Living: The morning brew

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 Photo by R.T. Gonzalez

Photo by R.T. Gonzalez

By M. A. Horta

sac-ranger@alamo.edu

The grinding of beans, the hiss of steam and the rich aroma of roasting coffee are all part of the coffee experience.

Coffee is a desired stimulant immersed in people’s lives, especially in student lives.

Sophomore Brandy Canizales said she drinks five cups of coffee a day.

“I want to be awake during class,” she said.

According to the National Coffee Association website, coffee sparks an invigorating kick to the central nervous system and decreases drowsiness and fatigue.

If you are studying for an exam or working on homework, it can lengthen attention span and quickens reaction time.

Coffee also can serve as a great accompaniment to socializing in between classes.

Starbucks manager Lilly Elizardo said caffeine products are in high demand in Loftin Student Center.

Elizardo said there are many caffeine choices in the cafeteria: coffee, energy drinks, tea and soft drinks, but java is popular.

On average, 150 cups of coffee are sold, mostly between 7 a.m. and 2 p.m., she said.

Coffee is also available at the Starbuck’s in Moody Cafe on the second floor of Moody Learning Center.

But what to order?

Coffee comes in three roasts, light, medium and dark, which are simplified descriptions for how long and at what temperature beans are roasted, creating what is known as a roast profile.

For example, a lighter roast is roasted at a low temperature and for a shorter time than a medium or dark roast.

Companies guard their roast recipes for many types of coffees, but not so secret is the key to espresso.

The National Coffee Association said an espresso depends on a good blend of beans of particular origins.

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