HISTORY MOAK MOTYKA for the Greek, MOTUCA for the Romans and MOHAC for the Arabs. During its millenary history, the Sicilian city of Modica was a part of the greatest civilization, the Arabs. They were “discoverers” and great coffee consumers and inspired the naming of our company. New and ancient at the same time, we have been roasting and distributing coffee since 1967. Ever since, Moak has continued to improve, in size, quality and trademark diffusion. This is a small chapter in the great culture of coffee. A short story of a long-lasting tradition. This is Moak, the coffee people enjoy. Moak’s factory was built exactly 35 years ago over an area of 40m2 with one small 15kg coffee roasting machine. In the first year of production we had produced 3,500kg of coffee.It is the dawning of a fascinating entrepreneurial story of a true passion, genuine and deep for coffee… Today Moak has developed over an area of more than 5,000m2, with a branch in Milan and a new factory in construction that will cover over 10,000m2 and be equipped with the most modern technology in the field of research, production and packaging. Every year Moak produces around 1,500 tonnes of roasted coffee with a productive capacity of 4,000 tonnes. There are 50 employees in our factory here in Modica and 150 in our other branches. We are present in Italy, Europe, North America and Asia. Besides numbers, Moak: · selects the best raw coffee; · thanks to a chemical laboratory that carries out daily scrupulous controls on samples of our coffee, can assure you that our coffee is of optimum condition; · are dependable and quick to assist our clients; · respect nature. Our employees have a highly advanced technical disposition, and so are capable of reaching a better production quota. Here, the love for handmade products has ancient roots; the quality of a product is intended to be as good as nature. But the spirit that sees something more in coffee rather than a simple consumable product is new. The most delicate passages through production, from roasting to silo management have been computerised. However, automated procedures are still controlled by man's know-how and ability that is absolutely necessary to obtain a high quality product. In fact Moak is certified in conformity with the regulation ISO14001: quality certified ISO9001 in every single phase of production. technical support and informative by means of training and bringing employees up to date. clarity in relationships with clients and consumers. continual research in finding a well-balanced taste for their own blends. THE COFFEE WHERE IT COMES FROM Family: Rubiacea. Kind: Coffea. This is coffee’s botanical identity card. There are over 80 species of coffee in nature, but the important ones from a commercial point of view are only two: Coffea arabica and Coffea canephora, respectively known as Arabica and Robusta. If it is left to grow spontaneously, the plant can reach a height of 10 metres. When cultivated its maximum height is kept around three metres to make picking easier. Selected beans are used for sowing, after six to eight weeks fragile stalks with their seeds on top, protrude out of the ground. Then the plant generates its first leaves that gradually become thicker and thicker. After one year the small plants reach 30-35 centimetres in height and are transplanted into a fixed bed that is the actual plantation. For 3-4 years, the hard and glossy green leaves become 6-20 centimetres long and 1-6 centimetres wide. After a first blossoming the reproduction cycle starts. Blossoming can take place once or several times a year depending on climate and ground conditions. Flowers are white, in groups of two or three and have an intense perfume similar to jasmine. The plant consists of oval fleshy fruits with stones that ripen into a deep red colour. They consist of an external skin enclosing the pulp. Inside the pulp there are two (only seldom three) seeds on the flat side. Every seed is covered by a very fine silver-coloured integument. The seed is wrapped in a golden-yellow skin. Several varieties of the species Coffea arabica, commercially known as "Arabica", are cultivated, (typica, moka, maragogype, etc.). Originally from the Ethiopian plateaux and diffused throughout the Arab world, Arabica coffee represents approximately ? of the world production. It is of superior quality and produces a cup of coffee rich in aroma with an agreeable acidity level. On the contrary, not so many varieties of Coffea canephora are available as a whole. They are known as "Robusta" (this is the name of the most widely diffused variety that has become a synonym of the species). In comparison with Arabica, Robusta coffee tolerates higher temperatures, more abundant rainfalls and is more resistant to diseases. This plant delivers a stronger coffee with a fuller body than Arabica. While the Arabica bean is green or blue-green and oval, Robusta beans are round, yellow or yellow-brown. WHAT A COFFEE BEAN CONTAINS Up until a few years ago, we did not know exactly what was hidden inside a coffee bean. By what alchemic mechanisms does such an intensely perfumed aroma propagate from a black boiling mixture and what active and non-active principles are responsible for the incredible energy pervading us as soon as we take a sip? Let's then put this coffee bean under a magnifying lens to analyse all of its components: there are hundreds or perhaps even thousands. Even if very many have already been identified the list is far from final. The two main species of coffee on the market are Coffea Arabica L. simply called Arabica, and Coffea canephora, called Robusta. These species present quality and quantity differences in their chemical composition. Arabica contains more fats and other substances like trigonellina while Robusta contains more caffeine and chlorogenic acids. A few minor components present in one species and totally absent in the other have been identified. The composition of coffee is highly modified following roasting, i.e. by the thermal process transforming a green bean into a roasted one, ready to be ground and used for preparing the beverage. Along this passage many compounds transform themselves, others disappear, while others are formed. As the roasting process can vary according to the type of roasting required, and so the resulting composition is different: it is easy to imagine how varied the composition of the various types of coffee blends in the market can vary. Robusta contains approximately twice as much caffeine as Arabica. But the other components vary, too. Green coffee beans preserved in a dry environment keep unaltered for many years. Many love the delicate taste of aged green coffee, the so-called vintage coffee. As already noted, roasting considerably modifies the coffee’s composition. At first the humidity is reduced in the green coffee beans, until the beans reach a temperature of 160°C. At this point their sugars begin to burn resulting in the formation of caramel and a release of carbon dioxide. This is what gives the beans their dark colour. At the same time the beans become puffier and their density is reduced. At this temperature important chemical transformations take place and several hundreds of aromatic substances are formed. WHAT IT IS MADE OF ‘Non nutritive dietary component’ - this is how the World Health Organisation has defined coffee. In other words, it is not considered to be food in spite of it containing a few nutrients, and a large amount of compounds of various origins. The most widely known of them is no doubt caffeine. Here is its chemical name: 1,3,7 trimethylxanthine of the family of purinic alkaloids. This family also includes theophilline (1,3 - dimetylxanthine), theobromine (3,7 - dimethylxanthine) and other substances. It is exactly the caffeine contained in coffee that has caught the attention of the researchers of this drink. Caffeine is a bitter tasting substance: more abundant in the Robusta species, almost twice as much with respect to Arabica coffee. However it is not the only compound contributing to the bitterness of coffee. The perception of its taste varies with temperature and bitterness is reduced in elderly people. Furthermore caffeine modulates the taste of sweetness, bitterness and saltiness of any other substance. Its absorption too, is effected by various factors, like for example age, and its metabolism is also influenced by other conditions such as one's smoking habits, that happen to accelerate its action. But the most important feature of caffeine, the one that has made it famous, not only amongst people, but also in a scientific environment, is its pharmacological activity. 170 years after its discovery caffeine keeps many researchers busy today (it was isolated by the German chemical expert Ferdinand Runge in 1820). The substance is also used as an analgesic, but at the dosage commonly consumed with coffee its pharmacological activity is very modest. Its pharmacological effects start to be noticeable only at much higher dosages than those contained in a typical cup of coffee. What's more caffeine has a very short half life and there is generally no danger of accumulation. When we drink a cup of coffee caffeine is easily absorbed by our organism at a gastrointestinal level. After 15 to 45 minutes it reaches its highest concentration in our blood, that decreases gradually, and disappears completely after a few hours. The level of caffeine in the blood is reduced by its half life in variable times according to various factors, such as the subject’s age, organism conditions, type of foods eaten, tobacco smoking or use of drugs. Caffeine starts to become toxic when the quantity absorbed reaches 10mg per kg of body weight: up to 4/5 cups (that is 400mg) is harmless. CHEMICAL SUBSTANCES The most recent studies about the chemical composition of the coffee aroma, conducted by sophisticated methodologies, have found out over 600 different substances. Let's examine the most important ones: Minerals: green coffee contains approximately 4% minerals (potassium, calcium, magnesium, phosphates, sulphates, etc) 40% of which is potassium. The latter is extracted almost entirely during the preparation of the beverage and is found in the cup. Fats, some triglycerides and free fatty acids: Besides fats a few waxes are present in the cortical part of the grain. Many fats are lost during roasting and many others are retained while preparing the beverage, either in the ground coffee left over having made the beverage or by the filter used. Only in boiled coffee, that typical in the Northern countries, do most of the fats pass through to the beverage. This small fraction of fats could contain the so called "x factor", suspected of being responsible for an increase in cholesterol in blood, the identity of which is known today. Proteins and amino acids: approximately half of the proteins are water soluble albumins, but both proteins and free amino acids are lost during roasting or remained unused in the brown pigments of the roasted bean. Carbohydrates: partly soluble (saccharose and polymers of arabinose, galactose, etc) and partly insoluble (cellulose, etc) are lost during roasting by the polymerisation and the formation of aromatic compounds by reactions with amino acids. CAFFEINE Even if it has never before been considered -luckily- among the many presumed aphrodisiacs, caffeine, which certainly positively stimulates mood and usually promotes a general sensation of well-being, is certainly not an enemy of love. On the contrary, it seems to be able to urge one's "desire" and encourage it. But sex also, if not primarily, concerns reproduction. From this point of view caffeine has played many different roles, last but not least, that of being risky for pregnancy with the abortion alarm having been launched following research by Infante-Rivard. Or more precisely, with the assumption of a risk of abortion, because as is often the case, James Mills' study reported results opposite to the study carried out at Infante-Rivard. It was also published in the Journal of the American Medical Association, and was carried out on a case study consisting of a larger group of women, and even using twice the amount of caffeine in respect to the other study. There was no increase of the risk of spontaneous abortion. Professor Mills is a researcher at the American National Institute of Child Health and Human Development, one of the most prestigious scientific organisations, and his