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22-AUGUST-2008 06:13:22 - Coffee For other uses, see Coffee disambiguation. Coffee A cup of coffee. Type Hot or Cold Beverage Manufacturer Varied Country of origin Ethiopia Introduced around 800 AD Color Dark Brown / Light Brown Coffee is a widely-consumed stimulant beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia.1 From there, it spread to Egypt and Yemen, and by the 15th century had reached Armenia, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe, Indonesia and the Americas.2 Today, coffee is one of the most popular beverages worldwide.3 Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora also known as Coffea robusta and Coffea arabica. These are cultivated in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways. Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia.4 It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe. Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries,5 and in 2005, it was the world's seventh largest legal agricultural export by value.6 Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions; whether the effects of coffee are positive or negative is still disputed.7 Contents 1 Etymology 2 History 3 Biology 4 Cultivation 4.1 Production 4.2 Ecological effects 4.3 Economics 5 Processing 5.1 Roasting 5.2 Storage 5.3 Preparation 5.4 Presentation 6 Social aspects 7 Health and pharmacology 7.1 Caffeine content 8 References 9 Bibliography 10 External links Etymology The English word coffee first came to be used in the early- to mid-1600s, but early forms of the word date to the last decade of the 1500s.8 It comes from the Italian caffè. The term was introduced to Europe via the Ottoman Turkish kahve which is in turn derived from the Arabic: قهوة‎, qahweh.910 The origin of the Arabic term is uncertain; it is either derived from the name of the Kaffa region in western Ethiopia, where coffee was cultivated, or by a truncation of qahwat al-bÅ«nn, meaning wine of the bean in Arabic. In Eritrea, bÅ«nn also meaning wine of the bean in Tigrinya is used.11 The Amharic and Afan Oromo name for coffee is bunna. History Main article: History of coffee Over the door of a Leipzig coffeeshop is a sculptural representation of a man in Turkish dress receiving a cup of coffee from a boy. Over the door of a Leipzig coffeeshop is a sculptural representation of a man in Turkish dress receiving a cup of coffee from a boy. Coffee use can be traced at least to as early as the 9th century, when it appeared in the highlands of Ethiopia.1 According to legend, Ethiopian shepherds were the first to observe the influence of the caffeine in coffee beans when the goats appeared to dance and to have an increased level of energy after consuming wild coffee berries.12 The legend names the shepherd Kaldi. From Ethiopia, coffee spread to Egypt and Yemen.13 It was in Arabia that coffee beans were first roasted and brewed similarly as they are today. By the 15th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. In 1583, Leonhard Rauwolf, a German physician, gave this description of coffee after returning from a ten year trip to the Near East:14 A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu. From the Muslim world, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the Muslim drink. The first European coffee house opened in Italy in 1645.2 The Dutch were the first to import coffee on a large scale, and they were among the first to defy the Arab prohibition on the exportation of plants or unroasted seeds when Pieter van den Broeck smuggled seedlings from Aden into Europe in 1616.15 The Dutch later grew the crop in Java and Ceylon.16 The first exports of Indonesian coffee from Java to the Netherlands occurred in 1711. 17 Through the efforts of the British East India Company, coffee became popular in England as well. It was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.18 When coffee reached North America during the colonial period, it was initially not as successful as it had been in Europe. During the Revolutionary War, however, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was partly due to the reduced availability of tea from British merchants.19 After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew, and high demand during the American Civil War together with advances in brewing technology secured the position of coffee as an everyday commodity in the United States.20 Noted as one of the world's largest, most valuable, legally traded commodities after oil, coffee has become a vital cash crop for many Third World countries. Over one hundred million people in developing countries have become dependent on coffee as the primary source of income Ponte 1. Coffee has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia21 as well as many Central American countries 1 Biology Main article: Coffea Illustration of Coffea arabica plant and seeds Illustration of