Tag: coffee

EU Confirms Delay to Deforestation Regulation

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Brussels – Qahwa World

The European Commission has confirmed a further one-year delay to the European Union Deforestation Regulation (EUDR), citing IT system capacity issues and risks of disruption to supply chains.

The regulation, which entered into force in June 2023, sets strict due diligence requirements for commodities including palm oil, cattle, soy, coffee, cocoa, timber, rubber, and derived products such as beef, furniture, and chocolate. Originally scheduled for application from December 30, 2024, implementation was already postponed once to December 2025. The new proposal extends the deadline by an additional 12 months.

“While our simplification efforts have been substantial, we have concluded that we cannot meet the original deadline without causing disruptions to our businesses and supply chains,” said European Commission trade spokesperson Olof Gill. He added that the IT platform designed to handle compliance documentation faces “serious capacity concerns given the projected load.”

Environment Commissioner Jessika Roswall stressed that the delay provides “the necessary time to get the IT system capacity that we need.” She also rejected suggestions that the decision was linked to ongoing trade talks with the United States or Indonesia, noting that the U.S. has already been recognized as posing “negligible risk” to global deforestation.

The proposal must now be approved by EU member states and the European Parliament.

The delay was welcomed by the European People’s Party (EPP), parliament’s largest group, which has long argued the regulation placed disproportionate burdens on small and medium-sized businesses, including coffee roasters, foresters, and farmers. “If the deforestation regulation had entered into force unchanged on 1 January, it would have caused unsolvable problems,” said EPP environment spokesperson Peter Liese.

Christine Schneider, the parliament’s lead negotiator on EUDR, called for a “zero-risk category” to exempt commodities and regions with no deforestation link from additional documentation requirements.

However, environmental organizations sharply criticized the move. The WWF described the delay as “a massive embarrassment for President von der Leyen and her Commission,” warning it reflects a lack of political will to ensure timely enforcement. The Greens’ agriculture coordinator Thomas Waitz called it “a dark day for global forest protection,” accusing the Commission of bowing to pressure from the agricultural and sawmill lobbies.

The Commission’s decision underscores a broader trend of prioritizing industrial competitiveness over environmental regulation. Earlier this year, a majority of EU members had already urged postponement. Critics fear that repeated delays undermine the EU’s credibility as a leader in global climate and forest protection efforts.

The debate also resonates with global commodity markets, from agriculture and biofuels to biomass and petrochemicals, where compliance costs, supply chain transparency, and IT readiness remain pressing concerns.

Coffee Helps You Stay Persistent Under Stress

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Dubai – Qahwa World

Coffee is already famous for keeping people awake and alert, but new research suggests it may do more than that. A study published in the journal Human Psychopharmacology: Clinical and Experimental reveals that caffeine can boost persistence in the face of complex or even unsolvable tasks, particularly when individuals are under stress.

The experiments, conducted by researchers at Amherst College in the United States, involved 329 student participants. Each was asked to perform tasks deliberately designed with unsolvable elements. In the first experiment, a low dose of caffeine amounting to 40 milligrams, roughly half a cup of coffee, had no measurable effect. In the second, a higher dose of 100 milligrams — about the same as a standard cup of coffee — encouraged participants to continue longer in a visual search task, although the effect did not carry over to a verbal task.

The strongest outcome came in the third experiment, which introduced mild stress through a cold-water immersion test. Students who experienced stress and consumed 100 milligrams of caffeine persisted significantly longer than the control group. By contrast, participants who had not been exposed to stress showed a slight decline in persistence after drinking caffeine.

Researchers believe the effect may be linked to the way caffeine stimulates neurotransmitters such as dopamine, norepinephrine, and adenosine, which are tied to motivation and attention. Stress hormones, particularly cortisol, appear to amplify this response, enhancing the brain’s receptivity to stimulants. A summary of the findings published by PsyPost noted that persistence in the visual task rose from 38 percent to 52 percent of the allotted time when caffeine was combined with stress, underlining the importance of context in determining the outcome.

The authors of the study caution that these findings are preliminary and highlight several limitations. Some participants reached the maximum time limit for the tasks, potentially affecting the results, and differences in regular caffeine use among individuals were not fully accounted for. They recommend further studies using physiological measures and brain imaging techniques to clarify the mechanisms behind the effect.

Caffeine is the most widely consumed psychoactive substance in the world, and billions rely on it every day to stay focused and productive. This study suggests its benefits may go beyond alertness, potentially helping people push through challenges in stressful situations. While more evidence is needed, the research adds to the growing body of knowledge about how coffee shapes not only our energy but also our resilience.

BBC: Cutting Back on Coffee Could Lead to More Vivid Dreams

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Dubai – Qahwa World

Many people who reduce their caffeine intake report a curious side effect within just a few days: their dreams become unusually vivid, detailed, and sometimes unsettling. While cutting down on caffeine is known to bring health benefits such as whiter teeth and fewer bathroom visits, one unexpected outcome that continues to draw attention is the sudden surge of memorable, often strange dreams.

The science behind caffeine and sleep

Caffeine is a powerful stimulant that disrupts the function of adenosine, a natural brain chemical that accumulates throughout the day and signals the body to rest. Normally, adenosine builds up as we stay awake, creating pressure for sleep by night. During sleep, the body clears adenosine, allowing us to wake feeling refreshed.

