Category: Studies

New Study Sheds Light on How Coffee Influences Gut Motility

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Qahwa World – Dubai

Coffee’s influence on the human digestive system has long fascinated researchers, physicians and coffee enthusiasts alike. A new peer-reviewed study from Tokushima University, published in Scientific Reports (2025), offers one of the most detailed real-time examinations to date of how coffee affects intestinal motility — and whether stronger brews intensify the effect.

The researchers used a sophisticated, noninvasive technique based on bowel-sound tracking to determine how different concentrations of instant coffee stimulate the gut. Their findings confirm that coffee boosts intestinal motility within minutes — but unexpectedly, the strength of the brew did not produce clear, statistically significant differences. Even so, the study’s exploratory analyses hint at a possible concentration-dependent pattern that deserves deeper investigation.

Listening to the Gut: A High-Tech Approach to Coffee Science

Most previous studies measuring gut function relied on invasive tools or broad metrics such as time to first flatus or defecation after surgery. Those approaches provide only coarse snapshots of digestive activity. The Tokushima team instead used a bowel-sound-based analysis that detects micro-movements of the intestines through highly sensitive electronic stethoscopes and machine-learning-driven sound detection.

This method allowed the researchers to quantify how often the intestines produced movement-related sounds — a reliable physiological marker of motility — every minute for 40 minutes after coffee intake.

The study included 10 healthy young men (average age 20.5 years), each of whom consumed 150 mL of instant coffee at 45°C, prepared in three concentrations:

Weak Coffee (WC): 0.90% total dissolved solids

Strong Coffee (SC): 1.60%

Extra-Strong Coffee (Ex.SC): 2.10%

Each participant completed up to nine trials over non-consecutive days, ensuring that caffeine tolerance or residual effects did not skew the results.

Clear Evidence: Coffee Rapidly Increases Intestinal Motility

Across all concentrations, the intestines responded quickly.

In the first 10 minutes after consumption — the study’s “Gastric Phase” — bowel sounds increased significantly compared to baseline. A second surge appeared between 20–40 minutes, during the “Intestinal Phase.” The repeated-measures statistical analysis confirmed:

Gastric Phase: strong increase vs. baseline

Intestinal Phase: significant increase vs. baseline

No significant difference between the two phases

This confirms that the gut reacts almost immediately to coffee — even before caffeine has been significantly absorbed into the bloodstream.

These short-term effects reinforce earlier evidence suggesting that coffee’s digestive influence is triggered not by systemic caffeine levels, but by chemosensory mechanisms, including bitter-taste receptors and cephalic-phase responses.

Does Coffee Strength Matter? The Study Suggests “Maybe” — But Not Yet Conclusively

The study’s central question was whether stronger coffee produces stronger gut stimulation.

The official result:

In the primary statistical analysis, no significant differences were detected among the weak, strong and extra-strong brews.

But when the team plotted the data using log–log stimulus–response models — a visualization technique sensitive to subtle patterns — a consistent trend emerged:

WC ≥ SC ≥ Ex.SC
In other words, stronger coffee appeared to produce a more pronounced inverse correlation, suggesting a stronger motility response.

This pattern persisted across the entire 40-minute period.

However, the researchers emphasized that these findings are exploratory. They are not strong enough to confirm a concentration effect and must be validated in larger, controlled studies that include a matched hot-water baseline.

Why Coffee Stimulates the Gut: The Chemistry Behind the Motion

The study does not isolate the mechanisms, but its findings align with well-documented physiological pathways:

Caffeine

Antagonizes adenosine receptors

Enhances neural activity

Promotes smooth-muscle contractions

Chlorogenic acids and Polyphenols

Stimulate bitter receptors

Influence intestinal blood flow

May activate the enteric nervous system

Interestingly, the instant coffee used contained approximately 410 mg of polyphenols per 2-gram serving — roughly double the typical amount in a standard brewed cup. This means polyphenols, not just caffeine, could be playing a key role in stimulating the gut in this experiment.

A Step Toward Standardizing Coffee-and-Digestion Research

One of the major contributions of this study is methodological. Past research varied widely in coffee preparation volumes, temperatures and bean-to-water ratios, making results hard to compare. This new study strictly controlled:

Temperature (45°C)

Volume (150 mL)

Total Dissolved Solids (TDS)

The authors argue that tightening these variables is essential for future studies seeking to understand how coffee interacts with digestive physiology.

Limitations: A Strong Start, But More Work Ahead

The authors acknowledge several constraints:

The coffee’s exact arabica/robusta composition was unknown.

There was no temperature-matched hot-water control trial.

One participant could not complete the extra-strong tests.

The sample included only young men; broader demographic data are needed.

The study did not examine individual chemical components separately.

Still, despite these limitations, the study provides compelling evidence that coffee reliably increases intestinal motility and offers a promising framework for future, more definitive research.

What This Means for Coffee Drinkers

For the general public, the study reinforces a simple conclusion:

Coffee can stimulate the gut quickly, regardless of its concentration.

Whether someone prefers a light, medium or bold cup, the intestines seem to react in roughly the same way — at least in the short term.

As for the lingering question of whether stronger coffee produces stronger digestive effects, the answer remains:

Coffee Study Challenges Long-Held Medical Advice on Heart Condition

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New clinical evidence suggests coffee may protect against atrial fibrillation, overturning decades of cautionary advice

Dubai – Qahwa World

For years, patients diagnosed with irregular heart rhythms have heard the same warning from doctors: avoid coffee. The reasoning seemed simple — caffeine increases heart rate and alertness, so it must worsen conditions such as atrial fibrillation.

Now, a groundbreaking international study published in JAMA on November 9, 2025, has challenged that long-standing belief. The DECAF trial — short for Does Eliminating Coffee Avoid Fibrillation? — found that moderate coffee consumption actually lowered the risk of atrial fibrillation recurrence by 39 percent compared with total abstinence.Coffee Study Challenges Long-Held Medical Advice on Heart Condition

New clinical evidence suggests coffee may protect against atrial fibrillation, overturning decades of cautionary advice

For years, patients diagnosed with irregular heart rhythms have heard the same warning from doctors: avoid coffee. The reasoning seemed simple — caffeine increases heart rate and alertness, so it must worsen conditions such as atrial fibrillation.

