coffee

The Z gene has disregarded the vice that is celebrating daytime raves with coffee and “Sound Healing”

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There are gestures that define us as a species, and dance is one of them. When everything fails, the body continues to speak: it is stirred, it shakes, it is released. Barbara Ehrenreich documented it in ‘Dancing in the Streets‘, where it shows how dance has historically served as collective response to pain. Today, that instinct seems to wake up again, in a world worn by stress, uncertainty and isolation. Decoding the rave. In warehouses, parks, coffees and even luxury resorts, the raves of the 21st century no longer revolve exclusively around alcohol, strobe lights and early morning. Now they can also start with a yoga session at dawn, include substance -free spaces, foster deep conversations and offer coffee instead of cocktails. In an article for Marie Claire They explain that the phenomenon It is spreading in many countries and electronic music remains the central beat. However, the purpose has changed: it is about reconnecting with the body, with others and with oneself. “We are very connected online, but possibly more disconnected in real life,” says Kesang Ball, co -founder of Trippin in the middle, a global platform of young culture. “People yearn for spaces where they can meet related people.” A cultural change. It might seem like a whim, since raves have always been a countercultural space that gave a room for response to what happened at the time. Nevertheless, how does the fashion magazine addressthe need for this new movement revolves around postpandemic emotional exhaustion, the epidemic of solitude, the collapse of mental well -being and the fed up in front of a digital life that promised connection, but left empty. In Spain, the average time that users dedicate to social networks is 1 hour and 55 minutes a day, According to a study by Trecebits. In this context, the holidays are not just parties: they are spaces where they relear to be with others without screens in between. Even deeper. This turn also reflects a generational sensitivity. Unlike the millennial stereotype of the party until dawn, generation Z Prioritize self -careauthenticity and Mental health. Excess, blackout and hangover have ceased to be gestures of rebellion; Today, the subversive is to stay lucid, connect deeply and find pleasure without guilt. In this context, the Rave does not disappear, it transforms. In fact, an investigation from the University of Leeds, EXPORDING RELATIONSHIPS BETWEEN ELECTRONIC DANCE MUSIC EVENT PARTICIPATION AND WELL-BEING, He found that attending electronic music events is directly associated with greater psychological, emotional and social well -being. In the study they identified that Raves attendees experienced deep feelings of connection, individual expression, community and collective euphoria. And not a drop of alcohol. Sobriety is a trend, the youngest are changing the Cup for the espresso. The calls Coffee Raves “Morning fiests in cafeteria converted into clubs,” they are just an example of paradigm shift. From the track to inner peace. The change has been progressive, but firm. In a report on the EDM page have chatted with groups such as Daybreaker, Superbloom or The Oracle Project that are at the forefront of a new era of parties: daytime, conscious and community. In them, dance and care for themselves are not opposite actions. Lauren Branc, founder of The Oracle Projectsummarizes it like this: “I did not want to give up the fun to leave, but neither did I want to continue revolving around something that became ill and does not encourage a deep connection.” The movement also has its luxury expression. As They have detailed in Travel and Leisurein Koh Samui, the W hotel organizes musical retreats where emerging DJs such as Joplin share a poster with sessions of Sound Healing and Yoga, in a five -star environment. There, electronic music does not compete with rest, but is synchronized with it. Although it is not the only space, because in coffee shops such as Santanera Coffee in Madrid or Vera Café in Barcelona, the Coffee Parties They gather hundreds of young people who dance to the rhythm of the house and the techno with cappuccino in hand. Everything, in broad daylight. A radical act: dance in community. The new Rave culture is not a nostalgic copy of the past. It is a reinvention. Faced with a world that commercializes time, crushes joy and fragments the sense of belonging, dance together – without filters or screens – can be a deeply radical act. Rob Glassett, known as fold, summarizes it clearly for Marie Claire: “The dance clues have always been important places to disconnect … but not to get stuck, but to reconnect.” In an era saturated with stimuli and algorithms, returning to the body, to rhythm and human contact can be more revolutionary than it seems. And if, As the DJ says Surusinghe in the fashion magazine: “Music has a power comparable to that of religion,” then the dance floor is, perhaps, one of the last truly free sanctuaries. Image | Unspash Xataka | Instead of a cubata, a capuchino: the triumph of the daytime raves where the raveros consume coffee instead of alcohol

If the question is “how much caffeine each cup of coffee or tea has”, this graph offers revealing responses

