Moderate Coffee Consumption: Benefits and Risks for Heart Health

Coffee consumption and its effects on heart health have captivated scientists for decades, with emerging research highlighting both the benefits and potential drawbacks. Numerous studies now indicate that moderate coffee intake—generally considered to be around 3-4 cups daily—can positively impact cardiovascular health. This benefit is attributed largely to the antioxidants in coffee, particularly chlorogenic acid, which help reduce inflammation and combat oxidative stress, two critical factors in heart disease prevention.

One notable benefit of coffee is its impact on endothelial function. The endothelium, a thin layer of cells lining the blood vessels, plays a key role in regulating blood pressure, blood clotting, and immune function. When endothelial function improves, blood vessels maintain better elasticity, which enhances blood flow and reduces the risk of atherosclerosis, a condition characterized by plaque buildup in arteries that can lead to heart attacks and strokes. Caffeine is also thought to support nitric oxide production, which further aids in keeping blood vessels healthy and dilated.

Studies have linked moderate coffee consumption with a decreased risk of heart failure and stroke. Research published by the American Heart Association found that people who consumed one or more cups of coffee per day had a lower risk of heart failure than non-coffee drinkers. Another meta-analysis involving over a million participants found that moderate coffee drinkers experienced a 15% reduced risk of stroke compared to non-drinkers, suggesting protective cardiovascular benefits.

The diuretic effects of caffeine can also help by reducing fluid retention and lowering blood pressure, though this effect may vary between individuals. For some, caffeine sensitivity can lead to increased heart rate or blood pressure spikes, so it's essential to tailor coffee intake to personal tolerance.

Despite its benefits, excessive coffee consumption can have adverse effects. Drinking too much coffee—generally more than 5-6 cups per day—may lead to an elevated heart rate, increased anxiety, and higher blood pressure in sensitive individuals. Health experts thus recommend moderate intake as the best approach to harness coffee's heart-protective effects without overburdening the cardiovascular system.

In conclusion, moderate coffee consumption is increasingly supported as a heart-healthy habit, owing to its rich antioxidant content and positive effects on blood vessel function. Balancing intake allows individuals to enjoy these benefits while avoiding potential risks, making coffee a valuable, moderate addition to a heart-conscious lifestyle.
Moderate Coffee Consumption: Benefits and Risks for Heart Health

Global Coffee Production: Economic Impact, Key Players, and Sustainability Challenges

The global coffee industry plays a pivotal role in the agricultural economy, with over 25 million people worldwide depending on coffee for their livelihoods. Coffee is cultivated in more than 70 countries within the “coffee belt,” the equatorial regions of the Americas, Africa, and Asia, which offer the warm temperatures, rich soils, and ample rainfall necessary for coffee plants. This industry is built around two main types of coffee beans—Arabica and Robusta—each requiring distinct growing conditions and offering unique flavor profiles.

Brazil stands as the world’s largest coffee producer, responsible for around 29% of global production. The country’s extensive plantations and favorable climate enable large-scale cultivation, particularly of Arabica beans, which are favored for their mild, aromatic qualities. Brazil's coffee sector has also embraced mechanization and modern farming techniques, enhancing its efficiency and global market influence. Vietnam follows as the second-largest coffee producer, contributing about 18% of global coffee output. Vietnam’s coffee industry predominantly focuses on Robusta beans, which are known for their strong flavor and higher caffeine content, making them ideal for instant coffee and espresso blends.

Indonesia ranks as the third-largest producer, contributing approximately 7% of the world’s coffee. Its diverse archipelago allows for various microclimates, which support the cultivation of both Arabica and Robusta beans. Colombia, renowned for its high-quality Arabica beans, is another major coffee producer. Colombian beans are celebrated for their balanced acidity and smooth taste, bolstering the country's reputation as a source of premium coffee.

Despite its significance, the coffee industry faces considerable challenges, particularly due to climate change. Rising temperatures, erratic rainfall patterns, and increased susceptibility to pests and diseases threaten coffee crop yields and quality. However, efforts to counteract these effects are underway. Investments in sustainable farming practices, such as shade-grown coffee and agroforestry, aim to protect coffee plants from climate impacts while preserving biodiversity. Technological innovations, including drought-resistant coffee varieties and precision agriculture, are also helping farmers adapt to changing conditions.

In conclusion, the global coffee industry remains a dynamic and essential sector of the agricultural economy, with major contributions from Brazil, Vietnam, Indonesia, and Colombia. The ongoing commitment to sustainable practices and technological advancements will be critical in ensuring its resilience and meeting the rising global demand for coffee.
Global Coffee Production: Economic Impact, Key Players, and Sustainability Challenges

Coffee: A Timeless Beverage with Rich History and Evolving Craftsmanship

The use of coffee as a refreshing beverage dates back at least 700 years, though the first coffee houses did not appear in London and Paris until around 1650. These establishments quickly became popular social hubs. Coffee’s use as a food and medicinal stimulant is ancient and shrouded in mystery, highlighting its long-standing cultural significance.

The practice of roasting coffee beans to enhance their aroma and flavor began in the 13th century. This process remains critical today, with experts meticulously perfecting roasting techniques to achieve the desired aromatic profile. The quality and flavor of coffee largely depend on this process, which has evolved into both a science and an art.

Coffee is derived from a large evergreen shrub, with Coffea arabica, L. and Coffea robusta, L. being the most commercially significant species. These species offer a wide variety of flavors and qualities. C. arabica is particularly prized for its smoother, more complex flavor, while C. robusta is known for its stronger, more bitter taste and higher caffeine content.

Other species of coffee exist but are less important commercially due to their less desirable flavors, often perceived as coarser and more bitter than C. arabica. Despite their historical and cultural importance, these lesser-known species have not gained the same level of acceptance in the global market.

Today, coffee remains a beloved beverage worldwide, with ongoing innovations in cultivation, roasting, and brewing continuing to enhance its appeal.
Coffee: A Timeless Beverage with Rich History and Evolving Craftsmanship

Tea vs. Coffee: Exploring Health Benefits and Cultural Significance

Tea, originating in China, is renowned for its health benefits. Research shows that tea is packed with antioxidants like catechins and flavonoids, which help reduce the risk of chronic diseases. It is especially valued for its ability to combat fatigue and improve mental clarity, thanks to its moderate caffeine levels and the presence of L-theanine, an amino acid that promotes relaxation without causing drowsiness. In Asia and Europe, tea drinking is a deeply rooted social tradition that showcases cultural heritage.

In contrast, coffee is celebrated for its ability to provide a quick energy boost. The caffeine in coffee serves as a potent stimulant that enhances cognitive function, improves focus, and increases alertness, making it a preferred drink in workplaces where maintaining productivity is crucial. Coffee is also linked to various health benefits, including a reduced risk of Parkinson's disease, Alzheimer's disease, and certain cancers. For those who wish to avoid caffeine, decaffeinated coffee offers the same rich flavor without the stimulating effects.

Coffee is particularly popular in the United States, where it is an essential part of daily life. The rise of coffee culture, marked by specialty cafes and artisanal brews, has made coffee a global phenomenon. Countries like Italy and Brazil, with their rich coffee traditions, further underscore coffee's international appeal.

In conclusion, both tea and coffee offer unique benefits and hold significant cultural importance. Tea is cherished for its medicinal properties and its role in social rituals, making it a beloved beverage in many parts of the world. Coffee, with its stimulating effects and health advantages, has garnered a loyal following, particularly in professional environments. The preference for tea or coffee often hinges on personal taste and cultural background. Both beverages continue to play vital roles in our daily lives and social interactions.
Tea vs. Coffee: Exploring Health Benefits and Cultural Significance

A Journey Through Coffee: A Global Phenomenon

Coffee, an integral part of daily life for millions worldwide, holds a fascinating tapestry of history and quirks. It's not just a beverage; it's a cultural and economic force. Let's dive deeper into this world of coffee facts.

To begin with, coffee ranks as the second most traded commodity globally, trailing only behind petroleum. The sheer scale of coffee production, exceeding 6 million metric tonnes annually, underscores its economic significance and popularity across continents.

The lifecycle of a coffee tree is akin to patience rewarded. It takes five years for these trees to reach maturity, yielding an average of one roasted pound of coffee per tree. This slow growth is a testament to the dedication required to produce the beans that fuel our mornings.

For those who grab their daily cup on the go, the ritual of waiting at drive-throughs sums up to 45 hours annually. This statistic highlights coffee's integration into our daily routines, becoming a focal point for social interaction and productivity.

Notably, commercial coffee cultivation predominantly revolves around two species: Arabica and Robusta. These varieties dominate global markets due to their distinct flavors and adaptability to different climates.

Financially, the expense of daily coffee runs adds up significantly. The average annual spend on coffee for office-goers could equate to the cost of a round-trip plane ticket to Florida. This demonstrates how seemingly small expenditures accumulate over time.

Coffee's journey into Europe was heralded by the opening of the first coffeehouse in Venice in 1683, although the beverage had earlier enticed the elite in 1608. The modern-day lingo "a cup of Joe" hails from World War II, coined affectionately by American G.I.s known for their coffee cravings.

Brazil reigns as the powerhouse of coffee production, contributing 30 to 40% of the global output. This South American giant's fertile soils and favorable climate create an ideal environment for coffee cultivation.

Delving into coffee lore, the late 1800s witnessed intriguing novelties like Chase and Sanborn's coffee ground reading guide, reminiscent of fortune-telling traditions, adding mystique to the coffee-drinking experience.

Coffee cherries, typically containing two beans, occasionally surprise with peaberries—single, rounded beans with unique flavor profiles. Tri-bean cherries are considered auspicious, symbolizing good fortune among coffee aficionados.

Ironically, the genesis of instant coffee came from a Belgian named George Washington living in Guatemala, who later emigrated to the United States. His invention in 1906 revolutionized coffee consumption, catering to modern demands for convenience.

In essence, coffee's evolution from humble bean to global staple mirrors its journey from ancient rituals to modern lifestyles. Beyond caffeine buzz, coffee encapsulates tales of exploration, commerce, and human ingenuity, making it more than just a drink—it's a universal language of connection and energy.
A Journey Through Coffee: A Global Phenomenon

Global Coffee: Cultivation Odyssey

Originally confined to its African homeland, coffee cultivation has expanded globally, covering vast landscapes between the Tropics of Cancer and Capricorn. Valued for its unique aroma and invigorating qualities, coffee undergoes a roasting process that generates its pleasing flavor through the formation of bitter elements and volatile aromatic components. It is widely acknowledged that Ethiopia is the birthplace of coffee, where the transition from red cherries consumed by lively sheep to the globally recognized beverage took place.

Legend tells of an Arabian individual utilizing coffee beans to endure exile, leading to the discovery of coffee near the town of Mocha, hence the association of "Mocha" with coffee. By the early twentieth century, coffee had transformed into a prominent consumer product, extensively advertised in the United States, eventually becoming the preferred beverage for the American middle class by the 1950s.

Coffee holds a significant role in the dietary practices of civilized societies globally, hailed as the "most grateful lubricant" for the human machine and a delightful aid for mental or physical exertion. Initially a luxury for the elite, coffee evolved into a standard stimulant for blue-collar workers on breaks, a catalyst for conversations in middle-class kitchens, a romantic gesture for couples, and the companion for those feeling adrift.

