Type | Hot |
---|---|
Country of origin | Ethiopia |
Introduced | Approx. 15th century (beverage) |
Color | Dark brown, beige, black, light brown |
Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. Coffee beans are found in coffee cherries, which grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. 'Green Unroasted' coffee is one of the most traded agricultural commodities in the world.[1] Coffee can have a stimulating effect on humans due to its caffeine content. It is one of the most-consumed beverages in the world.[2]
Coffee has played a crucial role in many societies. The energizing effect of the coffee bean plant is thought to have been discovered in the northeast region of Ethiopia, and the cultivation of coffee first expanded in the Arab world.[3] The earliest credible evidence of coffee drinking appears in the middle of the 15th century, in the Sufi monasteries of Yemen in southern Arabia.[3] From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas.[4] In East Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its secular consumption, a ban in effect until the reign of Emperor Menelik II of Ethiopia.[5] It was banned in Ottoman Turkey during the 17th century for political reasons,[6] and was associated with rebellious political activities in Europe.
Coffee berries, which contain the coffee seed, or "bean", are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are the highly regarded Coffea arabica, and the 'robusta' form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
An important export commodity, coffee was the top agricultural export for twelve countries in 2004,[7] and it was the world's seventh-largest legal agricultural export by value in 2005.[8] Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain health conditions; whether the overall effects of coffee are ultimately positive or negative has been widely disputed.[9] The method of brewing coffee has been found to be important to its health effects.[10]
Etymology
The first reference to "coffee" in the English language, in the form chaoua, dates to 1598. In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè. The Turkish word in turn was borrowed from the Arabic: قهوة, qahwah. Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verb qahiya, signifying "to have no appetite",[11] since this beverage was thought to dull one's hunger. Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in southwestern Ethiopia as one, since the plant is indigenous to that area.[11][12] However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.'[11]
Biology
Script error: No such module "main". Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica.[13] C. arabica, the original and most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya.[14] C. canephora is native to western and central subsaharan Africa, from Guinea to the Uganda and southern Sudan.[15] Less popular species are C. liberica, excelsa, stenophylla, mauritiana, and racemosa.
All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or small trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously and are followed by oval berries of about 1.5 cm (0.6 in).[16] Green when immature, they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries[17] have only one; these are called peaberries.[18] Berries ripen in seven to nine months.
Coffea arabica is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, C. excelsa, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively.[19] Cuttings, grafting, and budding are the usual methods of vegetative propagation.[20] On the other hand, there is great scope for experimentation in search of potential new strains.[19]
Cultivation
The traditional method of planting coffee is to put 20 seeds in each hole at the beginning of the rainy season; half are eliminated naturally. A more effective method of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation.[16]
Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica.[13] Robusta strains also contain about 40–50% more caffeine than arabica.[21] For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in some espresso blends to provide a full-bodied taste, a better foam head (known as crema), and to lower the ingredient cost.[22]
However, Coffea canephora is less susceptible to disease than C. arabica and can be cultivated in lower altitudes and warmer climates where C. arabica will not thrive. The robusta strain was first collected in 1890 from the Lomani, a tributary of the Congo River, and was conveyed from Zaire to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries.[23] In particular, the spread of the devastating coffee leaf rust (Hemileia vastatrix), to which C. arabica is vulnerable, hastened the uptake of the resistant robusta. Coffee leaf rust is found in virtually all countries that produce coffee.[24]
Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are beetles, and over a quarter are bugs. Some 20 species of nematodes, 9 species of mites, several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries but their impact is minor compared to invertebrates.[25] In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Nematodes attack the roots, and borer beetles burrow into stems and woody material,[26] the foliage is attacked by over 100 species of larvae (caterpillars) of butterflies and moths.[27]
Mass spraying of insecticides has often proven disastrous, as the predators of the pests are more sensitive than the pests themselves.[28] Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favouring pests. Branches infested with scale are often cut and left on the ground, which promotes scale parasites to not only attack the scale on the fallen branches but in the plant as well.[29]
Production
Rank | Country | Tonnes[30] | Bags (thousands)[31] |
---|---|---|---|
1 | Brazil | 2,249,010 | 36,070 |
2 | Vietnam | 961,200 | 16,467 |
3 | Colombia | 697,377 | 12,504 |
4 | Indonesia | 676,475 | 7,751 |
5 | Ethiopia[note 1] | 325,800 | 4,906 |
6 | India | 288,000 | 4,148 |
7 | Mexico | 268,565 | 4,150 |
8 | Guatemala[note 1] | 252,000 | 4,100 |
9 | Peru | 225,992 | 2,953 |
10 | Honduras | 217,951 | 3,842 |
11 | Côte d'Ivoire | 170,849 | 2,150 |
12 | Uganda | 168,000 | 3,250 |
13 | Costa Rica | 124,055 | 1,791 |
14 | Philippines | 97,877 | 431 |
15 | El Salvador | 95,456 | 1,626 |
16 | Nicaragua | 90,909 | 1,700 |
17 | Papua New Guinea[note 1] | 75,400 | 968 |
18 | Venezuela | 70,311 | 897 |
19 | Madagascar[note 2] | 62,000 | 604 |
20 | Thailand | 55,660 | 653 |
World[note 3] | 7,742,675 | 117,319 |
In 2009 Brazil was the world leader in production of green coffee, followed by Vietnam, Indonesia and Colombia.[32] Arabica coffee beans are cultivated in Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil.[13]
Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity.[33] These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing.[34] Varietals are generally known by the region in which they are grown, such as Colombian, Java and Kona.
Ecological effects
Originally, coffee farming was done in the shade of trees that provided a habitat for many animals and insects.[35] Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the genera Acacia, Albizia, Cassia, Erythrina, Gliricidia, Inga, and Leucaena, as well as the nitrogen-fixing non-legume sheoaks of the genus Casuarina, and the silky oak Grevillea robusta.[36]
This method is commonly referred to as the traditional shaded method, or "shade-grown". Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems.[37]
Ultimately, unshaded coffee enhanced by fertilizer use yields the highest amounts of coffee, although unfertilized shaded crops generally yield higher than unfertilized unshaded crops—namely the response to fertilizer is much greater in full sun.[38] Although traditional coffee production causes berries to ripen more slowly and produce lower yields, the quality of the coffee is allegedly superior.[39] In addition, the traditional shaded method provides living space for many wildlife species. Opponents of sun cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of these practices.[35]
The American Birding Association, Smithsonian Migratory Bird Center,[40] National Arbor Day Foundation,[41] and the Rainforest Alliance have led a campaign for "shade-grown" and organic coffees, which can be sustainably harvested.[42] However, while certain types of shaded coffee cultivation systems show greater biodiversity than full-sun systems, those more distant from continuous forest still compare rather poorly to undisturbed native forest in terms of habitat value for some bird species.[43][44]
Another issue concerning coffee is its use of water. According to New Scientist, using industrial farming practices, it takes about 140 liters (37 U.S. gal) of water to grow the coffee beans needed to produce one cup of coffee, and the coffee is often grown in countries where there is a water shortage, such as Ethiopia.[45] By using sustainable agriculture methods, the amount of water usage can be dramatically reduced, while retaining comparable yields. For comparison, the United States Geological Survey reports that one egg requires an input of 454 liters (120 U.S. gal) of water; one serving of milk requires an input of 246 liters (65 U.S. gal) of water; one serving of rice requires an input of 132 liters (35 U.S. gal) of water; and one glass of wine requires an input of 120 liters (32 U.S. gal) of water.[46]
Coffee grounds may be used for composting or as a mulch. They are especially appreciated by worms and acid-loving plants such as blueberries.[47] Some commercial coffee shops run initiatives to make better use of these grounds, including Starbucks' "Grounds for your Garden" project,[48] and community sponsored initiatives such as "Ground to Ground".[49]
Slavery
Between 1511 and 1886 Cuba had over 1 million slaves imported to them from Africa in order to work their crops. Although the production and selling of sugar in the country began the slave holding, the presence of coffee played an equally important role in establishing slavery in Cuba. When coffee reached Cuba, farmers welcomed it. Coffee required less land to grow and the lack of machinery needed to process it made it immediately popular. The slaveholding that went on during this time was managed by a prison-like atmosphere creating much unrest and inevitable rebellions against the wealth that enslaved them. Coffee production in Cuba was short-lived due to competition with Brazilian coffee, but the slave holding with sugar was as equally prominent, with coffee’s presence in Cuba, however short-lived.[50]
Processing
Roasting
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Preparing green coffee
Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labor intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.[51]
Then they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the seeds—usually called beans—are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried. The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method. Next, the coffee is sorted, and labeled as green coffee. Another way to let the coffee beans dry is to let them sit on a concrete patio and rake over them in the sunlight. Some companies use cylinders to pump in heated air to dry the coffee beans, though this is generally in places where the humidity is very high.[52]
The roasting process
The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted.[53] The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging.