study has concluded that coffee, if taken in moderate quantities, does not increase the risk of abortion and has no influence on the newborn’s weight. It does not interfere with the normal development of the foetus nor introduce any complications during delivery. All this undoubtedly speaks volumes about how complex this matter is. The sequence of events from conceiving to the birth of a full of life and healthy baby, implies the interaction of a series of variables, each of them subject of the research carried out on caffeine. The researchers' tests have therefore been aimed at male fertility, female fertility (the time taken to conceive), pregnancy and foetus health, the result of pregnancy - in terms of health before childbirth - and breastfeeding. Following are the updated points on the situation. Male Fertility Perhaps the most surprising results, but also the safest ones, resulting from the experiments conducted during the last 15 years concerning the effects of caffeine on male fertility. Studies confirmed that coffee consumption in men stimulates sperm motility. Thus hyperkinetic spermatozoa (those with insufficient motility) could be potentially suitable for the artificial seeding or fertilisation in vitro after being treated with caffeine. In general, however, researchers have not remarked any alteration in male fertility due to coffee consumption. Conceiving The most recent study (Joesoef et al), about the effects of caffeine on the time taken to conceive, carried out on 2,187 fertile women, has not found any association between those who drink more than 2 cups of coffee a day and a delay in conceiving, nor has it found any proof of any possible counter-indication to caffeine. Female sterility cannot be attributed to high consumption of caffeine in any way whatsoever. Pregnancy and foetus Besides the last and so far decisive evaluation made by Mills, a general summary of the data relevant to the relation between coffee and any possible reproduction risk can be found in one of Alan Leviton's works. According to which a moderate consumption of caffeine by pregnant women has no negative effects on the foetus. Furthermore, for a long time caffeine has produced positive results in treating apnoea (respiration difficulties) in premature babies. Breastfeeding Caffeine ingested by a breastfeeding mother passes into her milk, but does not spread freely. The detected level is only 1% of the quantity measured in the mother's blood. However it is believed that a mother's consumption of over 600mg of caffeine per day, could increase insomnia and irritability in sensitive children. No counter-indication has been observed with an intake of 2 to 4 cups a day. Therefore a normal coffee intake by breastfeeding mothers has shown no effects on their baby's behaviour. Caffeine increases physical strength "Does it or does it not help an athlete", this is no variation of Hamlet's doubt. More simply this is the question that researchers have asked themselves in Europe and in the States, when talking about sport performance and caffeine. And they have reason. Despite the research carried out in this direction, incertitude prevails. So much that, till today, nobody has the courage to put forward a final answer. Let's try to understand why. First of all, research proceeds with a great deal of effort regarding the effects of caffeine, in that their effects depend on the subject's body weight, on the kind of exercise carried out, its duration and intensity and even on the environment where training is carried out. Moreover it depends on coffee drinking habits and the quantity being sipped during a day. This is difficult to research, of course. But on certain fields they are different and for example, 50% of cyclists drink coffee before and during their competition. That is why these athletes never forget to fill their flasks with 3 or 4 cups of coffee. In fact, caffeine, similar to theophylline contained in tea or theobromine present in cocoa, the three members of the family of methylxantines, stimulate the central nervous system, and particularly cardiac muscle contraction. This causes an increase of heart rate (the number of times the heart beats in one minute and the quantity of blood pumped during the same period of time). Those benefiting from this most, above all, will be those who practice endurance sports and require a heart able to function at full rate. But this is not all. Thanks to caffeine, the smooth musculature of the bronchi relaxes, thus improving breathing. This aspect, without doubt, represents a valuable support for athletes. It is not by chance that coffee and other drinks containing caffeine are included in anti-doping tests. Gianni Bugno, the champion cyclist, knows this very well, he was disqualified for exceeding the limit of 12 milligrams of caffeine per litre of urine, set by the International Olympic Committee (CIO). However this quantity cannot be reached by consuming the usual three or four cups of coffee a day. For this to happen one should drink 900-1,100 milligrams of caffeine, equal to drinking over ten cups of coffee in any given time. PRODUCTION CULTIVATION It is hard to imagine an agricultural product undergoing the same treatments, selections and classifications that coffee undergoes. The coffee bean is a pip, and is treated in such a gentle way and fussed over before it reaches our lips. A long path must be taken in order to begin harvesting coffee, varying according to the geographical situation and climatic conditions of its cultivation. For example, in Brazil coffee is picked between March and April, in Central America from October to April, and in Africa between March and September. Its yield varies depending on various factors. Each Arabica coffee plant supplies on average 400 to 2000 grams of beans, and each Robusta coffee plant supplies 600 to 2000 grams. The plant gives its highest production between its 6th and 10th year of life, then gradually reduces its yield up until its 15th year of production, to become finally completely exhausted on its 40th year of production. Harvesting can be carried out manually by detaching the fruit one by one. This requires a delicate procedure demanding lots of time. Otherwise, specific automatic picking machines with vibrating paddles can be used. After picking, the pips are extracted from the fruit as soon as possible in order to prevent the final product from becoming spoilt. In practice it is necessary to remove the pulp and the various skins surrounding the beans, this can be performed essentially by two processing methods. A wet method producing “washed” coffee beans. This method set up by the Dutch in 1740, requires various stages: cleaning of the berries, softening them by leaving them to soak, removing the pips from the pulp, fermentation, washing, drying, and finally removing the skins from the beans. In general it can be said that the majority of Robusta coffee are “natural” while Arabica coffee are “washed”, with the exception of Brazilian coffee, that regardless of type, is always processed using a natural method. Following treatment, dry or wet, the coffee is graded through sieves of various diameters and selected according to bean dimensions. Its classification can follow various criteria, for example: origins, species, year of production, altitude of cultivation, roasting yield and beverage tasting. A dry method producing "natural" coffee beans. This method was derived from a procedure used in ancient times by the Arabs, and is still in use today in countries with dry climates. The berries are left to dry in the open air for approximately 20 days (2 or 3 if special drying chambers are used). Then the dried berries are sent to hulling machines to have their pips removed. ROASTING It is well known that the secret of a good coffee is all in its roasting, that is that magical operation from when certain characteristics of the coffee bean are taken away from it and replaced with others that render it aromatic and unmistakable for anything else. The most widespread roasting method is the American “gentle” roasting that bestows the bean with a chestnut brown colour, and those that are roasted further (Italian-style) are left with a brown-black colour. The differences in colour depend on the roasting conditions that are adopted. Besides, in the course of such a process, which involves temperatures of up to 230°C, the coffee’s components undergo a chemical transformation. Due to this, for example, the change of colour is linked to the caramelizing of the sugars, the carbonization of the cellulose and the formation of the volatile compounds from which roasted coffee’s particular aroma derives. Apart from these principle changes, modifications to the coffee’s composition during roasting are less important on a quantitative level, than concerning the level of quality. Naturally, roasting is a much more complicated process than it would appear to be: always more sophisticated and functional equipment are required, those where the coffee bean only enters the roasting machine having been pre-selected by the optical selecting machine. The optimum temperature and time for roasting are established pre-emptively with the help of special colour metrics on samples of the coffee, and regulated by means of inserting a computerised “recipe” card. If roasted coffee is exposed to air its composition is easily altered, it loses its freshness and becomes rancid. To avoid this inconvenience the coffee undergoes a very efficient method of packaging using special packaging and vacuum-packaging. Following the selection of the best beans the coffee is toasted, those beans in contact with the very high temperature lose some of their water content. The computer and above all the sensitivity and experience of the experts at Moak are fundamental in reaching a perfect balance for toasting the beans. Immediately after this phase the coffee is blended. Moak blends around 10,000 kilos of coffee every day. PACKAGING Time is one of coffee’s most treacherous enemies. Even the best products, in fact, lose their fragrance and easily become stale. This is due to the coffee oil becoming rancid, and particularly, to a loss and alteration of the composition of a volatile constituent of the coffee’s aroma. The main cause of this alteration is either direct oxidation, by the action of the oxygen present in the air, or indirect oxidation, by the action of the peroxides in turn forming because of coffee oil oxidation. For ground coffee, staleness and deterioration occur even faster, because the surface in touch with the air is wider. To guarantee that a product keeps all of its properties unaltered, high technology methods (for example vacuum packaging and pressurization) have been set up both to obtain (equally for beans and for coffee powder) a long life for the coffee and to allow it to keep its organoleptic properties unaltered. THE 5 ELEMENTS THE 5 ELEMENTS The first element is the blend, the second the coffee grinder, the third is the coffee machine, and the fourth is the hand, that is to say the skill of the user. Moak has added a fifth element that represents maintenance, since this aspect is of considerable importance. We shall firstly talk about the blend, from which we obtain the taste, aroma and body of the coffee. Moak has a vast range of blends for the bar, from the more full-bodied to the more aromatic. In order to make our espresso satisfy the multifaceted needs of the ever more attentive consumer. The second element is the coffee grinder; this will be chosen depending on its characteristics. There are two types of coffee grinder: the first is the flat-level grinder and the second is the cone grinder. With a couple of flat-level grinders it is possible to grind between 300 and 700Kg of coffee, according to the diamete r of the grinders (the diameter can vary from 50mm up to 85mm). Instead, with a cone grinder it is possible to grind up to 1000kg of coffee. If the grinders are not changed following the grinding of the quantities of coffee previously mentioned, overheating of the coffee powder (or ground coffee) will occur with consequent negative effects in the coffee cup, from a burnt taste to an alteration of the organolectic characteristics of the same blend. For which reason, be sure to use the grinders correctly! The coffee machine is the third component of a successful cup of our coffee. The are three types of coffee machine: a lever, in which the pressure of the water is