Now, a groundbreaking international study published in JAMA on November 9, 2025, has challenged that long-standing belief. The DECAF trial — short for Does Eliminating Coffee Avoid Fibrillation? — found that moderate coffee consumption actually lowered the risk of atrial fibrillation recurrence by 39 percent compared with total abstinence.

The finding could reshape global medical advice for millions living with the world’s most common heart rhythm disorder and reignite conversations about coffee’s misunderstood role in cardiovascular health.

From Myth to Medicine

Atrial fibrillation (AF) affects more than 60 million people worldwide and is linked to serious complications including stroke, heart failure, and early mortality. Because caffeine is known to stimulate the nervous system, many clinicians have historically told AF patients to stay away from coffee altogether.

But coffee is not a simple stimulant. It is a complex natural beverage containing hundreds of bioactive compounds — antioxidants, polyphenols, and natural anti-inflammatory agents — that may benefit the cardiovascular system.

To investigate whether this complexity might hold a hidden benefit, a team of researchers led by Dr. Christopher Wong of the University of Adelaide and Dr. Gregory Marcus of the University of California, San Francisco, designed the first randomized clinical trial to directly test coffee’s effect on atrial fibrillation recurrence.

Inside the DECAF Trial

Between 2021 and 2024, 200 men and women with persistent atrial fibrillation were recruited from five major hospitals in the United States, Canada, and Australia. All participants were habitual or recent coffee drinkers who were scheduled to undergo electrical cardioversion, a procedure used to reset an irregular heartbeat to normal rhythm.

After successful cardioversion, the participants were divided into two groups:

The coffee group, encouraged to drink at least one cup of caffeinated coffee daily for six months.

The abstinence group, instructed to avoid all forms of coffee and caffeine, including decaffeinated varieties.

Both groups began with similar average coffee intake — about seven cups per week — before the experiment began. Over six months, researchers tracked all recurrences of atrial fibrillation or atrial flutter lasting 30 seconds or longer, using clinical electrocardiograms, wearable heart monitors, and implantable devices.

At the end of the study, the results were striking:

Only 47 percent of coffee drinkers experienced a recurrence of atrial fibrillation.

In contrast, 64 percent of those who abstained suffered another episode.

That difference translates to a hazard ratio of 0.61, meaning the coffee drinkers had a 39 percent lower risk of recurrence.

Just as significant, the coffee group did not show higher rates of hospitalization, stroke, or heart failure. No serious side effects were observed, suggesting that moderate coffee consumption is not only safe but potentially beneficial for patients recovering from AF.

“Astounding” Results Defy Conventional Wisdom

“In contrast to conventional wisdom, we found that coffee drinkers experienced a significant reduction in AF compared to those who avoided caffeine,”

— Dr. Christopher Wong, University of Adelaide

The study’s senior author, Dr. Gregory Marcus, added that the results provide a foundation for a more flexible approach to dietary guidance: “It is reasonable for health-care professionals to let their patients with AF consider experimenting with naturally caffeinated substances they enjoy, such as tea and coffee. However, some individuals may still find that caffeine worsens their symptoms.”

This nuance matters. The researchers emphasize that their trial involved typical coffee consumption — around one cup daily — not energy drinks or high-dose caffeine supplements. The potential benefits appear tied to natural coffee’s balanced composition, not extreme stimulation.

How Coffee Might Help the Heart

The DECAF investigators explored several physiological explanations for their unexpected finding.

Adenosine Receptor Blockade

Caffeine blocks A1 and A2A adenosine receptors, which play a role in triggering AF episodes. By preventing adenosine from shortening the heart’s electrical recovery time, caffeine may act as a mild anti-arrhythmic agent.

Anti-Inflammatory Effects

Coffee’s chlorogenic acid and polyphenols reduce systemic inflammation — an established risk factor for atrial fibrillation and many other heart diseases.

Improved Circulation and Fluid Balance

Coffee’s gentle diuretic effect can help lower blood pressure and decrease cardiac strain, indirectly reducing AF risk.

Behavioral Factors

In previous studies, habitual coffee drinkers were found to take more daily steps and maintain higher levels of physical activity, both protective against AF recurrence.

The team also noted that coffee drinkers in the trial did not replace coffee with sugary sodas or high-calorie beverages, which might have otherwise increased cardiovascular risk.

Taken together, these effects may explain why moderate coffee consumption — far from being dangerous — may actually stabilize the heart’s rhythm.

A Trial That May Rewrite Clinical Advice

The implications of this work extend beyond cardiology. Coffee is the most widely consumed caffeinated beverage on Earth, and medical advice around it influences millions of daily routines.

For decades, doctors issued cautionary statements largely based on anecdotal observations and small, uncontrolled studies. The DECAF trial provides the first causal evidence — through randomized assignment — that regular caffeinated coffee consumption is unlikely to provoke atrial fibrillation and may even reduce its recurrence.

“Among patients with atrial fibrillation, consuming about one cup of caffeinated coffee per day was linked to fewer recurrences — not more. It’s time we rethink the old advice that coffee should be avoided,” said Dr. Wong.

While the study’s participants were already accustomed to coffee, researchers believe similar results might hold for moderate new drinkers, though further trials are needed.

Limitations and Cautions

As with any clinical study, the authors acknowledge several limitations.

The trial was open-label, meaning participants knew which group they were in.

It lasted only six months and involved a modest 200 participants.

Only 69 percent of abstainers fully adhered to caffeine avoidance, possibly diluting the true benefit of coffee.

Because the cohort consisted of previous coffee drinkers, results may not apply to lifelong abstainers or to people with caffeine sensitivity.

Nevertheless, the findings remained statistically robust even after adjustments for age, medication use, and co-existing conditions. No evidence suggested harm from coffee, and adverse events were comparable between groups.

A New Understanding of Coffee and the Heart

The DECAF trial arrives amid a growing body of evidence that moderate coffee drinking supports overall heart health. Previous large-scale studies have already linked coffee to lower risks of stroke, diabetes, and all-cause mortality.

