A PROJECT REPORT ON

COFFEE INDUSTRY
BACHELOR SCIENCE OF HOSPITALITY AND HOTEL

ADMINISTRATIONS

IN

FOOD AND BEVERAGE DEPARTMENT

BY

TAVVA MOKSHITA SRIYA

ID NO- 2029238515070

UNDER THE GUIDANCE OF

MR.KAMAL SHARMA

Westin College of Hotel Management 

(2021-2024)
 DECLARATION

We hereby certify that the the project entitled “COFFEE INDUSTRY” by TAVVA MOKSHITA SRIYA,
University Roll No. 2029238515070 in partial fulfilment of requirements for the award of degree of
B.H.M (Bachelor of hotel Management) submitted at Westin College Of Hotel Management Affiliated
To Krishna University  is an authentic record of our own work carried out under the supervision of
MR.KAMAL SHARMA, Lecturer Of Food And Beverage Service. The matter presented has not been
submitted by me in any other University / Institute for the award of BHM Degree.

TAVVA MOKSHITA SRIYA                      

(2029238515070)  

This is to certify that the above statement made by the candidate is correct to the best of my
knowledge.

Guide’s Name, MR.KAMAL SHARMA

Guide’s Designation Lecturer Of Food And Beverage Service

Project Coordinator                 University External invigilator

                 

Lecture In charge                                                        External Designation

                                                                                      Signature     

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 ACKNOWLEDGEMENT

In the present world of competition there is a race of in which those

are having will to come forward succeed. Project is like a bridge
between theoretical and practical working. With this willing I joined
this particular project. First of all I would like to thank the supreme
power of the almighty who is obviously the one has always guided me
to work on the one has always guided me to work on the right path of
life. Without his grace this project could not become a reality. Next to
him are my parents, whom I am greatly indebted for me brought up
with love and encouragement to this stage. I am feeling oblige in
taking this opportunity to sincerely thanks to MR.K.DURGA
PRASAD as well as our principal MR.P.CHANDRA SEKHAR and
special thanks to my worthy teacher MR.KAMAL SHARMA,
moreover I am highly obliged in taking this opportunity in thanking
the staff members of Westin College Of Hotel Management for their
generous attitude and friendly behaviour. At last but not least I am
thankful to all my teachers and friends who has helping me
throughout the year. I have no valuable words to express my thanks,
but my eart is full of favours received from every person.

T.MOKSHITA.SRIYA
BSC(H&HA)

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 CERTIFICATION

This is to certify Mr. T. Mokshita Sriya student of diploma of Hotel

Management during the year 2021-2024 has satisfactorily completed
to research on work “COFFEE INDUSTRY”.

Sign Of Guide Sign Of Academic Executive

Date:- Date:-

Sign Of External:- Sign Of Principal:-

Date:- Date:-

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 METHODOLOGY

This field of survey “COFFEE INDUSTRY” was done by referring

to internet site and with guidelines from MR. KAMAL SHARMA,

FOOD & BEVERAGE SERVICE LECTURER

5
 CONCLUSION

The complete process of survey on the internet for the “COFFEE

INDUSTRY” which made project successful , I would like to thank
MR. KAMAL SHARMA, for his guidance towards and suggestion
of the web sites which are core sources for my project .

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 INDEX

 ABSTRACT
 INTODUCTION
 CONSUMPTION
 COFFEE BEANS AND TYPES
 OBJECTIVE AND SCOPE OF THE PROJECT
 COMMODITY CHAIN FOR THE COFFEE INDUSTRY
 COVID-19 IMPACT
 METHODOLOGY
 COFFEE PRODUCTION
 PROCESS OF COFFEE
 RESULTS AND DISCUSSION
 COFFEE PLANTATION AND MANUFACTURING IN INDIA
INDURODUCTION
 TOP EXPORT DESTINATIONS
 GOVERNMENT INITIATIVES
 COFFEE MARKET TRENDS
 CONCLUSIONS
 GLOBAL COFFEE INDUSTRY
 BEST COFFEE BRANDS AND COFFEE SHOPS
 BENEFITS OF COFFEE
 SIDE EFFECTS OF TOO MUCH CAFFEINE
 TYPES OF COFFEES

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 ABSTRACT

Coffee is a popular and important commodity. Tens of millions of small producers in

developing countries grow coffee. Over 2.25 billion cups of coffee are consumed in the world
daily which amounts to 2.5 cups of coffee consumed per person on average. Over 90 per cent
of coffee production takes place in developing countries—mainly South America—while
consumption happens primarily in industrialized economies. There are 25 million small
producers who rely on coffee for a living worldwide. In Brazil, where almost a third of the
world's coffee is produced, over five million people are employed in the cultivation and
harvesting of over three billion coffee plants; it is a more labour-intensive culture than
alternative cultures of the same regions, such as sugar cane or cattle, as its cultivation is not
automated, requiring frequent human attention.

Coffee is a major export commodity and was the top agricultural export for 12 countries in
2004; the world's seventh-largest legal agricultural export, by value, in 2005; and "the second
most valuable commodity exported by developing countries," from 1970 to circa 2000, which
is frequently misstated—see coffee commodity market. Unroasted or green, coffee beans
comprise one of the most traded agricultural commodities in the world; the commodity is
traded in futures contracts on many exchanges, including the New York Board Of Trade,
New York Mercantile Exchange, and New York Intercontinental Exchange. Important
trading and processing centres for coffee in Europe are Hamburg and Trieste.

INTRODUCTION

At least 20 to 25 million families around the world make a living from growing coffee. With
an assumed average family size of five people, more than 100 million people are dependent
on coffee growing. A total of 10.3 million tons of green coffee were harvested worldwide in
2018.

In 2016, global coffee exports were $19.4 billion. Coffee is not the second most important
commercial product in the world after petroleum, but it is the second most important
commercial product that is exported by developing countries. For some countries like East
Timor, this is the only export item worth mentioning. Coffee sales fluctuate strongly: for
example, they fell from 14 billion US dollars in 1986 to 4.9 billion US dollars in the crisis
year 2001/2002. This so-called coffee crisis lasted for several years, with consequences for
coffee producers worldwide.

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In 2009, Brazil was the world leader in the production of green coffee, followed by Vietnam,
Indonesia, Colombia and Ethiopia. Arabica coffee beans are cultivated in Latin America,
eastern Africa, Arabia, and Asia. Robusta coffee beans are grown in western and central
Africa, throughout southeast Asia, and to some extent in Brazil.

Beans from different countries or regions can usually be distinguished by differences in

flavour, aroma, body, acidity and girth (texture) These taste characteristics are dependent not
only on the coffee's growing region but also on genetic subspecies (varietals) and processing.
Varietals are generally known by the region in which they are grown, such as Colombian,
Java and Kona. 

Top Ten Green Coffee Producers – 2011

(millions of metric tons)
 Brazil 2.70
 Vietnam 1.28
 Indonesia 0.63
 Colombia 0.47
 India 0.40
 Ethiopia 0.37
 Peru 0.33
 Honduras 0.28
 Mexico 0.25
 Guatemala 0.24
World Total 8.46

LITERATURE REVIEW

CONSUMPTION
In the year 2000 in the US, coffee consumption was 22.1 gallons (100.5 litres) per capita.
More than 150 million Americans (18 and older) drink coffee on a daily basis, with 65 per
cent of coffee drinkers consuming their hot beverage in the morning. In 2008, it was the
number-one hot beverage of choice among convenience store customers, generating about 78
per cent of sales within the hot-dispensed beverages category.

Where do coffee beans come from?

Coffee beans come from the coffee plant, a bush-like plant which can get very tall (coffee
farmers will usually keep them trimmed to around 5ft to keep them manageable). On these
coffee plants, bunches of cherries grow and it’s inside these that you’ll find two coffee beans.

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On average, it takes around one year for the coffee plant to begin to produce fragrant, white
flowers, then up to four years later before it begins to bear fruit. However, it’ll be around 10
years for these plants to begin producing coffee beans on a commercial level, which are the
ones of the most value to the farmers. The general lifespan of the coffee plant will be between
30 to 40 years but they can live much longer depending on the care given!
Once they’re ripe and ready for picking they’ll turn red in colour, but it takes a keen eye to
know when the berries are ready for harvest as picking too early or too late can have a huge
impact on the final taste.

Coffee Beans – Coffee Origins

Where is coffee grown?

Most coffee plants are grown around what’s known as ‘the bean belt’, an area around the
equator between the tropics of Capricorn and Cancer. It’s here that’s home to the coffee
capitals of the world such as Brazil, Vietnam, Colombia, Indonesia and Ethiopia, as these are
the locations that coffee’s given the perfect growing conditions to thrive.
Interestingly, the location of where coffee beans are grown can alter the taste. Things such as
climate, elevation and even soil type can impact the flavour of the coffee the beans produce.

Arabica coffee beans

Arabica coffee beans is one of the most popular types and it’s believed to be one of the first
coffee species ever grown with roots dating back to 1,000BC. The beans are generally oval in
shape, have a pronounced centre crease and are larger than Robusta beans.
Known for their vibrant and complex flavours, these beans are loved by coffee connoisseurs
because they tend to have a sweeter, softer taste, with tones of fruits, florals, chocolate and
nuts, although their acidity is higher.

Generally, it is more expensive than Robusta. This is because it is much more delicate and
needs more specific cultivation requirements, such as weather and altitude, to grow.
Typically, Arabica coffee beans are grown at altitudes between 500m and 2500m and have
low caffeine content. Latin America, specifically Brazil, is currently the largest producer of
Arabica coffee.

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Robusta coffee beans
Commonly grown in Africa, Vietnam and Indonesia, Robusta has lower acidity levels than
Arabica coffee, meaning it generally tastes much less sweet. Due to its simpler acidity and
deeper and stronger flavour compounds, Robusta can produce tones of wood or burnt rubber.
It’s a popular choice for espressos due to the rich flavour and layer of crema it gives.
Robusta’s are grown in altitudes of no more than 1000m, and they produce fruit much more
quickly than the Arabicas, which need several years to come to maturity, and they yield more
crop per tree. They are less vulnerable to pests and weather conditions and this is the main
reason why they are on average cheaper than Arabicas. One other aspect to bear in mind is
that Robusta coffee beans have a higher caffeine content.
Coffee beans from the Robusta species are generally smaller and more circular than Arabica
beans, they are also usually paler, and the centre crease is less pronounced.

      

LIBERICA COFFEE BEANS 

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Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in
the family Rubiaceous from which coffee is produced. It is native to western and central
Africa from Liberia to Uganda and Angola, and has become naturalised in
the Philippines, Indonesia, Seychelles, the Andaman & Nicobar Islands, and Malaysia.
Coffea liberica accounts for less than 1.5% of commercial coffee grown. It was first
commercially cultivated in the Philippines, after it was brought to the city of Lipa in the
1740s by Spanish friars. C. liberica was the main coffee species grown in the islands during
the colonial period. They were exported to Western countries where they would command
prices of up to five times the prices of coffee beans from other species. During the worldwide
pandemic of coffee rust in the late 19th century, C. liberica plantations in the Philippines
survived longer than arabica and Robusta plantations. But they too eventually succumbed to
the disease, leading to the collapse of the coffee industry in the islands. C. liberica is locally
known as kapeng barako (Spanish: café verraco). It is still highly regarded and grown widely
in the Philippines, though largely only for the local market. Today, Batangas and the
neighbouring province of Cavite are the main producers of the Philippine varietal of liberica. 
At the end of the 19th century, C. liberica was also brought to Indonesia to replace
the arabica trees killed by the coffee rust disease. It is still found in parts of Central and
East Java and West Kalimantan today. Liberica is also cultivated in Malaysia. It is generally
grown in Malaysia's Coffee Belt on the west coast of Johor largely due to Javanese
immigration to Malaysia in the 19th century. A rare and one-of-a-kind cultivar of liberica can
be found in a secluded area of the Amazon Rainforest of Guyana.
Liberica coffee beans are much larger than the more popular arabica and Robusta beans.
[9]
 Due to its rarity and limited supply on a global level, the cost of regular liberica beans are
on the higher end with premium liberica beans carrying a heavier price tag. The caffeine
concentration of liberica beans is the lowest of the three cultivars, with 1.23 g/100 g,
where arabica has 1.61 g/100 g and Robusta has 2.26 g/100 g. 