effectuated by a robust spring. Although it is nearly always in disuse; a continual supply (available in both lever and electro-valve models), where, by means of a rotary press pump, water that is still cold is sent an exchange of heat bringing its temperature to 90°C, while a net shower distributes it throughout the coffee in an homogenous manner; an electrical dosage, in which the quantity of hot water necessary for the extraction is memorized on an electrical card that allows the selection of the quantity (for weak or strong coffee) to be easily supplied by the press of a button. The fourth element is the hand, or rather the skill of the user in the preparation of the espresso. The user should: choose a blend suitable for their own clientele; regulate the state of wear and tear of the grinders; regulate and if necessary adjust the measured quantity of the coffee grinder; avoid grinding a large quantity of coffee in a single go; not leave coffee ground in the evening in stock for use the following morning, or even worse during days of closure. Finally we come to maintenance, the fifth element, that according to our philosophy here at Moak is one of the most important. Naturally, we imply general maintenance, that every user and good barman should be able to carry out without turning to the help of a technician. Before all else, descaling should be performed every week or at the most every fifteen days, and daily cleaning of filters, filter holds and the net shower should be carried out using only suitable detergents. It is also necessary to clean the unit from coffee residue at least three times a week, with the aid of a blind filter and an appropriate detergent. PRODUCT BLEND "Like coffee lovers certainly know, to make a coffee blend one must choose between two coffee species from which originate all the various sorts of this aromatic drink. These two categories are Arabica and Robusta Coffee. Everybody believes that when you see 100% Arabica marked on a coffee pack, that coffee is better than the others. But it is not always true. There are very good and very qualities of Arabica coffee. The same can be said for Robusta coffee. Therefore a 100% Arabica coffee could also be poor quality! The difference between these two coffee categories is that Arabica coffee sorts are more aromatic, more prestigious and delicate while Robusta coffee sorts have a stronger taste and give coffee more body and creamy foam in the cup. A well-balanced coffee blend is given by mixing both coffee categories in the right way. Moak coffee blends are divided into "Miscele Bar" and "Super Miscele Bar". The difference lies in the fact that the "Super Miscele Bar" are more refined and contain a larger percentage of Arabica coffee." SPECIAL BAR Super Miscela bar Even after one hour the soft after/taste of this blend continues to remain rich, sweet, aromatic and tasty. AVAILABLE IN 1 KG PACKS STELLA The sweetest blend there is its dense cream, inviting and pleasant aroma meet ones expactation; the aromatic back taste extends the pleasure. AVAILABLE IN 1 KG PACKS. . BRASILEA Super Miscela Bar Body, creaminess, a particulary aromatic after-taste: this blend reveals the true meaning of harmony. Even many hours later. AVAILABLE IN 1 KG PACKS. ANDALUSIA Its dense foam invites to taste its strong palatable taste, its marked aroma leaves a pleasant backtaste in your mouth. AVAILABLE IN 1 KG. BAG SOAVE Miscela Bar A blend that knows how to fill the cups with its unmistakeable presence and consistence. A blend that can fill your mouth with a strong taste and intense back taste. AVAILABLE IN 1 KG PACKS. SERVITO Espresso becomes a pleasure, over and over again, thanks to this rich blend with an intense taste. Thanks to its aromatic long-lasting back taste, its dense cream and creamy consistence. A pleasure everybody deserves. AVAILABLE IN 1 KG PACKS. COFFEE BREAK A break is a real break with this blend rich in taste, with a strong aroma and a lasting aromatic after taste. A dense cream and full consistency gives an intense pleasure. AVAILABLE IN 1 Kg. BAG COFFE & HEALTH QUESTIONS It has been calculated that a cup of "Italian style" coffee contains on average 80 milligrams of caffeine. This datum makes us formulate a few questions: What effects has caffeine on our organism? Can it be harmful to drink a lot of coffee? How much can we drink in one day? Are there any cases or times when we should not drink it? The majority of times the answer to these questions are confusing, inaccurate and often full of preconceptions, coming from a lack of knowledge of the problem and often from a rash interpretations of the scientific data. For example, if a research centre informs that, based on the experiments carried out, caffeine shows to increase blood pressure, this piece of news should be understood in its right terms. As a matter of fact, if it is true that the subjects given pure caffeine in this experiment showed a certain increase of blood pressure, that does not signify that by drinking a cup of coffee one automatically become hypertensive. This datum could mean, in the worst hypothesis, that drinking a large number of cups of coffee a day might represent a risk factor of hypertension in particularly predisposed subjects. However, among usual coffee drinkers, pressure maintains itself at levels that appear to be lower than those of non-coffee drinkers. Therefore, one should never confound experimental data with every-day reality nor, for example in our instance, identify caffeine with coffee. We shall now consider the effects of coffee on our organisms. Firstly, we should be aware that the most recent and authoritative medical literature has decidedly disavowed and documented its position concerning certain "myths" of the past, those still hard to get rid of, according to the use and abuse of coffee. For example, that coffee could be responsible for pathologies such as heart stroke, kidney cancer, bladder and pancreas cancer, fibrocystic breast disease, hyperlipodemia, etc. In particular the effects of coffee on the central nervous system, as well as on one's behaviour and psychophysical performance are concerned. We can immediately say that because of their importance, we have dedicated a short separate chapter to them. Something already confirmed by every-day experience, an experience that has by now been relegated to “experience” one that we are more or less conscious of, is something that we look to renew every time that we approach a cup of coffee during the day: a feeling of light psychic excitement, a higher level of attention, a prompter memory, sometimes we become more articulate and show greater stamina at work. It has been experimentally recognized that after a cup of coffee secretaries write faster and make fewer mistakes and car driving is simulated at greater ease. In particular, concerning intellectual activity, a greater ability in performing calculations has been shown. The best proof of such a stimulating effect on the nervous system is given by some difficulty in falling asleep after drinking a cup of coffee in the evening after dinner. However some people are sent to sleep more easily having drunk a cup of coffee! THE VERDICT OF SCIENCE Until the mid eighties a large number of medical articles reported on the hypothesis of the possible effects of coffee on our health. In particular caffeine was considered to be responsible for various pathologies from metabolic to gastrointestinal and cardiovascular ones, prostate, breast, bone diseases and even negative effects on pregnancy. Then, around 1983, a new trend of research was recorded, and for the first time the positive effects of coffee and caffeine on man was tested. Rehabilitation, so to say, was foreseeable, but time was needed before good sense prevailed and even unusual declarations were renounced after casting an ambiguous light on this drink and on its main component, caffeine, for many years. We shall now work through each disease, noting the false accusations and the scientific disproof. COFFEE AND CANCER The presumed hypotheses of a relationship between drinking coffee and eight types of cancer (stomach, pancreas, kidneys, bladder, breast, colon, ovaries and prostate) have been eliminated thanks to methodologically correct and detailed studies carried out in the States during the last ten years. Stomach cancer, for example, according to the British Medical Journal, experiments on animals have proved its anti-cancer effects. Furthermore this type of cancer is the one the frequency of which is declining most rapidly in Western countries where coffee drinking is most widely diffused. The hypothesis of a relationship between drinking coffee and pancreas cancer is a typical mistake in the field of biomedical research. This mistake was due to a methodological confusion concerning the choice of control patients. In fact, these were subjects already showing serious troubles with their gastrointestinal system (duodenal ulcer, Chrohn's disease, ulcerous colitis, divert colitis etc.) that is people who, because of their clinical situation, did not usually drink coffee. The same kind of mistake was made about the relationship between coffee drinking and breast cancer (Milton and co-workers, Ohio State University). This mistaken hypothesis was abandoned after more detailed studies on a large number of women. The hypotheses about the possible relationship between ovary and prostate cancer and coffee drinking were absolutely non-scientific. The same can be said for suspicions based on the relationship between drinking coffee and colon cancer that were already considered to be in non-existence back in 1966, after Higginson's careful research. Recent studies have even pointed out a protective action provided by coffee on this organ and against this type of cancer. COFFEE AND THE HEART Concerning the cardiovascular system, caffeine induces vasodilatation, particularly of some arteries, and exerts a cardio tonic action from which a trend towards an increase in pressure derives, that is slightly perceptible and with little clinical significance. In fact, most work done by the heart is compensated for by a vasodilatation in other vascular districts such as the kidneys and the lungs. Hypertension, arrhythmia, coronaries. When the heart is involved, the questions are always the same. Can coffee - or more precisely, caffeine, because it is not only coffee that matters – disturb the heart, causing arrhythmia, for example? And with an accelerated heartbeat, when the heart is beating fast in your throat, what should we do? What’s more, does the pressure increase if we drink one extra cup of coffee? Want more? What happens to the “highways” of the heart, the coronaries, does caffeine clog them? One of the greatest troubles in determining the effects of caffeine reside in the potential influence of several variables. Connected with one's personal way of living as well as related to the environment one lives in, that make the situation even more confusing. A classical example is smoking. Several researches have demonstrated a strict relationship between cigarettes and drinking coffee. In particular, the fact that those who smoke tend to drink more caffeine comes up with the “justification”, in the fact the half-life of caffeine in a smoker's organism is no doubt shorter than in a non-smoker's organism. But it is also true however, that smoking and coffee consumption, rather than alcohol consumption, can be identified with a specific life-style, one that is more intense and considered to be less healthy. Of people who sometimes even have high glycaemia, those who tend to be obese and easily become overweight, and those who eat food richer in fats and cholesterol. For them an extra cup is often a reaction to stress. So, while many researches on coffee and caffeine are being conducted in various population groups, "confounding" variables can have a considerable weight. Besides that, it becomes hard to keep all these variables under control - as they are personal, and as previously mentioned, environmental - during the phase of data analysis. According to a classical example, if one study examined the relationship between coffee and heart diseases, not taking cigarette consumption or other stimulants under any or little consideration, the part of the illness that is attributed by smoking could be wrongly attributed to coffee. This is said to explain the diversity of answers; but also, to realise why some still write about