Author: Qahwa World

Coffee: The Key to a Healthy Life

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Morning after a sleepless night, a business meeting, evening gatherings with friends — in these situations, one can’t do without a cup of aromatic espresso, Americano with milk, or coconut milk cappuccino. Caffeine not only lifts the mood and invigorates but also improves health.

Debates about whether coffee is beneficial or not persist to this day, but the arguments in favor of coffee are stronger now than ever. Studies show that from your favorite morning drink, you can get more than you thought: coffee is full of substances that protect you from diseases more common among women, including Alzheimer’s disease and heart disease. Hopkins Medicine writes about this.

Caffeine is the first thing that comes to mind when you think of coffee. But coffee also contains antioxidants and other active substances that can reduce inflammation and protect against diseases, say nutrition experts from the Johns Hopkins University School of Medicine. This drink gives you a lot of benefits, besides increasing energy. Here’s how coffee can affect your health.

Increase in Life Expectancy

Recent studies have shown that coffee lovers are less likely to die from certain diseases that are the leading causes of death among women: ischemic heart disease, stroke, diabetes, and kidney diseases. This means that regular consumption of coffee may be the key to a long and healthy life.

Better Glucose Metabolism

This theory underlies studies showing that people who drink more coffee are less likely to develop type 2 diabetes. This is because caffeine helps the body metabolize glucose more efficiently, which can reduce the risk of developing diabetes.

Reduced Risk of Heart Failure

By consuming just a few cups of coffee a day, you can reduce the risk of heart failure and help your heart pump enough blood. This is especially important for those who are prone to heart problems or want to prevent them.

Lower Chance of Parkinson’s Disease

Caffeine not only reduces the risk of developing Parkinson’s disease but can also help people with this condition better control their movements. This means that coffee can be not only a preventive measure but also a help in managing the symptoms of this neurodegenerative disease.

Improved Liver Health

Both regular and decaffeinated coffee have a protective effect on your liver. Studies show that coffee lovers are more likely to have liver enzyme levels within the healthy range compared to people who do not drink coffee. This means that coffee can help maintain liver health and prevent the development of various liver diseases.

Strong DNA

Dark roast coffee reduces breaks in DNA strands that occur naturally but can lead to cancer or tumors if your cells don’t repair them. This means that regular consumption of coffee can help prevent the development of cancer and other dangerous diseases.

Lower Risk of Colorectal Cancer

One in 23 women develops colorectal cancer. But researchers have found that those who drink coffee — decaffeinated or regular — have a 26% lower chance of developing colorectal cancer. This means that coffee can be an important factor in preventing this type of cancer.

Reduced Risk of Alzheimer’s Disease

Patients with Alzheimer’s disease are mostly women, but caffeine can provide protection against the development of this condition. In fact, researchers have found that women aged 65 and older who drank two to three cups of coffee a day were overall less likely to develop dementia. This means that coffee can be a key to preserving cognitive function and slowing down brain aging.

Lower Chance of Stroke

For women, consuming at least one cup of coffee a day is associated with a reduced risk of stroke, which is the fourth most significant cause of death among women. This means that coffee can be an important factor in stroke prevention and protecting your brain from damage.

However, excessive consumption of caffeinated coffee can cause nervousness and provoke:

  • Rapid heartbeat
  • Increased blood pressure
  • Anxiety
  • Sleeping problems

According to dietary recommendations, it is safe for most women to drink from three to five cups of coffee a day with a maximum dose of 400 milligrams of caffeine.

But if you are pregnant or breastfeeding, the rules are different. Before adding caffeine to your diet, consult your gynecologist.

Previously, Focus wrote about how to make delicious coffee at home without spoiling its taste.

This material is purely informational and does not contain advice that may affect your health. If you have any problems, consult a specialist.

Is the Era of Coffee Concentrates Nearing Soluble Coffee’s End?

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The concentrated coffee is gaining great popularity with the explosive growth of cold brew and ready-to-drink beverages. While instant coffee leads in convenience, it fails to meet the demand for quality. Efforts to improve the quality of instant coffee have borne fruit, but future generations are expected to rely on concentrated coffee.

This year, concentrated coffee has become popular in cafes and on social media, featuring in recipes ranging from cold brew to espresso-based drinks and martinis. Meanwhile, instant coffee remains a strong market value, comprising 25% of globally consumed coffee in 2022.

Concentrated coffee seems to have the upper hand – offering convenience, quality, variety, and competitive pricing. Can instant coffee, the long-standing backbone of convenient coffee, compete with concentrated coffee in the long run?

“The presence of bottled prepared coffee for quick relief or on-the-go consumption has been increasing, at least in the American market, over the past ten to fifteen years,” says Matt Swenson, Vice President of Coffee Operations at Farmer Brothers Coffee.

Concentrated coffee wasn’t a sudden phenomenon – it was slowly gaining traction. Cold brew sparked interest in concentrates in the sixties, with the launch of the Toddy brewing device. However, it didn’t become popular until 2010 when major specialty coffee brands began offering ready-to-drink coffee products.