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COFFEE AND THE ENVIRONMENT
Originally, coffee farming was done in the shade of trees, which provided a natural habitat
for many animals and insects, roughly approximating the biodiversity of a natural forest.
These traditional farmers used compost from coffee pulp and excluded chemicals and
fertilizers. They also typically cultivated bananas and fruit trees as shade for the coffee trees,
which provided additional income and food security.
However, in the 1970s and 1980s, during the Green Revolution, the US Agency for
International Development and other groups gave eighty million dollars to plantations in
Latin America for advancements to go along with the general shift to technician agriculture.
These plantations replaced their shade-grown techniques with sun cultivation techniques to
increase yields, which in turn destroyed forests and biodiversity.
Sun cultivation involves cutting down trees, and high inputs of chemical fertilizers and
pesticides. Environmental problems, such as deforestation, pesticide pollution, habitat
destruction, and soil and water degradation, are the effects of most modern coffee farms, and
the biodiversity on the coffee farm and in the surrounding areas suffers. Of the 50 countries
with the highest deforestation rates from 1990 to 1995, 37 were coffee producers.
As a result, there has been a return to both traditional and new methods of growing shade-
tolerant varieties. Shade-grown coffee can often earn a premium as a more environmentally
sustainable alternative to mainstream sun-grown coffee.

OBJECTIVE AND SCOPE OF THE PROJECT

COMMODITY CHAIN FOR THE COFFEE INDUSTRY 

The coffee industry currently has a commodity chain that involves producers, middlemen
exporters, importers, roasters, and retailers before reaching the consumer. Middlemen
exporters, often referred to as coffee "coyotes," purchase coffee directly from small farmers.
Large coffee estates and plantations often export their own harvests or have direct
arrangements with a transnational coffee processing or distributing company. Under either
arrangement, large producers can sell at prices set by the New York Exchange Centre.
Green coffee is then purchased by importers from exporters or large plantation owners.
Importers hold an inventory of large container loads, which they sell gradually through
numerous small orders. They have capital resources to obtain quality coffee from around the
world, which capital normal roasters do not have. Roasters' heavy reliance on importers gives
the importers great influence over the types of coffee that are sold to consumers.
In the United States, there are around 1,200 roasters. Roasters have the highest profit margin
in the commodity chain. Large roasters normally sell pre-packaged coffee to large retailers,
such as Maxwell House, Folgers and Millstone.
Coffee reaches consumers through cafes and speciality stores selling coffee, of which,
approximately, 30 per cent are chains, and through supermarkets and traditional retail chains.

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Supermarkets and traditional retail chains hold about 60 per cent of the market share and are
the primary channel for both speciality coffee and non-speciality coffee. 

Twelve billion pounds of coffee is consumed around the globe annually, and the United
States alone has over 130 million coffee drinkers.

Coffee is also bought and sold by investors and price speculators as a tradable commodity.
Coffee Arabica's future contracts are traded on the New York Board Of Trade (NYBOT)
under the ticker symbol KC with contract deliveries occurring every year in March, May,
July, September, and December. Coffee Robusta futures are traded on ICE London(Life)
under ticker symbol RC with contract deliveries occurring every year in January, March,
May, July, September and November.

COVID-19 IMPACT 
The COVID-19 Pandemic has produced both supply and demand effects on the coffee
industry.
The effects on the industry caused by the pandemic will take some time to materialize, as
there is a lag between the cause of the impact and its effects being measurable.
Causes of these effects can include direct impacts of employees missing work due to illness
and indirect, as the result of measures taken to reduce the spread of the virus. For example,
social distancing and work-from-home policies can have an impact on the effectiveness and
productivity of individuals, groups, firms, etc.

SUPPLY EFFECTS 

COVID-19 has had a direct effect on export infrastructures such as warehouses and ports.
These impacts include disruptions in supply chains, delays in shipments, and an increase in
transaction costs. Delays and disruptions are caused by changes to processes aimed at
reducing the spread of the virus. For a warehouse, these changes can include reduced staff
onsite, increased social distancing meaning fewer employees performing the same task in the
same area, etc. For a transportation division, these changes can include increased time spent
at the border for COVID-related inspections and checks, reduced drivers as a result of
sickness, etc.
Global coffee exports for March 2020 were 3.7% lower than for March 2021, which is
neither extreme nor solely attributed to COVID-19.

METHODOLOGY

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COFFEE PRODUCTION 
Coffee production is the industrial process of converting the raw fruit of the coffee plant
into the finished coffee. The coffee cherry has the fruit or pulp removed leaving the seed or
bean which is then dried. While all green coffee is processed, the method that is used varies
and can have a significant effect on the flavor of roasted and brewed coffee. Coffee
production is a major source of income for 12.5 million households, most in developing
countries.

PICKING

A coffee plant usually starts to produce flowers three to four years after it is planted, and it is
from these flowers that the fruits of the plant (commonly known as coffee cherries) appear,
with the first useful harvest possible around five years after planting. The cherries ripen
around eight months after the emergence of the flower, by changing colour from green to red,
and it is at this time that they should be harvested. In most coffee-growing countries, there is
one major harvest a year; though in countries like Colombia, where there are two flowerings
a year, there is a main and secondary crop, the main one April to June and a smaller one in
November to December. 
In most countries, the coffee crop is picked by hand, a labour-intensive and difficult process,
though in places like Brazil, where the landscape is relatively flat and the coffee fields are
immense, the process has been mechanized. Whether picked by hand or by machine, all
coffee is harvested in one of two ways:

Strip picked

All coffee fruit is removed from the tree, regardless of maturation state. This can either be
done by machine or by hand. In the first method, pickers generally place a canvas on the
ground. They then grab the branch next to the trunk with their hands and pull outward,
knocking all of the fruit onto the ground. After doing this with all branches and trees for the
length of the canvas, the pickers then collect the coffee in bags. This process can be
facilitated through the use of mechanical strippers.

Selectively picked

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Only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate
among the trees every eight to ten days, choosing only the cherries which are at the peak of
ripeness. It usually takes two to four years after planting for a coffee plant to produce coffee
beans that are ripe enough to harvest. The plant eventually grows small white blossoms that
drop and are replaced by green berries. These green berries will become a deep red colour as
they ripen. It takes about 9 months for the green cherries to reach their deepest red colour.
Because this kind of harvest is labour-intensive, and thus more costly, it is used primarily to
harvest the finer arabica beans. 

The laborers who pick coffee by hand receive payment by the basketful. As of 2003, payment
per basket is between US$1.00 to $10 with the overwhelming majority of the laborers
receiving payment at the lower end. An experienced 

coffee picker can collect up to six or seven baskets a day. Depending on the grower, coffee
pickers are sometimes specifically instructed to not pick green coffee berries since the seeds
in the berries are not fully formed or mature. This discernment typically only occurs with
growers who harvest for higher end/specialty coffee where the pickers are paid better for their
labour.
Lots including unripe coffee fruit are often used to produce cheaper mass consumer coffee
beans, which are characterized by a displeasingly bitter/astringent flavour and a sharp odour.
Red berries, with their higher aromatic oil and lower organic acid content, are more fragrant,
smooth, and mellow. As such, coffee picking is one of the most important stages in coffee
production. 

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Wet process
In the 'Wet process', the fruit covering the seeds/beans is removed before they are dried.
Coffee processed by the wet method is called wet processed or washed coffee. The wet
method requires the use of specific equipment and substantial quantities of water.
The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float and the
good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing
the fruit by machine in water through a screen. The bean will still have a significant amount
of the pulp clinging to it that needs to be removed. This is done either by the classic ferment-
and-wash method or a newer procedure variously called machine-assisted wet processing,
aqua pulping or mechanical demucilaging.

                                                 

In the ferment-and-wash method of wet processing, the remainder of the pulp is removed by
breaking down the cellulose by fermenting the beans with microbes and then washing them
with large amounts of water. Fermentation can be done with extra water or, in "Dry
Fermentation", in the fruit's own juices only.
The fermentation process has to be carefully monitored to ensure that the coffee does not
acquire undesirable, sour flavours. For most coffees, mucilage removal through fermentation
takes between 8 and 36 hours, depending on the temperature, thickness of the mucilage layer,
and concentration of the enzymes. The end of the fermentation is assessed by feel, as the
parchment surrounding the beans loses its slimy texture and acquires a rougher "pebbly" feel.

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When the fermentation is complete, the coffee is thoroughly washed with clean water in tanks
or in special washing machines. 

                                                    

The fermentation process produces wastewater that contains a high organic load, which
should be prevented from entering fresh water supplies. In machine-assisted wet processing,
fermentation is not used to separate the bean from the remainder of the pulp; rather, this is
done through mechanical scrubbing. This process reduce both water use and the generation of
wastewater. In addition, removing mucilage by machine is easier and more predictable than
removing it by fermenting and washing. However, by eliminating the fermentation step and
prematurely separating fruit and bean, mechanical demucilaging can remove an important
tool that mill operators have of influencing coffee flavour. Furthermore, the ecological
criticism of the ferment-and-wash method increasingly has become moot, since a
combination of low-water equipment plus settling tanks allows mill operators to carry out
fermentation with limited pollution. The downside in using a machine assisted process or
"semi-wash" is a high chance of the beans being chipped or damaged. The damaged beans are
more prominent on lower altitude grown beans and certain varietals with porous features. 

                                                    

Any wet processing of coffee produces coffee waste water, which can be a
pollutant. Ecologically sensitive farms reprocess the wastewater along with the shell and
mucilage as compost to be used in soil fertilization programs. The amount of water used in
processing can vary, but most often is used in a 1 to 1 ratio.
After the pulp has been removed, what is left is the bean surrounded by two additional layers:
the silver skin and the parchment. The beans must be dried 

to a water content of about 10% before they are stable. Coffee beans can be dried in
the sun or by machine but in most cases it is dried in the sun to 12–13% moisture and brought
down to 10% by machine. Drying entirely by machine is normally only done where space is
at a premium or the humidity is too high for the beans to dry before mildewing.

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When dried in the sun, coffee is most often spread out in rows on large patios where it needs
to be raked every six hours to promote even drying and prevent the growth of mildew. Some
coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this
way has the advantage of allowing air to circulate better around the beans promoting more
even drying but increases cost and labour significantly.
After the drying process (in the sun or through machines), the parchment skin or per amino is
thoroughly dry and crumbly, and easily removed in the hulling process. Coffee occasionally
is sold and shipped in parchment or en pergamino, but most often a machine called a huller is
used to crunch off the parchment skin before the beans are shipped. 

Dry process
Dry process, also known as unwashed or natural coffee, is the oldest method of processing
coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on
tables or in thin layers on patios: 
The harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and
damaged cherries and to remove dirt, soil, twigs and leaves. This can be done by winnowing ,
which is commonly done by hand, using a large sieve. Any unwanted cherries or other
material not winnowed away can be picked out from the top of the sieve. The ripe cherries
can also be separated by flotation in washing channels close to the drying areas.
The coffee cherries are spread out in the sun, either on large concrete or brick patios or on
matting raised to waist height on trestles. As the cherries dry, they are raked or turned by
hand to ensure even drying and prevent mildew. It may take up to four weeks before the
cherries are dried to the optimum moisture content, depending on the weather conditions. On
larger plantations, machine-drying is sometimes used to speed up the process. Various types
of mechanical driers exist and can be fuelled by gas, wood, or sometimes discarded
parchment.

                                               
 The technique used to dry coffees mechanically can be viewed similarly to the roasting
process; a drying regime can be employed in a way to preserve the quality of the beans.
The drying operation is the most important stage of the process, since it affects the final
quality of the green coffee. A coffee that has been overdried will become brittle and produce
too many broken beans during hulling (broken beans are considered defective beans). Coffee
that has not been dried sufficiently will be too moist and prone to rapid deterioration caused
by the attack of fungi and bacteria.

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The dried cherries are stored in bulk in special silos until they are sent to the mill where
hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are
removed in one step by the hulling machine.
The dry method is used for about 90% of the Arabica coffee produced in Brazil, most of the
coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in
India and Ecuador. Almost all Robusta’s are processed by this method. It is not practical in
very rainy regions, where the humidity of the atmosphere is too high or where it rains
frequently during harvesting. 

