Coffee Research Articles

Viabilidade econômica do café irrigado com diferentes regimes hídricos no Cerrado

Abstract Climate change significantly impacts farmers' decision-making regarding the supplementary irrigation of coffee cultivated in areas experiencing water deficits. The aim of this study was to analyze the production cost and profitability of Arabica coffee under different irrigation and rainfed regimes in the Brazilian Cerrado. Four scenarios were evaluated: I. scenario before significant climate events and the pandemic, II. scenario with the effects of pandemic and climate events, III. scenario with average national productivity and average productivity in irrigated areas, and IV. scenario of specialty coffees. In Scenario I, only the rainfed treatment did not demonstrate economic viability because it did not yield a positive net present value (NPV). Scenario II showed higher internal rate of return (IRR) than Scenario I. The national production and Cerrado scenarios proved viable under the evaluated price conditions and interest rates. The rainfed sector was highly attractive for the specialty grain scenario (IV) than for other scenarios. Productivity and the amount paid per bag of coffee were identified as the variables that had the most significant impact on the IRR of the coffee crop. Therefore, economic and technical analyses should be conducted before investing in coffee farming to ensure the success of each production system.

Ohmic-based carbonic maseration of Arabica coffee cherries: A Review

Coffee stands as one of the most globally significant and beloved commercial crops. Green coffee beans are typically produced from coffee cherries through one of three distinct processing techniques: wet, dry, or semi-dry process. During the wet and dry process, fermentation plays a pivotal role in the formation of distinct and desirable sensory attributes. In this comprehensive review, we delve into the intricate fermentation process, shedding light on its multifaceted impacts on flavor. Additionally, we introduce a novel approach to coffee processing, the ohmic-assisted carbonic maceration, drawing inspiration from the well-established winemaking technique. This innovative method explores the potential for using ohmic heating in carbonic maceration of coffee cherries to produce high-quality coffee beans with distinct flavor profiles; with a specific focus on crafting specialty coffee. This cutting-edge approach holds immense promise for modernizing the traditional methods that are commonly employed by coffee farmers and producers in Indonesia.

Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping.

Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

The impact of coffee quality attributes and ratings on specialty coffee bean prices

The impact of coffee quality attributes and ratings on specialty coffee bean prices

Controlled fermentation in artisanal bioreactors to produce specialty coffees

Controlled fermentation in artisanal bioreactors to produce specialty coffees

Effect of sucrose replacement on physicochemical parameters and sensory characteristics of instant coffee drinks

Coffee is one of the most popular drinks in the world. There has been a trend in consumer behaviour over the last few years - a change in the traditional way of consuming coffee. Instant coffee drinks of the “3 in 1” type, which consumers prefer because of the convenience of consumption, are gaining more and more popularity. One of the main ingredients in the composition of this type of drinks is sugar. Its partial or complete replacement with suitable alternatives leads to a change in the sensory profile of instant coffee drinks and the overall perception by consumers. The aim of the present study is to evaluate the influence of isomalt as a sugar substitute in the composition of instant coffee drinks of the type “3 in 1” on their sensory profile and some of their physico-chemical parameters. Results show that isomalt is a suitable substitute for sugar in the composition of instant coffee drinks.

TERRITORIALIZAÇÃO DO CAFÉ NO CAPARAÓ CAPIXABA

Brazil has several regions shaped by the insertion of the coffee economy, an arrangement that highlights the coffee production chain as a structuring element of the territory. This article aims to characterize the territorialization of the coffee production chain in the Caparaó Capixaba region. The qualitative, exploratory, descriptive, and ethnographic research is divided into three stages: bibliographic, fieldwork and interviews. The field research lasted from November 2020 to January 2021. The interviews, conducted online, occurred between September and November 2021. The respondents were 15 coffee producers in the municipalities of Iúna and Irupi, in Caparaó Capixaba, Brazil. Consequently, the formation of Caparaó territoriality from the region's historic coffee culture is evident. Thus, the study increases the understanding of the production, consumption, and commercialization of the region's coffee. Some essential factors considered are the appropriation of space by producers, resignification of practices and territory through work, reinforcement of local identity, formation of the coffee landscape and subsequent productive differentiation through the focus on specialty coffees. Finally, visibility is given to coffee growers' protagonism in a region neglected in recent decades due to low quantitative productivity but which boasts expressive results in agroecological, family and specialty coffee production. Keywords: Appropriation. Identity. Work. Landscape Coffee Production.