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Every day, the world consumes about 2,250 million coffee cups. Let’s drink for their Health effectsbut also for its flavor and for caffeine. This substance surrounded by myths It is the psychoactive more consumed and is present in a lot of products outside coffee such as tea, sodas or energy drinks. Now, not all caffeine drinks have the same amount, and in this graph we can see how much caffeine your favorite coffee or infusion has, with an incontestable winner: the espresso. But there are many nuances. The figures. There are many ways to prepare coffee. In the Italian classic, With filterpercolation, infusion and even with unthinkable supplements until not as much as Protein either Fungi. And the amount of caffeine of each elaboration depends both on the caffeine of the grains of each variety of coffee, its roasted process and the way of cooking it. Caffeine for 30 ml of drink Espresso coffee 62.5 mg Filter coffee 22 mg infused coffee 17 mg Coffee for percolation 15 mg Matcha 8.75 mg mate 4-6 mg Black or green 4-6 mg Instantaneous 1.9 mg MILK CHOCOLATE 1 mg Decaffeinated instant coffee 0.6 mg Very roasted coffee decaffeinated 0.4 mg As the graphic prepared by Visual Capitalist With studies data from Health Canada and Consumer Reportscoffee with a greater concentration of caffeine is the espresso. As much, in addition: in 30 milliliters of drink, it has almost four times more caffeine than the following elaboration, and twelve times more than a black tea. The rest of coffee elaborations are quite pair, but we continue to see a greater concentration of caffeine than in the Matcha tea so popular latelyin the mate or in other tea infusions. If the Italians already knew … That the espresso has the greatest concentration is not a surprise and, in fact, it is an essential part of this elaboration. In it, by the extraction method itself, both flavor and intensity are intensified, increasing that concentration of caffeine. And it is something with a practical function. In the Italian traditionthe espresso was born to be fast. The coffee had to be extracted in the shortest possible time, standing at the bar of the bar and continuing with the day. Traditionally, it is taken without milk, as if it were a sucking sucking that is rapidly sipping, implying a break on the workers’ day, but also that energy ‘chute’ thanks to caffeine. It is a more practical drink than anything else, or it was. The ‘deception’. But of course, we must bear in mind that there is a very important factor in these data: The size of the cup. 30 milliliters is scarce, and it is the amount of an espresso. The coffee size that is usually taken is much larger, so it ends up compensating for the lower concentration of caffeine in other elaborations. An example is the Cold Brew, which is a Perfect infusion for summer that we take in a long glass of more than 300 milliliters. Adding the quantity and long extraction times, the caffeine goes to 200-280 mg per cup. The filtered coffee is also taken in high volumes, contributing between 95 and 150 mg per cup, and something similar occurs with the French press and its contribution of between 80 and 100 mg of caffeine. If we talk per liter, Newcastle University He found That the espresso is the absolute queen, but in the amount of drink we can take, the easiest thing is that there are many elaborations that exceed that contribution of the espresso. Caffeine per liter Espresso 4,200 mg Cold Brew 2,240 mg Moka 2,192 mg French press 742 mg Drip 692 mg How much caffeine is a lot of caffeine. And although there are more and more studies that suggest that caffeine is not a problem nor is it cause of heart attacksa question that is still on the table is how much coffee is too coffee. A study by the European Food Security Authority revealed that the unique doses of 200 mg are not any problem and that a maximum of 400 mg for an adult is fine. In pregnant women and infants, the thing changes and the figures are reduced, but the general measure is about 5.7 mg/kg of the person to talk about safe amounts. But, as we said, it is something that depends a lot because not only does the elaboration come into play, but The origin, variety and roasted of coffeesince it is something that vary the amount of caffeine in the final elaboration. And that is good or not so healthy depends a lot on the situation, such as If dream is missing or if we are going to do some sport. In Xataka | Eating red or chocolate fruits can make you have a better long -term memory. This says science about it

At his departure from Valladolid, Ryanair has left an unexpected death injured: airport coffee

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Ryanair’s impact is not only counted by the number of flights he leaves in an airport. Not at least where they are a key piece in the operation of a regional square such as Valladolid, where Its march has reduced by 60% The number of travelers who pass through their facilities. Last January, the company announced that this summer would close operations at the Valladolid airport. The decision entered into the Pressure measures that the company is applying against the government for discrepancies related to the collection of hand suitcases or rates that Aena Cobra for operating in the facilities. This pressure tool translated into a reduction in operations in seven airports. In Vigo, for example, Ryanair has eliminated their seats by 61% available. But the highest figure is not always the one that does the most damage because you have to pay attention to the specific impact that the company has on the airport. And in Valladolid it was huge. So much that the volume of travelers at the city airport has been reduced by 63.2% According to data offered by AENA. But the company’s march not only has a direct impact on the offer of flights that are now available the Valladolid. It impacts the workers of the airport itself. Like those of its cafeteria. Three workers dismissed due to lack of work The story brings it first hand The North of Castile. The local media has interviewed César Carreras, a cafeteria dealer of the Valladolid airport who says that with the march of Ryanair, 80% of the clientele has vanished. In less than a year, Carreras has seen how the airport was emptied without Ryanair’s operations (which stopped operating on March 28) but with The previous flying of Vuelingwhich stopped offering the Valladolid-Barcelona route in June last year. Right now, Binter is the only company that operates the airport but has no daily trips. “This month They only work two days a week“, says the head of the cafeteria. Specifies that travelers have left but that there is also an employee hole, since only four workers of all employees that the company maintained in Valladolid remains in the facilities although performing other work. He explains that only the days that there are flights and just for three hours are exploding to cafeteria because the rest of the day the airport remains practically empty. He explains that now he only works the cafeteria and that he has had to fire three employees. At the moment, it remains in the concession because it would have “problems” to leave it and because it can give the service itself since it has another open business. When Ryanair announced that Valladolid left and Jerez and what reduced its operations I already talked about the decision would leave “Half -empty regional airports” although he blamed the march and reduction of operations to the alleged high rates of Aena. Those Aena rates They are the ones used to maintain the minimum services of an airport (security, cleaning …) and from the company ensure that they are extremely low in regional airports because there are multiple discounts to make them attractive. At the moment, they say, they are operating just two euros per passenger. What has long resonates is the fine that the Ministry of Consumption imposed on Ryanair for the collection of the hand luggage suitcase. For the Government, the allowed dimensions are extremely reduced and do not cover the definition of “essential” to which it obliges European regulations. Consequently imposed a sanction of more than 100 million euros. That fine was the one that precipitated everything, since Ryanair understands that without a more concrete definition he has no reason to let in the cabin that They exceed 40x20x25 cm measures collected in its most basic rate. Therefore, they assure that the collection for the cabin trolley It is perfectly legal. Something that seems, It will be ratified in a few months by the European Union itself. Photo | Fred Rivett and Fahmi Fakhrudin In Xataka | Curves are coming in summer: Ryanair wants more controllers in Spain and if he does not get them there will be delays