                                            

Semi-dry process
Semi-dry is a hybrid process used in Indonesia and Brazil. The process is also called "wet-
hulled", "semi-washed", "pulped natural" or, in Indonesia, "Basah Giling". Literally
translated from Indonesian, Giling Basah means "wet grinding", and refers to an earlier
"hulling" step than compared to the common washed/wet process.  This process is said to
reduce acidity and increase body. 
Most small-scale farmers in Sumatra, Sulawesi, Flores and Papua use the giling basah
process. In this process, farmers remove the outer skin from the cherries mechanically, using
locally built pulping machines. The coffee beans, still coated with mucilage, are then stored
for up to a day. Following this waiting period, the mucilage is washed off and the parchment
coffee is partially dried in the sun and sold at 25% to 40% moisture content. Directly
hereafter the parchment layer is hulled off and the beans are dried further to 10–12%
moisture content. Due to the "wet hulling" the beans end with a blue(ish) hue colour.  
The tricky part during the semi-washed process method are bacteria which are always
around. fermentation can start immediately as honey dried coffee beans have a remaining
"sugar" layer which is vulnerable to any sort of mild and offers feeding ground for bacteria.
Drying carefully and under supervision is crucial to the success of this processing method.
The beans need to constantly move during the drying process to prevent mild and fungal
infections. The processor needs to rake the green coffee beans 2–3 times per hour to ensure a
safe drying process. Once the beans have reached a sufficient moisture level, again, the beans
are dry milled to remove the "parchment" layers and are sent off to roasters and wholesalers
globally.
Honey processing bridges the gap between washed and natural coffees as it generally
possesses some of the body and sweetness of a natural while retaining some of the acidity of
a washed. Honey coffees often have a syrupy body with enhanced sweetness, round acidity
and earthy undertones.

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MILING
The final steps in coffee processing involve removing the last layers of dry skin and
remaining fruit residue from the now-dry coffee, and cleaning and sorting it. These steps are
often called dry milling to distinguish them from the steps that take place before drying,
which collectively are called wet milling.

Hulling
The first step in dry milling is the removal of what is left of the fruit from the bean, whether it
is the crumbly parchment skin of wet-processed coffee, the parchment skin and dried
mucilage of semi-dry-processed coffee, or the entire dry, leathery fruit covering of the dry-
processed coffee. Hulling is done with the help of machines, which can range from simple
millstones to sophisticated machines that gently whack at the coffee. 

Polishing
This is an optional process in which any silver skin that remains on the beans after hulling is
removed in a polishing machine. This is done to improve the appearance of green coffee
beans and eliminate a by-product of roasting called chaff. It is described by some to be
detrimental to the taste. By raising the temperature of the bean through friction which
changes the chemical makeup of the bean. 

Cleaning and sorting

Most fine coffee goes through a battery of machines that sort the coffee by the density of
bean and by bean size, all the while removing sticks, rocks, nails, and miscellaneous debris
that may have become mixed with the coffee during drying. First machines blow the beans
into the air; those that fall into bins closest to the air source are heaviest and biggest; the
lightest (and likely defective) beans plus chaff are blown in the farthest bin. Other machines
shake the beans through a series of sieves, sorting them by size. Finally, a machine called a
gravity separator shakes the sized beans on a tilted table, so that the heaviest, densest and best
vibrate to one side of the pulsating table, and the lightest to the other. 
The final step in the cleaning and sorting procedure is called colour sorting, or separating
defective beans from sound beans on the basis of colour rather than density or size. Colour
sorting is the trickiest and perhaps most important of all the steps in sorting and cleaning.
With most high-quality coffees colour sorting is done in the simplest possible way: by hand.
Teams of workers pick discoloured and other defective beans from the sound beans. The very
best coffees may be hand-cleaned twice (double picked) or even three times (triple picked).
Coffee that has been cleaned by hand is usually called European preparation; most specialty
coffees have been cleaned and sorted in this way. 

                                                     

21
Colour sorting can also be done by machines. Streams of beans fall rapidly, one at a time,
past sensors that are set according to parameters that identify defective beans by value (dark
to light) or by colour. A tiny, decisive puff of compressed air pops each defective bean out of
the stream of sound beans the instant the machine detects an anomaly. However, these
machines are currently not used widely in the COFFEE INDUSTRY  for two reasons. First,
the capital investment to install these delicate machines and the technical support to maintain
them is daunting. Second, sorting coffee by hand supplies much-needed work for the small
rural communities that often cluster around coffee mills. Nevertheless, computerized color
sorters are essential to coffee industries in regions with relatively high standards of living and
high wage demands. 

Grading 
Grading is the process of categorizing coffee beans by various criteria such as size of the
bean, where and at what altitude it was grown, how it was prepared and picked, and how
good it tastes (cup quality). Coffees also may be graded by the number of imperfections
(broken, under-ripe, or otherwise defective beans; pebbles; sticks; etc.) per sample. For the
finest coffees, origin of the beans (farm or estate, region, cooperative) is especially important.
Growers of premium estate or cooperative coffees may impose a level of quality control that
goes well beyond conventionally defined grading criteria, as this allows their coffee to
command the higher price that goes with recognition of consistent quality. 

                                      

OTHER STEPS :-

Aging
All coffee when it was introduced in Europe came from the port of MOCHA in what is now
Yemen. Importing the beans to Europe required a lengthy sea voyage around the HORN OF
AFRICA, which ultimately changed the coffee's flavour due to age and exposure to saline air.
Coffee later spread to India and INDONESIA but still required a long sea voyage. Once
the SUEZ CANAL was opened, shipment time to Europe was greatly reduced and coffee
with flavour less affected by salt and age began arriving. This fresher coffee was, to some
degree, rejected as Europeans had not developed a taste for unaged coffee. To meet the
demand for aged coffee, some product was aged in large, open-sided warehouses at port for

22
six or more months in an attempt to expose the coffee to the same conditions that shipments
used to require.
Although it is still widely debated and subject to personal taste, certain types of green coffee
are believed to improve with age – especially strains valued for their low acidity, such as
beans from Indonesia or India. Several coffee producers sell purposely aged beans, some
aging for as long as eight years. However, coffee experts consensus is that a green coffee
peaks in flavour and freshness within one year of harvest and that over-aged coffee beans
lose much of their essential oil content.

                                             

Decaffeination

Decaffeination is the process of extracting CAFFEIN from green coffee beans prior to

roasting. The most common decaffeination process used in the United States
is SUPERCRITICAL CARBON DIOXIDE (CO2) EXTRACTION. In this process, moistened
green coffee beans are contacted with large quantities of supercritical CO2 (CO2 maintained at
a pressure of about 4,000 pounds force per square inch (28 MPa) and temperatures between
90 and 100 °C (194 and 212 °F)), which removes about 97% of the caffeine from the beans.
The caffeine is then recovered from the CO2, typically using an activated carbon adsorption
system.
Another commonly used method is solvent extraction, typically using OIL (extracted from
roasted coffee) or ETHYL ACETATE as a SOLVENT. In this process, solvent is added to
moistened green coffee beans to extract most of the caffeine from the beans. After the beans
are removed from the solvent, they are steam-stripped to remove any residual solvent. The
caffeine is then recovered from the solvent, and the solvent is re-used. The SWISS WATER
PROCESS is also used for decaffeination. Decaffeinated coffee beans have a residual
caffeine content of about 0.1% on a DRY BASIS. Not all facilities have decaffeination
operations, and decaffeinated green coffee beans are purchased by many facilities that
produce decaffeinated coffee.

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STORAGE
Green coffee is usually transported in jute bags or woven poly bags. While green coffee may
be usable for several years, it is vulnerable to quality degradation based on how it is stored.
Jute bags are extremely porous, exposing the coffee to whatever elements it is surrounded by.
Coffee that is poorly stored may develop a burlap-like taste known as "bagginess", and its
positive qualities may fade. 

                                                     
In recent years, the specialty coffee market has begun to utilize enhanced storage method. A
gas barrier liner to jute bags, is sometimes used to preserve the quality of green coffee. Less
frequently, green coffee is stored in vacuum packaging; while vacuum packs further reduce
the ability of green coffee to interact with oxygen at atmospheric moisture, it is a significantly
more expensive storage option.

ROASTING 
Although not considered part of the processing pipeline proper, nearly all coffee sold to
consumers throughout the world is sold as roasted coffee in general one of four degrees of
roasting: light, medium, medium-dark, and dark. Consumers can also elect to buy unroasted
coffee to be roasted at home. Green coffee can also be used for the preparation of infusions or
ingested as ground powder, but this is of limited relevance to the global coffee market.

RESULTS AND DISCUSSION

COFFEE PLANTATION AND MANUFACTURING IN INDIA

  INTRODUCTION
India is among the top 10 coffee-producing countries, with about 3% of the global output in
2020. Indian coffee is one of the best coffees in the world due to its high quality and gets a
high premium in the international markets. India produces two types of coffee: Arabica and
Robusta. Arabica has high market value than Robusta coffee due to its mild aromatic flavour.
Robusta coffee is mainly used in making various blends due to its strong flavour. Robusta is
the majorly manufactured coffee with a share of 72% of the total production. The industry
provides direct employment to more than 2 million people in India. Since coffee is mainly an
export commodity for India, domestic demand and consumption do not drastically impact the
prices of coffee.

Coffee is largely produced in the southern part of India. Karnataka is the largest producer
accounting for about 70% of the total coffee production in India. Kerala is the second-largest
producer of coffee but lags far behind, accounting only for about 23% of the total production.
Tamil Nadu is the third-largest producer, where India’s 6% of the coffee is produced. Nearly

24
half of Tamil Nadu’s coffee is made in the Nilgiris district, a major Arabica growing region.
Orissa and the north-eastern areas have a smaller proportion of production.

EXPORT TREND 

Coffee is one of the world’s most popular commodities, and as of 2020, the coffee market
was valued at around US$ 466 billion. India majorly exports Robusta coffee beans, a coffee
bean species with low acidity and high bitterness compared to Arabica coffee. Apart from
green coffee beans, preparations of coffee (31% of which is instant coffee) also have a
significant share in India’s export basket. Almost one-third of the country’s total coffee
exports constitute instant coffee. Over the past 10 years, until FY20, instant coffee has
experienced a CAGR of 4%.

In recent years, India’s specialty coffee has become a popular product, garnering interest
from global coffee enthusiasts. Specialty coffee is distinguished by careful cultivation
practices, a clear origin, a routine of plucking and special processing, branding, handling, and
appearance.

According to The Food and Agriculture Organization (FAO) statistics, India is the eighth
largest exporter of coffee by volume. Indian coffee exports display a seasonality, with exports
peaking from March to June. The country exports over 70% of its production. In 2021-22, the
total exports recorded a 42% rise to US$ 1.04 billion from the previous year. In March 2022,

25
exports of coffee were valued at US$ 114.7 million, a 22% growth from February 2022. In
FY23 (until September 2022), export of coffee stood at US$ 610.23 million, a 32.54% rise as
compared to the same period previous year. This strong growth in the export of coffee has
improved realizations for coffee growers in key states like Karnataka, Kerala, and Tamil
Nadu.

                 

                       

TOP EXPORT DESTINATIONS

India exports coffee to more than 50 countries around the world. Italy, Germany, Belgium,
and the Russian Federation are the largest importers of coffee from India, with an average
total share of about 45%. The other coffee importing countries are Libya, Poland, Jordan,
Malaysia, the US, Slovenia, and Australia.
Italy, India’s largest export market, accounts for 20% of bean coffee exports. Europe, where
people prefer the more bitter and stronger flavours of the Robusta blend, makes up 42% of
India’s exports. Arabica coffee blend has high demand from the Middle East region, which
can be traced back to the Arabia regions. In 2019-20, Russia, Poland, USA, Turkey, and
Malaysia imported coffee preparations produced in India, worth close to US$ 141 million.
Also, the Government of Japan’s assurance to purchase all the coffee produced in the
Manipur state will drive mass-scale coffee production in areas like Chandel, Litan, and
Nonmatching Hills, which were once regarded unsuitable for coffee production.
India’s exports of green coffee beans to Germany saw a 5% CAGR during the 2015-19
period. Indian exporters continue focusing on building a significant market share in Poland
and the USA for instant coffee. India is the third-largest exporter of coffee to Poland, while
coffee preparations exported to the USA grew at a 9% CAGR.

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GOVERNMENT INIATIVES
The Government of India took the initiative to provide subsidies to the farmers between US$
2,500-US$ 3,500 per hectare for developing coffee in the traditional areas. Additional
assistance for water augmentation, equipment, marketing, and promotion is also provided
under the schemes. The government also supports the non-traditional coffee-growing regions
under Coffee Development Programmes (CDP). Additionally, in accordance with the national
policy of tribal development, coffee cultivation is being encouraged in non-traditional areas
such as Andhra Pradesh, Orissa, Maharashtra, the north-eastern states, and Andaman and the
Nicobar Islands. Under various export promotion initiatives, transit and freight assistance are
provided to help maximize export earnings.
Export Promotion scheme - Providing Export incentive
The scheme aims to maximize export earnings by enhancing the market share of value-added
coffees and high-value differentiated coffees in important high-value international markets.
The government provides an export incentive of Rs. 2/- per kg. for exporting high-value
green coffees to high-value markets such as the USA, Canada, Japan, Australia, New
Zealand, South Korea, Finland, and Norway. There is also an incentive of Rs. 3/- per kg. for
export of value-added coffees in retail consumer packs exported as “India Brand” calculated
on the green coffee utilized for preparation at the maximum rate of 2.6 kg for instant/soluble
coffee and 1.19 kgs for Roasted coffee seeds and R & G Coffees.

