Wake up and smell the coffee—rich, smooth, brown,
invigorating, liquid sunshine in a cup. The coffee smell brings back memories
of Saturday mornings. My mother made blueberry pancakes. I would smother my
pancakes in creamy butter and maple syrup. Mommy was not happy that I was
drinking coffee at age twelve. I just could not wait any longer. She warned that
coffee would stunt my growth. It is true that I am on the short side—but I
don’t believe it was the coffee. How could I delay the wonderful contrast of
the bitter with the sweet---the coffee with a cinnamon roll? This is a true metaphor for life--the
sweet with the bitter. We experience both and build memories that teach lessons
and sustain life.
Coffee is considered by many experts to be in the category
of “Herbs.” I am wary of health gurus and physicians who claim coffee is bad
for you. Coffee just seems right to me—and I always trust my inner knowing.
Coffee’s has positive
effects for the body that include reducing risk for Gall Stones, Type 2 Diabetes, Alzheimer's Disease, Parkinson's Disease, Liver
cancer and Gout. Coffee contains antioxidants with
cancer-fighting properties. It is known to enhance cognitive ability, and has a
moderate laxative effect by bowel stimulation. However, it may cause
constipation in some individuals because it has a diuretic effect. Other
positives include improved hand-eye coordination, enhanced alertness,
headache relief, mood booster, and caffeine is a natural appetite suppressant.
The negative effects
include: Caffeine, which may interfere with your body’s absorption of calcium, unfiltered
coffee, may increase cholesterol levels. Individuals with a family history of
heart disease or strokes should avoid coffee, Can interfere with a woman’s
fertility, Causes insomnia, coffee absorbs water from the body, can increase
stomach acid and should be avoided in cases of gastritis or ulcers, increases
risk of developing rheumatoid arthritis, particularly if you are female, and
excess coffee contributes to anxiety and higher levels of stress.
I was really pleased to find an article by researchers who
believe the longevity of the Ikarian Greeks is due to drinking Greek coffee.
Ikaria is a Greek island. The article published in the Journal Vascular
Medicine, March 18, 2013, suggests the
exceptional longevity of residents of the island of Ikaria is due to
consumption of boiled coffee. Ikaria has a high percentage of long-lived
individuals. Only 0.1 percent of Europeans survive longer than 90 years while
ten times as many Ikarians live to the age of 90 or older.
Medical researchers at the University of Athens Medical
School studied 142 Ikarians aged 66 to 91. They assessed vascular of flow-mediated
dilation to assess endothelial function, a measure of cardiovascular health,
reviewed lifestyle factors, and dietary questionnaire responses to quantify
coffee intake as low, moderate or high.
“The present study provides evidence that chronic
consumption of the boiled Greek type of coffee is associated with improved
endothelial function in elderly individuals with an increased burden of
cardiovascular risk factors,” they conclude. “Given the widespread use of
coffee beverages across the world and the fact that even small health effects
of coffee could have a large impact on public health, further studies are
needed to document the exact beneficial mechanisms of coffee in vascular
integrity.”
The researchers are cautious in their claims and call for
further studies. The University of Athens Medical School, researchers are
continuing their studies and several sets of results from different studies are
reported in the media. The Greek researchers found that chemicals in coffee
help maintain blood vessels’ elasticity, which tend to stiffen as we age. Blood
vessel stiffening increases the risk for high blood pressure and stroke.
The Ikarian Greeks in the study drank their coffee in
warm, relaxed social settings. Also it is likely the psychological well being
of socializing with friends and family and the heart healthy Mediterranean diet
contributes to the Ikarians’ longevity. It is important to note that Greek Coffee is served in small cups, demitasse/esspresso size, not U.S. style mugs.
The next question becomes what is Greek coffee? Greek
coffee is a type of coffee and style preparation. Greek coffee is boiled and
unfiltered, which makes it stronger and more caffeinated than espresso. It is
loaded with compounds like flavonoids, magnesium, potassium, niacin and vitamin
E in larger amounts that fight blood vessel aging by blocking the damaging
oxidation process and cutting harmful inflammation.
Greek coffee, which is similar to Turkish coffee, is
served with plenty of natural foam on the top and plenty of grounds on the
bottom of the cup. Fans believe it is the foam adds the unique and special
taste to Greek coffee. The coffee blends used typically have a high percentage
of Brazilian coffees, and also some Robusta, or a "secret" ingredient
to add some more flavor (Colombian coffee, Ethiopia Harrar or Yemen Mocha).
To make Greek coffee
you need a pot called a briki. This special pot has a narrow top, which
facilitates the correct slow brewing needed to create the crema-froth on top of
the coffee known as the "kaimaki". Traditionally these pots were made
of copper or brass.
Using the proper size coffee pot makes better froth for
two demitasse cups of coffee use a 2-cups size coffee pot. The taste is
enhanced by fresh, good quality Greek coffee. It is preferable to use a
traditional tabletop burner, or gas stovetop on a low fire. A low fire and
cold water will extract more flavors from the coffee.
Recipe: For one cup of
coffee
Fill the coffee pot, briki, with one demitasse cup of cold
water,
Add 1-2 teaspoons of Greek coffee, sugar to taste
- Place
the pot over the fire
- When
the mixture comes almost to a boil and foam covers the top,
- Pour
it into a demitasse cup slowly retaining the crema layer (froth)
- Watch
coffee mixture carefully it foams up quickly
- Avoid
spilling the foam
- Some
people boil boil the coffee only once, others prefer twice and bring the
coffee to a boil three times as the absolute minimum
- Some
people stir coffee, water and sugar only in the beginning while others
stir continuously creating more froth
- On two
cups or more maximize the froth on every demitasse cup by spooning it into
each demitasse cup before pouring the coffee.
Learning to make Greek coffee is now on my to do list.
First, I need to find a briki pot and Greek coffee. I hope to get a traditional
copper or brass pot. As a believer in the mind, body, spirit connection, I view
the process of making and sharing Greek coffee as a lifestyle
statement---honoring tradition, hospitality, friends and good health.
However, until I can find my briki and Greek roast I will
continue to enjoy my morning cup of Sumatran coffee (smooth, low acidity, heavy
body). Coffee has always been one of my favorite herbs and often is my go to
answer when I am feeling “off my game.” If I have a food sensitivity reaction,
or early symptoms of migraine I will try a cup of coffee first. And after that
first swallow and life begins to mellow out, I’ll reach for---some cinnamon toast. I’ll think back to my Czech grandmother who offered every guest, those
who were expected and those who were unexpected, “Coffee and-----.” The “and” was always an amazing homemade
Czech pastry.
