

PROPERTIES OF THE CAFFEINE
Caffeine is an alkaloid that, taken internally, exerts a discreet nerve function (that interacts on the nervous system), therefore psychotropic (which has an effect on psychic functions, specifically tends to improve the level of attention).
Caffeine also has a cardiovascular effect, acting mainly as a vasodilator and accelerating the rhythm of the heart. In addition, it appears that this methylxanthine may affect lipid metabolism by increasing the release of fatty acids by fat cells. It also has a strong diuretic function.
Caffeine, belonging to the alkaloid class, has exciting properties on the central nervous system; it stimulates waking and, due to its capacity to improve muscle reactivity, is often called “doping of the poor”.
Caffeine is contained in herbal, dietetic, cosmetic and pharmaceutical products. It is often utilized for topical use due to its slimming and anti-cellulite capacities; in particular, this methylxanthine exerts a thermogenic function, that is stimulating the mobilization of fats from adipose tissue and subsequent oxidation.
Caffeine is also present in draining products and against water retention. In the pharmaceutical field, caffeine is a widely used ingredient; it is often part of the composition of important medicines, such as antiemicranics.

So what do you think? Tell us about it!!

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Coffea Arabica
Species cultivated and selected for several centuries. Of this the most famous is the variety “Moka”, cultivated especially in Arabia, whose rather small grains, have an intense aromatic scent. Their characteristic colour is copper green, while the shape is flattened and elongated.
Coffea Robusta
Similar to the Arabica coffea, its branches curved in the shape of an umbrella, towards the ground. During the year the flowering is continuous. Its roundish grains are smaller, but richer in caffeine than the previous species and, once roasted, are very perfumed.
Coffea Liberica
Coming from the forests of Liberia and Côte d’Ivoire, is a beautiful long-lived plant, robust, luxuriant in the vegetation with fruits and seeds almost twice the size of those of Arabica, and also more resistant to the onslaught of parasites. Its beans, although of inferior quality, give a fragrant and pleasant coffee. With a taste that, until a few decades ago, liked most in the Scandinavian countries.
Coffea Excelsa
Discovered in 1904, this species resists well the attack of diseases and drought. It gives a very high yield and the grains, allowed to age, give a coffee with a fragrant and pleasant taste, similar to that of the Arabica coffee.

Among the species, instead, of less adaptability, therefore, of poor yield we remember:
Coffea Mauritiana
Coffea Racemosa
Coffea Stenophylla
Coffea Congencis
Coffea Dewevrei
Coffea Neo-Arnoldiana
Coffea Abeokutoe
Coffea Dybowskii

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Il mattino ha il profumo del caffè. Molti di noi ne sentono il bisogno appena alzati dal letto, quasi come se fosse un rito, un modo piacevole per iniziare la giornata con energia. Ma siamo sicuri che bere caffè appena svegli sia la scelta giusta per il nostro organismo? A questo proposito, la scienza ci offre una risposta, grazie a uno studio condotto da Steven Miller, neuropsicologo ed esperto di cronofarmacologia, la disciplina che analizza l’interazione tra i diversi ritmi biologici del corpo umano e i farmaci. Secondo il Dr. Miller, infatti, il momento peggiore per gustare il nostro amato caffè è proprio al mattino, appena svegli. Perché? Si tratta di una questione biochimica: il nostro corpo produce una sostanza, il cortisolo, fondamentale per il nostro ciclo ormonale. È il cortisolo che ci aiuta a svegliarci al mattino e a rilassarci la sera. Bere caffè nei momenti in cui il corpo rilascia più cortisolo è un errore, perché la caffeina lo sostituisce invece di potenziarlo. In pratica, in questa fascia oraria, il caffè ci stimola in modo innaturale e ne diventiamo dipendenti. Inoltre, il Dr. Miller spiega che assumere caffè quando il nostro livello di cortisolo raggiunge il picco, ossia tra le 8:00 e le 9:00 del mattino, potrebbe causare a molte persone un fastidioso mal di testa. L’eccesso di cortisolo, poi, potrebbe sortire l’effetto opposto, facendoci sentire stanchi e assonnati.

Ma allora, qual è il momento migliore per gustarsi una buona tazza di caffè?

