What is the story behind “Functional Coffee” invading major coffee shops?

Posted on November 28, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

The British Broadcasting Corporation (BBC) published an investigation into the growing popularity of coffee beverages containing added ingredients that target specific health benefits, known as “Functional Coffee,” noting its shift from specialized health food stores to major coffee shop chains.

Functional Coffee is defined as coffee beverages to which additional ingredients are added, such as mushrooms (like Lion’s Mane, Reishi, and Chaga), protein, or collagen, aiming to provide consumers with benefits beyond the traditional caffeine boost.

The investigation indicates that consumers are seeking these additions to support clear focus, stable energy levels, or benefits related to skin and gut health.

In the context of this spread, Ellie Brecher, the nutritionist consulted by the BBC, affirms that Functional Coffee “is moving from specialized wellness corners to the mainstream,” as people have become “more interested in well-being, stress support, and energy stability.”

This transition is reflected in increased demand, where the health food chain Holland & Barrett nearly doubled its range of mushroom coffee drinks over the past year, while major stores like Marks & Spencer began selling Lion’s Mane latte beverages in their cafes.

The trend is not limited to that; coffee giants like Starbucks started selling protein-rich coffee in their US stores.

Furthermore, the Black Sheep Coffee chain launched its “Functional Wellness Latte” range, with Lion’s Mane latte sales being their best-seller, as customers add functional ingredients to approximately 15% of their total orders.

These striking figures confirm the findings of the food research company Tastewise, which found that the number of mushroom coffee drinks on UK cafe menus grew by 30% over the last year.

Regarding the product characteristics, the journalist who conducted the experiment reported that Lion’s Mane mushroom has a “subtle” flavor, and the Functional Coffee was not significantly different from a regular latte, despite her expecting the opposite.

As for the cost, these additions require an extra charge; at Black Sheep Coffee, adding Lion’s Mane mushroom costs about 99 pence (one British Pound), and collagen costs about £1.09.

In the context of health benefits, the investigation indicates that research on the effect of Lion’s Mane mushroom on brain function is “promising”; however, nutritionist Penny Suresh from the British Dietetics Association warns that the doses in commercial beverages are often “too low” to mimic the effects reported in research trials.

Nutritionist Ellie Brecher concludes her advice by stating: “If it makes you feel good and you have the budget for it, then go ahead and enjoy it… but remember the key is that it is an addition and not a magic solution.”

For her part, in a special interview with “Qahwa World” commenting on these developments, Dr. Amani Adam said: “We have spent long years drinking coffee in the same traditional way. Although the global coffee market is growing from 2.2% to 4.3% annually, the more important thing is that health awareness is growing alongside it… because coffee has become part of a fast lifestyle filled with pressures and tension.”

She added: “From here, the role of Functional Coffee emerged – which has become a real solution to many problems associated with coffee drinking habits… such as tension, anxiety, and digestive and sleep disorders.”

She continued: “This vision is not new to us. For 4 years, I have seen the market moving in this direction, and that is why I started thinking about an awareness platform to clarify the benefits of coffee—especially Functional Coffee.”

She explained that the issue is not just ‘a healthy addition, nothing more.’ “Coffee itself contains more than a thousand bioactive compounds! This provides a huge opportunity to benefit from its chemical composition… transforming it from a regular caffeine dose… into a means to support focus, improve mood, and help the body perform better.”

According to Dr. Amani, this opened the door for powerful alternatives… such as Mushroom Coffee, which truly changed the concept of coffee for many people.

She concluded her statement by saying: “I believe that now is the appropriate time to understand the true role of coffee in our lives, and I thank Qahwa World for being among the first platforms to highlight everything new and important in the world of coffee.”

Global Coffee Market Value to Hit $186.5 Billion by 2033

Posted on November 25, 2025December 6, 2025 by Qahwa World

The Fourth Wave Defines Trends and Shapes the Global Coffee Market Landscape

Dublin — Qahwa World

The global coffee industry is no longer just about waking up; it is about waking up to a new economic reality. According to a landmark report released yesterday by ResearchAndMarkets.com, the global coffee market is projected to surge from US$ 121.69 billion in 2024 to US$ 186.55 billion by 2033, driven by a compound annual growth rate (CAGR) of 4.86%.