In the past decade, consumer interest in cold brew has rapidly increased, with grocery stores dedicating whole sections to cold brew and ready-to-drink beverages.

The number of retailers carrying concentrated coffee has increased over the past three years, with brands like Stumptown, La Colombe, Blue Bottle, Chameleon, and High Brew being part of this trend. In 2023, cold brew and ready-to-drink espresso distributors allowed for significant expansion in ready-to-drink and cold brew coffee in cafes.

“Less than ten years ago, only a few people could produce liquid coffee on a commercial scale… Now it’s hard to keep track, it’s become so common.”

In a 2023 survey, about 65% of Millennials and 48% of Gen Z Americans said they were more likely to buy concentrated coffee in the next year due to its ease and variety. In fact, online sales of concentrated coffee increased by nearly 20% in 2023.

“While convenience initially drove the ready-to-drink coffee trend, Millennials and Gen Z consumers are encouraged to explore brands and different brewing methods through social media, especially in the cold brew category.”

With higher incomes and different consumption behaviors, they prioritize high-quality coffee. Since home coffee preparation increased during the COVID-19 pandemic, many consumers have retained their skills and preferences for coffee quality and sustainability.

Specialty coffee culture has entered mainstream consumption in recent years, and Gen Z is the first generation to grow up with widely available specialty coffee. This means there are now consumer expectations for minimum quality standards.

Instant coffee has long dominated the convenient coffee market but doesn’t fully meet consumer expectations for quality. It was never meant for high-quality beverages, as the drying process naturally deteriorates volatile flavor compounds. However, its availability and ease of use have kept it in demand for decades.

However, with less intense flavor and texture compared to concentrate-based coffee drinks, it will struggle to keep up with quality demands.

“While instant coffee retains some of the healthful compounds found in brewed coffee, it lacks the nuanced flavors found in specialty coffee,” says Krzysztof Parabosz, Head of Coffee at Hard Beans and co-founder of Hardtank.

In contrast, cold brew is characterized by lower acidity, smoother taste, and higher caffeine concentrations compared to traditionally brewed coffee.

“The popularity of cold brew concentrates and ready-to-drink cold coffee beverages is rapidly increasing at the expense of the instant coffee market, due to the growing demand for specialty coffee options.”

With traditional instant coffee meeting convenience demands but lacking in quality, the past few years have seen investments from specialty brands in high-quality instant coffee ranges.

Brands like Verve, Proud Mary, and Blue Bottle have introduced excellent instant coffee ranges, and Intelligentsia has gone a step further, opening a cafe in California exclusively using instant espresso.

“The mature concentrated coffee sector can efficiently manufacture specialized lines on a smaller scale, while the large focus on the instant coffee sector is a defining factor for specialty lines.”

According to Krzysztof, freeze-drying or spray-drying instant coffee requires more processing and packaging compared to concentrates.

“This simple process for manufacturing concentrates can lead to lower production costs, including reduced energy usage and fewer additives needed to preserve the coffee,” he says.

Furthermore, the potential return on investment is higher for coffee concentrates.

“Concentrated coffee often commands a higher price in the market due to its perceived quality and variety, allowing roasters and manufacturers to achieve higher profit margins compared to standard instant coffee products.”

“The explosive growth and innovation we’ve seen in the ready-to-drink coffee sector indicate tremendous potential for expansion and market penetration in the near future.”

However, not everything is bleak for the instant coffee sector. According to Matt, consumers are changing their perception of instant coffee, viewing it more positively. This makes the time exciting for both concentrated and instant coffee.

“Specialty instant coffee is still having its moment,” “It’s gained a lot of traction, but it hasn’t reached maturity to make any final decisions about what happened and where it’s been.”

“The liquid coffee market – concentrates and instant espresso – largely targets the younger consumer base – Millennials under 40.”

There’s still room for growth in both markets, with demand and marketing somewhat divided between instant and concentrated coffee. Rather than asking what will replace what, it seems more oriented towards defining the demographic situation in the market.

With the explosion of cold brew and ready-to-drink coffee, driving it with Gen Z, concentrated coffee concentrates will see great success. But there’s still room for growth in specialty instant coffee, targeting a different audience.

Study Reveals Long-Term Effects of Coffee Consumption on Blood Pressure

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In a new attempt to explore the intricate relationship between regular coffee consumption and blood pressure, a decade-long survey study has unearthed fresh insights into this age-old debate.

The primary objective of this comprehensive investigative study was to uncover the lasting effects of regular coffee intake on blood pressure levels. Researchers delved into how habitual coffee consumption affects blood pressure metrics in various settings, including medical offices and homes, through continuous pressure monitoring.

The study relied on extensive data from the “Pressioni Arteriose Monitorate E Loro Associazioni (PAMELA)” study, encompassing 1408 meticulously monitored participants over a decade.

Participants were divided into two distinct categories: coffee consumers and non-consumers, with blood pressure measurements meticulously taken across three different environments.

