Recognition of coffee’s invigorating qualities dates to at least 1500, when Sufi Yemenis started drinking coffee to stay awake during prayers. Rapidly spreading across Europe in the early 1600s, coffee became valued as a medicine.
Caffeine was first identified in the early 1800s by Ferdinand Runge, a young German doctor who recognized the substance’s stimulating effects on the central nervous system, and its proclivity to maintain attention and a good mood.
The naturally-occurring caffeine in coffee reduces sensations of hunger. Some studies suggest that just one cup of coffee can help relieve the symptoms of a migraine. Recent studies have debunked old myths: in reasonable doses, coffee does not in fact disturb sleep or normal heart function.
And promising new research finds that caffeine in coffee may even stave off the onset of Alzheimer’s andParkinson’s disease. Coffee is a major dietary source of powerful antioxidants, critical to eliminating free radicals.
Through a rich and smooth bodied espresso with a low caffeine content, enjoy the essence of health and revitalisation found in our Arabica beans.
CAFFEINE UNDER THE MICROSCOPE
Caffeine has no taste, and imparts only a hint of bitterness. The microscope reveals caffeine’s form as long prismatic crystals, which is flexible with irregular contours. Coffee is not alone. Black tea, green tea, chocolate, cola-based drinks, and guarana and mate made from shrubs originating in South America also contain substantial amounts of caffeine.
modified from Illy website