While the headline figures suggest steady growth, the underlying currents reveal a volatile, transformative landscape. As we approach the end of 2025, the industry is navigating a “perfect storm” of climate-induced price shocks, a regulatory overhaul in Europe, and a massive consumption pivot toward the Asia-Pacific region.

The Asian Renaissance: Beyond the Tea Leaf

The report identifies the Asia Pacific (APAC) region as the primary engine of future growth, a trend confirmed by on-the-ground developments in late 2024 and 2025.

While Europe remains the revenue leader, Asia is where the volume is shifting. The “Third Wave” of coffee—characterized by artisanal appreciation and traceability—has made landfall in traditionally tea-drinking nations.

India’s Awakening: The data aligns with India’s aggressive rise as both a consumer and exporter. Just this week, Starbucks reaffirmed its commitment to the subcontinent, celebrating its 500th store opening in Delhi NCR. Under the leadership of new global CEO Brian Niccol, the Seattle giant is doubling down on India, announcing a Farmer Support Partnership aiming to train 10,000 local farmers by 2030. This is a strategic hedge; as growth in China faces stiff competition from local price-warriors like Luckin Coffee, India represents the next great frontier for premiumization.

The Robusta Revival: Vietnam and Indonesia are capitalizing on the global shortage of Arabica beans. With climate change shrinking Arabica’s arable land, high-quality Asian Robusta (often called “Fine Robusta”) is entering the mainstream blends of major roasters to keep price points stable.

The Price of Sustainability: The EUDR Factor

The report highlights “sustainability benchmarking” as a key competitive differentiator, but in late 2025, sustainability is less about marketing and more about regulatory survival.

The industry is currently breathing a collective—albeit temporary—sigh of relief following the European Union’s decision to delay the Deforestation Regulation (EUDR) implementation to December 2026. This regulation, which bans the import of commodities linked to deforestation, threatened to disrupt supply chains for major players like Lavazza, JDE Peet’s, and Nestlé.

However, the delay is not a cancellation. Companies like Lavazza are aggressively pushing their “Roadmap to Zero,” aiming for carbon neutrality in Scope 1 and 2 emissions. The report notes that eco-friendly packaging and circular economy initiatives are no longer optional “nice-to-haves” but essential for maintaining market access in the premium European bloc.

Corporate Battlegrounds: The Fight for the Morning (and Afternoon)

The competitive landscape section of the report details a bifurcation in strategy among key players:

1. The Experience Economy: Starbucks vs. The World

Starbucks is currently executing its “Back to Starbucks” strategy. After a rocky 2024, the focus has returned to operational speed and the “human connection.” However, they face a new breed of competitor.

2. The Speed Demons: Dutch Bros

The report lists Dutch Bros as a key disruptor, and for good reason. The drive-thru chain has been on a tear in 2025, aggressively expanding its footprint with approximately 160 new shops opening this year alone. Their model—high-sugar, high-caffeine, cold beverages tailored for Gen Z—is stealing the afternoon “treat” occasion from traditional coffee houses. Their target of 4,000 locations long-term suggests they are moving from a regional cult favorite to a national heavyweight.

3. The At-Home Revolution: Nestlé

Nestlé continues to dominate the at-home segment. With inflation keeping some consumers out of cafes, the “coffee shop at home” trend remains sticky. Nestlé’s 2025 innovation pipeline has heavily favored cold brew solutions and functional coffees (blends with added vitamins or adaptogens), catering to health-conscious millennials who want cafe quality at kitchen table prices.

Outlook: The Tech-Infused Bean

Looking toward 2033, the report suggests that technology will play a pivotal role. From AI-driven agronomy helping farmers navigate erratic weather patterns in Brazil to precision brewing systems in cafes, the “Fourth Wave” of coffee will be defined by data.