The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties of beans differ in moisture and density and therefore roast at different rates.[54] During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean.[55] Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop.[54] One of these oils is caffeol, created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor.[56]
Grading the roasted beans
Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted beans illuminated with a light source in the near infrared spectrum. This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development.
Roast characteristics
Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.[57] A small amount of chaff is produced during roasting from the skin left on the bean after processing.[58] Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans.[54]
Decaffeination
Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking the green beans in hot water (often called the "Swiss water" process)[59] or steaming them, then using a solvent to dissolve caffeine-containing oils.[56] Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.[56]
Storage
Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideally, the container must be airtight and kept in a cool, dry and dark place. In order of importance: air, moisture, heat, and light are the environmental factors[60] responsible for deteriorating flavor in coffee beans.
Folded-over bags, a common way consumers often purchase coffee, are generally not ideal for long-term storage because they allow air to enter. A better package contains a one-way valve, which prevents air from entering.[60]
In 1931, a method of vacuum packed cans of coffee was introduced, in which the roasted coffee was packed, ninety-nine percent of the air was removed and the coffee in the can could be stored indefinitely until the can was opened. Today this method is in mass use for coffee in a large part of the world.[61]
Preparation
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Coffee beans must be ground and brewed to create a beverage. Almost all methods of preparing coffee require the beans to be ground and mixed with hot water for long enough to extract the flavor, but without boiling for more than an instant; boiling develops an unpleasant "cooked" flavor caused by overextraction from the beans that draws out unnecessary bitter compounds. Finally, the spent grounds are removed from the liquid, and the liquid is consumed. There are many variations in the fineness of grind, the ways in which the water extracts the flavor, additional flavorings (sugar, milk, spices), and the removal of the spent grounds. The ideal holding temperature is 79 to 85 °C (174 to 185 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F)[citation needed].
The criteria for choosing a method include flavor and economy.
The roasted coffee beans may be ground at a roastery, in a grocery store, or in the home. Most coffee is roasted and ground at a roastery and sold in packaged form, though roasted coffee beans can be ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.
Coffee beans may be ground in several ways. A burr mill uses revolving elements to shear the bean; an electric grinder smashes the beans with blunt blades moving at high speed; and a mortar and pestle crushes the beans. For most brewing methods, a burr mill is deemed superior because the grind is more even and the grind size can be adjusted.
The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grinds. The most common grinds are between the extremes; a medium grind is used in most common home coffee-brewing machines.[62]
Coffee may be brewed by several methods: boiled, steeped, or pressured.
Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method.[63] It is prepared by grinding or pounding the beans to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling on the bottom of the cup.[63]
Coffee percolators and automatic coffeemakers brew coffee using gravity. In an automatic coffeemaker hot water drips onto coffee grounds held in a coffee filter made of paper, plastic, or perforated metal, allowing the water to seep through the ground coffee while extracting its oils and essences. The liquid drips through the coffee and the filter into a carafe or pot, and the spent grounds are retained in the filter.[64] In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer,[64] or by a thermostat that turns off the heater when the entire pot reaches a certain temperature.
Coffee may be brewed by steeping in a device such as a French press (also known as a cafetière or coffee press). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine.[65] The coffee is poured from the container; the filter retains the grounds at the bottom. 95% of the caffeine is released from the coffee beans within the first minute of brewing.
The espresso method forces hot pressurized and vaporized water through ground coffee. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution.[66] A well-prepared espresso has a reddish-brown foam called crema that floats on the surface.[62] Other pressurized water methods include the moka pot and vacuum coffee maker.
Coffee may also be brewed in cold water, resulting in a brew lower in acidity than most hot-brewing methods produce, by steeping the coarsely ground beans in cold water for several hours, then filtering them.[67]
Presentation
Once brewed, coffee may be presented in a variety of ways. Drip-brewed, percolated, or French-pressed/cafetière coffee may be served with a dairy product such as milk or cream, or dairy substitute (colloquially known as white coffee), or not (black coffee). It may be sweetened with sugar or artificial sweetener. When served cold, it is called iced coffee.
Espresso-based coffee has a wide variety of possible presentations. In its most basic form, espresso is served alone as a shot or with hot water added, known as Caffè Americano. Reversely, long black is made by pouring espresso in water, which retains the crema compared to Caffè Americano.[68] Milk is added in various forms to espresso: steamed milk makes a caffè latte,[69] equal parts steamed milk and milk froth make a cappuccino,[68] and a dollop of hot foamed milk on top creates a caffè macchiato.[70] The use of steamed milk to form patterns such as hearts or maple leaves is referred to as latte art.
A number of products are sold for the convenience of consumers who do not want to prepare their own coffee.
Instant coffee is dried into soluble powder or freeze-dried into granules that can be quickly dissolved in hot water.[71] Originally invented in 1907,[72][verification needed] it rapidly gained in popularity in many countries in the post-war period, with Nescafé the most popular product.[73] Many consumers determined that the convenience in preparing a cup of instant coffee more than made up for a perceived inferior taste.[74] Paralleling (and complementing) the rapid rise of instant coffee was the coffee vending machine, invented in 1947 and multiplying rapidly through the 1950s.[75]
Canned coffee has been popular in Asian countries for many years, particularly in China, Japan, and South Korea. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Bottled coffee drinks are also consumed in the United States.[76] Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10¢ a cup to produce. The machines used can process up to 500 cups an hour, or 1,000 if the water is preheated.[77]
Coffee can also be incorporated with alcohol in beverages—it is combined with whiskey in Irish coffee, and forms the base of alcoholic coffee liqueurs such as Kahlúa, and Tia Maria.
Sale and distribution
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Coffee ingestion on average is about a third of that of tap water in North America and Europe.[2] Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to seven million metric tons annually by 2010.[78]
Brazil remains the largest coffee exporting nation, but Vietnam tripled its exports between 1995 and 1999, and became a major producer of robusta beans.[79] Indonesia is the third-largest exporter and the largest producer of washed arabica coffee.
