Covid or Coffee? The Lowdown on Lockdown

Where did this mania for drinking coffee come from! It seems to be to the middle classes and the rich what Kentucky Fried is to the great unwashed. It’s nuts. Well. Quite literally.

What has happened to New Zealand when we experience a lock-down of a week and that culminates in countless people revealing that their biggest, most passionate wish when they come out of lock-down where they have enjoyed many good thing such as food as fine as they can cook, drinks to whet their whistle and the companionship of a bubble which cis as good as those in it, is to have a coffee. They strut outside the coffee shops holding their prized coffee out front as if it is some piece of golden, religious paraphernalia and show smiles that dangerously run the risk of damage to their faces. They Oooohhh, they Aaaahhhh and assure us that they have been on tenterhooks just waiting for release to have their first coffee and slyly admit that they have been waiting for this first coffee, it is to them a kind of Waiting for Godot experience.

The coffee culture has been a somewhat fast development in New Zealand culture, and I blame the invention of the take-away cup. It alone revolutionised the purchase of coffee to take with you whatever you are doing and wherever you are going. It has the power to influence the design of motor vehicles with the creation of those round spaces with have an opening with the ability to keep your precious cargo safe. I read the other day that electric cars will in time be fitted with AMCM capability. These small Auto-Mobile-Coffee-Machines will keep you supplied with the best coffee available long after you run out of power through a small solar panel on the back of the mirror.

I am a veteran of coffee drinking as my parents back in the 1950s served coffee made with chicory. Mr Google tells me that Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the daisy family Asteraceae, usually with bright blue flowers, rarely white or pink…. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fibre and the essence was used to make coffee.” 

Be warned, coffee beans are said to be very expensive soon and Chicory Essence could well make a comeback. If you have read the description above it is certainly a talented plant with more uses than simply making coffee.

My Mum must have known a thing or two because we didn’t know anyone else who drank it! And this information comes as a surprise as I thought over all those years and until now that Essence of Chicory was made from industrial waste such was the putrid taste which we tolerated as the drinking of “coffee” was considered a treat.

But on reflection I rate this coffee thing and its drinkers ahead of the untold numbers who crave for and descend on the house of Colonel Sunders and others to feast on take-aways which I note are now known as take- outs! There is no doubt that we are becoming known for our culinary practices. 

Whatever happened to Dinner Parties, shared picnics under the trees at the lake, and drinks at five? And by the way, my favourite coffee at the moment is an Americano!

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  1. Gaynor Matthews says:

    HI Stuart, loved your Covid or Coffee Article. I remember as a child using CAMP coffee syrup to make a lovely hot milky coffee. That too was made with chicory. I also use inulin powder as a sweet substitute it features quite heavily in Bridget Davis “Healthy Kitchen” cookery book (MIT Alumni).

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