Coffea arabica plant and seeds The Coffea plant is native to subtropical Africa and southern Asia.22 It belongs to a genus of 10 species of flowering plants of the family Rubiaceae. It is an evergreen shrub or small tree that may grow 5 meters 16 ft tall when unpruned. The leaves are dark green and glossy, usually 10-15 centimeters 3.9-5.9 in long and 6.0 centimeters 2.4 in wide. It produces clusters of fragrant, white flowers that bloom simultaneously. The fruit berry is oval, about 1.5 centimeters 0.6 in long,23 and green when immature, but ripens to yellow, then crimson, becoming black on drying. Each berry usually contains two seeds, but from 5 to 10 percent of the berries24 have only one; these are called peaberries.25 Berries ripen in seven to nine months. Cultivation Main article: Coffee varieties Coffee is usually propagated by seeds. The traditional method of planting coffee is to put 20 seeds in each hole at the beginning of the rainy season; half are eliminated naturally. Coffee is often intercropped with food crops, such as corn, beans, or rice, during the first few years of cultivation.23 Map showing areas of coffee cultivation r:Coffea canephora m:Coffea canephora and Coffea arabica. a:Coffea arabica. Map showing areas of coffee cultivation r:Coffea canephora m:Coffea canephora and Coffea arabica. a:Coffea arabica. The two main cultivated species of the coffee plant are Coffea canephora and Coffea arabica. Arabica coffee from C. arabica is considered more suitable for drinking than robusta coffee from C. canephora; robusta tends to be bitter and have less flavor than arabica. For this reason, about three-quarters of coffee cultivated worldwide is C. arabica.22 However, C. canephora is less susceptible to disease than C. arabica and can be cultivated in environments where C. arabica will not thrive. Robusta coffee also contains about 40-50 percent more caffeine than arabica.1 For this reason, it is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robustas are used in some espresso blends to provide a better foam head and to lower the ingredient cost.26 Other cultivated species include Coffea liberica and Coffea esliaca, believed to be indigenous to Liberia and southern Sudan, respectively.1 Most arabica coffee beans originate from either Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout southeast Asia, and to some extent in Brazil.22 Beans from different countries or regions usually have distinctive characteristics such as flavor, aroma, body, and acidity.27 These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies varietals and processing.28 Varietals are generally known by the region in which they are grown, such as Colombian, Java, or Kona. Production Brazil is world leader in production of green coffee followed by Vietnam, Indonesia, Colombia, Mexico and India. Top Ten Green Coffee Producers - 2005 Country Production Int $1000 Footnote Production MT Footnote Flag of Brazil Brazil 1,781,684 C 2,179,270 Flag of Vietnam Vietnam 809,384 C 990,000 Flag of Indonesia Indonesia 622,986 C 762,006 Flag of Colombia Colombia 558,050 C 682,580 Flag of Mexico Mexico 254,148 C 310,861 F Flag of India India 224,829 C 275,000 Flag of Ethiopia Ethiopia 212,566 C 260,000 F Flag of Guatemala Guatemala 177,084 C 216,600 F Flag of Honduras Honduras 155,860 C 190,640 Flag of Uganda Uganda 152,066 C 186,000 F No symbol = official figure,F = FAO estimate, = Unofficial figure, C = Calculated figure; Production in Int $1000 have been calculated based on 1999-2001 international prices Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision Ecological effects Main article: Coffee and the environment A flowering Coffea arabica tree in a Brazilian plantation A flowering Coffea arabica tree in a Brazilian plantation Originally, coffee farming was done in the shade of trees, which provided habitat for many animals and insects.29 This method is commonly referred to as the traditional shaded method. Many farmers but not all have decided to modernize their production methods and switch to a method where farmers would now use sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields but requires the clearing of trees and increased use of fertilizer and pesticides.30 Traditional coffee production, on the other hand, caused berries to ripen more slowly and it produced lower yields compared to the modernized method but the quality of the coffee is allegedly superior.citation needed In addition, the traditional shaded method is environmentally friendly and serves as a habitat for many species. Opponents of sun cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of these practices.29 The American Birding Association has led a campaign for shade-grown and organic coffees, which it says are sustainably harvested.31 However, while certain types of shaded coffee cultivation systems show greater biodiversity than full-sun systems, they still compare poorly to