Coffee’s ready

When coffee started an “ideas club”

History

Picture London in the 17th century: cold that bites your ears off, streets full of mud, and you tucked into a cozy little spot where, for a penny, you got a cup of coffee and conversation for days. That’s when the coffeehouses were born, and people nicknamed them “penny universities”.

Merchants, writers, sailors, wig-wearing scientists, and anyone itching to debate absolutely everything would all end up in the same room without throwing punches (well, sometimes, but politely). Coffee got famous as the “sober” option, a break from the morning beer lots of people used to drink. And with clearer heads and brains switched on, ideas started flowing like spring honey.

So what exactly was a coffeehouse?

Honestly, it was a mash-up of a bar, a make-do library, and a “let’s fix the world” office. You paid a little, sat down, read pamphlets and newspapers, and started chatting with strangers like you’d been mates forever. Think of it as a group chat, but with wooden chairs, fireplace smoke, and a tiny coffee keeping your eyes wide open.

Did important stuff really come out of them?

Yep, some coffeehouses became hubs for business and science. People say Lloyd’s, which would later turn into the famous marine insurance market, started in a café (Lloyd’s Coffee House) where merchants insured ships and swapped info. In others, folks dissected experiments, world news, and theories with the same passion you use to argue whether coffee is best black or with milk.

Magikito moral: one cup won’t fix the planet, but it can start a conversation that changes your day. Today, find your own little “coffeehouse”, a moment with someone who makes you think and laugh, even if it’s in the kitchen with the coffee maker huffing away.

Arabica vs Robusta: why one smells like a gentle caress and the other gives you a proper shove

Science bite

This morning before breakfast we sniffed two coffee jars and something very scientific happened: one smelled like “mmm, that’s lovely” and the other was more like “whoa, this wakes up even my middle name”.

That’s where arabica and robusta beans come in, two species (okay, two whole universes) that land in your cup with very different personalities. It’s not barista posing, it’s biology, chemistry, and a tiny bit of plant survival mode.

What does it mean when a coffee is arabica or robusta?

They’re two plant species: Coffea arabica and Coffea canephora (robusta). Picture two cousins: arabica is the refined, delicate one, it usually does best up in the heights with steadier temperatures. Robusta is tougher to mess with, it handles heat and some pests way better. That lifestyle shows up later in the bean.

Why does robusta usually have more caffeine?

Caffeine, besides putting you on full power, is a natural pesticide for the plant. It’s like the little coffee plant going, “bite me and I’ll ruin your afternoon”. Robusta, which often lives with more bug pressure and rougher conditions, tends to pack more caffeine than arabica.

Why does arabica often taste more aromatic and less bitter?

Here the bean’s chemistry is the boss: arabica usually has more aromatic compounds and, in general, less caffeine and less “astringency”. Robusta often brings more bitterness and a more “earthy” or “dark cocoa” body, which is why it’s used a lot in blends to add punch and crema in espresso. It’s like choosing music: arabica is pretty acoustic, robusta is drums that mean business.

Is arabica coffee better than robusta?

There’s no Coffee Court. It depends on what you want: if you’re chasing floral, fruity, or soft chocolatey aromas, arabica usually hits the spot. If you want strength, crema, and a coffee that lifts even your thoughts off the couch, robusta has its place. And then there’s the roast, the grind, and the brewer, which are like the bean’s “final hairstyle”.

Magikitos translation and interpretation: there are arabica days (soft, chatty, blanket vibes) and robusta days (get-it-done, push-forward, “come on then”). Today, don’t judge yourself by your energy. Ask what kind of cup your body needs and let it have the treat.

Black Gold (2006): coffee, commerce, and a trip that sticks with you

Movie recommendation

Black Gold (2006)

This documentary dives straight into the coffee world from the very start. From the farmers (especially in Ethiopia) all the way to the global market.

Prices going up and down like a caffeine-fueled squirrel.

It shows you the real life behind every sip, the true story hiding in that little morning coffee.

Why watch it: because afterwards you look at your mug like it’s got a heartbeat. And it hooks you with that “wait, how does this whole business work on the inside?” vibe, which is seriously satisfying if your curiosity gremlin wakes up.

Put it on one afternoon with some dramatic lighting and a warm coffee by your side. And when it ends, sit in silence for a minute. Sometimes the best pairing for coffee is knowing where it comes from.

Coffee makers at home: the “tribe” that defines you without you even noticing

Curiosity

We’re about to drop a woodland truth on you: the coffee maker in your kitchen says things about you, even if you never signed any manifesto.

We see it like clans from Taramundi, each with its own little ritual.

What are the most common coffee makers, and what kind of coffee do they usually give you?

  • Italian (moka): intense and classic, with that “glug-glug” that sounds like home. If someone at your place says “now this is real coffee”, there’s probably a moka nearby.
  • Espresso (manual or super-automatic): short coffee, crema, and that bar vibe while you’re still in slippers. This is the “I don’t negotiate with anyone in the morning” machine.
  • Filter / drip: big mug, gentle and steady. It’s the “I’ll keep working in little sips” coffee maker, like carrying a liquid blanket for hours.
  • French press: body and those coffee oils, a more “rounded” texture. Perfect if you’re into the ritual of waiting 4 minutes while staring out the window like that counts as meditating (spoiler: it kind of does).
  • Capsules: fast and zero drama. They’re the emotional microwave of coffee: boom, cup, go live. And if you feel fancy one day, you can always get picky then.

Very silly but true fact: a lot of “which coffee maker is better” arguments are actually “which morning am I about to face” arguments.

Magikita conclusion: pick your coffee maker like you pick your clothes, based on the day. And if your brain is running slow today, you don’t need to change your whole life. Maybe you just need to change the method and make yourself a cafelín with a bit more love.

Kofybosky cream and cocoa tart:

Magical recipe

Today we’re bringing you a tart that smells like that first morning coffee. We call it Kofybosky because it’s got that just-brewed coffee vibe and dark cocoa, like the ground after it rains.

Ingredients:

  • 200 g of cookies that crunch with pride
  • 80 g melted butter, the “make it all stick together” kind
  • Half a kilo of cream cheese, your favorite one
  • 250 ml whipping cream to give the whole thing some oomph
  • 120 g sugar, the kind that sweetens life
  • 10 g gelatin so the tart has a backbone and doesn’t collapse
  • 90 ml strong coffee, very cold
  • 1 teaspoon pure cocoa, plus a bit more for the top
  • A pinch of salt and vanilla if you feel like getting fancy

How to make it:

Crush the cookies until they look like trail dust. Mix them with the butter and press everything into a pan like you mean it. Pop it in the fridge so it firms up while you get ready for what’s next.

Whip the cream until it stands proud, but don’t overdo it. We’re not trying to make butter by accident. In another bowl, beat the cream cheese with the sugar, cocoa, and vanilla until you’ve got a smooth, dreamy cream.

Bloom the gelatin in a little cold water. Warm up a couple tablespoons of coffee, dissolve the gelatin in there, then mix it with the rest of the cold coffee. Pour it into the cream cheese bowl and stir with rhythm, let it show you’ve got skills.

Fold the whipped cream into the cheese mix with gentle moves, like you’re tucking in a forest secret. Pour it over the cookie base and chill for a few hours. If you can hold out until tomorrow, it’ll be even better.

Forest tip: dust the cocoa right before you dig in, it’s like putting a little coat on the tart. Pairing it with another coffee is not a vice, it’s just life being consistent.

Back to Tastings
Your basket: 0,00 € (0 products)

Your Magic Cart

Your cart is empty. Adopt a Magikito!