Category: Studies

For some years now, experimental processing techniques have been a hot topic in the specialty coffee sector. These processing methods tend to result in more complex and unique sensory profiles, which also have more fruity flavours. In turn, they are becoming more and more popular among coffee professionals and enthusiasts alike.

Fermentation in processing plays a key role to create these fruitier flavours. However, up until recently, little was known about how this happens.

Last month, Zurich University of Applied Sciences’ (ZHAW) Coffee Excellence Centre presented its study on fermented coffee flavours at the American Chemical Society Spring 2023 meeting. As part of its findings, ZHAW identified three chemical compounds which directly contribute to fruity flavours and aromas in fermented coffee.

Naturally, this raises a lot of questions. But one of the more prominent is how might this research influence coffee processing methods in the coming years?
WHY DOES FERMENTATION MAKE COFFEE TASTE MORE FRUITY?
As the specialty coffee market has grown and diversified over the past few years, so have processing methods, too. Recently, more and more farmers have started using controlled fermentation to enhance coffee quality and flavour.

Generally speaking, this is done in two main ways. These are anaerobic or aerobic fermentation (which are different due to the absence or presence of oxygen). The removal of or presence of oxygen triggers several chemical reactions which create various acids and alcohols.

As a result, the sugars in the fruit of the coffee will break down over a prolonged period of time. This means the coffee will taste much sweeter and more complex, with more fruity and “winey” aromas and flavours.

We know that using particular yeasts and strains of bacteria during coffee fermentation can create specific sensory profiles. However, so far, there has been a somewhat limited understanding of which particular chemical compounds are responsible for creating certain flavours and aromas.

Looking at different processing methods
In its recent research, ZHAW outlined how it identified three distinct chemical compounds which create “the intense fruity flavour and the raspberry scent of a fermented coffee”.

Sasa Sestic is the founder and CEO of Project Origin in Australia, which helped to fund the research project. He also provided the coffee for the study: a green tip Gesha from Iris Estate in Panama, which Sasa co-owns with Jamison Savage.

“If we can understand how volatile compounds are formed at farm level, then we can understand how to highlight them through processing methods,” he says. “We unlock the potential to emphasise terroir with the support of science.”

A team led by Dr. Chahan Yeretzian, Head of the Coffee Excellence Centre, and Dr. Samo Smrke, Head of Coffee Transformation at the Coffee Excellence Centre, sorted the coffee into three different categories. These were according to processing method:

Washed processing (producers remove all flesh and mucilage from the beans before drying)
Pulped natural carbonic maceration processing (producers remove skin of the fruit while pulp is left intact)
Natural carbonic maceration
Similar to processes used in wine making, carbonic maceration has become more prominent in specialty coffee. For example, Sasa used a carbonic macerated Sudan Rume variety in his winning 2015 World Barista Championship routine.

The process involves placing cherries in sealed tanks and flushing them with carbon dioxide to remove any residual oxygen. Like other fermentation processing methods, carbonic maceration often results in more bright, wine-like, and fruity flavours.
Analysing different coffees
As part of the study, each coffee was brewed the same way. In order to analyse the aroma of all samples, ZHAW used a process known as gas chromatography-olfactometry (GC-O).

This is when scientists uses a gas chromatograph to separate individual components of a mixture or substance. They then pass through a mass spectrometer to identify each individual component.

Following this, human assessors were then asked to describe any aromas they could pick up on.

Chahan and Samo explain why this type of analysis was also used in conjunction with gas chromatography.

“We saw descriptors, such as ‘extremely sweet’, ‘crazy like strawberry’, and ‘artificially sweet’,” they say. “All the panellists were able to point out this characteristic in the carbonic macerated coffee.

“However, when examining the mass spectrometry data of the same coffee, at the exact same time and position in the chromatogram as panellists detected this unique and strong aroma, we were not able to detect compounds that could be attributed to those flavours,” they add.

“This confirms what flavour scientists have known since long: our nose outperforms even the best instrument on some of these low-threshold aro

ma active compounds that are so important to our understanding of the flavours we perceive,” Chahan and Samo continue.
COULD RESEARCH INFLUENCE MORE PRODUCERS TO STANDARDISE PROCESSING TECHNIQUES?
The results of ZHAW’s study concluded that six chemical compounds are responsible for fruity aromas and flavours in fermented coffee. However, the researchers stated that they were only able to identify three of them:

2-methylpropanal
3-methylbutanal
Ethyl 3-methylbutanoate
“One very intense fruity smelling compound, ethyl 3-methylbutanoate, stood out in the natural carbonic macerated coffee,” Chahan and Samo say. “It was found to be 125-times more abundant than in the washed coffee.”

It’s important to note scientists involved in the study emphasise that further research is necessary to identify the other three compounds. Moreover, we also need to know how these compounds are formed in the first place.