and discuss the existence of a relationship between coffee consumption and cardiovascular pathology. It is well worth going back to the subject, to propose the most recent studies that have further pointed out the relationship between coffee and these diseases. Precisely and in a certain sense, the recent studies, particularly those made by Lauretta A. Lynn et al. (Heart and Lung, July-August 1992) and the "Scottish Health Study" by C.A. Brown et al. As well as research conducted by Diederich E. Grobbee and Walter Willet at the Harvard University of Boston that has become known worldwide. Not forgetting another review, by Myers. All of the most important examples of clinical research with regard to a possible association between coffee consumption and heart diseases have been examined. Clearly, at the end of her study, Lauretta A. Lynn affirms: "No objective truth has been found that may lead us to think of a relationship between coffee drinking and the development of coronary diseases". The "Scottish Health Study", considered 10,359 subjects of both sexes, the ages of which ranged between 40 and 59 years, (when the risk of exposure is great so is the incidence of deaths caused by cardiovascular diseases), C.A. Brown's conclusion is as unequivocal as the previous one. The study shows clearly that there are no risks connected with coffee consumption for what heart failure (myocardial infarct) or coronary diseases are concerned, and even suggest the possibility of a moderate protective effect, growing with the increase of the quantity of caffeine taken in. Grobbee-Willet's research has involved 45,000 men between 40 and 75 years of age, who have been followed for over 2 years aiming at pointing out possible relationships between their usual consumption of coffee and the possible event of a heart failure or other cardiovascular pathologies, rather than the need for cardio-surgery such as a by-pass or others. Coffee consumption has not proven to be a risk factor in any of the instances. A daily consumption of 4 or more cups of American coffee has neither had any influence, of which the caffeine content is higher than that of home-made espresso or cafeteria espresso coffee. Once again, the conclusion is that a moderate coffee consumption does not represent, in any way, a connection with an increase of the incidence of cardiovascular pathologies, including cerebrovascular ones. In short, Myers' review has involved a similar wide spectrum of heart diseases, particularly arrhythmia, ventricular malfunction and an increase of frequency rate. For what heart frequency rate is concerned, it is usual to consider coffee to be responsible for an increase of the number of heart-beats as caffeine is a bland stimulant. On the contrary it has been repeatedly confirmed that coffee, not only does it not accelerate heart-beat frequency, but it can even reduce it. Hypertension In 1988 the results of a very extensive research about hypertension was published. It was conducted in the States on a very consistent number of subjects in such a way as to overcome any other similar study in terms of reliability.It results that a regular consumption of caffeine, from various sources (coffee, soft drinks, chocolate and analgesics), is not connected with hypertension or heart failure, and not even with cancer. Among those 10,000 with hypertension selected for the study there were non-consumers, moderate coffee consumers and large consumers. It has been proven that there is no relationship among the various categories of consumption and the mortality rate for the mentioned pathologies. (Martin JB, Annegers TF, Curb JD, Heyden S, Howson C, Lee ES, Lee M: Mortality Patterns among Hypertensives by Reported Level of Caffeine Consumption. Prev. Med. 17:310-320, 1988). COFFEE AND OSTEOPOROSIS It has been repeatedly said that there is a relationship between coffee consumption and osteoporosis that then turned out to be improbable after conducting more detailed studies. KIDNEYS AND BREATHING Coffee has a stimulating action on the kidneys, making urine production easier: those who drink a lot of coffee prove to have the need to urinate more than others. However there is no modification the frequency rate of breathing. COFFEE AND THE STOMACH The most surprising effect on the digestive system is represented by the stimulation (directly and through the nervous system) of acid secretions by the stomach. From a general point of view, this can be regarded as positive for what digestion is concerned. However it should be considered that people suffering from gastro-intestinal pathologies (such as gastritis and peptic ulcers) who due to an excessive gastric secretion, should, for this reason, limit their coffee intake. On the other hand it should be taken into account that gastric secretion is also stimulated by other drinks, such as tea, beer, milk and soft drinks. According to the most recent pharmacological opinions, stimulation of gastric secretion would depend only very little on caffeine, but it should rather be related with the action of roasting products, that among others also reduce (or cancel) the sense of hunger that can be obtained by drinking coffee quickly.Recent studies have not confirmed a possible relationship between coffee consumption and an insufficiency of the cardias activity (the cardias is the muscular sphincter that marks the passage between the oesophagus and the stomach) which causes heartburn. However it is demonstrated, that thanks to its bitter taste coffee stimulates the production of saliva (thus helping the "first phase of digestion" that takes place in the mouth) the secretion of bile and the mobility of the bowel: immediately after eating, a cup of coffee would improve digestion by stimulating a few of the enteron’s mechanisms. Peptic Ulcer Doctor Ronald Prineas examined this problem with age groups back in 1980. 7,311 subjects between 35 and 57 years, divided into 7 groups, were controlled from non-consumers to those who were used to drinking 11 cups of coffee a day. The first group, that of non-consumers, had 3.1% subjects suffering from an ulcer, and among those who regularly drank up to 7 or 8 cups of coffee a day, the percentage of the subjects who suffered from an ulcer was 3.2%. In high consumers, 9 cups of coffee and more, the percentage of gastric ulcer went up to 5%. COFFEE AND PREGNANCY Even when breastfeeding you can keep drinking coffee. In fact, it has been noted that in breastfeeding mothers who drank coffee, caffeine reached its maximum level in their milk approximately 1 hour after drinking it. Its concentration depends on the percentage of fat present in their milk. The baby absorbs only 0.06 to 1.5% of it anyway. Thus there is no reason for prohibiting moderate coffee drinking while breastfeeding. A favourite subject of those who do not like coffee used to be the assumption that drinking coffee during pregnancy might cause a disturbance to the pregnancy and the unborn child. A study was conducted on 12,208 pregnant women to fully invalidate this hypothesis. Coffee cannot be related neither to a shorter pregnancy nor to a newly born’s low weight, (Linn et al.: No Association between Coffee Consumption and Adverse Outcomes of Pregnancy, N. Engl. J. Med. 306, 1982). COFFEE AND DIET As previously said, coffee has been classified among the products with "no nutritive dietary components", i.e. it has no significant value in terms of the supply of nutrients and energy. But not everybody knows this and they still wonder: "How many calories are there in a cup of coffee? What effect does coffee have on our diet? " We have already pointed out that a cup of bitter, black coffee (that is with no sugar or milk) does not supply more than 2 calories, which in our organism’s general equilibrium evidently represents a very negligible value. To make a comparison just think that a small glass of cognac or grappa supplies approx. 80 to 100 calories. Nevertheless, coffee can have considerable consequences on our diet in that it is often drunk in combination with primary foodstuff, such as milk or sugar. In this way coffee becomes a “vehicle” of nutrients that does not contain calories on its own, but gives a decisive contribution to their ingestion. Adults, even the young, do not like the taste of milk so much, but more willingly drink it when added to coffee as a milky coffee or a cappuccino. Therefore together with the coffee, the sugars, the proteins, the vitamins and the mineral salts contained in milk also become ingested. As everyone knows from experience: when we are forced to follow a very strict slimming diet or we must reduce our food intake for any reason, a cup of coffee can help us reduce our hunger. But there is more to it. A documented study proves that if non-coffee drinkers are given 3 to 4 cups of coffee a day their metabolic activity (and thus the quantity of calories burned) is increased by approximately 10% when we are at rest. Now without trying to assert that coffee "makes you lose weight" it is clear anyway that in one respect it can contribute to limiting caloric intake and favour energy consumption. Furthermore, as drinking coffee introduces water into our organism, it also contributes to helping put off thirst that would otherwise require drinking something else, maybe soft drinks, which certainly contain more calories. COFFEE AND CHOLESTEROL The suspicion of a connection between coffee and cholesterol seems to be a recurrent thought. As a matter of fact, many studies have demonstrated the positive relationship between drinking coffee and an increase in cholesterol. However, it is also true that a lot of research carried out in the United States and in Western Europe have given the opposite results. The reason for this inconsistency falls on the fact that the various ways to make coffee have a significant influence on the quantity of fats contained in the drink. It has also been possible to identify what compounds present in the fatty fraction of coffee are responsible for the increase in cholesterol. These are cafeol and cafestol, two types of diterpene. But what types of coffee contain a larger quantity of these substances? Filtered coffee Cafeol and cafestol do not pass through the paper filter, as proven by the results of various works. We would like to point out, among them are the study conducted by I. Ahola et al., published by the International Journal of Medicine, and the study by R.E. Fried et al., published in Jama, that have both proved that there is no cholesterol increase in the blood of filtered coffee drinkers. Instant coffee There is almost no cafeol or cafestol in it. With the use of a moka (an Italian-style espresso coffee pot) As recently confirmed by the study carried out by V. Sanguigni et al., published in the European Journal of Epidemiology, coffee made this way does not cause any significant increase in cholesterol. In fact the content of cafeol and cafestol is minimal. Espresso Cafeol and cafestol are present in espresso. Despite this espresso is served in quantities so small (25 millilitres of coffee per cup) as not to imply any health risks. This has also been proved by a recent research by A. D'Amicis, published in the International Journal of Epidemiology, from which it turned out that three cups of espresso a day do not cause any significant increase in cholesterol. Turkish coffee Contains a high percentage of cafeol and cafestol: 5 cups supply respectively 21 milligrams of each that, if taken daily, would cause cholesterol to increase by 13 milligrams per decilitre. Boiled coffee Is the one that contains the largest quantity of cafeol and cafestol. Five cups a day causes an increase in cholesterol by 19 milligrams per decilitre. COFFEE AND AGEING New researches show that coffee has a strong antioxidant power, limiting the action of free radicals and therefore age damage. It has been known for quite a while that coffee has a high antioxidant power. It has recently been discovered that not only the phenolic compounds that coffee contains are responsible for its precious activity, but also caffeine. A confirmation of this property has been given by a study conducted by a team of researchers of the Bhabha Atomic Research Centre of Bombay (India), published in Biochimica et Biophysica Acta. The results obtained prove that caffeine can contrast and prevent the oxidation damage to the membrane of body cells caused by the most important free radicals. These substances can damage all cellular macromolecules such as proteins, nucleic acids, polyunsaturated fats, aleuronic acid and collagen. The consequence of this is a series of structural and functional damages caused to cells, which can lead to a higher and higher loss of efficiency and to an early ageing of the tissues involved. On the contrary caffeine can inhibit this oxidation process. The data obtained by this study have proven that the antioxidant power of caffeine is very high. It is similar to that of glutathione (an important antioxidant present in intracellular liquids) and higher than that of vitamin C. ABUSE, INTOLERANCE AND DEPENDANCE The abuse of coffee, especially in particularly sensitive subjects, can lead to a series of problems that can be summed up by the term "caffeinism or caffeism". Those who are intoxicated by coffee are irritable, agitated, do not sleep much and their sleep is often interrupted, sometimes by muscle cramps. Then their heartbeat increases, they suffer hot and cold flushes, and perspiration. It becomes evident that in such cases the number of cups of coffee taken during the day must be reduced. The maximum dosage of caffeine that you are advised not to exceed during one day (particularly in anxious or pregnant subjects) is approx. 