What makes DECAF unique is its focus on arrhythmia, an area long clouded by uncertainty and fear. The message emerging from this work is one of moderation and balance rather than prohibition.

A single, freshly brewed cup — perhaps the ritual that begins each morning for billions — might not just awaken the senses but gently protect the heart as well.

About the Study

The DECAF trial was conducted by the University of Adelaide, the University of Toronto, and the University of California, San Francisco, with support from the National Heart Foundation of Australia and the U.S. National Institutes of Health. Results were presented at the American Heart Association Scientific Sessions 2025 in New Orleans.

For Coffee Drinkers and Clinicians Alike

As global coffee culture continues to evolve — from third-wave cafés to specialty roasters and home-brewing enthusiasts — science is gradually catching up with what coffee lovers have long sensed: this beverage, when enjoyed responsibly, can be part of a healthy lifestyle.

The DECAF study doesn’t suggest that everyone should drink more coffee. But it does invite a thoughtful reevaluation of how we understand it — not as a vice to be limited, but as a natural, potentially protective companion to heart health.

Source: Caffeinated Coffee Consumption or Abstinence to Reduce Atrial Fibrillation: The DECAF Randomized Clinical Trial, JAMA (2025), DOI 10.1001/jama.2025.21056.

Japanese Innovation Transforms Coffee Cherries into a Sustainable Ingredient Enhancing Flavor and Quality

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Tokyo – Qahwa World

In a major step toward sustainable beverage innovation, Kirin Holdings Co., Ltd. has announced the development of a fermented ingredient made from coffee cherries, transforming what was once agricultural waste into a high-value product that enhances both body and aroma in beverages.

The breakthrough, created by the company’s Institute for Future Beverage, aims to support coffee farm sustainability, reduce environmental impact, and improve the experience of non-alcoholic and low-alcohol drinks, addressing broader social concerns around alcohol consumption.

From Waste to Resource

Each year, millions of tons of coffee cherry pulp and peel are discarded after bean extraction. These by-products, rich in caffeine and polyphenols, pose environmental risks when left untreated. Kirin researchers applied their proprietary wine aroma enhancement technology to ferment concentrated coffee cherry juice with lactic acid bacteria and yeast, creating an ingredient that adds richness, warmth, and fruity depth to a wide range of beverages.

Supporting Coffee Farmers

The innovation not only reduces waste but also helps increase farmers’ income in producing countries. In Colombia, for instance, where disposal of coffee cherries incurs environmental taxes, the new approach offers a sustainable solution with both economic and ecological benefits.

Kirin’s Beverage Future Research Center has been studying ways to utilize coffee cherries since 2018, focusing on turning underused coffee by-products into sustainable resources.

Commercial Use and Sensory Benefits

Tests revealed that beverages using this fermented ingredient scored higher in satisfaction, flavor quality, and premium perception. The company has incorporated it into its “Kirin Tokusei” line of ready-to-drink (RTD) beverages — starting with the Melon Soda Sour launched in May 2025, followed by the Mikan Cider Sour, set for release on November 25, 2025.

Further studies on non-alcoholic drinks also confirmed enhanced mouthfeel and richer flavor, suggesting strong potential in the expanding low- and no-alcohol market.

Looking Ahead

Kirin plans to expand the use of this fermented ingredient across its beverage portfolio, positioning it as a key component of its sustainability strategy.

“By transforming discarded coffee cherries into something valuable, we’re not only reducing waste but also creating a positive impact for farmers and the environment,” said Sayaka Tsuji, researcher at Kirin’s Institute for Future Beverage.

This initiative supports the company’s Kirin Group Vision 2027, which seeks to make Kirin a global leader in Creating Shared Value (CSV) — combining innovation, sustainability, and community benefit.

Coffee May Protect Against Irregular Heartbeat, New Study Finds

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Dubai – Qahwa World

A new study by researchers at the University of California, San Francisco (UCSF) and the University of Adelaide has challenged long-standing medical advice discouraging people with atrial fibrillation (A-Fib) from consuming coffee.

The study, published on November 9 in JAMA, found that drinking at least one cup of caffeinated coffee or an espresso a day reduced the risk of A-Fib recurrence by 39%. Traditionally, patients with heart rhythm disorders were advised to avoid caffeine, fearing it could trigger rapid or irregular heartbeats.

Dr. Gregory M. Marcus, electrophysiologist at UCSF Health and senior author of the study, explained that coffee may have multiple benefits: “Coffee increases physical activity, which helps reduce atrial fibrillation. Caffeine is also a mild diuretic that can lower blood pressure, while several coffee compounds have anti-inflammatory effects.”

The research team, in a trial aptly named DECAF (Does Eliminating Coffee Avoid Fibrillation?), enrolled 200 coffee-drinking patients diagnosed with persistent A-Fib or atrial flutter. Participants scheduled for electrical cardioversion—a procedure that restores normal heart rhythm—were randomly divided into two groups: one consumed caffeinated coffee daily for six months, while the other abstained completely from caffeine.

Results showed a significant drop in A-Fib recurrence among coffee drinkers. Researchers believe that in addition to its biological effects, coffee consumption might reduce reliance on less healthy drinks.

Lead author Christopher X. Wong, Ph.D., from UCSF and the University of Adelaide, summarized the findings: “Doctors have always advised patients with A-Fib to limit coffee, but this trial suggests that coffee is not only safe—it may actually be protective.”

A-Fib currently affects over 10 million adults in the United States, and with an aging population, it could impact up to one in three people. This study opens a new perspective on how moderate coffee consumption might play a beneficial role in cardiovascular health.

Researchers Warn of Hidden Microplastic Threat in Coffee Pods

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Dubai – Qahwa World

As awareness of microplastic pollution continues to rise, new research is drawing attention to an unexpected source—coffee pods. Despite efforts to reduce plastic waste through reusable cups and eco-friendly alternatives, experts warn that the daily coffee ritual may be exposing millions to microscopic contaminants.