native forest in terms of habitat value.32 Another issue concerning coffee is its use of water. According to New Scientist, it takes about 140 litres of water to grow the coffee beans needed to produce one cup of coffee, and the coffee is often grown in countries where there is a water shortage, like Ethiopia.33 Economics Main article: Economics of coffee NPOV This article or section relies extensively on quotes that were previously collated by an advocacy or lobbying group. Brazil remains the largest coffee exporting nation, but in recent years Vietnam has become a major producer of robusta beans.34 Colombia is the third exporter and the largest producer of washed arabica coffee. Robusta coffees, traded in London at much lower prices than New York's arabica, are preferred by large industrial clients, such as multinational roasters and instant coffee producers, because of the lower cost. Four single roaster companies buy more than 50 percent of all of the annual production: Kraft, Nestlé, Procter Gamble, and Sara Lee.35 The preference of the Big Four coffee companies for cheap robusta is believed by many to have been a major contributing factor to the crash in coffee prices,36 and the demand for high-quality arabica beans is only slowly recovering. Many experts believe the giant influx of cheap green coffee after the collapse of the International Coffee Agreement of 1975-1989 led to the prolonged price crisis from 1989 to 2004.32 In 1997 the price of coffee in New York broke US$3.00/lb, but by late 2001 it had fallen to US$0.43/lb.37 In 2007, wholesale coffee was about US$1/lb e.g. 69 cents in London in March to 134 cents in New York in October, with robusta being about 70% of the price of arabica. Retail prices varied from an average of $3 in Poland to $3.50 in the US to $17 in the UK.38 The concept of fair trade labeling, which guarantees coffee growers a negotiated pre-harvest price, began with the Max Havelaar Foundation's labelling program in the Netherlands. In 2004, 24,222 metric tons out of 7,050,000 produced worldwide were fair trade; in 2005, 33,991 metric tons out of 6,685,000 were fair trade, an increase from 0.34 percent to 0.51 percent.3940 A number of studies have shown that fair trade coffee has a positive impact on the communities that grow it. A study in 2002 found that fair trade strengthened producer organizations, improved returns to small producers, and positively affected their quality of life.41 A 2003 study concluded that fair trade has greatly improved the well-being of small-scale coffee farmers and their families42 by providing access to cr and external development funding43 and greater access to training, giving them the ability to improve the quality of their coffee.44 The families of fair trade producers were also more stable than those who were not involved in fair trade, and their children had better access to education.45 A 2005 study of Bolivian coffee producers concluded that Fairtrade certification has had a positive impact on local coffee prices, economically benefiting all coffee producers, Fairtrade certified or not.46 The production and consumption of Fair Trade Coffee has grown in recent years as some local and national coffee chains have started to offer fair trade alternatives.47 Processing Roasting Main articles: Coffee processing and Coffee roasting Roasted coffee beans Roasted coffee beans Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. First, coffee berries are picked, generally by hand. Then, they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the seeds-usually called beans-are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of highly polluted coffee wastewater. Finally the seeds are dried, sorted, and labeled as green coffee beans.48 The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted.49 The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging. The actual roasting begins when the temperature inside the bean reaches 200 °C 392 °F, though different varieties of beans differ in moisture and density and therefore roast at different rates.50 During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean.51 Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205 °C 400 °F, other oils start to develop.50 One of these oils is caffeol, created at about 200 °C 392 °F, which is largely responsible for coffee's aroma and flavor.16 Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium-light, medium, medium-dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted beans illuminated with a light source in the near infrared spectrum. This elaborate light meter uses a process known as Spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development. Such devices are routinely used for quality assurance by coffee roasting businesses. Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.52 A small amount of chaff is produced during roasting from the skin left on the bean after processing.53 Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans.50 Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steaming them, then using a solvent to dissolve caffeine-containing oils.16 Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.16 Storage Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideal conditions are air-tight and cool. Air, moisture, heat and light are the environmental factors54 in order of importance to preserving flavor in coffee beans. Folded-over bags, a common way consumers often purchase coffee, is generally not ideal for long-term storage because it allows air to enter. A better package contains a one-way valve, which prevents air from entering.54 Preparation Main article: Coffee preparation Espresso brewing, with dark reddish-brown crema Espresso brewing, with dark reddish-brown crema Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or in the home. They are most commonly ground at a roastery then packaged and sold to the consumer, though whole bean coffee can be ground at home. Coffee beans may be ground in several ways. A burr mill uses revolving elements to shear the bean, an electric grinder smashes the beans with blunt blades moving at high speed, and a mortar and pestle crushes the beans. The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grind. The most common grinds are between the extremes; a medium grind is used in most common home coffee brewing machines.55 Coffee may be brewed by several methods: boiled, steeped, or pressured. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method.56 It is prepared by powdering the beans with a mortar and pestle, then adding the powder to water and bringing it to a boil in a pot called a cezve or, in Greek, a briki. This produces a strong coffee with a layer of foam on the surface.56 Machines such as percolators or automatic coffeemakers brew coffee by gravity. In an automatic coffeemaker, hot water drips onto coffee grounds held in a coffee filter made of paper or perforated metal, allowing the water to seep through the ground coffee while absorbing its oils and essences. Gravity causes the liquid to pass into a carafe or pot while the used coffee grounds are retained in the filter.57 In a percolator, boiling water is forced into a chamber above a filter by pressure created by boiling. The water then passes downwards through the grounds due to gravity, repeating the process until shut off by an internal timer.57 or, more commonly, a thermostat which turns off the heater when the entire pot reaches a certain temperature. This thermostat also serves to keep the coffee warm it turns on when the pot cools, but requires the removal of the basket holding the grounds after the initial brewing to avoid additional brewing as the pot reheats. Purists do not feel that this repeated boiling is conducive to the best coffee. Coffee may also be brewed by steeping in a device such as a French press also known as a cafetière. Ground coffee and hot water are combined in a coffee press and left to brew for a few minutes. A plunger is then depressed to separate the coffee grounds, which remain at the bottom of the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine.58 The espresso method forces hot, but not boiling, pressurized water through ground coffee. As a result of brewing under high pressure ideally between 9-10 atm the espresso beverage is more concentrated as much as 10 to 15 times the amount of coffee to water as gravity brewing methods can produce and has a more complex physical and chemical constitution. A well prepared espresso has a reddish-brown foam called crema that floats on the surface.55 The drink Americano is popularly thought to have been named after American soldiers in WW II who found the European way of drinking espresso too strong. Baristas would cut the espresso with hot water for them. Presentation is an integral part of coffeehouse service, as illustrated by the fancy design layered into this latte Presentation is an integral part of coffeehouse service, as illustrated by the fancy design layered into this latte citation needed Presentation French petit noir French petit noir Once brewed, coffee may be presented in a variety of ways. Drip brewed, percolated, or French-pressed/cafetière coffee may be served with no additives or sugar colloquially known as black , or with either milk, cream, or both. When served cold, it is called iced coffee. Espresso-based coffee has a wide variety of possible presentations. In its most basic form, it is served alone as a shot or in the more watered down style café américano-a shot or two of espresso with hot water.59 The Americano should be served with the espresso shots on top of the hot water to preserve the crema. Milk can be added in various forms to espresso: steamed milk makes a cafè latte,60 equal parts espresso and milk froth make a cappuccino,59 and a dollop of hot, foamed milk on top creates a caffè macchiato.61 The use of steamed milk to form patterns such as hearts or maple leafs is referred to as latte art. A number of products are sold for the convenience of consumers who do not want to prepare their own coffee. Instant coffee is dried into soluble powder or freeze dried into granules that can be quickly dissolved in hot water.62 Canned coffee has been popular in Asian countries for many years, particularly in Japan and South Korea. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Bottled coffee drinks are also consumed in the United States.63 Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee and costs about 10 cents a cup to produce. The machines used can process up to 500 cups an hour, or 1,000 if the water is preheated.64 Social aspects Main article: Social aspects of coffee See also: Coffeehouse for a social history of coffee, and caffè for specifically Italian traditions. A coffeehouse in Palestine 1900 A coffeehouse in Palestine 1900 Coffee was initially used for spiritual reasons. At least 1,000 years ago, traders brought coffee across the Red Sea into Arabia modern day Yemen, where Muslim monks began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as qishr kisher in modern usage and was used during religious ceremonies.citation needed Coffee became the substitute beverage in place of wine in spiritual practices where wine was forbidden.12 Coffee drinking was briefly prohibited to Muslims as haraam in the early years of the 16th century, but this was quickly overturned. Use in religious rites among the Sufi branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a heretic substance, and its production and consumption were briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV.65 Coffee, regarded as a Muslim drink, was prohibited to Ethiopian Orthodox Christians until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to its banning in England, among other places.66 A contemporary example of coffee prohibition can be found in The Church of Jesus Christ of Latter-day Saints.67 The organization claims that it is both physically and spiritually unhealthy to consume coffee.68 This comes from the Mormon doctrine of health, given in 1833 by Mormon founder Joseph Smith, in a revelation called the Word of Wisdom. It does not identify coffee by name, but includes the statement that hot drinks are not for the belly, which has been interpreted to forbid both coffee and tea.68 Quite a number of members of the Seveth-day Adventist Church too avoid caffienated drinks. The church in its teachings asks its members to avoid tea and coffee and other stimulants. Studies conducted on Adventists have shown a small but statistically significant association between coffee consumption and mortality from ischemic heart disease, other cardiovascular disease, all cardiovascular diseases combined, and all causes of death. 69 Health and pharmacology Main article: Coffee and health Coffee ingestion on average is about a third of that of tap water in North America and Europe.3 Worldwide, 6.7 million metric tons of coffee were produced annually in 1998-2000, and the forecast is a rise to 7 million metric tons annually by 2010.70 Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Findings are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding negative effects of coffee consumption.7 Coffee appears to reduce the risk of Alzheimer's disease, Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver,71 and gout, but it increases the risk of acid reflux and associated diseases.72 Some health effects of coffee are due to its caffeine content, as the benefits are only observed in those who drink caffeinated coffee, while others appear to be due to other components.73 For example, the antioxidants in coffee prevent free radicals from causing cell damage.74 Coffee's negative health effects are mostly due to its caffeine content. Research suggests that drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls.75 Excess coffee consumption may lead to a magnesium deficiency or hypomagnesaemia,76 and may be a risk factor for coronary heart disease. Some studies suggest that it may have a mixed effect on short-term memory, by improving it when the information to be recalled is related to the current train of thought, but making it more difficult to recall unrelated information.77 About 10% of people with a moderate daily intake 235 mg per day reported increased depression and anxiety when caffeine was withdrawn,78 and about 15% of the general population report having stopped caffeine use completely, citing concern about health and unpleasant side effects.79 Nevertheless, the mainstream view of medical experts is that drinking three 8-ounce 236 ml cups of coffee per day considered average or moderate consumption does not have significant health risks for adults.80 American scientist Yaser Dorri has suggested that the smell of coffee can restore appetite