600 mg, i.e. the equivalent of approx. 8 cups of coffee. A dosage of 10 g of caffeine, i.e. 120 cups of coffee is considered to be lethal if taken within 30 minutes. Of course, these figures are simply indicative, since caffeine tolerance does not only depend on intake in terms of quantity, but also of the reactivity of the persons: some are more sensitive than others. This also depends on specific environmental situations. For example, inhabitants of large cities, those leading a hasty and stressful life, are much more sensitive to the effects of coffee than eastern populations. In Arabic countries the "old patriarchs" drink one cup of coffee after the other all day long without any negative side effects. Even the psychological attitude and the natural disposition of the subjects have an influence in this sense. Those who are not anxious and accept life without asking themselves too many questions tolerate coffee better than those who drink it fast and nervously or those who may be worried about the effects that that cup might have on them. An excessive consumption of coffee, as previously mentioned, can cause symptoms of intoxication and in heavy consumers, withdrawal symptoms include having the blues, headache, inertia, excitability, anxiety and a difficulty of concentration. To prevent these symptoms, it is enough to reduce coffee consumption gradually, without giving it up. However, caffeine cannot in any way be considered as a product causing dependence, if by dependence we intend a psychoactive matter interfering with man's social behaviour. Do not be intolerant However, under some conditions coffee intake must actually be limited, and when necessary, avoided. For example in cases of "intolerance", gastritis, peptic ulcer, enteritis or colitis. Another partial or total counter-indication concerns excitable people, those who often suffer from muscle cramps and hyperthyroidism. Coffee is not prohibited (it is sometimes even advantageous) to those who suffer from miocarditis or have a valve problem, however it should always be drunk moderately. The same is true of those who suffer from artery hypertension. No specific warning exists for diabetics. Other counter-indications are represented by some cases of liver disease and chronic kidney diseases. COFFE & BAR THE HISTORY OF THE COFFEE BAR One morning in 1570 the strong aroma of coffee was discovered for the first time by the Venetians. A doctor, a botanist, Prospero Alfino, who had spent a long time in Egypt discovered coffee there: " a black beverage with a similar taste to chicory". He thought that his fellow citizens would like it too, and was not mistaken. So it happened that the first "Café" or the first coffee bar opened in Venice. The very first, in order of time, opened in Constantinople in 1554. In Europe a coffee bar opened in Marseille in 1659, and one in Hamburg in 1679. In Venice the coffee plant was first known as a medicine, but soon became used to prepare this pleasant drink. In 1683 (some however anticipate this date to be 1640 and even 1615) in Piazza San Marco, under the Archways of the Procuratie, opened the first "coffee shop". Since then new "shops" were created all over the town (in 1763 there were 218!). They were becoming meeting places to discuss business and to have a chat. This new habit became generalized all over Italy quite soon after. In Turin, Genoa, Milan, Florence and Rome coffee bars became famous and important cultural centres, meeting points for writers, politicians and scholars. The French too appeared to enjoy the new beverage very much. Balzac the famous writer would drink as many as fifty cups a day. The first Coffee bar in England opened in Oxford. In short, towards the middle of the eighteenth century, people drank coffee all over Europe and in the States. ITALIAN-STYLE ESPRESSO Espresso coffee deserves a separate chapter, that is to say the method of making coffee that apparently somebody from Naples invented because he thought the time it took for his home coffee maker to prepare a cup of coffee was too long: he had a personal coffee maker made by an engineer from Milan. Actually, the espresso machine prototype was exhibited at the Universal Exhibition in Paris in 1855. The first machine realized for commercial purposes was the Bezzera machine in 1901, while the model we are used to seeing was invented by Achille Gaggia in 1946. An espresso is a type of coffee prepared by means of a specific extraction method that allows a very concentrated drink with an intense taste and a rich aroma to be obtained. The extraction used by the espresso method is carried out with de-ionized water at 90°C at a high pressure of 9 bars; the time that the water and the coffee stay in contact is from 15 to 25 seconds. 6-7g of finely ground and medium to dark roasted coffee is required per cup. The beverage’s volume per cup ranges between 20 and 35 ml. The characteristics of an espresso coffee are the following: The cream head The cream derives from foam that forms due to the dispersion of gas (air and carbon dioxide) in the liquid; the liquid part responsible for its formation contains a type of oil that can be emulsified in water; The body The body of the coffee is determined mainly by the presence of oily emulsions formed because of the presence of polar fats, or more precisely the complex molecules able to stabilize them. Furthermore, the concentration of the extracted substances is higher then in normal coffee, and a small quantity of very fine coffee powder particles are also suspended in the liquid; The aroma The intensity of an espresso’s aroma is due in particular to the presence of cream acting as a trap on volatile substances, preventing them from escaping immediately after preparing the beverage. The optimal cup of espresso coffee should therefore have considerable body, a persistent back taste, an intense aroma, a rich taste and a dense creamy head; contrarily to filtered coffee that is used as a drink espresso is particularly used as a kind of sociable elixir. 10 STEPS TO A PERFECT COFFEE 1. The temperature of the water The temperature of the water inside the coffee machine should be around 90°C. Above this temperature the coffee becomes darker in colour and has a burnt taste. Whereas with a lower temperature the coffee is very liquid and pale in colour, or “under brewed”. To put this control into effect the filterhold (or arm) has to be removed, the water released, and the temperature of the falling measured by using an appropriate thermometer. 2. The pressure of the volumetric pump For this point it is necessary to distinguish between the different types of machine: in a single unit coffee machine, for example, it is not necessary to control the pressure of the pump because generally it is already regulated in the manufacturers; in a double unit machine instead, the pressure of the water must drift around 8-9 bars, whereas a three unit machine requires a pressure of at least 10 bars. 3. Descaling An important action, often valued without importance. When descaling is not performed weekly, a coating of calcium forms on the internal part of the tube where the water passes, that within time builds up and limits the flow of water, decreasing the temperature, and with notable consequences for the coffee. The resin that is inside the softener (purifier) treats the calcium present in the water and should never be removed; when it becomes saturated with calcium it is regenerated by pouring large salt crystals into the purifier. 4. Cleaning the machine Cleaning the machine does not only imply cleaning the outer-body of the coffee machine. It is advised to clean the net showers, the filters and filterholds from coffee residue 2-3 times a week. It is sufficient to pour a suitable detergent (for example Detercaff) into the blind filter of the filterhold and press the button that decants the coffee. In this way all of the internal parts of the unit are also cleaned. Instead, for the filters and filterholds, a simple hand wash is ample. 5. Wearing of the coffee grinder It is important to periodically verify the state of wear of the grinders inside the coffee grinder. There are models supplied with “level” grinders and others with “cone” grinders. The first type of grinder should be substituted every 500Kg of grinded coffee, whereas the second every 1000Kg. Without carrying out this routine the coffee is not ground well, and the grinder overheats scalding the coffee powder, with very bad consequences for the product in the cup. 6. Grinder To achieve an optimum degree of grinding the coffee powder must result almost impalpable to the touch. But the real test will be from observing the flow of the coffee from the filterhold; the coffee must flow smoothly. In the hotter, drier months the grinder must be regulated to finer grinding, in contrary to the cooler months. 7. Measured quantity The most favourable quantity of grinded coffee to be inserted into the filterhold for a perfect espresso is 6/7 grams. By using an amount below this suggested quantity produces a light and diluted cup of coffee. Increasing the recommended quantity on the contrary, results in the coffee decanting slowly and in drops, and an unpleasant and particularly strong taste. In fact, the quantity of coffee does not determine a good flow of coffee, but instead, the quality of the blend used. 8. Blend The choice of blend must arise from the satisfaction expressed by the customer, of whose opinion, moreover, helps the bar manager to take the appropriate decision, at the same time gratifying the customer in being an active participant in choosing a product that he consumes daily. Low costing blends never represent a good deal because, with respect to saving money, they also include a risk of losing customers or a great reduction in the consumption of coffee. 