It is one of the most consumed and famous drinks in the world, a symbol of our country. Loved for its unmistakable taste, but also for its symbolic value, linked to the social, emotional, emotional and sensorial pleasure sphere.
Let's talk about his majesty coffee.
The protagonist is the8 and 9 June, to turin, of a cultural event dedicated to him, or the Turin Coffee, born on the initiative of three city excellences, Lavazza, Caffè Vergnano and Costadoro just to deepen and spread the knowledge, still approximate, on this topic and convey the importance of quality to make the most of the benefits of health coffee.
We interviewed Giulio Trombetta, president of Caffè Costadoro is Giuseppe Rovera, primary of dietology and specialist in nutrition sciences at San Luca of Turin, to debunk the main clichés and extrapolate the most important things to know for a correct and conscious consumption of this precious drink.
Afraid of caffeine? Just choose the Arabica
The first truth to keep in mind is that coffee is not all the same. Caffeine, for example, which represents a bit of a major enemy, because it is responsible for the negative effects attributed to this drink, depends on the type of coffee used. As Giulio Trombetta recounts, "the main qualities of coffee are two: arabica and robusta. These two types of coffee contain totally different amounts of caffeine. The robusta has a much higher amount of caffeine, because the plants from which the robusta seeds are obtained are at a low altitude and are forced to develop more caffeine to protect themselves from insects and parasites. We use a 100% Arabica blend, because it is of superior quality and with a lower caffeine content (40 mg per cup compared to 120 mg of an all-robust coffee) "
An ally to keep the pressure at bay
Another alert: pressure.
People with high blood pressure are often advised to avoid coffee, but is it really true?
Denies the specialist Giuseppe Rovera "Coffee helps keep pressure at bay in the long run, protecting against cardiovascular damage". The feeling of excitement must not be confused with a real increase in heart rate. Giuseppe Rovera suggests "certainly we must not increase coffee consumption in a sudden but gradual manner, otherwise the body does not get used to it".
Some recent studies also report a positive effect of coffee on the prevention of diabetes. In fact, it was found that in northern Europe, where an average of nine coffees are drunk a day, the risk of diabetes is considerably reduced. Dr Rovera explains "it seems in fact that a higher consumption of coffee is linked to a lower desire and relative consumption of sugar (about 10% less)"
Coffee also has a positive effect on mood.
In fact, caffeine involves the adenosine receptors in the brain that connect to the receptors in the brain dopamine, a neurotransmitter responsible for the sensations of pleasure and happiness. Caffeine therefore acts on dopamine, an effect that we take in the form of well-being.
An aid to fight Alzheimer's disease
The coffee also seems to counteract the negative effects of theAlzheimer's. Specifies the specialist "The latest figures even show a 15% reduction in the penetration of the disease in coffee drinkers".
It counteracts the production of a specific protein that plays a decisive role in the disease, while reducing inflammation.
Coffee at the bar is always sold at the same price, but it is important to choose well to make the most of all the benefits.
Giulio Trombetta, president of Costadoro explains: "The task of the roasters is to provide information to spread the culture of quality, because coffee is not all the same and the end customer has the right to know what he is really consuming. For us, quality is declined in a whole series of actions to obtain an excellent final product.It means first of all to choose an excellent coffee when purchasing, subjecting it to specific analyzes, tests. Perform one double selection, both on the raw grain and on the toasted to eliminate as much as possible the damaged grains. Anticipate one separate roasting, quality by quality (ie for each type, first create the mixture and then toast it). Finally, the role of the barista is crucial, which must always keep the coffee machine clean and use the right dose (7/7 grams and a half of coffee per dose). A tip for the final consumer? Always enjoy coffee without sugar, focusing on the perception of taste. You should not feel an annoying bitterness, but pleasant on the palate, with the hint of toast, biscuit ".