Commodity
While coffee is not technically a commodity (it is fresh produce; its value is directly affected by the length of time it is held), coffee is bought and sold by roasters, investors and price speculators as a tradable commodity. Coffee futures contracts for Grade 3 washed arabicas are traded on the New York Mercantile Exchange under ticker symbol KC, with contract deliveries occurring every year in March, May, July, September, and December.[80] Higher and lower grade arabica coffees are sold through other channels. Futures contracts for robusta coffee are traded on the London Liffe exchange and, since 2007, on the New York ICE exchange. Coffee has been described by many, including historian Mark Pendergrast, as the world's "second most legally traded commodity."[81] However, this claim has been recently refuted by Pendergrast among others after further research.[82]
Fair trade
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The concept of fair trade labeling, which guarantees coffee growers a negotiated preharvest price, began with the Max Havelaar Foundation's labeling program in the Netherlands. In 2004, 24,222 metric tons (of 7,050,000 produced worldwide) were fair trade; in 2005, 33,991 metric tons out of 6,685,000 were fair trade, an increase from 0.34% to 0.51%.[83][84] A number of fair trade impact studies have shown that fair trade coffee has a positive impact on the communities that grow it. Coffee was incorporated into the fair-trade movement in 1988, when the Max Havelaar mark was introduced in the Netherlands. The very first fair-trade coffee was an effort to import a Guatemalan coffee into Europe as "Indio Solidarity Coffee".[85]
Since the founding of organisations such as the European Fair Trade Association (1987), the production and consumption of fair trade coffee has grown as some local and national coffee chains started to offer fair trade alternatives.[86][87] For example, in April 2000, after a year-long campaign by the human rights organization Global Exchange, Starbucks decided to carry fair-trade coffee in its stores.[88] Since September 2009 all Starbucks Espresso beverages in UK and Ireland are made with Fairtrade and Shared Planet certified coffee.[89] A 2005 study done in Belgium concluded that consumers' buying behavior is not consistent with their positive attitude toward ethical products. On average 46% of European consumers claimed to be willing to pay substantially more for ethical products, including fair-trade products such as coffee.[88] The study found that the majority of respondents were unwilling to pay the actual price premium of 27% for fair trade coffee.[88]
Health and pharmacology
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Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Findings have been contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding the potentially harmful effects of coffee consumption.[9] Variations in findings, however, can be at least partially resolved by considering the method of preparation. Coffee prepared using paper filters removes oily components called diterpenes that are present in unfiltered coffee. Two types of diterpenes are present in coffee: kahweol and cafestol, both of which have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood.[91] Metal filters, on the other hand, do not remove the oily components of coffee.[10]
In addition to differences in methods of preparation, conflicting data regarding serving size could partially explain differences between beneficial/harmful effects of coffee consumption.
Coffee consumption has been shown to have minimal or no impact, positive or negative, on cancer development;[92] however, researchers involved in an ongoing 22-year study by the Harvard School of Public Health state that "the overall balance of risks and benefits [of coffee consumption] are on the side of benefits."[92] Other studies suggest coffee consumption reduces the risk of being affected by Alzheimer's disease, Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver,[93] and gout. A longitudinal study in 2009 showed that those who consumed a moderate amount of coffee or tea (3–5 cups per day) at midlife were less likely to develop dementia and Alzheimer's disease in late-life compared with those who drank little coffee or avoided it altogether.[94] It increases the risk of acid reflux and associated diseases.[95] Most of coffee's beneficial effects against type 2 diabetes are not due to its caffeine content, as the positive effects of consumption are greater in those who drink decaffeinated coffee.[96] The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage.[97] A recent study showed that roast coffee, high in lipophilic antioxidants and chlorogenic acid lactones, protected primary neuronal cell cultures against hydrogen peroxide-induced cell death.[98]
In a healthy liver, caffeine is mostly broken down by the hepatic microsomal enzymatic system. The resulting metabolites are mostly paraxanthines—theobromine and theophylline—and a small amount of unchanged caffeine is excreted by urine. Therefore, the metabolism of caffeine depends on the state of this enzymatic system of the liver. Elderly individuals with a depleted enzymatic system do not tolerate coffee with caffeine. They are recommended to take decaffeinated coffee, and this only if their stomach is healthy, because both decaffeinated coffee and coffee with caffeine cause heartburn. Moderate amounts of coffee (50–100 mg of caffeine or 5–10 g of coffee powder a day) are well tolerated by most elderly people. Excessive amounts of coffee, however, can, in many individuals, cause very unpleasant, exceptionally even life-threatening adverse effects.[99] The benefits of coffee on abnormal liver biochemistry, cirrhosis and hepatocellular carcinoma have been reported, but there is a lack of satisfactory explanation. A possible opposite, if not antagonistic, role of coffee and Mediterranean Diet with regard to overweightness and insulin resistance is envisaged in the natural history of NAFLD (Non-Alcoholic-Fatty-Liver-Disease) .[100] Coffee consumption can lead to iron deficiency anemia in mothers and infants.[101] Coffee also interferes with the absorption of supplemental iron.[102] Interference with iron absorption is due to the polyphenols present in coffee. Four major classes were identified: flavan-3-ols (monomers and procyanidins), hydroxycinnamic acids, flavonols and anthocyanidins.[103] Although the inhibition of iron absorption can cause an iron deficiency, iron is considered a carcinogen in relation to the liver. Polyphenols contained in coffee are therefore associated with decreasing the risk of liver cancer development.[104]
American scientist Yaser Dorri has suggested that the smell of coffee can restore appetite and refresh olfactory receptors. He suggests that people can regain their appetite after cooking by smelling coffee beans, and that this method can also be used for research animals.[105]
Over 1,000 chemicals have been reported in roasted coffee; more than half of those tested (19/28) are rodent carcinogens.[106] Coffee's negative health effects are often blamed on its caffeine content. Instant coffee has a much greater amount of acrylamide than brewed coffee.[107] Research suggests that drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls.[108] Caffeinated coffee is not recommended for everybody. It may aggravate preexisting conditions such as gastroesophageal reflux disease, migraines, arrhythmias, and cause sleep disturbances.[109]
Coffee is no longer thought to be a risk factor for coronary heart disease.[110] One study suggests that it may have a mixed effect on short-term memory, by improving it when the information to be recalled is related to the current train of thought but making it more difficult to recall unrelated information.[111] Caffeine has been associated with its ability to act as an antidepressant. A review by de Paulis and Martin indicated a link between a decrease in suicide rates and coffee consumption, and suggested that the action of caffeine in blocking the inhibitory effects of adenosine on dopamine nerves in the brain reduced feelings of depression.[112] A 1992 study concluded that about 10% of people with a moderate daily intake (235 mg per day) experienced increased depression and anxiety when caffeine was withdrawn,[113] but a 2002 review of the literature criticised its methodology and concluded that "[t]he effects of caffeine withdrawal are still controversial."[114] About 15% of the U.S. general population report having stopped drinking coffee altogether, citing concern about health and unpleasant side effects of caffeine.[115]
Caffeine and headaches
There is some controversy over whether the caffeine in coffee causes headaches or helps relieve headaches. In a 2000 controlled study by the Diamond Headache Clinic in Chicago, Illinois, revealed that adults who took ibuprofen, an over the counter pain killer, combined with caffeine or one cup of coffee had increased effectiveness against tension headaches. The study did not recommend that the caffeine and ibuprofen combination was effective against migraine headaches. A Johns Hopkins controlled study has linked drinking coffee with addictive withdrawal headaches, even with those who drink coffee in moderation. A 2009 Norwegian University of Science and Technology controlled study claims that heavy coffee drinkers, four cups a day, are more likely to suffer occasional headaches than persons who have low coffee or caffeine consumption.[116]
Caffeine content
The stimulant effect of coffee is due to its caffeine content. The caffeine content of a cup of coffee varies depending mainly on the brewing method, and also on the variety of bean.[117]
According to Bunker and McWilliams (J. Am. Diet. 74:28–32, 1979), coffee has the following caffeine content:[118]
- brewed: 1 cup (7 oz, 207 ml) = 80–135 mg.
- drip: 1 cup (7 oz, 207 ml) = 115–175 mg.
