Envie de Café - News

Tea for Health

Tue, 12 Jan 2010 12:12:00 +0100

The Healthy Option

The cuppa has long been the nation's Number One pick-me-up of choice - you just have to think how many cups you or your friends and colleagues drink each day. We often reach for a cuppa when our spirits need reviving; but is there any truth in the fact that people say tea is good for you?

Getting to the heart of the matter

Long stressful days at work, lack of exercise, too much convenience food that is high in fat and sugar but low in fibre, can all take its toll. A well-earned tea break is often the way to catch your breath, but it can also help maintain heart health as part of your healthy diet and lifestyle that includes plenty of exercise.

Studies from around the world are finding that the some of the ingredients in tea may help towards maintaining a healthy heart. A national study of 1,764 women in Saudi Arabia showed that tea drinkers were 19% less likely to suffer from cardiovascular disease than non-tea drinkers. In Holland, 806 men who consumed the greatest amount of catechins (a type of flavonoid) were 51% less likely to die of heart disease during the 10-year study period, compared with men who consumed the lowest amount.

Further studies are looking into how tea could help your heart. The results from trials so far show that flavonoids may prevent the oxidation of the so-called bad cholesterol in the blood that leads to the build up of plaque in artery walls, as well as helping to maintain a healthy cardiovascular system.

Still more research is becoming available every day which continues to point to tea being a good option for consumers who want tea as part of their healthy lifestyle.

For more facts on tea and cardiovascular health go to our tea fact sheets.

How a cuppa can keep you kissing pretty

When you're puckering up for that kiss it's nice to know you've got a perfect set of pearlies and drinking tea can help contribute towards your teeth and a clean bill of health.

Tea is a great natural source of fluoride, which is added to water and toothpaste because it can actually strengthen tooth enamel. Tea can also help to cut down the build up of plaque on your pearly whites and apart from the fluoride in water, the tea plant is in itself a rich source of fluoride since it actually absorbs the compound from the soil via its roots.

Both black and green teas contain fluoride and they appear to help control bacterial growth that can result in dental plaque.

Want to find out more about tea and teeth?

Lavazza

Thu, 05 Nov 2009 09:39:00 +0100

The Italian coffee giant Lavazza has announced it is building a coffee plant in India in order to capitalize on cheaper materials, the country's growing middle class, and to make it a hub for Asia Pacific expansion. With coffee consumption still low in the region, Datamonitor views this as a strong statement of intent for the company, which currently generates 60% of revenues from its home market.

Lavazza, the Italian coffee producer, has announced plans to establish a new manufacturing plant in India. At present, Asia contributes a mere 5% of Lavazza's revenues, so this move looks promising for the company to capitalize on a market where consumption is low - average consumption per capita of coffee in Europe is 1.9kg, compared to 0.1kg per capita in the Asia Pacific region.

Consumers in the region predominantly drink tea, but as tastes change with growing prosperity, coffee is increasing in popularity. In India, sales of tea were $1,440m in 2008, nearly 10 times the amount of coffee, at $145m. Despite this, sales of coffee are forecast nearly twice the growth through 2013 - a projected 5.4%, compared to 2.9% for tea.

Consumers in developing markets are also becoming more experimental and are trading up in their product choices. Datamonitor's 2009 consumer survey found that 45% of Indian consumers buy higher quality food or drinks as a treat or reward, compared to just 23% globally, while 24% are experimenting by trying new food and drinks, either most or all of the time. This is good news for Lavazza, which is planning to open a range of designer cafes, such as Lavazza Espresso, where deco and service make an exciting proposition to premium coffee consumers.

Finally, the move will save Lavazza a great deal of money. At present import duties are close to 110%, demonstrating the sheer amount of capital the company will free up by manufacturing in India. A spokesman for Lavazza said that approximately 70% of the retail price of coffee is due to the cost of raw materials, so the company will make significant savings once manufacturing is under way.

In conclusion, Lavazza is sending out strong signals by making this capital investment in India. In a region that is experiencing phenomenal growth in incomes and development, the company is well positioned to target a new generation of consumers who are increasingly purchasing coffee instead of tea. The cost savings made by investing in an Indian plant will also enable the company to pass on savings to consumers, make India its regional hub and drive expansion into China.