A dismembered Lamborghini and a fillet coffee maker with a single goal: to turn them into art

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Art is subjective. There are those who think that Everything can be art From the right prism. AND That subjectivity It is what makes us hallucine or grind us in equal parts Conceptual art. Or that a banana attached to a canvas with an insulating tape is art (of 6.2 million dollars, yes). It can also be eternal, and that is a quality that, unfortunately, does not have the objects we use daily. But … what if we could preserve something in your current state forever And, at the same time, to meet the millimeter how is its interior? That is the question that was at some point the head of the Swiss artist Fabian Oefner, who has perfected an artistic process that analyzes the millimeter the objects with which he works, to the point of mixing tactile, aesthetic and conceptual elements in his work. And what do you like? Destroy things. But although that seems to be at odds with the Eternal preservation of the object, in the case of Oefner’s work, it has all the meaning of the world. The art of tear a nikon, a bialetti or a lamborghini Oefner has three weapons: its camera, a lot of resin and … tons of patience. It has several projects, such as which, together with Google Arts & Culture, merged environmental science and visual art to represent the Relation of alpine glaciers. Among other things. His most visual work is ‘Cutup’ and ‘Disintegring’. The two are impressive, but let’s start with the latter. As the name implies, in it Oefner disintegrates the objects he photographs. An image captures a moment, but in ‘Disintegring’, Oefner wants us to imagine a vehicle swollening at full speedwith each piece leaving in full movement Is what he has done with cars Lamborghini, Jaguar or Mercedesbut also with the Riva Aquaramaa ship that shows to what extent the process of performing this photograph is artisanal. To achieve it, Oefner photographed the ship in bird sight, but later in the study, he made another hundreds of photographs of components of the V8 engines, elements of the cabin, the seats or even splinters of the helmet to, once with more than 1,800 snapshots under his credit, compose The image. On the other hand, we have ‘Cutup’. As the descriptionincludes a series of “technical objects that are cut, rearrange and distort in a new way. Objects are encapsulated in resin to capture them in their current state forever.” And it is the evolution of ‘disintegring’, since that 2D vision goes to a three -dimensional plane. To do this, Oefner encapsulates an object in resin. It does it through vacuum and pressure chambers so that there are no air bubbles or foreign elements that may affect the result, and all this in an atmospheric pressure environment and controlled temperature to the millimeter. Once the resin is stabilized, squeezes using powerful presses and, thanks to a mountain range, it is making cross cuts. It is like ‘fillet’ the object. The result is that, for example, it obtains several ‘slices’ from a camera that puls by hand. After this process, that you can see in this videoand when those fillets are transparent enough to show the object without difficulty, place the pieces in the way you want and embody them again in resin to obtain the final form. In this way, we have a “sculpture” of the camera, but being able to see its interior. But ‘Cutup’ has a twist: instead of assembling the object again in a new resin frame, Oefner had an idea: to turn each slide into the page of a book. It is something that you have done with some objects on scale, such as car models, but perhaps its most famous work in this plane is the BIALETTI BOOK. In it, we can see different cross cuts from a Bialetti coffee maker which shows not only the machine, but water in the base, coffee in a state of Extraction in the bush and liquid coffee In the upper chamber. They are very thin sheets that make us appreciate the object inside, but if we put the book vertically and look straight ahead, it is like seeing the complete coffee maker from that angle. OEFTER states that he does not see destruction as something negative and that he uses that process of “breaking” objects and reensating them as a way of enhancing all the pieces and components of the original object, immortalizing that protagonist in his current state. That coffee maker cut into cachitos is sentenced to Prepare coffee For all eternity. However, art is also ephemeral, such as the six million banana we talked about by some paragraphs … than ended in his buyer’s stomach. Images | LamborghiniStudio Oefner In Xataka | Goodbye to Ouka Leele, the artist who painted her photographs and was key to the move