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GOVERNMENT BODY 
Coffee Board of India
The Coffee Board of India is an organization managed by the Ministry of Commerce and
Industry and was established in 1942. The primary activities of the board are to promote sales
and consumption in the domestic and international markets, conduct research and provide
financial assistance, etc.

COFFEE MARKET ANALYSIS

The Global Coffee Market is projected to register a CAGR of 4.65% during the forecast
period (2022-2027).
Multiple factors drive the coffee market, a few being the increasing demand for certified
coffee products, the acceptance of single-serve coffee brew systems by consumers, and the
constant innovation led by the top players in the coffee market. In developed economies,
some consumers are expected to switch from instant coffee to premium coffee due to its
quality and flavor. Instant coffee was once considered a high-end product but has begun to
lose its base of younger consumers, which is changing the market dynamics.

SCOPE 
Coffee is the most popularly consumed brewed drink and is prepared from roasted coffee
beans, the seeds of Coffea sp.
The global coffee market is segmented by product type, distribution channel, and geography.
By product type, the coffee market is segmented into whole-bean, ground coffee, instant
coffee, and coffee pods and capsules. Based on distribution channel, the market is segmented
into on-trade and off-trade. The off-trade channels include supermarkets/hypermarkets,
convenience stores, specialist retailers, and other channels. By geography, the market covers
the major countries in North America, Europe, Asia-Pacific, South America, and Middle East
& Africa. For each segment, the market sizing and forecasts have been done in value terms
(USD million).

COFFEE MARKET TRENDS

Over the last few years, consumers have become more aware of the manufacturing of the
products they buy and where their purchases are coming from. This is applicable especially in
the case of the supply chains of food and beverage products, such as coffee. Consumers are
looking for certified coffee products to ensure the credibility of their coffee purchases.
The consumers’ concerns about poverty, social injustice, and environmental destruction have
driven the demand for certified sustainable brands and labels in the food and beverage
market. Coffee types that adhere to various combinations of social, environmental, and
economic standards and are independently certified by an accredited third party have been
collectively termed “sustainable coffee.”
Certified coffee is also an assurance to the consumer about the product's reliability, as coffee
is becoming an increasingly common target for food counterfeiters. A number of certification
organizations are checking the production procedures and the supply chains of coffee. Some
of these organizations include UTZ Certification, Fair Trade Certification, Rainforest
Alliance Certification, and USDA Organic Certification.
Owing to the above factors, the demand for certified coffee is expected to grow significantly
during the forecast period.

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EUROPE DOMINATES THE MARKET
In a survey conducted by the Institute for Scientific Information on Coffee (ISIC), 68% of the
respondents said they often consumed coffee while working. This trend is leading to a huge
demand for coffee in European countries like Germany, Italy, Spain, and the United
Kingdom.
Moreover, advancements in technology (like tabletop machines and traceability tools) are
creating bean-to-cup solutions. The German coffee pods and capsules market is dominated by
Nestle's Nespresso, with its wide product reach. However, Keurig Green Mountain merged
with JAB Holding, intending to expand its presence. This is expected to hinder the growth of
Nestle SA in Germany. As per a report published by Nestle Nespresso SA, in Germany, a
growing sense of coffee connoisseurship was most noticeable among younger generations.
About 24.1% of 18-29-year-olds want to try different types of coffee and coffee recipes and
want diversity in the coffee industry.

    

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COFFEE MARKET COMPETITIVE ANALYSIS

The coffee market is highly competitive and is dominated by players like Nestle, JM
Smucker Company, Kraft Heinz Company, and Starbucks Coffee
Company. Nonetheless, private-label brands, such as Massimo Zanetti Beverage Group and
Tchibo GmbH, are also focused on increasing their market shares and global and domestic
sales.
The leading players in the coffee market recorded a significant scope for growth in their
market shares through innovations in products and expansions in other regions via joint
ventures. For instance, in September 2021, Louis Dreyfus Company Asia Pte. Ltd signed a
joint venture agreement with Zephyr Japan, a Japanese specialty coffee retailer that provides
premium coffees. With this joint venture, the company aims for specialty business expansion,
positioning it to increase premium coffee flows into Japan and other East Asian markets.

Coffee Market Top Players

          1.The Kraft Heinz Company
          2.The Coca-Cola Company
          3.Nestle SA
          4.JM Smucker Company
          5.JAB Holding Company

Coffee Market Recent Developments

 September 2022: Coffee B , a Swiss coffee brand, developed a new type of
compressed coffee balls, which it calls "the next generation of single-serve coffee." It
uses innovative seaweed-based material wrappers instead of aluminium or plastic
ones to create a capsule that retains its shape.
 June 2022: Reliance Brands Ltd announced a strategic partnership with the global
fresh food and organic coffee chain, Pret a Manger, for the launching and growth of
the brand in India.
 December 2021: FNC launched a line of coffees produced by women to provide
brand differentiation.

30
 CONCLUSIONS

THE GLOBAL COFFEE INDUSTRY:-

One of the world’s favourite beverages and a major source of caffeine for many students and
employees, coffee continues to be an integral factor in society’s daily routine.  According to
Business Insider, coffee is the second most sought-after commodity in the entire world, with
an industry that is worth over $100 billion across the globe.  In terms of exporting alone, the
industry is valued at $20 billion and continues to be on the rise—on average, 500 billion cups
of coffee are consumed on Earth every year.

The coffee industry is growing at a significantly large compound annual growth rate of 5.5%,
and the product is produced almost exclusively in developing nations.  Of these regions,
South America ranked as the largest coffee producer, with Brazil producing about 43.2
million bags of coffee.  This is about 27 percent of the total 158.93 million bags of coffee
globally produced each year.  The major consumer demographics of this industry represent
people ages 19 to 34, and a large reason the coffee market is expanding can be acquainted
with the rise of demand from millennials as their consumption has increased almost ten
percent. 

                                       

Overall growth is expected to be the most drastic in China, Panama, Kenya, Senegal, and the
United States, while niche coffee shops continue to cement their place in these society’s retail
businesses.  In the US specifically, economic coffee activity made up 1.6 percent of the total
US GDP, consumers spent over $74.2 billion on the product, and the industry provides the
country with 1,695,710 jobs.  The largest consumers of coffee come mostly from Europe,
with The Netherlands at 260.4 litres per capita, Finland at 184. 9 litres per capita, Canada at
152.1 litres per capita, and Sweden at 141.9 litres per capita.  The most prominent companies
within the coffee market include J.M. Smucker Company, Kraft Heinz Inc., Starbucks
Corporation, Nestle S.A., and Dunkin’ Donuts. 

31
In conclusion, the coffee market is currently experiencing considerable growth in economies
around the world, with the rise in urbanization and the demand for quick, quality product
fuelling the expansion.  The market is expected to continue to inflate in the next five years,
leaving ample room for returns and profit.

Best Coffee Brands

Best Coffee Brands
 Best Overall: La Colombe
 Best Budget: Cafe Bustelo
 Best Splurge: Intelligentsia's Choice
 Best Espresso: Stumptown Hair Bender
 Best Flavoured: Chicago French Press
 Best K-Cups: The Organic Coffee Co.
 Best Decaf: Peet’s Decaf Major Dickason’s Blend

LA COLOMBE :-
Sometimes a dark roast is too dark, or a light roast too light, but La Colombe has solved that
issue. Along with dark, medium and light, they offer dark-medium and medium-light options,
so there’s truly a taste for every palate. La Colombe’s attention to detail extends from careful
sourcing, through philanthropy designed to boost conditions in growing regions — even their
packaging is recyclable, so you can feel good about buying bag after bag.

  

32
CAFÉ BUSTELO:-
This Latin brand probably looks familiar, and that’s because it’s been around for nearly 100
years. It has a rich, bold flavour, and the fine grind of pre-ground bags means you can use it
for espresso as well as other brewing methods (buy whole beans if you prefer a coarser
grind). Focus on coffee from one country (Brazil, Nicaragua or Colombia), or try one of the
brand’s beloved blends. At about 25 cents per brewed cup, you can’t beat the price for this
quality.

INTELLIGENTSIA’S CHOICE :-
If you’re a coffee connoisseur, feed your obsession with these carefully curated beans. Kenya
Gichathaini, Rwanda Busanze, Honduras Caballero Family and more — choose your
favourite, or get a monthly rotating subscription and let the experts at Intelligentsia select for
you. Single origin coffees are unique and sometimes even the same beans will taste
somewhat different year over year based on weather or other environmental factors. At $21 to
$27 per 12 ounces, it’s a splurge, but worth it for the experience if that’s your thing.
                          
                                

33
STUMPTOWN HAIR BLENDER:-
Though you’ll often see packages of coffee beans labelled “espresso,” you actually don’t
need special beans to make espresso. (You do need a fine grind, however.) If you’ve ever
been to a Stumptown coffee shop and ordered an espresso or a latte, you’ve had this blend,
the first one the company’s founder introduced. It’s complex and very rich, with some subtle
sweet notes, luscious on its own and also stands up beautifully to milk in lattes and
cappuccino. Fire up that espresso maker and get ready for a great shot.

       

   

34
CHICAGO FRENCH PRESS:-
This Chicago-based, Black woman-owned brand roasts coffee in small batches and offers
amazing flavours that run the gamut from the more traditional (Vanilla Bean Blossom,
Pumpkin Spice) to the super-creative (Caramel Apple, Maple Pecan, Coconut Creme, Peach
Nectar). The company utilizes dried fruits, nuts, and real spices, so you get a hit of natural
sweetness in the coffee and no fake taste. We brewed owner Kris Christian’s favourite,
Snicker Cinnamon Cookie, and it had a really nice sweet cinnamon flavour that came through
well but didn’t mask the coffee taste. Bonus: The company gives a percentage of profits to a
slate of hand-picked non-profit partners.

                 

ORGANIC COFFEE CO.

Robust, delicious coffee, made with environmentally friendly cups for your Keurig? Yes,
please. These cups are available in a dark or medium-light roast, plus decaf, all organic. The
cups are commercially compostable, which means you have to bring them to a facility or
collection site, you can’t stick them in your compost bin at home. But that still beats
traditional K-cups, most of which end up in landfills.

PEET’S CAFÉ DECAF MAJOR DICKASON’S BLEND :-

Decaf gets such a bad rap. Not only does it have around 97 percent of the caffeine removed,
it’s also sometimes treated with solvents, which can leave it tasting flat and bitter. If you
enjoy coffee but don’t want the caffeine (hey, no judgment), here’s one for you. Peet’s uses
the same beans as it does for its caffeinated Major Dickason’s Blend (its best-seller), and
treats it with water only. The result: a smooth, dark roast with plenty of flavour and no jitters.

35
    

BLK & BOLD :-

This Black-owned company, founded by two lifelong friends, makes coffee that lives up to its
“bold” name, and gives 5 percent of its profits to non-profit organizations all over the country
that serve kids in a variety of ways. With dark, medium and light roasts, single origin and
blends, which boast hundreds of 5-star reviews, there’s something for everyone–and it’s
affordable at $14 for 12 ounces. Bonus: The coffee is sold at Amazon, Target and
supermarkets, or you can sign up for a subscription online.
  

  

GROUNDS AND HOUNDS :-

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Love dogs? Love coffee? Look no further for your next bag of beans. This brand donates 20
percent of profits to animal rescue organizations, and as of this writing has provided more
than 3 million shelter meals, 18,500 toys, and other benefits to dogs. There are all kinds of
roasts, single origin and blends, plus flavoured coffees, all organic. Add a cute mug or T-shirt
to your cart; a portion of all sales from the Grounds & Hounds site benefits the pooches.
  

  

FIRE DEPT COFFEE:-

If you need coffee to do your job well, just think about firefighters–that’s the inspiration
behind this coffee. Founded and run by fire department and military veterans, the company
operates a foundation that benefits firefighters who have been mentally or physically injured
on the job, or have other health challenges. Brew up a light, medium or dark roast, indulge in
a sweet flavour like Blueberry Cake Donut or Vanilla Sprinkle Donut, try a single origin
coffee, or go for one of the brand’s spirit-infused coffees, such as bourbon, whiskey, rum or
tequila.