Green tea may curb risk of some cancers

Wed, 14 Oct 2009 09:28:00 +0200

Drinking green tea has been associated with lower risk of dying and heart disease deaths, Dr. Toru Naganuma, at Tohoku University School of Medicine in Sendai, Japan told Reuters Health in an email correspondence.

The current study, Naganuma said, suggests drinking green tea may have a favorable effect "for particular cancers."

After gathering information on the diets and green tea drinking habits of a large group of Japanese adults aged 40 to 79 years old, Naganuma and colleagues followed the group for development of blood and "lymph system" cancers. The lymph system is a major component of the body's immune system.

The 19,749 men and 22,012 women who participated in the study had no previous history of cancer, Naganuma and colleagues note in the American Journal of Epidemiology.

During 9 years of follow up, 157 blood, bone marrow, and lymph system cancers developed in the study group.

Naganuma's team found that the overall risk for blood cancers was 42 percent lower among study participants who drank 5 or more, versus 1 or fewer, cups of green tea daily.

Drinking 5 or more cups of green tea daily was also associated with 48 percent lower risk for lymph system cancers.

These associations held up in analyses that allowed for age, gender, education, smoking status and history, alcohol use, and fish and soybean consumption.

The researchers also observed reduced risk for blood-related cancers among obese study participants, who are "considered to have higher risk of these cancers," Naganuma said.

The investigators say further studies are needed to confirm the health benefits of drinking green tea, and to determine whether daily consumption might prevent certain cancers.

Coffee and Cancer

Wed, 29 Jul 2009 14:14:00 +0200

Bowel Cancer

It is estimated that about 2 out of 3 bowel cancers may be preventable by changes in diet and lifestyle, but no one dietary component can eliminate the risk of developing bowel cancer. (Ferlay et al. 2002)

Well conducted studies have suggested that coffee drinking is related to a lower risk of bowel cancer. According to one study in Canada the risk reduced as coffee drinking rose to 5 cups a day and this was especially evident in men. (Woolcott et al. 2002) Another group of studies showed a 28% reduction in risk of developing colorectal cancer for those drinking four or more cups of coffee daily compared to those drinking less than one cup. This lower risk of colorectal cancer, among moderate and regular coffee drinkers, was observed consistently in over a dozen studies undertaken in a variety of settings in Asia, Northern and Southern Europe, and North America. (Giovannucci 1998)

Liver Cancer

In the last decade studies have consistently suggested that coffee drinking may be protective against the development of hepatocellular (liver) cancer, though currently the exact mechanism of action has yet to be identified. (Taylor-Robinson 2008) Data suggests that components in coffee including diterpenes, cafestol and kahweol, caffeine and chlorogenic acid may be responsible for the beneficial effects. (Tao et al. 2008) In 2005 Japanese researchers published their findings after conducting a large-scale population based study that confirmed a statistically significant inverse (protective) association between habitual coffee drinking and liver cancer. (Inoue et al. 2005) A more recent Japanese study also found coffee drinking to be associated with a decrease in liver cancer risk. (Ohishi et al. 2008) These findings were supported by a hospital based study in Italy (Anese et al. 2003) and further endorsed by the publication of a pooled analysis of data consisting of over 60,000 people, which also found a significant inverse association between coffee consumption and the risk of liver cancer. (Shimazu et al. 2005) Research continues in this area. Conclusions from two meta-analyses strengthen the associated protective effect of coffee drinking on liver cancer. (Bravi et al. 2007., Larsson et al. 2007) The results of a large population-based study found a significant inverse association between coffee drinking and liver cancer. (Hu et al. 2008)

Pancreatic cancer

Most experts do not believe there is a link between moderate coffee consumption and pancreatic cancer. Since publication of the IARC Report in 1991, results of seven major studies have been published. No association emerged in a study of 17,633 American men (Zheng et al. 1993), or in a Norwegian study. (Stensvold et al. 1994) Three other studies in the US involving 14,000 retired residents (Shibata et al. 1994), the Health Professionals Follow-up Study (Michaud et al. 2001) and the Nurses Health Study (Michaud et al. 2001); all confirmed no association between drinking coffee and increased risk of cancer of the pancreas.