When caffeine enters the system, it blocks adenosine’s effect, keeping us awake and alert. However, since caffeine has a half-life of three to six hours, it can linger in the body for much of the day. A late afternoon coffee, for instance, may still be active well into the night, disrupting the ability to fall asleep.

Research consistently shows that caffeine reduces deep, restorative non-REM sleep and increases night-time awakenings. The more caffeine consumed—and the later in the day it is taken—the greater the disruption to overall sleep quality.

How does this affect dreams?

There is little direct research proving that cutting caffeine leads to more vivid dreams. Most studies focus on caffeine’s influence on sleep rather than dream content. But since sleep and dreaming are tightly connected, the link is plausible.

Reducing caffeine allows the body to rebound by spending more time in rapid eye movement (REM) sleep—the stage of sleep most closely tied to dreaming. REM sleep is when the brain is highly active, producing emotionally rich and visually detailed dream experiences. The more REM sleep we get, the greater the chances of having vivid dreams and remembering them clearly.

Some studies, including research on veterans, suggest that a higher percentage of REM sleep correlates with more frequent reports of vivid dreams. Waking up directly from REM sleep also makes dream recall more likely, as the content is still fresh in memory.

What exactly are vivid dreams?

Vivid dreams feel real and immersive. They are marked by strong imagery, detailed storylines, and intense emotions—sometimes positive, sometimes frightening. These dreams often linger long after waking, making them especially memorable compared to ordinary ones.

Timing is everything

Caffeine isn’t limited to coffee and energy drinks. It is also present in tea, chocolate, soft drinks, certain supplements, and even some medications. Sleep researchers recommend avoiding caffeine for at least eight hours before bedtime to reduce sleep disruption, and steering clear of large doses within 12 hours of sleep for maximum effect.

The double-edged nature of caffeine

While caffeine can interfere with sleep, it also offers well-documented benefits. Studies have linked regular coffee consumption to a reduced risk of depression and neurodegenerative diseases such as Parkinson’s. Coffee is also rich in B vitamins and antioxidants that contribute to a healthy diet. For many, especially night-shift workers, caffeine remains an essential tool to combat fatigue and maintain alertness.

The bottom line

There is no definitive scientific proof that reducing caffeine directly causes vivid dreams. However, the connection is clear: caffeine influences sleep, and sleep shapes our dreams. By lowering caffeine intake, the body may gain more restorative sleep and longer REM phases, giving the brain more opportunity to generate—and remember—dreams that are strikingly vivid.

Coffee Varietals: From Genetic Roots to Your Daily Cup

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Dubai – Qahwa World


When we explore the diversity of flavors in coffee cups from different corners of the world, we find a hidden yet decisive factor at play: coffee varietals. These are the genetic roots that define coffee’s identity, much like grape varieties shape the character of wine. Through these variations, we experience the difference between a Kenyan cup bursting with blackcurrant and wine-like acidity, and an Ethiopian cup laced with jasmine and bergamot. Each varietal carries a story — historical, agricultural, and sensory — that deserves to be told.

Arabica coffee, which originated in East Africa and spread through Yemen to the world, forms the foundation of most commercial varietals today. Typica stands at the forefront as the classic Arabica archetype, renowned for its clean sweetness and balance despite low yields and high disease susceptibility. From Typica emerged mutations such as Maragogipe in Brazil with its giant beans, Mundo Novo, a natural cross between Typica and Bourbon that became a cornerstone in Brazilian plantations, and Pacamara, a Salvadoran hybrid famous for its complex floral and fruity character.

Bourbon, a natural mutation of Typica discovered on Réunion Island, grew into one of specialty coffee’s pillars with its rich, smooth, chocolatey and fruity notes. From Bourbon arose varietals such as Caturra with its compact growth and bright acidity, Pacas from El Salvador, and Catuai, a hybrid balancing adaptability with mild cup quality. In Kenya, Scott Agricultural Laboratories introduced SL28 and SL34, now synonymous with winey acidity and blackcurrant flavors, cementing Kenya’s global reputation. Meanwhile, Laurina (Bourbon Pointu) from Réunion stands out for its naturally low caffeine content and delicate, tea-like qualities.

If Typica and Bourbon laid the foundation, Ethiopian landraces represent coffee’s treasure trove of genetic diversity. From Ethiopia’s highlands came varietals that became global icons: Gesha (Geisha), which found fame in Panama for its jasmine and bergamot notes; Yirgacheffe, prized for its lemony, floral clarity; Sidamo, known for its fruity, wine-like complexity; and Harrar, bold with blueberry and chocolate tones.

The 20th century brought new challenges such as coffee leaf rust, prompting the creation of resistant hybrids. Varietals like Catimor and Sarchimor gained traction for their high yields and resilience, while Castillo became a strategic crop in Colombia. In Kenya, Ruiru 11 and Batian were developed to balance disease resistance with cup quality. Brazil contributed with Obata and Icatu, robust hybrids designed for resilience in harsher climates.

Other important varietals include Villa Sarchi and Villalobos from Costa Rica, Typica Mejorado from Ecuador (with Gesha-like floral complexity), and even the wild species Eugenioides, not grown commercially but crucial as one of Arabica’s parents, offering unique insights into coffee’s evolution.

Varietals are not just agricultural classifications — they are a language spoken by producers, roasters, and consumers. They define farm identity, influence auction prices, and shape how coffee is perceived in global markets. More importantly, they are a tool for tackling the future, as climate change and disease reshape the landscape. Understanding varietals is not a luxury but a necessity for anyone seeking to truly understand coffee — from seed to cup.