37
         

9 UNIQUE BENEFITS OF DRINKING COFFEE:-

Coffee is a beloved beverage known for its ability to fine-tune your focus and boost your
energy levels.

In fact, many people depend on their daily cup of joe right when they wake up to get their day
started on the right foot.

In addition to its energizing effects, coffee has been linked to a long list of potential health
benefits, giving you all the more reason to get brewing.

This article takes an in-depth look at 9 of the top evidence-based benefits of coffee.

1. Boosts energy levels

Coffee contains caffeine, a central nervous system stimulant that is known for its ability to
fight fatigue and increase energy levels (1Trusted Source).

This is because caffeine blocks the receptors of a neurotransmitter called adenosine, and this
increases levels of other neurotransmitters in your brain that regulate your energy levels,
including dopamine (2Trusted Source, 3Trusted Source).

38
One small study found that consuming caffeine increased time to exhaustion during a cycling
exercise by 12% and significantly reduced subjective levels of fatigue in participants
(4Trusted Source).

Another study had similar findings, reporting that consuming caffeine before and during a
round of golf improved performance, increased subjective energy levels, and reduced feelings
of fatigue (5Trusted Source Trusted Source).

2. May be linked to a lower risk of type 2 diabetes

Some research suggests that consuming coffee regularly could be associated with a decreased
risk of developing type 2 diabetes over the long term.

In fact, one review of 30 studies found that each cup of coffee people consumed per day was
linked to a 6% lower risk of developing type 2 diabetes 

This is thought to be due to coffee’s ability to preserve the function of the beta cells in your
pancreas, which are responsible for producing insulin to regulate blood sugar levels. 

Plus, it’s rich in antioxidants and may affect insulin sensitivity, inflammation, and
metabolism — all of which are involved in the development of type 2 diabetes.

3. Could support brain health

Although studies have turned up mixed results, some research suggests that coffee may help
protect against certain neurodegenerative disorders, including Alzheimer’s disease and
Parkinson’s disease.

According to one review of 13 studies, people who regularly consumed caffeine had a
significantly lower risk of developing Parkinson’s disease. What’s more, caffeine
consumption also slowed the progression of Parkinson’s disease over time .

Another review of 11 observational studies in more than 29,000 people also found that the
more coffee people consumed, the lower their risk of Alzheimer’s disease .

Additionally, several studies have demonstrated that moderate coffee consumption could be
associated with a lower risk of dementia and cognitive decline .

4. May promote weight management

According to some research, coffee could alter fat storage and support gut health, both of
which may be beneficial for weight management .

For example, one review of 12 studies concluded that higher coffee consumption could be
associated with decreased body fat, especially in men .

39
In another study, increased coffee intake was linked to decreased body fat in women .

Furthermore, one study found that people who drank one to two cups of coffee per day were
17% more likely to meet recommended physical activity levels, compared with those who
drank less than one cup per day .

Higher levels of physical activity could help promote weight management .

5. Linked to a lower risk of depression

Some studies have found that drinking coffee could be associated with a lower risk
of depression. 

According to one review of seven studies, each cup of coffee people consumed per day was
linked to an 8% lower risk of depression.

Another study found that drinking at least four cups of coffee each day was associated with a
significantly lower risk of depression, compared with drinking just one cup per .

What’s more, one study in more than 200,000 people showed that drinking coffee was linked
to a lower risk of death by suicide .

6. Could protect against liver conditions

Interestingly, several studies suggest that coffee could support liver health and protect against
disease.

For instance, one study found that drinking more than two cups of coffee per day was linked
to lower rates of liver scarring and liver cancer in people with liver disease.

Other research shows that the more coffee people drank, the lower their risk of death from
chronic liver disease. Drinking one cup of coffee per day was tied to a 15% lower risk, while
drinking four cups per day was linked to a 71% lower risk .

Another recent study found that coffee consumption was associated with decreased liver
stiffness, which is a measure healthcare professionals use to assess fibrosis, the formation of
scar tissue in the liver.

7. Supports heart health

Some research shows that drinking coffee may benefit heart health.

40
In fact, one review found that drinking three to five cups of coffee per day was tied to a 15%
reduced risk of heart disease.

Another review of 21 studies showed that drinking three to four cups of coffee daily was
associated with a 21% lower risk of stroke .

What’s more, one study in more than 21,000 people also found that increased coffee intake
was associated with a significantly decreased risk of heart failure.

However, keep in mind that caffeine could affect blood pressure levels Therefore, people
with unmanaged blood pressure may need to limit or moderate their caffeine intake.

8. Could increase longevity

Some research suggests that coffee could help extend longevity, thanks to its multitude of
potential health benefits.

For example, one review of 40 studies concluded that drinking two to four cups of coffee
daily was associated with a lower risk of death, regardless of factors like age, weight status,
and alcohol consumption .

Similarly, another study in 1,567 people found that drinking caffeinated coffee was linked to
a lower risk of death after 12 and 18 years of follow-up. Furthermore, drinking at least one
cup of coffee per day was also associated with a lower risk of death from cancer .

Interestingly, one test-tube study showed that coffee was able to significantly extend the life
span of yeast by protecting against free radicals and DNA damage .

However, more research is needed to determine whether this could also apply to humans.

9. May enhance athletic performance

Coffee is often used as an ergogenic aid by athletes looking to improve importance and
increase energy levels .

An ergogenic aid is also called a performance enhancer.

One review of nine studies reported that drinking coffee before exercise improved people’s
endurance and decreased their perceived exertion, compared with a control group .

Another study in 126 older adults found that drinking coffee was associated with improved
physical performance and faster gait speed, even after the researchers adjusted for factors like
age, belly fat, and physical activity levels .

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Additionally, a large review reported that moderate caffeine consumption could slightly
improve power output and time-trial completion time. However, results varied, so the
researchers also noted that caffeine may affect people differently

THE BOTTOM LINE :-

Coffee is a popular beverage that researchers have studied extensively for its many health
benefits, including its ability to increase energy levels, promote weight management, enhance
athletic performance, and protect against chronic disease.

Keep in mind that some people may need to limit their intake, including people who are
pregnant or breastfeeding, children and adolescents, and people with certain health
conditions. 

Still, drinking coffee in moderation — about three to four cups per day — has been
associated with several health benefits and is generally considered safe for most adults.

Coffee and Antioxidants: Everything You Need to Know

Opinions on coffee vary greatly — some consider it healthy and energizing, while others
claim it’s addictive and harmful.

Still, when you look at the evidence, most studies on coffee and health find that it’s
beneficial.

For example, coffee has been linked to a reduced risk of type 2 diabetes, liver diseases, and
Alzheimer’s.

Many of coffee’s positive health effects may be due to its impressive content of powerful
antioxidants.

In fact, studies show that coffee is one of the largest sources of antioxidants in the human
diet.

This article tells you everything you need to know about coffee’s impressive antioxidant
content.

Loaded With Several Powerful Antioxidants

Your body is under constant attack from so-called free radicals, which can damage important
molecules like proteins and DNA.

42
Antioxidants can effectively disarm free radicals, thus protecting against aging and many
diseases that are partly caused by oxidative stress, including cancer.

Coffee is particularly rich in several powerful antioxidants, including hydro cinnamic acids
and polyphenols .

Hydro cinnamic acids are very effective at neutralizing free radicals and preventing oxidative
stress 

What’s more, the polyphenols in coffee may prevent a number of conditions, such as heart
disease, cancer, and type 2 diabetes.

The Biggest Dietary Source of Antioxidants

Most people consume about 1–2 grams of antioxidants per day — primarily from beverages
like coffee and tea.

Beverages are a much larger source of antioxidants in the Western diet than food. In fact,
79% of dietary antioxidants come from beverages, while only 21% come from food .

That’s because people tend to consume more servings of antioxidant-rich drinks than foods.

In one study, researchers looked at the antioxidant content of different foods by serving size.

Coffee ranked 11th on the list behind several types of berries .

Yet, as many people eat few berries but drink several cups of coffee per day, the total amount
of antioxidants provided by coffee far outweighs that of berries — even though berries may
contain greater amounts per serving.

In Norwegian and Finnish studies, coffee was shown to be the single biggest antioxidant
source — providing about 64% of people’s total antioxidant intake.

In these studies, the average coffee intake was 450–600 ml per day, or 2–4 cups .

Additionally, studies from Spain, Japan, Poland, and France concluded that coffee is by far
the biggest dietary source of antioxidants .

SUMMARY 

People tend to get more antioxidants from beverages than foods, and studies from all over the
world demonstrate that coffee is the single biggest dietary source of antioxidants.

43
Linked to a Reduced Risk of Many Diseases

People tend to get more antioxidants from beverages than foods, and studies from all over the
world demonstrate that coffee is the single biggest dietary source of antioxidants.

Still, keep in mind that most of these studies are observational. They cannot prove that coffee
caused the reduction in disease risk — only that coffee drinkers were less likely to get these
diseases.

SUMMARY 

Drinking coffee has been linked to numerous health benefits, including a reduced risk of type
2 diabetes and liver, heart, and neurological diseases. It may also benefit mental health and
help you live longer.

9 Side Effects of Too Much Caffeine

Coffee and tea are incredibly healthy beverages.

Most types contain caffeine, a substance that may boost your mood, metabolism and mental
and physical performance .

Studies have also shown that it’s safe for most people when consumed in low-to-moderate
amounts .
However, high doses of caffeine may have unpleasant and even dangerous side effects.

Research has shown that your genes have a major influence on your tolerance to it. Some can
consume much more caffeine than others without experiencing negative effects .

What’s more, individuals who aren’t used to caffeine may experience symptoms after
consuming what is typically considered a moderate dose.

Here are 9 side effects of too much caffeine.

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 1. Anxiety

Caffeine is known to increase alertness.

It works by blocking the effects of adenosine, a brain chemical that makes you feel tired. At
the same time, it triggers the release of adrenaline, the “fight-or-flight” hormone associated
with increased energy .

However, at higher doses, these effects may become more pronounced, leading to anxiety and
nervousness.

In fact, caffeine-induced anxiety disorder is one of four caffeine-related syndromes listed in

the Diagnostic and Statistical Manual of Mental Disorders (DSM), which is published by the
American Psychiatric Association.

Extremely high daily intakes of 1,000 mg or more per day have been reported to cause
nervousness, jitteriness and similar symptoms in most people, whereas even a moderate
intake may lead to similar effects in caffeine-sensitive individuals .

Additionally, modest doses have been shown to cause rapid breathing and increase stress
levels when consumed in one sitting .

One study in 25 healthy men found that those who ingested approximately 300 mg of
caffeine experienced more than double the stress of those who took a placebo.

Interestingly, stress levels were similar between regular and less frequent caffeine consumers,
suggesting the compound may have the same effect on stress levels regardless of whether you
drink it habitually .

Nevertheless, these results are preliminary.

Coffee’s caffeine content is highly variable. For reference, a large (“Grande”) coffee at

Starbucks contains about 330 mg of caffeine.

If you notice that you often feel nervous or jittery, it might be a good idea to look at your
caffeine intake and cut it back.

2.Insomnia

Caffeine’s ability to help people stay awake is one of its most prized qualities.

On the other hand, too much caffeine can make it difficult to get enough restorative sleep.

45
Studies have found that higher caffeine intake appears to increase the amount of time it takes
to fall asleep. It may also decrease total sleeping time, especially in the elderly .

By contrast, low or moderate amounts of caffeine don’t seem to affect sleep very much in
people considered “good sleepers,” or even those with self-reported insomnia .

You may not realize that too much caffeine is interfering with your sleep if you
underestimate the amount of caffeine you’re taking in.

Although coffee and tea are the most concentrated sources of caffeine, it is also found in
soda, cocoa, energy drinks and several types of medication.

For example, an energy shot may contain up to 350 mg of caffeine, while some energy drinks
provide as much as a whopping 500 mg per can .

Importantly, the amount of caffeine you can consume without affecting your sleep will
depend on your genetics and other factors.

In addition, caffeine consumed later in the day may interfere with sleep because its effects
can take several hours to wear off.

Research has shown that while caffeine remains in your system for an average of five hours,
the time period may range from one and a half hours to nine hours, depending on the
individual .

One study investigated how the timing of caffeine ingestion affects sleep. Researchers gave
12 healthy adults 400 mg of caffeine either six hours before bedtime, three hours before
bedtime or immediately prior to bedtime.