Following meticulous adjustments for various influencing factors, the study yielded several important findings, including no significant differences in blood pressure fluctuations between coffee consumers and non-consumers, and no disparities in symptoms associated with high blood pressure.

The study provides evidence suggesting that regular coffee consumption does not significantly impact blood pressure readings over the long term, nor does it contribute to the onset of high blood pressure.

According to this study, coffee lovers can enjoy their daily cup without worrying about its effect on blood pressure, while paying attention to individual responses and consulting healthcare professionals.

American concerns about decaffeinated coffee are growing

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  • A popular beverage that represents a daily staple for around 26 million Americans may threaten public health.

Millions of Americans enjoy a cup of good coffee, including those who opt for decaffeinated versions from time to time. Estimates suggest that over 26 million Americans prefer decaffeinated coffee, either due to caffeine sensitivities affecting many or simply because they enjoy the taste of coffee but prefer not to have the extra energy boost at least once a day, according to The Street.

Coffee beans naturally contain caffeine, and some may imagine that decaffeination occurs naturally, perhaps by roasting the coffee for an extended period or simply by selecting beans with lower caffeine content. However, in reality, the decaffeination process, like many modern foods, requires significant processing, involving treating the beans with chemical solvents, with methylene chloride being chief among them.

Methylene chloride, a “colorless volatile liquid with a chloroform-like odor,” is considered by the US Occupational Safety and Health Administration to be less safe, even in small amounts.

Methylene chloride finds use in various industrial processes across different industries, including pharmaceutical manufacturing, paint strippers, metal cleaning, and degreasing.”

The Occupational Safety and Health Administration considers methylene chloride a potential carcinogen, meaning it could be linked to cancer. The US Food and Drug Administration (FDA) has made decisions to allow extremely small amounts of methylene chloride since January 2024, while the Environmental Protection Agency has recently banned its use in most applications.

The FDA allows for a minimal residue, not exceeding 10 parts per million (equivalent to 0.001%) of methylene chloride on coffee beans for consumption. Thus, the FDA earlier in 2024 filed a petition requesting the removal of some potentially harmful chemicals, including methylene chloride, benzene, dichloroethylene, and trichloroethylene, from foods and beverages.

Other methods exist for decaffeinating some types of coffee, including the so-called Swiss Water method, which involves soaking green coffee beans in water, allowing caffeine to naturally leach out over several hours.

Experts advise consumers of decaffeinated coffee who are concerned about exposure to methylene chloride to consult various nonprofit organizations that test beverages for potentially harmful chemicals to ensure they are free from methylene chloride or any other harmful substances.

Coffee Prices Surge as Vietnamese Farmers Embrace Durian Trend

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Vietnam, known as the world’s second-largest producer of coffee beans and the largest robusta producer, is experiencing a significant shift in its agricultural landscape. Coffee farmers are increasingly turning their attention away from coffee cultivation and toward durian farming. This transition has implications for both the coffee industry and the global market.

Durian, often referred to as “the king of fruits,” has gained immense popularity in China in recent years. Its thorny appearance, sweet taste, and pungent odor have made it a sought-after delicacy. Vietnamese exports of durian to China exceeded $2 billion in 2023, a staggering fivefold increase from the previous year. This growth trend is expected to continue.

The allure of durian has led many Vietnamese farmers to switch from coffee to durian cultivation. As a result, the area available for coffee plants has decreased, impacting coffee supply. Coffee thrives in tropical climates, but deforestation and land scarcity have made it increasingly difficult to find suitable areas for coffee farming.

Additionally, Vietnam faces a supply crunch due to the El Nino weather phenomenon, which has caused droughts in Southeast Asia. The scorching heat and insufficient water have hindered coffee plant growth, affecting overall production.

Robusta coffee futures in London reached a new high in late April, surpassing $4,500 per tonne. Although prices have cooled somewhat since then, they remain significantly higher than at the end of the previous year. Robusta beans, commonly used in instant coffee, have become more attractive to roasters and consumers seeking cost-effective options amid high inflation.

Several structural factors contribute to the changing landscape:

  1. Shift from Arabica to Robusta: Major European and U.S. companies are shifting away from the high-end Arabica coffee variety (mostly produced in Central and South America) in favor of the relatively inexpensive robusta. Rising transportation and fuel costs play a role in this shift.
  2. Rising Consumption in Asia: From October 2022 to September 2023, consumption in the Asia-Pacific region totaled 44.5 million bags, accounting for over one-quarter of the world’s total coffee consumption. This represents a 12% increase over the previous four years.

Despite these challenges, coffee remains deeply ingrained in Vietnamese culture. It’s a common sight to see people of all ages sitting and chatting over coffee on the sidewalks. While Vietnam began growing coffee during the French colonial period in the 19th century, its popularity surged in the 1980s as the country’s economy developed.

