Hot drink
A hot drink is a drink that is usually made with hot liquid and drunk while warm. The boundary between warm and hot is around 60 ° C. Ingredients such as caffeine , theobromine or ethanol make it a stimulant thanks to their stimulating effect .
preparation
In most cases, it is a preparation that requires hot water or hot milk to dissolve ingredients or to melt an infused substance, such as coffee , tea or hot chocolate . Hot water is also required for alcoholic hot drinks such as mulled wine or punch in order to dissolve the ingredients of added spices such as cinnamon or cloves . Most hot drinks are ideally not prepared with boiling water, but with a water temperature slightly below the boiling point .
The automatic production or preparation of hot beverages nowadays often takes place in specialized machines such as the portion coffee machine or the drinks machine . The term warm beverage is also used in connection with beverage vending machines which, in contrast to the cooker or beverage systems with brewing groups, only provide warm water in order to prepare instant products .
history
Today, hot drinks are usually no longer salty, but are flavored with sugar as required . As for the eating habits, however, they come from the soups . In Central Europe , hot drinks have replaced traditional morning and evening soups since the 17th century. Coffee, tea and cocoa were colonial goods , therefore luxury goods and initially restricted to the aristocratic courts and wealthy merchants. In the 18th and 19th centuries, more and more parts of the western world wanted and were able to afford this luxury. It brought about a fundamental change in the drinking culture in Europe as well as the eating culture of the early modern period , such as the increased consumption of bread , confectionery and cakes .
literature
- Annerose Menninger: Enjoyment in the midst of cultural change: Tobacco, coffee, tea and chocolate in Europe 16. – 19. Century, Steiner, Stuttgart 2008. ISBN 978-3-515-09179-4
- Wolfgang Schivelbusch : Paradise, Taste and Reason: A History of Luxury Foods. Hanser, Munich / Vienna 1980, ISBN 3-446-12984-7 . Paperback: Fischer-TB 4413, Frankfurt am Main 1992, ISBN 3-596-24413-7 .
Individual evidence
- ↑ cf. Martin Beutelspacher: Techniques for preparing coffee, in: Ruth-Elisabeth Mohrmann : Eating and drinking in the modern age, Waxmann, Münster 2006, pp. 125–146. ISBN 978-3-8309-6701-9
- ↑ Elektro für die Betrieb, Technical Instructions No. 11, INES Hamburg 1997, p. 26 , accessed on Nov. 8, 2015.
- ^ Hans Jürgen Teuteberg , Günter Wiegelmann : Our daily fare. History and regional character, Coppenrath, Münster 1986, p. 346. ISBN 978-3-88547-279-7