Ovarian Cancer

Ovarian cancer is both the seven most common cancer and cause of cancer death in women worldwide. (Nkondjock,2009) Until recently relatively few studies have been carried out on the efficacy of coffee to influence the risk of ovarian cancer. A study in Japan examined the association between coffee consumption and risk of endometrial cancer and found an inverse, dose-response relationship and risk of endometrial cancer in post-menopausal, but not pre-menopausal women. (Koizumi et al. 2008) Another Japanese study found that coffee consumption was significantly associated with a decreased risk of endometrial cancer. (Shimazu et al. 2008) Bravi et al. (2008) conducted a meta-analysis of published studies and found an inverse relationship between coffee and endometrial cancer, but did not confirm the causality.

Conclusion

Coffee is one of the most widely researched products in the world today. The World Cancer Research Fund (2007) published a report in which a panel of 21 world renowned experts evaluated data from 7000 studies, looking at a wide range of food and drinks in relation to incidence of human cancers. In respect of coffee they reported that “It is unlikely that coffee has any substantial effect on the risk of cancer of either the pancreas or of the kidney.” (WCRF/AICR Expert Report, 2007)

In conclusion the available data shows that coffee drinking is not a causal factor in the development of cancer at any body site, and may be protective in relation to liver, lower bowel and ovarian cancer.

Coffee: The New Health Food?

Wed, 29 Jul 2009 14:02:00 +0200

If it sounds too good to be true, think again.

Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. And the real news seems to be that the more you drink, the better.

Reducing Disease Risk

After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America's favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men's risk by 54% and women's by 30% over java avoiders.

Though the scientists give the customary "more research is needed" before they recommend you do overtime at Starbuck's to specifically prevent diabetes, their findings are very similar to those in a less-publicized Dutch study. And perhaps more importantly, it's the latest of hundreds of studies suggesting that coffee may be something of a health food -- especially in higher amounts.

In recent decades, some 19,000 studies have been done examining coffee's impact on health. And for the most part, their results are as pleasing as a gulp of freshly brewed Breakfast Blend for the 108 million Americans who routinely enjoy this traditionally morning -- and increasingly daylong -- ritual. In practical terms, regular coffee drinkers include the majority of U.S. adults and a growing number of children.

"Overall, the research shows that coffee is far more healthful than it is harmful," says Tomas DePaulis, PhD, research scientist at Vanderbilt University's Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. "For most people, very little bad comes from drinking it, but a lot of good."

Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson's, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.

Coffee even offsets some of the damage caused by other vices, some research indicates. "People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don't," says DePaulis.

There's also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.

Is it the caffeine? The oodles of antioxidants in coffee beans, some of which become especially potent during the roasting process? Even other mysterious properties that warrant this intensive study?

Actually, yes.

Some of coffee's reported benefits are a direct result of its higher caffeine content: An eight ounce cup of drip-brewed coffee contains about 85 mg -- about three and a half times more than the same serving of tea or cola or one ounce of chocolate.

"The evidence is very strong that regular coffee consumption reduces risk of Parkinson's disease and for that, it's directly related to caffeine," DePaulis tells WebMD. "In fact, Parkinson's drugs are now being developed that contain a derivative of caffeine based on this evidence."

Caffeine is also what helps in treating asthma and headaches. Though not widely publicized, a single dose of pain reliever such as Anacin or Excedrin contains up to 120 milligrams -- what's in a hefty mug o'Joe.

Coffee protects against the Parkinson disease.

Tue, 24 Feb 2009 11:30:00 +0100

Those who drink at least 10 cups a day have a lower risk of contracting the Parkinson disease.

A 22-year long Finnish study of 6710 people, aged 50 or more, confirms this.

A hundred and one people got the disease that is due to a lack of dopamine and which causes shivers, stiffness and slowness.

The researchers have two theories: either the caffeine protects the dopamine cells or the effects are due to the polyphenols which have an anti oxidizing effect and would that way protect the cells for a longer time.

Sex, love and chocolate

Tue, 24 Feb 2009 11:31:00 +0100

Enjoy suggestive chocolate squares or impish chocolate bits for an often solitary and selfish moment of pure delight.

