For many connoisseurs, the period from the mid-19th Century to the late 20th Century is the ‘Dark Age’ of coffee. During this era, coffee lost its Middle-Eastern mystical charm and became commercialised and, quite frankly, ordinary.
When coffee was first introduced into Britain during the 17th Century, it was a drink enjoyed by every social class. While the rich would enjoy coffee almost ceremonially in their social clubs, the poor saw coffee as an essential nutrient, a hot drink to replace a hot meal, or hunger suppressant. It was only a matter of time, with the advancement of technology, that large companies would form to take advantage of the coffee commodity.
Traditionally coffee was roasted in the home or in the coffeehouse. A practice imported from the Middle-East was to simply stir-fry green beans in an iron pan over a fire till brown. Some coffeehouses used a more sophisticated method of a cylindrical unit hung above a fire with a handle to rotate the beans inside. Both these methods were only capable of roasting small batches of coffee, a couple of kilos or several pounds at most, which ensured that the coffee was always fresh.
However, with the onset of the industrial revolution and mechanisation, coffee roasting technology soon improved. Commercial coffee roasters were being invented which were capable of roasting much larger batches of coffee. It was now possible for the few to meet the coffee needs of the masses.
It was in the United States where coffee initially started to be commercialised. In 1865, John Arbuckle marketed the first commercially available packages of ground, roasted coffee. His brand, ‘Ariosa’, was sold over a far larger area then any other coffee roaster. Instead of being confined to a small area close to his roasting factory, Arbuckle was able to establish his coffee as a regional brand. Others soon followed suit and, by World War I, there were a number of regional roasters including companies such as Folgers, Hill Brothers, and Maxwell House. These companies offered customers consistent quality and convenient packaging for use in the home, but at a price: freshness. It could be several weeks, or even months, before the end product would reach the customer.
One approach to prolonging the freshness of roasted coffee was to glaze it with a glutinous or gelatinous matter. After the coffee beans had been roasted, a glaze would be poured over them, which would form a hard, protective barrier around the bean. Once such glaze patented by John Arbuckle in 1868, consisted of using: a quart of water, one ounce of Irish moss, half an ounce of isinglass, half an ounce of gelatine, one ounce of white sugar, and twenty-four eggs, per hundred pounds of coffee. Arbuckle experimented with many different glazes over the years, eventually settling on a sugar based glaze. In fact, Arbuckle became such a prolific user of sugar that he entered into the sugar business rather then give a profit to others for the huge quantities he required.
So why were customers willing to buy this coffee? Once ground, coffee quickly loses its flavour and therefore should be consumed as soon as possible (at the very latest within 48 hours). But this was the age of the brand, where consistency ruled king over quality. Local roasters would often produce excellent coffee, but they could also produce foul coffee, occasionally containing a number of adulterations. Customers wanted to trust what they were buying. They wanted their coffee to taste exactly the same, time and time again.
The first coffee brand to come to Britain was Kenco. In 1923, a co-operative of Kenyan Coffee farmers set up a coffee shop in Sloan Square (London), called the Kenyan Coffee Company, to distribute high quality coffee beans around Britain. Their shop proved very popular and their brand of coffee (renamed Kenco in 1962) soon spread throughout the UK.
Worse was to come to the brew known as coffee. As regional roasters grew into national roasters and then into international roasters, their pursuit of profit intensified. Traditionally coffee came from the ‘arabica’ variety of coffee bush. But in the 1850s, the French and Portuguese began to cultivate a different variety of coffee bush, known as ‘robusta’, on the west coast of Africa between Gabon and Angola. Robusta beans were (and still are) cheaper then arabica beans as they are easier to grow and have an inferior flavour. Coffee roasters looking to minimise their production costs started blending robusta beans with arabica beans in increasing quantities. They also used shorter roast times, to reduce weight loss stopping the coffee from fully developing its complex flavour.
However the lowest point for coffee comes with the introduction of instant coffee – a drink bearing little resemblance in taste to actual coffee. Although the first commercially produced instant coffee, called ‘Red E Coffee’, invented by George Constant Washington, an English chemist living in Guatemala, was marketed in 1909, it is Nestlé who are generally attributed with the invention of instant coffee. In 1930, Nestlé were approached by the Instituto do Café (Brazilian Coffee Institute) to help find a solution to their coffee surpluses. They believed that a new coffee product that was soluble in hot water, yet retained its flavour, would help stimulate World coffee sales. After seven years of research and frequent tasting, scientist Max Mortgenthaler finally achieved the desired results and, on 1st April 1938, Nescafé was launched, first in Switzerland and then later in Britain.
Some claim that it was the introduction of commercial television in 1956 that acted as a catalyst to the success of instant coffee in Britain. The commercial breaks were too short a time in which to brew a cup of tea, but time enough for an instant coffee. There is probably some truth to this claim as, by the 1960s, the majority of the tea industry started producing tea bags, an invention by Thomas Sullivan over half a century earlier (1904). Tea bags were seen as more convenient, simpler and quicker to use then traditional loose leaf tea and so could compete against instant coffee.
