{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

ETXMT2.Review - ETX 030 Caffeine(31 Jan Lecture 7 Other...

Info icon This preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
ETX 030 Caffeine (31 Jan, Lecture 7) Other side notes: article about stroke patients who were able to stop smoking permanently. The insula damage is believed to have been able to stop the addictive urges. Other patients with no damage to insula were not as successful. Insula could play a role in the addictive urges in the brain. There a lot of specific areas of the brain that carries out specific functions. The gray layer consists of cell bodies, and the white area is axons. Brain is connected to the spinal cord. Caffeine The most common source is coffee. There is a dispute at when caffeine was actually discovered but is believed to be somewhere around 600 or 700 A.D. The movement of coffee beans from the coffee trees has an amazing history. They’re are two main types of coffee trees, the Arabica beget (the better bean), and the Robusta tree (harsher bean). The balance is Arabica 70% and the Robusta 30%. Grown almost entirely on the equatorial region since tree cannot tolerate frost. It is usually grown in the higher elevations (two or three thousand feet). The early Arab traders found in Ethiopia (East Africa), from Arabia, it spread to other parts of the world. Coffee found its way to India then from Constantinople (Istanbul), coffee was traded first to Venice, and from they’re to the rest of Europe. Dutch and English traders cultivated coffee in the East Indies, including “Java.” The slow spread of Coffee was due to the fact that the traders wanted to protect it as their own resource. King Louis the fourth in the 1700’s wanted a coffee tree so badly that he got it and planted in a green house. From that tree, went to the Caribbean then to Mexico. Growing and Roasting The growing, roasting, and harvesting, drying, sorting, and roasting of coffee beans is both science and art much like grapes and wine. Everyday alchemy (the ancient chemist), coffee roasting cooks its golden flavor from a bland bean, so the roasting is key. Unroasted beans boast all of coffee’s acids, proteins, and caffeine (the active ingredient) but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrate like sugars and fats into aromatic oils, burn off moisture and carbon dioxide and ultimately breakdown and build up of acids that unlocking characteristic coffee flavor. Different Brews of coffee include Light, medium, Dark, and Darkest. Light: cinnamon roast, half city, New England o Roaster watch: after about 7 minutes, beans pop and double in size, and light roasting is achieved o American market roasters typically stop here o The surface is dry o Flavor is light-bodied and somewhat sour, grassy, and snappy Medium: full city, American regular, breakfast, brown o Roaster watch: at 9-11 minutes the beans reach this roast, which U.S. specialty sellers tend to prefer o The surface is try o Flavor is a bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity Dark: high, Viennese, French, Continental o
Image of page 1

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern