Coffee Research Articles

The complexity of coffee and its impact on metabolism.

Coffee is one of the three most consumed beverages in the world. It is made by first roasting coffee beans, and then grinding and boiling or steeping the roasted beans in water (brewing). The process of roasting and brewing produces a complex mix of bioactive compounds, including methylxanthines (caffeine, theobromine, theophylline), diterpenes, chlorogenic acid, trigonelline, flavonoids, and hydroxycinnamic acid. In the body, these compounds may be metabolized to produce other bioactive compounds. For example, caffeine is primarily (80%) broken down by demethylation to produce paraxanthine. In the post-ingestion period, levels of paraxanthine may be higher than caffeine due to its slower elimination. Hence, while paraxanthine is not found in coffee itself, it has many of the same properties as caffeine and may be a major contributor to its metabolic effects. The impacts of caffeine and paraxanthine on metabolism relate to their impact on adenosine receptors (notably the A2A receptor). It has been known for almost 100 years that intake of coffee stimulates metabolism by between 5% and 20% for at least 3 h. About half of the increase in metabolic rate after drinking coffee is due to caffeine and derivatives, but the source of the other half is unclear. There are large differences in the response to the same amount of coffee in different individuals, which may be related to caffeine clearance rates, effects of other unknown pathways, genetic polymorphism, age, sex, and body composition.

The Effects of Medium-Chain Triglyceride Oil and Butter on Lipid Profiles.

Background and objective Butter coffee drinks, mainly a form of a saturated fat diet, are widely accepted as a "healthy energy-boosting drink", especially in the young and healthy military population. The objective of our study was to determine the effects of medium-chain triglyceride(MCT) oil and butter on lipid profile, especially apolipoprotein B (ApoB), low-density lipoprotein (LDL)-cholesterol (LDL-C), high-density lipoprotein (HDL)-cholesterol (HDL-C), and other risk factors for coronary heart disease, such as BMI, BP, fasting blood glucose, HbA1c, and high-sensitivity C-reactive protein (hs-CRP) levels in healthy adults. Materials and methods We conducted aprospective study of 60 subjects who were randomized to one of the two following regimens: (1) coffee or (2) coffee with butter plus MCT oil combination. The primary outcome was the effect on ApoB. Secondary outcomes were as follows: non-HDL-C, LDL-C, triglycerides, BP, waist circumference, fasting blood glucose, and HbA1c. These parameters were evaluated at the baseline and after 12 weeks. The Mann-Whitney U test was utilized for analysis of the results. Results While 60 subjects were recruited for the study, only 41 completed it, meeting the minimum required sample size (17 per group) necessary to achieve the desired effect size: 21 males (nine in the control group and 12 in the experimental group) and 20 females (10 in each group). Anthropometric measures were similar between the two groups at baseline, and so were age and BMI(average age: 33.00 ± 5.84 years among controls and 30.86 ± 6.14 years in the experimental group; BMI: 27.35 ± 4.63 kg/m2vs. 25.74 ± 2.70 kg/m2). The pulse rate was 69.35 ± 10.98in the control vs. 70.68 ± 10.32 bpm in the experimental group.The waist size was also similar in both groups. Baseline lab findings were as follows: ApoB: 89.85 ± 17.52 (control), 81.60 ± 12.84mg/dL (experimental); hs-CRP: 0.18 ± 0.27(control), 0.17 ± 0.27 mg/L (experimental); LDL-C 113.65 ±23.71(control), 106.50 ± 18.99 mg/dL (experimental); HDL-C 57.35 ± 14.63(control),62.41 ± 16.15 mg/dL (experimental); and triglycerides: 76.00 ± 31.30(control), 56.77 ± 14.77 mg/dL (experimental), and these values were similar. The values after 12 weeks of intervention were as follows: BMI: 27.37 ± 5.24 (control), 26.36 ± 3.55 (experimental); pulse rate: 78.88 ± 14.00(control), 74.20 ± 11.90 bpm (experimental); ApoB 87.1 ± 17.38 (control), 85.7 ±20.59 mg/dL (experimental); hs-CRP 0.26 ± 0.22(control), 0.15 ± 0.14 mg/L (experimental); LDL-C 111.59 ± 20.35 (control), 114.10 ± 26.99 mg/dL (experimental); HDL-C 57.71 ± 12.93(control), 64.85 ± 13.32 mg/dL (experimental); and triglycerides: 74.71 ± 25.39(control), 60.80 ± 15.77 mg/dL (experimental). Conclusion At a significance level of 5%, there was no difference between the two groups, either at the baseline or at 12 weeks of intervention. Based on our findings, adding MCT oil and butter to coffee may be safe. However, further studies with larger sample sizes and longer duration are needed to validate our findings.

Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.

Direct Trade Sourcing Strategies for Specialty Coffee

Problem definition: Leading specialty coffee roasters rely on direct trade to source premium coffee beans. We examine a roaster who sells two basic types of roasts: (1) a single-origin roast sourced from a specific locale and (2) a blend roast that uses a mix of beans from sources that vary over the course of a year. The prices of blend roasts are lower than those of single-origin roasts and appeal to a larger market. We study how characteristics of the operating and market environment affect the optimal sourcing strategy for single-origin beans. Methodology/results: We develop a two-stage stochastic program with recourse that reflects these characteristics. A roaster has the option to allocate some of the single-origin beans for sale under a blend label, known as downward substitution. We identify three distinct optimal sourcing strategies—specialized (no downward substitution), diversified (consistent downward substitution), and mixed (between these extremes)—and show that they are robust under different definitions of yield and demand. Managerial implications: We identify four main insights: (1) Two factors determine which strategy is optimal: the mean price of the inferior product (blend label) and the marginal cost of the superior product (single-origin label). (2) When compared with the newsvendor model, we find distinct structural differences across strategies. For example, whereas the effects of increasing uncertainty on optimal quantity align with the newsvendor model under a mixed strategy, the effects are distinctly different under specialized and diversified strategies (e.g., monotonic decreasing behavior for specialized, no change in quantity under diversified). (3) The weighted average price of an agricultural product is decreasing in negative yield–price correlation. We coin this as the “farmer’s curse,” which carries lessons for direct trade sourcing (e.g., advocating against paying the grower at postharvest market prices). (4) We find evidence of a virtuous feedback loop wherein the grower–roaster relationship becomes stronger over time. Our findings also point to a simple signal that policymakers may use to identify coffee growing locales where targeted interventions can improve grower welfare. Funding: B. Kazaz is thankful for summer support provided by the Whitman School of Management, Syracuse University. Supplemental Material: The online appendix is available at https://doi.org/10.1287/msom.2021.0586 .

Assessing the impact of green and roasted coffee extracts on colorectal cancer cells in a 3D cell culture model

BackgroundColorectal cancer (CRC) is one of the most common and deadly malignant neoplasms worldwide. It is associated with multiple lifestyle risk factors such as poor diet, physical inactivity, alcohol and red meat consumption, smoking, and obesity. Consequently, studies have been conducted on the protective activity of bioactive compounds present in some foods against CRC, making it necessary to understand how diet can affect human health. In this sense, coffee, the second most consumed beverage in the world, is a major source of phytochemicals associated with a possible antitumor effect on CRC cells. PurposeThis study aimed to analyze the chemopreventive potential of green and roasted coffee extracts on HT-29 CRC cells cultured in 2D and 3D models. MethodsFlow cytometry was employed to quantify propidium iodide and DiOC6 uptake, ROS production, phosphatidylserine exposure, and cell cycle progression. In addition, cells and spheroids were analyzed by light microscopy to identify morphological changes. ResultsThe results showed that, under the employed conditions, treatment with both extracts had a concentration-dependent cytotoxic effect. Decreased cell viability was associated with mitochondrial membrane hyperpolarization, prooxidant effect, increased phosphatidylserine exposure, and changes in the G1 phase of the cell cycle. ConclusionFor the evaluated cell markers, 3D cultures required higher doses to achieve significant cytotoxic effects when compared to monolayer cultures. Since 3D cultures favor the formation of complex cell–cell interactions, this model offers a closer look at in vivo conditions for evaluating the toxicity and preclinical efficacy of potential chemopreventive agents for CRC. The experimental evidence from this study supports the 3R principles of replacement, reduction, and refinement for toxicological research in the pharmaceutical industry.