Farmers have been using particular yeasts, bacteria, and microorganisms during processing to control and enhance coffee flavour for some time now. But at the same time, this is clear evidence that specific chemical compounds result in the more characteristic fruity flavours we associate with experimentally processed coffees.

Ultimately, this leads us to several important questions. Arguably, however, the most important is if we know which compounds cause certain flavours, what does this mean for farmers?

Could producers develop and use more standardised processing methods? And would this be especially apparent with processing methods that result in more targeted and specific flavour profiles?

A question of value addition
Once producers know which specific compounds cause certain flavours, they can potentially process coffee with more intent and control. In turn, they can target particular sensory profiles. Eventually, this could lead to producing experimentally processed coffee on a larger scale – potentially allowing producers to add more value to their coffee.

“We first need to know how much potential a coffee has in the first place, in terms of flavour profile and volatile compounds,” Sasa says. “Then, through processing, we can determine how the amount of more desirable volatile compounds can be increased, so we can experience new flavours and aromas.”

Chahan and Samo agree, saying: “The practical implication of our study is that it provides farmers with new ways to improve the quality and quantity of fruity notes through post-harvest processing.

“This may eventually also help producers in a fast-growing market of fermented coffee to take more informed positions, as allegations on coffees ‘infused’ with fruit are surfacing,” they add.

The other side of the coin
However, with this in mind, we also need to acknowledge that not all coffee farmers have the ability to try fermentation and other experimental processing methods. These processing techniques often require significant upfront investment and specialist equipment which some producers may not have access to.

Moreover, for many smallholder farmers, the risks of such experimental processing methods may outweigh the benefits. Although these coffees can sometimes result in higher prices, they are typically more expensive to produce than more “traditional” processed coffees.

Similarly, without proper quality control protocols in place, producers may end up creating less desirable sensory profiles of fermented coffee – such as sour, overly fermented, or rancid flavours.
Although experimentally processed coffees are certainly becoming more popular, they only represent a fraction of the wider coffee market.

However, that’s not to say that research like this doesn’t benefit farmers who produce these kinds of coffees. In fact, with further studies conducted in the future, it could be possible to create more “accessible” experimental processing methods – just as long as farmers have access to the right infrastructure and support.

It’s fair to say that many specialty coffee brands base their marketing strategies around the idea that coffee consumers want to be more connected to farmers. These branding techniques largely revolve around disseminating more information about where coffee comes from, including the farmers who grow it.

The majority of specialty coffee professionals want to know as much information about origin as possible. This includes processing method, variety, altitude, and terroir. And while many coffee businesses believe that consumers also want to know the same information, is this really an accurate assumption?

To learn more, I spoke to Kosta Kallivrousis of Algrano, Marianella Baez Jost of Café con Amor, and Pedro Miguel Echavarría of Pergamino Coffee. Read on to learn their insights on whether consumers want to be more connected to origin.
THE ROLE OF FARMERS IN SPECIALTY COFFEE MARKETING
If you walk into almost any specialty coffee shop in any country around the world, you’re likely to see some kind of recognition of or homage to coffee farmers. This can range from photos of pickers on farms on the walls to detailed information about producers and co-operatives on coffee packaging.

In light of this, it certainly rings true that specialty coffee shops and roasters want to make sure that their products are connected to producers in some way. But why is this?

Forging connection to origin: a specialty “special”
One of the main selling points of specialty coffee is that it is more sustainable, traceable, and transparent than commodity-grade coffee. Therefore, it’s essential that roasters and coffee shops are able to bridge the gap between producers and consumers in order to communicate these attributes more effectively.

Kosta Kallivrousis is the Sales Manager at Algrano in the US. He tells me when specialty coffee brands seek to set themselves apart from competitors, marketing plays an instrumental role.

“A lot of specialty coffee branding and marketing is about showcasing what makes you distinctive,” he says. “It’s an industry that was born from marketing, rather than consumer demand.”

Marianella is the co-founder of Farmers Project Specialty Coffee and a producer at Café con Amor in Costa Rica. She agrees, saying that specialty coffee brands tell the stories of producers as a way of differentiating themselves from commodity-grade coffee companies.

“It demonstrates that you have a direct relationship with suppliers, which means as a brand you have more knowledge and your coffee is more traceable,” she tells me. “This helps to elevate the quality perception of your coffee, and shows that you’re going the extra mile [when sourcing].”

Demonstrating sustainable practices effectively
Displaying photos of coffee farms in shops or on websites, as well as providing information about a coffee’s origin, allows roasters and other coffee businesses to indicate that they have good relationships with their producers.

Pedro is the General Manager at Pergamino Coffee in Colombia. He explains that most specialty coffee brands want to demonstrate that they source and purchase their products fairly and sustainably.

“Translating the complexities associated with this into a simple marketing tactic is incredibly difficult – even for the most knowledgeable and educated consumers,” he says.

In recent years, a growing number of specialty coffee consumers do want to be reassured that the brands they buy from are complying with good environmental and ethical practices. At the same time, however, it’s fair to assume that some of these consumers aren’t familiar with what these practices really entail so communicating them effectively can be a challenge.