L’orario ideale sarebbe tra le 9.30 e le 11.30 del mattino, proprio quando il livello di cortisolo nel sangue diminuisce e possiamo sostituirlo con la caffeina, e dopo pranzo, dalle 13.30 alle 17.00. Un ampio intervallo di tempo per poterlo gustare. Al mattino, appena svegli, optate invece per un buon succo d’arancia o un succo di frutta. Probabilmente vi sentirete subito più svegli e produttivi, pronti ad affrontare la giornata con più energia.

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The cup and the spoon
It must be filled for two thirds and previously placed on the cups heater for the express to be slightly at temperature at the time of service. It should be cleaned with a sponge to avoid any dirt and dust on the edges and bottom. The spoon, resting on the saucer, must always be placed to the right of the cup, with the handle facing the customer. The added value of the coffee service, as in any other product in the catering sector, is essentially the friendliness. Kind and helpful but without appearing intrusive and intrusive. A smile on the face is the right accessory to serve a stranger or even a friend with courtesy and attention. The customer will also appreciate a spontaneous advice for the choice of a product with a particular aroma, perhaps depending on the season, the climate or the time of day.

The glass of water and the chocolate
In the bon ton of coffee it is good to offer a glass of water together with the cup, little, you do not need a full glass.
Why with the water? Simply because it goes well with coffee, the true connoisseurs always drink it before, so that you can fully taste all the flavors and aromas of the product. Even better is making the service accompanying the drink with some biscuits, a caramel or a chocolate.

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2.IT CAN BE POISONOUS.
Caffeine can kill you.
But you have to drink between 80 and 100 cups of coffee in a short time (about 4 hours).

3.IT’S NOT JUST CAFFEINE.
There’s at least 1,000 chemicals in the coffee. Some of them are a continuous source of discovery for science and could be used in the future to cure heart disease and insomnia. The WHO recently exonerated coffee from suspicions of past decades that labelled the drink as containing carcinogenic compounds.

4. THE BEST TIME TO DRINK COFFEE? SCIENCE TELLS YOU.
Is every moment right? Not really. Almost all of us know that having an espresso in the late afternoon can keep our eyes open when we go to sleep. But in the rest of the day, what is the ideal time to take caffeine?
From 9:30 to 11:30 in the morning every moment is the right moment, according to neuroscience and chrono-pharmacology, a branch of medicine that links the intake of drugs or psychoactive substances with the course of our natural biological clock.

5.IT’S A MEDICINE.
A 2008 study by the University of Lund in Sweden showed that drinking coffee would reduce the risk of breast cancer, at least for women who have a relatively common variant of the CYP1A2 gene, which helps metabolise estrogen and coffee.
And in 2011, the Harvard School of Public Health reported a study of 48,000 men, who drinking six or more cups a day of coffee reduced the risk of prostate cancer by 60%.
The latest news in order of time signals the power of coffee as “antidepressant”: according to the Harvard School of Public Health, People who consume 2 to 4 cups of coffee a day have a 50% less chance of taking their own lives than others.

6. IT’S CALLED LIKE THIS BECAUSE
Around the year 1000 Arab traders brought coffee beans from their travels to Africa from which they drew an exciting drink for boiling that they called qahwa (“exciting”). From here to the Turkish word kahve and Italian coffee the step was short. But there are those who claim that the name actually comes from a caffa, a region of Ethiopia where it grows spontaneously.
The coffee spread in Europe only in the seventeenth century with the provisional name of “Arabian Wine”, thanks to the usual Venetian merchants, at home in Istanbul (capital of the Ottoman Empire).
Branded by the Church as“drink of the devil”, for its exciting properties, was for years (prepared“Turkish”, dissolved in water) a tavern drink. At least until the dawn of the ’700, when the coffee became meeting places frequented by enlightened philosophers.

7.NOT ALL… DRINK IT.
Prince Charles of England, passionate about alternative medical therapies, is a fervent supporter of coffee enemas as an anti-cancer cure
(are part of the so-called Gerson cure which includes vitamin injections, ed.). Amazon sells the kit to make them themselves.

8. LIKE TO ARTISTS.
The composer Johann Sebastian Bach liked coffee so much to dedicate a song to him: the Kaffeekantate, performed in Leipzig, Germany, between 1732 and 1735.

