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Saija Grzegorek
When we taste something very good, we have the illusion that pleasure is born in the mouth, in reality only a quarter of that pleasant sensation is linked to taste, the rest, 75%, is a matter of smell.
The sense of smell is one of the first senses to develop. The olfactory nerve is formed during the seventh week of gestation and for the fetus this means that it can already hear and recognize the smell of its mother.
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Smells are more easily associated with memories than visual or auditory signals, because smell is the only sense processed and connected directly to the limbic system, the deepest and most primitive part of the brain that hosts memories, responsible for short-term memory, mood and emotions, and implicated in all reactions associated with the survival of the species.
A study conducted by Rockefeller University in New York showed that a person remembers 35% of what he smells, compared to only 5% of what he sees, 2% of what he hears and 1% of what it touches. Furthermore, we would be able to remember smells after one year with an accuracy of 65% and store them almost permanently.
A recent neuroscientific research by the Nescaf Dolce Gusto Observatory and Marco Baldocchi Inc., expert in applied neuroscience to food & beverage, he measured the emotions that arise after a sip of coffee.
In particular, the research focused on how a product with a strong appeal linked to a city, can give rise to emotional memories of experiences lived in that place.
The purpose? Find out if there is an emotional/cognitive link between an Italian-inspired coffee and the city evoked by the product itself, both in the name and in the taste.
Below the threshold of consciousness, scents and aromas can help link memories and emotions experienced during visits and stays in certain cities.
In reality in this aroma there are an infinity of different odorous molecules, an infinite review of smells and olfactory memories that our mind is not always able to perceive and distinguish with precision, a thousand shades that touch our olfactory cells and reach our mind, evoking a kaleidoscope of sensory memories.
From the transformation of the lipids, contained in an amount of 0.50%, and then of the proteins and carbohydrates and finally of the mineral salts, that characteristic bouquet is born that changes according to different variables, but mainly according to the type of roasting and the varieties used.
The aroma of coffee actually contains myriads of nuances, hints of caramel, ideas of freshly extracted bread, chocolate fragrances, fruity scents, citrus notes, aromas of dried fruit that can be perceived and identified in a different and personal way.
The olfactory approach takes place in two phases: before tasting, by direct smell, and during and after tasting, by postnasal smell. In this second passage other smells present themselves to the brain, refined, bitter, of sandalwood, tobacco or incense. A panorama to be explored before and during each sip which accompanies the tasting and helps to appreciate many other aspects ultimately enhancing each component.
During this past year in school, I found that the most time I ever had to myself was when I got up early for breakfast, alone in my quiet house, still filled with the quiet, even breathing of my slumbering family. It was during these solitary moments when I would take out my latest knitting or crochet project and turn out a couple solid rows before packing a lunch and heading out to catch my train.
Deep in thought one particular morning, enjoying the beautiful sunrise and ritual cup of coffee, I had a moment of inspiration. If coffee and crafting were such a passion of mine, what could be better than coffee composed of yarn?
Lightly stuff the cup and insert the brown circle a couple rounds in from the top. Stitch to the inside, stopping when you get near the end of your coffee circle, and readjust stuffing, if you desire yours to be more or less firm. Close up remaining hole and secure, bury the end on the inside and cut thread.
I think this would be even more awesome if it smelled like coffee.
Mabye fill it with coffee beans or have a coffee scented votive candle inside it or maybe add a few drops of some essential oil that smells like coffee.
Hey! I just wanted to make sure it was okay that I posted a link to this project over at my blog, and use your picture, only until I finish my project and post my own! I will obviously credit the pictuer as yours!
Just wanted to make sure I understand this cute pattern? When you say to [sc 1, sc 2 into next stitch] and the other parts like this, are you telling me to sc1 in next stitch, then on the next stitch after that sc2, etc..??