As the market marches toward that $186.55 billion valuation, the winners will be those who can balance the rising cost of green coffee (up 30-40% in mid-2025) with the consumer’s demand for ethics, quality, and convenience.

The World’s Top Coffee-Consuming Countries in 2025

Posted on November 24, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

A recent global report on 2025 coffee consumption has revealed vast disparities in global caffeine habits, confirming that European nations maintain their historical dominance in per-capita intake. The analysis by Voronoi highlighted Lebanon as the leading consumer in the Arab world, while Gulf countries recorded the highest expenditure per cup.

Luxembourg claimed the top global rank with an extraordinary daily average of 5.31 cups per person. This outlier figure, according to Cafely, is largely attributed to the cross-border commuter effect, where the consumption of thousands of daily workers from France, Germany, and Belgium is counted in the national total. Finland, Sweden, and Norway followed closely, underscoring the deep cultural integration of coffee in Nordic societies.

Lebanon Leads Arab World, Saudi Spending is Elite

The data reveals a stark contrast in consumption patterns across the Middle East. Lebanon secured the highest position among Arab states, ranking 16th globally with a robust average of 1.60 cups per day, reflecting a strong, traditional café culture.

Meanwhile, the Gulf states showed a pattern of high expenditure driven by premium coffee experiences:

Saudi Arabia (22nd globally) recorded the highest average price per cup in the world at $5.50. This indicates a high market saturation of luxury and specialty coffee shops. The projected lifetime spending on coffee for an average Saudi consumer is nearly $149,000, exceeding that of many European nations with higher cup counts.
The UAE (40th) followed closely, with an average cup price of $5.00, confirming the Gulf region’s status as a Value Market prioritizing quality and experience over sheer quantity.

The Asian Paradox: China’s Growth vs. India’s Export Focus

The report also focused on contrasting trends in Asia:

1. China’s Quiet Revolution: China ranked 41st globally with a modest daily consumption of 0.69 cups. However, the country’s significance lies in its explosive growth rate, exceeding 20% annually in major cities. Analysts anticipate that China will soon become the world’s largest coffee market by volume, driven by youth demographics and increasing domestic bean production.

2. India: Producing but Not Drinking: In sharp contrast, India languished at the very bottom (65th) with a minimal average of 0.02 cups per day. This underscores a major paradox: despite India being one of the world’s top 10 coffee producers, the vast majority of its high-quality crop is exported, confirming the continued, overwhelming dominance of tea in its domestic culture.

Global Daily Coffee Consumption Rankings (2025)

Rank	Country	Daily Consumption (Cups/Capita)	Rank	Country	Daily Consumption (Cups/Capita)	Rank	Country	Daily Consumption (Cups/Capita)
1	Luxembourg	5.31	23	Israel	1.19	45	Thailand	0.55
2	Finland	3.77	24	U.S.	1.22	46	Indonesia	0.54
3	Sweden	2.59	25	Ireland	1.15	47	Egypt	0.51
4	Norway	2.57	26	Cyprus	1.15	48	Philippines	0.49
5	Austria	2.03	27	Mexico	1.05	49	Vietnam	0.44
6	Denmark	2.04	28	Czech Rep.	0.99	50	Peru	0.41
7	Switzerland	1.87	29	Russia	1.01	51	Colombia	0.38
8	Netherlands	1.79	30	Australia	0.96	52	Morocco	0.35
9	Greece	1.71	31	Chile	0.94	53	Pakistan	0.32
10	Germany	1.61	32	Japan	0.93	54	Kenya	0.28
11	Canada	1.57	33	Poland	0.91	55	Nigeria	0.25
12	Belgium	1.57	34	Hungary	0.89	56	Algeria	0.22
13	France	1.48	35	New Zealand	0.85	57	Iran	0.19
14	Slovenia	1.49	36	South Korea	0.83	58	Bangladesh	0.15
15	Italy	1.44	37	U.K.	0.81	59	Tanzania	0.12
16	Lebanon	1.60	38	Argentina	0.79	60	Ethiopia	0.09
17	Spain	1.34	39	Hong Kong	0.75	61	Nepal	0.06
18	Brazil	1.58	40	UAE	0.71	62	Uganda	0.05
19	Croatia	1.33	41	China	0.69	63	Sri Lanka	0.04
20	Portugal	1.31	42	Turkey	0.68	64	Rwanda	0.03
21	Lithuania	1.25	43	South Africa	0.66	65	India	0.02
22	Saudi Arabia	1.23	44	Malaysia	0.59