A Hidden Risk in Convenience

Coffee pod machines, used by roughly one-third of American coffee drinkers, offer undeniable convenience—just insert a pod, press a button, and brew. But researchers say that convenience comes with a cost.

A recent TIME Magazine report posed a critical question: What happens to the plastic in single-serve coffee pods? The concern lies in microplastics, particles less than five millimeters in size that are shed as plastic breaks down or when it is exposed to heat.

Evidence from Hot Beverages

In a study published in Science of the Total Environment, British environmental chemist Professor Mohamed Abdallah and his team found that every hot beverage sample tested contained microplastics, with higher levels in hot drinks compared to cold ones. While coffee pods weren’t specifically tested, the findings suggest that heat exposure during brewing may accelerate plastic particle release.

“Our understanding of the toxicity of microplastics remains in its infancy,” Abdallah said, noting that these particles have only been studied since 2004.

Inside the Human Body

Microplastics have been found nearly everywhere — from the deepest ocean trenches to human blood, lungs, and even the brain. Their small size allows them to travel through the environment and the human body unnoticed.

Environmental engineer Justin Boucher from the Food Packaging Forum added: “We already have evidence that many plastics and related microplastics contain hazardous chemicals that can cause harm.”

According to TIME, even the water in coffee machines can contain microplastics — and the brewed coffee may have nearly two-thirds more contaminants than the water used to make it.

What Can Be Done

Despite growing evidence, no specific government regulations currently address microplastic exposure. Researcher Tracey Woodruff from the University of California told TIME that meaningful change depends on both policymakers and industry leaders.

Still, experts advise individuals to reduce plastic use where possible, opt for metal or glass alternatives, and avoid single-use plastics when practical. “Don’t aim for perfection,” Woodruff said. “Every small step matters, and the bigger shift will come from collective action.”

Global Coffee Market Finds Balance as Prices Stabilize and Trade Shifts Eastward

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October 2025 ICO Report Reveals Steady Prices, Regional Export Rebalancing, and Signs of Market Surplus

Dubai – Qahwa World

After months of price turbulence driven by weather extremes, logistics disruptions, and policy shifts, the global coffee market entered October 2025 in a rare state of equilibrium. According to the latest Coffee Market Report issued by the International Coffee Organization (ICO), the ICO Composite Indicator Price (I-CIP) averaged 326.38 US cents per pound, a modest 0.5% increase over September—marking a month of sideways stability in an otherwise volatile year.

The data reflects a market adjusting to both rising production in key origins and softening consumption growth across major economies. Yet behind this stability lies a quiet reshaping of global trade flows, as Asia and Africa consolidate export strength while South America experiences cyclical slowdown.

A Month of Stability Amid Global Uncertainty

The October 2025 I-CIP fluctuated between 314.68 and 344.77 US cents/lb, posting a median of 325.52 US cents/lb. Although stable, prices remain 30% higher than a year earlier, underscoring the persistent cost pressures that continue to define the post-pandemic coffee economy.

Price movements among coffee groups showed a clear divide. Colombian Milds slipped marginally (−0.1%) to 403.25 US cents/lb, while Other Milds gained 0.9% to 403.79 US cents/lb. Brazilian Naturals fell slightly to 373.47 US cents/lb, and Robustas, in contrast, expanded 2.0% to 215.06 US cents/lb — a sign of ongoing resilience in lower-grade coffee demand, especially for soluble and instant formats.

The differential between Colombian Milds and Other Milds narrowed into negative territory (−0.54 US cents/lb), highlighting how recent weather disruptions in Central America temporarily compressed quality spreads. Meanwhile, arbitrage between London and New York futures markets contracted by 2.9% to 163.84 US cents/lb, signaling closer alignment between Arabica and Robusta futures.

Market volatility, however, crept upward. Intra-day volatility of the I-CIP averaged 15.9%, up by more than two percentage points month-on-month — an indication that traders remain reactive to climate events and logistics developments, such as Suez Canal restrictions and persistent container shortages delaying deliveries.

Weather, Tariffs, and Consumption Trends: Forces in Counterbalance

The ICO attributes October’s price stability to a balance between bullish and bearish factors.

On the bullish side, Hurricane Melissa and low rainfall in key Brazilian coffee zones constrained supply, while Typhoon Kalmaegi caused significant crop losses in Vietnam, the Philippines, and Cambodia. The continuation of structural backwardation in futures markets — where near-term contracts are priced higher than future ones — further indicates tight supply for immediate delivery.

At the same time, several bearish influences tempered the market. Among them, signs of slowing consumption in the United States, where rising living costs have eroded discretionary spending. Vehicle repossessions, up 12% year-on-year, highlight a broader financial strain that extends to premium beverage categories. Additionally, a potential reduction in U.S. tariffs on Brazilian coffee — hinted at by Presidents Donald Trump and Luiz Inacio Lula da Silva — has fueled expectations of eased trade tension and lower costs for importers.

The result: prices moved horizontally through the month, neither rallying nor collapsing — a rare moment of equilibrium in a market accustomed to extremes.

Export Flows Reveal a Shifting Coffee Geography

While prices stabilized, trade patterns told a story of transformation. Global green coffee exports reached 9.94 million 60-kg bags in September 2025, down 0.2% year-on-year, marking the sixth consecutive month of negative growth in the 2024/25 coffee year. Total exports across all coffee forms fell by 2.8% to 11.00 million bags.

The Arabica segment showed divergence.

  • Colombian Milds rose by 7.0%, driven by Colombia’s robust output of 14.87 million bags — up 16.5% from the previous year.

  • Other Milds gained 6.1%, with Ethiopia, Mexico, and Nicaragua performing strongly.

  • Brazilian Naturals, however, plunged 21.9% as Brazil entered its “off-year” in the biennial Arabica cycle and faced logistics delays at the port of Santos.

  • Robustas grew 23.0% to 3.67 million bags, powered by Vietnam and Indonesia, whose improved harvests sharply reversed last year’s declines.

These mixed results left the Arabica share of global exports at 63.4%, a marginal drop from 63.7% the previous year — consistent with the long-term average since 2016.