Romanticism and fetishisation
There’s no doubt that providing consumers with more information about origin is a valuable way for farmers to receive worthy credit for their hard work. However, it can quickly turn into “romanticism” if not carried out effectively. This leads some consumers to have idealised views of coffee farmers. Ultimately, a coffee farm is a business, and consumers should view them that way, too.

“Marketing can present a very blurry picture of the reality which producers face,” Marianella explains. “It’s difficult for consumers to discern between what is real and what is smoke and mirrors.”

She tells me that she once saw pictures of her farm on a brand’s website. However, she had never worked with them, and wasn’t even aware of them. Marianella explains that when she emailed them, they stated that they didn’t always know where their photos came from.

“This means some companies can make false claims by telling a story, but they have never even visited that country,” she adds.

Moreover, the use of certain images can perpetuate the idea of the “impoverished” or “exotic” coffee farmer. While some smallholders across the Bean Belt certainly live below the poverty line, this isn’t the case for all producers. Pushing narratives like this, as well as the idea that Western consumers are “saviours”, often creates widespread false perceptions about coffee producers –resulting in their fetishisation.

“The majority of people in the specialty coffee industry want to make a difference and do some good,” Kosta says. “However, the ways of doing so can be complicated.

“Is there consent from farmers to use their images and stories?” he posits. “They need to actually add value to producers, so they should be compensated, or at the very least, they should create these marketing strategies in partnership with farmers.”
WHAT DO SPECIALTY COFFEE CONSUMERS REALLY WANT?
In line with being more connected to origin, there are a number of purchasing factors which specialty coffee consumers tend to value the most.

First quality, then sustainability
The National Coffee Association’s 2022 National Coffee Data Trends Specialty Coffee Report report states that:

Around 69% of specialty coffee consumers say they are more likely to buy coffee because it’s fresh
An estimated 64% of respondents stated that paying farmers a fair price is important
Some 57% said proper treatment of farm workers influences their purchasing decisions
Kosta, meanwhile, tells me that he thinks consumers’ interest in paying producers a higher price could be inherently linked to alleviating guilt regarding economic and social inequity between themselves and producers.

“Maybe buying some coffee to address that, even in a small way, helps to absolve some of that guilt,” he says.

Building trust
Pedro believes that rather than explaining complex issues, such as the volatility of the C price, consumers want reassurance that the brands they buy from have ethical business practices.

Ultimately, this widens the gap between consumers and producers, rather than closing it. Consumers aren’t able to know the full extent of challenges which producers face in origin countries. And given the geographical distance between the two – and potential wide economic disparity – this is understandable.

“I don’t think that coffee consumers want to be more connected to farmers, per say,” Marianella says. “However, they do want to be more knowledgeable about the product: where it comes from, how it’s produced, and whether it was grown and sourced ethically.”

She tells me that Café con Amor runs a number of initiatives which directly benefit the local farming community. Marianella explains that she uses social media to show her customers how the programmes are impacting communities. She says this helps to build more trust with the consumer.

Smaller roasters with shorter supply chains tend to be able to do this more effectively than larger brands. Generally speaking, this is because they are in direct contact with producers. In turn, this can create more of a connection with consumers.

Traceability
In recent years, it’s become increasingly apparent that more and more consumers want to know where their coffee comes from.

“We need real traceability,” Marianella says. “Customers don’t need certifications and seals that tell them their coffee is sustainable. They want more concrete information that’s practical, honest, and specific.”

Pedro agrees saying: “There’s a big percentage of our loyal customers who really care, and ask about origin, farmers, our sourcing strategy, and how we pay premiums for certain coffees.

“Other people, however, may not have this level of knowledge about coffee, nor the time or interest to dig deeper,” he adds.

Pedro also points out that it’s presumptuous to believe that every consumer will have an in-depth knowledge of the coffee industry and how it operates.

“If we’re going to measure every consumer by that standard, then we should also do the same with ourselves,” he says. “Do we also know everything about the coffees we source? It’s hypocritical in a way.”
HOW CAN SPECIALTY COFFEE BRANDS LEVERAGE CONSUMER BEHAVIOUR TO CREATE REAL IMPACT FOR FARMERS?
There seems to be somewhat of a disconnect between what coffee consumers really want and what the specialty coffee sector would like them to want.

I asked Kosta, Marianella, and Pedro how brands can create real impact at origin through their marketing strategies.

Commitment and accountability
“What the specialty coffee industry suffers from the most is the relentless search for innovation – the latest roast profile, variety, or processing technique, for instance,” Kosta says. “But the thing that’s missing is commitment.

“The reality is that the coffee industry steers the ship,” he adds. “So we have a big responsibility to remain accountable and stay true to our social and environmental commitments.”

Technology and traceability
“Technology helps to resolve a lack of traceability by connecting roasters to origin,” Marianella explains. “For example, we can connect through mobile apps and connect from our farm with roasters all over the world.

