health and use of

Coffee ingestion on average is about a third of that of tap water in North America and Europe.[1] Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to 7 million metric tons annually by 2010.[68]

Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Findings are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding the negative effects of coffee consumption.[8]

Coffee consumption has been linked to breast size reduction,[69] and taking regular hits of caffeine reduces the risk of breast cancer.[70] Coffee appears to reduce the risk of Alzheimer's disease, Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver,[71] and gout. A longitudinal study in 2009 showed that moderate drinkers of coffee (3-5 cups per day) had lower chances of getting Dementia, in addition to Alzheimer's disease [72]. It increases the risk of acid reflux and associated diseases.[73] Some health effects of coffee are due to its caffeine content, as the benefits are only observed in those who drink caffeinated coffee while others appear to be due to other components.[74] For example, the antioxidants in coffee prevent free radicals from causing cell damage.[75]

Coffee consumption can lead to iron deficiency anemia in mothers and infants.[76] Coffee also interferes with the absorption of supplemental iron.[77]

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.[78]

Over 1,000 chemicals have been reported in roasted coffee; more than half of those tested (19/28) are rodent carcinogens.[79] Coffee's negative health effects are often blamed on its caffeine content. Research suggests that drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls.[80] Coffee is no longer thought to be a risk factor for coronary heart disease.[81] Some studies suggest 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.[82] About 10% of people with a moderate daily intake (235 mg per day) reported increased depression and anxiety when caffeine was withdrawn,[83] and about 15% of the general population report having stopped caffeine use completely, citing concern about health and unpleasant side effects.[84]

how to store coffee

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 cool. In order of importance, air, moisture, heat, and light are the environmental factors[52] 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.[

roasting coffee beans

Roasted coffee beans.Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. First, coffee berries are picked, generally by hand. 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 highly polluted coffee wastewater. Finally, the seeds are dried, sorted, and labeled as green coffee beans. A traditional way to let the coffee beans dry is to let them sit on a cement patio and rake over the beans till dry. Although some companies just use cylinders to pump in heated air and that will dry off the coffee beans.[46]

The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted.[47] 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 200°C, though different varieties of beans differ in moisture and density and therefore roast at different rates.[48] 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.[49] Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205°C, other oils start to develop.[48] One of these oils is caffeol, created at about 200°C, which is largely responsible for coffee's aroma and flavor.[17]

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. Such devices are routinely used for quality assurance by coffee-roasting businesses

coffee beans

Coffee
A cup of coffee.
Type Hot or cold beverage
Manufacturer Varied
Country of origin Ethiopia
Introduced Approx. 800 AD
Color Dark brown/light brown
Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Today, coffee is one of the most popular beverages worldwide.[1]

Coffee was first consumed in the ninth century, when it was discovered in the highlands of Ethiopia.[2] From there, it spread to Egypt and Yemen, and by the 15th century, had reached Azerbaijan, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas.[3]

Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are 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.Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia.[4] It was banned in Ottoman Turkey in the 17th century for political reasons,[5] and was associated with rebellious political activities in Europe.

Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries,[6] and in 2005, it was the world's seventh-largest legal agricultural export by value.[7]

Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the overall effects of coffee are positive or negative is still disputed

Like most out there, you probably have a cup of coffee each morning for breakfast. Or, perhaps you enjoy your tea.

How many times have you spilled that drink on your work clothing or your professional suit? You have no time to have it cleaned and you are supposed to be running out the door. It happens to all of us.

The good news is that you can successfully clean the coffee and the tea stains from your clothing, counters and other areas if you do so in the right way. You don’t have to throw the clothing out because of a stain. You can use these coffee and tea stain removing solutions.

There are four basic ways that you can remove coffee and tea stains from your products. You can choose any of these that you have readily available to you at the time of your accident

coffee health

For many of us the day does not begin until we have
enjoyed our first cup of coffee. We know it helps increase our
energy and alertness, but there is increasing scientific evidence
to show that coffee may also help provide significant protection
against the development of liver disease.

In a presentation at the Tea and Coffee Symposium in June 2003 Professor D'Amicis, Head of Nutrition Information Unit at INRAN in Rome, Italy, highlighted how coffee drinking specifically could be protective against:


Cirrhosis of the liver (a disease causing progressive damage and scarring of the liver tissue and function)


Gallbladder disease - by reducing the risk of gallstone formation.


An increase of liver enzyme activity. A high liver enzyme activity is a recognised indicator that there has been deterioration in the functioning of liver cells and possible development of disease in the liver.

it sounds too good to be true, think again.

Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. And the real news seems to be that the more you drink, the better.

Reducing Disease Risk
After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America's favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men's risk by 54% and women's by 30% over java avoiders.

Though the scientists give the customary "more research is needed" before they recommend you do overtime at Starbuck's to specifically prevent diabetes, their findings are very similar to those in a less-publicized Dutch study. And perhaps more importantly, it's the latest of hundreds of studies suggesting that coffee may be something of a health food -- especially in higher amounts.

In recent decades, some 19,000 studies have been done examining coffee's impact on health. And for the most part, their results are as pleasing as a gulp of freshly brewed Breakfast Blend for the 108 million Americans who routinely enjoy this traditionally morning -- and increasingly daylong -- ritual. In practical terms, regular coffee drinkers include the majority of U.S. adults and a growing number of children.

"Overall, the research shows that coffee is far more healthful than it is harmful," says Tomas DePaulis, PhD, research scientist at Vanderbilt University's Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. "For most people, very little bad comes from drinking it, but a lot of good."

Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson's, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.

Coffee even offsets some of the damage caused by other vices, some research indicates. "People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don't," says DePaulis.

There's also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.
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