As a dessert why not try chocolate body painting with your partner? Sure it would make your Valentine’s heart beat faster…

Use the brush to draw charming or suggestive arabesque over the body of your loved one, before tasting the exquisite chocolate elixir of love…

Chocolate Body Painting

Shunga Erotic Art

Recommended Price: 13 €

Website sibO sibOn

Chocolate, the magic love spell

Tue, 24 Feb 2009 11:33:00 +0100

Cacao has always been considered as a powerful aphrodisiac. It is probably more famous than it is really effective but it is however true that chocolate contains substances (such as caffeine and theobromine) that have an antidepressant and energizing effect which can stimulate the sexual appetite.

The reputation of chocolate as being a powerful aphrodisiac is a fact. The Aztecs and other great lovers (Mme de Pompadour, Mme du Barry and other courtesans) used chocolate to stimulate the senses.

1. The Aztecs

During the Aztec period, chocolate already had the reputation of being an aphrodisiac. That’s why the emperor Montezuma could drink up to 50 cups of chocolate a day, especially when he had planned to pay a visit to his harem… It has to be said that the chocolate as it was prepared by the Aztecs was very spicy (chilly peppers, pepper, cloves). No wonder then that is was often used as an aphrodisiac.

2. The chocolate of the courtesans

At the time of the courtesans (17^th and 18^th century) chocolate really played an important part in the high society. Mme de Pompadour and Mme du Barry used to drink lots of it. They thought it would stimulate their bodies and desires. However, it is obvious that chocolate had a very stimulating effect rather on the imagination than on the bodies… At that time, cacao was a really exotic product with a smell of adventure and passion.

The writer Savarin used chocolate combined with amber to stimulate its aphrodisiac virtues.

There is a superstition about chocolate. The Marquess de Sévigné thought chocolate had obscure powers: in October 1761 she wrote: “The Marquess de Coetlongen had drunk so much chocolate that being pregnant, she gave birth to a little boy, as black as the devil, who died shortly afterwards…”

The love elixir from Guatemala

Put 2 vanilla pods into 1 litre milk and heat for 10 minutes. Take out the pods, squeeze them to get all the flavours out and scratch them to collect the seeds.
Add 2 spoons of cocoa into ¼ litre warm water and stir. Add the warm milk and keep on stirring. Then add 2 spoons of honey and the same quantity of brown sugar.
Stir a teaspoon of Cayenne pepper or Tabasco into the milk, a pinch of salt and a glass of rum or tequila.

Drink it warm or well-chilled.

Tea, coffee or chocolate?

Tue, 24 Feb 2009 11:32:00 +0100

Subtile aromas, smooth flavours, coffee, tea and hot chocolate are welcome guests at any time of the day. The consumer is now very hard to please and is changing his habits, opening the way to new more elaborate products.

“As black as the devil, as hot as hell, as pure as an angel or as sweet as love”. That’s what Talleyrand said when he described the complex delight and ambiguity of coffee with its charming aromas. Tea and chocolate also have their supporters… It’s a challenging competition!

Arabica originally comes from the Ethiopian coffee plants which produce a mild coffee which is full of aromas. It represents about 70% of the whole world production. The Robusta beans give an easily recognizable coffee and contain about 50% to 60% more caffeine. Those who like tea can now choose between fruity teas, spicy teas or original blends! You should discover the universe of white, green red, black, Oolong or floral tea! A whole universe made of geography, history and spirituality. A trip around the world!

A second wind

After the very hot summer of 2003 which penalized the consumption of hot drinks, the market still hasn’t got its second wind, especially when it comes to coffee and young people. We drink less hot drinks than before. The only sector that is growing is the one of pods and pads (individual servings).

It is slightly different with tea, thanks to the success of green tea and iced tea. The flavours are more complex. However, the consumers don’t easily change their habits. Many new products appear on the market but the situation doesn’t apparently change a lot. We should rather talk of long-term changes. The hot drinks market now concentrates its efforts on variety and delicacy.