Factors Influencing Consumer Preferences for Espresso and Omni Roasted Coffee: A Comprehensive Analysis

This qualitative study conducted in Buraydah, Saudi Arabia, explores coffee customers' shifting preferences, with a focus on the growing popularity of espresso and multi-roasted coffee. Through interviews with consumers, baristas, and coffee roasters, the study investigates the motivations behind these choices, which include health concerns, flavor exploration, and a dislike for highly acidic coffees. The findings highlight the appeal of concentrated flavor, higher caffeine concentration, and the ability to appreciate the varied qualities of coffee beans from different places. Omni roasted coffee, with its medium-dark roast, has a balanced flavor profile that works well with a number of brewing methods. The concept of coffee terroir, which highlights the distinct flavors associated with individual origins, influences customer preferences. These findings have ramifications for coffee growers and baristas, who can meet shifting customer needs by acquiring high-quality beans and perfecting brewing procedures. This study leads to a better knowledge of changing coffee preferences and gives practical insights for industry stakeholders.

Environmental and economic sustainability assessment of the production and consumption of different types of coffee in the UK

The need for more sustainable production and consumption of coffee has received global attention, as coffee is one of the most consumed beverages in the world. In an effort to help address this need, this study uses life cycle assessment, life cycle costing and multi-criteria decision analysis to evaluate its environmental and economic sustainability and identify the most sustainable coffee drink(s). Nine coffee drinks are evaluated: espresso, latte, cappuccino, Americano, drip-filter, coffee pod, spray- and freeze-dried instant, and instant coffee mix. To determine the sustainability of coffee from different consumption perspectives, three functional units are considered: one serving of coffee, 1 L of coffee, and 100 mg of caffeine. The system boundaries are from cradle to grave, comprising cultivation of green coffee beans, coffee production, transportation, consumption of coffee, and end-of-life waste management. The results show that the sustainability ranking of different coffee drinks changes depending on the functional unit considered. Instant coffee has the lowest environmental impacts and costs for the functional unit of one serving and 1 L of coffee, while coffee pods are the best option for the functional unit of 100 mg of caffeine. Espresso is the worst alternative for 1 L of coffee and latte is the least sustainable for the functional unit of one serving and 100 mg of caffeine. For all types of coffee and all functional units considered, cultivation of green coffee beans and milk production are the main hotspots for all impacts and costs, contributing 48–99.7 %. These findings will be of interest to the coffee industry, consumers, policy makers and other stakeholders interested in sustainable production and consumption of coffee.

Physicochemical and sensory analysis of mangrove seed coffee (Sonneratia ovata) compare with robusta coffee from Indonesian origin