and refresh olfactory receptors. He suggests that people can regain their appetite after cooking by smelling coffee beans, and that this method might also be used for research animals.81 Coffee enemas may have properties which may help cancer patients.82 Caffeine content Caffeine molecule Caffeine molecule Depending on the type of coffee and method of preparation, the caffeine content of a single serving can vary greatly. On average, a single cup of coffee of about 207 milliliters 7 fluid ounces or a single shot of espresso of about 30 mL 1oz can be expected to contain the following amounts of caffeine:83848586 Drip coffee: 115-175 mg 0.56-0.85 mg/ml Espresso: 60 mg 2 mg/ml Brewed/Pressed: 80-135 mg 0.39-0.65 mg/ml Instant: 65-100 mg 0.31-0.48 mg/ml Decaf, brewed: 3-4 mg Decaf, instant: 2-3 mg. References ^ a b c d Mekete Belachew, Coffee, in von Uhlig, Siegbert, ed., Encyclopaedia Aethiopica Weissbaden: Horrowitz, 2003, p.763. ^ a b Meyers, Hannah 2005-03-07. Suave Molecules of Mocha -- Coffee, Chemistry, and Civilization. Retrieved on 2007-02-03. ^ a b Villanueva, Cristina M.; Cantor, Kenneth P.; King, Will D.; Jaakkola, Jouni J. K.; Cordier, Sylvaine; Lynch, Charles F.; Porru, Stefano; Kogevinas, Manolis 2006. Total and specific fluid consumption as determinants of bladder cancer risk. International Journal of Cancer 118 8: 2040-2047. doi:10.1002/ijc.21587. Retrieved on 2006-08-02. ^ Richard Pankhurst, Economic History of Ethiopia Addis Ababa: Haile Selassie I University, 1968, p. 198 ^ FAO Statistical Yearbook 2004 Vol. 1/1 Table C.10: Most important imports and exports of agricultural products in value terms2004. FAO Statistics Division 2006. Retrieved on 2007-09-13. ^ FAOSTAT Core Trade Data commodities/years. FAO Statistics Division 2007. Retrieved on 2007-10-24. To retrieve export values: Select the commodities/years tab. Under subject, select Export value of primary commodity. Under country, select World. Under commodity, hold down the shift key while selecting all commodities under the single commodity category. Select the desired year and click show data. A list of all commodities and their export values will be displayed. ^ a b Kummer, Corby 2003. Caffeine and Decaf, The Joy of Coffee. Houghton Mifflin Cookbooks, 160-165. ISBN 0618302409. Retrieved on 2008-02-23. ^ Coffee. Etymology Dictionary Online. Douglas Harper. Retrieved on 2007-10-07. ^ Coffee drinking. Merriam-Webster Dictionary. Merriam-Webster Online. Retrieved on 2007-07-27. ^ Metcalf, 1999, p. 123. ^ Coffee. The Oxford English Dictionary Online. Oxford English Dictionary. Retrieved on 2007-07-27. ^ a b History of Coffee. Jameson Coffee. ^ John K. Francis. Coffea arabica L. RUBIACEAE. Factsheet of U.S. Department of Agriculture, Forest Service. Retrieved on 2007-07-27. ^ Léonard Rauwolf. Reise in die Morgenländer in German. ^ All About Coffee 1 ^ a b c d Dobelis, Inge N., Ed.: Magic and Medicine of Plants. Pleasantville: The Reader's Digest Association, Inc., 1986. Pages 370-371. ^ Dieter Fischer. History of Indonesian coffee. Specialty Coffee Association of Indonesia. Retrieved on 2008-08-13. ^ Pendergrast, Mark 1999. Uncommon Grounds: The History of Coffee and How It Transformed Our World. Basic Books. ISBN 0-465-05467-6. ^ Columbia Encyclopedia. Coffee. Columbia University Press. Retrieved on 2007-07-31. ^ Roasted Coffee SIC 2095. All Business. ^ Cousin, Tracey L. June 1997. Ethiopia Coffee and Trade. American University. Retrieved on 2008-03-18. ^ a b c Botanical Aspects. International Coffee Organization. Retrieved on 2007-07-19. ^ a b James A. Duke. Coffea arabica L.. Purdue University. Retrieved on 2007-07-20. ^ Feature Article: Peaberry Coffee. Retrieved on 2006-11-10. ^ S. Hamon, M. Noirot, and F. Anthony, Developing a coffee core collection using the principal components score strategy with quantitative data PDF, Core Collections of Plant Genetic Resources, 1995. ^ Reynolds, Richard. Robusta's Rehab. Coffee Geek. Retrieved on 2007-07-31. ^ Coffee: A Guide to Buying Brewing and Enjoying, 5th ion, by Kenneth Davids ^ Castle, Timothy 1991. The Perfect Cup: A Coffee Lover's Guide to Buying, Brewing, and Tasting. Da Capo Press, 158. ISBN 0201570483. ^ a b Janzen, Daniel H. or 1983. Natural History of Costa Rica. Chicago, IL: University of Chicago Press. ISBN 0226393348. ^ Salvesen, David. The Grind Over Sun Coffee. Smithsonian National Zoological Park. Retrieved on 2007-09-24. ^ Song Bird Coffee. Thanksgiving Coffee Company. ^ a b Rickert, Eve 2005-12-15. Environmental effects of the coffee crisis: a case study of land use and avian communities in Agua Buena, Costa Rica. M.Sc. Thesis, The Evergreen State College. ^ Earth: The parched planet by Fred Pearce, New Scientist 25 Feb., 2006. ^ Alex Scofield. Vietnam: Silent Global Coffee Power. Retrieved on 2007-08-01. ^ Stein, Nicholas 9, 2002. Crisis in a Coffee Cup. CNNMoney.com. Retrieved on 2007-07-23. ^ CoffeeGeek - So You