Impact of Covid-19 on Ready-to-Drink Coffee Consumer Behavior for People in Situbondo

Drinking coffee has become a lifestyle for students. Various coffee drinks are available, including coffee-processed and instant coffee. Instant coffee In December 2019, the COVID-19 disease epidemic appeared, which changed the behaviour of coffee consumers. The purpose of the study was to find out the effect of the disease after COVID-19 on the behaviour of instant coffee consumers in Situbondo, to find out the effect of lifestyle on the behaviour of instant coffee consumers in Situbondo and to identify the effect. Post-COVID-19 edition of Situbondo instant coffee consumer lifestyle. This research method is a kind of quantitative descriptive research, and the data analysis method is Partial Least Square (PLS). The variables of this research are: after covid-19 (X1), lifestyle (X2) and consumer behavior (Y1). The results of this study are as follows: After Covid-19 (X1) has a significant effect on consumer behavior (Y1) with a positive original sample value (0.77) with a p-value of 0.000 (<0.05) and t. -statistics of 12.49 (>1,96), lifestyle (X2) has no significant effect on consumer behavior (Y1), the original sample value is positive (0.13) with a p-value of 0.09 (>0.05), and t Statistic 1.72 (<1,96) and post-Covid-19 (X1) has a significant impact on lifestyle (X2), with the original sample value being positive (0.64) with a p-value of 0.000 (<0.05) and a t-statistic of 8.00 (>1,96). This study concludes that post-Covid-19 has a significant effect on consumer behaviour (H1 accepted), lifestyle does not have a significant effect on consumer behaviour (H2 rejected) and post-Covid-19 effect on lifestyle (H3 taken)

Genome-wide Association Study of Caffeine Consumption Using Coriell Personalized Medicine Collaborative Data

More than 90% of Americans consume caffeine daily, but the amount consumed varies widely. Previous studies have shown that genes related to caffeine metabolism and receptor binding may influence caffeine consumption. A better understanding of the relationship between genotype and caffeine consumption has the potential to inform mechanisms of this common dietary behavior. We performed a genome-wide association study (GWAS) of self-reported consumption data combining a wide range of caffeinated beverages including coffee, tea, soda, and energy drinks in the Coriell Personalized Medicine Collaborative (N=2,830) using a generalized linear model. Our analysis identified several candidate loci implicated in caffeine consumption. One previously identified SNP associated with caffeine consumption and replicated in the current study, rs2472297 (P-value=3.8x10-6), is located in an intergenic region between CYP1A1 and CYP1A2 (the gene that encodes the enzyme primarily responsible for caffeine metabolism), and has been associated with caffeine consumption in prior studies. Our results further support follow-up functional studies focused on the role of CYP1A1 and CYP1A2 on caffeine consumption habits, metabolism, and health status and outcomes.

Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee

All processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).

Association of Anti Helicobacter Pylori IgG Antibodies in Typhoid Patients in Atbara Teaching Hospital, Sudan

Background: H. pylori infection is still the most common bacterial infection that increases a person's risk of contracting typhoid fever and other gastrointestinal illnesses. Objective: The study's objectives included determining the risk factors for infection as well as the prevalence of H. pylori among typhoid patients at Atbara Teaching Hospital. Materials and Methods: From May to July 2018, a cross-sectional study was carried out in the city of Atbara. Anti-Helicobacter pylori IgG detection using the ELISA technique. Results: Serum samples from 72 cases were tested for anti-H. pylori IgG, and 59 (81.9%) of those samples tested positive. Typhoid fever and the presence of H. pylori were significantly correlated, with P. value (0.000, 0.006,0.000,001,0.02) respectively, corresponding to age, place of residence, tribe, smokers, and coffee drinkers as risk factors. Conclusions: In the research population, a strong correlation between H. pylori and typhoid fever was found, and this correlation grew stronger with age.

Pengaruh Daya Tarik Iklan, Kualitas Produk, Citra Merek, Serta Harga Terhadap Keputusan Pembelian Luwak White Coffee Di Toko Virdasari Desa Sitanggal Kabupaten Brebes

One of the new beverage or food industry competitions that are ready to compete and enter the market nationally is the white coffee industry. Efforts to increase promotion, price adjustments, and product quality, or need to carry out a more effective marketing strategy in accordance with the findings of market research conducted. The purpose of this study is to analyze the influence of advertising attractiveness, product quality, brand image, and price on purchasing decisions for Luwak White Coffee drinks. The quantitative approach method carried out is based on concrete research data, which is a numerical value that will be measured by statistics as a calculation test tool and related to problems, resulting in a conclusion. The population of this study was consumers of Luwak White Coffee drinks at the Virdasari store in SiDate Village. The sample was obtained from subjects 25% of the population of 332 people, obtained 83 respondents. The research instrument used is the primary data from filling out the questionnaire. The results of the study found that advertising attractiveness does not affect purchasing decisions, product quality does not affect purchasing decisions, brand image does not affect purchasing decisions, price affects purchasing decisions. Simultaneously, advertising attractiveness, product quality, brand image and price influence purchasing decisions at Toko Virdasari Desa SiDate

Pengaruh Pasta Gigi Ekstrak Strawberry (Fragaria x ananassa) dan Pasta Gigi Whitening Terhadap Diskolorasi Akibat Minuman Kopi Robusta

Background: Tooth discoloration is a change in the colour of the teeth that can damage aesthetics and can affect a person’s confidence. Coffee is one of the factors causing extrinsic discoloration. The content of caffeine and tannins in coffee can affect the colour to be more yellow. One of toothpastes that can be used to remove stain is whitening toothpaste. The abrasive power contained in whitening toothpaste affects decrease in thickness of enamel surface. Natural ingredients are needed as an alternative, such as strawberries. Strawberries contain elegatic acid and malic acid which can whiten teeth. Objective: The aim of this study is to determine the effect of strawberry extract toothpaste and whitening toothpaste on discoloration caused by robusta coffee drink. Method: This type of research is true experimental laboratory with pre-test and post-test design. 36 samples of post-extraction premolars according to the inclusion criteria were immersed in coffee for 7 days and the initial colour was measured with colorlfex ez spectrophotometer. Samples were divided into 2 groups, group 1: brushing teeth with strawberry extract toothpaste and group 2: brushing teeth with whitening toothpaste for 3 minutes twice a day for 14 days. Final colour measurement with colorlfex ez spectrophotometer. Results: Data analysis using paired t-test with the results in strawberry extract toothpaste group and whitening toothpaste group showed a significant difference before and after treatment with p=0. Conclusion: There is an effect between strawberry extract toothpaste and whitening toothpaste in brightening teeth that are discolorated due to robusta coffee drink.

Cultivation of barley seedlings in a coffee silverskin-enriched soil: effects in plants and in soil

AimsCoffee silverskin (CS) is the most abundant waste from coffee roasting. In this research, the potential of CS as soil fertilizer for barley (Hordeum vulgare L.) cultivation was evaluated.MethodsBarley plants were grown, for 10 days from the start of germination, in soils mixed with different CS percentages (0, 2, 6 or 10%). The effects of CS addition on soil capacity to retain water and on the mold/yeast community were evaluated. Physio-morphological and biochemical responses of leaves and roots of barley plants growing in CS-enriched soil were evaluated.ResultsRoot and shoot length decreased in plants grown with CS, but biomass was less affected and even increased at 2% CS. Photosynthesis was higher in barley seedlings grown on CS-enriched soil than in control plants. However, Chl b was reduced in leaves of plants grown with CS. The total leaf protein content did not change with moderate CS additions in soil. However, when grown in soil with 10% CS, a significant reduction of total protein and Rubisco was observed. Extracts of barley shoots from plants grown in soil with 10% CS showed a greater antioxidant capacity with respect to all other experimental conditions.ConclusionsWe conclude that CS addition to soil may improve soil property to retain water and, at low concentrations (2% w/w) positively affects barley physiology and growth.