Barista Terminology | Episode 17: Understanding Customer Preferences & Making Recommendations

Posted on November 22, 2025December 6, 2025 by Qahwa World

Dubai – Qahwa World

Qahwa World continues its “Barista Terminology” series, reaching the seventeenth episode of this educational journey dedicated to enhancing baristas’ professional and cultural knowledge. In this episode, we explore and analyze a key aspect of the barista’s role: understanding customers and guiding them toward the right coffee choice.

A skilled barista does more than prepare excellent coffee — they also act as a guide who helps customers find a drink that suits their taste. Understanding preferences and offering thoughtful recommendations can turn occasional visitors into loyal regulars.

Today, we highlight 8 essential duties every barista should master and consistently apply:

1. Ask the Right Questions

Start with simple, open-ended questions such as:
• “Do you prefer a light or strong drink?”
• “Do you enjoy sweeter flavors or stronger ones?”
• “Do you usually take your coffee with milk?”

2. Understand Flavor Profiles

Match drinks to taste preferences:
• Fruity & light → Drip-brew coffees from African origins
• Bold & rich → Espresso-based drinks or darker roasts
• Creamy & sweet → Milk-based drinks like flat white or latte

3. Recommend Based on Time & Mood

• Morning: Balanced and energizing drinks such as cappuccino or filtered coffee
• Afternoon: Cold and refreshing choices like iced coffee or cold brew
• Evening: Decaf or low-acidity options

4. Offer Customization Options

Explain available adjustments:
• Milk types: cow’s milk, oat, soy, almond
• Sweetness levels: none, light, regular
• Temperature: extra hot, warm
• Strength: single or double shot, ristretto, lungo

5. Share Light Information

When the customer is curious, offer brief and helpful insights:
• “This coffee is from Yemen and has grape-like acidity.”
• “We use a slow brewing method to enhance clarity.”

6. Respect Individual Taste

There is no “wrong” taste in coffee. A professional barista respects personal preferences and avoids judging sweetened or flavored choices.

7. Recommend Signature Drinks

If the café has a special drink, highlight it with confidence:
• “We have a honey-cinnamon latte that is one of our most popular drinks.”

8. Remember Regular Customers

When a customer returns, try to recall their previous order. This adds a personal touch and strengthens customer loyalty.

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

Posted on November 11, 2025December 6, 2025 by Qahwa World

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

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

Posted on November 10, 2025December 6, 2025 by Qahwa World

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

Posted on November 10, 2025December 6, 2025 by Qahwa World

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

Posted on November 8, 2025December 6, 2025 by Qahwa World

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

Posted on November 7, 2025December 6, 2025 by Qahwa World

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

Posted on November 4, 2025December 6, 2025 by Qahwa World

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 November 3, 2025December 6, 2025 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.

The Fourth Wave Defines Trends and Shapes the Global Coffee Market Landscape

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The Asian Paradox: China’s Growth vs. India’s Export Focus

Global Daily Coffee Consumption Rankings (2025)

1. Ask the Right Questions

2. Understand Flavor Profiles

3. Recommend Based on Time & Mood

4. Offer Customization Options

5. Share Light Information

6. Respect Individual Taste

7. Recommend Signature Drinks

8. Remember Regular Customers

Related Stories:

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

A Month of Stability Amid Global Uncertainty

Weather, Tariffs, and Consumption Trends: Forces in Counterbalance

Export Flows Reveal a Shifting Coffee Geography

Regional Divergence: East Rises as South America Contracts

Soluble Coffee Gains Ground

Global Balance Returns to Surplus

A Market at the Crossroads