- espresso: 1 shot (1.5–2 oz, 45–60 ml) = 100 mg
History
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Ethiopian ancestors of today's Oromo people were believed to have been the first to recognize the energizing effect of the coffee bean plant.[3] However, no direct evidence has been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or even known about it, earlier than the 17th century.[3] The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671 and is probably apocryphal.[3] From Ethiopia, the beverage was introduced into the Arab world through Egypt and Yemen.[119]
The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries around Mokha in Yemen.[3] It was here in Arabia that coffee beans were first roasted and brewed, in a similar way to how it is now prepared. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa.Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The first coffeehouse opened in Istanbul in 1554 The first coffee smuggled out of the Middle East was by Sufi Baba Budan from Yemen to India in 1670. Before then, all exported coffee was boiled or otherwise sterilised. Portraits of Baba Budan depict him as having smuggled seven coffee beans by strapping them to his chest. The first plants grown from these smuggled seeds were planted in Mysore.[120] Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.[4]
In 1583, Leonhard Rauwolf, a German physician, gave this description of coffee after returning from a ten-year trip to the Near East:
A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu.
—Léonard Rauwolf, Reise in die Morgenländer (in German)
From the Muslim world, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink." The first European coffee house opened in Italy in 1645.[4] The Dutch were the first to import coffee on a large scale, and they were among the first to defy the Arab prohibition on the exportation of plants or unroasted seeds when Pieter van den Broecke smuggled seedlings from Mocha, Yemen, into Europe in 1616.[121] The Dutch later grew the crop in Java and Ceylon.[56] The first exports of Indonesian coffee from Java to the Netherlands occurred in 1711.[122] Through the efforts of the British East India Company , coffee became popular in England as well. Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today. Coffee was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.[123]
When coffee reached North America during the Colonial period, it was initially not as successful as it had been in Europe as alcoholic beverages remained more popular. During the Revolutionary War, however, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was also due to the reduced availability of tea from British merchants.[124] After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew, and high demand during the American Civil War together with advances in brewing technology secured the position of coffee as an everyday commodity in the United States.[125][failed verification] Paradoxically, coffee consumption declined in England, giving way to tea during the 18th century. The latter beverage was simpler to make, and had become cheaper with the British conquest of India and the tea industry there.[126] During the Age of Sail, seamen aboard ships of the British Royal Navy made substitute coffee by dissolving burnt bread in hot water.
The Frenchman Gabriel de Clieu brought a coffee plant to the French territory of Martinique in the Caribbean, from which much of the world's cultivated arabica coffee is descended. Coffee thrived in the climate and was conveyed across the Americas.[127] The territory of San Domingo (now Haiti) saw coffee cultivated from 1734, and by 1788 it supplied half the world's coffee[citation needed]. However, the dreadful conditions that the slaves worked in on coffee plantations were a factor in the soon to follow Haitian Revolution. The coffee industry never fully recovered there.[128] Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822.[129] After this time, massive tracts of rainforest were cleared first from the vicinity of Rio and later São Paulo for coffee plantations.[130] Cultivation was taken up by many countries in Central America in the latter half of the 19th century, and almost all involved the large-scale displacement and exploitation of the indigenous people. Harsh conditions led to many uprisings, coups and bloody suppression of peasants.[131] The notable exception was Costa Rica, where lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over the 19th and 20th centuries.[132]
Coffee has become a vital cash crop for many Third World countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income. It has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia,[133] as well as many Central American countries.
Social and culture
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Coffee is often consumed alongside (or instead of) breakfast by many at home. It is often served at the end of a meal, normally with a dessert, and at times with an after-dinner mint especially when consumed at a restaurant or dinner party.
Aggressively promoted by the Pan-American Coffee Bureau, the "coffee break" was first promoted in 1952. Hitherto unknown in the workplace, its uptake was facilitated by the recent popularity of both instant coffee and vending machines, and has become an institution of the American workplace.[75]
Coffeehouses
Most widely known as coffeehouses or cafés, establishments serving prepared coffee or other hot beverages have existed for over five hundred years.
Various legends involving the introduction of coffee to Istanbul at a "Kiva Han" in the late 15th century circulate in culinary tradition, but with no documentation.[134]
Coffeehouses in Mecca soon became a concern as places for political gatherings to the imams who banned them, and the drink, for Muslims between 1512 and 1524. In 1530 the first coffee house was opened in Damascus,[135] and not long after there were many coffee houses in Cairo.
In the 17th century, coffee appeared for the first time in Europe outside the Ottoman Empire, and coffeehouses were established and quickly became popular. The first coffeehouses in Western Europe appeared in Venice, a result of the traffic between La Serenissima and the Ottomans; the very first one is recorded in 1645. The first coffeehouse in England was set up in Oxford in 1650 by a Jewish man named Jacob in the building now known as "The Grand Cafe". A plaque on the wall still commemorates this and the Cafe is now a trendy cocktail bar.[136] By 1675, there were more than 3,000 coffeehouses in England.[137]
In 1672 an Armenian named Pascal established a coffee stall in Paris that was ultimately unsuccessful and the city had to wait until 1689 for its first coffeehouse when Procopio Cutò opened the Café Procope. This coffeehouse still exists today and was a major meeting place of the French Enlightenment; Voltaire, Rousseau, and Denis Diderot frequented it, and it is arguably the birthplace of the Encyclopédie, the first modern encyclopedia.[138] America had its first coffeehouse in Boston, in 1676.[139] Coffee, tea and beer were often served together in establishments which functioned both as coffeehouses and taverns; one such was the Green Dragon in Boston, where John Adams, James Otis and Paul Revere planned rebellion.[126]
The modern espresso machine was born in Milan in 1945 by Achille Gaggia,[140] and from there spread across coffeehouses and restaurants across Italy and the rest of Europe and North America in the early 1950s. An Italian named Pino Riservato opened the first espresso bar, the Moka Bar, in Soho in 1952, and there were 400 such bars in London alone by 1956. Cappucino was particularly popular among English drinkers.[141] Similarly in the United States, the espresso craze spread. North Beach in San Francisco saw the opening of the Caffe Trieste in 1957, which saw Beat Generation poets such as Allen Ginsberg and Bob Kaufman alongside bemused Italian immigrants.[141] Similar such cafes existed in Greenwich Village and elsewhere.[141]
The first Peet's Coffee & Tea store opened in 1966 in Berkeley, CA by Dutch native Alfred Peet. He chose to focus on roasting batches with fresher, higher quality beans than was the norm at the time. He was a trainer and supplier to the founders of Starbuck’s.[142]