There are those who are adding fungi such as cordyceps to coffee to lose weight. Science has many reservations

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Coffee is a food, with numerous positive effects on our body. We get more and more about this Positive coffee actionbut we have determined to improve it adding supplements as proteins either Spirulina. One of the latest trends? Enrich coffee with fungi. So that? To lose weight. And here the evidence is not so clear that this trend of ‘Mushroom Coffee’ is so healthy that invites a coffee with cordyceps to drink. The promise. Eating mushrooms or fungi has nothing weird, but a few years ago we began to see how the food industry It began to add them to other foods to create improved versions of them. One of the first brands that added fungi to the cocoa or coffee was FOUR SIGMICan American company that creates “functional foods” and well -being supplements. That is, coffee is not only coffee: it has a series of additions vegetables to relieve these, support the immune system or accelerate weight loss. The latter is what a more recent grabs Trend in networks like Tiktokthe baptized as ‘Mushroom Coffee’. There are several brands that sell coffee with fungi Cordyceps coffee. The defenders claim that coffee (and other foods) can be enhanced with medicinal fungi whose compounds carry a series of positive effects. Among those fungi are Reishithe León hairhe Maitake or the Shiitake (great in broths)but also the most famous cordyceps. Yes, that parasitic fungus that makes Some ants become ‘zombies‘And what is protagonist of the Apocalypse of ‘The Last of Us’. These fungi can increase energy production and improve metabolic function, helping in the burning of fats. They can also help control hunger, stabilize glucose levels and have Probiotic properties that favor both digestion and nutrient absorption. Market. And it is not a bizarre or the US thing: you can Buy coffee With cordyceps In Amazon If you want the healthy effects of coffee more, Chow they announcegreater energy and improvement in your mental clarity. There are different estimates, but this coffee market is expected to grow at a rate of between 5.4% and 5.7% during the next decade. There are studies that place their value at 1,203.4 million dollars in 2023 with a growth up to 1,833.4 million by 2031. They are considerable figures, but we compare, the estimate of specialty coffee is 62,500 million by 2032 and that of the entire market It will be of 632,000 million for that year. But well, it seems that this trend, little by little, is consolidated and grows. The small print. The logic here seems simple. In the case of protein: if it is a good supplement and coffee is a good food, mixing them works. With fungi and coffee the same thing happens, but something that should not be overlooked: there is a lack of research. The relationship between coffee and weight loss is well documented, being a good stimulating before performing some training and selling the caffeine as supplement. But, although the properties of these fungi are also documented, evidence on coffee with fungi and its action in weight loss or mental well -being is limited. Clinical trials are missing that confirm its direct effectiveness to lose weight and most of those available studies are in animals. Also, as we read in VogueNutritionist Marta Marcè comments that it is not usually specified whether the extract is from the fruiting body (rich in properties) or the roots (less powerful), in addition to using very low doses. And sometimes It is not even the real fungus. Dangers. Although cordyceps has a bad reputation due to fiction products in which it has been the protagonist and its effect on some insectsusually has no health hazards. Cordyceps coffee is approved by the USDA -The United States Department of Agriculture-, but you have to take some things into account. It may produce some allergies in certain people and it is necessary Influence when combining it With other stimulating products or drugs, but most importantly, above all, it is to know where those fungi that supplement chocolate or cocoa. Marketing, already such Because here the danger is how that fungus has been manipulated and the example we have had in Colombia, where a health alert on cordyceps supplements not regulated or fraudulent. And if you dare to try it, be from reliable and out of curiosity, not so much for its numerous promises, that millions move in the other part of the world. Images | Conasi, Four Sigmatic In Xataka | It turns out that the myth that marriage fattens is true. But only for men

Coffee is more expensive than ever. Some researchers have discovered how to make it the same as rich using less coffee

