Coffee Research Articles

Beyond aroma: A sustainability performance analysis of Italian coffee roasting companies

AbstractCoffee consumption is becoming increasingly prevalent among a growing number of consumers worldwide. Despite ranking seventh in coffee consumption, Italy is the global coffee export leader, with almost 1000 coffee roasting companies across the country. As a product subject to increasing interest in sustainability, numerous studies address the economic, social and environmental challenges affecting coffee production. However, only a few evaluate the sustainability performance of roasting companies in consuming countries. This study examines the integration of corporate social responsibility (CSR) in business strategy to provide an overview of sustainability performance among Italian roasting companies. The analysis encompasses 78 sustainability practices across 49 businesses and assesses their communication to stakeholders. Furthermore, factors such as company size and specialty coffee sale were investigated for their influence on sustainability performance. The findings reveal a low commitment to sustainability within the Italian coffee sector, with 83.7% of companies in the first two stages of the five‐stage CSR assessment model. Although there is an interest in addressing product safety, quality, and consumer relations, responsible sourcing is often relegated to suppliers or voluntary sustainability standards. Communication is not effective, as more than half of the companies did not provide sustainability information on their websites. In this sample, the commitment to sustainability was directly related to the size of the business, and the same relationship was observed for roasters selling specialty coffees.

Diagnosis and prognosis of soybean roaster failures using particle swarms

In industry, the monitoring and diagnosis of production processes are crucial issues in ensuring plant reliability, performance and quality. In particular, food processing operations, such as coffee roasting, are subject to numerous risks of failure that can impact on productivity and the quality of the final product. In this context, the main objective of this study was to develop an innovative method for the diagnosis and prognosis of failures in a coffee roasting process. The proposed method differs from standard approaches by using the particle swarm optimization (PSO) algorithm applied to the analysis of signatures of key process variables. This new approach has improved fault detection, with a recognition rate of over 90% for the main types of fault identified, such as heating problems, air obstructions or leaks. In addition to diagnostics, the method has also demonstrated its effectiveness in prognosticating the state of health of the process, with an average error on the prediction of remaining service life reduced to 15%, compared with 35% for fixed-threshold methods. This work has therefore enabled us to develop an innovative method offering superior performance to standard approaches for the diagnosis and prognosis of failures in the roasting process.

Evaluation of caffeine levels in some popular drinks originated from tea, coffee, and energy drinks on the Vietnam market

Evaluation of caffeine levels in some popular drinks originated from tea, coffee, and energy drinks on the Vietnam market

China’s Coffee Frontier: A Tale of Two Regions and a Global Market

This essay explores the evolution of China’s coffee industry, focusing on two key regions—Yunnan and Hainan. Despite coffee’s late introduction to China compared to tea, Yunnan has become a dominant player, producing 98% of the nation’s coffee, largely Arabica. The region’s mountainous terrain and favorable climate have propelled its coffee industry, which has seen substantial foreign investment and efforts to enhance coffee quality. In contrast, Hainan’s tropical conditions make it ideal for Robusta production, though its cultural coffee practices, influenced by Southeast Asian migrants, set it apart. The essay also examines how the growing demand for coffee, spurred by urbanization and lifestyle changes, has shifted Chinese consumption patterns. Companies like Luckin Coffee and Starbucks have capitalized on this trend, contributing to both the domestic and global coffee markets. Despite rapid growth, China still represents a small share of global coffee production, but its coffee culture and industry are poised for further expansion. The synergy between rising specialty coffee demand and advancements in delivery services suggests continued growth for China’s coffee market on the world stage.

Caffeine intake, chronotype, and student sleep quality at Polytechnic of Leiria

Abstract Introduction Higher education students ingest very high doses of caffeine, on average twice the recommended safe dose. This excessive consumption can become problematic, ultimately affecting sleep quality and, consequently, academic performance. The aim of this work is to describe caffeine consumption, sleep quality and to characterize the chronotype and academic performance of students at Polytechnic of Leiria. Methods An online self-completion questionnaire was developed, consisting of several instruments: The Caffeine Consumption Questionnaire; Horne and Ostberg morningness-eveningness Questionnaire; Pittsburgh Sleep Quality Index (PSQI), to describe caffeine consumption, characterize chronotype and assess sleep quality, respectively. The mean, standard deviation, minimum and maximum values were calculated for the quantitative variables. Absolute and relative frequencies were calculated for the qualitative variables. Parametric tests were used to compare groups; when this was not possible, non-parametric tests were used. P < 0.05 was considered statistically significant. Results Of the 261 students (mean age: 23.26 ± 6.60 years), 64.2% had poor sleep quality and 45.3% reported an afternoon chronotype. It was found that men consumed more coffee and energy drinks than women, although women consumed more caffeine-containing food products. The average academic score was 14.56 ± 1.61. There was a statistically significant association (p < 0.01) between the afternoon chronotype and poor sleep quality and between the consumption of coffee and chocolate drinks and poor sleep quality. Conclusions Students at Polytechnic of Leiria tend to have poor sleep quality and an intermediate chronotype. Those with an afternoon chronotype or who drink coffee and chocolate drinks have poor sleep quality. Key messages • Accurately assessing the situation is essential for crafting suitable solutions. • Higher students should adjust their coffee consumption to achieve better sleep quality.

