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Coffee Biography/Details
Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.
Wild coffee's energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern Arabia; the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.
In East Africa and Yemen, coffee was used in native religious ceremonies that were in competition with the Christian Church. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. The beverage was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe.
Coffee berries, which contain the coffee seeds, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are also the most highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005. Some controversy is associated with coffee cultivation and its impact on the environment. Consequently, organic coffee is an expanding market.
Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed. The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, coffee can worsen the symptoms of some conditions, largely due to the caffeine and diterpenes it contains.
Etymology
The first reference to "coffee" in the English language is in the form chaoua, dated to 1598. In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè. The Turkish word in turn was borrowed from the Arabic: قهوة, qahwah. Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verb قها qaha, signifying "to have no appetite", since this beverage was thought to dull one's hunger.
Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in southwestern Ethiopia as one, since the plant is indigenous to that area. However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.
Biology
Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to the Uganda and southern Sudan. Less popular species are C. liberica, excelsa, stenophylla, mauritiana, and racemosa.
All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or small trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously and are followed by oval berries of about 1.5 cm (0.6 in). Green when immature, they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called peaberries. Berries ripen in seven to nine months.
Coffea arabica is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, C. excelsa, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively. Cuttings, grafting, and budding are the usual methods of vegetative propagation. On the other hand, there is great scope for experimentation in search of potential new strains.
Health benefits
Coffee consumption has generally been shown to have little or no impact on cancer development.
Other studies suggest coffee consumption reduces the risk of prostate cancer, Alzheimer's disease, dementia, Parkinson's disease, heart disease, diabetes mellitus type 2, non-alcoholic fatty liver disease, cirrhosis, and gout. It may increase the risk of acid reflux and associated diseases.
The fact that decaffeinated coffee also exhibits preventative effects against diseases such as prostate cancer and type 2 diabetes suggests that coffee's health benefits are not solely a product of its caffeine content. Specifically, the antidiabetic effect of caffeine has been attributed to caffeic acid and chlorogenic acid.
The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage. Evidence suggests that roasted coffee has a stronger antioxidant effect than green coffee.
Coffee is no longer thought to be a risk factor for coronary heart disease.
Caffeine acts as an acute antidepressant. A review published in 2004 indicated a negative correlation between suicide rates and coffee consumption. It was suggested that the action of caffeine in blocking the inhibitory effects of adenosine on dopamine nerves in the brain reduced feelings of depression.
Health risks
Excessive amounts of coffee can cause very unpleasant and even life-threatening adverse effects. Coffee's adverse effects are generally more common when taken in excess. Many of coffee's health risks are due to its caffeine content and can therefore be avoided by drinking decaffeinated coffee.
Oily components called diterpenes are present in unfiltered coffee and coffee brewed using metal filters, but not in coffee brewed using paper filters. The two diterpenes present in coffee, kahweol and cafestol, have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood.
Elderly individuals with a depleted enzymatic system do not tolerate coffee with caffeine well. They may also react poorly to decaffeinated coffee because it can cause heartburn.[citation needed] Moderate amounts of coffee (50–100 mg of caffeine or 5–10 g of coffee powder a day) are well tolerated by most elderly people.
Coffee consumption can lead to iron deficiency anemia by interfering with iron absorption, especially in mothers and infants. Coffee's interference with iron absorption is due to the polyphenols it contains. However, excess iron is carcinogenic to the liver. Therefore, coffee consumption's negative correlation with the development of liver cancer is also attributed to polyphenols.
Although some chemicals in coffee are carcinogens in rodents at very high doses, research suggests that they are not dangerous at the levels consumed by humans. Instant coffee has a much greater amount of acrylamide than brewed coffee. Research suggests that drinking caffeinated coffee can cause a temporary stiffening of arterial walls. Coffee may aggravate pre-existing conditions such as gastroesophageal reflux disease, migraines, arrhythmias, and cause sleep disturbances.
Caffeine can cause anxiety, especially in high doses and in those with pre-existing anxiety disorders.
Some research suggests that a minority of moderate regular caffeine consumers experience some amount of depression, anxiety, low vigor, or fatigue when discontinuing their caffeine use. However, the methodology of the these studies has been criticized. Withdrawal effects are more common and better documented in heavy caffeine users.
About 15% of the U.S. general population reports having stopped drinking coffee altogether, citing concerns about their health and the unpleasant side effects of caffeine.
Social and culture
Coffee is often consumed alongside (or instead of) breakfast by many at home. It is often served at the end of a meal, normally with a dessert, and at times with an after-dinner mint especially when consumed at a restaurant or dinner party.
Aggressively promoted by the Pan-American Coffee Bureau, the "coffee break" was first promoted in 1952. Hitherto unknown in the workplace, its uptake was facilitated by the recent popularity of both instant coffee and vending machines, and has become an institution of the American workplace.
