Tag Archives: mocha

Café au lait Painting

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Painting number 8 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

Art Prints

Café au lait (coffee with milk”) is a French coffee drink. The meaning of the term differs between Europe and the United States; in both cases it means some kind of coffee with hot milk added, in contrast to white coffee, which is coffee with room temperature milk or other whitener added.

In Europe, “café au lait” stems from the same continental tradition as “café con leche” in Spain, “kawa biała” (“white coffee”) in Poland, “Milchkaffee” (“milk coffee”) in Germany, “koffie verkeerd” (“incorrect coffee”) in The Netherlands, and “café com leite” (“coffee with milk”) in Portugal (and also in the South American country of Brazil). In northern Europe, café au lait is the name most often used in coffee shops.

At home, café au lait can be prepared from dark coffee and heated milk; in cafés, it has been prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940s – thus it refers to the usual “coffee + milk” combination, depending on the location, not to a specific drink.

“Café au lait” and “caffè latte” are used as contrasting terms, to indicate whether the beverage is served in the “French” or the “Italian” way – the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas “Café au lait” might be espresso or dark coffee based.

In many American coffeehouses, a “café au lait” is a drink of strong drip brewed or French pressed coffee, to which steamed milk is added; this contrasts with a “caffè latte”, which uses espresso as a base. American café au lait is generally served in a cup, as with brewed coffee, being served in a bowl only at shops which wish to emphasize French tradition.

The term misto (literally, “mixed”) is also used to refer to a café au lait, most notably by Starbucks.

Café au lait in New Orleans has been popularized contemporarily in part by Café du Monde. There, it is made with milk and coffee mixed with chicory, giving it a strong, bitter taste. Unlike the European café style, a New Orleans café au lait is made with scalded milk — milk warmed over heat to just below boiling — rather than steamed milk. Inclusion of roasted chicory root as an extender in coffee became common in colonial Louisiana, and eventually was incorporated as a regular coffee additive. The bitterness of the chicory offsets the sweetness of the powdered-sugar-covered beignets, a common accompaniment.

(Visit Wikipedia for the complete original article on Cafe au Lait.)

Chocolate Molecule Painting

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Painting number 6 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

Photography Prints

“Chocolate Molecule” is the third of a series of mouthwatering paintings depicting the building blocks of favorite foods and flavors. The primary alkaloid found in chocolate is theobromine, made from carbon, oxygen, nitrogen and hydrogen.

Theobromine (theobromide), also known as xantheose, is a bitter alkaloid of the cacao plant. It is found in chocolate as well as in a number of other foods, including the leaves of the tea plant, and the kola (or cola) nut.

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine’s Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a “tribute”.

The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.

(Visit Wikipedia for the complete original article on Chocolate.)

Caffeine Molecule Painting

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Painting number 4 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

Art Prints

“Caffeine Molecule” is the first of a series of mouthwatering paintings depicting the building blocks of favorite foods and flavors. Caffeine is made from carbon, oxygen, nitrogen and hydrogen.

Caffeine is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug. It is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. It is most commonly consumed by humans in infusions extracted from the bean of the coffee plant and the leaves of the tea bush, as well as from various foods and drinks containing products derived from the kola nut. Other sources include yerba maté, guarana berries, guayusa, and the yaupon holly.

In humans, caffeine acts as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness. It is the world’s most widely consumed psychoactive drug, but, unlike many other psychoactive substances, it is both legal and unregulated in nearly all parts of the world. Beverages containing caffeine, such as coffee, tea, soft drinks, and energy drinks, enjoy great popularity; in North America, 90% of adults consume caffeine daily.

Global consumption of caffeine has been estimated at 120,000 tonnes per year, making it the world’s most popular psychoactive substance. This amounts to one serving of a caffeinated beverage for every person every day.

Common sources of caffeine are coffee, tea, and (to a lesser extent) chocolate derived from cocoa beans. Less commonly used sources of caffeine include the yerba maté, guarana and ilex guayusa plants, which are sometimes used in the preparation of teas and energy drinks. Two of caffeine’s alternative names, mateine and guaranine, are derived from the names of these plants.

One of the world’s primary sources of caffeine is the coffee “bean” (which is the seed of the coffee plant), from which coffee is brewed. Caffeine content in coffee varies widely depending on the type of coffee bean and the method of preparation used; even beans within a given bush can show variations in concentration. In general, one serving of coffee ranges from 80–100 milligrams, for a single shot (30 milliliters) of arabica-variety espresso, to approximately 100–125 milligrams for a cup (120 milliliters) of drip coffee. Arabica coffee typically contains half the caffeine of the robusta variety.

In general, dark-roast coffee has very slightly less caffeine than lighter roasts because the roasting process reduces a small amount of the bean’s caffeine content.

Tea is another common source of caffeine. Although tea contains more caffeine than coffee (by dry weight), a typical serving contains much less, as tea is normally brewed much weaker. Besides strength of the brew, growing conditions, processing techniques and other variables also affect caffeine content. Certain types of tea may contain somewhat more caffeine than other teas.

Tea contains small amounts of theobromine and slightly higher levels of theophylline than coffee. Preparation and many other factors have a significant impact on tea, and color is a very poor indicator of caffeine content. Teas like the pale Japanese green tea, gyokuro, for example, contain far more caffeine than much darker teas like lapsang souchong, which has very little.

Caffeine is also a common ingredient of soft drinks, such as cola, originally prepared from kola nuts. Soft drinks typically contain about 10 to 50 milligrams of caffeine per serving. By contrast, energy drinks, such as Red Bull, can start at 80 milligrams of caffeine per serving. The caffeine in these drinks either originates from the ingredients used or is an additive derived from the product of decaffeination or from chemical synthesis. Guarana, a prime ingredient of energy drinks, contains large amounts of caffeine with small amounts of theobromine and theophylline in a naturally occurring slow-release excipient.

Chocolate derived from cocoa beans contains a small amount of caffeine. The weak stimulant effect of chocolate may be due to a combination of theobromine and theophylline, as well as caffeine. A typical 28-gram serving of a milk chocolate bar has about as much caffeine as a cup of decaffeinated coffee, although some dark chocolate currently in production contains as much as 160 mg per 100g.

(Visit Wikipedia for the complete original article on Caffeine.)