“The possibilities of having face-to-face conversations, albeit online, add another layer of forging a direct relationship with origin,” she adds.

Pedro advises roasters to build their sourcing models around how they want to integrate sustainability into their business model. They can then create marketing strategies around that – not the other way round.

He also urges consumers to make sure that the coffees they buy (particularly blends) are sourced ethically.

“For example, there’s a lot more work that needs to be done in terms of transparency when it comes to blends than microlots,” he says.

Forging more trust
“For any business, trust is one of the hardest things to achieve and one of the easiest things to lose,” Pedro says. “You add real value when consumers trust the brand they’re buying from.

“Every roaster has to look within and ask themselves if they feel good about their buying practices – and communicate that,” he adds. “In an era of information, if there are any malpractices in your supply chain, this trust can be jeopardised.”

On a similar note, Kosta explains that portraying an “imaginary” connection with origin can be a form of fetishising. In turn, it can be a betrayal of consumers’ trust.

“Ultimately, if a marketing strategy ends up benefiting the company and not the communities it promotes, it becomes false advertising and is an abuse of customer trust,” he says.
The issues are complex and difficult to break down. However, it remains unclear whether the specialty coffee industry’s social and environmental goals are a response to consumer demand, or whether they emerged to influence it.

Either way, it’s clear that the majority of specialty coffee drinkers do want to know where their coffee came from, who grew it, and if they are being treated fairly.

Moving forward, specialty coffee brands need to make sure that their marketing strategies remain honest, ethical, and fair. For consumers, demanding more traceability and transparency from brands is the best way to play a role.

INSTANT COFFEE could soon be a thing of the past and takeaway orders will drive the future of the sector, according to a new survey of the British coffee industry.

The research, commissioned by Cairngorm Coffee, a UK specialty roaster, explored the lasting impact of Covid-19 on coffee consumers and their purchasing habits.

It found that one in three of those aged 25 and under – known as Gen Z – will “never drink instant coffee again”, while 43% of millennials said they are drinking “more coffee than ever” since the pandemic.

Takeaway coffees have also remained popular after months-long lockdowns between March 2020 and early 2022 meant they were the only way for consumers to drink coffee out-of-home. According to the survey, around a third of Gen Z respondents would now class a takeaway coffee as a necessity, rather than a luxury.

Robi Lambie, who found Cairngorm Coffee in 2014, says the data shows a significant behavioural change among younger audiences as a result of Covid-19.

“We know anecdotally that a lot of our customers really commenced their coffee journey back at the start of lockdown,” he explains. “The data from this survey backs up the fact that Gen Z and millennials, in particular, have really run with this trend over the last few years.

“From the survey, we’ve seen that 18% of Gen Zers have upped their at-home coffee game as a result of lockdown, and we’ve seen these trends play out with more and more customers opting to pick up a bag of our freshly-roasted speciality coffee to enjoy at home – it seems clear these trends are here to stay.”

The rise of the coffee shop office

When the first national lockdown was declared on March 23, 2020, offices were among those forced to close, leaving employees with no choice but to work from home.

As restrictions eased, a full-scale return to office working was slow to materialise. For many businesses, home-working became ingrained into company policy, while others adopted a hybrid system of “flexible working”.

Coffee shops have played a key role in fostering this new culture. With plug sockets, wifi connection, and a ready supply of hot drinks, they offer a space away from home that people increasingly see as an office-like space.

This is reflected by Cairngorm’s study, which indicates that almost half (48%) of respondents from Gen Z are now likely to work from a coffee shop. And, according to Robi, this means long-held views about the use of laptops in coffee shops are starting to change.

“There used to be a bit of a taboo surrounding laptops in cafés and it’s one thing we definitely had to consider,” he says.

“We’ve seen friends throughout the industry take a stand and ban laptops or work meetings – but for us it’s all about being respectful, not outstaying your welcome when others are desperate for a seat, and ensuring you continue to order coffee while working. There’s a balance in there somewhere which works for both parties.”

The end of instant coffee?

Instant coffee has undergone something of a makeover over the last few years. Blue Bottle Coffee unveiled its “craft instant” last year, while Nescafé teamed up with specialty roasters Perky Blenders and Grindsmith to launch its own products in the space.

Some industry observers suggest it is a response to the growing demand for convenience that gathered pace during the Covid-19 outbreak. However, as the research suggests, instant coffee doesn’t make the quality cut when it comes to younger consumers, with 33% reportedly switching it out in favour of specialty coffee.

Instead, Robi says millennials and Gen Zers are increasingly “leaning into” conscious buying – and, whichever way it is positioned by companies, instant coffee pales in comparison to specialty coffee wherever this is concerned.

He adds: “Rather than opting for mass-produced, ethically questionable sources for their morning cup, they’re increasingly moving towards the artisanal, small-batch approach that represents the farmers and producers we work with.”