Ethiopia, notably, emerged as a bright spot, expanding exports by 24.4% to 4.91 million bags on the back of an 11% rise in local production and strategic release of stored stocks responding to high international prices.

Regional Divergence: East Rises as South America Contracts

Regional analysis underscores a structural eastward shift in coffee trade:

  • Asia & Oceania: Up 29.3% year-on-year in September and 9.1% for the full coffee year, reaching 44.45 million bags. The surge was led by Vietnam (+7.1%) and Indonesia (+46%), both benefiting from favorable weather and restored yields.

  • Africa: Rose 3.2% in September and 18.6% annually to 19.69 million bags, driven by strong harvests and higher export releases from Ethiopia and Uganda.

  • South America: Fell 13.9% in September and 12.3% across the coffee year to 58.94 million bags, largely due to Brazil’s cyclical downturn and port congestion.

  • Mexico & Central America: Declined 14.6% in September but expanded 7.7% annually to 15.58 million bags, with Mexico and Nicaragua showing resilience.

As a result, South America’s share of global coffee exports slid from 48.4% to 42.5%, while Asia & Oceania’s share climbed to 32.1%, its highest level on record.

This redistribution confirms what many analysts have observed through 2025: a geographic rebalancing of coffee supply chains, with the global center of gravity shifting steadily toward Asia and Africa.

Soluble Coffee Gains Ground

Trade data by form reinforces this transformation. Exports of soluble coffee declined 21.0% in September but rose 5.0% over the full year to 16.72 million bags. This steady annual growth signals a continuing pivot toward value-added coffee formats catering to urban markets and middle-income consumers in producing countries.

By contrast, roasted coffee exports dropped 22.9% year-on-year to 0.68 million bags, reflecting weaker demand for ready-to-drink products in mature economies. Green coffee still dominates global shipments, accounting for 87.5% of total exports.

Global Balance Returns to Surplus

The ICO estimates world production at 177.5 million bags in 2024/25, up 5.2% year-on-year, outpacing consumption, which grew just 1.4% to 175.1 million bags. This modest gap yields a surplus of 2.4 million bags, marking the first positive balance since 2021/22.

The surplus reflects stronger harvests in Asia and Africa, coupled with a stabilization of consumption after the pandemic-era surge. Europe and North America both registered declines in coffee intake (−1.2% and −3.3%, respectively), while consumption in Asia & Oceania rose 7.4%, highlighting a shift in demand patterns alongside production.

A Market at the Crossroads

The October 2025 ICO report captures a market in transition. Prices have steadied, but volatility remains elevated; production is up, yet distribution challenges persist. The eastward drift of coffee trade — reinforced by Indonesia, Vietnam, Ethiopia, and Uganda — may reshape the traditional dominance of Latin American origins in the years ahead.

For producers, this stability offers breathing room after years of disruption. For traders and roasters, it demands agility — balancing sourcing strategies across continents amid ongoing climate and logistical uncertainty.

In short, the coffee world has entered a new phase: from crisis to cautious equilibrium, where resilience and regional diversification define the next chapter of global coffee commerce.

Turmeric Coffee: A Drink That Combines Flavor and Wellness

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Dubai – Qahwa World

Coffee is one of the most beloved beverages worldwide, known for its ability to stimulate the nervous system and enhance focus and alertness. But blending it with turmeric has recently become popular among wellness enthusiasts, as this combination merges the energy of coffee with the healing power of turmeric.

Although scientific research on turmeric coffee remains limited, both ingredients are well-documented for their individual health benefits. Coffee is rich in antioxidants that protect cells and boost concentration, while turmeric contains curcumin, a compound recognized for its potent anti-inflammatory properties. Together, they may support heart and joint health and promote better metabolism.

Key Health Benefits of Turmeric Coffee:

1. Reduces Inflammation
Curcumin, the active compound in turmeric, is known for its strong anti-inflammatory effects. Chronic inflammation contributes to conditions such as cancer, diabetes, Alzheimer’s disease, and heart problems. Research suggests that curcumin may help relieve inflammation-related conditions, including arthritis, irritable bowel syndrome, and atherosclerosis.

2. Helps Relieve Pain
Studies indicate that turmeric can reduce inflammation-related pain with effectiveness comparable to some anti-inflammatory drugs like ibuprofen. It may also help ease post-workout muscle soreness, improving recovery and performance.

3. Boosts Antioxidant Protection
Both coffee and turmeric are abundant in antioxidants that combat free radicals and protect cells from oxidative stress. Curcumin enhances the body’s antioxidant capacity, while coffee provides compounds such as chlorogenic and caffeic acids, which support immune function and slow aging.

4. Supports Heart Health
Several studies show that regular turmeric consumption may lower the risk of heart disease by preventing plaque buildup in arteries and improving circulation. Curcumin can also help maintain healthy zinc levels — a mineral linked to lower cardiovascular risk.

5. Aids in Weight Management
Caffeine and chlorogenic acid in coffee can slightly boost fat burning, while research suggests turmeric may help reduce body weight and waist circumference. Although the effect is mild, adding turmeric to coffee may complement a balanced diet for maintaining a healthy weight.

6. Improves Digestion
Turmeric is known to soothe the stomach, reduce bloating, and balance gut bacteria. Its anti-inflammatory effects may also ease symptoms of irritable bowel syndrome, promoting overall digestive comfort and gut health.

7. Enhances Mood
Studies show that drinking coffee regularly may reduce the risk of depression and anxiety. Meanwhile, curcumin’s antioxidant and anti-inflammatory actions may help improve mood and emotional well-being, making turmeric coffee a potentially uplifting choice.

8. Supports Brain Function
Coffee is renowned for improving alertness and focus and may reduce the risk of Alzheimer’s and Parkinson’s disease. Curcumin may further enhance brain health by increasing brain-derived neurotrophic factor (BDNF), a protein vital for learning and memory.

In essence, turmeric coffee brings together the comforting aroma of coffee and the therapeutic benefits of turmeric, offering a modern wellness beverage that balances pleasure and health. While more research is needed to confirm all its benefits, this drink remains a promising option for coffee lovers seeking a flavorful and health-conscious alternative.