Local demand for high-quality beans has risen alongside the proliferation of coffee shops, including global chains like Starbucks. However, the allure of durian and the changing economic landscape continue to shape Vietnam’s agricultural priorities

A Journey into the World of Dragoslav Džudović: The Modest Veteran in the Specialty Coffee Realm

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Dubai – Ali Alzakary

Today, we embark on an extraordinary journey into the world of Mr. Dragoslav Džudović, the influential figure characterized by his humility, concealing his deep impact on the specialty coffee world. In this exclusive interview, we explore the realm of a true coffee veteran – from humble beginnings to global fame. Join us to learn about the relationship that brought Dragoslav into the world of specialty coffee and the role serendipity played in his journey. Discover his vital role in the coffee culture revolution in Ajman Emirate, and his relentless pursuit of innovation. Follow along on this exciting journey of the coffee artist who knows no bounds to his passion.

  • Who is Dragoslav Džudović, what can you say about yourself?

I don’t like to talk about myself. I’m shy and giving my best not to show off, humble.Maybe I’m wrong in how I see myself, what do you think? How do others see me? How do you see me?

Well, I think you are modest in a nice and beautiful way, which always makes you a welcome person, and someone with a heard and appreciated opinion.

  • Can you share a bit about your journey into the specialty coffee industry and what sparked your interest in it?

Huh, I’ll try to make it short. My coffee journey started in 2012 while working for famous Serbian bakery chain Hleb&Kifle, at that time I was slowly getting into specialty coffee. Fast forward to 2014, while still working for that bakery, I happened to meet with Snoopy and Krle who were part of the Java Coffee crew and Marko from CoffeeDesk at a coffee festival later that year. This is how my journey to the world of specialty coffee began, by networking with coffee people.

Shortly after, I signed up with Java Academy to partake in a coffee course, and I have not looked back ever since. This paved the way for me to compete in the SCAE Serbian Barista Championship in 2016, sponsored by one of the bakery directors, Mihailo, who also sourced and roasted Salvadoran Cup of Excellence, ended up being 12th. I have the local coffee community to thank. Nenad helped me understand the competition.

machine, Milos helped me make sense of the dial-in process and be confident in the face of the competition, Krle and Max from Java Academy who supported me with the inception of my signature drink.

I wouldn’t be where I am today without appreciating my haters, who repeatedly questioned my ability to perform, based on the fact that I worked in a bakery. It’s a tough world out there, and failing is part and parcel of life. But, “stop” is a word that is not in my dictionary, it fueled me to continue learning and become better at what I do.

I ended up spending most of my free time with Java’s crew, or hanging out at coffee shops connecting with baristas. I had a liking towards craft beer, and that helped me further develop my sensory skills. I came upon an opportunity to join the Java team, and from that moment onwards there was no going back. They invested in me, and I reciprocated the way I knew how to, by being part of the SCAE Serbian Brewers Cup and placing 4th.

The more experience I accumulated, the deeper I dove into the rabbit hole. I became part of Kisobran’s team, and assisted them to open a micro-roastery called Zaokret. I was volunteering for the 2017 World of Coffee Budapest, and this is where I connected with people from the UAE scene. They convinced me to give Dubai a chance, and that’s how a new chapter in my coffee journey started.

Fast forward to 2018, I am now in Cafe Rider on a trial basis, and also training with Tabera, the Russian roasting champion, to potentially replace Rustam and Dmitriy. However life had other plans, I got introduced to Saud and his father Abdulla Alnuaimi. They welcomed me to be a part of their family, I fell in love with Ajman and called it home.

  • What drew you to become a certified technical judge for various coffee competitions like WBC, WCIGS, and CIC?

Those certificates are opening a new door to World Coffee Events. Opportunity to judge with the best of the best from all around the world, learn and exchange knowledge, with one aim. Bring that knowledge back to the local scene. It will help us to improve our national competition standards.

My goal was to obtain them back in 2019/2020, plans got changed, which in turn gave me more time to develop and gain knowledge by judging local competitions. I’ll have to check, but I think from 2018 until now, I’ve taken part in every SCA UAE national coffee competition, and many more local championships and throw downs.

  • Could you explain the role of a technical judge in these competitions and what criteria you typically evaluate?

Each performance should have meaning, story, connection. Technical judge is evaluating movements, usage of tools, equipment and ingredients. Are those things innovative, can ingredients be replicated in everyday life? Can we recreate that drink? Each competition is unique for itself. Now imagine multiplied by competitors, how many performances we witness.

  • What have been some of the most memorable moments or experiences for you as a technical judge in these competitions?

 Each competition will have memorable moments. For me most important are ones that will click and connect judges and competitors, move industry forward with innovations.

  • How do you approach the process of learning and teaching from your mistakes in the coffee industry, and how has it shaped your career?

Firstly you need to be open to accepting mistakes. They can occur any time in various segments of work. I’m seeing them as valuable learning experiences. Learning how not to repeat them, or minimize their impact is important, yet can’t be done overnight. Teaching others from your mistakes, so they will not make them is great for mproving coffee scene quality. That experience becomes an asset through the time.It didn’t shape my career, it is still shaping it. Mistakes are part of our daily workflow, just sometimes we are not aware of it.

