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Coffee Better Than Napping
If you are a sleepy driver, then coffee is better for you rather than taking a nap. The New York Times looks into which option is better to help sleepy drivers stay alert: a nap or a cup of joe. In a study conducted by French researches to determine which better helped drivers avoid crossing the centre line, it looks like coffee wins out, but how well it works depends on your age.
For middle-aged drivers, aged 40 to 50, coffee was a far better choice. Caffeinated coffee lowered risk for these drivers by 89 percent, while the nap only reduced line crossings by 23 percent. But among younger drivers, a nap was almost as effective as caffeine. Among 20- to 25-year-old drivers, the risk of line-crossing fell by 66 percent after a nap, and 74 percent after drinking caffeinated coffee.
Dutch drink less coffee
Coffee consumption has fallen by about 13 percent since 1996, to an average of 3.2 cups per person per day in 2006.
The Scandinavians are the biggest coffee drinkers in the world, Statistics Netherlands (CBS) reported on Monday.
The Dutch consumed 6.9 kg of coffee per person in 2006. That comes to 3.2 cups of coffee a day. In 1996 that figure was 3.6 cups. Consumption fell until 2003, but has remained more or less stable since.
Between 1996 and 2006 the consumption of tea, soft drinks, mineral water and wine has been on the rise. Coffee was the most consumed drink in 2006; tea came in second place with 100 litres per person.
The Scandinavians drank an average of 4.3 cups of coffee per day in the 2002-2006 period. Consumption in Belgium, Luxembourg and Switzerland was also higher than in the Netherlands.
Coffee is markedly less popular in Eastern European countries. It is remarkable that inhabitants drink less than one cup a day on average in most coffee-producing countries with the exception of Brazil and Costa Rica.
Coffee Toffee ‘Pie’
Ingredients
1. 1/4 cup granulated sugar
2. 1 1/2 cups Rice Krispies, partially crushed
3. 1/2 ounce fine-quality bittersweet chocolate (not unsweetened), finely chopped
4. 2 teaspoons instant coffee granules or powder
5. 2 cups 1% milk
6. 1/2 teaspoon unflavored gelatin
7. 3 tablespoons cornstarch
8. 3 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
9. 1/4 cup packed light brown sugar
10. 2 teaspoons dark rum
11. 1/3 cup well-chilled heavy cream
12. 1 teaspoon packed light brown sugar
13. 1/4 teaspoon instant coffee granules or powder
14. 1 teaspoon dark rum
15. 1/2 ounce bittersweet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate
How to cook
1. Make crust: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
2. Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
3. Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
4. Make filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
5. Whisk together cornstarch and remaining 1 7/8 cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
6. Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn’t set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
7. Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
8. Spread evenly over chilled custard, then run a thin sharp knife around edge of ‘pie’ and remove side of pan.
Yield: 6 servings