Say There's a Coffee Crisis. Retrieved on 2006-08-26. ^ Cost Pass-Through in the U.S. Coffee Industry / ERR-38 PDF, Economic Research Service, USDA. ^ www.ico.org/documents/cmr1107e.pdf ^ Total Production of Exporting Countries. Retrieved on 2007-07-31. ^ FLO International: Coffee. Retrieved on 2007-10-16. ^ Ronchi, L. 2002. The Impact of Fair Trade on Producers and their Organizations: A Case Study with Coocafe in Costa Rica. University of Sussex. p25-26. ^ Murray D., Raynolds L. Taylor P. 2003. One Cup at a time: Poverty Alleviation and Fair Trade coffee in Latin America. Colorado State University, p28 ^ Taylor, Pete Leigh 2002. Poverty Alleviation Through Participation in Fair Trade Coffee Networks, Colorado State University, p18. ^ Murray D., Raynolds L. Taylor P. 2003. One Cup at a time: Poverty Alleviation and Fair Trade coffee in Latin America. Colorado State University, p8 ^ Murray D., Raynolds L. Taylor P. 2003. One Cup at a time: Poverty Alleviation and Fair Trade coffee in Latin America. Colorado State University, p10-11 ^ Eberhart, N. 2005. Synthèse de l'étude d'impact du commerce équitable sur les organisations et familles paysannes et leurs territoires dans la filière café des Yungas de Bolivie. Agronomes et Vétérinaires sans frontières, p29. ^ Balch-Gonzalez, M, Kmareka.com 2003. Good Coffee, Better World, The Ethics and Economics of Fair Trade Coffee 2 ^ Kummer, Corby. The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying, Houghton Mifflin, 38. August 19, 2003. ISBN 978-0618302406. ^ Kummer, Corby. The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying, Houghton Mifflin, 37. August 19, 2003. ISBN 978-0618302406. ^ a b c Ball, Trent; Sara Guenther; Ken Labrousse; Nikki Wilson. Coffee Roasting. Washington State University. Retrieved on 2007-07-18. ^ Kummer, Corby. The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying, Houghton Mifflin, 261. August 19, 2003. ISBN 978-0618302406. ^ Cipolla, Mauro. Educational Primer: Degrees of Roast. Bellissimo Info Group. Retrieved on 2007-07-19. ^ Coffee Roasting Operations. Bay Area Air Quality Management District 1998-05-15. Retrieved on 2007-07-27. ^ a b Alton Brown. True Brew. Food Network. Retrieved on 2008-02-18. ^ a b Rothstein, Scott. Brewing Techniques. Retrieved on 2007-07-19. ^ a b Ukers, William Harrison 1993-01-01. All about Coffee. Gale Research; 2d ed ion, 725. ISBN 978-0810340923. ^ a b Levy, Joel November 2002. Really Useful: The Origins of Everyday Things. Firefly Books, 1948. ISBN 978-1552976227. ^ Davids, Kenneth 1991. Coffee: A Guide to Buying, Brewing, and Enjoying. 101 Productions, 128. ISBN 978-1564265005. ^ a b Castle, Timothy; Joan Nielsen 1999. The Great Coffee Book. Ten Speed Press, 94. ISBN 978-1580081221. ^ Fried, Eunice November 1993. The lowdown on caffe latte, Black Enterprise. Retrieved on 2007-09-26. ^ Miller, Emily Wise May 2003. The Food Lover's Guide to Florence: With Culinary Excursions in Tuscany. Ten Speed Press, 12. ISBN 978-1580084352. ^ Hobhouse, Henry 2005-12-13. Seeds of Wealth: Five Plants That Made Men Rich. Shoemaker Hoard, 294. ISBN 978-1593760892. ^ Associated Press 2005-12-06. Report: Coke, Pepsi faceoff brewing. CNN Money. Retrieved on 2007-09-24. ^ Regarding liquid coffee concentrate: Wall Street Journal, March 21, 2005, page C4, Commodities Report ^ Hopkins, Kate 2006-03-24. Food Stories: The Sultan's Coffee Prohibition. Retrieved on 2006-09-12. ^ Allen, Stewart. The Devil's Cup. Random House. ISBN 978-0345441492. ^ http://www.coffeefacts.com/ Coffee abstinence ^ a b Who Are the Mormons?. Church of Jesus Christ of Latter-day Saints. ^ http://findarticles.com/p/articles/mi_m0887/is_n9_v11/ai_12673616 ^ FAO 2003. Coffee. Medium-term prospects for agricultural commodities. Projections to the year 2010. Retrieved on 2006-10-16. Global output is expected to reach 7.0 million metric tons 117 million bags by 2010 compared to 6.7 million metric tons 111 million bags in 1998-2000 ^ Klatsky, Arthur L.; Morton, C.; Udaltsova, N.; Friedman, D. 2006. Coffee, Cirrhosis, and Transaminase Enzymes. Archives of Internal Medicine 166 11: 1190-1195. doi:10.1001/archinte.166.11.1190. PMID 16772246. Retrieved on 2008-02-23. ^ Causes of Heartburn - Causes of Acid Reflux - Heartburn Causes - Acid Reflux Causes ^ Pereira, Mark A.; Parker, D.; Folsom, A.R. 2006. Coffee consumption and risk of type 2 diabetes mellitus: an 11-year prospective study of 28 812 postmenopausal women.. Archives of Internal Medicine 166 12: 1311-1316. PMID 16801515. Retrieved on 2008-02-23. ^ Bakalar, Nicholas 2006-08-15. Coffee as a Health Drink? Studies Find Some Benefits. New York Times. Retrieved on 2007-07-28. ^ Mahmud, A.; Feely, J. 2001. Acute Effect of Caffeine on Arterial Stiffness and Aortic Pressure Waveform. Hypertension 38 2: 227-231. PMID 11509481. Retrieved on 2008-02-23. ^ Johnson, S. 2001. The multifaceted and widespread pathology of magnesium deficiency PDF. Medical