  • What are some common mistakes you see competitors make in coffee competitions, and how do you help them improve?

Let’s start from the competition ‘Debriefing’. Each event has designated time for competitors to review their scoresheets followed by a coach, in presence of at least (in this case) 1 technical and 1 sensory judge. At this time we can exchange words, and keep conversation healthy. Talk about performance, how they saw it, and how it reflected on the score. Not at any point, conversation or written scores should sound like coaching.In days after competitions, I’m always available for competitors to brainstorm and chat on their performance. Our community should work together for future improvement and sharing experience with competitors.

  • You’ve been involved in various projects like Wacup, Koub, ROR, and coffeedesk. Could you tell us more about these ventures and your role in them?

Wacup is my first project that I’ve started with Saud, now one of oldest coffee shops in Ajman, Koub we created as an extended hand of Wacup, merged the Emirati heritage and specialty coffee. The first location is based in the heritage district of Ajman Museum. This solidified Koub as an Emirati brand representing the local culture at the Expo 2020 Dubai, and paves the way for us to open even more locations across the UAE, and recently we opened our first location outside UAE in London’s Belgravia, UK.

My role in those brands is education of staff as well customers, improving quality, and working on solving mistakes and issues.

ROR coffee roastery was created to support consumption of ours and cafes of our friends.

Through the time demand picked up, and we started roasting for new up-and-coming clients.

Business as well the team grew and we shifted our roastery from Jumeirah beach to a brand new facility in Al Quoz.

Until last year, before exiting, my role was developing a brand and its print on the market. From what I see now, it is a well known brand that has produced champions in Cup Tasters, Sheril and Daudi.

The chapter of collaboration with Coffeedesk started while I was still working for Java in Serbia. However, looking at the UAE market, there was simply not enough choice to buy quality equipment, and often out of stock due to high demand. This was despite the fact that Brewing Gadgets were trying their best to supply the whole market.

Coffeedesk, originating from Poland, is quite literally a breath-of-fresh air for the Middle East region and follows a unique methodology to be the ideal cafe equipment supplier, its a joint venture of ROR and coffeedesk Poland.

My role in this company is research and development, quite a hard task. Constantly searching for something new and unique that can be interesting for this market, yet deals need to be done before competitors.

  •  What challenges have you faced in developing the coffee scene in Ajman Emirate, and how have you worked to overcome them?

That’s an ongoing project, which has numerous challenges, let’s say, that biggest one is keeping customers to spend more money inside Ajman Emirate, instead of spending it in other Emirates. It will take time and hours of lobbying for cafe owners to understand that only by working together, we can achieve that goal.

  • As someone deeply involved in both the technical and practical aspects of the coffee industry, what trends or changes do you foresee in the specialty coffee world in the coming years?

Decaf is knocking on the door, and we should embrace it. We need to work on educating customers about it and bust bad myths that have been following it in past years.

Cold brew is making a comeback with on demand taps making it more popular, so far for me two awesomely designed machines Baby HardTank and Ground Control are elevating the game.

Instant, capsules and traveling coffee is getting its share of the market, which will continue growing.

Automation of coffee preparation is inevitable. It is creating better consistency on execution, reducing chances of mistakes and elevates productivity.

But what is coming, we can’t know. Every day there is a new challenge on a macro and micro level, each creating a chain reaction that is making its own impact on the market. We should keep one eye on it.

  • Finally, what advice would you give to aspiring baristas, coffee entrepreneurs, or those looking to get involved in coffee competitions?

 Education, education and education. It has to be from different sources, otherwise we will be biased.

Baristas should spend more time on their education, question everything and be ready for mistakes and failures. Get courage and communicate with others, that’s the only way they can improve themselves.

Dive into BaristaHustle, it will requisition your knowledge.Coffee entrepreneurs, this is a hard one. People are jumping in starting a business without deep research of the market. Research takes time, and patience. Once you have enough data, make a decision about what you want to start.

Podcasts, listen to podcasts, there are so many good ones from the coffee industry that can help you in many ways.

Cat&Clud, Keys to the Shop, Map it Forward, Sub-Zero Coffee, Acid Makes Coffee Better, Coffee people in Middle East, I’m not a barista, Hello Judges, Boss Barista, The coffee podcast,Sourced, Making coffee with Lucia Solis, Tim Wendelboe podcast, 5THWAVE, Cropster’s coffee and technology, Giesen’s Roastcast, Coffee Science Guru, Adventures in coffee, Sprudgecast and many many more. We can keep this topic open for people to share their insights.

Five Mistakes That Can Spoil the Taste of Your Coffee

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For many people, coffee is not just a beverage but an essential part of starting their day, providing energy throughout the day. Studies show that coffee drinks, especially pure filtered coffee or classic espresso, can lower cholesterol levels, have anti-inflammatory effects, and even reduce the risk of developing type 2 diabetes. However, to enjoy all these benefits, it is important to prepare coffee correctly.

What are the common mistakes made in coffee preparation?