7 Scientifically Proven Tips to Make Your Daily Coffee Healthier

Posted on by ali alzakary

Dubai – Qahwa World

For millions, coffee is more than just a morning ritual—it’s the spark that starts the day. Yet few realize that the way coffee is brewed, sweetened, or even timed can make a big difference to one’s overall health. Drawing on scientific research and expert insights, here are seven proven ways to enjoy your coffee while maximizing its benefits and minimizing its drawbacks.

1. Keep the Sugar Minimal

Adding too much sugar can undermine coffee’s natural health advantages. Research suggests that limiting sweeteners to one small teaspoon per cup helps retain the drink’s antioxidant and heart-friendly effects.

2. Skip Artificial Sweeteners

While marketed as low-calorie options, artificial sweeteners may interfere with the body’s natural metabolism and gut health. Studies indicate they could reduce coffee’s beneficial impact on longevity and overall wellness.

3. Choose Natural Additions

Most commercial creamers are packed with vegetable oils and added sugars, which can raise cholesterol and contribute to weight gain. A healthier alternative? Use milk in moderation or add spices like cinnamon or cocoa powder for flavor without the extra calories.

4. Filter Your Coffee

Coffee brewed through a paper filter is generally healthier than unfiltered methods like the French press. Paper traps compounds known as diterpenes, which have been linked to increased cholesterol levels when consumed in excess.

5. Don’t Dismiss Instant or Decaf

Whether it’s ground, instant, or decaffeinated, coffee can still provide similar antioxidant and anti-inflammatory benefits. The process used to produce instant coffee typically preserves most of the natural compounds that make coffee good for you.

6. Drink It Earlier in the Day

Caffeine affects the body’s internal clock. Studies show that drinking coffee before noon helps avoid sleep disruption and reduces inflammation associated with circadian rhythm disturbances. Late-night cups, by contrast, can suppress melatonin and affect sleep quality.

7. Let Coffee Work with Your Digestive System

Coffee naturally stimulates the digestive tract—a reaction known as the gastrocolic reflex. That’s why many people feel the urge to visit the restroom shortly after drinking it. Far from being harmful, this effect is part of a healthy digestive process.

Moderation, timing, and small adjustments can make your daily brew a powerful ally for well-being. By rethinking what you add to your cup—and when you drink it—coffee can remain both a pleasure and a healthy habit.

Disclaimer:

This article is intended for general information purposes only and should not replace medical advice. Always consult a qualified healthcare provider regarding personal health concerns.

One Cup Can Prolong Life: Morning Coffee as a Key to Longevity

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Dubai – Qahwa World

Coffee is one of the most beloved beverages in the world, and millions of people can’t imagine starting their day without it. But according to a new study by Tulane University and the U.S. National Heart, Lung, and Blood Institute, the health benefits of coffee depend not only on how much you drink — but also on when you drink it. The researchers found that a morning cup of coffee may actually extend your lifespan, while drinking coffee throughout the day could reduce its positive effects.

Coffee and Longevity

The study followed more than 40,000 participants for nearly a decade. Those who drank coffee only in the morning had a 16% lower risk of cardiovascular disease and a 31% lower overall mortality rate compared to people who drank coffee at different times of the day. This benefit remained consistent even after adjusting for factors like diet, exercise, and sleep habits.

Why Morning Coffee Works Best

The secret lies in the body’s biological rhythms. Caffeine affects melatonin — the hormone responsible for sleep. When consumed late in the day, caffeine can disrupt circadian rhythms, cause poor sleep, raise blood pressure, and increase stress.
In contrast, morning coffee works in harmony with the body’s natural rhythm, stimulating the nervous system, boosting metabolism, and improving focus right when the body naturally prepares for activity.

Morning vs. Evening Coffee

  • Morning coffee — boosts alertness, speeds up metabolism, lowers cardiovascular risk.

  • Evening coffee — may disrupt sleep, increase blood pressure, and trigger inflammation.

Chronic sleep deprivation caused by late caffeine intake is one of the leading contributors to premature aging, making timing a key factor in coffee’s health impact.

How to Drink Coffee for Maximum Benefit

  • Have your first cup 30–60 minutes after waking up, when cortisol levels naturally drop.

  • Avoid coffee after 2:00 p.m., especially if you’re prone to insomnia or caffeine sensitivity.

  • Choose medium-roast Arabica, which is smoother and less acidic.

  • Limit sugar and cream — they reduce coffee’s health benefits.

  • Drink a glass of water with each cup to stay hydrated.

Common Mistakes and Healthy Alternatives

  • Mistake: Drinking coffee all day for energy.
    Result: Anxiety and nervous fatigue.
    Alternative: Replace your second cup with herbal tea or lemon water.

  • Mistake: Drinking coffee on an empty stomach.
    Result: Stomach irritation and acidity.
    Alternative: Eat a light breakfast — oatmeal, yogurt, or a banana — before coffee.

  • Mistake: Drinking very strong espresso.
    Result: Blood pressure spikes and rapid heartbeat.
    Alternative: Switch to filter coffee or Americano for a gentler caffeine dose.

Should You Quit Coffee Altogether?

Participants who completely avoided coffee didn’t show better health outcomes. In fact, moderate caffeine consumption enhances the body’s antioxidant defenses. However, if coffee triggers anxiety, heartburn, or insomnia, it’s better to switch to chicory, matcha, or green tea, which gently energize without side effects.

Pros and Cons of Coffee

Pros:

  • Improves focus and alertness.

  • Reduces risk of type II diabetes.

  • Enhances mood and physical performance.

  • Rich in antioxidants that slow cellular aging.

Cons:

  • May disrupt sleep and circadian rhythm.

  • Raises blood pressure with overconsumption.

  • Causes dependence and withdrawal symptoms.

  • Irritates the stomach when consumed on an empty stomach.

FAQs

When is the best time to drink coffee?
Between 9:00 a.m. and 11:00 a.m., when cortisol levels naturally decline.

How many cups per day are safe?
Two to three cups daily (up to 300 mg of caffeine), avoiding consumption after noon.

