Fair trade coffee 1

Fair trade coffee is coffee, purchased directly from producers at a higher price than standard coffee. Fair trade coffee is one of the many fair-trade certified products available worldwide. The goal of fair trade is healthier working conditions and greater economic incentive for farmers producers.Coffee Fair Trade certified coffee is needed to part of a collaboration with other local producers to promote. Determine the cooperatives, such contributions are made by fair trade coffee. Growers are guaranteed a minimum price for coffee, and when market prices exceed the minimum number, they get a pound a premium.Fair trade coffee is more popular in the past 10 years, and is now in most places coffee is sold. In 2004, 24 222 tonnes (7.05 million of the world production) event in 2005 was 33 991 tons of fair trade 6.685 million, an increase of 0.34% to 0.51%

The history of the fair trade coffee
For the Fair Trade prices were the International Coffee Organization in accordance with the requirements of the International Coffee Agreement of 1962 regulated. The agreement was at the United Nations in New York negotiated by the Coffee Study Group, determine how much coffee is imported and exported from a country, there would be no surplus and thus a decline in the price. The ICA was five years, then renewed 1968th The agreement was signed in 1976 due to rising prices for coffee, negotiated largely the result of a severe frost in Brazil again. The new agreement for the suspension of the price ratios permitted if the supply of coffee could not meet demand, and enable them, if prices dropped too low. In 1983 the agreement was again repainted, this time creating a database on trade in coffee, and stricter import and export regulations. The odds were a part of the agreement until 1989, when the organization was unable to create a new agreement in time for next year to negotiate. It was decided that the agreement would be extended from 1983, but without the quotas, because they have not been established. A new agreement can be negotiated in 1992. From 1990 to 1992, with no quotas in place of coffee prices reached a nadir. As coffee price ratios could not be decided the new Agreement of 1994 aimed at raising public awareness and a forum for public comment and access to documents. To the agreements of 2001 and 2007, the purpose of the economy by promoting coffee coffee consumption, raising the living standards of farmers by the economic consultancy, development of research on niche markets and quality in terms of geographical proximity and the implementation of the stabilization studies of sustainability principles similar to fair trade.

Beginning of fair trade
Fair Trade certification began in the Netherlands in 1988 was a response to falling coffee prices in the world market.The supply of coffee is greater than demand, and there is no quota price is implemented by the International Coffee law again, the market flooded. Fair Trade certification aimed at artificially raising the prices to coffee farmers sufficient wages to make a profit. The original name of the organization was "Max Havelaar," after a fictional character, who created the Dutch exploitation of coffee farmers of Dutch settlers in the East Indies.The organization a label for products containing certain wage standards are met. Within ten years, three other labeling organizations began, the Fairtrade Foundation, TransFair USA and Rättvisemärkt. In 1997, these four organizations jointly created by the Fair Trade Labeling Organization, the fair trade standards, and has been tested and certified breeders.

Certificate
The Fair Trade label, farmers and laborers, the poor, giving them the skills and resources to escape to compete on the world market for agricultural products. Although Fair Trade began in the late 1940s, certification and labeling came into force until 1988. This label guarantees consumers that strict social, environmental and economic measures should be taken when the production and trade of agricultural products occurs. Fair Trade standards require that the farmers a fair wholesale prices for their crops to get. This ensures that the farmers about $ 1.26 per pound of green coffee is available on the world as an average of 0.60 dollars. Farmers involved in Fair Trade minimum floor price and receive an additional premium for certified organic products. In addition to the standard price of fair trade labeling, there are other principles to be followed by.

Standards for Fair Trade Coffee Certification

Fair employment: those who work with Fair Trade farms are capable of freedom of association, safe working conditions and fair wages for work. Child labor is prohibited.

Direct trade: With Fair Trade, importers of Fair Trade producer groups as directly as possible to buy, so to compete for the middle man and the farmer in the global market.

Democratic and transparent organizations: By the proof of a democratic market decide how Fair Trade farmers and farm workers invest Fair Trade revenues.

To Fair Trade farmers and workers invest Fair Trade premiums in social and business development projects like scholarship programs, health and education quality improvement: the development of the community.

Kona coffee

Kona coffee is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. This coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. Only coffee from the Kona Districts can be legally described as "Kona". The unique Kona weather pattern of sunny mornings, cloud cover or rain in the afternoons, little wind and mild nights combined with porous, mineral rich volcanic soil, creates favorable coffee growing conditions. The loanword for coffee in the Hawaiian language is kope, pronounce.