Coffee is a global drink for millennials. Indonesia is one of the countries with the most significant coffee consumption in the world. The main problem with coffee consumption is the caffeine content, many researchers are looking for alternative coffee drinks that do not contain caffeine, one of which is mangrove fruit seeds. Caffeine can be removed during roasting, but over-roasting produces unwanted sensory impacts on coffee. This study aimed to determine mangrove coffee beans' sensory characteristics and caffeine content to compare with robusta coffee as commercial coffee. In addition, it is also necessary to monitor changes in the properties of the mixture of Robusta coffee beans and mangrove seeds during the roasting process in real-time. The method used was a randomized block design, using two factors, commercial coffee (C) and mangrove seed coffee (M), and 3 test levels, light (L) at 193°C to 199°C, medium (M) at 204°C and dark roast (D) at 213°C to 221°C. Analysis of data using Analysis of variance (ANOVA). Significantly different test results were then tested using Duncan's advanced test. Data processing was carried out using SPSS Version 28 software. The results showed that the sensory characteristics of commercial coffee (Robusta) were preferable to mangrove coffee, but the impact of caffeine could be eliminated by consuming mangrove coffee. The degree of roasting greatly affects coffee's sensory and chemical quality, with the best results obtained in commercial coffee roasted at a medium level (M) at 204°C. The comparison results showed that the characteristics of coffee between commercial coffee (Robusta) and mangrove coffee have phenol content, total acid, and proximate and sensory values close to commercial coffee. However, the caffeine content is not found in mangrove coffee, so coffee connoisseurs can use mangrove coffee because it can be used as an alternative to coffee drinks without giving the effect of caffeine addiction.

Role of Environmental Risk Factors in the Etiology of Inflammatory Bowel Diseases: A Multicenter Study.

The increasing global incidence and prevalence of inflammatory bowel disease (IBD) necessitates an investigation into the potential influence of environmental risk factors on its origin. This multicenter case-control study aimed to investigate potential environmental risk factors contributing to IBD development in Turkey. The study included 156 Crohn's disease (CD), 277 ulcerative colitis (UC) patients, and 468 controls (matched for age and gender) from six hospitals' gastroenterology departments. Data collection relied on the International Organization of IBD's questionnaire on environmental factors. Each environmental factor was initially analyzed using univariate and subsequently multivariate logistic regression models. In the multivariate model, regular coffee consumption was associated with decreased odds for both CD (OR 0.28; 95% CI 0.14-0.55) and UC (OR 0.25; 95% CI 0.15-0.42). Stress was associated with UC (OR 3.27; 95% CI 1.76-6.10) and CD (OR 4.40; 95% CI 2.12-9.10) development. A history of childhood infectious diseases (gastroenteritis, upper respiratory tract infections, etc.) raised the odds for both CD (OR 9.45; 95% CI 2.51-35.6) and UC (OR 7.56; 95% CI 1.57-36.4). Conversely, consuming well/spring water (OR 0.22; 95% CI 0.10-0.50) and childhood antibiotic use (OR 0.41; 95% CI 0.18-0.93) showed a positive association against UC. Increased consumption of refined sugar and industrial food products emerged as risk factors for IBD. Smoking increased the risk for CD (OR 2.38; 95% CI 1.16-4.91), while ex-smoking increased the risk for UC (OR 3.16; 95% CI 1.19-8.37). This study represents the first multicenter case-control study in Turkey examining the effects of environmental factors on IBD. It revealed that coffee consumption is positively associated, while stress and childhood infection-related diseases are risk factors. These findings, which are not supported by other studies, provide insight into the relationships between these factors and IBD.

Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions

This study aimed to evaluate the influence coffee fermentation with yeast and bacillus as starter cultures in SIAF method applied in solid-state and submerged process. Saccharomyces cerevisiae and Bacillus amyloliquefaciens were separately and coinoculated into natural coffee in buckets with or without water adding. The fermentations were performed for until 96 h, and the effects on physicochemical composition including the concentrations of organic acids (citric, lactic, acetic, malic), sugars (glucose, fructose, sucrose), ethanol, and glycerol as well as the sensory profiles of the resulting coffee beverages, were evaluated. All coffees produced were classified in specialty coffee with final score above 84. The coinoculated coffees obtained the highest sensory scores in submerged process (>86). Due to the results found, the type of process, submerged and solid-state, showed more influence in chemical and sensory analyses than type of inoculation. Submerged process showed major concentration of lactic acid, while solid-state process promotes major concentrations of ethanol, glycerol and acetic acid. Different sensory descriptions were observed in each treatment. Coffees from the submerged process showed nutty, cocoa, and sweet sensory descriptions, while solid-state process produced coffees with sour and acidic attributes.