The international coffeehouse chain Starbucks began as a modest business roasting and selling quality coffee beans in Seattle in 1971, by three college students Jerry Baldwin, Gordon Bowker and Zev Siegl. The first store opened on March 30, 1971, followed by a second and third over the next two years.[143] Entrepreneur Howard Schultz joined the company in 1982 as Director of Retail Operations and Marketing, and pushed to sell premade espresso coffee. The others were reluctant, but Schultz opened Il Giornale in Seattle in April 1986.[144] He bought the other owners out in March 1987 and pushed on with plans to expand—from 1987 to the end of 1991, the chain (rebranded from Il Giornale to Starbucks) expanded to over 100 outlets.[145] The company's name graces 16,600 stores in over 40 countries worldwide.[146]
Prohibition
Coffee was initially used for spiritual reasons. At least 1,100 years ago, traders brought coffee across the Red Sea into Arabia (modern-day Yemen), where Muslim dervishes began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as qishr (kisher in modern usage) and was used during religious ceremonies.[147]
Coffee drinking was prohibited by jurists and scholars (ulema) meeting in Mecca in 1511 as haraam, but the subject of whether it was intoxicating was hotly debated over the next 30 years until the ban was finally overturned in the mid 16th century.[148] Use in religious rites among the Sufi branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a heretical substance, and its production and consumption were briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV.[6] Coffee, regarded as a Muslim drink, was prohibited by Ethiopian Orthodox Christians until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to Charles II outlawing coffeehouses from January 1676 (although the uproar created forced the monarch to back down two days before the ban was due to come into force).[126] Frederick the Great banned it in Germany in 1777 for nationalistic and economic reasons; concerned about the price of import, he sought to force the public back to consuming beer.[149] Lacking coffee producing colonies, Germany had to import all its coffee at a great cost.[150]
A contemporary example of religious prohibition of coffee can be found in The Church of Jesus Christ of Latter-day Saints.[151] The organization holds that it is both physically and spiritually unhealthy to consume coffee.[152] This comes from the Mormon doctrine of health, given in 1833 by founder Joseph Smith in a revelation called the Word of Wisdom. It does not identify coffee by name, but includes the statement that "hot drinks are not for the belly," which has been interpreted to forbid both coffee and tea.[152]
Quite a number of members of the Seventh-day Adventist Church also avoid caffeinated drinks. In its teachings, the Church encourages members to avoid tea and coffee and other stimulants. Abstinence from coffee, tobacco and alcohol by many Adventists has afforded a near unique opportunity for studies to be conducted within that population group on the health effects of coffee drinking, free from confounding factors. One study was able to show a weak but statistically significant association between coffee consumption and mortality from ischemic heart disease, other cardiovascular disease, all cardiovascular diseases combined, and all causes of death.[153]
For a time, there had been controversy in the Jewish community over whether the coffee bean was a legume and therefore prohibited for Passover. Upon petition from coffeemaker Maxwell House, the coffee bean was classified in 1923 as a berry rather than a bean by orthodox Jewish rabbi Hersch Kohn, and therefore kosher for Passover.[154]
Folklore and culture
The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.[155]
Johann Sebastian Bach was inspired to pen the Coffee Cantata, about dependence on the beverage.[156]
See also
Notes
Footnotes
Citations
- ↑ Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ 2.0 2.1 Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ 3.0 3.1 3.2 3.3 3.4 3.5 Weinberg & Bealer 2001, pp. 3–4
- ↑ 4.0 4.1 4.2 Meyers, Hannah (March 7, 2005). "Suave Molecules of Mocha—Coffee, Chemistry, and Civilization". New Partisan. New Partisan. Retrieved February 3, 2007.
- ↑ Pankhurst, Richard (1968). Economic History of Ethiopia. Addis Ababa: Haile Selassie I University. p. 198.
- ↑ 6.0 6.1 Hopkins, Kate (March 24, 2006). "Food Stories: The Sultan's Coffee Prohibition". Accidental Hedonist. Retrieved January 3, 2010.
- ↑ "FAO Statistical Yearbook 2004 Vol. 1/1 Table C.10: Most important imports and exports of agricultural products (in value terms) (2004)" (PDF). FAO Statistics Division. 2006. Archived from the original (PDF) on 2008-06-25. Retrieved September 13, 2007.
- ↑ "FAOSTAT Core Trade Data (commodities/years)". FAO Statistics Division. 2007. Archived from the original on October 14, 2007. Retrieved October 24, 2007. To retrieve export values: Select the "commodities/years" tab. Under "subject", select "Export value of primary commodity." Under "country," select "World." Under "commodity," hold down the shift key while selecting all commodities under the "single commodity" category. Select the desired year and click "show data." A list of all commodities and their export values will be displayed.
- ↑ 9.0 9.1 Kummer 2003, pp. 160–5
- ↑ 10.0 10.1 Cornelis, MC; El-Sohemy, A (2007). "Coffee, caffeine, and coronary heart disease". Current Opinion in Clinical Nutrition and Metabolic Care. 10 (6): 745–51. doi:10.1097/MCO.0b013e3282f05d81. PMID 18089957.CS1 maint: ref=harv (link)
- ↑ 11.0 11.1 11.2 Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ Weinberg & Bealer 2001, p. 25
- ↑ 13.0 13.1 13.2 "Botanical Aspects". London: International Coffee Organization. Retrieved January 4, 2010.
- ↑ Charrier A, Berthaud J in Clifford & Wilson, p. 20
- ↑ van der Vossen, H. A. M. in Clifford & Wilson, p. 53
- ↑ 16.0 16.1 Duke, James A (1983). "Coffea arabica L." Purdue University. Retrieved January 4, 2010.
- ↑ "Feature Article: Peaberry Coffee". Acorns. 2004. Retrieved January 4, 2010.
- ↑ Hamon, S; Noirot, M; Anthony, F (1995). "Developing a coffee core collection using the principal components score strategy with quantitative data" (PDF). Core Collections of Plant Genetic Resources. Wiley-Sayce Co. Retrieved January 4, 2010.CS1 maint: ref=harv (link)
- ↑ 19.0 19.1 Wilson, K. C. in Clifford & Wilson, p. 158.
- ↑ Wilson, K. C. in Clifford & Wilson, pp. 161–62.
- ↑ Belachew, Mekete (2003). "Coffee". In Uhlig, Siegbert (ed.). Encyclopaedia Aethiopica. 1. Weissbaden: Horrowitz. p. 763.
- ↑ Reynolds, Richard (February 1, 2006). "Robusta's Rehab". CoffeeGeek. Coffee Geek. Retrieved January 5, 2010.
- ↑ van der Vossen, H. A. M. in Clifford & Wilson, p. 55
- ↑ Waller JM, Bigger M, Hillocks RJ (2007). Coffee pests, diseases and their management. Wallingford, Oxfordshire: CABI. p. 171. ISBN 1845931297.CS1 maint: multiple names: authors list (link)
- ↑ Bardner, R. in Clifford & Wilson, pp. 208–09.
- ↑ Bardner, R. in Clifford & Wilson, p. 210.
- ↑ Bardner, R. in Clifford & Wilson, p. 211.
- ↑ Bardner, R. in Clifford & Wilson, p. 213.
- ↑ Bardner, R. in Clifford & Wilson, p. 214.
- ↑ "Food and Agricultural Organization of United Nations: Economic and Social Department: The Statistical Division". Faostat.fao.org. December 16, 2009. Retrieved March 26, 2010.
- ↑ "International Coffee Organization". Ico.org. January 29, 2010. Retrieved March 26, 2010.
- ↑ "Coffee: World Markets and Trade" (PDF). Foreign Agricultural Service Office of Global Analysis. United States Department of Agriculture. December 2009. Retrieved March 26, 2010.
- ↑ Davids, Kenneth (2001). Coffee: A Guide to Buying Brewing and Enjoying (5th ed.). New York: St. Martin's Griffin. ISBN 031224665X.
- ↑ Castle, Timothy James (1991). The Perfect Cup: A Coffee Lover's Guide to Buying, Brewing, and Tasting. Reading, Mass.: Aris Books. p. 158. ISBN 0201570483.
- ↑ 35.0 35.1 Janzen, Daniel H, ed. (1983). Costa Rican natural history. Chicago: University of Chicago Press. ISBN 0226393348.
- ↑ Wilson, K. C. in Clifford & Wilson, p. 166.
- ↑ Salvesen, David (1996). "The Grind Over Sun Coffee". Zoogoer. Smithsonian National Zoological Park. 25 (4). Retrieved January 5, 2010.
- ↑ Wilson, K. C. in Clifford & Wilson, p. 165.
- ↑ "Measuring Consumer Interest in Mexican Shade-grown Coffee" (PDF). Montréal: Commission for Environmental Cooperation. October 1999. p. 5. Retrieved 18 January 2010.
- ↑ "Shade-Grown Coffee Plantations". Smithsonian Zoolongical Park website – Migratory Bird Center. Smithsonian Institution. Retrieved January 8, 2010.
