Not only is caffeine the most prominent drug in our society, but it is also the only thing that gives us the strength to get to class in the morning.
At the University of Dallas, coffee is an intimate part of our culture through our ties to Italy and the inspiration that it gave to our beloved Cap Bar in 1987.
The coffee culture at UD embraces shots over ice as an essential quality for functioning students.
Because of our Rome campus, UD is intimately connected to Italy, and from that connection flows the love and appreciation of espresso shots.
In a previous University News article, senior Sara Coello said that coffee is so linked to our campus that it might as well be part of our Core curriculum.
“Students should be able to use Biology of Caffeine Addiction and its accompanying lab in order to fulfill the life science requirement, and Physics of the Espresso Machine for their physical science,” Coello said.
While the “Biology of Caffeine” may seem a joke to some, scientists have taken on this very subject to determine the effects caffeine has on the brain.
Within the last decade, 23 experiments, testing different levels of caffeine intake, have shown that moderate levels of caffeine consumption — one to four cups of coffee a day — significantly improved cognitive function.
Not only has moderate coffee consumption been proven to improve cognitive function, but it also improves mood and physical performance.
While many athletes fear that drinking coffee before an athletic performance would dehydrate them, recent studies show that it takes up to five cups of coffee to negatively affect hydration. In fact, caffeine improves neuromuscular performance and enhances reaction time.
The caffeine in coffee may have many benefits, mentally and physically, but coffee also simply tastes good.
In Italy, coffee is smoother, richer and less expensive. Italians take their coffee seriously, which I greatly appreciate.
A cappuccino’s rightful time is in the morning before 11 a.m. Tradition says that milk in the afternoon upsets one’s stomach, which is why Italians then switch to plain black coffee or espresso shots.The Italian coffee I’ve tasted can be categorized as rich and smooth. The flavor is intense without being too bitter, and I have never experienced a “grainy” texture, only smooth like the gliding chariots.
In America, coffee tends to be strong, bitter and rough, which is why I greatly appreciate the Italian-styled Cap Bar on campus that provides for me the strong, semi-bitter, smooth coffee I so dearly love. .
Bridget Kennedy, a junior and avid coffee lover, wrote in a poem:
“Mine eyes have yet to fall on one more fair.
Yes, sight of his unrivaled from bring glee.
For I’m, by him whom none do close compare,
Revived in knowing that into me he
Instills the needed strength to persevere.
Ev’n by my side on all those stress-filled nights,
Nearer to me before the sun appear.
Dew trickles down his side under sunlight;
Cool droplets gather on his podium.
Or, the ethereal steam arising out
From opened head into the cold that numbs,
Fragrant in sweet bitterness, without doubt.
Expression of my gratitude to thee,
Exposes not your splendor, dear coffee.”