Coffee Research Articles

Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment

Comprehensive Environmental Impact Analysis of Dry Processing Methods for Specialty Coffee Beans in Bondowoso, Indonesia Using Life Cycle Assessment

Impact of Coffee Consumption on Subjective Perception and Inflammatory Markers in Patients with Inflammatory Bowel Diseases.

Inflammatory bowel diseases (IBD), including Crohn's disease (CD) and ulcerative colitis (UC), are chronic conditions marked by persistent inflammation, impacting patients' quality of life. This study assessed differences in coffee consumption between CD and UC patients and its potential effects on the subjective perception and objective changes in inflammation markers in these two categories of patients. Using questionnaires, coffee consumption patterns, and perceived symptom effects were evaluated. Biological samples were collected to measure the following inflammatory markers: leukocytes, C-reactive protein (CRP), erythrocyte sedimentation rate (ESR), and fecal calprotectin (FC). Among 148 patients, 60% reported regular coffee consumption, with no significant difference between CD and UC patients. While 45.93% perceived no impact on symptoms, 48% of those reporting exacerbation continued their regular coffee consumption. FC values were significantly lower in coffee consumers than in non-consumers (p < 0.05), particularly in those consuming natural coffee (p < 0.001), and the case was observed for UC patients (p < 0.05). No significant differences were observed in other inflammatory markers, regardless of coffee type, frequency, or milk addition. This study highlights the commonality of coffee consumption among IBD patients and the association of lower FC levels with coffee consumption, especially in UC patients, suggesting that coffee may influence intestinal inflammatory responses.

Novel authentication of African geographical coffee types (bean, roasted, powdered) by handheld NIR spectroscopic method

African coffee is among the best traded coffee types worldwide, and rapid identification of its geographical origin is very important when trading the commodity. The study was important because it used NIR techniques to geographically differentiate between various types of coffee and provide a supply chain traceability method to avoid fraud. In this study, geographic differentiation of African coffee types (bean, roasted, and powder) was achieved using handheld near-infrared spectroscopy and multivariant data processing. Five African countries were used as the origins for the collection of Robusta coffee. The samples were individually scanned at a wavelength of 740–1070 nm, and their spectra profiles were preprocessed with mean centering (MC), multiplicative scatter correction (MSC), and standard normal variate (SNV). Support vector machines (SVM), linear discriminant analysis (LDA), neural networks (NN), random forests (RF), and partial least square discriminate analysis (PLS-DA) were then used to develop a prediction model for African coffee types. The performance of the model was assessed using accuracy and F1-score. Proximate chemical composition was also conducted on the raw and roasted coffee types. The best classification algorithms were developed for the following coffee types: raw bean coffee, SD-PLSDA, and MC + SD-PLSDA. These models had an accuracy of 0.87 and an F1-score of 0.88. SNV + SD-SVM and MSC + SD-NN both had accuracy and F1 scores of 0.97 for roasted coffee beans and 0.96 for roasted coffee powder, respectively. The results revealed that efficient quality assurance may be achieved by using handheld NIR spectroscopy combined with chemometrics to differentiate between different African coffee types according to their geographical origins.