Sustaining the livelihoods of around 125 million people, coffee cultivation requires intensive labor. Expertly prepared and carefully roasted coffee, when brewed, results in a natural beverage whose tonic effects can compete with those of its counterparts, tea, and cocoa. Regarded as a distinctive and potentially healthy choice, black coffee is virtually devoid of saturated fatty acids, sodium, and sugar.
Global Coffee: Cultivation Odyssey

Cream Feathering in Coffee

In 1923, Burgwald was the first to observe the occurrence of cream feathering when mixed with hot coffee, pinpointing the primary contributing factors to this phenomenon as the cream's acidity and the homogenization process.

Coffee is typically enjoyed either "black" or "white," depending on personal preference. To achieve the whitening effect in coffee, there is a wide range of milk and non-dairy products available in both liquid and powder forms. Cream, which is a concentrated emulsion of milk lipid globules in skimmed milk, can be obtained by separating it from milk using either gravity or centrifugal force.

Creams are primarily classified based on their fat content (g/100 g), including double cream (45–50%), cream or full cream (30–40%), single or half cream (15–25%), coffee cream (15–18%), and light coffee cream (less than 10%).

There are several methods for combining cream and coffee: 

(a) Adding cream to coffee without sugar.

(b) Adding cream to coffee and sugar. 

(c) Adding coffee to cream without sugar. 

(d) Adding coffee to cream and sugar.

Coffee cream is a shelf-stable product containing over 10% fat. It undergoes processes such as homogenization and UHT processing before being filled aseptically or sterilized in its container. This widely popular product serves mainly to whiten coffee and enhance its flavor. Additionally, it has various applications in food and drink preparation and can be consumed directly.

With a minimum shelf life of four months at room temperature, coffee cream typically contains 10–12 g of fat per 100 g, occasionally reaching 15–20 g of fat per 100 g. Its shelf life is similar to that of UHT milk.

The fat emulsion in cream is susceptible to destabilization, causing some of the fat to rise to the surface when mixed with coffee. This separated fat appears as glistening oil droplets or globules, easily noticeable to coffee drinkers, and is commonly referred to as "oiling off."

To ensure the stability of coffee cream in coffee, it must possess properties of instant solubility, satisfying criteria such as dispersibility, wettability, and solubility, which are essential when incorporating fat-containing powders into water. Additionally, when dissolved in coffee, the creamer should not coagulate or form a sludge-like precipitate or sediment.
Cream Feathering in Coffee

Caffeine in coffee

Caffeine is a methylxanthine found in a variety of products including coffee. About ninety –nine percent of caffeine from beverages is absorbed by the gastrointestinal tract and peaks in the serum within 30 to 60 minutes of ingestion.

The caffeine in coffee is a mild stimulant that increases the activity of the central nervous system. Caffeine helps the drinker to stay alert and enhances mental focus.

Studies suggest caffeine taken on hour before exercise can enhance performance and make the effort seem easier.

As early as 1974, a twelve year study as part of the Framingham Heart Study concluded that there was no association between coffee and heart attacks, coronary heart disease, angina pectoris or sudden death. 

Despite evidence from clinical trials that caffeine in coffee can increase blood pressure, most prospective cohort studies have no found moderate coffee consumption to be associated with increased risk of cardiovascular disease.

However caffeine use has been shown to cause anxiety, heart palpitations, trembling, nervousness and facial flushing. These adverse effects are usually dose-related: more side effects were reported when subjects consumed greater than 6 to 9 mg/kg body weight.

Two or three cups of coffee provide about 5 mg/kg body weight of caffeine.
Caffeine in coffee

Antioxidants in coffee

Oxidative stress is a commonly used term to describe a disturbance in the balance between the production of free radicals that, upon accumulation, lead to the cellular breakdown of critical macromolecules. Prolonged oxidative stress inevitably leads to dangerous diseases—such as cancer, cardiovascular diseases, or diabetes—and premature aging. Oxidative stress can be reduced by antioxidant therapy, i.e., by consumption of certain amounts of natural antioxidants contained in food and beverages.

Coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Beneficial health effects of coffee are usually attributed to its high antioxidant activity (ability to inhibit the process of oxidation).

Antioxidant activity of coffee is related to hydroxycinnamic acid family such as chlorogenic, ferulic, caffeic, and n-coumaric acids contained in it. Chlorogenic acid was found as the most abundant phenolic compound in coffee and thus should account for a part of global antioxidant power of the beverage. Other esters of caffeoyl-quinic acids are present in coffee, such as caffeic acid, ferulic acid and P-coumaric acid derivatives, caffeic acid esters being the most abundant.

In roasted coffee, melanoidins (brown pigments) are synthesized—these are strong antioxidants. In some publications, caffeine and trigonelline are considered to be antioxidants also. Hydroxycinnamic derivatives and their hydrolyzed forms such as caffeic acid are considered powerful antioxidant compounds, which inhibit Low Density Lipoproteins (LDL) oxidation and DNA damage, or regulate genetic expression in vitro, and are thus potent candidates for cancer and cardiovascular diseases prevention.

Phenylalanines which are formed during the roasting process show high antioxidant activity, as do heterocyclic compounds. Bioactive compounds in coffee are responsible for many biological actions, such as chemo-protective effects, antioxidant and anti-inflammatory properties, and anticancer activity. Regular brewed coffee consumption protects the human body against many chronic diseases, including cardiovascular disease, obesity, some types of cancer, and type 2 diabetes.
Antioxidants in coffee

Invention of coffee roaster by Jabez Burns

By the final third of the 19th century, coffee was already a 1,000-year-old drink. And throughout all that time, coffee beans needed to be roasted before they could be used to brew coffee. Initially this was done in open pans and then, from the beginning of the 18th century and for many decades after, in hand operated cylindrical roasters over an open flame or a brazier.

The first successful commercial coffee roaster was invented in 1864 by Jabez Burns, who came to New York from London in 1845 and found employment with coffee and spice merchants.

Mr. Burns was born in London in 1826. Experimenting with more reliable method for roasting coffee beans, he realized that the key was not to allow the beans to rest directly on a hot surface, where the quickly scorch. Burns devised a screw-like device to keep the beans moving as they roasted. He took out his first patent for an industrial roaster in 1864.

He founded the business of Jabez Burns & Sons in 1864, beginning the manufacture of his patent coffee roaster at 107 Warren Street New York.

In 1934 the Jabez Burns company developed a machine that applied no heat whatsoever to the drum itself. The burns machine dispensed with the heat outside the drum, instead relying on a high-velocity blast of hot air roaring through the drum, thus roasting the coffee more by contact with hot air than by contact with hot metal.
Invention of coffee roaster by Jabez Burns

What is organic coffee?

The leading producers of organic coffee in the world are Mexico, Costa Roca, Guatemala, Nicaragua and Peru. Organic coffee is grown using a production system intended to replenish and maintain soil fertility, without the use of toxic and persistent pesticide and fertilizers and build biologically divers agriculture.

Organic coffee is grown in the shade using traditional means only. In contrast to organic farming, conventional coffee production is dependent on petroleum-based fertilizers and agrichemicals.

Organic farmers are not permitted to use chemical and synthetic products. These products harm the environment because of their toxic components. Also synthetic fertilizers are forbidden. Organic farmers have to use manure and compost.

Organic fertilizers can reduce soil erosion and increase fertility by lowering bilk density. This means that farmers are not only growing healthy coffee, but they are putting vital nutrients back into their soils to help the next crop.

The coffee plant has a vital nutrient it produces - coffee pulp. Coffee pulp is the outside of the plant that can be salvaged and returned to the soil as an organic fertilizer. Most organic standards require ecological management of farms, soil conservations practices and require intensive on-farm record-keeping, among many other criteria.