 

Would you try ‘wellness’ coffee? Adding vitamins to your morning brew is the new ritual

When it comes to new health buzzwords, wellness coffee is one that we can get on board with.

After all, who wouldn’t want a daily vitamin boost that’s as easy as sipping on your morning brew?

Coffee company Rokit has released a buzzworthy little product, the Mind Boost Pods and Immunity Boost Pods, that they claim to be the UK’s first coffee pods with added vitamins, minerals, and botanicals which aim to boost your overall health.

The Mind Boost pods contain 100% Arabica coffee that has been enriched with vitamins B2, B3, B5, B6 and B12, which the brand claims will support your nervous system and contribute to better mental performance.

While the Immunity Boost pods are also made from 100% Arabica coffee, and enriched with vitamins B6, B12, D and Zinc to support a healthy immune system.

The good news is that the pods are easy to use, compatible with Nespresso machines, 100% recyclable, available in Tesco and they’ll be on sale this month, down to £3 from £4 (sale runs from March 22 to April 11, FYI).

That’s all well and good, but can taking our vitamins along with coffee actually benefit our health, and is it an effective combo? We take a closer look.

Should caffeine and vitamins mix?
There’s no easy answer, but according to registered nutritionist Uta Boellinger, founder of Cannelle Nutrition, it can be a good option for those who aren’t getting the right vitamins from their diet.

She tells us: ‘On the one hand, if someone is unwilling and unable to make any dietary changes and won’t take any supplements in other forms then perhaps having them in their coffee is the best option.’

Be that as it may, BANT registered nutritionist Eva Humphries explains that we need to be wary of the type of nutrients added to our coffee so we can be realistic about the effect.

Humphries explains: ‘It is also worth noting that synthetic nutrients, such as those typically added to coffee, may not be in the right form for us to fully absorb. So, we could end up in a scenario where we think we are getting 100% of our daily recommended intake of a specific vitamin from that enrich-coffee, but we may only actually absorb 10% of that nutrient.’

It’s also worth noting that caffeine isn’t a positive thing for everybody, as Boellinger continues: ‘As a nutritionist I almost always recommend people reduce their caffeine intake and if they come to see me for anything stress-related we usually remove it completely.’

How useful are supplements for our health?
According to Boellinger, supplements are a useful tool for boosting our overall health: ‘In my clinic I always go for a food-first approach but supplements are not only necessary when there is a deficiency, but can help us see results more quickly as they may be more highly concentrated and easier to include than certain foods.’

They go on to advise, however, that instead of looking at it as a ‘one-size fits all’ approach, ‘I would recommend speaking to a nutritionist if you want to take anything other than Vitamin D or a multivitamin to find out what works for you,’ and added: ‘It’s also important to ensure they don’t interfere with any medication you may be on.’

Humphries adds: ‘As a nutritionist, I suggest supplements to my clients for shorter periods of time if there is a very specific need for them. For example, an athlete will likely have nutrient needs so high that it may be a struggle to meet those needs through food alone. In this context, supplements may be useful. On a more general level, it would be more advantageous to get the vitamins we need from food.’

Drinking 3+ Cups of Coffee a Day May Actually Lower Blood Pressure, According to a New Study

