Tag: قهوة

Coffee in Ramadan: Between Traditional Flavor and Healthy Balance

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DUBAI – QAHWA WORLD

Coffee is the fine thread that weaves together spiritual serenity and social vitality during the nights of Ramadan. From the moment of Iftar until Suhoor, this “brown bean” becomes the protagonist of Arab gatherings, carrying the scent of history and the necessities of modern life.

The Cultural Map of Coffee in the Arab World

While methods of preparation and consumption vary across Arab geography, they all converge on the values of generosity and hospitality:

  • The Gulf Countries: “Saudi Coffee” and “Emirati Coffee” lead the scene. Prepared with a light roast, cardamom, and saffron, it is served in a “Dallah” with dates at Iftar to break the fast, helping to gently stimulate the digestive system.

  • The Levant: Turkish (boiled) coffee dominates the evening gatherings. Many prefer it “Sada” (plain/unsweetened) after Taraweeh prayers, and it is a fundamental pillar of family visits that extend late into the night.

  • Egypt and North Africa: “Mazbouta” (perfectly balanced sugar) coffee stands out as an indispensable ritual immediately after Iftar to restore focus. In Tunisia and Morocco, drops of orange blossom water may be added to enhance the unique Ramadan flavor.

The Golden Schedule (Managing Caffeine and Water)

A timeline to integrate coffee into your day without causing dehydration or insomnia:

Time Period Suggested Action Health Goal
At Iftar Large glass of water + 3 dates (Avoid coffee) Gently raise blood sugar and prep the stomach
2 Hours Post-Iftar Your first cup of coffee Stimulate the mind without upsetting the stomach
After Taraweeh Drink 500ml of water + a light snack Replace lost fluids and ensure hydration
Midnight A small cup of coffee (Optional) Enjoy the social flavor of the late-night “Sahar”
Suhoor Period Water + Potassium-rich foods (No coffee) Avoid the diuretic effect and thirst during fasting

Health Guidelines for Maximum Benefit

To enjoy coffee as a health ally rather than an enemy, these standards must be followed:

  1. Moderation in Sweetening: One must adhere to the golden rule: 2.5 grams the maximum sugar to ensure the protective benefits of coffee remain and to keep the antioxidants active.

  2. Avoid the “Suhoor Trap”: Consuming coffee during Suhoor leads to diuresis (increased urination), exposing you to severe thirst and headaches during the fasting hours.

  3. Parallel Hydration: For every cup of coffee, you should drink at least two cups of water to compensate for the caffeine’s dehydrating effect.

Coffee as a Social Phenomenon (Journalistic Insight)

Coffee is no longer just a beverage; it is a “rhythm regulator” for the Ramadan day. In recent years, we have observed a notable shift; “Specialty Coffee” has begun to invade Ramadan tents. The younger generation is merging global preparation methods (like V60 and Chemex) with traditional atmospheres. This blend of modernity and heritage reflects the vitality of Arab society and its ability to evolve traditions to suit the spirit of the times.

Maintaining coffee rituals in Ramadan enhances the psychological state and reduces the stress resulting from changes in the biological clock, provided the timings mentioned in the table above are respected.

The Bottom Line

Coffee remains the faithful companion of those fasting, combining healthy authenticity with sensory pleasure. The secret lies in balance; enjoy its aroma and taste at the right times to ensure your fasting is comfortable and your nights are full of energy.

What is a Cappuccino and what are its backgrounds ?

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A cappuccino is a classic coffee beverage that originated in Italy. It is traditionally made with espresso, steamed milk, and milk foam, and has a ratio of 1:1:1 of each ingredient. The espresso provides the base of the drink, the steamed milk adds creaminess and body, and the milk foam creates a light and airy texture on top. Cappuccinos are often enjoyed for breakfast or as a mid-morning pick-me-up.

History of the Cappuccino

The exact origins of the cappuccino are unclear, but it is believed to have been developed in Italy sometime in the early 20th century. The name “cappuccino” is thought to be derived from the Capuchin friars, whose robes were a similar color to the coffee drink.

How to Make a Cappuccino

To make a cappuccino, you will need an espresso machine, a milk frother, and a cup. Here are the basic steps:

Pull one or two shots of espresso into your cup.
Steam milk until it is hot and frothy.
Pour the steamed milk into the cup, stopping halfway to create a layer of foam.
Spoon the remaining milk foam on top of the drink.
Variations of the Cappuccino

There are many variations of the cappuccino, such as:

Dry cappuccino: This cappuccino has less steamed milk and more milk foam, resulting in a stronger espresso flavor.
Wet cappuccino: This cappuccino has more steamed milk and less milk foam, resulting in a milder espresso flavor.
Iced cappuccino: This cappuccino is made with cold milk foam instead of hot milk foam.
Flavored cappuccino: This cappuccino is made with flavored syrup or powder, such as chocolate, vanilla, or caramel.

Cappuccino Tips

Use fresh, cold milk for the best results.
Don’t over-steam the milk, or it will become too hot and lose its froth.
If you don’t have an espresso machine, you can use strong brewed coffee instead.

Second Cup Celebrates Remarkable Growth in Egypt and Significant Regional Expansion

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Dubai, January 19, 2024 (QW): The Second Cup Coffee Company Inc. (“Second Cup”), A global leading specialty coffee retailer, is thrilled to announce its extraordinary growth and expansion in Egypt. With a strong commitment to delivering exceptional coffee experiences, The Second Cup has successfully established itself as a beloved brand in the Egyptian coffee market.