Both the time it took all three groups to fall asleep and the time they spent awake at night
increased significantly .

These results suggest that it’s important to pay attention to both the amount and timing of
caffeine to optimize your sleep.

3.DIGESTIVE ISSUES

Many people find that a morning cup of coffee helps get their bowels moving.

Coffee’s laxative effect has been attributed to the release of gastrin, a hormone the stomach
produces that speeds up activity in the colon. What’s more, decaffeinated coffee has been
shown to produce a similar response .

However, caffeine itself also seems to stimulate bowel movements by increasing peristalsis,
the contractions that move food through your digestive tract .
46
Given this effect, it’s not surprising that large doses of caffeine may lead to loose stools or
even diarrhoea in some people.

Although for many years coffee was believed to cause stomach ulcers, a large study of more
than 8,000 people didn’t find any link between the two .

On the other hand, some studies suggest that caffeinated beverages may worsen
gastroesophageal reflux disease (GERD) in some people. This seems to be especially true of
coffee .

In a small study, when five healthy adults drank caffeinated water, they experienced a
relaxation of the muscle that keeps stomach contents from moving up into the throat — the
hallmark of GERD .

Since coffee can have major effects on digestive function, you may want to cut back on the
amount you drink or switch to tea if you experience any issues.

4.MUSCLE BREAKDOWN

Rhabdomyolysis is a very serious condition in which damaged muscle fibers enter the
bloodstream, leading to kidney failure and other problems.

Common causes of rhabdomyolysis include trauma, infection, drug abuse, muscle strain and
bites from poisonous snakes or insects.

In addition, there have been several reports of rhabdomyolysis related to excessive caffeine
intake, although this is relatively rare .

In one case, a woman developed nausea, vomiting and dark urine after drinking 32 ounces (1
liter) of coffee containing roughly 565 mg of caffeine. Fortunately, she recovered after being
treated with medication and fluid.

Importantly, this is a large dosage of caffeine to consume within a short period of time,
especially for someone who isn’t used to it or is highly sensitive to its effects.

In order to reduce the risk of rhabdomyolysis, it’s best to limit your intake to about 250 mg of
caffeine per day, unless you’re used to consuming more.

5.ADDICTION 

Despite all of caffeine’s health benefits, there’s no denying that it may become habit-forming.

47
A detailed review suggests that although caffeine triggers certain brain chemicals similarly to
the way cocaine and amphetamines do, it does not cause classic addiction the way these drugs
do .

However, it may lead to psychological or physical dependency, especially at high dosages.

In one study, 16 people who typically consumed high, moderate or no caffeine took part in a
word test after going without caffeine overnight. Only high caffeine users showed a bias for
caffeine-related words and had strong caffeine cravings .

Additionally, the frequency of caffeine intake seems to play a role in dependency.

In another study, 213 caffeine users completed questionnaires after going 16 hours without
consuming it. Daily users had greater increases in headaches, fatigue and other withdrawal
symptoms than non-daily users 

Even though the compound does not seem to cause true addiction, if you regularly drink a lot
of coffee or other caffeinated beverages, there’s a very good chance you may become
dependent on its effects.

6.HIGH BLOOD PRESSURE 

Overall, caffeine doesn’t seem to increase the risk of heart disease or stroke in most people.

However, it has been shown to raise blood pressure in several studies due to its stimulatory
effect on the nervous system .

Elevated blood pressure is a risk factor for heart attack and stroke because it may damage
arteries over time, restricting the flow of blood to your heart and brain.

Fortunately, caffeine’s effect on blood pressure seems to be temporary. Also, it seems to have
the strongest impact on people who aren’t used to consuming it.

High caffeine intake has also been shown to raise blood pressure during exercise in healthy
people, as well as in those with mildly elevated blood pressure .

Therefore, paying attention to the dosage and timing of caffeine is important, especially if
you already have high blood pressure.

7.RAPID HEART RATE 

The stimulatory effects of high caffeine intake may cause your heart to beat faster.

48
It may also lead to altered heartbeat rhythm, called atrial fibrillation, which has been reported
in young people who consumed energy drinks containing extremely high doses of caffeine .

In one case study, a woman who took a massive dose of caffeine powder and tablets in an
attempted suicide developed a very rapid heart rate, kidney failure and other serious health
issues .

However, this effect doesn’t seem to occur in everyone. Indeed, even some people with heart
problems may be able to tolerate large amounts of caffeine without any adverse effects.

In one controlled study, when 51 heart failure patients consumed 100 mg of caffeine per hour
for five hours, their heart rates and rhythms remained normal 

Regardless of the mixed study results, if you notice any changes in your heart rate or rhythm
after drinking caffeinated beverages, consider decreasing your intake.

8.FATIGUE

Coffee, tea and other caffeinated beverages are known to boost energy levels.

However, they can also have the opposite effect by leading to rebound fatigue after the
caffeine leaves your system.

One review of 41 studies found that although caffeinated energy drinks increased alertness
and improved mood for several hours, participants were often more tired than usual the
following day .

Of course, if you continue to drink lots of caffeine throughout the day, you can avoid the
rebound effect. On the other hand, this may affect your ability to sleep.

To maximize caffeine’s benefits on energy and avoid rebound fatigue, consume it in

moderate rather than high doses.

9.FREQUENCE URINATION AND URGENCY

Increased urination is a common side effect of high caffeine intake due to the compound’s
stimulatory effects on the bladder.

You may have noticed that you need to urinate frequently when you drink more coffee or tea
than usual.

Most research looking at the compound’s effects on urinary frequency has focused on older
people and those with overactive bladders or incontinence.

49
In one study, 12 young to middle-aged people with overactive bladders who consumed 2 mg
of caffeine per pound (4.5 mg per kilogram) of body weight daily experienced significant
increases in urinary frequency and urgency .

For someone weighing 150 pounds (68 kg), this would equate to about 300 mg of caffeine
per day.

In addition, high intake may increase the likelihood of developing incontinence in people
with healthy bladders.

One large study looked at the effects of high caffeine intake on incontinence in more than
65,000 women without incontinence.

Those who consumed more than 450 mg daily had a significantly increased risk of
incontinence, compared to those who consumed less than 150 mg per day .

If you drink a lot of caffeinated beverages and feel that your urination is more frequent or
urgent than it should be, it may be a good idea to cut back on your intake to see if your
symptoms improve.

Here’s the Exact Number of Cups of Coffee You Can Drink Per Day

Drinking coffee each morning does have several health benefits, but too much can raise your
risk of cardiovascular disease.

A cup of coffee may be just what you need to get going in the morning.

A second cup is to get out the door, and a third (OK, even a fourth) is likely if you’re
especially tired.

But if you frequently have half a dozen cups or more, you could be setting yourself up for
some serious health complications, a new study in A cup of coffee may be just what you need
to get going in the morning.

A second cup is to get out the door, and a third (OK, even a fourth) is likely if you’re
especially tired.

But if you frequently have half a dozen cups or more, you could be setting yourself up for
some serious health complications, a new study in The American Journal of Clinical
Nutrition Trusted Source reports.

50
Australian researchers found that drinking six or more coffees a day increases a person’s risk
of heart disease by as much as 22 percent.

In the United States, nearly half of adultsTrusted Source has some form of cardiovascular
disease, and it’s responsible for one in every fourTrusted Source deaths annually.

Americans are also drinking more coffee than ever, too.

A Reuters survey found that 64 percent of Americans over age 18 drink at least one cup a
day. That’s up a few percentage points from the year before, and the highest level in half a
decade.

Several previous studies have looked at the potential health benefits for the warm brew —
and there are many — but few have endeavored to discover at what point the risks of
consuming the caffeinated drink begin to outweigh the rewards.

So that’s exactly what Dr. Ang Zhou and Professor Elina Hyppönen of the University of
South Australia did.

In the first study to test the upper limits of safe coffee consumption as related to
cardiovascular health, the researchers examined how much coffee 347,077 people between
the ages of 37 and 73 consumed. They then compared the coffee totals to cardiovascular
disease risk.

What they found suggests that the scales move toward risk when you reach the sixth cup of
coffee and beyond.

“In order to maintain a healthy heart and a healthy blood pressure, people must limit their
coffees to fewer than six cups a day — based on our data six was the tipping point where
caffeine started to negatively affect cardiovascular risk,” Hyppönen said in a
statement.reports.

51
Australian researchers found that drinking six or more coffees a day increases a person’s risk
of heart disease by as much as 22 percent.

A cup of coffee may be just what you need to get going in the morning.

A second cup is to get out the door, and a third (OK, even a fourth) is likely if you’re
especially tired.

But if you frequently have half a dozen cups or more, you could be setting yourself up for
some serious health complications, a new study in The American Journal of Clinical
Nutrition Trusted Source reports.

Australian researchers found that drinking six or more coffees a day increases a person’s risk
of heart disease by as much as 22 percent.

In the United States, nearly half of adults Trusted Source has some form of cardiovascular
disease, and it’s responsible for one in every four Trusted
Source deaths annually.

Americans are also drinking more coffee than ever, too.

A Reuters survey found that 64 percent of Americans over age 18 drink at least one cup a
day. That’s up a few percentage points from the year before, and the highest level in half a
decade.

Several previous studies have looked at the potential health benefits for the warm brew —
and there are many — but few have endeavoured to discover at what point the risks of
consuming the caffeinated drink begin to outweigh the rewards.

So that’s exactly what Dr. Ang Zhou and Professor Elina Hyppönen of the University of
South Australia did.

In the first study to test the upper limits of safe coffee consumption as related to
cardiovascular health, the researchers examined how much coffee 347,077 people between
the ages of 37 and 73 consumed. They then compared the coffee totals to cardiovascular
disease risk.

What they found suggests that the scales move toward risk when you reach the sixth cup of
coffee and beyond.
“In order to maintain a healthy heart and a healthy blood pressure, people must limit their
coffees to fewer than six cups a day — based on our data six was the tipping point where
caffeine started to negatively affect cardiovascular risk,” Hyppönen said in a statement.

52
What are the health benefits associated with coffee consumption?
Beyond boosting energy, helping you focus, and even preventing yawns in the middle of a
business meeting, research has found a myriad of instances when a coffee habit may have
some protective health benefits.

“Coffee is the number one source of antioxidants in the human diet — yes, even over wine
and tea,” Vanessa M. Rissetto, MS, RD, CDN told Healthline.

“Aside from the caffeine giving you an early-morning energy buzz, those high levels of
antioxidants can help protect your body from damage caused by free radicals, as well as fight
off disease,” she said.

And the list of potential diseases and conditions that are less common in coffee drinkers is
long.

“Caffeinated coffee is associated with lowering the risks for certain cancers and liver
disease,” says Kimbre Zahn, MD, Indiana University Health family medicine and sports
medicine physician.

Indeed, a 2011 study Trusted Source from Harvard found that regular coffee consumption
lowered a person’s risk for developing prostate cancer.

“Daily consumption of three cups of coffee, whether caffeinated or decaffeinated, was

associated with a 17 percent Trusted Source lower risk for all-cause mortality compared to no
coffee intake,” Dr. Zahn says.

“Caffeinated coffee also conveyed lower risks for cardiovascular disease and stroke with the
highest benefits being seen in those consuming between three
to five cups per day.”

What are the health risks associated with coffee consumption?

But lest you start brewing a carafe every morning for these benefits alone, it’s important to
understand that coffee is an outsized source of caffeine in the American diet, which can lead
to several unintended problems.

“Coffee can cause insomnia, nervousness, restlessness, upset stomach, nausea, and vomiting,
increased heart rate and breathing rate, and other side effects,” Rissetto says. “Consuming
large amounts of coffee might also cause headache, anxiety, agitation, ringing in the ears, and
irregular heartbeat.”

And now, thanks to the study from Prof Hyppönen and Dr. Zhou, we know caffeine can
cause high blood pressure, which is a precursor for cardiovascular disease.

53
It’s not the caffeine alone that can be harmful to a person either. Many coffee drinkers load
their java up with cream, sugar, or sweeteners and flavouring ingredients that add calories
and fat, which bring a host of their own potential health issues.

“The many ‘add-ons’ that we put in our coffee can have serious negative impacts on our
health,” says Dr. Garth Graham, a former deputy assistant secretary at the U.S. Department of
Health and Human Services and current president But lest you start brewing a carafe every
morning for these benefits alone, it’s important to understand that coffee is an outsized source
of caffeine in the American diet, which can lead to several unintended problems.