Factors influencing the headaches and their impact on daily life of medical students

Background and Objective: 
 Medical students are considered high risk for headaches due to various triggers in their daily routine. The objective of this study was to assess the factors influencing headaches and their impact on the daily life of medical students.
 Methods:
 This cross-sectional study utilized a sample of 242 participants who were selected through a convenient method of sampling. Data was collected from medical students of Liaquat National Medical College for a period of six months (January to June 2021). Data was gathered using pre-designed questionnaires that assessed demographic information, lifestyle factors (such as consumption of tea, coffee, and soft drinks), sleep patterns, meal habits, stress levels, and headache characteristics (including frequency, duration, intensity, associated symptoms, aura symptoms, and triggers). An analysis using a chi-square test was conducted to investigate the potential relationships between these factors and the occurrence of headaches.
 Results:
 Age and gender were not significant predictors of headaches in this particular sample. Instead, factors such as missed days due to headaches (p=0.020) and problems staying asleep (p=0.044) were more closely linked to headache occurrence. Headaches lead to a minor reduction in the ability to function for a large proportion of individuals (58.1%). A high percentage of participants had a family history of headaches (41%).
 
 Conclusion:
 These findings highlight the importance of addressing sleep quality as a potential avenue for mitigating the burden of headaches in individuals. However, further research is necessary to establish causation and generalizability of these results to broader populations.

ANALISIS PENGARUH STORE ATMOSPHERE TERHADAP KEPUTUSAN PEMBELIAN DI KOPI JAGA CIREBON

In 2019 Kopi Jaga Cirebon joined the cafe industry in Indonesia and succeeded in surviving until now for a period of 4 years. Kopi Jaga Cirebon always maintains its existence in the sector of coffee drinks and non-coffee. In preserving its existence, Kopi Jaga Cirebon also creates a comfortable cafe atmosphere equipped with public facilities so that Kopi Jaga Cirebon customers can enjoy drinks while relaxing at Kopi Jaga Cirebon. This research was conducted to find out how influential the store atmosphere towards the customers' purchasing decisions at Kopi Jaga Cirebon. To find out this, the researcher conducted the study using a quantitative method using multiple linear regression analysis along with the result of the Hypothesis Test. The researcher used ways by spreading questionnaires and observation for collecting data. The result of the T-test is T count > T table. Then, the significance value is 0.00 < 0.05. Therefore, the store atmosphere gives some positive effects on the purchasing decisions at Kopi Jaga Cirebon. The formulation of the multiple linear regression test equation is Y = 11.401+0.240X1+0.167X2+0.640X3+0.145X4 wherein every time there is a store atmosphere there will be an increase of 34.6% to the purchasing decision obtained from the test results of the coefficient of determination. The conclusion is that store atmosphere influences purchasing decisions at Kopi Jaga Cirebon so that managers can maintain and improve each indicator of the store atmosphere (X) to improve each indicator on purchasing decisions (Y).