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Cocoa and coffee have experienced a Notable price increase This 2025. different Geopolitical factors, climatic and of transport They have caused the price of coffee to reach absurd limits. For some executives of coffee companies, we are immersed in one “unsustainable bubble”And it is logical that, with coffee at the point more expensive for the last 50 yearslet’s ask ourselves how to prepare the best coffee wearing fewer grains. A group of scientists already has the answer: taking advantage of the Fluid dynamics. And they have reached the same conclusion that the baristas have been promulgating for years. The problem. 2024 meant the culmination of an upward trend: the price of coffee had Uploaded almost 170% in the last decade. A Perfect storm I was promoting that the crops were more scarce in the main coffee producing countriestariffs have not helped, transport has also been sometimes interrupted and there are brands that absorbed the impact of the price increase Until they stopped doing it. Filter coffee. This price increase affects both robust variety like Arabicaand a group of researchers from the University of Pennsylvania wondered if they could make an excellent coffee wearing less grains. Arnold Mathijssen is an assistant professor at the Faculty of University Arts and Sciences and Comment That, although there are several research on fluid mechanics and many others on particles, they have joined both to see if they can enhance coffee extraction. To do this, they focused on one of the elaborations that allows the most control when making coffee: The filter. Here we can precisely establish the temperature of the water, we control how it affects coffee, the amount of grain, the milliliters of water and, With a good millwe can find the right grain thickness to optimize extraction. The perfect point. The team used high -speed cameras to measure water penetration in coffee and the truth is that it did not use techniques that the baristas did not know, but it is interesting to know how they evaluated the process. Margot Young is co -author of study And he states that, before starting directly with coffee, they used transparent silica gel particles in a glass cone (such as the classic Chemex) to see the path that follows the water. With the high -speed chamber and several sensors, they observed how small avalanches were produced inside the “coffee” bed. Little by little, water with a constant jet, the particles mixed better, improving coffee extraction by increasing contact between liquid and grains. They played with different heights, They discovered That, when the water is poured from too much height, the jet breaks into drops that drag air to the cone and the grains, reducing the efficiency of the extraction. If the coffee is poured very close, the penetration is insufficient and the contact between water and grains is reduced. The jug with the swan neck. It is also in a bull or boiler Adequate teapot. To take advantage of fluid dynamics and maximize contact between the elements, Ernest Park, co -author of the study, comments that it is essential to use a swan’s neck. They are with an elongated and curved ‘pitorro’ that allow consistent and precise jet. “If you use a conventional teapot, it is difficult to control where the flow goes,” says Park, “and if the flow is not constant, it does not penetrate enough.” In real experiments with coffee, measurements confirmed that extraction can be optimized by prolonging the spill time using slow and constant movements to take advantage of that Avalancha dynamics. If it is not done at fair speed and height, coffee will be stronger or softer because it will be above or sub -expire. Beyond coffee. It is curious that they have used measurements and physical theories to, as we say, to reach the same conclusion that the baristas have been proclaiming in books and channels like YouTube: A swan neck, slow circular movements and a medium height when preparing filter coffee is ideal to maximize extraction and be able to make a good coffee with less grains. It is interesting to see that this booklet is the one that any coffee enthusiast can have, controlling temperatures, amounts and extraction times However, the researchers comment that they did not do this for fun. Mathijssen says they had “the tools of other projects and we realized that coffee was an interesting model system to explore deepest physical principles that go beyond the kitchen.” For example, this type of fluid behavior helps to understand how water erodes the rock under waterfalls or in the dams. ” “You can start with something small, such as coffee, and end up discovering mechanisms that are important at industrial scales” – Mathijssen The importance of science. But well, beyond “I came looking for money and found gold”, it must be said that coffee and science are very close. And it is not so much a search on how to prepare the best coffee using less grains, but a way to optimize the elaborations to have the best possible drink. He MIT has a course in which students and researchers seek to prepare the perfect cup controlling all the processes and techniques to achieve it. They combine elements, play with temperatures and pressures and calculate everything millimeter to obtain knowledge that They move to Café Diario thanks to the development of better techniques, more sophisticated tools and industrial processes (such as grinding or roasted) much more precise. Images | For City, Ernest Park, James Hoffmann

In our obsession with having a more “nutritious” coffee, we are throwing an ingredient that knows Charco: Spirulina

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In recent years a Curious practice: You have to add supplements to everything. Yogurt? With proteins. Cheese? With proteins. Frozen? With proteins too. In many cases, that ‘proteinization’ It makes no sense because they are added to products that They already contain a certain amount of proteinbut within the trend, there is a sub -totence: convert coffee into a superfood. And one of the last practices is to add spirulina to coffee. Spirulina. A few days ago we counted that Adding coffee proteins was not a bad idea. Creating a protein, banana and coffee milkshake (for example) gives us a lot of protein nutrients and fruitbut also the effects beneficial of coffee. It is something you can easily do at home to increase protein consumption, but it is also something that companies like Starbucks have seen potential. The Protein supplements They are integrated into our diet, but … What is that of spirulina? It is a spiral -shaped greenish microalgae that, converted into dust, has become the new ‘miraculous food’. There are many recipes that we can prepare with spirulina and per 100 grams (an unrealistic daily amount) provides 57 grams of protein, 23.9 of carbohydrates, 3.6 fiber and is rich in vitamins of the B complex. In addition, it has calcium, magnesium, phosphorus, potassium, sodium, iodine, chromium, vitamin A, k and folates. Another Superreceta. Whenever no Replace other foods in the dietSpirulina is a good complement that we can easily introduce in the form of dust into a multitude of food, preparations and sauces. And, as with protein, it is also a good addition to coffee. As? Well in the form of Latte And not looking for a huge protein contribution, but that supplementation of vitamins and minerals. Because also It has an effect antioxidant and anti -inflammatory, can contribute to glucose control and the improvement of vascular function, as well as a good intestinal flora. Come on, it seems that it only has positive effects. Eye. But there is a problem. Well, two. The first is that spirulina must be acquired through sources that ensure its complete security because, although there are studies that show benefits with both a gram a day up to five grams a day, it is a food that comes from the sea and the risk Heavy metal contamination is there. And if you have hyper or hyperthyroidism, It is not an adequate supplement. The second is, as in the case of Starbucks protein coffee, which brands have another miraculous food to label. Pret a manger It is a British fast food chain that has specialized in organic food. Above all, it makes sandwiches and sandwiches, but it has focused on that advertising that they use natural and organic ingredients. Sugar for a tube. There the spirulina fits like a glove, and, as we read in TelegraphIt is an opportunity that the chain has not let. The British media has contacted the dietitian Aisling Piggotspokesman for the British dietary association and, although it has confirmed that spirulina is a good supplement (whenever we do not enter in any of the risk groups that should not drink this), the Coffee with Spirulina de Pret is not. And the key is not in that microalga, but in that it is 19.4 grams of sugar per cup. It is more than there is in a can of a conventional soda and that is why you have to take into account what ingredients the coffee is prepared. Because if you have spirulina, very well, but to mask the taste that amount of sugar is added, the final product It is healthy. Trend vs reality. In the end, it is important not to get carried away by those benefits that some foods promise, but to read the label because, for many properties that spirulina or proteins, already prepared commercial drinks can contain huge doses of sugar that eclipse everything else. And, although coffee with spirulina, or the Chai Latte With this microalga, they have a very ‘instagrameable’ blue tone, the truth is that you have to like the earthly and strong texture, since the rest of the flavors are eaten. Image | Sunbliss, Blenz Coffee In Xataka | We thought it was a waste, but we just discovered that the residue of rice fermentation is a “superfood”