9. Hot coffee cup A technique that cannot be termed irrelevant is controlling the temperature of the cups in which espresso is served. When the cup is cold, or more precise, the impact between the hot coffee and the cold porcelain, causes the coffee to lose its froth a little. It has a cooling effect and the coffee loses a little of its cream, also giving a clearer colour than normal. We cannot forget, therefore, the importance of always keeping hot coffee cups in our bars. 10. Congeniality The majority of people go to have a coffee in a bar to interrupt the frenetic and stressful daily rhythm. In which moment, to find a friendly bartender with whom to exchange light conversation, or who simply serves a coffee with a smile, becomes pleasant and relaxing, and all things considered, costs nothing. What is certain is that a congenial and available bartender obtains an assertion with his customers, one that grows stronger every day, and the customers being aware of always finding an adequate service in his bar. COFFE & HOME DAVID'S GIFT The history of coffee goes back to the "night of times" and its origin is so varied, evasive and ancient. It is difficult to find the key to the problem. Starting with its name. The Kaffa plateau in Ethiopia, rich in cultivations, gave its name to this famous plant. Or is it the plant that gave its name to the plateau..? Apparently the Abyssinian plateau had actually been given this name when coffee was already well-known all over the world. The term coffee would have derived from the Turkish ‘Kahve’, in turn coming from the Arabic ‘Qahwa’ meaning vegetable beverage. Few events in history are full of legends like coffee. In the Bible (first book of Kings), David brings some "roasted grains" that is some coffee beans as a reconciliation gift. Not less compelling is the legend coming from the Chehodet Monastery in Yemen. According to which one of the monks, having learnt from a shepherd called Kaldi that his goats and camels kept "lively" even during the night if they ate certain berries. The monk prepared a drink with these berries with the intent of staying awake and be able to pray for longer. Furthermore, what was it if it was not a hot cup of coffee what the Archangel Gabriel offered to Mahomet, who was suddenly struck by the sleeping sickness? The black potion sent to him by Allah, would allow him, not only to recover his strength and heath immediately but also to be able shortly afterwards to "unsaddle forty horse riders and satisfy as many women". A greater historical consistency can be traced back to the fourteenth century. The epoch when it is thought that coffee slowly but progressively invaded Arabia, Egypt, Syria, Turkey and was drunk by a religious community belonging to the Sufi: those who practiced diverse dances during the night, such as one requiring them to spin in circles with the purpose of reaching a type of mystical ecstasy. They made large use of the black beverage to keep themselves awake. Everywhere a large favour is immediately met amongst people. Not only that. We shall begin with the first scientific proof of the virtues of coffee and its therapeutic ability. Avicenna, a great Arabic doctor, prescribed it as a medicine. From East to West starting from the sixteenth century, there were large consignments of coffee: in particular, large consignments of coffee poured into the ports of Alexandria and Smyrna. However, up against the growing demand and in view of the expenses and high taxes that consequently meant higher prices, the idea of transplanting coffee to other parts of the world came to light. So the Dutch planted extensive cultivations in Java, and the French planted in the Martinique and the Antilles. Then the English, the Spaniards and the Portuguese began to transplant coffee in Africa, Asia and America. Coffee appears to have arrived in India thanks to a pilgrim who brought 7 stolen coffee seeds to Mecca. SOME USEFUL ADVICE The quantity of water in the moka (Italian-style espresso coffee pot) should reach the same level as the internal screw; When putting the coffee into the moka create a little mountain of coffee with a teaspoon and press it down. The best way to maintain the coffee’s fragrance and aroma intact is to conserve it in an airtight tin; Coffee can also be stored in a fridge, but still conserved in an appropriate air tight container. In order to avoid that the coffee absorbs humidity from the refrigerator. Coffee should never be placed near products with strong odours (for example, cheeses, herbal teas, etc...) because it is a very particular product and tends to absorb nearby odours that thus modify its taste. RECIPES APERITIFS Curaçao Coffee Ingredients: 50% coffee liqueur, 50% Curaçao, 2 teaspoons of orange juice, 1 slice of orange to garnish, 1 ice cube. Put all ingredients in a mixing glass, mix well and pour into a tall glass. Garnish with the orange slice and add the ice cube. Serve with a straw. Cocktail Chartreuse style Ingredients: 50% strong espresso, 25% Bailey's, 15% Chartreuse, 1 teaspoon of melted chocolate, 1/2 teaspoon of bitter cocoa powder, ground ice. Put coffee in the shaker together with the Bailey's, the Chartreuse, the liquid chocolate and the ice. Shake well, pour into a cup, add bitter cocoa powder and serve. Excellent as an after dinner. Rich cocktail Ingredients for 4 servings: 4 cups of strong espresso, 2 egg yolks, 4 teaspoons of sugar, 8 tablespoons of fresh cream, 4 cups of "unblended" pure malt whisky, 4 tablespoons of ground ice. Put all the ingredients: coffee, the 2 egg yolks, sugar, cream, whisky and ice into your shaker. Shake well for just a few seconds. Pour into high champagne flutes. It can be served as an aperitif or after dinner. DRINKS Long Drink Bulgarian style Ingredients for 1 serving: 1 full-fat yoghurt, 1 strong coffee, 3 teaspoons of sugar, 2 spoons of milk. After making coffee, pour it into a cup or bowl and melt sugar in it. Add the yoghurt and stir well until it becomes smooth. Finally, while still stirring add the milk. We suggest serving this drink in tall, wide-mouthed glasses, such as a cocktail glass. Excellent when served with a slice of walnut cake or with any yellow flour cakes. Ice-cream coffee Ingredients for 4 servings: 4 strong cups of coffee, 4 egg yolks, 1 coffee cup full of milk, 4 teaspoons of sugar, 4 tablespoons of plain ice-cream, 4 ice cubes. Prepare your servings two by two. Put 2 cups of coffee, 2 egg yolks, 1/2 cup of milk, 2 teaspoons of sugar and 2 ice cubes into a shaker. Close the shaker well and agitate the mixture for a few seconds. Divide the drink into 2 glasses, add 1 tablespoon of ice-cream to each glass and serve immediately. Stemmed glasses should be used, preferably tall ones. This drink can be served with milk chocolates. FIRST COURSES Barley soup with vegetables and coffee Ingredients for 4 servings: 200g of pearl barley, 100g of carrots, 100g of celery, 100g of fresh beans, 200g of fresh peas, 150g of ham, 2 medium-size potatoes, 1 onion, 1 garlic clove, 3 tablespoons of olive oil, 20g butter, 1 cup of strong coffee, vegetable broth – enough to obtain a fairly dense but not too dry soup. Finely chop the onion and brown it in a pan with oil and butter, the garlic cut in half, the celery and the carrots cut into fine round slices or cubes, the beans and the peas. Allow the flavour to emerge and then add the coffee and the ham chopped into cubes. Let it cook for a few minutes, then add the barley and the whole potatoes. Add a little vegetable broth and bring to the boil. Cook until barley and potatoes are done. If necessary, add some vegetable broth during cooking. Once ready, mash the potatoes well, stir the soup well and serve it hot. If you like you can pour a spoonful of olive oil on each dish before serving. MAIN COURSES Jamaican roast Ingredients for 4 servings: 1 whole roasted veal (approx. 1 kg), 2 large onions, 2 garlic cloves, 6 sage leaves, 2 rosemary twigs, 4 cups of strong coffee, 200ml of fresh cream, 4 tablespoons of olive oil, 80g of butter, salt and pepper for seasoning. Put the roast in a deep baking dish together with oil, butter, chopped onion, garlic, sage and rosemary. Let it brown and season with salt and pepper. Cover the dish with aluminium foil, and bake in the oven at 250° C for two hours. During baking bathe the roast with 3 of the cups of coffee. After cooking, remove the roast from the dish. Make a gravy by melting the cream with the roasting juice and adding the last cup of coffee. Serve the roast with a helping of very hot gravy, garnished with roast cubed potatoes or courgettes and browed in butter. Coffee-aroma pheasant Ingredients for 4 servings: 1 pheasant with giblets removed, 200g of finely sliced pancetta (an Italian kind of bacon), 1 teaspoon of finely chopped parsley, 1 rosemary twig, 100g of shelled walnuts, 50g of shelled and skinned almonds, the juice of 1 lemon, 3 cups of espresso coffee, 2 glasses of dry white wine, 80g of butter, salt and pepper for seasoning. Mix 30g of the butter with the chopped parsley and the rosemary leaves, plus the lemon juice and a little salt. Stuff the pheasant with this mixture. Wrap the pheasant in the pancetta and tie it firmly. Then put the remaining butter into a small saucepan and let it melt. Place the pheasant in the saucepan turning it now and then until it browns. First add the coffee followed by the white wine. Chop walnuts and almonds finely and add them to the pheasant. Roast it for approximately 1 hour. If the roasting juice becomes too dry add some tablespoons of broth. Once cooked, remove the pheasant from the pan and add the broth to melt the roasting juice. Pour the gravy into a sauce-boat and serve. Before serving untie the pheasant, being careful not to break the bacon covering it. Serve with white rice. The plates should be prepared before being served, by creating a mountain of rice (by turning a cupful of rice upside down) and placing a slice of pheasant on top in the centre, and pouring a tablespoon of gravy over it. DESSERTS Ricotta cheese and almonds Ingredients for 4 servings: 4 cups of cold strong coffee, 350g ricotta cheese, 60g of sugar, 60g of toasted almonds, 2 egg yolks, 8 tablespoons of rum. Beat the egg yolks with the sugar until creamy. Mix the ricotta cheese in a bowl until creamy. Add the two mixtures together, add the cold coffee and the 8 tablespoons of rum . Mix all ingredients carefully. Divide the cream into four cups. Let them cool in the fridge for at least 15 minutes. Before serving sprinkle chopped almonds on top of the cream. Serve with finger biscuits. Mascarpone cheese with coffee and cognac Ingredients for 4 servings: 4 cups of cold strong coffee, 200g of mascarpone, 100g of caster sugar, 8 small glasses of cognac, 100ml of whipping cream, 1 teaspoon of bitter cocoa powder. Beat the ricotta cheese in a bowl until creamy. In another bowl whip the cream with the caster sugar. Add cold coffee first then cognac and finally the whipped cream. Divide the cream into four cups. Put the cups in the fridge for at least 15 minutes. Before serving sprinkle the cream with a little bitter cocoa powder. Coffee meringue Ingredients for 4 servings: 2 tablespoons of instant coffee powder, 3 egg whites, 1 small packet of vanilla, 140g of caster sugar, a pinch of salt. Whip the egg whites and salt with an electric whisk. Delicately add the caster sugar, vanilla and coffee and mix until a fairly stiff mixture is obtained. Cover an oven tray with special oven paper and place tablespoons of the mixture well apart from one another. Sprinkle with a little caster sugar and bake at 100°C for approximately 1 hour. Let the meringue cool down in the oven. Serve the meringue with fresh cream in small tea cups or Chinese cups. CAKES AND TARTS Brazilian-style ring-shaped cake Ingredients for 4 to 6 people: 2 tablespoons of instant coffee powder, 200g of flour, 150g of butter, 150g of sugar, 200g of a selection of shelled walnuts, hazelnuts and almonds, 3 eggs, 1 teaspoon of baking powder, a pinch of salt. Mix butter with sugar until a soft fluffy cream is obtained, mix the egg yolks in one at a time, followed by the flour, the baking powder and the coffee. Delicately crumble the walnuts, hazelnuts and almonds and add them to the mixture. Beat the egg whites stiff with the pinch of salt and stir it well into the mixture. Pour the mixture into a ring-shaped cake tin and put it in the oven at 200°C for 40 minutes. Take the cake out of the tin and let it cool down. Serve cold, together with whipped cream or sprinkle with caster sugar. Excellent as a snack or for afternoon tea. African cake Ingredients for 6 to 8 people: 6 cups of strong coffee, 300g of white flour, 150g of sugar, 150g of butter, 3 whole eggs, 6 tablespoons of dry cognac, ½ a small packet of baking cake powder, 1 small packet of vanilla. Beat the eggs with the sugar in a large bowl until pale yellow. Let the butter melt and add it to the beaten eggs little by little. Add the cold coffee, then the cognac and the baking powder. Add the white flour last, mix well until a very smooth mixture is obtained. Butter a cake tin with at least a 24cm diameter, pour the mixture in and bake at 200°C for 40 minutes. Let the cake cool down and remove it from the tin. Arrange the cake on a plate and sprinkle it with vanilla sugar. Can be served for breakfast, as a snack or for afternoon tea. Amaretto tart Ingredients for 6 to 8 people: 200g of white flour, 200g of amaretto biscuits (Italian almond biscuits), 200g of butter, 100g of sugar, 2 eggs, 2 cups of strong coffee, ½ small packet of baking powder, a pinch of salt to beat the egg whites firm, 1 knob of butter for smearing the tin, 1 tablespoon of breadcrumbs. Separate the egg yolks from the whites. Put the yolks into a large bowl with sugar and beat them until creamy. Melt the butter without burning it and mix it with the beaten yolks. Melt the