New flavours, new stars

Hot drinks are not just “tea-coffee-chocolate”. The new trend is to offer flavoured drinks. Hazelnut, roast almond, cinnamon, vanilla or chocolate for even more pleasure. New ingredients, new recipes. Cappuccino has long been a well-known favourite but now come the new stars: macchiato, caffè latte and other mochas. These sweet specialities are not as strong as a traditional little black coffee and are very popular among the young consumers. There are new trends in the tea consumption too: a high quality product is still what matters most but now the “healthy” aspect is getting more and more important too. Wellness, relaxation and energy are important elements in the consumer’s choice. There are numerous ways of making or blending tea. Bubble tea which is made of tapioca pearls, pieces of fruit, milk and of course tea is a good and chic example of that new trend. The chilled drinks are another success story of today. Another important aspect of the changes that are occurring is the importance place that is devoted to the equipment. Since tea pads have been launched, most new products that appear on the market have something to do with individual servings. Teabags are still popular but now new machines begin to appear on the market. Nowadays you can easily prepare with the same machine an Italian espresso, a genuine cappuccino, a creamy hot chocolate or a delicious green tea.

Recipes

Chocolate-coffee: mix 10cl cold coffee with 5cl cream and 5cl chocolate cream.

Coffee Smile: heat up one cup of coffee, 3cl chocolate cream and one tablespoon of brown sugar. Pour into a glass, cover with a layer of whipped cream and sprinkle with chocolate powder.

Coffee Diablo: heat up 2cl Cognac, 1cl orange liqueur and 2 cloves. Flambé and pour into a cup of coffee. Add a slice of orange to decorate.

Fruit tea: pour 15cl cold tea over a bed of ice cubes. Add 5cl orange juice, 4cl blackcurrant syrup and 3cl lemon juice. Chill well and add small pieces of fruit.

Golden Tea: heat up while stirring 5cl Pastis and 10cl cream. Add 2 egg yolks and 3 tablespoons sugar. Pour into a glass of tea and decorate with a cinnamon stick.

Fairtrade

The fair-trade concept started in the early sixties. It guarantees the producer a minimum income. The slogan is ‘Fair Trade, not aid’. After a quick growth in the first half of the nineties, it appears that the development of Fairtrade is now slower than before. Keeping the sales in an upward trend in the next years is the new challenge Fairtrade has to face. The solution will maybe come from dealing with other partners like big scale distributor networks that had until recently been neglected.

25 € for a cup of coffee!

Tue, 24 Feb 2009 11:37:00 +0100

While in Moscow during the spring of 2006, Princess Mathilde from Belgium visited the most luxurious restaurant in the Russian capital city where the Café Liégeois Company from Battice, Belgium, proposes a 50$ cup of coffee. Princess Mathilde didn’t try the famous drink but went back home with a precious individual serving in her handbag.

Kopi Luwak is indeed the most expensive coffee in the world. At this moment, it is out of stock in the Café Liégeois shop in Battice where the connoisseur can try it at a price between 25 and 30 € a cup. “We serve it just after roasting for a better conservation. We only sell about 10 cups a year …” You can also try that exceptional coffee in Antwerp, in Gunther Watté’s Chocoladecafé where a small glass costs 12 €.

In Battice, Charles Liégeois, the boss and pioneer, explains that he has been exclusively roasting that very special coffee for about 10 years. It is highly appreciated in Russia and in the United States. “It’s just like Petrus wine. It is rare and expensive!”

The crop is poor, only 230 kilos a year (sold 1,000$ a kilo). The coffee comes indeed from the luwak, a civet that lives in the coffee plantations in Indonesia. The animal only eats the ripest beans (the best ones!) and since it cannot digest them, it just rejects them. While going through the digestive tract, the beans undergo some kind of fermentation which gives them an incomparable flavour… that true coffee connoisseurs love so much.

Training Center Lavazza

Tue, 24 Feb 2009 11:36:00 +0100

The Lavazza Company from Turin, Italy, has the first training network with 7 branches all around the world. The training network was created in 1995. In 2000 it started creating new products and espresso recipes.

The Lavazza Training Centre has been working for many years, both in Italy and abroad, as an institution devoted to technical and professional training, both within the firm and outside. The Centre is also acting as a reference point for the Firm’s external relationships, meeting guests from countries all over the world, and offering specific training courses to fulfil information and training requests for those wishing to widen, qualify and bring up to date their knowledge of coffee. In fact, the Centre is also a specialized school where professional operators in the food and beverage field can improve their skills in coffee making, and in improving their service to their customers in bars, restaurants and hotels.