Coffee sustainability: leveraging collaborative breeding for variety improvement

The sustainability of global coffee supply is threatened by production challenges worsening with every decade since the turn of the 21st century. Coffee is among the most popular beverages in the world, and its production supports livelihoods of millions of people, mostly smallholder farmers. With a global market value exceeding US$130 billion, the coffee industry is a source of export revenue for producing countries, the majority of which are developing nations in the Global South. Climate change, pests, and diseases continue to hamper productivity, profitability, and countries’ competitiveness in the global market. At the same time, the global demand for coffee continues to rise. A crucial pillar to safeguarding the future of coffee is continuously developing improved varieties suitable for the changing environment, and that address the needs of farmers and the industry. Yet, most national breeding programs are grossly out of touch with climate change reality and market dynamics. Working in isolation, these programs are constrained by unstable funding, limited sources of genetic variability, and inaccessibility of modern technologies necessary to accelerate the breeding process. We review here key production challenges, status of genetic diversity, and breeding approaches. Additionally, we explore opportunities in leveraging a pre-competitive collaborative breeding approach encompassing sharing of germplasm, and cross-border multi-environment trials in developing next-generation cultivars. We argue that breeding efforts should be informed by the needs of all the stakeholders in the supply chain including researchers, smallholder farmers, small and medium-sized enterprises investing in coffee processing and roasting, and consumers. Using emerging and reviving producers in Southeast Asia and Eastern Africa as a model, we explore how a paradigm shift in coffee breeding from the historically nation-centric approach to a more forward-looking collaborative model could improve the efficiency of variety improvement in face of climate change and growing market demand.

Green Marketing and Purchase Intention for Fore Coffee Products

Green marketing for coffee products is explored for its role on purchase intention. As concern on environmental matters is raising, green marketing becomes an important part to drive customers purchase intention, more over it is in the trending business in Indonesia like coffee product. This is an explanatory research with quantitative approach that used dichotomous data and logistic regression to measure and analyze Guttman’s scale. The data used in this study are primary data obtained through questionnaires distributed directly to coffee drink consumers in Malang Raya, involving 216 respondents. The results show that green marketing simultaneously affects the purchase intention of Fore coffee drinks by 24.5%. All three variables are significant in encouraging purchase intention including green product, green promotion, and green place. Yet, green price as assumed to be more expensive is required to remain affordable. The implications of these findings are expected to deliver theoretical contribution on green marketing as price remains sensitive for customers; in addition, it also provides practical contribution on how a green company should address this issue.

Improving the quality of Arabica coffee (Coffea arabica L.) through innovative optimization of roto-aerated drying

This study focused on enhancing the drying process of coffee by introducing an innovative device called as roto-aerated dryer. Traditional methods often result in prolonged drying times and undesirable degradation, prompting the exploration of alternative techniques. The research involves evaluating drying performance, establishing correlations between physical-chemical attributes and coffee quality, and determining optimal operating conditions to achieve a balance between drying efficiency and product quality. The Central Composite Design was employed, varying air velocity (vf), air temperature (Tf), and solid feed rate (Ws). The results demonstrated increased drying efficiency while preserving key quality parameters, including acidity, water activity, sugars, and organic acids. The desirability function identified the optimal levels of the operational variables as vf = 2.7 m·s−1, Tf = 81.8 °C, and Ws = 40 g·min−1. This study introduced an innovative approach to enhance the drying efficiency of coffee while ensuring exceptional product quality, providing valuable insights for the coffee industry. Industrial relevanceCoffee, one of the most important global commodities, undergoes ongoing enhancements in post-harvest processing to achieve exceptional quality, particularly in specialty coffee. Conventional methods face challenges related to processing time and the potential compromise of quality. These challenges are effectively addressed through the adoption of innovative technologies such as the use of the roto-aerated dryer, as proposed in this work.

Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.

To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.

Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method

This study quantified, for the first time, 2-isopropylmalic and 3-isopropylmalic acids, in green, roasted and espresso coffee by UHPLC-MS/MS. Moreover, it reports the influence of postharvest processing methods (natural, washed and honey) on their content. New extraction techniques were developed and validated from three coffee matrices (green, roasted and espresso). Honey coffee exhibited levels substantially higher of 2-isopropylmalic acid than those processed by natural and washed methods (p < 0.05). Specifically, 2-isopropylmalic acid levels in honey green, roasted and espresso coffee samples were 48.24 ± 7.31 ng/g, 168.8 ± 10.88 ng/g and 177.5 ± 9.49 ng/g, respectively. This research highlights the significant impact of processing methods on the chemical profile of coffee and introduces 2-isopropylmalic and 3-isopropylmalic acids as potential quality indicators. Moreover, it suggests that the fermentation stage during processing may play a crucial role in their formation, laying the foundation for optimizing coffee processing to enhance quality.