9.AND TO THE SPORTSMEN.
According to a study by the University of Queensland, published in the Journal of Science and Medicine in Sport, 14 cyclists who had taken coffee an hour before a race earned 2% in terms of speed.

10.WHY IS WHAT YOU DRINK IN SOME PLACES STRONGER?
It depends partly on the mixture. The two main types of coffee, the robust and the Arabica do not have the same organoleptic characteristics. The robust can have twice the caffeine of the arabica (which is more valuable, but less “strong”). And partly depends on the roasting (or roasting) of the coffee, the roasting process.

11.THE DECAF… IT’S NOT ENTIRELY.
There is only one variation of decaf coffee of course: the Charrierian coffee, originally from Cameroon. The rest of the coffee is decaffeinated artificially. But in reality it is impossible to completely eliminate caffeine. According to a study by the University of Florida, 5/10 cups of decaf coffee would contain the same amount of caffeine as one to two cups of coffee. So on average in a cup of decaf there would be the equivalent of one fifth or one tenth of that in a cup of regular espresso.

12.WHAT IS THE BEST SYSTEM TO DO IT?
Before the invention of mocha coffee, in our country coffee was usually made with Neapolitan coffee makers. These devices, still widespread in some parts of southern Italy, consist of two containers placed one on top of the other and separated by a filter filled with coffee. When the water in the lower cylinder boils, the coffee pot is removed from the fire and turned over. Thus the water, by gravity, passes through the ground coffee and extracts its aromas and essences. In the Moka the extraction process is similar, but faster. In fact it is the overheated steam that quickly pushes the boiling water through the filter. So, in less than a minute, the coffee is extracted and poured into the top.
What is the best system? That“Neapolitan”, because filtering is slower and the aroma of coffee is less altered by contact with the overheated water.

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The coffee can also be used to make a dye not permanent from the full-bodied color, but especially from the completely eco-friendly and low-cost connotation.
To have a richer and more durable color, just take the leftover coffee grounds, add them with a little cold coffee, mix the wrap with a little olive oil and create a brown cream.
Once made this cream you have to put it on the hair from the root to the lengths, cover the head and the tips, with foil closing the locks of the hair gently.
Once, put the coffee mixture on your hair, let it act as long as possible, depending on the effect you want on your hair, you will decide to use the wrap for a hour for a light brown, a couple of hours for an average brown.
The only caution, is to use this dye on natural hair with a basic color from dark blond to brown, do not use the mixture on hair too light, or on hair too dark.
In the first case you would risk an undefined color, in the second you would not notice any difference.

The only caution, is to use this dye on natural hair with a basic color from dark blond to brown, do not use the mixture on hair too light, or on hair too dark.
In the first case you would risk an undefined color, in the second you would not notice any difference.
Finally, you can use the coffee on the hair to make them grow, this because the caffeine contained inside the coffee, acts on the hair bulbs of the scalp. The solution containing caffeine would therefore stimulate hair growth.

The coffee to act properly on the stimulation of the hair bulbs, can be used as a regenerating mask, taking the coffee, allowed to cool, you can add it to a natural hair cream and let them act together, or you can decide to make a coffee compress on the skin, letting it take about ten minutes before rinsing.
The coffee on the hair, therefore, has no negative effect, but it helps to strengthen them, to make them grow and to give warm reflections on the notes of brown.
Of course, to make sure that the coffee does not react badly to the contact with your scalp you can decide to apply a little bit of it inside the arm first, leave a couple of hours, If no bubbles or redness appear you can safely use coffee on your hair.

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Before the 17th century the only coffee producer in the world was the Ottoman Empire but in 1690 the Netherlands were able to aquire some coffee plants and to start a new business. Before 1714 when the Burgomaister of Amsterdam gifted two coffee plants to Luigi XIV,
Netherlands were the only plants’ owners in Europe; this two plants were kept in the king’s official greenhouses.

 In 1723 of the plant was stolen from the greenhouse by Gabriel de Clieu, he did that hoping to start a new life in America entirely based on coffee. According to his account he managed to keep the plant safe despite they tried several times to steal it, the ship was attacked by a crew of Tunisian pirates and the ship was surprised by a storm and risked sinking.