Lineage Maps: Families of Coffee Varietals

  • Typica lineage: the classic foundation; gave rise to Maragogipe, Mundo Novo, Pacamara.

  • Bourbon lineage: rich and versatile; produced Caturra, Pacas, Catuai, SL28, SL34, Laurina.

  • Ethiopian landraces: unmatched diversity; Gesha, Yirgacheffe, Sidamo, Harrar.

  • Modern hybrids: bred for resistance and productivity; Catimor, Sarchimor, Castillo, Ruiru 11, Batian, Obata, Icatu.

  • Other notable varietals: Villa Sarchi, Villalobos, Typica Mejorado, Mocha, Liberica, Eugenioides.

Encyclopedic List of Varietals

Typica Lineage

  • Typica: East Africa → Yemen → Asia → Americas; sweet, clean, balanced, low yields.

  • Maragogipe: Brazil; giant beans, delicate flavors, lighter body.

  • Mundo Novo: Typica × Bourbon (Brazil); high yield, nutty, full-bodied.

  • Pacamara: Pacas × Maragogipe (El Salvador); complex, floral, fruity, large beans.

Bourbon Lineage

  • Bourbon: Réunion Island; rich, smooth, fruity, often chocolatey.

  • Caturra: Brazil, dwarf Bourbon mutation; bright acidity, lighter body.

  • Pacas: El Salvador; sweet, balanced, citrus notes.

  • Catuai: Caturra × Mundo Novo (Brazil); mild, adaptable, easy-drinking.

  • SL28: Kenya; winey acidity, blackcurrant notes.

  • SL34: Kenya; full-bodied, fruity, excellent in wet conditions.

  • Laurina (Bourbon Pointu): Réunion; naturally low caffeine, delicate, tea-like.

Ethiopian Landraces

  • Gesha/Geisha: Ethiopia → Panama; floral, tea-like, jasmine, bergamot.

  • Yirgacheffe: Ethiopia; lemony, floral, clean.

  • Sidamo: Ethiopia; fruity, wine-like, complex.

  • Harrar: Ethiopia; bold, blueberry, chocolate.

Modern Hybrids

  • Catimor: Caturra × Timor Hybrid; high yield, rust-resistant, variable cup quality.

  • Sarchimor: Villa Sarchi × Timor Hybrid; adaptable, mild cup.

  • Castillo: Colombia; rust-resistant, clean, balanced.

  • Ruiru 11: Kenya; disease-resistant, blackcurrant notes.

  • Batian: Kenya; recent hybrid, balanced, bright acidity.

  • Obata: Brazil; resistant, fruity, mild.

  • Icatu: Brazil (Arabica × Robusta backcross); sweet, nutty, resilient.

  • Colombia (varietal): Colombia; good body, clean citrus notes.

Other Notable Varietals

  • Villa Sarchi: Costa Rica; sweet, citrusy, bright.

  • Villalobos: Costa Rica; aromatic, balanced.

  • Typica Mejorado: Ecuador; intensely floral, Gesha-like complexity.

  • Mocha: small, round beans; strong chocolate notes.

  • Liberica: West Africa → Asia; woody, aromatic, bold.

  • Eugenioides: wild species; low caffeine, sweet, mild flavors.

Factors That Change a Varietal’s “Voice” in the Cup

  1. Altitude: slower maturation, denser beans, higher acidity and complexity.

  2. Soil & Climate: minerals, rainfall, and microclimates shape flavor nuances.

  3. Processing:

    • Washed: clean, bright acidity.

    • Natural: fruity, wine-like.

    • Honey/anaerobic: sweet, tropical, experimental flavors.

  4. Harvest & Sorting: selective picking enhances uniform quality.

  5. Roasting: reveals varietal distinctions, from floral notes to chocolate tones.

Diseases and Climate Adaptation

  • Coffee leaf rust: the biggest threat; spurred hybrids like Catimor and Castillo.

  • Heat & drought: push demand for hardier hybrids and modern agroforestry.

  • Farm strategy: planting multiple varietals reduces risk and ensures resilience.

Conclusion

Varietals are the backbone of the coffee world. They carry history, define flavor, and shape the future of farming. For drinkers, they deepen appreciation of the cup. For farmers, they provide tools to survive climate and market pressures. To understand coffee in its essence, one must understand its varietals — the living genetic stories in every bean.

Dreams and Ambitions: Youth Academy Middle East Launches in Dubai

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Dubai – Qahwa World

The Middle East has welcomed a new chapter in coffee education with the launch of the first edition of Youth Academy Middle East 2025, held in Dubai and organized by Simonelli Group. This pioneering program provides six young coffee talents with full scholarships to attend the prestigious SCA Coffee Skills Program, giving them the opportunity to build professional careers in the global coffee industry.

The inaugural edition began at the Simonelli Group Middle East Experience Lab, where participants embarked on their training under the guidance of SCA-certified trainers. The program blends theory with practice, offering young baristas and coffee enthusiasts a chance to deepen their knowledge and discover new perspectives on coffee.

The Scholarship Winners

Among the six winners are young professionals whose passion and dreams reflect the diverse paths coffee can inspire:

  • Hnin Kha Nady (22 years old), a barista who hopes to inspire others through her craft: “Eventually I want to share my passion by creating unique coffee experiences for others.”