“Coffee can cause insomnia, nervousness, restlessness, upset stomach, nausea, and vomiting,
increased heart rate and breathing rate, and other side effects,” Rissetto says. “Consuming
large amounts of coffee might also cause headache, anxiety, agitation, ringing in the ears, and
irregular heartbeat.”

And now, thanks to the study from Prof Hyppönen and Dr. Zhou, we know caffeine can
cause high blood pressure, which is a precursor for cardiovascular disease.

It’s not the caffeine alone that can be harmful to a person either. Many coffee drinkers load
their java up with cream, sugar, or sweeteners and flavouring ingredients that add calories
and fat, which bring a host of their own potential health issues.

“The many ‘add-ons’ that we put in our coffee can have serious negative impacts on our
health,” says Dr. Garth Graham, a former deputy assistant secretary at the U.S. Department of
Health and Human Services and current president of Aetna Foundation and Vice President
for Community Health & Impact for CVS Health.

“Adding syrupy flavourings plus an additional packet of sugar or artificial sweeter, milk, or
cream and then topping it all off with a dollop of whipped cream may be a nice treat once in a
while, but those who do this regularly are putting themselves at increased risk related to
excess calories,” he said..

“Adding syrupy flavourings plus an additional packet of sugar or artificial sweeter, milk, or
cream and then topping it all off with a dollop of whipped cream may be a nice treat once in a
while, but those who do this regularly are putting themselves at increased risk related to
excess calories,” he said.

WHATS A CUP OF COFFEE?

Instead of thinking about coffee in terms of cups — yes, one coffee cup is about 8 ounces —
think about your consumption in terms of total caffeine.
54
One cup typically equals about 70 to 140 milligrams of caffeine.

If you pop down to your nearest café and order a medium or large coffee, that’s not always
one cup (eight ounces) — that’s likely two or even three, and depending on how strong the
roast is, it may be even more.
“Although further studies are needed to identify the best amount, in general, consuming less
than or equal to 400 milligrams of caffeine a day, or about four or five cups, is what we’d
recommend,” Dr. Zahn says.

You can also use online caffeine calculators to account for any and all caffeine you consume.

Remember, coffee isn’t the only source of the stimulant. You can also find it in tea, soda, and
sometimes foods.

Decaf Coffee: Good or Bad?

Coffee is one of the world’s most popular beverages.

Many people enjoy drinking coffee, but they want to limit their caffeine intake for personal
preferences or health reasons.

For these people, decaf coffee is an excellent alternative.

Decaf coffee is just like regular coffee, except the caffeine has been removed.

This article takes a detailed look at decaf coffee and its health effects, both good and bad.

What is decaf coffee and how is it made?

Decaf is short for decaffeinated coffee.

It’s coffee from coffee beans that have had at least 97% of their caffeine removed.

There are many ways to remove caffeine from coffee beans. Most of them include water,
organic solvents, or carbon dioxide .

Coffee beans are washed in the solvent until the caffeine has been extracted from it, then the
solvent is removed.

Caffeine can also be removed using carbon dioxide or a charcoal filter — a method known as
the Swiss Water Process.

55
The beans are decaffeinated before they’re roasted and ground. The nutritional value of decaf
coffee should be almost identical to regular coffee, apart from the caffeine content.

However, the taste and smell may become a little milder, and the colour may change,
depending on the method used .

This can make decaf coffee more pleasing to those who are sensitive to the bitter taste and
smell of regular coffee.

How much caffeine is in decaf coffee?

Decaf coffee is not completely caffeine free.

It actually contains varying amounts of caffeine, usually about 3 mg per cup .

One study found that each 6 ounces (180 mL) cup of decaf contained 0–7 mg of caffeine 

On the other hand, an average cup of regular coffee contains about 70–140 mg of caffeine,
depending on coffee type, preparation method, and cup size .

So, even if decaf is not completely caffeine free, the amount of caffeine is usually very small.

Decaf coffee is loaded with antioxidants and contains nutrients

Coffee is not the devil it’s been made out to be.

It’s actually the single biggest source of antioxidants in the Western die.

Decaf usually contains similar amounts of antioxidants as regular coffee, although they may
be up to 15% lower .

This difference is most likely caused by a small loss of antioxidants during the decaffeination
process.

The main antioxidants in regular and decaf coffee are hydro cinnamic acids and polyphenols .

Antioxidants are very effective at neutralizing reactive compounds called free radicals.

This reduces oxidative damage and may help prevent diseases like heart disease, cancer, and
type 2 diabetes .

In addition to the antioxidants, decaf also contains minor amounts of some nutrients.

56
One cup of brewed decaf coffee provides 2.4% of the recommended daily intake of
magnesium, 4.8% of potassium, and 2.5% of niacin, or vitamin B3 .

This may not seem like a lot of nutrients, but the amounts add up quickly if you drink 2–3 (or
more) cups of coffee per day.

Health benefits of decaf coffee

Despite having been demonized in the past, the truth is, coffee is mostly good for you.

It’s linked with numerous health benefits, which are mainly attributed to its antioxidant
content and other active substances.

However, the specific health effects of decaf coffee can be hard to determine.

This is because most studies assess coffee intake without distinguishing between regular and
decaf coffee, and some don’t even include decaf coffee.

Also, most of these studies are observational. They cannot prove that coffee caused the
benefits, only that drinking coffee is associated with them.

Type 2 diabetes, liver function, and premature death

Drinking coffee, both regular and decaf, has been linked with reduced risk of type 2 diabetes.
Each daily cup may reduce the risk up to 7% .

This suggests that elements other than caffeine may be responsible for these protective
effects.

The effects of decaf coffee on liver function are not as well studied as those of regular coffee.
However, one large observational study linked decaf coffee with reduced liver enzyme levels,
which suggests a protective effect.

Drinking decaf coffee has also been linked with a small but significant reduction in the risk of
premature death, as well as death from stroke or heart disease .

Reduced symptoms of heartburn and reduced risk of rectal Cancer

One common side effect of drinking coffee is heartburn or acid reflux.

Many people experience this condition, and drinking decaf coffee may relieve this
uncomfortable side effect. Decaf coffee has been shown to cause significantly less acid reflux
than regular coffee.

57
Drinking two or more cups of decaf coffee per day has also been linked with up to a 48%
lower risk of developing rectal cancer. 

Regular coffee has several advantages over decaf

Coffee is probably best known for its stimulant effects.

It increases alertness and reduces feelings of tiredness.

These effects are directly linked to the stimulant caffeine, which is found naturally in coffee.

Some of the beneficial effects of regular coffee are directly attributed to the caffeine, so decaf
should not have these effects.

Here are some benefits that probably only apply to regular coffee, not decaf:

 improved mood, reaction time, memory, and mental function .

 increased metabolic rate and fat burning .
 enhanced athletic performance .
 reduced risk of mild depression and suicidal thoughts in women.
 much lower risk of liver cirrhosis or end stage liver damage .

However, it’s worth mentioning again that the research on regular coffee is way more
extensive than what’s available for decaf.

Who should choose decaf over regular coffee?

There’s a lot of individual variability when it comes to tolerance for caffeine. For some
people, one cup of coffee can be excessive, while others may feel fine with more.

While individual tolerance may vary, healthy adults should avoid over 400 mg of caffeine per
day. This is roughly the equivalent of four cups of coffee.

Increased consumption can lead to increased blood pressure and lack of sleep, which can
increase the risk of heart disease and stroke .

Excess caffeine may also overwhelm the central nervous system, cause restlessness, anxiety,
digestive problems, heart arrhythmia, or trouble sleeping in sensitive individuals.

People who are very sensitive to caffeine may want to limit their intake of regular coffee or
switch over to decaf or tea.

Those with certain medical conditions may also require caffeine-restricted diets. This
includes people who are taking prescription medications that can interact with caffeine .

58
Additionally, pregnant and breastfeeding women are advised to limit their caffeine intake.
Children, adolescents, and individuals diagnosed with anxiety or who have trouble sleeping
are advised to do so as well .

3 Potential Downsides of Bulletproof Coffee

Bulletproof coffee is a high calorie coffee drink intended to replace a carb-heavy breakfast .

It consists of 2 cups (470 mL) of coffee, 2 tablespoons (28 grams) of unsalted grass-fed
butter, and 1–2 tablespoons (15–30 mL) of medium-chain triglyceride (MCT) oil mixed in a
blender.

It was originally promoted by Dave Asprey, the creator of the Bulletproof Diet. The coffee
produced and marketed by Asprey’s company is supposedly free of mycotoxins, which are
naturally occurring fungal toxins found in some improperly stored foods .

However, there’s no evidence that this is the case.

Bulletproof coffee has become increasingly popular, especially among paleo and low carb
dieters.

Although drinking Bulletproof coffee on occasion is probably harmless, it’s not advisable to
make it a routine.

Here are 3 potential downsides of Bulletproof coffee.

                                                                                                                                       

1. Low in nutrients

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Asprey and other promoters recommend that you consume Bulletproof coffee in place of
breakfast each morning.

Although Bulletproof coffee provides plenty of fat, which reduces your appetite and provides
energy, it’s lacking in several nutrients.

By drinking Bulletproof coffee, you are replacing a nutritious meal with a poor substitute.

While grass-fed butter contains some conjugated linoleic acid, butyrate, and vitamins A and
K2, MCT oil is a refined and processed fat with no essential nutrients.

If you eat three meals per day, replacing breakfast with Bulletproof coffee will likely reduce
your total nutrient intake by about one-third.

2. High in saturated fat

Bulletproof coffee is very high in saturated fat.

While the health effects of saturated fats are controversial, many health professionals believe
that high intake is a major risk factor for several diseases and should be avoided .

Although some studies associate a high intake of saturated fat with an increased risk of heart
disease, others have found no significant links .

Nevertheless, most official dietary guidelines and health authorities advise limiting your
intake.

While saturated fat can be part of a healthy diet when consumed in reasonable amounts, it
may be harmful in massive doses.

If you’re worried about saturated fat or high cholesterol levels, consider limiting your intake
of Bulletproof coffee or avoiding it altogether.

3. May raise your cholesterol levels

Many studies have been conducted on low carb and ketogenic diets, which are often high in
fat and may include Bulletproof coffee.

Most of this research indicates that these diets do not increase your levels of total and LDL
(bad) cholesterol — at least on average .

Among other potential benefits, your triglycerides and weight will likely drop, while your
HDL (good) cholesterol will likely rise .

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However, butter seems to be particularly effective at raising LDL cholesterol levels. One
study in 94 British adults showed that eating 50 grams of butter daily for 4 weeks increased
LDL cholesterol levels more than consuming an equal amount of coconut oil or olive oil .

Another 8-week study in Swedish men and women with excess weight found that butter
increased LDL cholesterol by 13% when compared with whipping cream. The researchers
hypothesized that this could have something to do with butter’s fat structure .

Also, keep in mind that not everyone responds the same way to a high fat diet. Some people
see dramatic increases in total and LDL cholesterol, as well as other markers of heart disease
risk.

Also, keep in mind that not everyone responds the same way to a high fat diet. Some people
see dramatic increases in total and LDL cholesterol, as well as other markers of heart disease
risk.

For those who have cholesterol problems while on a low carb or ketogenic diet, one of the
first things to do is avoid excessive intake of fat (such as butter). This includes Bulletproof
coffee.

SPECIAL PRECAUTIONS AND WARNINGS 

Pregnancy: Drinking moderate amounts of coffee during pregnancy is possibly safe. Do
not drink more than 3 cups of coffee daily. This provides about 300 mg of caffeine.
Consuming more than this during pregnancy is possibly unsafe and has been linked to an
increased risk of miscarriage, increased risk of sudden infant death syndrome (SIDS), and
other negative effects, including symptoms of caffeine withdrawal in newborns and a lower
birth weight.

Breast-feeding: Drinking 1-2 cups of coffee daily while breast-feeding is possibly safe.
But drinking larger amounts is possibly unsafe. The caffeine in coffee is passed into
breastmilk. It might cause irritability and increased bowel movements in nursing infants.

Children: Caffeinated coffee is possibly safe in children when consumed in the normal
amounts found in food and beverages.

Anxiety disorders: The caffeine in coffee might make anxiety worse.

Bipolar disorder: The caffeine in coffee might make symptoms of mania worse.

Bleeding disorders: The caffeine in coffee might slow blood clotting and make bleeding
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disorders worse.

Heart disease: Drinking coffee on a daily basis doesn't seem to increase the risk for
serious complications from heart disease. But people who smoke and have heart disease
might have an increased risk of dying from heart disease if they consume coffee daily.