When he menaged to arrive to Martinique the plant was still alive and Gabriel was able to start the coltivation of coffee; in 1796 he had over 20.000.000 plants and he expanded his business in the whole country.

Thanks to Gabriel de Clieu today the American coffe business is the most productive of the world!

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Could cosmetics researchers soon turn into“caffeomanti” to read (and rewrite) the future of anti-aging and anti-cellulite creams? Possible, judging by the discovery of a team of the University of Navarre of Pamplona (Spain) and the technische universität of Berlin (Germany): not only the seed of coffee, but also the funds are a source of valuable antioxidants and draining and slimming active substances.
The study, published in the Journal of agricultural and Food chemistry, reveals interesting background: in the coffee grounds are found amounts of caffeilquinic acids (substances that block collagenase, enzyme that destroys collagen) 4 to 7 times greater than in the drink. Moral: coffee never ceases to amaze, even from the cosmetic point of view.
Caffeine is chemically an alkaloid present not only in the seeds and leaves of the plant, where, however, it reaches the maximum concentrations, but also in those of tea, cola, guarana and mate. Besides, this molecule energy has no contraindications, because the absorption through the skin does not reach peaks such as to induce exciting effects on the organism», explains cosmetologist Umberto Borellini (remember that in the INCI you find this ingredient under the name of caffeine).

“MELTS” ROLLS

Caffeine is a known lipolytic and draining agent. ‘Its ability to stimulate lipase, the enzymes that dissolve fat in cells, is scientifically proven. But caffeine also tones the blood vessels, promotes tissue oxygenation, stimulates the drainage and removal of stagnant liquids: for this reason it is particularly effective on the skin matelassée typical of cellulite», notes Borellini. Another characteristic of this active substance is its excellent ability to penetrate, such as to reach the adipocytes (fat cells), even if not infrequently the cosmetic laboratories incorporate it in bio-spheres microspheresor in other vehicles, such as liposomes, to increase their absorption capacity.

5 beneficial effects of coffee on the body

1. Improves energy levels and stimulates certain brain functions
   Thanks to caffeine, the most well-known psychoactive substance in the world, coffee can help you feel less tired and increase energy levels.
   Being able to block the action of a neurotransmitter by the inhibitory action called adenosine, caffeine promotes the action of other neurotransmitters (noradrenaline and dopamine) by the energizing effect. Many scientific studies then, show how coffee is able to stimulate some brain functions including memory, mood, attention, reaction times and general cognitive functions.
2. Helps to increase metabolism and burn fat Did you know that caffeine is found in almost every diet and fat-burning product? As shown by several studies, in fact, caffeine is able to increase the metabolic rate by 3-11%, effects that could result however less in those who drink coffee for a long time. Being able to stimulate the nervous system, then, caffeine can also induce the sending of signals to fat cells to burn fat reserves.
3. Contains countless nutrients
   The coffee is much more than water dyed black.Just think that a single cup of coffee contains:
   – vitamin B2, essential in metabolic processes and to maintain healthy nervous tissue, skin and eyes;
   – vitamin B3, essential for the functioning of the nervous system;
   – vitamin B5 and manganese, key elements in the transformation of food into energy;
   – potassium and magnesium are important minerals for certain functions of the body, such as energy production, transmission of nerve impulses and efficiency of the cardiovascular system.
4. Lowers the risk of type II diabetes
   Type 2 diabetes is the most common form of diabetes in the world (currently affecting about 300 million people) and is characterised by high blood sugar levels. The cause of this chronic disease is an alteration in the amount or function of insulin, a hormone produced by the pancreas that regulates the entry of glucose into the cells.
   As scientific literature has shown, coffee drinkers run a significantly lower risk of developing type 2 diabetes. Specifically, according to a massive overhaul that examined data from 18 researches, each cup of coffee would be associated with a 7% reduction in the risk of developing type 2 diabetes.
5. Helps prevent Alzheimer’s and Parkinson’s
   Alzheimer’s disease and Parkinson’s disease are the two most common neurodegenerative diseases in the world. In both cases, there is no cure, so prevention through lifestyle care is certainly one of the most effective and important tools.
   According to various studies, coffee can also be a valuable tool for prevention, as it would help to reduce the risk of Alzheimer’s disease by up to 65%, and between 32% and 60% the risk of Parkinson’s disease.

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