  1. Storing in the refrigerator: Many people believe that the refrigerator is the best place to store coffee because it supposedly preserves the aroma. However, this is not the case, as coffee easily absorbs odors from other products in the refrigerator. It is best to store coffee away from other odors and light.
  2. Open packaging: If you rarely drink coffee, it is used much slower than by those who drink it more often. However, do not leave coffee in an open package for too long, as this can lead to a loss of taste and even bitterness.
  3. Grinding all the coffee at once: Pre-ground coffee is convenient, but its aroma quickly dissipates if not used within a few weeks. If you prefer a rich aromatic coffee, it is better to grind the beans just before brewing.
  4. Pouring with boiling water: Hot water is harmful to the taste of coffee as it releases bitter compounds and quickly evaporates the aroma. It is recommended to brew coffee with water heated to 90-95 degrees Celsius, or let boiled water cool for a few minutes before using it to brew coffee.
  5. Using low-quality water: The taste of coffee often depends on the quality of the water used. If tap water is too hard, you can use mineral water instead. It is also important to avoid water that is too soft, as it can quickly strip coffee of its flavor.

What are the health benefits of black coffee?

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Research has initially indicated that a cup of coffee increases the risk of heart disease and asthma, “but when you look at the evidence, it’s the opposite, more coffee should be consumed,” says Professor Claire Collins, an expert in nutrition and dietetics at Newcastle University in New South Wales.

Here are the health benefits of black coffee:

  1. Heart Protection:

For decades, coffee has been associated with poor heart health. However, research today suggests that continued coffee consumption can protect the heart. Scientists from the University of Colorado, who examined dietary data and medical records of over 15,000 people, found that compared to non-coffee drinkers, every additional cup of coffee consumed per week resulted in a 7% decrease in the risk of heart failure and an 8% decrease in the risk of stroke.

Experts believe this effect is due to the biologically active compounds in coffee, of which there are over 100. Specifically, polyphenols are thought to reduce oxidative stress, which occurs when there is an imbalance between beneficial and harmful molecules in the body, and inflammation, protecting the heart from damage.

  1. Reduced Risk of Type 2 Diabetes:

Maintaining a healthy weight, exercising, and following a healthy diet are evidence-based ways to reduce the risk of type 2 diabetes. However, studies suggest that regular coffee consumption may also protect against this condition. A review conducted by researchers from Harvard University in 2014, which looked at 28 previous studies, found that people who drank one cup daily were 8% less likely to develop type 2 diabetes compared to non-coffee drinkers.

  1. Prevention of Alzheimer’s and Parkinson’s Diseases:

Coffee appears to protect against Alzheimer’s and Parkinson’s diseases, as repeatedly shown by research. Canadian scientists who studied this phenomenon in a research paper in 2018 suggested that this effect could be attributed to compounds called phenylindanes, produced when coffee beans are roasted. It is believed that they prevent the accumulation of proteins called amyloid and tau, which are toxic to brain cells.

  1. Cancer Prevention:

Studies have found that some types of cancer, especially liver and uterine cancer, are less common among coffee drinkers. There is also some evidence that the beverage may protect against oral and skin cancer. While the precise mechanisms behind this are unclear, Professor Collins says that two plant nutrients found in coffee, called cafestol and kahweol, appear to be behind this effect.

  1. Mood and Depression:

The mental effects of coffee are clear – you’ll feel more alert, attentive, and active in the hours following a cup. However, beyond these short-term changes, coffee seems to have long-term effects on mental health. A study conducted by researchers in China found a 24% reduction in the risk of depression among frequent coffee drinkers, those who consumed four and a half cups of coffee daily, compared to those who drank less than one cup daily. This is believed to be because caffeine in coffee increases the expression of neurotransmitters in the brain, such as dopamine (the happiness hormone).

  1. Weight Management:

Research suggests that coffee, in addition to being low in calories, may also boost the body’s calorie-burning capabilities by activating brown fat. The purpose of brown fat, typically stored around the neck, is to generate body heat when exposed to cold temperatures, which occurs by burning calories. This is different from the more common white fat, which accumulates when people consume excess calories.

  1. Increase in Lifespan:

Studies indicate that coffee can increase lifespan. Researchers in Australia, who observed the health habits and coffee drinking of around 450,000 people for over a decade, found that individuals who drank two to three cups of ground coffee daily were up to 27% less likely to die early. The team said that instead of caffeine, other compounds in coffee, such as chlorogenic acid and caffeic acid, are likely behind this effect.

  1. Alleviation of Some Headaches:

While too much caffeine can cause headaches, research suggests that coffee can also alleviate them. Professor Collins says, “The stimulant seems to enhance the efficacy of painkillers in large amounts.” A study from the University of Oxford found that taking paracetamol or ibuprofen to treat migraines or tension headaches reduced pain by 25%. However, individuals who took painkillers alongside caffeine reported that their pain levels decreased by half.