Aliphatic and cyclic hydrocarbons in urban street dust from Riyadh city, Saudi Arabia: Levels, distribution, and sources

Dust particles contain diverse natural and anthropogenic organic compounds and act as local collectors of pollutants, particularly in urban settings. Samples of street dust were collected from various sites in Riyadh city in 2023. These samples were extracted using a dichloromethane–methanol mixture, and the resulting extracts were subjected to analysis through gas chromatography–mass spectrometry (GC–MS). The primary compounds identified included n-alkanes, methyl n-alkanoates (FAMEs), hopanes, steranes, polycyclic aromatic hydrocarbons (PAHs), plasticizers, tobacco miscellanies, and an unresolved complex mixture (UCM). Vegetation detritus constituted the primary natural source of organic compounds, ranging from 7.4 ± 3.5% to 15.0 ± 4.0%, and included fractional n-alkanes and FAMEs. Petroleum-related products from vehicular emissions, oil combustion, and spills were predominant, accounting for 73.3 ± 5.1% to 87.5 ± 4.8%, and included partial n-alkanes, hopanes, steranes, PAHs, and UCMs. Litterings from discarded plastics and tobacco smoking varied from 5.2 ± 1.3% to 12.0 ± 5.3%, and included phthalates, nicotine, and cotinine, as well as recreational drinks (coffee and tea beverages containing caffeine). The occurrence and distribution of natural and anthropogenic extractable organic matter in this arid urban area were influenced by local vegetation and human activities. The prevalence of anthropogenic organic compounds in Riyadh city's street dust depended on the location and type of urban activity, with elevated levels observed in high-traffic and industrial zones. Consequently, further investigations are necessary to understand the potential health effects of anthropogenic organic matter on city residents.

Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives

Roasting is necessary for bringing out the aroma and flavor of coffee beans, making coffee one of the most consumed beverages. However, this process also generates a series of toxic compounds, including acrylamide and furanic compounds (5-hydroxymethylfurfural, furan, 2-methylfuran, 3-methylfuran, 2,3-dimethylfuran, and 2,5-dimethylfuran). Furthermore, not much is known about the formation of these compounds in emerging coffee formulations containing alcohol and sugars. Therefore, this study investigated the effect of roasting time and degree on levels of acrylamide and furanic compounds in arabica coffee using fast and slow roasting methods. The fast and slow roasting methods took 5.62 min and 9.65 min, respectively, and reached a maximum of 210 °C to achieve a light roast. For the very dark roast, the coffee beans were roasted for 10.5 min and the maximum temperature reached 245 °C. Our findings showed that the levels of acrylamide (375 ± 2.52 μg kg−1) and 5-HMF (194 ± 11.7 mg kg−1) in the slow-roasted coffee were 35.0 % and 17.4 % lower than in fast-roasted coffee. Furthermore, light roast coffee had significantly lower concentrations of acrylamide and 5-HMF than very dark roast, with values of 93.7 ± 7.51 μg kg−1 and 21.3 ± 10.3 mg kg−1, respectively. However, the levels of furan and alkylfurans increased with increasing roasting time and degree. In this study, we also examined the concentrations of these pollutants in new coffee formulations consisting of alcohol-, sugar-, and honey-infused coffee beans. Formulations with honey and sugar resulted in higher concentrations of 5-HMF, but no clear trend was observed for acrylamide. On the other hand, formulations with honey had higher concentrations of furan and alkylfurans. These results indicate that optimizing roasting time and temperature might not achieve the simultaneous reduction of all the pollutants. Additionally, sugar- and honey-infused coffee beans are bound to have higher furanic compounds, posing a higher health risk.

Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.

Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy

This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germination was conducted with 5 g/100 g of flavor precursors (sucrose, glucose, fructose). The chemical composition and sensory quality of roasted coffee beans were analyzed. Results showed that adding flavor precursors facilitated the harmonization of water-soluble chemical components and altered aroma characteristics. Specifically, the inclusion of flavor precursors significantly increased the levels of 5-Hydroxymethylfurfural and volatile aldehydes. Principal component analysis (PCA) on chemical composition dataset revealed 48.7% variability. Sensory analysis, employing the Specialty Coffee Association (SCA) cupping protocol, demonstrated that combining flavor precursors with anaerobic germination transformed coffee flavor properties, enhanced quality, and substantially increased sensory scores (p < 0.05). Sucrose supplementation produced the highest sensory score and intensified fruity flavor attributes. Therefore, adding different flavor precursors forms distinct flavor characteristics, conducive to further improving the quality of germinated coffee.

Evaluation of Tensile Strength of Surgically Absorbable Suture Materials Used in Oral Surgery after Immersion in Different Beverages: An In Vitro Study.

Suture materials are natural or synthetic biomaterials used to close tissues together. After surgical procedures in the mouth, the surgical site and the sutures are physically affected by many different factors. This study was conducted to evaluate the effects of frequently consumed beverages on the tensile strength of monofilament PGLA (polyglycolide-co-l-lactide) and multi-filament PGCL (polyglycolide-co-caprolactone) absorbable sutures. In particular, PGLA and PGCL absorbable sutures, which are frequently used in oral surgery, were used to evaluate the change in the strength of suture materials. The suture materials were soaked in tea, coffee, and cola drinks five times a day for 5 min each and the rest of the time in artificial saliva. All suture materials were aged via thermal cycling. Tensile strengths were tested at 0, 3, 7, and 14 days. Mixed ANOVA (four replicates: within-group comparison and two factors: between-group comparison) was performed to evaluate the effects of groups and time on the tension levels of the Tekmon and Vicryl suture materials. Analysis of Variance was used for the within- and between-group comparisons, with the Bonferroni corrected t-test for multiple comparisons. For the PGCL suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2, and at T1 and T2 compared to T0. For the PGLA suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2. There was also a significant decrease in tension level at time T2 in cola compared to T0. The present study demonstrates that beverages significantly decrease the strength of suture materials for 14 days after surgery. In particular, cola decreased the resistance of the PGCL suture material more significantly in the first week when compared to other beverages.

Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease.

Coffee is one of the most widely consumed beverages in the world due to its unique aroma and psychostimulant effects, mainly due to the presence of caffeine. In recent years, experimental evidence has shown that the moderate consumption of coffee (3/4 cups per day) is safe and beneficial to human health, revealing protective effects against numerous chronic metabolic diseases such as diabetes, cardiovascular, neurodegenerative, and hepatic diseases. This review focuses on two of coffee's main bioactive compounds, i.e., caffeine and chlorogenic acids, and their effects on the progression of chronic liver diseases, demonstrating that regular coffee consumption correlates with a lower risk of the development and progression of non-alcoholic steatohepatitis, viral hepatitis, liver cirrhosis, and hepatocellular carcinoma. In particular, this review analyzes caffeine and chlorogenic acid from a pharmacological point of view and explores the molecular mechanism through which these compounds are responsible for the protective role of coffee. Both bioactive compounds, therefore, have antifibrotic effects on hepatic stellate cells and hepatocytes, induce a decrease in connective tissue growth factor, stimulate increased apoptosis with anti-cancer effects, and promote a major inhibition of focal adhesion kinase, actin, and protocollagen synthesis. In conclusion, coffee shows many beneficial effects, and experimental data in favor of coffee consumption in patients with liver diseases are encouraging, but further prospective studies are needed to demonstrate its preventive and therapeutic role in chronic liver diseases.

Coffee with Cordyceps militaris and Hericium erinaceus Fruiting Bodies as a Source of Essential Bioactive Substances.