Organic standard prohibits the use of non-approved synthetic fertilizers, synthetic pesticides and genetically modified crops. Farms are certified organic by third party inspectors who follow an international code for each crop.
What is organic coffee?

European history of coffee

The first reports of coffee reached Europe through a 1582 account of his travels by Leonhart Rauwolf, a doctor and botanist from Augsburg, in which he referred to coffee as being ‘as black as ink’. However, Alpinus (Prospero Alpini), in 1591 was the first who scientifically described it.

The Dutch were the first to introduce the plant into Europe.

In 1650, the first coffeehouse opened its doors in Oxford, England, its proprietor a Turkish Jew named Jacob. Coffee houses multiply and become such popular forums for learned and not so learned.

In the early 1640s, the first European coffeehouse opened for business in Venice, Italy.

In France, the first coffeehouse opened in 1671. It was set-up in Paris by an Armenian name Pascal, but meeting with little encouragement he removed to London. He was succeeded by other Armenian and Persians.

By 1843, there were thousands of coffeehouses throughout Europe and the American colonies.

Brazilian coffee industry gets started in 1727 from seedlings smuggled out from Paris.

From the mid-seventeenth century through the mid-eighteenth, home consumption of coffee in Europe was most common among the wealthier classes.

They could more easily afford the high price of coffee, which dropped only during the course of the eighteenth century.
European history of coffee

Packaging for coffee

The packaging material must be odorless and impervious to steam and fats. Complex materials such as plastic, polyethylene, textile or aluminum-cellulose complex are used for this purpose.

Since vacuum packaging is expensive, it is used only for high-quality coffees. Vacuum packaging meets two different objectives: air extraction with lowering of oxygen level, and use of flexible materials. The technique, which can also be used with rigid materials such as tinplate, is commonly applied to flexible materials to make the coffee ‘bricks’ sold in supermarkets.

Ground coffee packaged in flexible pouches can also be vacuumised or gas flushed. The application of a vacuum produces hard blocks, which have the disadvantage that rough edges of coffee particles may cause pinholes in the packs.

Inert gas flushing to produce pillow packs therefore is a useful alternative. Gas flushing is carried out during the vertical form-fill-seal packaging operation.

If the product is packaged in metal cans, a high level of vacuum is applied to give about 1% residual O2 level within the sealed pack.

The expiration date is written on the package because roasted coffee rapidly losses its savor and aroma.
Packaging for coffee

Coffee reduce risk of cancer

Coffee is widely consumed worldwide, and is substantial evidence from both laboratory and animal studies suggest its ability to reduce the risk of cancer.

Cancer is one of the most feared diseases. The carcinogenic potential of coffee has been investigated in several long term animal bioassays.

Studies suggest those who enjoy a cup of coffee every day or nearly daily have a lower risk for liver cancer than those who rarely sip a cup.

Feeding high levels of coffee as part of the diet did not produce tumors in either rats or mice (Nehling & Debry 1996).

On the contrary, some studies reported that instant coffee resulted in a decreased incidence of spontaneous tumors (Stadler 1990). The presence of antioxidants in coffee can explain the anticancer property of the beverage, but there are other compounds which might be involved.

According to the scientists, caffeine and caffeic acid, major coffee constituents have been shown to suppress mammary tumor formation in animal models and to inhibit DNA methylation in human breast cancer cells, respectively.

Coffee may also reduce risk through decreasing inflammation and influencing estrogen metabolism.

Research by National Institute of Environmental Health Sciences, North Carolina reported that cafestol and kahweol, which are naturally occurring diterpenes in coffee, have proved to have anti-carcinogenic properties.
Coffee reduce risk of cancer

Alzheimer’s disease and coffee

Over the past few years there has been increasing interest in the health benefits of coffee, as coffee consumption has been linked with better cognitive functioning and a lower risk of Alzheimer’s disease.