baking powder in lukewarm coffee and add this plus the flour. Stir well and add the amaretto biscuits having crumbled them. Beat the egg whites with the pinch of salt and add them to the mixture. Butter a round baking tin with a diameter of 24cm, dust it with flour and pour in the mixture, smoothing its surface well. Bake at 220°C for approximately 1 hour. COFFE & FUN ASTROCOFFEE Aries This sign’s secret of fascination resides in the unpredictability of joint aggression and weakness. Aries’ characteristics are in fact energy, courage, impulsiveness, aggressiveness and generosity. Aries’ have an active intelligence, possess great forces of energy, and are ready to take the initiative on every occasion. They are restless and imprudent. Not being rational, they leave their impulses to drive them without first valuing the situation, and are convinced of being able to reach their objectives. On confronting situations their courage and boldness are often mistaken for obstinacy and stubbornness, above all when encountering unexpected obstacles. At work as in life, they tend to take on the role of leader and bear constraints and impositions with a great deal of effort. Usually they tend to live love affairs freely. They often take control within relationships. Those who are close to an Aries should know how to lead her gently to carry out her desires, at the same time leaving her to believe that she had chosen her steps alone. Aries’ have a highly stressful rhythm of life. If you want to invite an Aries to a romantic dinner remember to take care in preparing the table, laying it out tastefully and with sophistication. Returning to good taste, do not forget to end with a good coffee! It should have an intense flavour and be very aromatic. The most suitable packaging should use their favourite colour: red. Noting their impulsive and sensitive temperament, it is good that Aries’ are not restrained in their drinking of this beverage, above all as sometimes it can help to alleviate headaches that often torment them. Taurus The Taurus sign symbolizes the art of beauty in every mode of expression. Therefore all born under this sign posses a strong artistic talent and love the “beauty” in all of their manifestations. They prefer stability, material and psychological securities and, despite having good initiative they are rather stuck in their habits. Their principle need is to plan their own existence. They are extremely possessive of both material objects and people they love, and want nothing more than to protect them. They are romantic and possess a great love of nature, the Earth and animals. Their steadiness of purpose is proverbial: A Taurus’ conquests are never obtained by force but with serenity, attentively evaluating all risks to be undertaken. They use diplomacy to assert themselves, not easily giving in to discouragement: patience and contemplation is associated with the power of resistance, calmness and perseverance. As far as work is concerned they are beyond compare. Apart from great energy, they possess a practical intelligence that can overcome any obstacle. Taurus is the “greediest” of all the signs of the Zodiac. Remember this if you want to win them over… They need to feel welcome wherever they go. If you invite a Taurus to dinner pay lots of attention to your choice of food and wine. You must absolutely not forget the dessert. Why? Sweets are a Taurus’ weakness. Coffee should be very fragrant seeing that Taurus’ have a sensitive sense of smell and adore aromas that excite and stimulate them in an extraordinary manner. And… do not be amazed if instead they add coffee to their cup of sugar and not... vice versa!!! Gemini Gemini is the sign that represents intelligence, initiative and curiosity. They leave an impression on others due to their versatility and great vitality. It is the sign linked to the thirst for knowledge, originality, the passion of travelling and the life as a socialite Those born under this sign are always curious of everything and everyone; they are attracted to change and the unforeseen. They have a strong sense of humour and are good communicators. Their mental agility allows them to always be prepared for whatever argument even if, in fact they are not, and their greatest charm is that they are able to ‘bewitch’ whoever they address. They can undertake any profession, especially those that are artistic, creative and diplomatic. Gemini make brilliant and easy-going friends, whom you can talk to and ask for advice about everything: what is certain is that they will not scandalize you! Their ideal love constitutes a perfect harmony between soul, mind and fantasy, although they possess a very deep sense of freedom and personal independence. Therefore, they are absolutely not right for an overly possessive partner. If you wish to intrigue a Gemini having invited them to dinner, prepare a bizarre meal with a variety of different foods. They love original and refined food, so be sure to create a lively and exciting atmosphere… With such an original and intellectual temperament, the evening must be concluded with a really special coffee. Gemini adore this beverage because it stimulates and gives them energy. And so, female Gemini go crazy for this beverage and are keen consumers. In fact… they can absolutely not do without their cup of coffee! Cancer Cancer is the more ‘lunar’ of all of the zodiac signs, in fact it is dominated by the Moon. They suffer from variations in mood and live in continual alternations of melancholy and cheerfulness. Those born under this sign are individual, gentle and sensitive, taken from family and traditional values, besides this they are gifted with an analytical capacity and an abnormal introspection. Clearly, Cancer is the enigmatic sign of excellence and often, what not understood by those people close them is that they have a sense of the present, but at the same time are afraid of the future. Often their shyness pushes them to hide away in their ‘shell’ and create a wall that protects them from the confrontations of life. Although, their psychological weaknesses are well compensated for by their great gifts of perseverance and prudence. Albeit, they have a constant need of friendship and to be understood. On an emotional level they need a ‘safe’ person. In fact, they live in a never-ending desire to be accepted and loved. When in love they give all of themselves and are jealous, but find it difficult to let these feelings be known. Sometimes they can be unfaithful… but only because they are looking for reconfirmation of their charm… Their point of weakness is principally their stomachs. So if you invite a Cancer to dinner, prepare a light and not very seasoned plate. Above all the atmosphere must be pleasant and relaxing. Finish dinner with a good cup of coffee that is essential to…lift them up. Maybe laced with alcohol or a well prepared Irish coffee that will literally drive them crazy! For breakfast, however, prepare a strong coffee with a pleasant aroma. Only in this way will they manage to positively ‘psych themselves up’ for the day ahead. Leo Leo being the sign of boldness, pride, and strength, is not ruled by the Sun without reason. Those who are born as a Leo, do not bear any form of constraints, the essential condition for their happiness is independence. They are authoritative, audacious and active. They want to lead and excel, but they know how to be generous and so their ideal is to be correct and fair. They are also gifted with magnetism, will-power and limitless energy. They are passionate, intelligent, generous and loyal. Their leading role, nevertheless, is absolute and when they are defeated they react with the power of pride… they certainly do not abandon their cause with discouragement. They know how to confront whatever situation and their charm makes them win in every sector. Flattery and compliments are fundamental elements of existence for them. They know every secret in order to entice and bewitch a partner. They succeed in transforming any relationship into something unique and unrepeatable. When in love they are carried away with passion. They are very fond of luxury and success, for which reason they adore stylish evenings in fashionable places. Their weak point is the heart, and blood circulation. Given that caffeine stimulates the heart coffee should be used unrestrainedly, also as they like it a lot. However it should be of an excellent quality, dry, hot and… quick off the mark. Therefore, in small quantities but… absolutely good!!! Virgo Mercury is Virgo’s dominating planet. Those born as Virgos are meticulous and organised, and sometimes pedantic. Virgo symbolizes the domestic world and intelligence that rules the sentiments. In fact, it is the sign of the joy of reasoning… A Virgo’s qualities are efficiency, precision and planning. Their weaknesses include their difficulty to relax their minds and being too hard on themselves. Their psychology is rather complex and ambivalent, consisting of alternated feelings of well-being and indisposition. Moderation is a characteristic aspect of their personality; they find it difficult to abandon light enthusiasm or pure passion. Order is very important, almost fanatical… Virgos need constant affection and attention, but they know how to be very generous with everybody. They know the art of living well and even if they do not let anything go to waste, they never go without anything. In the work environment they are considerably appreciated, thanks to their mental promptness, their wisdom and sense of morality. In the field of affection they let little be known in the way of compliments. Cautious and afraid of being hurt, Virgos protect themselves from entrenchments by showing indifference and being reserved. They know how to be a perfect companion to those who understand them and accept their flaws, and with the right person they know how to be an affectionate and reliable partner. Considering a Virgo’s culinary tastes they are… true experts, very demanding and excellent cooks, and are naturally always ready to criticize. So if you invite a Virgo to dinner present a well prepared meal on a simply but classily laid table. The coffee cup should also be special, maybe of refined English china. Virgos are great consumers of this beverage, but it must be of a particular taste, with a not too accentuated aroma and neither too mild. Libra There are two types of Librans - the sign dominated by Venus. The first is gifted with an open and gentle nature, lead by tolerance and compromise. The second, instead, has a strict and shy nature that makes them modest of their own feelings and keep everything inside. Those born as Librans have a character that is lively, serene and against aggressiveness. They possess aesthetic and artistic senses, and a sense of justice. They are gifted with pre-eminence by their desire of equilibrium and harmony, and the capability to identify with others. Order and harmony are essential, and for this they prefer to put off confrontations of critical situations. They valuate the pros and cons of everything and find the most appropriate direction to reach predetermined aims. It is important for Librans to feel loved, and so they use all of their charm to create the right atmosphere. This personal charm, as well as extraordinary physical beauty and the ability to find equilibrium, are often symbols of their sign. These qualities permit Librans to shine in professions that assume a diplomatic capacity. The passion for all that is elegant and refined, moreover, causes them to excel in activities connected with art, fashion and design. Friendships are indispensable for them. They find it difficult to live alone, but love to surround themselves with interesting and sensible people. They want a bright and sincere partner, with whom they can communicate. Passion does not interest them as much as do sentiments. Usually they a little jealous, faithful and do not want to establish relationships in which they find empty discussions and vulgarity. If you intend to invite a Libran on a date, you must take great care of every detail. From the preparation of the meal, the music and your choice of clothing, to effects. To finish, serve a not very strong coffee, but one that is absolutely of top quality and well made. Their well refined palate, even though fond of a frequent change of aromas, might rebel… Scorpion Dominated by Mars and Pluto, Scorpions have one of the most complex personalities of