 

Union Artisan Coffee Debuts in India with Worldmark, Aerocity Café

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Union Artisan Coffee, the internationally acclaimed artisanal coffee chain from Malaysia, has made its grand entrance into the Indian market by opening its first café at Worldmark, Aerocity in New Delhi. Spearheaded by Village Food Concepts (VFC) as the master franchise, this momentous launch marks a significant milestone for the brand as it extends its reach into the vibrant Indian coffee scene.

Embodying the core values of Union Artisan Coffee, the new outlet in Aerocity epitomizes the brand’s commitment to excellence in coffee craftsmanship and fostering a sense of community. With a dedication to sourcing the finest beans and showcasing the artistry of coffee making, each cup tells a story of passion and expertise.

Suraj Arora, Managing Partner of VFC, expressed excitement about the journey of Union Artisan Coffee from Malaysia to India. He emphasized that this venture reflects their dedication to sharing their love for coffee with diverse communities worldwide. “We are thrilled to partner with Union in this endeavor, bringing their unparalleled expertise and commitment to quality to the Indian market,” Arora stated.

Tham Lih Chung, Group CEO of Incite Innovations (the company that owns Union Artisan Coffee and other business solutions), echoed the sentiment. He sees the expansion into the Indian market as an exciting chapter for Union Artisan Coffee. “We are delighted to introduce the Indian community to our unique blend of coffee culture, complemented by an inventive and diverse menu of culinary delights,” Chung said. The café aims to enrich every customer’s experience.

Beyond its signature artisanal coffees, Union Artisan Coffee in Aerocity also offers an array of culinary delights, spanning from breakfast to dinner. Patrons can indulge in a live pasta bar, freshly made sandwiches, and an assortment of exquisite pastries and desserts, thanks to a collaboration with Le Clairé Patisserie. The café promises a sensory experience like no other, where guests can savor meticulously brewed coffee, artisanal ice creams, and flavorful bakery and egg-centric dishes.

The expansion of Union Artisan Coffee in Aerocity signifies not only growth but also a commitment to creating spaces where people can connect and create lasting memories. Whether you’re a coffee connoisseur or a food enthusiast, the café invites you to immerse yourself in a delightful experience that celebrates the art of coffee and culinary excellence.

Robustas Reach 45-Year High in April 2024, Fueling Global Coffee Market Surge

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The latest Coffee Market Report for April 2024,Issued by the International Coffee Organization(ICO), has ignited excitement and speculation among coffee traders and enthusiasts worldwide. Robustas, a significant component of the coffee market, soared to a 45-year high, marking a historic moment not witnessed since July 1979. The International Coffee Organization Composite Indicator Price (I-CIP) experienced a substantial surge, averaging 216.89 US cents/lb, a remarkable 16.4% increase from March 2024.

This surge was not isolated but emblematic of broader trends in the coffee market. Colombian Milds and Other Milds also experienced robust growth, climbing by 15.0% and 14.8% respectively, reaching 241.80 and 239.73 US cents/lb in April 2024. Similarly, Brazilian Naturals witnessed a significant uptick of 17.8%, consolidating its position as a formidable player in the coffee market.

The surge in Robusta prices can be attributed to various factors, including supply chain disruptions and adverse weather conditions in key coffee-producing regions. Vietnam, a major Robusta producer, faced challenges stemming from poor harvests in recent years, exacerbated by drought conditions. This led to a significant drop in national coffee production projections, setting the stage for an upward price trajectory.

In Brazil, heavy rainfall in Minas Gerais affected the country’s coffee supply for the 2024/25 season, further fueling concerns about global coffee production. These factors combined to drive Robusta prices to unprecedented levels, reflecting the delicate balance between supply and demand in the global coffee market.

The impact of these price surges reverberated throughout coffee trading markets. The New York Futures market saw a substantial expansion, reaching a 20-month high of 217.97 US cents/lb. ICE’s London market also experienced robust growth, increasing by 18.5% to 176.04 US cents/lb. These developments underscored the significant bullish sentiment prevailing in coffee trading circles.

Moreover, price differentials between various coffee categories underwent notable shifts. The Colombian Milds–Robustas differential expanded by 8.4% in April 2024, while the Other Milds–Robustas and Brazilian Naturals–Robustas differentials also saw significant increases. These dynamics indicate evolving market preferences and the growing significance of Robusta in the coffee market landscape.

However, amidst the excitement, concerns loom over the volatility of coffee prices. Intra-day volatility of the I-CIP increased to 8.0% between March and April 2024, reflecting the heightened uncertainty in coffee trading markets. Such volatility poses challenges for market participants seeking stability and predictability in their transactions.

Furthermore, the surge in coffee prices has prompted questions about the broader implications for coffee exporters and consumers. While higher prices may benefit coffee-producing nations in the short term, they could also lead to increased costs for consumers worldwide. Balancing the interests of producers and consumers remains a complex challenge for stakeholders in the coffee industry.

On the export front, global green bean exports witnessed a notable uptick in March 2024, totaling 11.87 million bags, a 9.4% increase from the previous year. Brazil emerged as a key driver of this growth, with exports of Brazilian Naturals experiencing a significant surge. However, challenges persist in other regions, such as Asia & Oceania, where exports saw a decline of 9.7%.