Kidney volume and function of low-birth-weight children at 5years: impact of singleton and twin birth.

Many studies have demonstrated the association between low birth weight (LBW) and chronic kidney disease, estimated glomerular filtration rate (eGFR) and kidney volume (KV). However, studies on twins and those investigating numerous perinatal factors beyond LBW, and their associations with various kidney parameters are scarce. A two-center cross-sectional study on five-year-old LBW children was conducted between 2021 and 2023. 110 children were enrolled (8 LBW, 58 very LBW (VLBW), 44 extremely LBW (ELBW)); 56 were twins. We examined associations between birth weight (BW), various prenatal, perinatal and postnatal factors, and eGFR, KV, tubular abnormalities and kidney ultrasound abnormalities, both in singletons and twins. In children with ELBW, eGFR correlated with BW (r = 0.55, P = 0.0018), while in those with BW ≥ 1000g, eGFR remained constant. Other factors associated with decreased eGFR were hypertensive disorder of pregnancy (93.86 vs. 87.26ml/min/1.73m2, P = 0.0285) in singletons, decreased growth velocity (β = 0.83, P = 0.0277) in twins, and lower total KV (tKV) and relative KV (rKV) in both singletons (r = 0.60, P < 0.0001 for tKV and r = 0.45, P = 0.0010 for rKV) and twins (β = 0.34, P < 0.0001 for tKV and β = 0.23, P = 0.0002 for rKV). Based on the multivariable models excluding KV, BW and gestational age were associated with eGFR in singletons, while male gender, BW, growth velocity, and coffee drinking during pregnancy were associated with eGFR in twins. However, in models that included KV, BW, gestational age and growth velocity were no longer significant. Total KV was associated with BW (r = 0.39, P = 0.0050 for singletons; β = 2.85, P < 0.0001 for twins), body mass index (r = 0.34, P = 0.0145 for singletons; β = 8.44, P < 0.0001 for twins), and growth velocity (β = 1.43, P = 0.0078). Twins born small for gestational age had lower tKV (70.88 vs 89.20ml, P < 0.0001). Relative KV showed similar associations. Relative kidney volumes were significantly lower for both kidneys compared to the reference population (55.02 vs 65.42ml/m2, P < 0.0001 for right kidney and 61.12 vs 66.25ml/m2, P = 0.0015 for left kidney); however, only 8.6% of children had rKV below 10th percentile. Many factors affect eGFR and KV, some of them differ between twins and singletons. Based on multivariable models, eGFR seems to be better predicted by KV than by BW and gestational age in LBW children. Relative kidney volumes were significantly lower in our cohort compared to the reference population, but only 8.6% of rKV were below 10th percentile.

Addition of commercial lactic acid bacteria as starter cultures in anaerobic fermentations of Coffea arabica L., in cherry or raisin stages

The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (&gt; 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.

Impact of coffee-derived chlorogenic acid on cognition: a systematic review and meta-analysis.

Coffee drinking has been associated with benefits for various health outcomes, with many attributed to the most prevalent family of polyphenols within coffee, chlorogenic acids (CGA). Whilst reviews of the association between coffee and cognition exist, evidence exploring effects of coffee-specific CGA on cognition has yet to be systematically synthesised. The purpose was to systematically review the current literature investigating the relationship between CGA from coffee and cognitive performance. A further objective was to undertake a meta-analysis of relevant randomised controlled trials (RCT). Observational and intervention studies were included if they considered coffee-based CGA consumption in human participants and applied a standardised measure of cognition. Furthermore, intervention studies were required to define the CGA content and include a control group/placebo. Studies were excluded if they examined CGA alone as an extract or supplement. A search of Scopus, PubMed, Web of Science, ScienceDirect and PsycINFO resulted in including twenty-three papers, six of which were interventions. The evidence from the broader systematic review suggests that CGA from coffee may need to be consumed chronically over a sustained period to produce cognitive benefits. However, the meta-analysis of RCT showed no benefits of coffee CGA intake on cognitive function (d = 0.00, 95% CI -0.05, 0.05). Overall, this review included a limited number of studies, the sample sizes were small, and a wide range of cognitive measures have been utilised. This indicates that further, good-quality interventions and RCT are required to systematically explore the conditions under which coffee CGA may provide benefits for cognitive outcomes.