The coffee industry soon realised the association between commercial breaks and coffee drinking and started investing heavily in television advertising. Probably the most famous series of coffee advertisements were made for Nescafé Gold Blend. First aired in 1987, these advertisements focused on the sexual chemistry between a couple, played by Anthony Head and Sharon Maughan, acted out in a mini soap opera. The advertisements gripped the whole nation, featuring as frequently as Eastenders or Coronation Street as topics of conversation. This original series of advertisements ran for ten years, increasing sales of Gold Blend by 40% in the first five years (there were two further, less successful, sets of advertisements with different actors). Such was the profile of these advertisements, that they even featured as a news article on the ‘News at Ten’.
With the coffee industry focused on price rather then quality, it was little wonder that coffee sales became stagnant. Coffee drinking was now more about a caffeine fix rather then about savouring the taste, to be drunk in a break from work, rather then to be enjoyed over conversation or while reading the newspaper. Unsurprisingly the younger generations born in the 70s and 80s turned their back on bitter coffee, preferring sugary soft drinks such as Coca Cola and Pepsi for their caffeine kicks.
No comments, bulicio, January 11, 2018
Over aeons of time, our bodies have adapted to cope with survival in a harsh environment. Although we achieved civilization thousands of years ago, our bodies have not evolved to adapt to this change. If we imagine ourselves back in the distant past we would have eaten less sugar, salt and fat in a year or more than we now eat in a week or less. We would have eaten a diet of meat and fish, mostly vegetable matter, fruit, berries, nuts, seeds and roots. We would only have drunk water, and may have sampled the splendour of honey. Foods would be rich in fibre, some protein, essential fats, vitamins and minerals, but low in sugar, salt and saturated fats. We would have been in almost constant motion; playing, working, foraging, preparing food, but rarely staying still. (I think that it is important to remind ourselves that our body is designed to be active, but that we often think of exercise as formal, vigorous, structured pursuits. It can be easy to persuade ourselves that going swimming or playing football twice a week is enough [and so we have an excuse for driving to work and to the local shops]. And although it is great to do these things, we can stay fit and healthy without a gym membership, just by doing everyday movements; walking, cleaning the house, and gardening, and yes I shall say that well-worn phrase- leaving the car at home.)
Don’t think that our person from the past would have been feasting on jumbo mammoth steaks Flintstone-style all day long either. Meat may have been in scant supply for much of the time (have you ever tried to catch a rabbit?) and women and children spent a large amount of time foraging for nuts, roots, berries and vegetable matter. Everyone would have been involved in acquiring food, and all methods of obtaining food would have used large amounts of energy; you have to cover wide areas to provide enough food for a family. Even when farming became a way of life huge amounts of energy would have to be invested in producing the fruits, vegetables and animal products. Animals too would have been reared on a diet of more complex foods rather than modern high-energy processed feeds. It is thought that their meat would have been much less rich in saturated fats and so healthier for the people consuming it.
Food production would have been part of every day life, unlike today where food arrives pre-packed, smothered in cellophane, produced days, weeks or months ago in a factory hundreds of miles away, glazed with wax, identical in size and colour to its neighbour, lacking any aroma, and likely to be lacking in nutrition. Our imaginary person would have experienced real, largely unprocessed food, and a varied seasonal diet (no strawberries at Christmas for Ms Caveperson). It is likely that they would have a relationship with what they had produced. If you ever grow your own fruit and veg you will understand how exciting it is to watch things grow, then how good it feels to harvest and prepare them. People would have wasted nothing- all parts of every fruit, vegetable or animal would be used for something, almost nothing was unusable; today in the UK one third of our food is thrown away and wasted, out of every 2 bagged salads purchased today, one will go in the bin (sounds familiar?).
Another aspect of our imaginary person’s relationship to food is the social aspect. People would have produced and processed the food together, celebrated harvests and abundant times, and eaten together as a family or group. Children would help the adults, and learnt how to grow and prepare food ensuring that they would be able to look after themselves as adults. Meal times may have been the only time when the extended family would be gathered together to swap the day’s news, gossip and stories. This way people eat more slowly, and eat less allowing their body to feel full and satisfied. Food would have produced social bonding and been a central and essential part of social life.
Life would have been hard, and still is for many people today who have to provide their own food, and so I don’t want to over-romanticise this imaginary person. However, I think that this person from the past is a useful tool for understanding what our eating and activity profile should be more like if we wish to be healthier and happier. There would have been no slouching on a sofa in front of the TV, no Chicken Dippas, micro-chips, and definitely (and thankfully) no Pringles. Our imaginary person may not even recognise these things as food.
Underneath it all we are still cave people, our bodies and brains have evolved to take nutrition from simple whole foods, we thrive on human contact and still feel the need to eat together and share food, and our bodies are healthier if we exercise consistently. We need a diet rich in whole foods, in raw foods, and home cooked foods. We should pick foods which are low in sugar, salt and saturated fat. If you are doubtful about the validity of a food, ask yourself how far-removed it is from its natural state, could you make it yourself, would it have existed a hundred years ago or more? If the answer is no then the chances are that it is not very healthy. We need to explore the excitement of foraging for food, growing it and preparing it, we need to rediscover the simple pleasures of podding peas, chopping fresh herbs, picking blackberries, and making pickles and jams.
No comments, bulicio, September 18, 2017