In praise of Coffee

[R011]

1 hour ago, Ivanhoe said:

https://scitechdaily.com/doctors-astounded-long-held-belief-about-coffee-and-heart-rhythm-was-wrong/
 

What about 8 cups?

Obviously eight times better!

[Ivanhoe]

https://www.thefocalpoints.com/p/in-praise-of-truly-good-coffee

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There is good evidence that coffee played a major role in fueling the Scientific Revolution of mid 17th century Europe. Venetian traders started bringing it in from Ottoman ports in the early 17th century, but they initially struggled to overcome the prejudice that it was a Satanic beverage consumed by Muslims.

 

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Prior to the advent of coffee houses in Europe, the main beverage consumed at convivial houses was beer, which not only gave a pleasant buzz, but was also safer to drink than water (prior to the development of proper sewage and water treatment infrastructure developed during the latter half of the 19th century). Thus, with the advent of coffee houses, guys like Newton went from being drunk to wide awake.

To be sure, it is unlikely that Newton was able to obtain coffee beans when he was stranded on his family estate during the Great Plague of 1665-1666. This was his “year of wonders,” when he laid the groundwork for the calculus, his three laws of motion, and his universal law of gravitation. His productivity during this time was doubtless facilitated by having zero distractions. So absorbed was he in his work that he often forgot to eat meals and only did so because his mother forced him to the table.

 

 

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A common and major error made by American coffee roasters is their silly preference for pure Arabica coffee beans. Truly great coffee contains ten to thirty percent Robusta beans (Coffea canephora), which have a more robust, punchy flavor and twice the caffeine content. The Robusta part of the blend is also what gives espresso its crema—that is, the he reddish-brown, foamy layer at the top of a freshly pulled shot of espresso. The crema consists of tiny bubbles of carbon dioxide gas emulsified with coffee oils.

I've not found Robusta-based coffee to be any good, which I've always assumed was because Robusta beans imported to the US were high-volume/low-grade. 

One time I read something to the effect that some Robusta beans can be smooth and low-acid, which begs the question of where/how one might buy such beans.