A programmer did not like how his coffee maker extracted coffee. So he dedicated 100 hours to hack her

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Few things give more anger than to play with an extremely simple device that does not respond exactly as you want. An example is the appliances that should be at our service, but sometimes they go from us, they are unnecessarily complex Or they have many functions, but not as simple as “don’t automatically turn off.” That is what a software developer was found to Buy a coffee makerand made the most logical decision. Return it? No: Hold it. And be careful, because that of ‘hacking’ the coffee makers is not so weird. Functions vs User. Gabriel Ciubotaru He is a software developer, but also an expert in cybersecurity and reverse engineering, among other skills. In a recent conference at the Defcamp 2024 (a relevant cybersecurity and hacking conference at European level), Gabriel told how he had acquired a coffee maker that he liked a lot, but that had a very annoying function: at 30 minutes of being on, he automatically went out. It is a function to save energy, and that is fine, but the problem is the enormous contradiction that arises when, every time it turns on, it performs a refined cycle that expels a moderate amount of water. In addition to water, it was a loss of time and Gabriel search between the options until finding a higher time limit: three hours. As he made a coffee every four hours, it was not adequate for his rhythm of life and decided to open the machine. Hold the coffee maker. The task seemed simple: extract the motherboard, locate the microcontroller and identify the system programmed to automatically turn off the machine and perform that refined process, change the firmware with the desired time value and reassemble the machine. The reality is that it found that component relatively easy, but the complicated thing was to find, throughout the code tangle, the lines that it should modify so that the coffee maker went out when he wanted. He did it, looking at a code that controls the warning icons that shows the coffee maker screen so that the user identifies his status following the instructions of the manual, so he modified those values, the modified code rose to the microcontroller and … ready, the coffee maker now works as he wants. I have explained it in a very simple way, but in Gabriel he gives all the details in his conference. He also comments that he has saved 30 seconds a day by investing 100 hours of work to hack the coffee maker, but that it is something that has been totally worth it because now it is the device that works as the user wants. More homemade projects. It is clear that not everyone has the resources, desire, time or interest in getting what Gabriel has achieved. Those 30 seconds, to many, would not be bother us, but what is also true is that there is an interest on the part of some users to hack their coffee makers in one way or another. One of the most popular coffee makers is Delonghi dedicates. It is what I have and has a series of default values ​​that respond to the amount of coffee extraction time. For a pressurized portfilters like the one that carries the machine, they are adequate, but when you buy a portfiltros in the air, these values ​​fall short and we have a way of programming a slower extraction based on combining its three buttons. It is something indicated in the manual, but what is not indicated is how to achieve a better milk foam. The sparkler included is functional, but not perfect. A trick to have more control over the process is to remove the metal part of the sparkler and keep the rubber, with a much thinner nozzle. Thus we can better control the process, but there is a problem: due to the pressure, the nozzle jumps. The solution? Set that mouthpiece to the coffee maker through a flangeand problem solved. Removing functions to the machine. That is a very simple modification, but there is another that is perhaps more interesting because it directly affects how coffee knows. In filter coffee makers, the most common is that the base has a resistance that keeps hot coffee for a longer time. This implies that coffee ‘cooks’ by extraction, but then continues to warm up with a high temperature base that modifies its flavor. It is not ideal, but even expensive machines (and that, supposedly, its manufacturers should know that it affects the flavor) implements it. Therefore, a common modification in this type of coffee makers is to open them and remove the cables that give energy to that resistance. It does not affect anything to the operation of the coffee maker when preparing coffee, but you eliminate that base that continues to cook the coffee once extracted. It is a modification that gives more “fear” than placing a flange, but it is worth it because, as I say, it has a direct influence on coffee. And as that modification there are many others, such as placing a more quality milk foamer in the aforementioned dedicate or changing the water pump pressure, Change the diffuser of water in a moccamaster … More serious implications. Ok, these cases are curious and allow to improve the functioning of the coffee maker, but really hacking a coffee maker is a serious thing. It is something that Martin Hron, Avast Security Researcher, demonstrated to the HAHKE AN INTELLIGENT COFFEE. Focusing on the first generation smartger, Hron got access to the system and realized that it worked as a unprotected Wi-Fi access point, with unbalanced connections and that allowed firmware updates without authentication. What did you demonstrate? Two things. On the one hand, which could rotate the mill without control, waste boiling water or emit beeps. He could also show a rescue message with a URL in which to make the payment so that the coffee maker ceases to behave … Read more