The Impact of digital payments on small coffee business in India

India's coffee industry has experienced notable growth, fuelled by rising demand for specialty coffee and a thriving start-up culture. However, small coffee businesses continue to face challenges such as fierce competition, limited resources, and reliance on a cash-driven economy. This study examines the impact of digital payments on these small enterprises, focusing on key aspects like convenience, security, speed, data-driven insights, and reduced costs associated with cash handling. Utilizing a mixed-methods approach, the research integrates both quantitative and qualitative analyses. Primary data is gathered through structured surveys from 200-300 small coffee business owners and customers, complemented by in-depth interviews with 10-15 coffee shop owners. Additionally, secondary data from industry reports and case studies enriches the analysis. Statistical tools, including descriptive and inferential statistics, correlation analysis, and factor analysis, are employed for quantitative data, while thematic analysis interprets qualitative insights. The study reveals that digital payments significantly improve operational efficiency, enhance customer satisfaction, and boost revenue for small coffee businesses. Challenges such as digital literacy gaps, cyber security concerns, and infrastructural limitations remain. The findings recommend that small coffee businesses can optimize the benefits of digital payments by investing in digital literacy, addressing security issues, and leveraging data insights for informed decision-making.

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

Sustainable use of coffee roasting by-products: development of high value-added gummy candies

The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg -1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards.

The potential of kawa leaf coffee in reducing oxidative stress after physical exercise

The aim of this study was to analyze the effect of kawa leaf coffee drinks in reducing oxidative stress after physical exercise. This research is a pre-experiment with a one group pretest-post-test design. A total of 10 pentanque athletes aged between 18-22 years (male; n1=6 and female; n2=4) participated voluntarily. The research procedure includes taking blood samples as pretest and post-test data to analyze levels of Hemoglobin (Hb), Leukocytes, Malondialdehyde (MDA) and Interleukin-6 (IL-6). Participants run 400 m and rested for 10-15 minutes, then were given kawa leaf coffee which had been soaked in boiling hot water for five minutes. The results of the study showed that analysis of the antioxidant activity of kawa leaf coffee drinks that were soaked in boiling water for 5 minutes had the best oxidant activity (6936.58 ppm with 6.93%). This drink has an effective influence on oxidative stress levels, and there is no significant potential as a balancer for Hb, Leukocytes, MDA, and IL-6 (p&gt;0.05). In conclusion, kawa leaf coffee can be used as an alternative drink for athletes and non-athletes to minimize spikes in MDA as a marker of oxidative stress after physical exercise. Keywords: physical exercise, oxidative stress, kawa leaf coffee

Smack‐talking and tinder swiping: Social creativity and CSR in specialty coffee

Smack‐talking and tinder swiping: Social creativity and CSR in specialty coffee

Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta (Coffea canephora) germplasm from the Democratic Republic of the Congo

Research on the chemical composition of coffee beans and its correlation with sensory quality is advancing, but the metabolites in coffee leaves have often been overlooked. This study investigated the metabolite profiles of roasted coffee, green beans, and coffee leaves from 39 C. canephora genotypes through LC-HRMS with an untargeted metabolomics approach. Our results showed that metabolite profiles of roasted coffee, green beans, and coffee leaves can be discriminated based on the coffee's sensory quality. The highest predictive power of coffee sensory quality was achieved with the metabolite profiles of the coffee leaves. Genotypes with varying genetic backgrounds could only be discriminated by the metabolite profiles of the coffee leaves. Metabolite marker compounds predictive of sensory quality were a putative quercetin derivate in green beans and likely physagulin E and argophyllin in coffee leaves. Estimated levels of caffeoylquinic acids, dicaffeoylquinic acids, and caffeoylquinic acid lactones were higher in roasted coffee with a lower sensory quality. These differences were not apparent in their respective green beans and coffee leaves. Overall, our study revealed the promising potential of the metabolite profile of coffee leaves as a predictive tool for coffee sensory quality and the genetic background of C. canephora.

Association between coffee consumption and metabolic syndrome: A cross-sectional and Mendelian randomization study.