The Centre’s "students" can further their knowledge on the history and geography of coffee, its distribution, its organoleptic characteristics, its consumption in Italy and abroad. And, of course, all the secrets necessary to obtain the best final product in their coffee cups. This service aims at offering to the participants top-quality professional training, so that they in turn can satisfy their own customers. The preparation of an excellent espresso coffee depends in fact on a great number of factors like the quality of the blend, the perfect functioning of all equipment, and above all, a technical mastery of the entire coffee process.

The Lavazza Centre for Study and Research On Coffee was created in 1979, soon followed by the Bar School which is dedicated to the training of professionals. At the end of the eighties, both combined and gave birth to the Training Centre that is aimed at training professionals as well as at creating new innovative recipes. The Training Centre from Turin was inaugurated in the mid nineties and it soon became the heart of the network that covers the whole world.

The ‘Training Centres’ in the world

There are 46 Training Centres in the world:

-America : Chicago, New York and Rio de Janeiro
- Africa : Casablanca and Johannesburg
- Asia : Bangkok, Istanbul, Seoul, Shanghai, Singapore, Taipei, Tel-Aviv et Tokyo
- Europe : Amsterdam, Arezzo, Athens, Barcelona, Bari, Moscow, Bratislava, Brussels, Catane, Cyprus, Frankfurt, Geneva, London, Milan, Naples, Padoue, Paris, Pescara, Porto, Prague, Reykjavik, Rome, Sofia, Stockholm, Tallinn, Turin, Vienna and Zagreb
- Oceania : Adelaide, Brisbane, Canberra, Melbourne and Sidney

In order to stimulate dynamism and competition in its laboratories, Lavazza carefully chooses its partners and invites them to explore every aspect of the universe of coffee.

Cooperating with Ferran Adria, the famous Catalan chef, has made it possible for Lavazza to create revolutionary new concepts:

The CoffeeSphere is a coffee that can be eaten. It is a real coffee egg that you’ll have to eat with a spoon.

Passion>Me is a cocktail of coffee and passion fruit juice.

The Venezuelan designer Sardi created the Cookie cup which is a cup made of biscuit. You can eat it after having drunk your coffee…

The Italian ‘Classical’ products

Italian favourites are the Caffè Shakerato (iced coffee), Espresso Doppio (double espresso), Espresso Macchiato (with a thin layer of milk froth), Espresso con panna (with whipped cream) or the Latte Macchiato (hot milk with an espresso).

A school for a perfect espresso

There are different training courses to suit all needs and demands. The cosy bar is fully equipped in order to offer the professional the perfect environment for his training. Every year 20,000 people attend the courses. All the techniques are taught by graduated trainers.

In Paris, you can choose between three different options:

· The Basic Coffee Course which lasts for half a day.

· The Intermediate Coffee Course which lasts for one day

· The Master Coffee Course which lasts for 2 days, the last day being dedicated to the preparation of recipes.

Research and Development

The Research and Development department tries to find specific solutions. It deals with comprehensive offers integrating marketing solutions. This can only happen through a close cooperation between Lavazza and its partners.

A human experience

For most of us, coffee just means our daily cup. However, it is much more than that: it is a whole culture. Looking back on its origins, the Lavazza Training Centre enables you to discover coffee in a different way. Everything is important, from the coffee which is delivered in 1k packs to the hot drink in your cup.

If you get to know coffee better, you’ll also have a better knowledge of how that living substance behaves

The new Lavazza Go - An espresso to take-away!

Bars, hotels and restaurants are getting ready to welcome the new product by Lavazza: the ‘Lavazza-Go!”. It is the first espresso to take-away. Its very attractive price is another trump which is likely to make it a big success.

The “Lavazza-Go!” is a carefully prepared espresso which can be drunk is a beaker which keeps it warm and prevents you from burning your fingers. Carefully packed for a perfect hygiene it is delivered with a lid that keeps its cream and aromas intact.

This new concept is an answer to the demand from Lavazza’s partners who have to deal with a general ban on smoking in public places. The “Lavazza-Go” is a way to adapt to this new way of consuming: “take-away coffee”.