the zodiac. They have an extravagant, individualist and pugnacious temperament. They are jealous and possessive, gifted with a profound analytical intelligence and are blurred by a constant anxiety for transformation. Those born under this sign possess incredible quantities of energy and the ability to read the human spirit. Their strong intuition leads them to immediately grasp every aspect of diverse situations. They are a little extremist, although they are rich in esteem, gifted with an exceptional force of mind and an absolute anti-conventional vision of life. Scorpions live in constant controversy with everything and everyone, but above all with themselves. They know all shades of sentiments: spirituality and cruelty, love and hate, birth and death. They are courageous and domineering, resulting in an incapability to accept a secondary role, not so much than if someone puts their behaviour into discussion. They are gifted with a memory as good as an elephants and a revengeful spirit. Eroticism dominates a Scorpions thoughts and they have extremely potent instincts. Their passionate nature leads them to live out strong emotions, being positive or negative. Their emotions are even changeable in love. They easily go from tenderness to harshness. Although if they are truly in love they repay their partner with infinitive love and they spoil them constantly. To win over a Scorpion remember that they love intriguing and sensual atmospheres, with dim lights and quality music. Flatter and tease their pride… with a nice, little dinner that is not too formal, but very, very intimate… Why not try exotic foods or aphrodisiacs - they will like enjoy them a lot. Do not forget the coffee… it is indispensable! It should be strong, stimulating, having a clear aroma, quite like this sign. What is more is that it will also tease them… erotically. Sagittarius This sign, dominated by Jupiter, is amongst the most ambitious, adventurous and “young minded” of the zodiac. Sagittarians have great objectives that usually result… exceptionally! They have an open, warm and friendly character. Continual changes, always being in contact with new people, and carrying out new experiences constitute the characteristics elements of their personalities. Sagittarians are light hearted, witty and extremely lively. Very few can resist their bewitching charm. Maybe for this reason they are usually lucky. They are not easily left disheartened and even after disappointments and failures, their ashes are reborn… With an active intelligence united with an unlimited curiosity, they always consent to being “on line” with everyone. Being sincere and explicit, they have a profound sense of justice, and therefore successfully embrace legal and judicial careers. An independent and anticonformistic spirit, these “pure blood” of the zodiac love their freedom most of all. They adore organizing parties and entertaining friends. In love, their restless nature and enthusiasm sometimes leads them to mistake passing infatuation for real love. But when they are really in love they are very serious! They are lovers of a good meal, so invite them to dinner. They like more particular foods and prefer meals to be… different. To finish, serve an exotic blend of coffee that is of good quality, one that is not too strong and with a delicate aroma. They will not know how to resist, and what is sure… it will make them ask for more! Capricorn Capricorn is dominated by Saturn. Often Capricorns can be a bit melancholic and tend to be solitary, although the know how to give the best of themselves to others, with a great sense of duty and sacrifice. Psychologically, they are exceptionally resistant and ready to sacrifice everything in order to reach their objectives. They are ambitious, determined, with outstanding going power and incomparable serenity when confronted by problems and suffering. They are the instructor of the great virtue, patience. The weapons they use for confronting life and achieving success are perseverance, caution and hard work, maintaining their sense of duty and sacrifice. They have very clear ideas in merit to what they desire, and they are not easily dissuaded from their path. They carefully program their ascent, confronting obstacles without uncertainty. They do not easily ask for help from others, they reach breathable positions on their own. Often they have closed and introvert characteristics, they arm themselves against possible deceit by not expressing and letting their projects and ideas be known. Capricorns are constantly turning to the future, to acquire wisdom. They are always ready to overcome themselves regardless of their economic situation. Even by way of emotions, those born under this sign are tenacious builders, serious and reliable partners, even if they appear not to be very communicative. Shyness, their fundamental characteristic, is a mask to conceal their need for affection. They are passionate lovers, but they create mental understandings in relationships and do not accept neither compromise nor untruthfulness. If you want to win over a Capricorn, invite them to a refined and elegant dinner. As used to the norm and as prudent as they are, they will choose the same places, the same food and even the same brand of coffee. The coffee should be of a refined quality, not too strong, with a very good aroma, and never boiling hot. Aquarius Dominated by Uranus, Aquarius is the sign of the freedom searcher and unconventionality. Aquarians represent talent and imagination. They often tend to do their best in the way of kindness and courtesy in their relationships with others. They are vain – they want to see their originality confirmed, and be considered as an exceptional individual. They have a versatile nature, are intelligent and are free from prejudice. They desire to assert themselves and their principles. When excited by innovative ideas, they want to reach their ideal from a personal path and revolutionize a little. Aquarians have a notable capability of knowing how to yield every experience and of knowing how to derive advantages even from defeats. They have ingenious intuition, and often reveal ideas that anticipate time. They were born for public relations and diplomacy. Moreover they shine in activities that require imagination, intuition and good concentration. They have a profound sense of friendship and love associating with ‘different’ people, even of race and culture. Sentimentally, they know how to be warm but they feel at ease in friendly and nonconformist relationships. For them, love must be based on a mutual respect of living space. To win an Aquarius over is easy; to keep a hold of them is demanding and requires shrewdness, patience and a lot of love. Amaze them and they will be… yours! Aquarians are great spenders; they love luxury, originality, and all that is fashionable. They appreciate candle lit dinners a lot, with extravagant and exotic foods or a meal that has been invented only for them. Their open and friendly temperament requires a pleasant tasting coffee, one that is creamy and not excessively aromatic or strong. They would greatly appreciate to taste it… in company! Pisces Dominated by Jupiter and Neptune, Pisces have a complex character that is full of contrasts. They have two natures, the first, extroversion, sensuality and optimism is donated by Jupiter, the second that is more introverted and difficult, is bestowed by Neptune. These two natures confer a mysterious and fascinating aura, which, united with their gentleness, magnetically attracts help and assistance whenever they need it. Sensitivity, imagination and inner wealth are amongst their most evident worth. Moreover, Pisces are gifted with an extraordinary extrasensory capability that allows them to read other people’s nature. Vulnerability and endless indecisiveness are other characteristics. At a work level, they excel in all activities where they can put their charm, their great memory and incomparable intuition to work. Besides, the romantic, delicate and complex Pisces were created for art, music, poetry and all that makes you… dream! It is easy for a Pisces to build friendships, they tend to hold on tight to deep and lasting friendships, based on esteem and respect, although their circle of friends are rather restricted and carefully selected. In love, they are very attentive of other people’s needs and are always thoughtful and available to grant moments of tenderness and gentleness, but be careful of their unpredictability. To compensate for this they know how to leave you with a colourful and lively daily note. They love good food and have a sweet tooth, and so would be very pleased with an invite to dinner or to prepare themselves a delicious meal; they are truly talented in the kitchen… Coffee is very important for them and they are great consumers. It should be of very good quality, with a dreamy aroma, or better to be laced with alcohol and rather sweet. Just like this fantastic sign. Curiosity It was the Ottoman Turks who introduced coffee to the West. They drank it all day long, so much that it replaced wine, as it was considered to be a sociable drink. In fact coffee was also defined as 'the Arabian wine' or 'the Islamic wine'. In 1683 the first Viennese café opened its doors. The legend goes that that year when the Turks were forced to abandon the siege of Vienna, they ran away and left many sacks of coffee behind them. These sacks generated the Austrians' love for this product. It is not by chance that Viennese-style coffee is made in a very similar way to Turkish coffee, the only difference is that it is filtered. Within the Illuminist movement coffee was highly appreciated. All the great Illuminists were heavy coffee drinkers, in order to be up and ready for discussion when necessary. Voltaire was the keenest drinker, it appears that he used to drink about thirty cups a day. Coffee gave a title to the first Italian scientific-literary periodic paper, that was set up by a distinguished group of Illuminists from Lombardy - the two brothers Pietro and Alessandro Verri, Cesare Beccaria and other members of the "Accademia dei Pugni"(Academy of Fists). In the pages of "Il Caffè" arguments of various kinds were dealt with, from science to arts, to social life. For the Turks, too, coffee was related with intellectual activity, so much so that they called the first coffee bars "schools of cultivated people" or "schools of learning". 'Greek Coffee' is not a particular type of coffee, but rather it was one of the fulcra of artistic Rome during the late eighth and early ninth centuries. Each foreign artist went there to ask for their own consecration. At the time of the French Revolution, cafés were meeting places where people discussed mostly politics, and where revolutionaries developed projects and proposals. French cafés were defined as "the speaking press of the Revolution" and every café had its own political trend. A man’s ideas were in fact judged based on the Café he frequented. In short, in the mid eighth century people drank coffee all over Europe and in America. At first, and for many centuries to follow, people believed that coffee was only a stimulating and invigorating drink. The Bedouins believed that it even combated thirst, so much that would crush and knead the coffee berries with some fat creating a bread to be eaten during journeys through the desert and before battles. It was the Arabs who had the first idea (around 1,000 AD) of developing ground coffee (having previously toasted it) and adding hot water to obtain the beverage that we all know today. A Valley of Aosta style coffee is a sign of friendship, solidarity and alliance. In fact, it is drunk amongst company from a "cup of friendship", which is a wooden goblet (similar to a wide teapot) with several spouts from which hot alcoholic coffee or is poured out. The drink is prepared with a little grappa, a slightly aromatized liquor, plus lots of sugar and lemon peel. When making your coffee, put a grain of salt into the water inside the coffee pot to exalt its taste. Gourmets recommend grinding no more than the quantity of coffee that is needed for each cup of coffee to maintain its best aroma. To obtain a truly particular taste, an almond can be grinded together with the coffee. To better preserve coffee we recommend storing it in a cool place, as heat accelerates its maturity bringing on early deterioration. Coffee needs to air for at least 2 hours' to adjust to room