A Review of Coffee's Quality Attributes and Potential Health Benefits

Abstract

This review delves into the multifaceted world of coffee, examining its historical journey, cultural significance, and potential health effects. It explores the sensory experience, highlighting how bean origin, processing methods, and brewing techniques influence the perception of taste and aroma. The review then delves into the potential health benefits associated with coffee's bioactive compounds, particularly caffeine and antioxidants. Studies suggest moderate coffee consumption may be associated with a reduced risk of chronic diseases like type 2 diabetes and certain cancers, likely due to the presence of antioxidants. However, the review emphasizes individual factors like caffeine sensitivity and health status play a crucial role in determining optimal intake. It advocates for mindful brewing practices and moderation to maximize the enjoyment and potential health benefits of this globally beloved beverage. Nevertheless, the review acknowledges the need for further research to fully understand the long-term consequences of coffee consumption and its interactions with specific health conditions. In essence, this review offers a comprehensive and scientifically informed overview of coffee, encompassing its historical roots, sensory profiles, potential health advantages, and considerations for responsible consumption.