This study investigates the associations between coffee consumption and metabolic syndrome and its components, as well as the effect of milk, sugar, and artificial sweeteners on these associations. A cross-sectional analysis was conducted with 351805 UK Biobank participants. Coffee consumption data were collected via food frequency questionnaires and 24-h recall. Metabolic syndrome was identified through blood biochemistry and self-reported medication use. Odds ratios were calculated using multivariable logistic regression, and results were verified with two-sample Mendelian randomization. Consuming up to two cups of coffee per day was inversely associated with metabolic syndrome (1 cup/day: odds ratio [OR]: 0.88, 95% confidence interval [CI]: 0.85-0.92; 2 cups/day: OR: 0.90, 95% CI: 0.86-0.93). Higher intakes showed near-null associations. Mendelian randomization did not support a causal link between coffee intake and metabolic syndrome. Both self-reported and genetically predicted high coffee consumption (four cups per day or more) were associated with central obesity. The inverse association between coffee consumption and metabolic syndrome was more profound among drinkers of ground coffee than those of instant coffee. Results were similar when stratified by the use of milk and sugar, yet the use of artificial sweetener with coffee was positively associated with metabolic syndrome and all component conditions. Coffee consumption may increase the risk of central obesity but is unlikely to impact the risk of metabolic syndrome. The potential health effects of artificial sweeteners in coffee need further investigation.

Lipidomics reveals the effects of various processing parameters on the lipid composition and activity of roasted coffee oil

Lipids are an important part of the roasting and extraction of coffee, as they impart flavor and aroma to the coffee while it is roasting. Here, coffee oil was extracted from roasted coffee beans, and several ethanol extraction (EE), ultrasound extraction (UE), microwave extraction (ME), and ultrasonic-enzyme extraction (UME) treatments were performed. The oils from the UME group were better in terms of color, acid value, peroxide value, tocopherol content, and other indicators. Glycerolipids, glycerophospholipids, and sphingolipids were evaluated in the three groups via coffee oil analysis via quantitative lipidomics. The sphingolipid and glycerophospholipid metabolic pathways showed considerable lipid enrichment when the identified differential lipids were subjected to metabolic pathway enrichment. Coffee oils subjected to various processing techniques showed substantial changes, as determined by multivariate regression; significantly different lipids were identified as candidate biomarkers. The production of coffee goods can benefit from these new insights into the extraction and application of coffee oil.

Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador

Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador

Eco-efficiency of coffee production and consumption in the UK at the product and sectoral levels

Coffee is one of the most consumed products globally, and yet its eco-efficiency is still unknown. To address this knowledge gap, this paper examines for the first time the life cycle eco-efficiency of different coffee drinks to identify the most sustainable options and opportunities for improvements in the coffee industry. Nine types of coffee are considered: espresso, latte, cappuccino, Americano, drip-filter, coffee pods, spray-dried and freeze-dried instant, and instant coffee mix. Taking a cradle-to-grave approach, the following life stages are included: coffee cultivation, production and consumption, and end-of-life valorisation of spent coffee grounds. The methodology follows the eco-efficiency ISO 14045 standard to measure the environmental efficiency of a system relative to the economic value it generates. The eco-efficiency is estimated at both the product (one serving) and sectoral (annual consumption) levels based on life cycle assessment (LCA), life cycle costing (LCC) and economic value added (VA). The results show that latte has the highest environmental impacts and LCC but it also has the highest VA at both the product and sectoral levels. Spray-dried instant coffee, on the other hand, has the lowest impacts but also the lowest VA, which makes it the least eco-efficient option. Espresso emerges as the most eco-efficient drink because it has moderate environmental impacts and high VA. Latte and coffee pods are the second most eco-efficient drinks, followed by cappuccino, Americano, and instant coffee mix. Valorising spent coffee grounds could reduce the environmental impacts, LCC and increase the VA at the sectoral level. For example, the climate change impact would be reduced by 80.5–132.1 kt CO2 eq./yr and primary energy demand by 0.9–2.3 PJ/yr while also increasing the VA by £50.2–95 M/yr. When compared to some other food sectors, coffee is 6.4 times more eco-efficient than cheddar cheese and 5.4 times than ice cream and biscuits, respectively. The findings of this study can be used to guide businesses, consumers and policy makers in identifying more eco-efficient coffee products and improving the environmental and economic sustainability of the coffee industry.

Development of an ESP32 Microcontroller-based Colorimeter with an Android App for the Verification of Roasting Degree of Coffee Beans

A lo w-cost and portable colorimeter was developed using an ESP32 microcontroller and a TCS34725 color sensor to monitor the degree of coffee roast, crucial for maintaining flavor consistency and controlling product quality across different batches. The colorimeter detected color recognition resulting in RGB color intensity values, which could be displayed on the device’s TFT LCD touchscreen. Additionally, colorimetric data was transmitted in real-time via WiFi and stored in a MySQL database using an Android app created with the MIT App Inventor platform. The colorimeter was powered by a rechargeable lithium phosphate battery. The consistency of coffee roasting was ensured by self-identifying the standard RGB values of the roasted coffee beans at five degrees (light, light-medium, medium, medium-dark, and dark) with the app. The darker the color of the roasted coffee, the lower the RGB values were gained. The color detection was highly precise, with a relative standard deviation of less than 5%.