At over 2 billion cups consumed daily, coffee just may be the world’s favourite beverage. But if you’ve ever felt that second (or third, or fourth) cup give you a case of the jitters, you may have wondered what coffee’s effect is on blood pressure, as well as on overall heart health.
The conventional wisdom has been that it significantly raises blood pressure levels, at least temporarily. But a new study, published in Nutrients, found the opposite to be true. Could lowering blood pressure be one of coffee’s benefits?
Blood pressure, heart health, and coffee: What the research says
Decades-old studies typically found that coffee wasn’t a healthy choice for cardiovascular health. This may have as much to do with brewing methods, as it does with the beverage itself. Back in the day, old-school brewing was typically done with a percolator instead of a coffeemaker containing a filter. Filtering removes substances and oils, such as cafestol and kahweol, that have been linked to high cholesterol and heart disease (sorry, filter-free French press lovers).
More recent data, however, has found multiple benefits from drinking coffee, especially for blood pressure and heart health.
The recent study in Nutrients is a sub-analysis of participants from the Brisighella Heart in Study (BHS). BHS was started in 1972, in the Brisighella region of northern rural Italy. Using self-reported data about coffee consumption from 720 men and 783 women, researchers observed the effects of coffee on blood pressure and other heart-health markers, like arterial stiffness (hardening of the arteries). According to study authors, people who drank three or more cups of coffee a day had lower blood pressure readings than those who drank no coffee at all. People who only drank two cups a day also had lower blood pressure than non-drinkers.
In addition to reporting these findings, study authors were quick to note the omissions in data that might color their results. For example, coffee cup size per drink was not accounted for. Neither were brewing methods, or bean origins. Based on cultural norms among people in North Italy, the researchers assumed that caffeinated coffee was always the participants’ brew of choice, rather than decaf, but this was not confirmed. Lifestyle habits that could impact upon blood pressure were also not recorded or addressed.
“While this study does make a compelling argument for the benefits of coffee, it is very important to understand its limitations before reaching for that third cup. Importantly, this study was performed in Italy, where a single coffee is a fraction of the size of a standard American coffee. So, three cups of coffee in Italy might be the equivalent of one regular-sized Starbucks in the States,” says Anais Hausvater, MD, a cardiologist at NYU Langone Health in New York City.
The effect of caffeine on blood pressure
When we think coffee, we naturally think caffeine. According to Mayo Clinic, the caffeine content in an average cup of coffee can cause a brief, but significant spike in blood pressure, even in people who typically have regular readings.
The reason why caffeine has this effect is unclear. What is clear, however, is that caffeine affects different people differently. “Frequency of coffee consumption plays a role in its effect on blood pressure. In those who don’t consume caffeinated coffee regularly, it may raise blood pressure. It does this by raising the level of stress hormones which tighten blood vessels. In those who drink it regularly, coffee does not seem to raise blood pressure, as the body becomes accustomed to it,” says Jeffrey M. Tyler, MD, a cardiologist with Providence St. Joseph Hospital in California.
Dr. Hausvater notes that coffee can increase blood pressure in the short term by activating the sympathetic nervous system, or “fight or flight” response, in people who aren’t tolerant to caffeine.
Coffee’s other compounds
Coffee is about more than just caffeine, though. That simple, delectable brew actually contains more than 1,000 chemical compounds, including many that support heart health.
“The reason for lower blood pressure in the Italian study may be related to the metabolically active components of coffee, including phenolic compounds, alkaloids, and diterpenes, among others,” explains Heather Shenkman, MD, a cardiologist, and formulator at 1MD Nutrition. Some of these compounds may raise blood pressure, but others can lower it.
So, what’s a coffee lover to do?
If you’re worried about blood pressure, should you drink more coffee, based on this data?
Dr. Tyler notes that the Italian study merely indicated an association between increased coffee intake and lower blood pressure. It did not, however, prove that coffee was the cause.
For that reason, Dr. Tyler isn’t changing his overall recommendation for his own patients: “If you enjoy drinking coffee, drinking it in small or moderate amounts (up to four or five cups a day) should be fine. In contrast, I advise all my patients, with or without heart disease, to avoid energy drinks that often have two to four times as much caffeine as coffee. If you’re looking to make a change, eliminate those, since they may put more stress on the heart,” he says.
However, Dr. Hausvater adds that coffee can have negative effects on the heart in some people, such as increasing the likelihood of abnormal heart rhythms. It’s important to talk to your doctor about how much coffee you should be drinking if you have a known condition.
The bottom line: You do you. If coffee agrees with you and you love it, keep enjoying it as often as you like. If you’re looking, however, for a quick fix to reduce high blood pressure, increasing your uptake probably isn’t the way to go. Instead, explore lifestyle changes that can be beneficial, like exercising and eating heart-healthy food. You can also talk to your healthcare provider about medications that can help.

 

 

Are you a coffee lover who can’t do without it? Well, you are not alone. Millions of people around the world wake up to the smell of coffee that stimulates them for their day ahead. Even health experts say that coffee has great benefits for the brain, apart from improving alertness, focus, and mood. Coffee also has antioxidant and anti-inflammatory effects, and reduces the risk of neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease.

However, you can reap all these benefits as long as you drink coffee in the right way. Yes, there is a right and wrong way to do it, and the latter can be a serious health risk, especially to your brain.

Take a look at some coffee drinking mistakes that can reduce your cognitive abilities, and what to do instead to keep your mind in great shape, according to “thehealthsite.”

Coffee drinking mistakes:

Drinking too much coffee

Coffee, whether black or cappuccino, is beneficial to health as long as you drink it in moderation, according to health experts. Excessive consumption of anything can be more harmful than helpful. According to a study published in the Nutritional Neuroscience Journal, drinking more than six cups of coffee a day is associated with smaller overall brain volumes and a 53% increase in the risk of dementia and other neurodegenerative diseases. So, what is the amount of coffee that you should drink in a day? Around 400 milligrams of caffeine, which makes about 4 cups in a day, is considered safe.

Drinking coffee after sunset

Although coffee helps you wake up from lethargy or drowsiness after lunch, consuming it later in the day may make you feel tense and anxious when it’s time to sleep. Caffeine, the stimulant that remains in the bloodstream for a long time after the last sip, causes sleep problems. The long-term effects increase the accumulation of beta-amyloid, a protein in the brain associated with cognitive decline and Alzheimer’s disease.

It is advisable to avoid consuming coffee after sunset or at least six hours before bedtime to ensure a good night’s sleep.

Coffee can be a healthy and nutritious beverage when consumed in moderation and with the right ingredients.