Drinking coffee is a daily routine for many people. Supplement manufacturers have proposed adding powdered Cordyceps militaris, known for its ergogenic and immunostimulating properties, and Hericium erinaceus, known for its nerve growth factor (NGF)-stimulating properties, to coffee. The aim of this work was to compare the bioactive substances in three types of coffee: machine-brewed, instant, and traditionally brewed, prepared with the addition of H. erinaceus and C. militaris fruiting bodies. The analysis of bioactive substances was performed using AAS and RP-HPLC methods. Among the control samples of coffee, traditionally brewed coffee was the best source of bioelements. Considering the mushroom species tested, the best additional source of Mg, Zn, Cu, Na, K, and Ca was C. militaris. A slightly higher Fe content was determined for H. erinaceus. With the addition of C. militaris, the amounts of 4-feruloylquinic acid (18.6 mg/200 mL) and 3,5-di-caffeoylquinic acid (3.76 mg/200 mL) also increased. In conclusion, the C. militaris species has been proven to be a better source of bioactive substances as a coffee additive in the daily diet. The combination of brewed coffee and the tested mushrooms seems to be the most beneficial in terms of health-promoting effects.

Phytochemical, antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit (Syzygium cumini L.) powder

PurposeThis study aims to find out how pomposia fruit powder (Syzygium cumini L.) mixed with roasted coffee (RCO) affected antioxidants, phytochemicals, lipid peroxidation inhibition and sensory attributes.Design/methodology/approachPomposia fruits (Syzygium cumini L.) powder (PFP) was integrated with RCO at levels of 0.0%, 5.0%, 10.0%, 15.0% and 20.0%. RCO, PFP and binary mixtures containing RCO: PFP were evaluated for their total phenolics (TP), total flavonoids (TF), anthocyanin content (AC), antioxidant activity and phenolic compounds fractionation. The oxidative indices of coffee oil samples were measured throughout different storage intervals. Additionally, sensory characteristics of RCO enriched with different PFP doses were evaluated.FindingsPFP samples exhibited the greatest TP content (1910 mg/100 g), whereas RCO samples had the lowest concentration (1090 mg/100 g). As more PFP was added, the corresponding coffee blends’ concentrations of TP, TF and AC were improved significantly. PFP possesses a radical-scavenging activity that is about 1.20 times more than RCO’s. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity jumped significantly from 74.13% in control (untreated) samples to 77.64%, 78.39% and 80.15% for samples enriched with 10.0%, 15.0% and 20% PFP, respectively. Significant increases in gallic acid, hesperidine, benzoic acid, chlorogenic acid, hispertin, catechol, quercetin, pyrogallol and rutin were detected when RCO was mixed with different quantities of PFP. At the end of storage trial, the coffee oil treated with 20% PFP had AV, PV and TBA values that were about 1.70, 1.95 and 1.66 times lower, respectively, than those of the control sample that had not had PFP addition. The RCO with 5.0% PFP achieved the greatest over acceptability grades.Originality/valueTo the best of the authors’ knowledge, this study was the first study to evaluate the effect of incorporating various level of pomposia fruit powder into RCO. The findings shows that adding different concentrations of pomposia fruit powder into RCO can indeed enhance the radical-scavenging activity of the coffee and potentially extend its shelf life.

Effect Of Coffee Drinking Habit to Blood Pressure and Hemoglobin Levels on Women of Childbearing Age

Background: Tenggerese people, especially women, have a habit of drinking coffee, and it has become a daily habit. Coffee is often associated with risk factors for diseases in the community such as anemia and hypertension. This study aims to determine the effect of coffee drinking quantity (1-2 cups, 3-4 cups, and ≥ 5 cups of coffee per day) on hemoglobin levels and blood pressure. Subjects and Method: A quantitative study with a cross-sectional study design was done. This study population was women of reproductive age (15 to 49 years) in Ngadipuro Hamlet, Tengger, East Java, Indonesia. The independent variable of this study is the of daily coffee drinking per cup and the dependent variable of this study is the hemoglobin levels in women of childbearing age. The study instrument used was a questionnaire to screen for those who were a daily coffee drinker and a blood hemoglobin rapid test kit was used to measure the level of hemoglobin.The number of samples in this study was 193 respondents which was chosen using the random sampling technique. Analysis of the quantity of coffee drinking on hemoglobin levels by the Annova test while on blood pressure by the Kruskal Wallis test through SPSS software. Results: The result showed that the quantity of coffee per day on hemoglobin levels had a significance p&lt;0.001. While the quantity of coffee per day on blood pressure had a significance p=0.361. Conclusion: It can be concluded that drinking 1-2 cups of coffee, 3-4 cups, and ≥ 5 cups of coffee daily simultaneously affects hemoglobin levels. In this case, the more quantity of coffee per day, the lower the hemoglobin level. However, the quantity of coffee had no significant effect on blood pressure.

