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Information about caffeine, its sources from various plants such as coffee, chocolate, and tea, and their processing methods. It also discusses the health effects of caffeine and debunks common myths about chocolate.
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Most widely used psychoactive drug
NOTE: current recommendations, pregnant women should reduce or eliminate caffeine consumption during pregnancy
Coffee – Coffea arabica and related species Chocolate – Theobroma cacao Tea – Camellia sinensis
Other sources of caffeine:
White tea – leaves are dried only; weak
Green tea – leaves are steamed (destroys fermentation enzymes), dried, and rolled; weak
Black tea – leaves are withered, rolled, fermented, dried; strong
Oolong tea – intermediate between black and green – short fermentation
Theobroma cacao – Sterculiaceae Understory tree, native to New World
Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg)
Theobromine – stimulates heart muscle
Phenylethylamine – reputed to be “mood elevator”, antidepressant
Chocolate Myths:
NOTE: chocolate “craving” is probably real; reasons, mechanism are unclear
Further Notes:
Two other processes are critical to the production of chocolate
Conching – the chocolate is placed in a machine and mixed with steel beads, the heat generated by friction alters the texture of the cocoa/sugar particles. The highest quality chocolate is conched for about 72 hrs, low quality chocolates only for about 4-6 hrs
Tempering – chocolate is heated to enhance the development of crystals of cocoa butter with the proper characteristics: snap rather than crumble and melt at body temperature
Unsweetened: Chocolate liquor + cocoa butter, no sugar
-- mole sauce etc.
Milk chocoloate – has milk solids + sugar + unsweetened chocolate
Semisweet and bittersweet – sugar added
The coffee fruit is a berry, sometimes called a “cherry” The “bean” is the interior of the seed, with the seed wall removed
Hand-picking selects the best quality fruits