In conclusion, April 2024 marked a historic moment for the global coffee market, with Robustas reaching a 45-year high and setting the stage for a surge in coffee prices. While this presents opportunities for coffee-producing nations, it also poses challenges for traders and consumers alike. Navigating these dynamics will require agility, foresight, and collaboration among stakeholders across the coffee supply chain.

Colombian Coffee’s Unsung Heroes: 548,000+ Families Spearhead Decent Work Campaign

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Colombia is renowned for its leading position in the global coffee industry, currently ranking as the third largest coffee producer in the world. This achievement is possible thanks to the work of 548,000 coffee-growing families and 2.5 million workers across the country.

The sector is predominantly made up of small producers who account for around 70 per cent of national production. Despite significant efforts, the sector still faces notable challenges in ensuring decent work for its labour force and achieving sustainable, inclusive and socially just development for all.

Eighty-five per cent of coffee production in Colombia takes place in the informal economy, which affects all workers in the sector given the limitations in terms of health coverage and access to social security, as well as the fact that only 3.4 per cent are registered with an occupational risk management company.

What’s more, these challenges are exacerbated by the various high risks faced by coffee farmers during their day-to-day work.

Occupational health and safety is a fundamental right that must be guaranteed for all, so raising awareness about challenges and opportunities among workers represents a chance to forge new paths towards a more sustainable chain with a brighter future.

For this reason, on the occasion of the World Day for Safety and Health at Work, the International Labour Organization (ILO), including its Vision Zero Fund, the Colombian Ministry of Labour, the International Coffee Organization and the Government of Huila, are launching the #FamiliasCafeteras campaign, a call for all stakeholders in the sector to take action to ensure decent work for all coffee workers in Colombia.

The campaign is kicking off with a social media challenge, taking place from 28 April to 5 May and encouraging all “coffee families” in the country to share photos and advocate for the promotion of decent work, including the right to a safe and healthy working environment for all coffee workers.

Between April and October, the #FamiliasCafeteras campaign will feature a range of activities aimed at raising awareness of social security and occupational health in the coffee chain.

This includes sharing knowledge and good practices among the stakeholders involved and showcasing efforts in different coffee regions, including Huila, to advance decent work, inspiring other areas and promoting new initiatives for social justice.

In Colombia, coffee is produced and enjoyed in good company. We are counting on your support to share the #FamiliasCafeteras campaign on your own platforms and to promote the observance of the World Day for Safety and Health at Work on 28 April.

For more information, please visit FamiliasCafeteras Campaign or contact [email protected] and [email protected].

ICO partners with g7 to enhance climate adaptation and sustainability in the coffee global value chain

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The International Coffee Organization (ICO) is proud to announce that its direct engagement, advocacy efforts and collaboration with the Italian Presidency of the G7 are bringing new concrete opportunities to strengthen adaptation measures and foster sustainability in the coffee global value chain.

During the recent G7 Ministers’ Meeting on Climate, Energy and Environment held in Turin from 28 to 30 April, leaders agreed on several significant actions, including the launch of the Adaptation Accelerator Hub. This initiative will urgently implement adaptation measures, emphasize partnerships, and support mobilization and investment for climate change adaptation, with a focus on developing viable plans for developing countries.

The final communiqué issued from the meeting acknowledges the challenges faced by the coffee sector, with over 25 million small-scale farmers in 50 countries often unable to achieve a fair living income due to structural issues, climate change and biodiversity loss.

In response to these environmental and developmental challenges, the Italian Presidency of the G7 promoted the establishment of a public-private partnership initiative for sustainable, resilient, circular and regenerative coffee value chains. Open to G7 members, this initiative recognizes and leverages the key international role and expertise of the ICO and its unique Coffee Public-Private Task Force (CPPTF) alongside partners such as FAO, UNDP, and UNIDO. It aims to avoid a duplication of efforts and to promote the transformation of the coffee sector for future-fit, climateresilient, and environmentally sound, equitable and sustainable economic growth.

The Italian G7 Presidency prioritizes coffee as a strategic commodity. It will further seek the G7 leaders’ endorsement at the upcoming summit in Borgo Egnazia, Puglia, from 13 to 15 June, – 2 – and will promote the establishment of a Blended Coffee Sustainability and Resilience Fund at the G7 Ministers’ Meeting on Development in Pescara (24-25 October).

For further information, please refer to pages 32-33 of the official Climate, Energy, and Environment Ministers’ Meeting Communiqué (Turin, 29-30 April 2024), available here.

NOTES TO EDITORS

International Coffee Organization The International Coffee Organization (ICO) is the only intergovernmental organization supporting exporting and importing countries to improve the sustainability of the coffee sector. It provides a high-level forum for all public and private stakeholders in the sector; official statistics on coffee production, trade and consumption; and support for the development and funding of technical cooperation projects and public-private partnerships.