- ↑ "Rain Forest- Saving Arbor Day Coffee". Arbor Day Foundation. Retrieved January 8, 2010.
- ↑ "Sustainability". Thanksgiving Coffee Company. Retrieved January 18, 2010.
- ↑ Wong, Kate (September 27, 2000). "Is Shade-Grown Coffee for the Birds?". Scientific American. Retrieved 18 January 2010.
- ↑ Rickert, Eve (December 15, 2005). "Environmental effects of the coffee crisis: a case study of land use and avian communities in Agua Buena, Costa Rica". MES thesis. The Evergreen State College. Retrieved January 11, 2010. Cite journal requires
|journal=
(help) - ↑ Pearce, Fred (February 25, 2006). "Earth: The parched planet". New Scientist. Retrieved January 5, 2010.CS1 maint: ref=harv (link)
- ↑ Perlman, Howard (2010). "Water Science for Schools: Water used to grow common foods". U.S. Geological Survey. Retrieved 16 July 2010.
- ↑ Martin, Deborah L; Gershuny, eds. (1992). "Coffee wastes". The Rodale book of composting. Emmaus, Pa: Rodale Press. p. 86. ISBN 9780878579914. Retrieved January 5, 2010.
|editor3-first=
missing|editor3-last=
(help) - ↑ Grounds for Your Garden
- ↑ [1]
- ↑ Singleton, Theresa. "Slavery and spatial dialectics on Cuban coffee plantations." Latin American Studies. Syracuse University, n.d. Web. 16 Mar. 2011. www.latinamericanstudies.org/slavery/cuban-cofee-plantation.pdf.
- ↑ Vincent, J.-C. in Clarke & Macrae, p. 1.
- ↑ Kummer 2003, p. 38
- ↑ Kummer 2003, p. 37
- ↑ 54.0 54.1 54.2 Ball, Trent; Guenther, Sara; Labrousse, Ken; Wilson, Nikki. "Coffee Roasting". Washington State University. Archived from the original on July 1, 2007. Retrieved July 18, 2007.
- ↑ Kummer 2003, p. 261
- ↑ 56.0 56.1 56.2 56.3 Dobelis, Inge N, ed. (September 1986). Magic and medicine of plants. Pleasantville, NY: Reader's Digest. pp. 370–71. ISBN 0895772213.
- ↑ Cipolla, Mauro. "Educational Primer: Degrees of Roast". Bellissimo Info Group. Retrieved January 11, 2010.
- ↑ "Coffee Roasting Operations". Permit Handbook. Bay Area Air Quality Management District. May 15, 1998. Retrieved January 11, 2010.
- ↑ Swiss Water Process
- ↑ 60.0 60.1 Brown, Alton. "True Brew". Food Network. Retrieved January 11, 2010.
- ↑ "New Process Keep Coffee Fresh In High Vacuum Cans", October 1931, Popular Science
- ↑ 62.0 62.1 Rothstein, Scott. "Brewing Techniques". The Coffee FAQ. Retrieved January 11, 2010.
- ↑ 63.0 63.1 Ukers, William Harrison (1922). All about Coffee (2nd ed.). Gale Research. p. 725. ISBN 978-0810340923. Retrieved January 12, 2010.
- ↑ 64.0 64.1 Levy, Joel (November 2002). Really Useful: The Origins of Everyday Things. Firefly Books. p. 1948. ISBN 978-1552976227. Retrieved January 11, 2010.
- ↑ Davids, Kenneth (1991). Coffee: A Guide to Buying, Brewing, and Enjoying. 01 Productions. p. 128. ISBN 978-1564265005. Retrieved January 11, 2010.
- ↑ Salvaggio, Antonino; Miano, L; Quaglia, G; Marzorati, D; et al. (1991). "Coffee and Cholesterol, an Italian Study". Am. J. Epidemiol. 134 (2): 149–156. PMID 1862798. Explicit use of et al. in:
|last2=
(help) - ↑ Bonné, Jon (August 20, 2004). "My coffee is cold: A brewing system without heat proves it's a contender when it comes to taste". msnbc.com. Retrieved January 11, 2010.
- ↑ 68.0 68.1 Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ Fried, Eunice (November 1993). "The lowdown on caffe latte". Black Enterprise. Retrieved January 11, 2010.
- ↑ Miller, Emily Wise (May 2003). The Food Lover's Guide to Florence: With Culinary Excursions in Tuscany. Ten Speed Press. p. 12. ISBN 978-1580084352. Retrieved January 11, 2010.
- ↑ Hobhouse, Henry (December 13, 2005). Seeds of Wealth: Five Plants That Made Men Rich. Shoemaker & Hoard. p. 294. ISBN 978-1593760892. Retrieved January 11, 2010.
- ↑ Pendergrast 2001, p. 119
- ↑ Pendergrast 2001, p. 195
- ↑ Pendergrast 2001, p. 196
- ↑ 75.0 75.1 Pendergrast 2001, p. 197
- ↑ "Report: Coke, Pepsi faceoff brewing". CNN Money. Cable news network. December 6, 2005. Retrieved January 11, 2010.
- ↑ "Regarding liquid coffee concentrate". Commodities Report. The Wall Street Journal. March 21, 2005. p. C4.
- ↑ FAO (2003). "Coffee". Medium-term prospects for agricultural commodities. Projections to the year 2010. Food and Agriculture Organization of the United Nations. Retrieved January 11, 2010.
Global output is expected to reach 7.0 million metric tons (117 million bags) by 2010 compared with 6.7 million metric tons (111 million bags) in 1998–2000
- ↑ Scofield, Alex. "Vietnam: Silent Global Coffee Power". INeedCoffee. Retrieved January 13, 2010.
- ↑ NYMEX Coffee Futures Contract Overview via Wikinvest
- ↑ Pendergrast, Mark (1999). Uncommon Grounds: The History of Coffee and How It Transformed Our World. New York: Basic Books. ISBN 9780465036318.
- ↑ Pendergrast, Mark (April 2009). "Coffee: Second to Oil?". Tea & Coffee Trade Journal: 38–41. Retrieved January 13, 2010.CS1 maint: ref=harv (link)
- ↑ "Total Production of Exporting Countries, 2003 to 2008". International Coffee Organization. Retrieved January 13, 2010.
- ↑ "Coffee". Fairtrade Labelling Organizations International. Retrieved January 13, 2010.
- ↑ Rice, Robert A (March 2001). "Noble Goals and Challenging Terrain: Organic and Fair Trade Coffee Movements" (PDF). Journal of Agricultural and Environmental Ethics. Springer Netherlands. 14 (1): 39–66. doi:10.1023/A:1011367008474. Retrieved January 13, 2010.CS1 maint: ref=harv (link)
- ↑ "European Fair Trade Association". EFTA. 2009. Retrieved January 18, 2010.
- ↑ Balch-Gonzalez, Margaret (2003). "Good Coffee, Better World, The Ethics and Economics of Fair Trade Coffee". Retrieved January 13, 2010.
- ↑ 88.0 88.1 88.2 De Pelsmacker, Patrick; Driesen, Liesbeth; Rayp, Glenn (2005). "Do Consumers Care about Ethics? Willingness to Pay for Fair-Trade Coffee". Journal of Consumer Affairs. 39 (2): 363–385. doi:10.1111/j.1745-6606.2005.00019.x.CS1 maint: ref=harv (link)
- ↑ "Starbucks Serves up its First Fairtrade Lattes and Cappuccinos Across the UK and Ireland". London: Fairtrade Foundation. September 2, 2009. Retrieved January 22, 2010.
- ↑ References are found on image description page in Wikimedia Commons.