adjust the price of coffee while using them

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The price that a bar charges you for a coffee usually depends on issues such as where you drink it, what kind of grain is or what you accompany it. In Barceloneta, Barcelona’s tourist heart, in that equation it has begun to sneak An extra factor: How long it takes to drink it. If you sit on the restaurant terrace and hurry the cup in less than half an hour You pay a priceif you relax too much and pass from 30 minutes it will be another and if you already lose the notion of time and you end up more than an hour with the cup in front it will cost you much more. The same goes for tea. The measure has already generated debate. Coffee and minutes issue. In full Plaça de la Barceloneta, not much distance from the Museum of History of Catalonia, there is a small cafeteria that has gone viral in networks. His name: Perfetto. The reason: a small poster. On Sunday @maria_lostia, an X user, A tweet uploaded With a photo in the establishment, a plasticized price table and a message are shown: “In Barceloneta if you want coffee you have to drink it in less than 30 minutes.” If the publication of María is already on the way of 302,000 visualizations and has given rise to news in the Catalan media and of rest of the country It is not however because of what it says, but for what it shows. The table in question basically details what a coffee with milk costs, a Capuccinoa cut, a espresso or a tea depending on the time that the client passes on the terrace. More time, higher price. Click on the image to go to Tweet. You choose: 1.6, 2.5 or 4 euros. In The image It is seen for example that a milk with milk costs 1.6 euros. That is the starting price. If the customer passes with its consumption more than 30 minutes the rate is already 2.5 euros and if the time exceeds the price returns to another stretch until it stays in four. Something similar happens with the Capuccinothe cuts, the espressos or tea. For example, a cup of the infused drink costs two euros, but the rate rises to three past the first half hour and four with the second. What gravels that price increase is supposedly the time that the client enjoys the terrace of the cafeteria. It is not strange that businesses charge A supplement To serve drinks or meals outside the premises, but much less is that the price varies depending on the minutes that the customer passed on the terrace. Although for despair of the hotelier I am more than an hour with a single drink. “Businesses are not profitable”. eldiario.es has spoken with Massimo, the owner of the business, who explains that decided to print the famous table after witnessing a anger between customers precisely because of the lack of space. “It was a night when some were waiting for a table they got tired and faced those who were sitting, who had been lengthening without consuming,” says the hotelier. For him the table is a “warning”, “a way of raising awareness.” Despite the level of detail of the rates, Massimo ensures that the cafeteria does not apply them strictly either. “It is actually a kind of joke. And just we charge this if we have customers waiting. No one likes to see how people occupy a table where you want to sit if they are not consuming anything,” He recounts. “Joke” or not, the hotelier recognizes that customers who eternalize their passage through the terraces with a single drink directly affects business profitability. “You can’t spend many hours without consuming. If not, businesses are not profitable.” A not -so new measure. To collect more or less for a coffee depending on the time that the client passes on a terrace is not usual, but there are Other formulas They do have a tour in the sector. For example, businesses that require a minimum consumption or restaurant tables with limited time. Today it is relatively common that when a reservation is made, the waiter reports that the table can be used only until a certain time. Sometimes because the same table is reserved for another customer in a second turn. Another practice that Nor is it new They are the timed terraces, in which the stay of the clients is limited to prevent them from occupying their limited places with a single cane or coca-cola. In 2022 The newspaper It echoed In fact, some hoteliers in Barcelona were applying a kind of “time tarification”, with posters in which they reported the time each client could be based on what he asked. A soda gave right to 30 minutes. A meal at an hour and a half. The background debate. Although over the last days the media focus has been put in Perfetto, the reality is that its decision connects with other background debates that go far beyond the small cafeteria. The first is the attempt of the restoration to make their businesses in a Complex contextmarked by the rise in prices (special mention for Coffee) and the crisis of old formats, such as The reeds either THE MENUS OF THE DAYin crisis precisely because of how difficult it is to adjust costs. The other key debate, especially If we talk about Barcelonais that of the Tourist. The flow of tourists (including foreigners) moves millions of euros, but also directly affects the day to day of the inhabitants of the great destinations in such basic aspects as housing or Commerce, influencing in its operation. I recognized it recently Malaga in A report in which he warned that excessive pressure from the sector “can cause the expulsion of native businesses, being replaced by souvenir stores and tourist -oriented shops.” Images | Bryan Dijkhuizen (UNSPLASH) and Raimond Klavins (Flickr) In Xataka | More and more Spanish bars … Read more