  • Mark Mwangi Mungai, a Kenyan barista, fascinated by both tradition and innovation: “The slowly emerging trends with AI and modern technology show how coffee, which has been here for ages, is adapting to new times.”

  • Amritha Varsha PR, an engineer-turned-coffee explorer: “For me, learning is exciting, but re-learning is like a second brew—often richer and clearer.”

  • Brenzen Labarete, Senior Barista, Brand Ambassador, and Middle East Barista of the Year 2023: “I look forward to connecting with people who share the same passion, exchange ideas, and be inspired to take my craft to the next level.”

  • Mohamed Alameeri, who describes himself as a “normal coffee guy” driven by curiosity: “The endless amount of information in the coffee world fascinates me. No matter how much you know, there is always more to learn.”

  • Donna Santianez, a passionate barista dreaming of opening her own café: “My dream is to become a professional barista and, one day, to have my own coffee shop.”

A Future Built on Passion

With their unique stories, ambitions, and dedication, these six young talents embody the essence of the Youth Academy—transforming passion into knowledge and knowledge into opportunity. Their journey marks not only a personal milestone but also a promising step for the future of coffee in the Middle East.

As the Youth Academy Middle East continues, the energy, curiosity, and commitment of its first participants highlight the growing importance of education and innovation in shaping the next generation of coffee professionals.

Shocking Discovery: Just One Cup of Coffee May Reduce Donor Blood Quality

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Dubai, September 8, 2025 (Qahwa World) – A groundbreaking study published in Haematologica has revealed that caffeine, the world’s most widely consumed stimulant, can significantly reduce the quality of stored donor blood, potentially limiting the benefits of transfusions for patients.

The research, based on data from more than 13,000 blood donors, examined caffeine levels and their impact on red blood cell function during storage. The results showed that blood taken from donors with high caffeine exposure was more fragile and less effective after transfusion. The cells demonstrated depleted energy reserves such as adenosine triphosphate, reduced levels of 2,3-bisphosphoglycerate, and increased oxidative stress markers, making them more prone to breakdown.

The study further revealed that not all donors were affected equally. Negative effects were especially pronounced among individuals carrying variants of the ADORA2b gene, which regulates how red blood cells adapt to low oxygen. When caffeine blocks this receptor, stored blood deteriorates faster, resulting in weaker clinical outcomes for transfusion recipients.

Laboratory experiments confirmed that caffeine’s harm operates on two fronts: first, by blocking ADORA2b signaling, and second, by directly inhibiting glucose-6-phosphate dehydrogenase, a key enzyme responsible for red cell antioxidant defenses. This dual mechanism leaves cells more vulnerable to oxidative stress and shortens their survival after transfusion.

The health implications are significant. With more than twelve million units of blood transfused annually in the United States alone, even small reductions in blood quality can have widespread consequences. Encouragingly, caffeine is a modifiable factor. Because of its short biological half-life, abstaining from coffee or caffeinated drinks for even a single day before donation may improve blood quality. Some European countries already advise donors to avoid caffeine, while in the United States and Italy it is sometimes encouraged to help raise blood pressure temporarily, easing the donation process.

Researchers, led by Professor Angelo D’Alessandro of the University of Colorado, emphasize that these findings highlight the need for a more personalized approach to transfusion medicine. In addition to blood type, factors such as lifestyle and genetic background should be considered to ensure the highest quality units are directed to patients most at risk, such as infants or individuals with severe anemia.

The paradox is striking: the same mechanisms that make caffeine harmful for stored blood may explain its appeal to athletes. A modest increase in oxidative stress can stimulate adaptation in the body, improving endurance. But inside blood banks, this effect translates into weaker units and reduced potential to save lives.

Roasted Arabica Coffee Contains Natural Compounds That Fight Diabetes

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Dubai, September 3, 2025 (Qahwa World) – A new scientific study has revealed that roasted Arabica coffee beans contain natural compounds with powerful blood sugar–lowering effects, stronger than the widely used antidiabetic drug acarbose.

Researchers successfully identified three novel diterpene esters, named Caffaldehyde A, B, and C, which showed significant inhibition of the enzyme α-glucosidase, a key factor in blood sugar regulation. In addition, three more diterpenes with similar effects were discovered, reinforcing coffee’s role as a functional food with health benefits beyond basic nutrition.

Coffee as a Functional Food

Functional foods are those that contain biologically active compounds providing added benefits such as antioxidant protection, neuroprotection, lipid regulation, and blood sugar control. Coffee is not only one of the most consumed beverages worldwide but also one of the most economically valuable crops.

More than 70 diterpenes have been documented in coffee so far. Among them, kahweol and cafestol stand out for their anticancer and antidiabetic properties. However, roasted coffee remains chemically complex, making the discovery of new active compounds a challenging yet essential task.

Research Methodology

The research team employed advanced techniques combining Nuclear Magnetic Resonance (NMR) with Liquid Chromatography–Mass Spectrometry (LC-MS/MS). This innovative approach enabled faster detection of bioactive molecules while reducing solvent use, making the process more efficient and eco-friendly.

Findings

The diterpene extract was divided into 19 fractions. Fractions 9–13 exhibited the highest α-glucosidase inhibitory activity, leading to the discovery of three novel compounds – Caffaldehyde A, B, and C. These were structurally confirmed and shown to lower blood sugar effectively.