Headspace gas chromatography with various sample preparation and chemometric approaches to improve discrimination of wild and feeding civet coffee

Abstract Civet coffee, or kopi luwak, has attracted significant attention within the coffee industry in certain regions due to its distinct flavor characteristics that arise from the digestive processes of the civet. The ability to discriminate between wild and feeding civet coffee is of major importance in upholding the industry’s established standards of quality and transparency. This study introduces an innovative method to differentiate between these two coffee types using Headspace Gas Chromatography-Mass Spectrometry (HS-GCMS) with advanced data analysis using machine-learning techniques. This study encompasses seven samples collected from various regions, all of which were subjected to analysis in both roasted and unroasted forms. The data analysis consisted of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which revealed clear trends that were mostly influenced by processing, indicating how roasting affects the chemical profiles of various coffee types. Further classification was conducted using Support Vector Machine (SVM) and Random Forest (RF) machine learning algorithms. SVM exhibited notable accuracy at 90%, effectively discriminating between wild and feeding civet coffee, whereas RF outperformed it with a remarkable 100% accuracy. This study contributes to the field of coffee characterization by presenting a robust approach to discriminate between roasted and unroasted wild and feeding civet coffee. This tool serves as a starting step for a valuable resource for both farmers and customers, as it promotes sustainable and ethical practices while retaining the distinct flavor characteristics of this exceptional specialty coffee.

Impact of tobacco spending on intrahousehold resource allocation in Montenegro

BackgroundThe main goal of this study is to estimate the crowding out impact of tobacco expenditures on the household budget allocation to other mutually exclusive commodity groups in Montenegro.MethodologyThe analysis...

Habitual Regular Coffee Consumption and Arterial Stiffness: Data From the 3rd Pamela Survey.

We evaluated whether chronic coffee consumption affects arterial stiffness, assessed by cardio-ankle vascular index (CAVI). In 514 subjects, aged 66.6 ± 9.9 years (mean ± SD), recruited in the 3rd follow-up of the PAMELA study, subdivided into 3 groups according to the daily intake of regular coffee (0, 1-2, and ≥3 cups/day), we measured CAVI and clinic, ambulatory blood pressure (BP), and other variables. The 3 groups displayed similar age, gender, metabolic, and renal profile. Clinic and ambulatory BPs were similar in the 3 groups, this being the case for CAVI (0 cup: 9.1 ± 1.8, 1-2 cups: 9.5 ± 2.3, and ≥3 cups: 9.2 ± 2.1 m/s, P = NS). No significant gender difference in CAVI and in participants under antihypertensive treatment was detected. Our data show that chronic coffee consumption leaves unaffected arterial stiffness in the general population, this being the case in subgroups. The neutral vascular impact of coffee may favor the absence of any significant BP effect of habitual coffee intake.

Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.