- ↑ Baukje de Roos, B; Sawyer, JK; Katan, MB; Rudel, LL (August 1999). "Symposium on 'functionality of nutrient and food safety': validity of animal models for cholesterol-raising effects of coffee diterpenes in human subjects". Proceedings of the Nutrition Society. 58 (3): 551–7. doi:10.1017/S0029665199000725. PMID 10604186.CS1 maint: ref=harv (link)
- ↑ 92.0 92.1 Boyles, Salynn (October 13, 2008). "Caffeine, Breast Cancer Link Minimal". WebMD. Retrieved January 26, 2010.
- ↑ Klatsky, Arthur L; Morton, Cynthia; Udaltsova, Natalia; Friedman, Gary D (June 12, 2006). "Coffee, cirrhosis, and transaminase enzymes". Archives of Internal Medicine. 166 (11): 1190–5. doi:10.1001/archinte.166.11.1190. PMID 16772246. Retrieved January 26, 2010.CS1 maint: ref=harv (link)
- ↑ Eskelinen, M.; Ngandu, T.; Tuomilehto, J.; Soininen, H.; Kivipelto, M. (2009). "Midlife coffee and tea drinking and the risk of late-life dementia: a population-based CAIDE study". Journal of Alzheimer's disease : JAD. 16 (1): 85–91. doi:10.3233/JAD-2009-0920. PMID 19158424. Related article in ScienceDaily: [2]
- ↑ Gillson, Sharon (November 28, 2007). "10 Most Frequent Causes of Heartburn". About.com. Retrieved January 26, 2010.
- ↑ Pereira, Mark A; Parker, Emily D; Folsom, Aaron R (2006). "Coffee consumption and risk of type 2 diabetes mellitus: an 11-year prospective study of 28 812 postmenopausal women". Archives of Internal Medicine. 166 (12): 1311–6. doi:10.1001/archinte.166.12.1311. PMID 16801515. Retrieved January 26, 2010.CS1 maint: ref=harv (link)
- ↑ Bakalar, Nicholas (August 15, 2006). "Coffee as a Health Drink? Studies Find Some Benefits". The New York Times. Retrieved January 26, 2010.
- ↑ Chu, YF, YF; Brown, PH; Lyle, BJ; Chen, Y; Black, RM; Williams, CE; Lin, YC; Hsu, CW; Cheng, IH; et al. (2009). "Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees". Journal of Agricultural and Food Chemistry. 57 (57): 9801–9808. doi:10.1021/jf902095z. PMID 19772322. Retrieved 27 July 2010. Explicit use of et al. in:
|last=
(help) - ↑ Zivković, R (2000). "Coffee and health in the elderly". Acta Medica Croatica. 54 (1): 33–6. PMID 10914439. Retrieved January 26, 2010.CS1 maint: ref=harv (link)
- ↑ Catalano D, Martines GF, Tonzuso A, Pirri C, Trovato FM, Trovato GM. (2010). "Protective role of coffee in non-alcoholic fatty liver disease (NAFLD)". Dig Dis Sci. 55 (11): 3200–3206. doi:10.1007/s10620-010-1143-3. PMID 20165979.CS1 maint: multiple names: authors list (link)
- ↑ Muñoz, Leda M; Lönnerdal, Bo; Keen, Carl L; Dewey, Kathryn G (September 1988). "Coffee consumption as a factor in iron deficiency anemia among pregnant women and their infants in Costa Rica" (PDF). American Journal of Clinical Nutrition. 48 (3): 645–51. PMID 3414579. Retrieved January 26, 2010.CS1 maint: ref=harv (link)
- ↑ Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea arabica) by Thiolysis−High-Performance Liquid Chromatography. Maria Ascencion Ramirez-Coronel, Nathalie Marnet, V. S. Kumar Kolli, Sevastianos Roussos, Sylvain Guyot and Christopher Augur, J. Agric. Food Chem., 2004, 52 (5), pp 1344–1349, doi:10.1021/jf035208t
- ↑ Nkondjock, André (May 18, 2009). "Coffee consumption and the risk of cancer: An overview". Cancer Letters. 227 (2): 121–5. doi:10.1016/j.canlet.2008.08.022. PMID 18834663.CS1 maint: ref=harv (link)
- ↑ Dorri, Yaser; Sabeghi, Maryam; Kurien, BT (2007). "Awaken olfactory receptors of humans and experimental animals by coffee odourants to induce appetite". Medical Hypotheses. 69 (3): 508–9. doi:10.1016/j.mehy.2006.12.048. PMID 17331659.CS1 maint: ref=harv (link)
- ↑ Ames, Bruce N; Gold, Lois Swirsky (1998). "The causes and prevention of cancer: the role of environment". Biotherapy. 11 (2–3): 205–20. doi:10.1023/A:1007971204469. PMID 9677052.CS1 maint: ref=harv (link)
- ↑
"Survey Data on Acrylamide in Food: Individual Food Products". Food and Drug Administration. December 2002. Updated March 2003, March 2004, June 2005 and July 2006. Retrieved 8 December 2010. Check date values in:
|date=
(help) - ↑ Mahmud, Azra; Feely, John (2001). "Acute effect of caffeine on arterial stiffness and aortic pressure waveform". Hypertension. American Heart Association. 38 (2): 227–31. PMID 11509481. Retrieved February 2, 2010.CS1 maint: ref=harv (link)
- ↑ Palmer, Sharon (May 2009). "Coffee Buzz – Trends and Possible Perks of America's Beloved Beverage". Today's Dietitian. 11 (5): 26. Retrieved February 2, 2010.CS1 maint: ref=harv (link)
- ↑ Wu, Jiang-nan; Ho, Suzanne C; Zhou, Chun; Ling, Wen-hua; Chen, Wei-qing; Wang, Cui-ling; Chen, Yu-ming (2009). "Coffee consumption and risk of coronary heart diseases: A meta-analysis of 21 prospective cohort studies". International Journal of Cardiology. 137 (3): 216–25. doi:10.1016/j.ijcard.2008.06.051. PMID 18707777.CS1 maint: ref=harv (link)
- ↑ "A coffee can make you forgetful". BBC News. July 20, 2004. Retrieved February 5, 2010.
- ↑ de Paulis, Tomas; Martin, Peter R (April 27, 2004). "Cerebral effects of noncaffeine constituents in roasted coffee". In Nehlig, Astrid (ed.). Coffee, Tea, Chocolate, and the Brain. London: Taylor & Francis. pp. 187–196. ISBN 0415306914.
- ↑ Silverman, K; Evans, SM; Strain, EC; Griffiths, RR (October 15, 1992). "Withdrawal syndrome after the double-blind cessation of caffeine consumption". New England Journal of Medicine. Massachusetts Medical Society. 327 (16): 1109–1114. doi:10.1056/NEJM199210153271601. PMID 1528206. Retrieved February 12, 2010.CS1 maint: ref=harv (link)
- ↑ Smith, A (2002). "Effects of caffeine on human behavior". Food and Chemical Toxicology. 40 (9): 1245, 1249. doi:10.1016/S0278-6915(02)00096-0. PMID 12204388. Retrieved February 12, 2010.CS1 maint: ref=harv (link)
- ↑ "Use and Common Sources of Caffeine". Information about Caffeine Dependence. Johns Hopkins University School of Medicine. 2003. Retrieved February 12, 2010.
- ↑ "Bad News For Coffee Drinkers Who Get Headaches". Aug. 14, 2009. Retrieved 10-07-2010. Check date values in:
|accessdate=
and|date=
(help) Rosenthal, Elisabeth (October 15, 1992). "Headache? You Skipped Your Coffee". The New York Times. Retrieved 10-07-2010. Check date values in:|accessdate=
(help) "How A Cup Of Coffee Could Ease Your Headache". Oct 14, 2000. Retrieved 10-07-2010. Check date values in:|accessdate=
(help) - ↑ See for example the following websites: "Coffee and Caffeine's Frequently Asked Questions". faqs.org. Retrieved 8 December 2010., "How Much Caffeine In A Cup Of Coffee, Tea, Cola or Chocolate Bar?". talkaboutcoffee.com. Retrieved 8 December 2010., "How much caffeine is there in (drink/food/pill?)". 2006-01-15.