There are several studies showing that people who drink two or four cups of coffee each day are less likely to develop Alzheimer’s dementia that are people who do not drink coffee.

Scientific studies have shown that caffeine and other substances in coffee have a number of different effects on the brain that would be expected to improve one’s chances of avoiding dementia.

In one findings, shows that caffeinated coffee induces an increase in blood levels of growth factors GCSF (granulocyte colony stimulating factor). Researchers note that moderate coffee drinking (4 to 5 cups per day) starting in middle age may provide protection for Alzheimer’s symptoms and disease.

Based on animal study data, caffeine may prevent Alzheimer’s disease by protecting against beta-amyloid toxicity through adenosine A1 receptor inhibition.

Coffee also reduces inflammation and improves the health of the endothelial lining of arteries. Some substances in coffee also have significant antioxidant effects.

Together these beneficial effects of coffee offer the brain protection from some of the primary pathological processes that cause Alzheimer’s and other neurodegenerative disease to progress.

In Canadian Study of Health and Aging, daily coffee drinking lowered Alzheimer’s risk by 31 percent during five years follow-up.

In addition to direct preventive effects against Alzheimer’s disease, caffeine consumption may also indirectly inhibit cognitive decline via prevention of type II diabetes, a disease associated with accelerated rates of cognitive decline.
Alzheimer’s disease and coffee 

Short - Term Effect Of Coffee On Health

Coffee beverage
Stuffs that during brewing dissolve in water to create the drink which are classified as nonvolatile taste components (comprises of caffeine, trigonelline, phenolic acids, chlorogenic acid, carbohydrates, amino acids and other minerals) and volatile aroma components comprise of organic acids, aldehydes, ketones, esters, amines and mercaptans.

A cup of coffee, depending on its strength might contain some 10-100mg of caffeine. Some types of coffee might as well contain important amounts of the B-vitamin niacin, even though this nutrient is of course with pleasure accessible from other foods as well.

Caffeine-containing tablets or medications need not be taken as well as cups of coffee or tea, as this would again increase the true value of dosage. The effects of caffeine differ from person to person; some individuals may drink several cups of coffee in an hour and may also have zero effects, while other person may feel a strong effect after just one serving.

Caffeine is actually a drug, which has been widely used for centuries. Its main effect is that it is a soft stimulant of central nervous system (CNS), assisting to decrease feelings of tiredness and fatigue. However, usual use might lead to “habituation”; that is, no net advantage from use but, rather, a negative effect if the drug is not actually taken.

Besides the above mentioned CNS stimulant outcome, caffeine as well temporarily increases heartbeat, increases the blood pressure, and further stimulates the action of the lungs; increases basal metabolic rate (BMR), and help to promotes urine production; and it also relaxes smooth muscles, particularly the bronchial muscle.

Caffeine is well used in treating migraine disease, either alone or in combination. It enhances the action of the ergot alkaloids, which is used for the treatment of this problem, and further increase the potency of analgesics such as aspirin. It could to some extent relieve asthma attacks by dilating the bronchial airways.

Caution and Warning
Too much of caffeine could also produce restlessness, nausea, headache, tense muscles, cardiac arrhythmias (irregular heartbeats) and sleep disturbances. Because caffeine increases the production of stomach acid it might even worsen ulcer symptoms or cause acid reflux (heartburn). Consuming coffee in evening might disrupt sleep and may cause insomnia.

Caffeine needs to be used with caution by people with heart disease and people with high blood pressure (hypertension), and also by those people who are suffering from eye disease glaucoma.

Caffeine medications must not be generally taken by children. Many children are already drinking huge amounts of caffeine in drinks and food. In this connection, a nutritional concern is that children might select fizzy drinks in preference to milk, thus getting zero calories at the expense of valuable nutrients.
Coffee Beverage

The Coffee Plant

The Coffee Plant
The coffee, or coffea, plant is a member of the Rubiaceae family. This is very big family that includes more than 6,000 species of tropical trees and shrubs.

