Lecture #17, Stimulating Beverages Chapter 16, A Closer Look 16.2

1. Rationale for Stimulating Beverages
   1. Caffeine-active ingredient in most popular beverages
   2. Physiological effects
      1. Stimulation of CNS
      2. Faster Heartbeat
      3. Increased respiration
      4. Constriction of blood vessels
      5. Suppression of appetite
2. Caffeine containing drinks
   1. Coffee Coffea arabica-Native of eastern Africa
   2. History : Yemen 13th century, Arabia 16th century, Europe 17th century, Ceylon/Sri Lanka 18th century, Brazil 19th century.
   3. Processing
      1. pick beans
      2. hull removed, and “fermented”
      3. dried and roasted
3. Tea- Camellia sinensis
   1. Contains Theophylline + Caffeine
   2. Processing
      1. pick young leaves and buds
      2. roll to break cells, ferment
      3. dry, and grind
   3. Aroma and flavor from oils
4. Cocoa- Theobroma cacao
   1. Contains Theobromine + Caffeine
   2. Originated by Aztecs-Chocolate, vanilla and chili peppers-Choclatl
   3. Processing
      1. Cut open fruits
      2. ferment
      3. dry and grind
      4. separate ccocoa butter (40-60% fat) to get powder
5. Cola drinks-Cola nitida Kola tree
   1. drink “synonymous with American culture”
   2. Processing
      1. harvest seed and leaves
      2. ferment
      3. dry
      4. grind