These five methods can help you make your coffee healthier and more nutritious, without sacrificing taste or aroma.

Coffee is one of the most popular beverages in the world, with millions of people starting their day with a cup of joe.

While coffee has many benefits, including increased energy and focus, it can also be unhealthy if consumed in excess or with added sugars and artificial flavours.

There are several ways to make your coffee super healthy, without sacrificing its taste or aroma. Here are the ways to make your coffee healthier and more nutritious.

Choose Quality Coffee Beans: The quality of your coffee beans matters, as cheaper beans can contain more impurities and toxins.

Look for organic, fair-trade, and single-origin coffee beans, as they tend to be of higher quality and more sustainable.

Avoid Artificial Sweeteners: Instead of adding sugar or artificial sweeteners to your coffee, try natural sweeteners such as honey, maple syrup, or stevia. They add sweetness without the harmful effects of sugar and artificial additives.

Use Nut Milk or Coconut Milk: Cow’s milk can be high in saturated fat and cholesterol, which can contribute to heart disease. Instead, try using almond milk, soy milk, or coconut milk, which are lower in fat and calories.

Add Cinnamon: Cinnamon is a natural spice that can help regulate blood sugar levels, reduce inflammation, and improve brain function. Sprinkle some cinnamon on top of your coffee for added flavour and health benefits.

Limit Your Intake: While coffee can be beneficial in moderation, excessive consumption can lead to side effects such as anxiety, insomnia, and digestive issues. Do not drink more than 3-4 cups of coffee a day.

Choose Dark Roast: Dark roast coffee contains more antioxidants than lighter roasts, making it a healthier choice. It also has a richer flavour and aroma, making it a preferred option for many coffee lovers.

Drink it Black: While adding cream and sugar can enhance the taste of your coffee, it can also add unnecessary calories and fat. Drinking your coffee black is the healthiest option, as it contains no added sugars or fats.

Add Collagen Powder: Collagen powder is a popular supplement that can improve skin health, joint function, and gut health. Add a scoop of collagen powder to your coffee for added health benefits.

Healthy alternatives to dairy milk in coffee
Plant-based milk like almond milk, soy milk, and coconut milk are healthier alternatives to cow’s milk are healthy alternatives to dairy milk. They are lower in calories and fat and are free from cholesterol. Coffee contains antioxidants that can reduce inflammation and improve brain function. It also has been linked to a reduced risk of several diseases such as type 2 diabetes and liver disease.

The Arab world has given birth to many thinkers and many inventions – among them the three-course meal, alcohol and coffee. The best coffee bean is still known as Arabica, but it’s come a long way from the Muslim mystics who treasured it centuries ago, to the chains that line our high streets.

Think coffee, and you probably think of an Italian espresso, a French cafe au lait, or an American double grande latte with cinnamon.

Perhaps you learned at school that the USA became a nation of coffee drinkers because of the excise duty King George placed on tea? Today ubiquitous chains like Starbucks, Cafe Nero and Costa grace every international airport, and follow the now much humbler Nescafe as symbols of globalisation.

Coffee is produced in hot climates like Latin America, sub-Saharan Africa, Vietnam and Indonesia, and you could be forgiven if you thought it is a product from the New World like tobacco and chocolate. After all, all three became popular in Europe at more or less the same time, in the 16th and 17th Centuries.
In fact, coffee comes from the highland areas of the countries at the southern end of the Red Sea – Yemen and Ethiopia.
Although a beverage made from the wild coffee plant seems to have been first drunk by a legendary shepherd on the Ethiopian plateau, the earliest cultivation of coffee was in Yemen and Yemenis gave it the Arabic name qahwa, from which our words coffee and cafe both derive.

Qahwa originally meant wine, and Sufi mystics in Yemen used coffee as an aid to concentration and even spiritual intoxication when they chanted the name of God.

By 1414, it was known in Mecca and in the early 1500s was spreading to Egypt from the Yemeni port of Mocha. It was still associated with Sufis, and a cluster of coffee houses grew up in Cairo around the religious university of the Azhar. They also opened in Syria, especially in the cosmopolitan city of Aleppo, and then in Istanbul, the capital of the vast Ottoman Turkish Empire, in 1554.

In Mecca, Cairo and Istanbul attempts were made to ban it by religious authorities. Learned shaykhs discussed whether the effects of coffee were similar to those of alcohol, and some remarked that passing round the coffee pot had something in common with the circulation of a pitcher of wine, a drink forbidden in Islam.

Coffee houses were a new institution in which men met together to talk, listen to poets and play games like chess and backgammon. They became a focus for intellectual life and could be seen as an implicit rival to the mosque as a meeting place.

Some scholars opined that the coffee house was “even worse than the wine room”, and the authorities noted how these places could easily become dens of sedition. However, all attempts at banning coffee failed, even though the death penalty was used during the reign of Murad IV (1623-40). The religious scholars eventually came to a sensible consensus that coffee was, in principle, permissible.