Coffee and your health

Tue, 24 Feb 2009 11:35:00 +0100

Many people couldn’t live without their daily cup of coffee. Beside its stimulating effects, coffee also has many other virtues. Far away from a common brownish drink…

Coffee is (except water) the most popular drink in our country. Sixty-four percent of the population drinks coffee every day. The average consumer drinks 4 cups a day. We can say that the average Belgian is well exposed to the effects of caffeine. But is it really a problem?

Insomniacs, FORGET IT!

Caffeine is well-known for its stimulating effect on our central nervous system. Sleeping-in could be delayed, especially for very sensitive persons.

Caffeine also helps our body to produce heat from its energetic reserves. This is however quite limited and it is in no way whatsoever a method to lose weight.

I think of it and then forget it

The most interesting effects of caffeine are no doubt the ones on our mental capacities, especially among senior citizens. Studies have shown that being a regular coffee drinker can help you improve your long-term memory and help you move faster.

Being vigilant

Studies have shown that the caffeine equivalent of 2 cups of coffee can make you deal with information up to 10% faster. That’s why coffee is the ideal after-dinner drink.

Is it a drug?

Surely not! But some regular coffee drinkers who are very sensitive to the effects of caffeine could suffer from headaches and feelings of fatigue for a while if they suddenly give up drinking coffee.

Coffee and your neurons

Several studies have shown that those who regularly drink coffee (especially men) had a lower risk of contracting the Parkinson disease.

Digestion

Coffee makes digestion easier. It stimulates the intestinal transit and the secretion of pancreatic juice that is necessary for the digestion.

Coffee is also good for the contraction of the gall-bladder that is necessary for the digestion of fat. The risk of gall-stone is also lower among coffee drinkers.

Coffee and anti oxidizing substances

Recent scientific works have proved that coffee (even more than tea) is a remarkable reserve of anti oxidizing substances.

This is due to the ‘polyphenols’ that are widespread in plants (like coffee for example).

Tea is healthy!

Tue, 24 Feb 2009 11:38:00 +0100

Recent studies have confirmed that tea is good for your health.

Food or medicine?

Why do scientists study the virtues of tea? Simply because it is a cocktail of all kinds of interesting substances. The polyphenols for instance have a protective action. They have an anti oxidizing effect, slow down the aging process of the cells and lower the risk of contracting diseases. The anti oxidizing substances that are contained in tea are even more efficient than C and E vitamins.

An anti-cancer weapon

Scientist all over the world have of course wondered whether tea could protect against cancer. It seems it could. The tea polyphenols could help to fight against tumours. Several studies tend to confirm it. This is generally linked with the consumption of black tea. Other studies also show that tea would protect against the UV rays, which would be a blessing for the skins which are exposed to the sun. However, we have to say that all those results about the positive action of tea against cancer have to be confirmed by further studies.

Tea is good for your heart!

Tea is efficient to prevent heart diseases thanks to its anti oxidizing substances. If you drink 3 cups of tea a day, the risk of heart attack would fall by 11%. But be careful! Drinking more tea than recommended would be dangerous: it could cause anaemia, especially among pregnant women.

Keep cool!

Tea is not only good for your body, it is also good for your head! Of course it contains theïne (also called caffeine) but in much smaller quantity than in a cup of coffee. It also depends on the duration of the infusion. In 3 minutes, you get 50% of the caffeine out of the plant. In 5 minutes, 80%! A sensible consumption of tea helps you be vigilant especially when you are tired. Hot drinks like tea also help fight stress and anxiety.

Want to lose weight? Don’t expect a miracle!

Drinking tea won’t make you lose weight! Of course, if you don’t add sugar, you can drink tea to help you get rid of toxins. Even if Japanese studies have shown a loss of weight thanks to a diet based on the consumption of tea, you’d better think twice: it was a diet for mice… So, the best thing to do it to eat less and keep moving!

Coffee is good for women of 65 and more.

Tue, 24 Feb 2009 11:38:00 +0100

Coffee is maybe becoming the ideal partner of women over 65.

French researchers have shown that coffee could have a positive effect when trying to fight the loss of cognitive abilities among elderly people.

