←back to thread

Coffee linked to slower biological ageing among those with severe mental illness

(www.kcl.ac.uk)
204 points bookofjoe | 3 comments | 06 Dec 25 21:33 UTC | HN request time: 0.409s | source
Show context
low_tech_punk ◴[07 Dec 25 01:34 UTC] No.46178421[source]▶
Is it possible that the coffee drinkers have more social interaction with the barista and others? It's unclear from the paper if they eliminated the confounding factors around coffee drinking.
replies(2): >>46178588 #>>46179378 #
agnishom ◴[07 Dec 25 02:14 UTC] No.46178588[source]▶
Do people have social interactions with their barista?
replies(1): >>46179015 #
Zambyte ◴[07 Dec 25 03:54 UTC] No.46179015[source]▶
Yes
replies(1): >>46181195 #
1. a5c11 ◴[07 Dec 25 12:15 UTC] No.46181195[source]▶
What other social interactions are needed more than: "One flat white to go, please", and "Thank you"? Asking genuinely, because I don't know what else I can say.
replies(2): >>46181586 #>>46182325 #
2. jlaternman ◴[07 Dec 25 13:36 UTC] No.46181586[source]▶
Lots of things. “Could I have some sugar, please; two frappy mochachos? one with almond milk; can you explain what all these options are, please; what the hell is mushroom powder?” In today’s coffee shops this can lead to hours of complex social interaction at the counter, enriching our lives and ultimately extending our lifespans. — sorry, couldn’t resist. In seriousness, I actually find this conversation interesting. Some coffee shops do have quite a social culture around them, though I think they’re outliers on whole. Here in Spain it’s a mix, but in some it is like everyone’s friends with the barista.
3. twodave ◴[07 Dec 25 15:21 UTC] No.46182325[source]▶
I usually make coffee at home, but the baristas are remarkably stable in my area. When I do go to a coffee shop (there are 2-3 that I might go to) there’s a good chance I’ll recognize the barista and that they’ll also remember me. In one such case I’ve been seeing the same one for close to a decade, and we always chat for a bit.

I think most baristas who do it for more than a year or two learn to not primarily be a coffee factory but first to make a positive impact on the people they see. The coffee is something that can be made consistent (and in a way, boring) through practice, but personal connection, especially when it is genuine, has a real draw.