Coffee with milk or without?
If you tolerate lactose, milk can be added — it softens caffeine’s effect. Avoid sugary syrups and heavy cream.

Myths and Facts

  • Myth: Coffee dehydrates the body.
    Fact: In moderate amounts, coffee doesn’t cause dehydration.

  • Myth: Coffee is bad for the heart.
    Fact: Morning coffee can actually lower the risk of heart disease when consumed moderately.

  • Myth: Coffee prevents weight loss.
    Fact: Caffeine boosts metabolism and helps control appetite.

Fascinating Coffee Facts

  • Coffee is the second most consumed beverage in the world after water.

  • Arabica contains almost half the caffeine of Robusta, but is prized for its smooth flavor.

  • The first coffeehouses appeared in Mecca in the 15th century, and coffee became fashionable in Europe in the 17th century.

Modern science now confirms what coffee lovers have always felt instinctively:
A morning cup of coffee isn’t just a habit — it’s a companion to health and longevity when enjoyed wisely and in tune with your body’s rhythm.

New Study Reveals Shocking Findings on How Hot and Cold Coffee Affect the Body and Mind

Posted on by Qahwa World

Dubai – Qahwa World

A groundbreaking study published in the British Journal of Nutrition has uncovered a surprising link between the temperature of beverages—particularly coffee—and human physical and mental health. The research suggests that the difference between a steaming cup of coffee and an iced drink goes far beyond taste, extending to real effects on mood, digestion, and sleep.

Conducted by researchers from San Diego State University, the University of California San Diego, and Wake Forest University under the direction of Professor Tianying Wu, the study involved more than 400 healthy adults of Asian and White backgrounds between the ages of 18 and 65. The goal was to determine how the temperature of foods and drinks affects emotional and physical well-being. Participants reported how often they consumed cold and hot drinks such as water, coffee, tea, milk, and juice, as well as hot and cold meals during summer and winter. They also recorded symptoms related to anxiety, depression, insomnia, and digestive issues such as gas and abdominal fullness.

The results were striking. Among Asian participants, frequent consumption of cold beverages and foods—especially during the summer—was associated with higher levels of anxiety, sleep disturbance, and digestive discomfort. Those who reported having cold hands, an indicator of poor blood circulation, experienced these negative effects more strongly. The findings suggest that cold consumption in warm months may intensify anxiety and insomnia, while no significant benefit was found from hot consumption within this group.

In contrast, White participants showed the opposite trend. Those who preferred hot drinks, particularly during winter, reported fewer symptoms of depression, insomnia, and gastrointestinal discomfort. Regular consumption of hot coffee or tea during colder months was linked to better mood, improved sleep, and reduced bloating or gas. Meanwhile, higher intake of cold drinks and foods corresponded with higher anxiety and poorer sleep, particularly among those with low body warmth or poor circulation.

The researchers note that these findings align with ancient perspectives in traditional Chinese and Ayurvedic medicine, which warn against consuming cold foods and beverages during winter and emphasize the health benefits of warmth. While Western medicine rarely considers temperature as a health factor, this study offers scientific evidence that thermal effects can influence human physiology.

According to the authors, cold drinks can lower core body temperature, slow gut activity, and disrupt the balance of gut microbiota, all of which may impair digestion and mood. Exposure to cold also constricts blood vessels and reduces oxygen flow to the brain, potentially heightening anxiety and disturbing neurotransmitter balance. Conversely, warm drinks stimulate blood circulation, support healthy digestion, and activate the parasympathetic nervous system—responsible for relaxation—thus improving mood stability and sleep quality.

While the study is observational and does not establish causation, the patterns are consistent enough to warrant attention. The researchers emphasize that individual factors—such as poor circulation or cold extremities—can make some people more vulnerable to the negative effects of cold consumption.

Interestingly, even within the Asian group, the differences were notable. Chinese participants, who reported the lowest intake of cold foods and beverages, also showed the fewest symptoms of anxiety, depression, and digestive issues. Indian participants, on the other hand, displayed stronger associations between cold consumption and adverse health outcomes. The study further observed that Asian immigrants who had lived longer in the United States were more likely to adopt Western dietary habits, including higher consumption of cold drinks.

The authors conclude that the temperature of what we eat and drink is not merely a matter of taste—it may influence our physical and mental balance more than we realize. The findings suggest that warm foods and beverages could promote mental and digestive well-being, particularly during colder months or among individuals sensitive to cold. As Professor Tianying Wu stated, “The temperature of what we consume may matter far more than we think—it can subtly influence our mood and health in unexpected ways.”

New Study: Coffee May Help Reduce the Risk of Frailty with Age

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Dubai – Qahwa World

A recent study published in the European Journal of Nutrition has revealed that drinking between four to six cups of coffee a day may be associated with a lower risk of frailty among older adults — suggesting that this beloved beverage could play a greater role in maintaining health as we age.

According to the study, coffee has for centuries been linked to its distinctive aroma and ability to boost alertness. Today, however, researchers affirm that its impact goes beyond that — potentially helping to strengthen the body as it grows older.

Based on data from the Longitudinal Aging Study Amsterdam, which followed more than 1,100 individuals aged 55 and above for seven years, the research found that those who regularly drank between four and six cups of coffee per day were less likely to be classified as frail than those who drank two cups or fewer.

The researchers measured frailty using the Fried Frailty Phenotype, which evaluates five major indicators: unintentional weight loss, fatigue, reduced muscle strength, slow walking speed, and low physical activity.

The analyses showed that:

Those who drank more than four cups daily had about a 60% lower likelihood of being frail compared to those who drank fewer than two cups.

Those who consumed between two and four cups daily also showed a reduced long-term risk of frailty.

A clear decrease was observed in cases of muscle weakness and unintended weight loss among regular coffee drinkers.

Although the study does not prove that coffee directly causes lower frailty rates, it provides strong evidence of a protective link that merits further scientific investigation.

Why Coffee Might Help?

Scientists believe the secret lies in coffee’s rich composition of bioactive compounds. Coffee contains polyphenols, antioxidants, and caffeine, which help combat inflammation and oxidative stress — two key processes that accelerate ageing and weaken muscles and tissues.