Over the past year, Second Cup has experienced unprecedented success in Egypt, with a significant increase in customer demand and an expanding customer base. This remarkable growth can be attributed to Second Cup’s dedication to providing high-quality coffee, innovative menu offerings, and a warm and inviting café atmosphere.

Second Cup’s expansion throughout Egypt has been strategically planned to bring the brand’s exceptional coffee and outstanding service to coffee & tea lovers in various cities and neighborhoods. The company has opened multiple locations in key areas, including Cairo, New Cairo, Giza, and Tanta, with plans for further expansion in the very near future.

“We are absolutely thrilled with the remarkable growth and success we have achieved in Egypt,” said Jim Ragas, CEO of The Second Cup Coffee Company Inc. “Our expansion in this vibrant market is a testament to the strong appeal of our brand, the quality of our coffee, and the dedication of our team led by our Master Franchise (Maximum Stores) CEO Yahya Ghamdan and their COO Hany Said. We are excited to continue serving our valued customers in Egypt and introducing more coffee lovers to The Second Cup experience.”

Second Cup is renowned for its commitment to sourcing the finest arabica coffee beans from around the world and organic teas, ensuring exceptional quality and taste in every cup. With a wide range of premium coffees, teas, specialty beverages, and delectable baked goods, Second Cup offers a diverse menu that caters to the unique preferences of café enthusiasts.

In addition to its exceptional coffee offerings, Second Cup is deeply committed to corporate social responsibility and sustainability. The company actively supports local communities and initiatives, while also prioritizing environmental stewardship through sustainable sourcing practices and eco-friendly packaging.

Second Cup’s growth in Egypt is a testament to the brand’s ability to captivate coffee lovers with its unparalleled coffee expertise, warm ambiance, and commitment to excellence. As the company continues to expand its presence in Egypt, it remains steadfast in its mission to deliver extraordinary coffee café experiences that create lasting memories for its valued customers.

About The Second Cup Coffee Company Inc.
Founded in 1975, The Second Cup Coffee Company Inc. originated in Canada and has cafes in 22 countries and is a leading specialty café chain, offering premium arabica coffee, organic teas specialty beverages, all-natural frozen yogurt, and delicious baked goods. With a commitment to quality, sustainability, and exceptional customer service, The Second Cup has become a beloved destination around the world.

New Research Warns of Peril to Coffee Industry Amid Climate Change

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The coffee sector faces a growing menace, as per a recent investigation. This threat emanates from the consequences of climate change and the loss of pollinators, compounding the vulnerabilities of coffee growers and putting international trade in jeopardy.

Conducted by a team of scholars from the University College London (UCL), the study, featured in the latest edition of Science Advances, delves into the worldwide decline in the biodiversity of insect pollinators. It simultaneously scrutinizes its links to shifts in agricultural land use, particularly deforestation, climate change, food production, and the global trade network.

According to Tim Newbold, the lead author and a prominent figure in the UCL Biosciences department, “Our findings emphasize the immediate necessity for taking collective action on a global scale to mitigate climate change. We must also prioritize the preservation of natural habitats and curb land use changes to prevent any detrimental effects on insect pollinators.”

The study, supervised by UCL’s Ph.D. researcher Joe Millard, who is presently affiliated with the Natural History Museum in London, hinged on a dataset encompassing over 2,600 locations and 3,080 distinct pollinator species. The results of the research suggest that regions in the tropics face the highest threats to crop production stemming from the loss of pollinators due to climate change and changes in agricultural land use.

The authors of the study articulated, “Localized risk is most pronounced and poised to surge rapidly in areas of sub-Saharan Africa, northern South America, and Southeast Asia. Climate change and the shifts in land use present a potential peril to human well-being through pollinator loss alone.”

The research paper probes the repercussions of pollinator diminishment on several significant crops that serve as staples and economic cornerstones. Among them, coffee and cocoa have been singled out due to their susceptibility in agriculture and their pivotal role in the global economy.

The study points out that coffee, in particular, confronts a precarious combination of high production risks and considerable economic value. This scenario hints at possible economic hardships in regions where coffee is cultivated unless the pollination service can be replaced economically. Similar to cocoa, coffee cultivation is the backbone of income for millions of small-scale farmers and their families in tropical regions. Thus, the escalating production risk arising from pollinator loss may lead to heightened financial insecurity for some of the world’s most vulnerable populations.

5 Essential Tips for Café Success

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Gaining wisdom from over a decade dedicated to enhancing and perfecting Lavazza’s barista training and specialty coffee program, David Cutler, Lavazza’s distinguished Head of Training and Brand Ambassador, imparts his key advice for elevating your café to new heights.

Here are 5 Tips for Café Success giving by David Cutler:

  • Respect Every Cup of Coffee:

Treat all coffee with love and respect, regardless of its price or origin.
Create an immersive experience for customers to maximize your café’s potential.

  • Play to Your Strengths:

Find your unique selling proposition (USP) and excel in your field.
Focus on doing a few things exceptionally well, gradually expanding if needed.

  • Understand the Science of Taste, Smell, and Temperature:

Explore the interplay of taste, smell, and temperature in your coffee offerings.
Ensure optimal brewing temperatures for different coffee types and beverages.

  • Organize Your Team for Success:

Develop a clear workflow and optimize café operations.
Assign roles and responsibilities, ensuring consistency and customer satisfaction.

  • Quality Is Your Café’s Greatest Asset:

Acknowledge higher customer expectations and the importance of latte art.
Prioritize quality over speed to build a loyal customer base for long-term success.