Additionally, three other compounds were identified: magaric acid, octadecenoic acid, and nonadecanoic acid, which also showed promising inhibitory activity.

Conclusion

This discovery demonstrates that roasted Arabica coffee beans are more than a daily beverage – they are a rich source of natural compounds with strong therapeutic potential. The identification of six novel compounds represents a significant step in understanding coffee’s health role and opens the door for developing innovative nutritional and medical approaches to diabetes management.

As coffee continues to hold its place as a cultural and economic staple, it also reveals itself as a functional food with the potential to support better public health and inspire further natural treatment research.

British Study: Hot Drinks Contain the Highest Levels of Microplastics

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London – August 28, 2025 (Qahwa World) – A peer-reviewed study from the University of Birmingham has found that everyday hot beverages—especially tea and coffee—contain the highest concentrations of microplastics among popular drinks tested, raising fresh questions about packaging, preparation practices, and real-world exposure. The paper, published in Science of the Total Environment, analysed 155 widely available drinks sold in UK supermarkets and coffee shops and is the first to assess human exposure via total beverage intake rather than water alone.

Researchers reported microplastics in every sample. Hot tea recorded the highest average concentration at 60 ± 21 particles per litre, followed by hot coffee at 43 ± 14 particles per litre. By comparison, iced tea averaged 31 ± 7, iced coffee 37 ± 6, fruit juices 30 ± 11, energy drinks 25 ± 11, and soft drinks 17 ± 4 particles per litre. Detected particle sizes ranged from 10 to 157 μm. The study also found a statistically significant difference between hot and cold beverages, indicating that temperature enhances the leaching of microplastics from packaging into drinks.

Packaging emerged as a critical factor. The authors highlight that higher temperatures increase microplastic release from packaging and that plastic packaging contributes to the contamination observed in beverages. In hot coffee served in disposable paper cups with polypropylene (PP) caps, PP microplastics predominated—strong evidence that cup materials are a primary source. Similar packaging-linked patterns appeared for iced products sold in PET bottles.

Beyond quantifying contamination, the study models realistic exposure by combining laboratory results with a survey of UK adults’ daily drink consumption. The estimated daily intake via total beverage consumption averages 1.6–1.7 microplastic particles per kilogram of body weight per day for men and women, respectively—a materially higher figure than previous estimates based on water alone. The authors conclude that focusing exposure assessments solely on tap or bottled water underestimates total intake because other beverages contribute substantially.

Contextualising these results, the research team notes that prior work by the same group measured broadly similar microplastic levels in UK tap and bottled water, underscoring that the higher counts now seen in hot tea and coffee represent an additional exposure pathway. The paper also synthesises evidence from multiple countries showing packaging and handling as recurring factors—ranging from release from tea bags to particles in soft drinks—while emphasising the novelty of testing a broad range of hot and cold beverages from a single market and pairing those measurements with consumption data.

Mechanistically, the findings are consistent: heat accelerates the transfer of particles from polymer-lined cups and lids, while materials such as PP, PET, polystyrene, polyethylene, and others appear across drink categories, mirroring common packaging choices. The authors cite previous studies that similarly link high temperature to increased microplastic release and demonstrate that both container material and product format (for example, single-use cups or PET bottles) shape the polymer “fingerprint” detected in the drink.

Public-health implications, while still being delineated by the broader scientific community, are clear enough to prompt the study’s call for more comprehensive risk assessments and policy responses. The authors characterise this work as a critical step toward understanding real-life exposure and urge regulators and industry to consider the combined effects of packaging materials, preparation conditions, and consumption habits when setting guidelines to limit human exposure.

The Birmingham team underscores limitations that likely make their exposure estimates conservative. Analytical methods in this study quantified particles ≥10 μm; smaller microplastics and nanoplastics—potentially more bioavailable—were outside detection limits. Nevertheless, with microplastics present across all categories tested and highest in hot beverages integral to daily routines, the evidence base now more firmly indicates that the act of making and serving hot drinks in common packaging can materially influence what ends up in the cup.

For consumers and producers alike, the study’s takeaway is practical: materials and temperature matter. For policymakers, the message is systemic: exposure assessments built solely on drinking water do not reflect the way people actually consume liquids. As the authors conclude, more accurate, comprehensive, and realistic exposure studies are needed to support effective environmental and public-health interventions.

Source: University of Birmingham, “Synthetic microplastics in hot and cold beverages from the UK market: Comprehensive assessment of human exposure via total beverage intake,” Science of the Total Environment 996 (2025) 180188.

3 to 5 Cups of Coffee Daily Extend Life and Reduce Disease Risk

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Dubai, 27 August 2025 (Qahwa World) – For centuries, coffee has been more than a drink. It has been a ritual, a social bond, a fuel for intellectual debate, and a daily companion for billions. Now, science is reaffirming that this centuries-old beverage is not only cultural but also profoundly tied to human health. A comprehensive review published this month in Nutrients concludes that moderate coffee consumption, typically three to five cups a day, is consistently linked to longer life and a reduced risk of many of the world’s leading causes of death.

The study, authored by Ryan Emadi and Dr. Farin Kamangar, examined decades of large-scale cohort research involving millions of participants across the United States, Europe, and Asia. Their findings show that people who regularly drink coffee enjoy between 10% and 15% lower overall mortality than non-drinkers. Importantly, both caffeinated and decaffeinated coffee were associated with these benefits, suggesting that the protective effects come not only from caffeine but also from the dozens of bioactive compounds present in coffee.

