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The weekly magazine "Panorama" published recently a report about the coffe consumption in Italy. The facts are significant:
"the coffee consumption is a necessary habit for 6 Italians out of 10".
"34% considers necessary the coffee-cup in the morning, just after the reawakening, 23% think the same about th one drunk at bar for breakfast, 29% about the one after lunch".
Nowadays the science "rehabilitated" the widespreadest psychoactive drink of te world: "it's rich in antioxidant substances, it has protective properties in case of some tumors, it helps against asthma and it seems to avoid th Parkinson risk".
Caffè Mokarico, through the league for the coffee diffusion (CPC), whose we are member and through which we finance the research, since years is in front line to inform and to bring the consumers up to the properties and to the right use of the coffee. The goal is to explain the real positive effects that this drink can give to the organism and to understand if and how this drink could help to control the body-weight.
A research commissioned from CPC in 2003 classified the coffee among the "no nutritive dietary components", showing that it has no significant value referring to the contribution in nourishing substances and energy.
Often the consumers wonder: "How many calories gives a cup of coffee? How much influence do they have in our feeding"?
A cup of espresso certified Mokarico (without addition of sugar or milk) gives no more than two calories whose, in the general organism system, are obviously an absolutely negligible value. To make a comparison, you can think that a spirit drunk at the end of a meal gives about 80-100 calories.
The coffee can have a significant influence in the feeding if used together with primary importance feeds like milk or sugar (E. Flachi, 2003).
So the coffe is "carrier" of not contained feeding substances, but it helps in a decisive way to assume them.
Sometimes the withe milk is not pleasant for the adults so as for the young people, therefore is assumed with more pleasure as Caffellate or Cappuccino; therefore, togheter with coffe, are assumed Sugar, proteins, fats, vitamins and the salts contained in the milk.
There are many reflexes of coffee on the complex feeding aspect.
When we have to follow a very stiff diet or because of any matter we have to reduce the feeding, a cup of coffee can help to reduce the hunger. The administration of 3-4 coffees per day to not usual coffe consumers rise of about 10% the metabolism working (therefore the quantity of assumed calories) beeing at rest.
Therefore, without saying that coffee let "become thin", it's clear that coffee can help a bit to waste energy and, specially in case of Mokarico coffee, to reduce the calories contribution.
Coffe, both traditional and decaffeinated, can then have very positive reflexes on the control of the body-weight, both by a normocaloric diet and by a hypocaloric diet, quickening the base matabolism.
A Mokarico espresso coffe cup increases the after lunch thermogenesis and consequently the dispersion of the energy introduced through the foods, not allowing to assimilate it as fats.
"Coffee, through caffeine, works on the fats-oxidation, letting them degradate more quickly, working on the glycolisis and making very quick the process of their energetic re-use for the physical activity".
From the commissioned research comes moreover out that "coffe increases the thermogenetic activity and quicks the fats reuse. In this way, with little but repeated saving of accumulated energy, coffee helps to waste calories making easyer the weight control" (A. D’Amicis).
Naturally, when we speak about the good health effects of an "Espresso" we have to remind you that the real certificated italian Espresso, to be as above, must have some specific characteristics, both organolectic and olfactory and visual.
The italian certified espresso is indeed a cup-drink in compliance with the strict production-procedure written by the National institut italian espresso (INEI), whose Mokarico coffe is foundr partner, and is approved from a third certifying board.
The italian certificated Espresso must come from a mix of roasted grains of different origin, grounded from the operator during the preparation and treated in the machine so that the drink have a certain organoleptic structure, delineated following the science-rules of the sensorial analysis and controlled through the above mentioned rules.
We can describe the italian certified espresso a drink with a cream having a light brown color - almost brown with tawny reflexes - a very fine weaving, (without wide meshes or bubbles).
The smell is intense and introduces tastes of flowers, fruit, toasted bread and chocolate, all these sensations are perceived after the swallowing too, in the aroma staying in the mouth for ten or so seconds, sometimes for minutes.
The taste is round, firm and velvety, the acid and the bitter are balanced without supremacy of one on the other and the astringent perception is absent, anyway very short.
The certification of the product tought the edonistic satisfaction of the consumer too, settling some important conditions to get a real Espresso (necessary coffe-quantity, machine outlet temperature, temperature of the drink in the cup, total lipids, caffeine).
An espresso having those characteristics can guarantee to the consumer the respect of high quality standards and can protect him better healthy.
Where can you taste the real certified Espresso?
Only the public pubs using exclusively certified mixes, certified equipments and skilled stuff can show the brand Certified Italian Espresso to communicate to the consumer that he can (and must) pretend an espresso with organoleptic and contents charachteristics in compliance with the ones settled from the disciplinary board.
The operators can get the qualification for the preparation of the real Certified Italian Espresso attending the courses organized in collaboration with the International Institute of the coffee tasters.
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