PS268 Chapter Notes - Chapter 11: Dichloromethane, Instant Coffee, Coffea Arabica
Chap 11: Caffeine
Caffeine: The World's Most Common Psychostimulant
-like nicotine, caffeine is a mild stimulant falling into the same class as amphetamine and cocaine
-belongs to methylxanthine (xanthine) biochemical family
-DSM-5 includes caffeine withdrawal as a new disorder under substance related and addictive
disorders
Coffee:
-coffee consumption increased from 96L per person in 1990 to 106 litres per person in 2009
-the British Act that taxed tea fuelled America's desire for coffee
-some believe increase of consumption in the west was caused by widespread prohibition of
alcohol but even after prohibition went away, coffee sales continued to rise
-after peak in 1946, it began to decrease until upsurge of interest in espresso and specialty coffees
in Canada and US beginning in late 90s
-Middle East discovered that roasting the greek coffee bean improved flavour, aroma, and colour of
drink made from bean
-commercial roasting started in 1790 in New York City and process gradually spread through North
America
-the green bean can be stored indefinitely but the roasted bean deteriorates within a month
-ground coffee can be maintained at peak level in home only for a week or two
-vacuum packing of ground coffee introduced in 1900 and maintains quality until seal is broken
Document Summary
Like nicotine, caffeine is a mild stimulant falling into the same class as amphetamine and cocaine. Dsm-5 includes caffeine withdrawal as a new disorder under substance related and addictive disorders. Coffee consumption increased from 96l per person in 1990 to 106 litres per person in 2009. The british act that taxed tea fuelled america"s desire for coffee. Some believe increase of consumption in the west was caused by widespread prohibition of alcohol but even after prohibition went away, coffee sales continued to rise. After peak in 1946, it began to decrease until upsurge of interest in espresso and specialty coffees in canada and us beginning in late 90s. Middle east discovered that roasting the greek coffee bean improved flavour, aroma, and colour of drink made from bean. Commercial roasting started in 1790 in new york city and process gradually spread through north. The green bean can be stored indefinitely but the roasted bean deteriorates within a month.