Evidence is particularly strong when it comes to major chronic diseases. For cardiovascular health, those who consumed three to five cups daily experienced about a 15% reduced risk of heart disease and stroke. Type 2 diabetes, a condition that affects hundreds of millions worldwide, also appears to be strongly influenced by coffee habits. A meta-analysis of more than one million participants found that coffee drinkers had nearly a 30% lower risk of developing type 2 diabetes, and this protection extended to both decaf and regular coffee. Among people already living with diabetes, coffee consumption was linked to fewer cardiovascular events and lower mortality rates.

The benefits extend to neurological health as well. Drinking coffee was associated with up to a 25% lower risk of cognitive disorders such as dementia and Alzheimer’s disease. The protective effect also applied to Parkinson’s disease, where coffee and caffeine intake not only lowered the risk of developing the disease but also slowed its progression among those already diagnosed. Respiratory diseases, another major global killer, also showed an inverse relationship with coffee consumption, while studies reported reduced risks of liver fibrosis, chronic kidney disease, and acute kidney injury among habitual drinkers.

Cancer, once the focus of skepticism about coffee, has now largely been cleared from suspicion. Earlier fears that coffee might contribute to cancer risk have been replaced by evidence suggesting the opposite. Coffee is now associated with reduced risk of several cancers, particularly of the liver, uterus, and endometrium. A pooled analysis of nineteen studies found that women who drank coffee had a 13% lower risk of endometrial cancer, and the relationship was dose-dependent—the more coffee, the lower the risk.

Beyond chronic disease, coffee also appears to play a role in everyday well-being and safety. Studies cited in the review showed that drivers consuming caffeinated coffee were significantly less likely to crash, and older adults had a reduced risk of falls. Researchers attribute this to coffee’s ability to improve alertness, attention, and mobility.

The mechanisms behind these benefits are diverse and interconnected. Coffee has been shown to improve glucose tolerance, enhance daily physical activity, increase fat oxidation during exercise, boost lung function, and reduce inflammation. One trial found that people who drank caffeinated coffee walked an average of 1,000 more steps per day than on days they abstained. Other studies demonstrated that coffee drinkers had lower levels of inflammatory markers, suggesting that coffee helps the body manage the underlying inflammation that fuels many chronic diseases.

Yet not all coffee is created equal. The review stressed that black coffee offers the strongest protection. Adding sugar, in particular, can cancel out or diminish benefits. Some studies have linked sugar-sweetened coffee to higher risks of depression and weight gain, while unsweetened coffee showed the opposite effect. Cream and milk appear less harmful, but excessive amounts of sugar and high-fat additives weaken coffee’s health profile.

There are also caveats. Pregnant women are advised to limit caffeine to below 200 milligrams per day, as higher intake may pose risks. Coffee can interfere with sleep if consumed too late in the day, cutting total sleep time by around 30 to 45 minutes. Excessive consumption may trigger anxiety, palpitations, or panic attacks in sensitive individuals. Despite these concerns, the authors emphasized that for the vast majority of adults, moderate consumption is not only safe but beneficial.

Dr. Farin Kamangar summarized the findings: “The results of several decades of high-quality research on millions of people show that coffee is overall beneficial to health. Moderate coffee consumption, typically three to five cups a day, is linked to increased longevity and reduced risks of many major diseases, including heart disease, stroke, type 2 diabetes, respiratory illnesses, and cognitive decline.”

This new consensus has already begun to reshape official guidelines. The U.S. Food and Drug Administration recently ruled that plain coffee with fewer than five calories per serving can be labeled as “healthy,” reflecting its favorable profile across multiple health outcomes.

In the end, coffee is not a cure-all, but the evidence is clear: consumed in moderation, it is far more friend than foe. For billions who reach for a cup each morning, the comfort of coffee now comes with scientific reassurance that it may also be extending their lives.

Does a Cup of Coffee Weaken Your Treatment? Study Reveals a Surprise About Caffeine

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Dubai, 25 August 2025 (Qahwa World) – Coffee has long been celebrated as a daily ritual for millions, a comforting beverage that fuels mornings and punctuates workdays. Yet new scientific findings are shedding light on a potential downside that coffee drinkers might not expect: its ability to interfere with the effectiveness of certain antibiotics. According to a groundbreaking study recently published in the journal PLOS Biology, caffeine can alter how bacteria respond to some widely used antibiotics, raising concerns about the hidden influence of everyday dietary habits on medical treatments.

The study was conducted by an international team of researchers who set out to better understand how chemical substances affect the ability of bacteria to regulate what moves in and out of their cells. The focus was on Escherichia coli (E. coli), a bacterium commonly found in the human gut but also responsible for a range of infections from urinary tract infections to bloodstream infections. The scientists tested ninety-four different chemical substances and tracked their impact on bacterial transport systems, which function like cellular gates. Around a third of these substances were shown to disrupt genetic activity linked to transport, but one stood out more than any other: caffeine. When caffeine was introduced, E. coli absorbed noticeably lower amounts of certain antibiotics, most notably ciprofloxacin and amoxicillin, two drugs frequently prescribed around the world.