Other well known members of the Rubiaceae family include cinchona, from which quinine, gardenia and bedstraw were extracted.

Carolus Linnaeus, a Swedish botanist, was the first to describe the genus coffea sometime in the 1700s.

There are more than forty species of coffea, and some botanist disagree on exactly which plays belong in this genus and which should be excluded.

All, however, agree that coffea Arabica and Coffea canephora, the latter of which sometimes known as Coffea Robusta, are the major players.
The Coffee Plant

Coffee and mental alertness

Moderate coffee consumption can improve several aspects of human cognitive performance and mood including alertness and wakefulness, concentration, memory and response. The effects of coffee are due to one do its chemical constituents.

Most workers in industrialized countries consume coffee throughout the workday.  On atypical day, 49 percent of North American adults drink an average of 3.3 cups of coffee.  Computer programmers, mechanics, thin-tankers, seminar participants, travelers and students have used coffee to give them that slight mental alertness advantage.

Many studies have shown that consuming coffee or caffeine increases mental alertness and wakefulness.

As nerve cells in the brain ignite, they use energy and produce adenosine in the process. Adenosine, a nerve chemical is related to the energy molecule ATP.

As adenosine builds up on neurons, it operates as a natural brake to keep neurons from overfiring.

When coffee is consumed, the caffeine crosses the blood barrier and attaches itself to adenosine receptors, which can’t tell the difference between caffeine and adenosine due to their similar structure.

But the fit is not effect and it does not have the sedating effect of adenosine. Therefore blocks the nerve soothing job adenosine. By blocking it, adenosine is prevented from competing its mission of transmitting signals that induce drowsiness and slow down the brain.

The nervous system stays revved, the body thinks more clearly, are more alert, have a faster reaction time and can concentrate better.
Coffee and mental alertness 

Caffeine is a mild diuretic

Coffee remains the chief source of caffeine in the United States. That includes drinks made with coffee, such as latte, mocha and cappuccino.

Caffeine is a mild diuretic, increasing water loss through urination.  Because caffeine is a mild diuretic, polyuria is a possibility.

In its 2005 consensus on hydration, the American College of Sports Medicine wrote, ‘Caffeine ingestion has a modest diuretic effect in some individuals but does not affect water replacement in habitual caffeine users, so caffeinated beverages such as coffee, tea, soft drinks) can be ingested during the day by athletes who are not caffeine naïve’.

A definitive study by researcher R.D Wemple in 1997 demonstrated that although caffeine ingestion during rest causes a very mild diuresis, or increase in urinary output, over a 4 hour period.

However, a tolerance to the mild diuretic effect of caffeine at rest rapidly occurs and the diuretic effect is not present in subjects who regularly consume some caffeine. Only single large doses of 250 to 300 milligrams seem to cause any significant diuretic action.
Caffeine is a mild diuretic

Coffee aroma

The enticing aroma of coffee cannot be characterized by a single chemical component but is a combined response to many different chemical component.

Coffee aroma and flavor determine about 80% of the quality of a roast coffee beverage. Generally, most of the aroma compounds are generated at medium roast. Aroma formed during the roasting process normally at 210 °C for 6-10 minutes.

The coffee oil, which comprises about 10% of the roast beans carries most of the coffee aroma. More than 800 volatile compounds have been found in roasted coffee.

Many of the aromatic components of roasted coffee and particularly of coffee oil itself, are extremely susceptible to deterioration by the action of moisture and oxygen.

The staleness of coffee is due to the oxidative changes that take place with certain coffee constituents. This is prevented by the presence of carbon dioxide in roasted coffee.

However, on storage, carbon dioxide is lost and so are the flavor and aroma.

In commercial practice, therefore roasted coffee has to be packed in an atmosphere of low oxygen content, either by CO2 gas-flushing or vacuum packing.
Coffee aroma