The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins and phenolic compounds present in high concentrations of coffee beans represents one of the most challenging and still not fully characterized reactions. The aim of this work was to assess the presence of products from such reactions in coffee samples, focusing on the adducts between cysteine and chlorogenic acids (CQAs). For this purpose, 19 green and 15 roasted coffee samples of the Coffea arabica, Coffea canephora, and Coffea liberica varieties were selected for this study and basically characterized. Then, targeted liquid chromatography mass spectrometry (LC-MS/MS) methods were developed to assess the formation of adducts between CQA and cysteine, glutathione, and N-acetylcysteine as the amino acid and peptide models, and quantified such adducts in coffee samples. The results of the characterization showed a heterogeneous distribution of the protein content (8.7-14.6%), caffeine (0.57-2.62 g/100 g), and antioxidant capacity (2-4.5 g ascorbic acid/100 g) in Arabica, Canephora, and Liberica samples. Glutamic acid, arginine, and proline were found to be the major amino acids, while 5-CQA (38-76%), 3-CQA (4-13%), and 4-CQA (4-13%) were the most abundant CQA derivatives of all coffee varieties. The model experiments for adduct formation demonstrated that cysteine binds to CQA via thiol groups and 5-CQA initially isomerizes to 3- and 4-CQA, depending on the conditions, allowing cysteine to bind to two different sites on 3-, 4- or 5-CQA molecules, thus, forming six different Cys-CQA adducts with m/z 476. The reaction was more favored at pH 9, and the adducts proved to be stable up to 90 °C for 10 min and up to 28 days at room temperature. The relative quantification of adducts showed peak area values ranging from 1100 to 3000 in green coffee bean samples, while no adducts were detected in roasted coffee beans. Overall, this work was the first attempt to demonstrate the presence of Cys-CQA adducts in coffee beans and paves the way for further investigations of such adduct formation at the protein level.

The relationship between coffee-related factors and cortical and hippocampal structure: a triangulation of evidence approach and Mendelian randomization research.

Existing studies have reported sustained changes in the cortical structure of rats due to coffee-related factors, which are speculated to occur in the human body. However, there is a lack of research on this topic. Additionally, previous observational studies have found the impact of diseases on cortical structure and the potential therapeutic effects of coffee on these diseases. Our aim was to study the causal effects of coffee-related factors on the human brain using SNPs (single nucleotide polymorphisms). We will connect these discovered causal effects to the impact of diseases on the brain. Through triangulating evidence, we will reveal the potential active areas of coffee in preventing diseases. We utilized GWAS data from multiple cohorts and their databases, selecting instrumental variables for genetic prediction of coffee intake and plasma levels of caffeine and its direct metabolites. We applied these instrumental variables to individual data on cortical thickness and surface area, as well as hippocampal volume, from the ENIGMA and CHARGE consortium for Mendelian randomization analysis (MR). Triangular evidence was obtained by integrating existing evidence through a specified retrieval strategy, calculating the overlap between coffee's effects on brain regions and disease-related brain regions to identify potential regions of action. The MR analysis yielded 93 positive results for 9 exposures, among which theobromine, a metabolite in the caffeine pathway, was found to be associated with increased hippocampal volume. For cortical structure, theobromine in the caffeine pathway was associated with a decrease in total surface area, while theobromine and caffeine in the pathway were associated with an increase in total thickness. The overlap rate of triangular evidence showed no difference in both overall and subgroup analyses, indicating a high overlap between the effects of coffee on brain regions and disease. From predicted outcomes from causal effects, coffee intake-related factors may have lasting effects on cortical structure. Additionally, theobromine and theophylline have the greatest impact on certain brain gyri, rather than caffeine. Triangulation evidence indicates that disease and coffee intake-related factors act on the same cortical regions, suggesting the presence of potential shared or antagonistic pathways.

Inovasi Peningkatan Penjualan Minuman Kopi Aroma Kahuripan Menggunakan Metode Interpretive Structular Modelling (ISM)

Sales of coffee drinks from opening stands at bazaars and through social media have fluctuated. In November the target was exceeded. However, from December to April the target was not met. Based on these obstacles, there is a need for sales innovation that will increase sales of Aroma Kahuripan coffee drinks. This research uses qualitative research. After processing the data using ISM Professional software, the results showed that the obstacles that occurred in Aroma Kahuripan sales were unfriendly customer service and unattractive marketing. Apart from that, there are main actors in the sales process, namely marketing staff and baristas.