Hypotheses 56 2: 163-170. Harcourt Publishers Ltd. doi:10.1054/mehy.2000.1133. PMID 11425281. Retrieved on 2008-02-23. ^ BBC News; Lesk, Valerie 2004-07-20. A coffee can make you forgetful. BBC News. Retrieved on 2008-02-23. ^ Smith, A. 2002. Effects of caffeine on human behavior. Food and Chemical Toxicology 40 9: 1243-1255. doi:10.1016/S0278-69150200096-0. PMID 12204388. Retrieved on 2008-02-23. ^ Johns Hopkins University School of Medicine 2003. Use and Common Sources of Caffeine. Information about Caffeine Dependence. Retrieved on 2008-02-23. ^ Haines, Cynthia Dennison 2007. Caffeine in the diet. MedlinePlus Medical Encyclopedia. The U.S. National Library of Medicine. Retrieved on 2008-02-23. ^ Dorri, Yaser; Sabeghi Maryam, Kurien BT 2007. Awaken olfactory receptors of humans and experimental animals by coffee odourants to induce appetite. Med Hypotheses 69 3: 508-9. doi:10.1016/j.mehy.2006.12.048. Retrieved on Jan/24/2008. ^ Moss, Ph.D., Ralph W. The Cancer Chronicles 2nd ed. Austin, Texas: 1994. 6-7 ^ Coffee and Caffeine's Frequently Asked Questions from the alt.drugs.caffeine, alt.coffee, rec.food.drink.coffee Newsgroups, January 7, 1998 ^ Bunker, M. L.; McWilliams, M. January 1979. Caffeine content of common beverages. J. Am. Diet. Assoc. 74: 28-32. ^ Mayo Clinic Staff. Caffeine content of common beverages. Mayo Clinic. Retrieved on 2007-07-22. ^ http://www.celestialseasonings.com/products/caffeine.html/authentic-green-tea Caffeine content of various drinks Bibliography Metcalf, Allan A. 1999, The World in So Many Words, Houghton Mifflin, ISBN 0395959209 External links Find more about Coffee on 's sister projects: Dictionary definitions Textbooks Quotations Source texts Images and media News stories Learning resources Coffee and caffeine health information - A collection of peer reviewed and journal published studies on coffee health benefits is evaluated, cited and summarized. Benjamin Joffe-Walt and Oliver Burkeman, The Guardian, 16 September 2005, Coffee trail - from Ethiopian village of Choche to London coffee shop Coffee Tree - Growing and cultural information with soil types and pruning instructions Coffee on a Grande Scale - Article about the biology, chemistry, and physics of coffee production This is Coffee - Short tribute to coffee in the form of a documentary film 1961, made by The Coffee Brewing Institute. The movie includes some do's and don'ts of making the perfect cup of coffee and an overview of different ways to enjoy coffee throughout the world. An Illustrated Coffee Guide - Side-by-side diagrams of a few common espresso drinks F. Engelmann, M. E. Dulloo, C. Astorga, S. Dussert and F. Anthony 2007. Complementary strategies for ex situ conservation of coffee Coffea arabica L. genetic resources. A case study in CATIE, Costa Rica, Topical reviews in Agricultural Biodiversity. Bioversity International, Rome, Italy.. Descriptors for Coffee Coffea spp. and Psilanthus spp. Italian Espresso National Institute International Institute of Coffee Tasters Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends Geography of Coffee v d e Coffee Production by country Angola · Brazil · Colombia · Costa Rica · Ecuador · El Salvador · Ethiopia · Guatemala · Guatemala · Haiti · India · Indonesia · Kenya · Mexico · Nicaragua · Uganda · Vietnam Coffee topics History of coffee · Economics of coffee · Coffee and health · Coffee and the environment Species and varieties List of varieties · Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain · Coffea canephora Coffea robusta: Kopi Luwak · Coffea liberica: Kape Barako Major chemicals in coffee Caffeine · Cafestol Coffee processing Coffee roasting · Home roasting coffee · Corretto · Decaffeination Coffee preparation Coffee percolator · Espresso lungo, ristretto · Drip brew from coffeemakers · French press · Turkish coffee · Instant coffee · Chemex · Moka pot Popular coffee beverages Americano/Long black · Café au lait/Café con leche · Caffè corretto/Liqueur coffee · Cafe mocha · Cà phê sữa đá · Cappuccino · Coffee milk · Cortado · Greek frappé coffee · Indian filter coffee · Irish coffee · Latte/Flat white · Macchiato espresso, latte · Iced coffee · Frappuccino · Red eye · Affogato Coffee and lifestyle Social aspects of coffee · Coffee ceremony · Coffeehouse · Caffè · Café · Kopi tiam · Viennese café · Caffè sospeso · Coffee cupping · Coffee break/Fika Retrieved from http://en..org/wiki/Coffee Categories: Coffee | Infusions | Arabic loanwords | Arabic culture | Culture of Seattle, Washington | CropsHidden categories: All articles with statements | Articles with statements since July 2008 | Articles needing more viewpoints | Articles with statements since February 2008 | Articles with statements since December 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Afrikaans አማáˆáŠ› العربية Asturianu AzÉ™rbaycan বাংলা Bân-lâm-gú БеларуÑ?каÑ? 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