- ↑ Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil).
- ↑ Souza 2008, p. 3
- ↑ "Budan Beans :: The Story of Baba Budan".
- ↑ Ukers, William H (1922). "The Introduction of Coffee into Holland". All About Coffee. New York: Tea and Coffee Trade Journal. ISBN 0810340925. Retrieved February 12, 2010.
- ↑ Fischer, Dieter. "History of Indonesian coffee". Specialty Coffee Association of Indonesia. Retrieved February 12, 2010.
- ↑ Pendergrast 2001, p. 9
- ↑ Pendergrast 2001, p. 39
- ↑ "Roasted Coffee (SIC 2095)". All Business. Archived from the original on December 12, 2007.
- ↑ 126.0 126.1 126.2 Pendergrast 2001, p. 13 Cite error: Invalid
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tag; name "Pendergrast13" defined multiple times with different content - ↑ Pendergrast 2001, p. 14
- ↑ Pendergrast 2001, p. 16
- ↑ Pendergrast 2001, p. 19
- ↑ Pendergrast 2001, pp. 20–24
- ↑ Pendergrast 2001, pp. 33–34
- ↑ Pendergrast 2001, p. 35–36
- ↑ Cousin, Tracey L (June 1997). "Ethiopia Coffee and Trade". American University. Retrieved March 18, 2008.
- ↑ Huneidi, Sahar (May 9, 2004). "Your Fortune In A Cup:". PS-Magazine.com. Retrieved February 13, 2010.
- ↑ Standage, Tom (June 14, 2007). A History of the World in Six Glasses. Atlantic Books. ISBN 978-1843545958. Retrieved February 13, 2010.
- ↑ Lua error in ...ribunto/includes/engines/LuaCommon/lualib/mwInit.lua at line 17: bad argument #1 to 'old_pairs' (table expected, got nil). Subscription required.
- ↑ "History of Coffee". Nestlé Professional. Nestlé. 2010. Retrieved February 13, 2010.
- ↑ Weinberg & Bealer 2001, pp. 71–72
- ↑ Danko, C (2009). "America's First Coffeehouse". Massachusetts Travel Journal. Masstraveljournal.com. Retrieved February 13, 2010.
- ↑ Pendergrast 2001, p. 218
- ↑ 141.0 141.1 141.2 Pendergrast 2001, p. 219
- ↑ Marshall, Carolyn (September 3, 2007). "Alfred H. Peet, 87, Dies; Leader of a Coffee Revolution". New York Times.
- ↑ Pendergrast 2001, pp. 252–53
- ↑ Pendergrast 2001, p. 301
- ↑ Pendergrast 2001, p. 302
- ↑ "Starbucks Corporation". Company profile from Hoover's. Hoover's. 2010. Retrieved February 13, 2010.
- ↑ Pendergrast 2001, p. 5
- ↑ Brown, Daniel W (2004). A new introduction to Islam. Chichester, West Sussex: Wiley-Blackwell. pp. 149–51. ISBN 1405158077.
- ↑ Pendergrast 2001, p. 11
- ↑ Bersten 1999, p. 53
- ↑ "Coffee facts, coffee trivia & coffee information!". Coffee Facts. Retrieved February 13, 2010.
- ↑ 152.0 152.1 "Who Are the Mormons?". Beliefnet. Retrieved February 13, 2010.
- ↑ "Coffee consumption and mortality in Seventh-Day Adventists". Nutrition Research Newsletter. Frost & Sullivan. September 1992. Retrieved February 13, 2010.
- ↑ "A few new Passover haggadahs, and a facelift for an old favorite". JTA.
- ↑ Allen 1999, p. 27
- ↑ Pendergrast 2001, p. 10
References
- Allen, Stewart Lee (1999). The devil's cup : coffee, the driving force in history. Soho: Random House. ISBN 1569471746.CS1 maint: ref duplicates default (link)
- Bersten, Ian (1999). Coffee, Sex & Health: A history of anti-cofee crusaders and sexual hysteria. Sydney: Helian Books. ISBN 0-9577581-0-3.CS1 maint: ref duplicates default (link)
- Clarke, Ronald James; Macrae, R, eds. (1987). Coffee. 2: Technology. Barking, Essex: Elsevier Applied Science. ISBN 1-85166-034-8.
- various (1985). "Botanical Classification of Coffee". In Clifford MH, Wilson KC (ed.). Coffee: Botany, Biochemistry and Production of Beans and Beverage. Westport, Connecticut: AVI Publishing. ISBN 0-7099-0787-7.
- Ganchy, Sally (2009). Islam and Science, Medicine, and Technology. The Rosen Publishing Group. ISBN 1435850661. More than one of
|author=
and|last1=
specified (help)CS1 maint: extra punctuation (link) - Jacob, Heinrich Eduard (1998). Coffee: the epic of a commodity. Short Hills, N.J.: Burford Books. ISBN 9781580800709.CS1 maint: ref duplicates default (link)
- Kummer, Corby (August 19, 2003). The joy of coffee : the essential guide to buying, brewing, and enjoying. Boston: Houghton Mifflin. ISBN 0618302409. Retrieved January 11, 2010.CS1 maint: ref duplicates default (link)
- Metcalf, Allan A (1999). The world in so many words : a country-by-country tour of words that have shaped our language. Houghton Mifflin. ISBN 0395959209.
- Pendergrast, Mark (2001) [1999]. Uncommon Grounds: The History of Coffee and How It Transformed Our World. London: Texere. ISBN 1-58799-088-1.CS1 maint: ref duplicates default (link)
- Souza, Ricardo M (2008). Plant-Parasitic Nematodes of Coffee. シュプリンガー・ジャパン株式会社. ISBN 9781402087196.CS1 maint: ref duplicates default (link)
- Weinberg, Bennett Alan; Bealer, Bonnie K (2001). The world of caffeine : the science and culture of the world's most popular drug. New York: Routledge. ISBN 0415927226.CS1 maint: ref duplicates default (link)
External links
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- Coffee and caffeine health information—A collection of peer-reviewed and journal-published studies on coffee health benefits is evaluated, cited, and summarized. (Note, while the COSIC itself receives funding from some coffee makers as some have pointed out, the studies it examines are themselves from and done by independent scientists and scientific groups. It itself does not participate in or fund the studies.)
- Benjamin Joffe-Walt and Oliver Burkeman, The Guardian, September 16, 2005, "Coffee trail"—from the Ethiopian village of Choche to a London coffee shop.
- This is Coffee—Short tribute to coffee in the form of a documentary film (1961), made by the Coffee Brewing Institute. The movie includes some dos and don'ts of making "the perfect cup of coffee" and an overview of different ways to enjoy coffee throughout the world.
- An Illustrated Coffee Guide—Side-by-side diagrams of a few common espresso drinks.
- F. Engelmann, M.E. Dulloo, C. Astorga, S. Dussert and F. Anthony (2007). Complementary strategies for ex situ conservation of coffee (Coffea arabica L.) genetic resources. A case study in CATIE, Costa Rica. Topical reviews in Agricultural Biodiversity. Bioversity International, Rome, Italy.CS1 maint: multiple names: authors list (link)
- Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends.
- Morris, Jonathan (2007). "The Cappuccino Conquests. The Transnational History of Italian Coffee" (PDF), website, summaryCS1 maint: postscript (link) CS1 maint: ref=harv (link)
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