Coffee Biography/Details
Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.
Wild coffee's energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern Arabia; the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.
In East Africa and Yemen, coffee was used in native religious ceremonies that were in competition with the Christian Church. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. The beverage was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe.
Coffee berries, which contain the coffee seeds, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are also the most highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005. Some controversy is associated with coffee cultivation and its impact on the environment. Consequently, organic coffee is an expanding market.
Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed. The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, coffee can worsen the symptoms of some conditions, largely due to the caffeine and diterpenes it contains.
Etymology
The first reference to "coffee" in the English language is in the form chaoua, dated to 1598. In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè. The Turkish word in turn was borrowed from the Arabic: قهوة, qahwah. Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verb قها qaha, signifying "to have no appetite", since this beverage was thought to dull one's hunger.
Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in southwestern Ethiopia as one, since the plant is indigenous to that area. However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.
Biology
Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to the Uganda and southern Sudan. Less popular species are C. liberica, excelsa, stenophylla, mauritiana, and racemosa.
All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or small trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously and are followed by oval berries of about 1.5 cm (0.6 in). Green when immature, they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called peaberries. Berries ripen in seven to nine months.
Coffea arabica is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, C. excelsa, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively. Cuttings, grafting, and budding are the usual methods of vegetative propagation. On the other hand, there is great scope for experimentation in search of potential new strains.
Health benefits
Coffee consumption has generally been shown to have little or no impact on cancer development.
Other studies suggest coffee consumption reduces the risk of prostate cancer, Alzheimer's disease, dementia, Parkinson's disease, heart disease, diabetes mellitus type 2, non-alcoholic fatty liver disease, cirrhosis, and gout. It may increase the risk of acid reflux and associated diseases.
The fact that decaffeinated coffee also exhibits preventative effects against diseases such as prostate cancer and type 2 diabetes suggests that coffee's health benefits are not solely a product of its caffeine content. Specifically, the antidiabetic effect of caffeine has been attributed to caffeic acid and chlorogenic acid.
The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage. Evidence suggests that roasted coffee has a stronger antioxidant effect than green coffee.
Coffee is no longer thought to be a risk factor for coronary heart disease.
Caffeine acts as an acute antidepressant. A review published in 2004 indicated a negative correlation between suicide rates and coffee consumption. It was suggested that the action of caffeine in blocking the inhibitory effects of adenosine on dopamine nerves in the brain reduced feelings of depression.
Health risks
Excessive amounts of coffee can cause very unpleasant and even life-threatening adverse effects. Coffee's adverse effects are generally more common when taken in excess. Many of coffee's health risks are due to its caffeine content and can therefore be avoided by drinking decaffeinated coffee.
Oily components called diterpenes are present in unfiltered coffee and coffee brewed using metal filters, but not in coffee brewed using paper filters. The two diterpenes present in coffee, kahweol and cafestol, have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood.
Elderly individuals with a depleted enzymatic system do not tolerate coffee with caffeine well. They may also react poorly to decaffeinated coffee because it can cause heartburn.[citation needed] Moderate amounts of coffee (50–100 mg of caffeine or 5–10 g of coffee powder a day) are well tolerated by most elderly people.
Coffee consumption can lead to iron deficiency anemia by interfering with iron absorption, especially in mothers and infants. Coffee's interference with iron absorption is due to the polyphenols it contains. However, excess iron is carcinogenic to the liver. Therefore, coffee consumption's negative correlation with the development of liver cancer is also attributed to polyphenols.
Although some chemicals in coffee are carcinogens in rodents at very high doses, research suggests that they are not dangerous at the levels consumed by humans. Instant coffee has a much greater amount of acrylamide than brewed coffee. Research suggests that drinking caffeinated coffee can cause a temporary stiffening of arterial walls. Coffee may aggravate pre-existing conditions such as gastroesophageal reflux disease, migraines, arrhythmias, and cause sleep disturbances.
Caffeine can cause anxiety, especially in high doses and in those with pre-existing anxiety disorders.
Some research suggests that a minority of moderate regular caffeine consumers experience some amount of depression, anxiety, low vigor, or fatigue when discontinuing their caffeine use. However, the methodology of the these studies has been criticized. Withdrawal effects are more common and better documented in heavy caffeine users.
About 15% of the U.S. general population reports having stopped drinking coffee altogether, citing concerns about their health and the unpleasant side effects of caffeine.
Social and culture
Coffee is often consumed alongside (or instead of) breakfast by many at home. It is often served at the end of a meal, normally with a dessert, and at times with an after-dinner mint especially when consumed at a restaurant or dinner party.
Aggressively promoted by the Pan-American Coffee Bureau, the "coffee break" was first promoted in 1952. Hitherto unknown in the workplace, its uptake was facilitated by the recent popularity of both instant coffee and vending machines, and has become an institution of the American workplace.
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