1. What was your inspiration?
2. Were you eating when you came up with these idea?
3. Were you inspired by pictures of food?
4. Where were you when you came up with this idea?
5. Were you hungry while making this?
6. What are you going to use this for?
7. Do you have an Etsy store?
8. What was your original idea for the title?
9. Did you have to revise the pattern?
10. Did you have to frog?
11. Were you happy with the turn out?
12. Will you make more?
Crisp red apple whisked into the fluffiest of white musks. I can see why people love this. It renders apple pie in an admirably light, fresh form. My only problems with this are two. First, the apple note never smells less than a synthetic recreation of apple, in the same way that apple-scented shampoo or body lotion does. The accord is undeniably pleasant but you are never less than aware that this is not a smell derived from nature. And this awareness is what breaks the fourth wall.
Unfortunately, there is nothing noir or tropical or even particularly special about Noir Tropical. It smells like high quality vanilla paste, with its woody, cocoa-ish and even slightly boozy aspects. But the perfume is never more than a background note in its own composition. Wearing it is like sitting in the theatre, waiting for the curtains to open and reveal the main act, but all you hear or see is the dim rustle of activity somewhere behind the curtain. Incredibly disappointing, especially for an indie perfume, where you pay (usually a lot) extra for something that deviates from the same old, same old.
The opening of Dambrosia is wince-making: strident pear-scented Windex. I never would have bought a travel size of this perfume had I not smelled it on a colleague every Thursday at our pre-pandemic coffee and cornetto mornings, when the perfume, applied early that morning, was just now hitting its warm, figgy sandalwood stage. You could always identify her position in the room from the ribbons of expansive, voluptuous sandalwood that trailed after her like streaks of buttercup yellow.
I bought a travel bottle but was dismayed at the harsh detergent opening when I got it onto my own skin. And to this day, that opening is something I simply endure until the perfume finally hits its stride. But when Dambrosia finally turns into that winter-weight fig and oily, peanutty sandalwood that radiates ten meters in each direction, I invariably forgive it its ugly start. It is never less than edible at this point, never less than slightly artificial either, but I love its vulgar loudness. It suits the pushy but gritty glamour you see on Via del Corso, with its furred-up baby strollers, small dogs dressed in designer clothes, and flashy cars weaving around the gaggles of excited tourists and tired-looking Romans just trying to make it home.
Forget the rosy-cream-amber version of coffee presented in Caf Rose (Tom Ford) or Intense Caf (Montale). Milano Caffe is all about the dark, dusty bitterness of coffee beans, with the ferrous, animalic twang common to both coffee and chocolate. The smell is woody-barky rather than creamy, and rather austere.
Sources of Samples: I either bought samples, bottles, or travel sizes of the perfumes featured in this article, or sampled them at niche and department stores in Rome. I do not do paid reviews and all opinions are my own.
This fast-paced environment has led to an increase in general anxiety among the American public, with approximately 87% of adults battling stress. It makes me think: what would happen if we all took just a little time to actually slow down and enjoy our morning routines, including our A.M. coffees?
Rooting myself in these sensory experiences allows me to slow down and feel less stressed before facing the world. I envision what my perfect day will look like and channel my energy toward making that a reality.
Grinding coffee beans has become a meditative process for me every morning. I feel my happiness increase (and my stress decrease) as I load the coffee into my grinder. I use a burr grinder, but there are many different types you could have at home, including:
Starting my day with a positive rush of gratitude has uplifted my mental well-being and made me feel noticeably happier. I have also noticed that acknowledging my gratitude helps me slow down and enjoy the moment.
You must be present to fully see, touch, hear, smell and taste the coffee with all your senses. Engage your sense of hearing by putting on your favorite music, as well, or wear your comfiest slippers while you relax. I would add that perhaps the 6th sense is focusing on mindfulness.
My coffee rituals transport me to a special physical and emotional place. I take my cup to my coziest chair, where I can put my feet on the table. My emotional state reflects my physical resting state.
When I first moved to Rome, I didn't anticipate that my favorite day of the week would quickly become Sunday. La domenica italiana. But as I became more and more acclimated with the rhythms of the Eternal City, I found myself wisped away during the hecticness of the work week and taken over by a nearly-obligatory social life on Friday and Saturday filled with aperitivos, pizzerias, and discos. For me and like most Italians, Sunday became my day for rest, a day for family, and ultimately, a day for food. From my first few weekends as a transformed Roman until now, Sunday is equally as comforting as it is satisfying, as I have learned to let the day's uncertainty, openness, and slowness take the lead...
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