Coffee spread to Europe by two routes – from the Ottoman Empire, and by sea from the original coffee port of Mocha.
Both the English and Dutch East India Companies were major purchasers at Mocha in the early 17th Century, and their cargoes were brought home via the Cape of Good Hope or exported to India and beyond. They seem, however, to have only taken a fraction of Yemeni coffee production – as the rest went north to the rest of the Middle East.

Coffee also arrived in Europe through trade across the Mediterranean and was carried by the Turkish armies as they marched up the Danube. As in the Middle East, the coffee house became a place for men to talk, read, share their opinions on the issues of the day and play games.

Another similarity was that they could harbour gatherings for subversive elements. Charles II denounced them in 1675 as “places where the disaffected met, and spread scandalous reports concerning the conduct of His Majesty and his Ministers”.

A century later Procope, the famous Parisian coffee house, had such habitues as Marat, Danton and Robespierre who conspired together there during the Revolution.

At first, coffee had been viewed with suspicion in Europe as a Muslim drink, but around 1600 Pope Clement VIII is reported to have so enjoyed a cup that he said it would be wrong to permit Muslims to monopolise it, and that it should therefore be baptised.

Austrian coffee drinking is said to have received a big boost when the Turkish siege of Vienna in 1683 was broken, and the European victors captured huge coffee supplies from the vanquished.

Perhaps that is why, to this day, coffee is served in Vienna with a glass of water – just like the tiny cups of powerful Turkish coffee with its heavy sediment in Istanbul, Damascus or Cairo. Is this just a coincidence, or a long forgotten cultural borrowing?
The beverage we call “Turkish coffee” is actually a partial misnomer, as Turkey is just one of the countries where it is drunk. In Greece they call it “Greek coffee”, although Egyptians, Lebanese, Syrians, Palestinians, Jordanians and others do not seem to care overmuch about the name.

But there are other coffee drinking traditions in the Arab world. The coffee which is native to the Gulf is bitter and sometimes flavoured with cardamom or other spices.

It is often served a decent interval after a guest has arrived – to serve it too soon might be an impolite suggestion of haste – and then once again before departure.

It often comes just before or after a small glass cup of black, sweet tea. The order in which the two beverages are served varies, and seems to have no significance. What is remarkable for a Western visitor is the idea that the two very different drinks should be offered in such quick succession.

Sadly, however, while coffee has gone truly global production has declined in Yemen, the victim of cheap imports and rival crops like the narcotic qat.

In 2011, Yemen exported a mere 2,500 tonnes although there are attempts to revive cultivation of the best coffee in its original home. Today, none of the Arab countries is listed among the world’s significant producers.

In a landmark study, researchers from the Brisighella Heart Study (BHS) present compelling evidence on the intricate relationship between coffee consumption and blood pressure. The study, conducted in a well-characterized Italian rural population, sheds new light on the cardiovascular benefits and potential nuances associated with coffee intake.

Key Findings:

Moderate Consumption Matters: The research, based on an extensive dataset from the BHS, suggests that the impact of coffee on blood pressure is nuanced. Moderate coffee drinking is associated with either higher or lower systolic blood pressure (SBP) compared to heavy coffee consumption or abstaining from coffee.

Central Blood Pressure Insights: The study goes beyond peripheral blood pressure, delving into central blood pressure parameters. Regular coffee drinkers exhibit lower SBP, pulse pressure, aortic blood pressure, and aortic pulse pressure, indicating a potential positive impact on overall cardiovascular health.

Arterial Stiffness: Contrary to some expectations, the study finds that arterial stiffness, a key factor in cardiovascular health, remains similar across different levels of coffee consumption.

Strengths of the Study:

Longitudinal Design: Leveraging data from the BHS, one of the longest-running European epidemiological studies, the research provides a robust foundation for its groundbreaking findings.

Comprehensive Analysis: The study encompasses a wide range of clinical, laboratory, and hemodynamic parameters, offering a thorough examination of the complex interplay between coffee and cardiovascular health.

Population Specificity: Focused on a well-characterized Italian rural population, the study offers insights that could be particularly relevant in understanding the impact of dietary habits and lifestyle in such communities.

Limitations:

Self-Reported Data: The reliance on self-reported coffee consumption introduces a potential source of bias, as individuals may not accurately report their actual intake.

Coffee Types Not Differentiated: The study does not differentiate between types of coffee (caffeinated vs. decaffeinated, preparation methods), which could influence the observed associations.

Population Specificity: The characteristics of the study population may limit the generalizability of findings to other demographic groups with different dietary patterns.

Implications:

The findings underscore the positive association between regular coffee drinking and cardiovascular health in the Italian population. As coffee remains one of the most widely consumed beverages globally, these insights could have far-reaching implications for public health strategies aimed at cardiovascular disease prevention.

This groundbreaking study prompts a reevaluation of the relationship between coffee and blood pressure, offering new perspectives that could shape dietary recommendations and health policies globally.