Coffee also supports heart and vascular health, improves metabolism, and boosts physical activity, making it a potential factor in maintaining physical resilience and delaying age-related decline.

The Importance of Caution

Experts emphasize that these findings are observational and do not provide definitive proof of a cause-and-effect relationship between coffee consumption and reduced frailty risk. Other lifestyle or dietary factors could influence the results.

The researchers also noted that a “cup” in the study was defined as 125 milliliters, smaller than the typical serving size in many countries. Therefore, moderation is advised, and coffee intake should not exceed 400 milligrams of caffeine per day — equivalent to three to five cups — as recommended by the European Food Safety Authority.

The effects of coffee may vary depending on individual health conditions and caffeine tolerance. It is therefore advisable to consult a doctor before significantly increasing daily intake, especially for those with sleep disorders, heart problems, or anxiety.

This study adds a new chapter to the long and storied history of coffee. From the rituals of Sufi monks in Yemen to the cafés of Europe and the Arab world, coffee has long symbolized cultural and spiritual connection. Today, it seems to offer yet another dimension — the potential to support healthy ageing.

The researchers concluded that moderate coffee consumption is associated with improved physical health and a lower risk of frailty among older adults, reinforcing coffee’s position as a drink that unites both pleasure and benefit. Coffee, it seems, is not only a source of warmth and flavor — it may also be a companion to good health and a path toward an active, independent old age.

AI and Sustainability Redefine the Future of Coffee Trade

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Dubai – Qahwa World

The “Future of Trade 2024: Decoupled and Reconfigured” report released by the Dubai Multi Commodities Centre (DMCC) offers a forward-looking view of how global trade is transforming amid economic, environmental, and technological change.
Although coffee trade is not discussed in detail, the report’s three defining forces — regionalisation, digitalisation, and sustainability — have direct implications for the global coffee industry and its complex supply chain stretching from farms to roasters.

Regionalisation and the Reconfiguration of Supply Chains

The report forecasts that global trade will rebound moderately, growing by 2.6% in 2024 and 3.3% in 2025, after contracting by 1.2% in 2023.
This recovery, however, comes with an important shift: the world is moving toward regionalised trade blocs and “friend-shoring,” in which supply chains are relocated closer to politically aligned or geographically proximate partners.

In the coffee sector, this means supply routes and logistics networks are being redrawn. Neutral hubs such as Dubai are expected to gain importance as aggregation and re-export centres for coffee shipments heading to Europe, Asia, and Africa.
With the total value of global merchandise trade reaching US$31 trillion in 2023, competition among trading hubs to attract high-value commodities, including coffee, is intensifying.

Sustainability: From Compliance to Market Advantage

The DMCC report highlights the rapid rise of climate policy as a trade determinant, particularly with the introduction of the EU Carbon Border Adjustment Mechanism (CBAM).
This system is redefining competitiveness by penalising carbon-intensive exports and rewarding those with low emissions and traceable supply chains.

While services trade is growing by 9% compared to 6% for goods, agricultural producers — especially in coffee — face mounting pressure to meet environmental standards and prove compliance with deforestation-free regulations.
Those who succeed can access the so-called “green premium”, where verified sustainable coffees command higher prices in European markets.

Within this context, Dubai’s advanced infrastructure and regulatory environment position it as a gateway for sustainability-compliant trade.
According to DMCC’s Commodity Trade Index 2024, the United States ranks first, followed by the United Arab Emirates and Switzerland, confirming Dubai’s role as one of the world’s top three commodity trading hubs — a ranking that reinforces its potential as a major coffee re-export platform.

Digitalisation and Artificial Intelligence: The New Engine of Coffee Trade

The report identifies artificial intelligence (AI) as the single most transformative force in global commerce.
In the coffee industry, AI can optimise pricing, logistics, and quality control — analysing weather data, yield forecasts, and logistics variables to improve risk management and profitability.

AI-driven blockchain traceability systems are also reshaping trust across the supply chain, giving roasters and buyers greater visibility from origin to cup.
At the same time, trade documentation and payments are moving toward full automation, making transactions faster and less costly.

The report further projects that B2B e-commerce will grow by 14.5% through 2026, while digital services exports reached US$3.82 trillion with annual growth of 8%.
For coffee producers and roasters, this trend opens the door to direct online trade platforms that bypass intermediaries and enhance market access for certified coffees.

Trade Finance and the Credit Gap

DMCC underscores a global trade finance gap of US$2.5 trillion, a shortfall that disproportionately affects small exporters and agricultural producers.
In coffee-producing regions, this financing gap often limits the ability of cooperatives and smallholders to meet environmental or certification requirements.

Innovative financial instruments such as Supply Chain Finance (SCF) can bridge this divide by linking credit access to verified sustainability and traceability metrics — offering incentives for producers who adopt transparent and climate-friendly practices.

Dubai’s Growing Role in Sustainable Coffee Trade

Thanks to its strategic location, world-class logistics, and neutral trade environment, Dubai is strengthening its position as a central hub for global commodities.
The city is rapidly becoming a key centre for sustainable coffee re-export, supported by free zones that offer packaging, lab testing, and digital traceability services.
These capabilities align with the UAE’s broader vision of building a diversified and green economy, where technology and sustainability define the next era of trade.

Key Numbers from the Report

Global trade growth: +2.6% (2024), +3.3% (2025)

Value of merchandise trade: US$31 trillion (2023)

Services trade growth: +9% vs. +6% for goods

Trade finance gap: US$2.5 trillion

Top commodity hubs: 1. USA, 2. UAE, 3. Switzerland

B2B e-commerce growth: +14.5% through 2026

Digital service exports: US$3.82 trillion

The Road Ahead

As global trade becomes increasingly regionalised, sustainable, and data-driven, the coffee industry stands at a pivotal juncture.
Those who can embrace technology, achieve sustainability compliance, and diversify their trade networks will not only survive but thrive in this evolving landscape.
Amid this transformation, Dubai continues to bridge continents — linking coffee origins in Africa and Latin America with fast-growing consumer markets across Europe, Asia, and the Middle East.