A Cross-sectional Study on Caffeine Dependency by Drinking Tea and Coffee Among Bangladeshi Students

Too much caffeine consumption might cause physical and mental dependency on the consumer. This study examined the socio-demographic factors, knowledge, behavior, and perception of Bangladeshi students about caffeine which is based on drinking tea and coffee. This questionnaire-based study included 1020 respondents from primary level to postgraduate level students. The analysis utilized frequencies, means, percentages, Pearson's chi-square (χ2) statistic and Spearman's rank correlation coefficients. Pearson's chi-square (χ2) statistic test was performed to determine the significance at 5% with a p-value < 0.05. Most of the students (94.8%) consume tea or coffee regularly, and 66.1% drink it daily. A total of 87.5% of students knew that tea and coffee have caffeine. Nearly two-thirds (67.1%) of the students were dependent on tea and coffee, and 35.9% experienced psycho-physiological alterations after a day without drinking those items. About 38% of students noticed side effects after consumption of tea or coffee multiple times in a day. This study also reveals that gender did not alter the knowledge or drinking behavior of tea and coffee. Tea and coffee drinking patterns were not significantly dependent upon the participants’ educational qualifications. Dhaka Univ. J. Pharm. Sci. 22(2): 202-212, 2023 (December)

The Effect of Beverages and Polishing on Color Change of Different Temporary Prosthetic Materials: In Vitro Study

Objective: The aim of this study was to evaluate the effect of five different beverages and polishing on the color change of two different temporary prosthetic materials manufactured with different methods.
 Method: 160 (10x2 mm) disc-shaped samples were fabricated using direct (Acrytemp)(n=80) and indirect (Imident) (n=80) temporary prosthetic materials. Samples prepared using molds were divided into four groups as polished (direct/indirect material) and unpolished (direct/indirect material) (n=40 each). After initial measurement of L,a,b values using a spectrophotometer, the samples in each group were immersed in five different beverages (distilled water (DW), coffee (CF), cola (CC), sour cherry juice (CJ), red wine (RW) (n=8) and stored for 7 days. Then, the spectrophotometric measurements of the samples were repeated and the color change (ΔE00) values were calculated. Data were analyzed using a three-way-ANOVA followed by post hoc Tukey HSD test (p=0.05).
 Results: Greater color change was observed in the direct temporary material (p

A one-class classification approach for authentication of specialty coffees by inductively coupled plasma mass spectroscopy (ICP-MS)

Due to the lucrative nature of specialty coffees, there have been instances of adulteration where low-cost materials are mixed in to increase the overall volume, resulting in illegal profit. A widely used and recommended approach to detect possible adulteration is the application of one-class classifiers (OCC), which only require information about the target class to build the models. Thus, this work aimed to identify adulterations in specialty coffees with low-quality coffee using multielement analysis determined by ICP-MS and to evaluate the performance of one-class classifiers (dd-SIMCA, OCRF, and OCPLS). Therefore, authentic specialty coffee samples were adulterated with low-quality coffee in 25 % to 75 % (w/w) proportions. Samples were subjected to acid decomposition for analysis by ICP-MS. OCPLS method presented the best performance to detect adulterations with low-quality coffee in specialty coffees, showing higher specificity (SPE = 100 %) and reliability rate (RLR = 94.3 %).

An AI-powered e-nose system using a density-based clustering method for identifying adulteration in specialty coffees

Coffee is a valuable commodity with diverse varieties and unique specifications, particularly in Indonesia, a coffee-producing country. Ensured classification and quality of coffee throughout the supply chain are crucial for industry stakeholders, particularly in terms of flavor and aroma. This study focuses on the authenticity of coffee, particularly specialized coffee beans from microclimates that may be impacted by climate change. Advanced technologies, such as electronic nose (E-Nose) systems paired with machine learning techniques, play a significant role in achieving accurate and efficient authentication. Furthermore, the research addresses adulteration issues, such as blending different types of coffee beans, which can discourage farmers from participating in coffee cultivation. In this study, we develop an authentication method leveraging the olfactory characteristics of coffee aroma, emphasizing the unique interplay between microclimate conditions and flavor profiles. The clustering method of density-based spatial clustering of applications with noise (DBSCAN) technique is used to authenticate tropical climate specialty coffee and recognize adulterated specialty coffee beans. In our case study, adulteration in Arabica and Luwak specialty coffees was successfully detected using the DBSCAN technique combined with dimensionality reduction methods. This work has demonstrated a novel method for identifying specialty coffee authenticity and adulteration using the E-Nose system paired with machine learning techniques.