Beyond the Brew: Exploring Alternatives to a Daily Tea Ritual
When tea's allure fades, coffee, particularly espresso, offers a compelling alternative with its distinct sensory profile and stimulating qualities.
Question: What non-tea beverage do you find yourself reaching for when you need a break from your usual tea routine?
The comforting embrace of tea is, for many, a daily ritual. However, even the most devoted tea enthusiast occasionally craves a change of pace. When the familiar aroma of steeped leaves no longer captivates, I find myself gravitating towards the bold and invigorating world of coffee, specifically, the nuanced experience of espresso.
The Allure of Espresso
Espresso, with its concentrated flavour and distinct crema, presents a sensory departure from the subtler profiles often found in tea. The creation of this potent brew is an art form, deeply influenced by the quality of the beans and the brewing process. Research into espresso foam, or crema, highlights its delicate structure. The stability of this foam is influenced by factors such as lipid content in the coffee beans [1]. For instance, pure Arabica espresso, known for its higher lipid content, can be more susceptible to foam destabilization [1]. This complexity in foam formation, driven by the interplay of proteins and lipids, adds another layer to the appreciation of an espresso shot.
Coffee’s Sensory Landscape
The sensory attributes of coffee are a vast landscape, offering a rich alternative to tea. Studies on various coffee co-products, such as cascara and silverskin, reveal significant differences in their quality and acceptance, influenced by factors like water activity and pH [2]. The pH of Coffea arabica co-products, for example, can range from 4.22 to 4.67, while Coffea canephora co-products might exhibit higher values between 5.90 and 5.97 [2]. These variations in chemical composition directly translate to distinct sensory experiences, much like the diverse flavour profiles found across different tea cultivars [3]. The characterization of volatile compounds in Arabica coffee, particularly through methods like the honey processing method, further underscores the intricate aromatic tapestry that coffee offers [4]. This exploration of coffee’s chemical makeup and resulting sensory attributes provides a compelling reason to seek it out as a break from tea.
A Stimulating Counterpoint
Beyond its flavour, coffee, particularly espresso, offers a distinct stimulating effect. While tea also contains caffeine, the rapid delivery and concentration in espresso provide a more immediate jolt. This difference in experience can be precisely what one seeks when needing a refreshing break from a more gradual awakening often associated with tea. Furthermore, while sugar intake can be linked to mood, the immediate sensory pleasure derived from a well-crafted espresso can itself be a mood enhancer, distinct from the potential mood-altering properties of beverages like hot chocolate [5].
When the familiar comfort of tea becomes routine, the rich aroma, complex flavours, and invigorating properties of coffee, especially in the concentrated form of espresso, offer a welcome and stimulating alternative. It’s a different kind of ritual, one that awakens the senses in a unique and satisfying way, providing a perfect interlude before returning to the cherished world of tea.
References
[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Anna Kaiser, Sylva M Schaefer, Inken Behrendt, Gerrit Eichner, Mathias Fasshauer — Association of sugar intake from different sources with incident depression in the prospective cohort of UK Biobank participants. — 2023-Mar — https://pubmed.ncbi.nlm.nih.gov/36205767/ [6] — Huanwei Jian, Ruohong Chen, Lingli Sun, Qiuhua Li, Junxi Cao, Xingfei Lai, Zhenbiao Zhang, Suwan Zhang, Mengjiao Hao, Shili Sun, Zhongzheng Chen — Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways. — 2025-Aug-12 — https://pubmed.ncbi.nlm.nih.gov/40870713/ [7] — Chunju Peng, Yuxin Zhao, Sifeng Zhang, Yan Tang, Li Jiang, Shujing Liu, Benying Liu, Yuhua Wang, Xinghui Li, Guanghui Zeng — Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing. — 2025-Jul-17 — https://pubmed.ncbi.nlm.nih.gov/40724328/