Mindful coffee is a concept that brings together two life-enhancing things to improve your state of mind and your enjoyment of every cup. Erin O’Connor enlightens us about how it works
Coffee is typically consumed while you’re doing something else: going to work, in a café catching up with friends, as an aid to a long study or working session. It’s frequently a pleasant, comforting component of everyday life – but all too often your mind is elsewhere when you consume it.
Most of us will have to admit that when we multitask, at least one of the tasks in hand inevitably fails to be fulfilled to its greatest potential. In fact, most people find you get more done – and more fulfilment from your day – if you focus on tasks individually rather than trying to cram them all in at once. With that said, the next time you make or buy a coffee, think about consuming it mindfully.
Esta historia es de la edición Issue 36 de Caffeine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 36 de Caffeine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