Exploring coopetition and value‐based networks in business models for sustainability—A case study of the specialty coffee industry in Colombia

AbstractDrawing on coopetition‐based and values‐based business model networks, we explore competitors' coevolutionary interactions to drive sustainability. Using a specialty coffee industry case study in Colombia, we propose an analytical framework for collaboration, leveraging resources to transform neglected industry values. We apply the congruence analysis method to compare theoretical expectations with empirical findings, providing rigorous evidence. Our study reveals that developing values‐based networks through coopetition allows collective problem resolution and offers new opportunities for value creation. This research contributes to coopetition and values‐based network theories, emphasizing practical implications for sustainability‐focused business models. By highlighting competitor collaboration intricacies, our study enhances our understanding of the dynamics of local markets.

Milking the Alternatives: Understanding Coffee Consumers' Preferences for Non-Dairy Milk.

Consumer interest in plant-based milk alternatives is growing, despite extra charges in coffeehouses. While much research exists on non-dairy alternatives, plant-based milks in coffee drinks remain understudied. This study examines consumer preferences and behaviors regarding milk alternatives in coffee, using the Theoretical Domains Framework (TDF) and the Behavior Change Wheel (BCW). A survey of 200 participants from 19 countries explored demographics, coffee habits, attitudes towards non-dairy milk charges, and marketing awareness. Market insights showed taste as the main reason for coffee choice, with a preference for cow's milk and local cafes for quality. Many opposed the extra charges for non-dairy options, citing lactose intolerance or allergies, especially among Gen Z and Millennials. Regional variations included stronger opposition in the UK and Germany compared to the UAE and USA. The marketing for non-dairy milk was less memorable than general coffee advertisements. Regression analysis confirmed that viewing non-dairy milk as a dietary staple increased consumption, aligning with the TDF's "Beliefs about Consequences" domain. Finally, within the BCW framework, the intervention strategies centered on training and coercion were discussed. Implementing these approaches could encourage the wider adoption of non-dairy milk options in coffee shops, fostering inclusivity, health awareness, and supporting environmental sustainability efforts.

POST-HARVEST PRACTICES FOR THE PRODUCTION OF SPECIALTY COFFEES IN CHIAPAS, MEXICO

When it comes to specialty or high-quality coffees, sensory qualities are crucial because coffee marketers use samples to assess bean and cup quality, which is then used to create a score based on the Specialty Coffee Association (SCA) protocol. This score is then used to determine the purchase and price. This study provides a descriptive analysis of the processes developed during training for high-quality coffee production with three shade-grown organic coffee-producing organizations in the state of Chiapas. The goal was to improve harvest and post-harvest practices in order to increase the sensory quality of the coffee. Each training session used the washed, natural, and honey methods to process the coffee. Statistically significant differences were found in the different types of post-harvest processing for each organization. In the sensory analyses, washed coffees were classified as excellent (between 85 and 86 points). In general, the coffees obtained scored between 80 and 86 points, which, according to the SCA protocol, are classified as very good to excellent. The washed processes obtained the highest score; however, the natural and honey processes are a good alternative for producers who lack water during harvesting. Selective harvesting and monitoring of the fermentation processes help to increase the sensory quality of the coffee, improving its opportunity to access specialty markets in order to obtain better prices and greater stability in the medium term.