The mechanism behind this surprising effect turned out to be more complex than a simple blockage. At the center of the process was a regulatory protein called Rob, which the researchers discovered played a far larger role in bacterial survival than previously understood. Rob controlled about a third of all the transcriptional changes triggered by the different chemicals in the study. When caffeine entered the system, it activated Rob, which in turn stimulated the expression of a small RNA molecule known as MicF. This RNA molecule suppressed the production of OmpF, a porin protein in the outer membrane of E. coli. OmpF normally acts as an open gate, allowing substances, including antibiotics, to flow into the bacterial cell. By shutting down OmpF production, the bacteria effectively reduced the uptake of antibiotics, leaving the drugs less effective.

Researchers confirmed this effect through checkerboard assays, a method of testing drug interactions that involves exposing bacteria to different concentrations of antibiotics in the presence of caffeine. The results showed that the bacteria required higher doses of antibiotics to achieve the same level of inhibition once caffeine was present. This is a classic example of what scientists call low-level antibiotic resistance. It is not the dramatic, full-scale resistance that has become a global health crisis, where bacteria acquire mutations that allow them to permanently survive treatment. Instead, it is a subtler, temporary effect triggered by environmental changes and chemical exposures. These adaptations may not fully defeat antibiotics, but they can weaken their effectiveness and complicate treatment strategies.

Importantly, the weakening effect of caffeine was not observed in all bacteria. When the same experiments were carried out on Salmonella enterica, a pathogen closely related to E. coli, caffeine showed no influence on antibiotic absorption. This suggests that the response is species-specific and highlights how much remains unknown about the interaction between bacteria, antibiotics, and common dietary substances.

The authors of the study caution that these results were obtained under controlled laboratory conditions. At this stage, it is not possible to say how much coffee a person would need to drink to cause noticeable effects while taking antibiotics, or whether these findings translate directly to human patients. However, the researchers argue that the implications are serious enough to warrant further investigation. Even small shifts in antibiotic uptake could make infections harder to treat, particularly at a time when the medical community is racing to address the growing threat of antibiotic resistance worldwide.

Coffee has already been linked in past research to the way the body metabolizes certain medications, including drugs for high blood pressure and depression. The new findings extend this conversation to antibiotics, suggesting that caffeine’s influence reaches beyond human metabolism and into the bacterial world itself. As microbiologist Christoph Binsfeld of the University of Würzburg noted, substances like caffeine can “subtly but systematically” influence bacterial gene regulation, and mapping these mechanisms will be crucial for ensuring that antibiotics remain effective tools in modern medicine.

For coffee lovers, the message is not one of alarm but of awareness. More research will be needed to determine whether drinking coffee while on antibiotics has real-world clinical consequences. Until then, the study serves as a reminder that the foods and drinks we consume can interact with medical treatments in unexpected ways. With antibiotic resistance already recognized by the World Health Organization as one of the most pressing threats to global health, even small lifestyle factors deserve careful attention. The simple act of sipping coffee may seem harmless, but as this study reveals, it could be part of a much more complex story of how microbes adapt, survive, and challenge the medicines designed to fight them.

China Simplifies Registration for Imported Roasted Coffee

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Beijing – August 21, 2025 (Qahwa World) – A report released by the United States Department of Agriculture (USDA) titled China: Trade Alert – GACC Amends CIFER Self-Registration Process on August 20, 2025, revealed that the General Administration of Customs of China (GACC) has introduced new adjustments to the self-registration system for overseas food production enterprises. Among the product categories affected is roasted coffee, a key commodity for exporters targeting the rapidly growing Chinese market.

According to the USDA report, the changes took effect on August 14, 2025, when the Bureau of Import and Export Food Safety under GACC announced functional adjustments to the China Import Food Enterprise Registration (CIFER) system. The new requirements apply to manufacturers of products such as vegetables and their processed forms, grain-based products, tea, nuts and seeds, alcoholic beverages, beverages and frozen drinks, biscuits, pastries, bread, sugars including raw and edible sugar, lactose and syrups, candies, chocolates including cocoa butter substitutes, seasonings, roasted coffee beans, cocoa beans and their products, fruit-based products, and other miscellaneous food items.

The main adjustment is the removal of the requirement for self-registered enterprises to identify Harmonized System (HS) codes and China Inspection and Quarantine (CIQ) codes for the products they intend to export. Previously, exporters of roasted coffee beans and similar products risked rejection of applications if the codes were incorrectly entered. Under the new system, HS and CIQ codes are no longer required for self-registration of roasted coffee beans, cocoa beans, and a wide range of processed foods. However, some categories such as vegetables, vegetable products, grain products, and tea still require HS and CIQ code selection.

At the same time, the revised CIFER system introduces a mandatory page of enterprise commitments, which overseas manufacturers must complete before proceeding with registration. These commitments require applicants to confirm they are genuine manufacturers or operators of processing or cold storage facilities, explicitly excluding trading companies from applying. Applicants must be approved by, and under the effective supervision of, the food safety authority in the country of origin, and must upload valid production licenses issued by that authority. They are also required to maintain effective food safety and hygiene systems, ensure products comply with Chinese food safety laws and standards, and guarantee that the information submitted matches supporting documents in both content and authenticity.

The USDA report highlights that false declarations or inconsistencies can result in serious consequences, including revocation of Chinese registration, rejection or destruction of products, and potential investigation by the competent food safety authority in the exporting country. Enterprises must also pledge cooperation with GACC during food safety reviews, including providing additional verification materials or facilitating cross-checks with their national food safety authorities. Furthermore, registered enterprises are required to proactively assume responsibility for food safety, suspending exports to China and taking corrective measures if risks or non-compliance are detected.