Diabetes: The caffeine in coffee might affect blood sugar. Use coffee with caution if you
have diabetes.

Diarrhoea: The caffeine in coffee, especially when taken in large amounts, can worsen
diarrhoea.

Seizures: Coffee contains caffeine. People with epilepsy should avoid using caffeine in
high doses. Low doses of caffeine should be used cautiously.

Glaucoma: Drinking caffeinated coffee increases pressure inside the eye. The increase
starts within 30 minutes and lasts for at least 90 minutes. If you have glaucoma, drink coffee
with caution.

High blood pressure: Drinking caffeinated coffee might increase blood pressure in
people with high blood pressure. But this doesn't seem to occur in people who drink
caffeinated products regularly.

Irritable bowel syndrome (IBS): Coffee contains caffeine. The caffeine in coffee,
especially when taken in large amounts, may worsen diarrhoea and other symptoms of IBS.

Loss of bladder control: Coffee contains caffeine. Caffeine can make bladder control
worse by increasing frequency of urination and the urge to urinate.

Smoking: People who smoke and drink coffee might have an increased risk of dying from
heart disease or cancer.

Thinning bones (osteoporosis): Drinking caffeinated coffee can increase the amount of
calcium that is flushed out in the urine. This might weaken bones. If you have osteoporosis,
don't drink more than 3 cups of coffee daily. If you are generally healthy and get enough
calcium from your food or supplements, drinking about 4 cups of coffee daily doesn't seem to
increase the risk of getting osteoporosis.

TOP 10 POPULAR COFFEE BRANDS WORLDWIDE

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Coffee being one of the most in-demand beverages, today it comes with no surprise that the

global coffee market is witnessing tremendous growth. And this is why the coffee world has

become vast and varied, as coffee brands tend to introduce a variety of coffee with their

unique recipes. Hence with all those coffee brands on the market, it is eventually not possible

to reach an answer when it comes to the debate of "which one is the best coffee brand?" After

all, there are tons of different ways and styles brands use to make coffee.

However, due to the vast options, at least in the matter of experimenting with flavours for

your nice cup of joe, you won't be short on choices, right?

1.STARBUCKS
With more than 30,000 retail stores in 83 countries, starbucks clearly is one of the leading,
most prominent and popular coffee chain in the world. Its has a 12.4% share of the US
ground coffee market. The inviting ambience and their innovation in making a variety of
premium delights are what make everyone like to go back to order. From the classic white
chocolate or salted caramel mocha to unique mango dragon fruit refresher or iced brown
sugar oat milk shaken espresso, you can find its uniqueness in any of Starbucks drinks.

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2. COSTA COFFEE

Costa Coffee is one of Britain's biggest coffee chains and one of the highest-selling coffee

chains in the world. With over 4000 coffee shops and 10,000 smart café machines online,

Costa Coffee is present in almost 31 countries. The iconic rich blends, hearty taste and the

finest ingredients are some of the distinguishing features of this brand. Along with the

signature coffees, a variety of foods and beverages are also offered at Costa Coffee.

3. Nescafe

Nescafe is a brand of Nestle, which has a wide presence across the globe. From the east to the

west, the north to the south, you will find this brand of instant coffee anywhere. It offers a

bunch of blends and flavours along with the classic ones, including Nescafe Gold Crema,

Nescafe Gold Latte, Nescafe Sumatra and more. When it comes to branding and availability,

this brand is unbeatable as it is already enjoyed in over 180 countries.

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4. Tim Hortons

The iconic Canadian brand holds a strong position in the Canadian coffee market and has one

of Canada's largest coffee chain turnovers. Today, it is widely recognised as a fast-food

franchise serving up high-quality coffees and doughnuts. More than 4900 Tim Hortons

restaurants are being operated worldwide, with around 4300 being in Canada. Tim Hortons

holds more of a traditional setting with less customisable coffee options; hence people who

love just a simple good cup of coffee, this would be the right pick.

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5. Gloria Jeans

Founded in 1979, this successful American- Australian retail coffee house is one of the most

loved coffee brands in the world. Gloria Jeans is one of the leading manufacturers in

Australia, with more than 200 stores across the country. Also known for its excellence and

premium coffee, it has 1000+ stores in 40 countries. From hot drinks to fruit or chillers,

flavoured whole beans to blended whole beans, one can choose anything to experience the

highest quality coffee.

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6. Peet's coffee

Founded in 1966, this brand has been famous and known for preparing the finest beans with

premium roasting practices for decades. The store layout of Pete's coffee is much more

traditional, and it even inspired the founders of Starbucks while planning the design of their

store. This brand offers a wide section of coffees and various roast options. Even compared to

other brands, Pete's coffee provides fine tasting coffee at an affordable price.

7. McCafé

McCafé is an independent coffee and food chain owned by McDonald’s, and it has become a

popular leading chain in many countries. Especially due to the vast presence of McDonald’s

stores worldwide, the reach of McCafé also happened worldwide. McCafé is popular for

bringing much variety in flavours and offers options with reasonable prices too.

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8. Dunkin Doughnuts

At present, Donkin Doughnuts is one of the top coffee brands serving over 3 million

customers each day. Nor is it only famous for coffee; it is popularly known for breakfast

items. It comes with many flavourful options, from decaffeinated flavoured coffee to iced

coffee to a variety of doughnuts to muffins. Dunkin has more than 12000 stores in 45

countries, which is why it is considered second in the number of stores after Starbucks.

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9. Folgers

Folgers is a very old brand founded in 1850 and popularly known for its ground coffee. It has

persistently ranked among the top in the line of coffee brands in the global market for more

than 150 years. Folgers take pride in creating innovative blends and offering coffees of

multiple forms and types and roasts at affordable prices.

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10. Maxwell House

Maxwell House is one among the American brand of coffee that has been named following

the name of Maxwell House Hotel in Nashville. It is popular for its whole bean, flavours,

variety of coffee beans and rich tastes. In terms of flavour and costs, it remains one of the

highest-selling coffee brands, especially in the market of the USA.

Larry's Coffee

Larry's is one of the really unique brands out there. Their shade-grown, organic coffee is
delicious and does not lack flavours. If there is something that outstands that is how they
conduct business.

With the solar water heated floors, rainwater driven restrooms, natural day-lighting, zone
heating, composting, rainwater harvesting, edible gardens at their roastery, and much more,
they are one of the best sustainable, fair-trade coffee brands out there! And, affordable as
well.

They also serve their coffee in fully recyclable BPA free cups!

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 Café Mam

A shade-grown, authentic coffee brand that gives back to their community. Their coffee is
certified organic and they also have decaffeinated options for you to choose from!

Their coffee comes in recyclable and compostable packaging and the brand cares deeply
about a sustainable future.

Ethical Bean

Do you ever wonder where your coffee comes from? With Ethical Bean, you can literally
trace your coffee and learn all about it!

The coffee the brand offers is seasonally sourced and tastes great. They also have a fair-trade
business model and the cost of production is covered during payment.

And, there are plenty more to name: Equal Exchange, Salt Spring, Conscious Coffees,
Grumpy Mule, Café Direct – these are one of the few sustainable brands out there that care
more than just profit.

We hope you enjoyed the list and now perhaps it is time to go learn more about coffee, you
do not really have to be a connoisseur to do that.

Brand Revenue (in Billion USD)

Starbucks 23.52

Keurig Dr Pepper 11.62

Nescafé 9.2

Peet’s Coffee 7.6

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 Brand Revenue (in Billion USD)

Gloria Jean’s Coffees 3.88

Tim Hortons 2.81

Costa Coffee 2.07

Folgers 2

Lavazza 1.74

Dunkin’ 1.3

TYPES OF COFFEE

WHAT IS AN AMERICANO?

An americano is quite simply just hot water and espresso. It’ll either be served 1/2 and 1/2 or

1/3 espresso to 2/3 water, depending on the coffee shop in question or how you’ve chosen to

brew it. There is dispute about whether the espresso or the water should be added first, but in

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the case of the americano, espresso should always be added first as the crema mixes in and

creates a more mellow, even taste.

WHAT IS CORTADO?

Unlike other coffee types the milk isn’t texturized and instead, Cortado coffee is made with
lightly steamed milk, no froth or foam. The steamed milk on top reduces the acidity of the
coffee and creates a micro-foam which doesn’t separate from the espresso, giving it a strong
and rich flavour.

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WHAT IS A MOCHA?

Although a mocha is often interpreted differently across the world, the basis is that a shot of

espresso is combined with a chocolate powder or syrup, followed by milk or cream. It is a

variant of a latte, in the sense that it is often 1/3 espresso and 2/3 steamed milk. However, a

chocolate flavour is added, and this can be milk or dark.

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WHAT IS A MACCHIATO?

In Italian, the term "macchiato" translates as "marked" or "stained", meaning a stained or

marked coffee. The macchiato is an espresso coffee drink, topped with a small amount of

foamed or steamed milk to allow the taste of the espresso to still shine through.

WHAT IS A FLAT WHITE?

A flat white is a blend of micro-foamed milk poured over a single or double shot of espresso.

This micro foam is steamed milk infused with air, to create a smooth and velvety texture and

creamy taste. Precise pouring and steaming of the micro foam is essential in making a flat

white.

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WHAT IS A DECAF?

Decaf coffee is made from regular coffee beans that go through a process to remove the

majority of the caffeine. However, decaffeinated coffee is not completely caffeine free, and

EU regulation for decaf coffee is less than 0.3% caffeine.

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WHAT IS A CAFÉ` AU LAIT ?

The Café au Lait is made using brewed coffee and steamed milk, in a typical ratio of one part
coffee to one part steamed milk with no froth or foam on top (sometimes certain coffee shops
will add it though). The coffee base is usually made with a French press or a drip and the
milk must always be steamed.

The Café au Lait is not the same as white coffee which is brewed coffee with cold milk or
powdered whitener added in.

WHAT IS DRIP COFFEE?

Drip coffee is made by pouring boiling water over ground coffee (the grind of which being

much coarser than espresso). A filter that is typically made from paper separates the grounds

from the brewed liquid which allows the water to pass through and fall into a pot or jug.

However, you can now also get coffee pots which are especially for drip coffee brewing or

electric options which you can set timers on so you can choose what time it’s made.

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WHAT IS AN IRISH COFFEE?

Irish coffee has four main ingredients: coffee, Irish whiskey, sugar and cream. But there are
many variations of this classic coffee drink, which we will explore later.

When making an Irish coffee, it’s important to ensure the coffee is strong and the whiskey is
Irish, as it’s simply not an Irish coffee if you use Scotch whiskey. The coffee drink is drunk
through its creamy head. To ensure the cream floats on top of the coffee and doesn’t sink,
you can whip or blend the cream before layering it on top of the coffee with a spoon. 

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WHAT IS AN INSTANT COFFEE?

Instant coffee is made from real coffee beans. The soluble and volatile contents of the beans
are extracted. Then the water is removed so powder or concentrated soluble coffee powder
are left over. It’s essentially been dehydrated for our convenience – just add water and you
have yourself a brew!

You might also see instant coffee called:

 Soluble coffee
 Powdered coffee
 Granulated coffee

Like most other coffees, instant coffee also comes in a variety of roasts: dark, medium and
light, so you’re still able to choose the strength that you love. You might also be looking for
the same rich flavour but without caffeine. Luckily, decaf instant coffee is here to satisfy your
cravings with the same quick and easy process.

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BIBLIOGRAPHY

 Eco-certified coffee: How much is there? – Market share of eco-certified coffees as of

2013 with links to references and industry sources.
 Corporate coffee: How much is eco-certified? – Top North American coffee brands
and the amount of certified coffees each purchased annually, most 2008–2013.
 Coffee latest trade data on ITC Trade Map
 Articles on world coffee trade at the Agri trade web site.

APPENDIX
 WHAT ARE THE MOST SUSTAINABLE COFFEE COMPANIES?
 WHAT ARE THE BEST COFFEES IN THE WORLD ?
 WHAT ARE THE BEST COFFEE SHOPS IN THE WORLD?
 CAN YOU DRINK COFFEE WHEN PREGNANT?
 IS COFFEE GOOD FOR YOU/ WHAT ARE THE HEALTH
BENEFITS?
 IS COFFEE A LAXATIVE?
 DOES COFFEE DEHYDRATES YOU?
 HOW MANY COFFEE BEANS ARE NEEDED TO MAKE ONE
SHOT OF ESSPRESSO?
 WHAT IS CONSIDERED AS A LETHAT DOSE OF CAFFIENE?
 WHERE DOES THE WORD ESSPRESSO CAME FROM?

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