Specialty coffee is expensive and there is something that increases it even more: to remove caffeine

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For many, drinking coffee is almost a daily ritual. There are those who take it for pleasure or by necessity, but there is also the case of Who wants all their benefitsexcept Caffeine. There are many ways to decaffeinate coffee, and not all are equally healthy. Among all methods, we know two that are employees for specialty coffee to remain specialty. Now, they are tremendously technical and more expensive than the most general methods. Market. The demand for decaffeinated coffee is experiencing sustained growth in recent years. In more commercial coffees Like capsules Or snapshots, we have decaffeinated varieties for a long time, but increasingly easy to find options among specialty coffees. Depending on the indicator we take (total market or only grains), and depending on the analysis, it is esteem That the decaffeinated coffee bean market was $ 31,580 million in 2024, with a projection to 41,050 million dollars by 2032. Others analysis They estimate it at 6,740 million in 2023, with a growth up to 12,330 million by 2031. The way they are, in what they coincide is that it is a upward market. Controversy without decaffeinar. Something that has also increased is awareness about what we eat. Maintaining a healthy lifestyle depends on a lot of factors, and that saying of “we are what we eat” points in an adequate direction. Why do I say this? Because there are several ways to eliminate coffee from coffee (although there is always a certain residual percentage), but not all are as natural as we would like. The two most used methods are precisely the most controversial. One is the one who uses methylene chloride to dissolve caffeine. In the process, the solvent is eliminated by evaporation and grains, subsequently, it is washed and dry, passing controls so that the solvent residues are maintained below the legal limits. The other uses ethyl acetate, which is a compound that is found naturally in some fruits and the process is the same as in methylene chloride. Although it is considered more natural, it is still a chemical solvent that can also leave an aroma impregnated in coffee. More natural processes. These processes in which solvents are used have been at the point of view of organizations such as the United States Food and Medicines Administration, being the methylene chloride in the conversation. But there are other methods that are used to substantially reduce the coffee level of coffee. One is the swiss water process. In it, the grains immerse themselves in hot water to dissolve caffeine. Then, the water goes through active carbon filters that retain only caffeine and this process is repeated until the grains contain a minimum percentage of caffeine. Image: Swiss Water Process Another is the one who uses Supercritical co₂. In it, the grains undergo high pressures and expose themselves to CO₂ in a supercritical state, acting as a selective solvent for caffeine. Decaffeination through the supercritical co₂ method | Image: James Hoffmann Technology to coffee power. That they are more natural does not imply that there is no sophisticated technological network after the process. James Hoffman, one of the reference baristas for coffee world lovers, has visited facilities in which this decaffeination process is carried out through the Swiss Water technique and we can see that … it is a fairly boring environment: There are simply drums, silos and warehouses in which that “soaking” of the grains, drying and storage is being carried out. But the key is in the control room. Hoffmann cannot show us the graphs that are used to control these processes, but comments that they have computers connected to probes that, in real time, send information of the caffeine present in the grains in several points of the process. Thus, the technicians are adjusting the process until leaving the caffeine necessary to be considered decaffeinated without altering the properties of the grains themselves. The great drums | Image: James Hoffmann And the cabin in which the information of all the sensors is collected to send it to the technicians responsible for supervising the process | Image: James Hoffmann Specialty. These are two more natural methods because they do not use chemicals or solvents, and something for which they are appreciated is because they better retain both the aromas and the original aromas of the grains. And there is a segment that interests that this is: that of specialty coffee. In the search for a coffee with a better flavor, but above all more sustainable for both farmers and the planet, the specialty coffee is earning a hole between palates both understood and profane. In regions such as Europe and North America, the global specialty coffee market is growing at a 10% annual rate. Of $ specialty coffee. Now, decaffeinated specialty coffee is 1 + 1. The specialty coffee is expensive because there is a meticulous process behind. They are selected crops, the harvests are usually done by hand, they have strict control processes for washing and drying, implies fair trade, more sustainable practices and a lower volume. All that makes it a more expensive coffee both to produce and buy. But, in addition, processes such as Swiss Water or the Supercritical Co₂, due to its complexity, the time that is required and, especially in the case of the supercritical co₂, due to the infrastructure to be mounted, make this type of coffee even more. They take away the caffeine, but add some cents to the price. Tags. That is why the methods without solvents are more used in the decaffeination processes of instant coffee, capsule or the most common mixtures that we find in the bar and the supermarket, while the most natural and expensive methods are those associated with decaffeinated specialty coffee. If you are a consumer worried about this, the way of knowing how your favorite coffee has been decaffiled is … Looking for information and look at the labels. When a coffee uses methods such as the supercritical CO2 … Read more

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