The adjustments also cover additional reporting content such as production type and actual production or processing capacity, which must be provided within the CIFER system. Enterprises that have already been registered can view their specific approved products through the “Comprehensive Query – Registered in China” section of the system.

The USDA clarified that these changes do not apply to U.S. exporters of meat, poultry, dairy, infant formula, and seafood products, which remain subject to procedures established by FSIS and FDA. The new self-registration requirements are also not relevant for exporters whose products fall under the review of the GACC Department of Animal and Plant Quarantine (DAPQ) or other Chinese regulatory agencies.

By removing the need to provide HS and CIQ codes, the registration process for roasted coffee beans and other products is expected to become faster and less prone to administrative errors. However, the introduction of strict enterprise commitments underscores China’s emphasis on food safety, regulatory compliance, and accountability from overseas manufacturers. For coffee exporters, this combination of simplified technical requirements and strengthened legal obligations could reshape access to one of the world’s most dynamic and fast-growing coffee markets.

Shade-Grown Coffee Farms Store More Carbon Than Tree-Planting Projects, Study Finds

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Dubai, August 19, 2025 – (Qahwa World) – A landmark study has revealed that carbon markets are overlooking the most effective climate solution in coffee farming: protecting mature shade-grown coffee systems.

The research, led by the Smithsonian’s National Zoo and Conservation Biology Institute (NZCBI) and Smithsonian Tropical Research Institute (STRI), and published in Communications Earth & Environment, concludes that current carbon-payment schemes undervalue shade-grown farms. While farmers are rewarded for planting new trees, they receive no compensation for conserving existing shade trees, even though these trees store more than twice the carbon of new plantings.

Globally, coffee farms cover more than 10 million hectares. Systems range from intensive monocultures in full sun to agroforestry farms where coffee grows under canopies of diverse native trees. These shade trees regulate climate, provide habitat for wildlife, and store vast amounts of carbon. But under current carbon markets, only new tree-planting projects generate tradable credits. Farmers who maintain mature shade systems receive nothing, creating an incentive to cut old trees to plant new ones that qualify for payments.

“There is a lot of money behind planting trees on degraded coffee farms, yet there are basically no financial incentives—outside of Bird Friendly® certification—to protect standing shade trees,” said Dr. Ruth Bennett, ecologist at NZCBI and senior author of the study.

Shade Trees vs. Tree Planting

The team analyzed 67 field-based studies across Latin America, Africa and Asia, then modeled carbon storage across global coffee landscapes. They estimated that coffee farms currently store 481.6 million metric tons of carbon above ground.

Two contrasting scenarios were tested. If all sun-grown farms added shade trees, they would capture 82–87 million additional metric tons of carbon. But if existing shade-grown systems were converted into monocultures, the world could lose 174–221 million metric tons—more than double the potential gains from planting.

This imbalance exposes a fundamental flaw in current climate strategies. Shade-grown systems, which evolved over centuries, already represent vast stores of carbon. Removing them in pursuit of “new” tree-planting credits risks releasing far more carbon than could ever be recaptured.

Shade systems are also vital for biodiversity. Prior studies have shown that shade-grown coffee farms host up to four times more bird species than monocultures. Yet biodiversity outcomes don’t always align with carbon goals. Tree density improves carbon storage, while tree diversity supports wildlife. Carbon-focused projects often emphasize density, planting fast-growing monocultures that fail to deliver ecological benefits.

“If we don’t prioritize biodiversity in carbon projects, it won’t happen by accident,” said Dr. Emily Pappo, lead author and postdoctoral climate fellow at the Smithsonian. “Coffee companies must plant the right mix of trees—not just the most carbon-hungry species.”

Climate and Market Implications

Farmers are caught between climate pressures and market demands. Many remove shade trees in hopes of boosting yields, even though shade has been shown to stabilize production by regulating temperature and soil moisture. Meanwhile, large coffee companies invest heavily in tree-planting projects to meet corporate climate targets. Without incentives to conserve existing shade systems, these investments risk undermining their own objectives.

The economic stakes are significant. Coffee contributes an estimated $200 billion annually to the global economy. With the European Union’s Deforestation Regulation (EUDR) coming into force, companies face new requirements to prove that their supply chains are deforestation-free. Shade-grown systems that conserve habitat and store carbon could become critical to compliance as well as climate resilience.

The study’s authors argue for urgent policy change. They call for carbon markets to evolve by creating “protection credits” that reward conserving existing shade systems, not only planting new trees. They also recommend tree-planting initiatives that emphasize diversity rather than density, ensuring that biodiversity and carbon storage go hand in hand.

To support farmers, the Smithsonian team is developing a “Shade Catalog”, a resource to guide the selection of tree species that balance productivity, biodiversity, and carbon storage. Combined with certification schemes such as Bird Friendly®, these tools can help farmers access premium markets while conserving ecosystems.

Ultimately, the research reframes climate-smart coffee strategies. Planting trees remains a positive step, especially in degraded monoculture regions, but it cannot replace what is lost when mature shade systems are destroyed. Protecting existing forests delivers greater and more immediate benefits for both the planet and the coffee sector.

As Dr. Bennett concluded: “Tree planting has value, but our findings show it cannot make up for what you lose when mature shade trees are removed.”