How come? The scientists have closely watched 7,000 senior citizens coffee for over 4 years to try to find a link between their consumption of coffee and their cognitive abilities. They have been able to prove that the abilities of women drinking 3 cups of coffee a day, or more, were well preserved. This also shows that the effects of coffee can be different according to your sex. This could have something to do with the hormonal cycle.

Caffeine is already well-known for stimulating vigilance and concentration. Don’t forget its anti oxidizing effects which help protect the cells.

Coffee is full of beneficial substances. For the French scientists, coffee could even help fight against the Alzheimer disease by slowing down its progression. But be careful! Don’t drink too much coffee! Four cups a day is a maximum. Otherwise you might get pretty nervous and have difficulties getting to sleep…

Coffee is a new form of art !

Tue, 24 Feb 2009 11:39:00 +0100

Coffee is trendy. New stars are being born: baristas, experts in making coffee based recipes.

Coffee has always been popular but it has now become a worldwide phenomenon. It is now a more elaborate drink and the quality is much better too. The consumers are also much more difficult to please than before. The professionals have helped to make coffee such a popular drink. The Italian brand Illy has become one of the world leaders in industrial quality coffee.

Illy was born in 1993 and since then it has done all that was possible to improve its coffee. The company from Trieste, Italy, is more active than ever. Just an example: it has asked famous baristas to elaborate its blends in order to offer customers a range of exquisite coffees resulting from a real “blendology”.

Barista? The name comes of course from Italy where coffee more than a tradition is… A barista is an expert in making coffee. In Italy, making an espresso or cappuccino is not a joke… It is a very serious matter. The rules are strict. The professionals pay attention to every tiny detail.

That Italian tradition has created a new competitive spirit. There are now very talented baristas all over the world. The new generation is very creative. A world championship of baristas has even been organized. The goal is to create an ultimate coffee experience. Professionals as well as amateurs can compete. The competitor has to prepare an espresso, a cappuccino and a “signature beverage” (an original blend of espresso without alcohol). The problem is that the baristas have become so good that it could soon be necessary to organize training sessions for the judges…

Fritz Storm is probably one of the most talented baristas in the world. The former Danish accountant started his career in 1994 in the well-known Café Europa in Copenhagen where he learned to make a good coffee. “Some days, I had to prepare up to 1,000 espressos! That’s the best training you could dream of!” In 2002, Fritz wins the baristas’ world championship. “My technique was good at the time, he says, but thanks to my title, I got the opportunity to visit the best coffee plantations in the world. That’s where I got the practical training that I had been missing. When you realize that you need 5,000 coffee beans for a kilo, you think twice before wasting one single bean. A good barista is the one who knows the way from the plantation to the cup.”

Fritz Storm has now his own consulting company. He helps bars and restaurants that want to offer their customers an exquisite coffee that is prepared according to the rules. He organizes workshops where you can get the necessary know-how. Fritz also works with famous coffee brands. The Illy Company relies on him to train its staff and to develop new products, new flavours. The young Dane creates hundreds of new recipes in his lab experiencing all kinds of associations and new flavours.

Another quality of Fritz Storm is that his technique is very good. He can draw wonderful figures in the froth of a cappuccino: foggy landscapes or floral compositions… True masterpieces.

A good coffee is a question of balance between acidity and bitterness, he says. Your technique must be perfect if you want to improve. According to Fritz, it is a shame to serve an espresso in a large cup. It is also completely ridiculous to add lemon to fight its bitterness. Some also say that the darker a roasted bean is, the better it will taste. It is false! If a bean is nearly black, it means it has been roasted too long and has lost its complex aromas. It’s the same kind of mistake when people think it’s better to keep their espresso coffee in the freezer. If your coffee is frozen, it means that the oils that are contained in the coffee coagulate and won’t be able to express the full flavour of the espresso coffee.

Success depends on 4 things: blending, grinding, machine and technical ability. The blend is a question of choice: you must choose an excellent coffee. The grinding must be fine enough. The machine must always be perfectly maintained. The technical ability? That’s what makes the difference! There is no secret. You have to train a lot and repeat the same gestures again and again. That’s the price to pay for a unique coffee experience.