Maternal caffeine intake during pregnancy and the risk of delivering a small for gestational age baby: Kuopio Birth Cohort

PurposeHigh caffeine intake during pregnancy is associated with restricted fetal growth. We aimed to evaluate the association between maternal caffeine intake during early and late pregnancy and the risk of delivering a small for gestational age (SGA) baby.MethodsKuopio Birth Cohort (KuBiCo) is a prospective cohort study including women whose pregnancies and deliveries were treated at the prenatal clinics in outpatient healthcare centers and in Kuopio University Hospital, Finland. Maternal diet and caffeine intake during the first (n = 2007) and third (n = 4362) trimester of pregnancy were assessed using a 160-item food frequency questionnaire (2013–2022). SGA was defined as birth weight corrected for gestational age below − 2 standard deviations from the mean, according to the sex-specific Finnish fetal growth curves.ResultsAltogether in 32 and 38% (1st and 3rd trimester) of all women and in 44 and 52% of coffee drinkers, caffeine intake exceeded the recommendation for caffeine intake (≤\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$\\le $$\\end{document}200 mg/day) during pregnancy. The women with moderate (51–200 mg/day) (aOR 1.87; 95% CI: 1.16–3.02) and high (> 200 mg/day) (aOR 1.51; 95% CI: 1.08–2.10) caffeine intake during the first trimester were in the highest risk of having an SGA newborn. Caffeine intake in the third trimester of pregnancy was not associated with SGA.ConclusionsModerate and high caffeine intake during early pregnancy is associated with SGA. As the results suggest that even moderate caffeine intake during the first trimester may increase the risk of SGA, the intake within recommendation limits does not necessarily appear to be safe for pregnant women and their newborns.

Alternative methodology of special coffee roasting in the electric popcorn maker

The aim was to develop and evaluate an alternative method for roasting coffee, using a domestic electric popcorn machine, estimating an ideal roasting time to obtain a drink of high quality. The experiment was conducted under laboratory conditions, with 10 treatments, with roasting times ranging from 3 to 8 minutes. Grain mass reduction and roasting color classification, according to the ABG Agtron scale, were evaluated. Roasting was carried out in a domestic electric popcorn maker, from Mondial brand, model PP-04, with a power of 1200W. Time intervals of five to six minutes showed better coffee characteristics, medium roasting point, ideal for specialty coffees. The use of the popcorn machine as a coffee roaster showed a satisfactory result, since in a short period of time, it provided a uniform roast, which attributes superior quality, compared to conventional coffee found on the market.

Local Coffee Shop Use of Sensory Marketing to Maintain Customer Loyalty: The Mediating Role of Customer Satisfaction

Indonesia boasts the world's fourth-highest coffee consumption, with demand steadily rising. Interestingly, nearly 25% of coffee drinkers are social drinkers, which means they enjoy coffee primarily when catching up with friends at cafes. However, the coffee shop market is saturated, leading to fierce competition among coffee shops struggling to retain customers. Loyalty is scarce, with most customers flitting between cafes. This study explores whether customer satisfaction mediates the impact between sensory marketing and loyalty. This study aims to analyze and test this connection within the Indonesian coffee shop landscape. This research focuses on loyal customers of the chosen cafes, targeting those who have visited more than once. The method used in this study is quantitative with the technique of distributing questionnaires, then the results will be calculated using SMART PLS ver. 3.9 accompanied by descriptive analysis for explanation. The study indicates that sensory marketing strategies can boost customer satisfaction, which in turn contributes to loyalty. The research recommends that businesses focus on sensory marketing as it is vital for building lasting connections with customers and retaining their loyalty.

Pengaruh Psychological Comfort Terhadap Customer Satisfaction Coffee Shop di Kota Padang

The development of the specialty coffee trade is currently transforming towards cafes or coffee shops. Coffee shops are in great demand among various age groups, from teenagers to adults. It is believed that psychological comfort can be found in coffee shops. This research is a quantitative study which aims to see the influence of Psychological Comfort on Customer Satisfaction of Coffee Shops in Padang City. The number of respondents in this study was 101 people using a purposive sampling technique. Data were analyzed using simple regression analysis. The research results show that there is an influence of Psychological Comfort on Coffee Shop Customer Satisfaction in Padang City.