History

Samuel Ruggles on the Kona coffee district in 1828 spent.
The coffee plant was first brought to Kona in 1828 Reverend Samuel Ruggles from Brazilian cuttings: 9 but it was not until much later in this century that a consistent and valuable crop. It was grown on large plantations, but the 1899 world coffee market crash caused plantation owners to develop their land to rent to their employees. Most of these 70 employees were from Japan, introduced originally to work on large sugar cane plantations. They worked their leased plots 5-12 acres (49,000 m2) than family firms, producing large, quality coffee crops.

The tradition of running family farms has continued throughout Kona. The Japanese-origin families were followed by Filipinos, mainland Americans, Mexicans and Europeans. There are approximately 800 Kona coffee farms, with an average size of less than 5 acres (20,000 m2). In 1997 the total Kona coffee area 2290 acres (9 km2) and green coffee production was just over two million pounds.

Cultivation and processing
Kona coffee blooms in February and March. Small white flowers cover the tree and are known as Kona Snow. To begin in April, green berries appear on the trees. In late August, red fruit, called "cherry" because of the resemblance of the ripe berry to a cherry fruits begin to ripen for picking. Each tree is hand-picked several times between August and January, and has approximately 20 to 30 pounds of cherries.

Is performed within 24 hours after harvesting, the cherries through a pulper, the beans are separated from the pulp and then into a barrel of money market accounts. The fermentation is dependent on the temperature and thereby the height about 12 hours at a low height or 24 at a greater height. The beans are washed and spread on a drying rack or dry hoshidana. Traditional hoshidanas have a rolling roof to the beans in case of rain cover. It takes 7-14 days the beans to an optimal moisture content between 10 and 13% (of Hawaii Department of Agriculture requirements: 9.5 to 12.5%) to dry. From here, the beans as "Pergamino" parchment or stored. The parchment is milled off the green beans prior to roasting or wholesale.

Kona coffee beans according to the type of seed classified. Type I beans beans per two cherry, flat on one side, on the other hand oval. Type II beans from one round bean per cherry, also known as Peaberry. Further sorting of these two types of beans depending on the size, the moisture content, purity of bean type and size. The qualities of Type I Kona coffee are Kona Extra Fancy, Kona Fancy, Kona Number 1, "Kona Select" and Kona Prime. The qualities of Type II Kona coffee are Peaberry Number 1 and Peaberry Prime. There is also a lower grade of coffee called Number 3 which are not legally designated as "Kona".

Nematodes damage the root-damaged trees in the districts of Kona in 1990. The symptoms are individual or groups of trees with growth failure, in particular when they are transplanted. [3] In 2001, rhizome of the Coffea liberica proved against nematodes. It was with Coffea arabica "Guatemala" race, a plant in a natural way to produce the plague, and produces a high quality coffee product to be grafted. The combination was in Edward T. Fukunaga (1910-1984), the superintendent of the University of Hawaii Kona Research Station in Kainaliu in 1950, was named by the 1970's.

Kona combines
Due to the rarity and price of Kona coffee, some retailers sell "Kona blends". This is not a combination of different Kona coffee, but rather a blend of Kona and Colombian, Brazilian or other foreign coffee. In general, they contain only the minimum 10% and 90% cheaper Kona coffee beans imported needed.

The current Hawaii law requires, fits indicate the percentage of Kona coffee on the label. There are no related federal law. Some retailers use terms like Kona Roast, or Kona Style. To be considered authentic Kona coffee, Hawaii, the state of copyright require the prominent display of the words "100% Kona Coffee".

Recent developments
In the 1990s a company called Kona Kai Farms in Berkeley, Calif., is being sued on behalf of Kona coffee farmers. In October 1996, accused federal officials in San Francisco Kona Kai Farms Executive Michael Norton of fraud and money laundering charges wiring. He was the Central American coffee in bags, the signs had the Kona coffee since 1993.In 2000 Michael Norton pleaded guilty to one count of wire fraud and one count of tax evasion.

Some companies have successfully Kona tourist attractions. While some along the way with special permits, large souvenir shops in some areas that can be divided into zones, have joined the local agrarian resistance.

 

Coffee berries drilling contamination
Coffee Berry Borer (Hypothenemus hampei), the most detrimental to the beetle was discovered in Kona arabica coffee crop plantations in september 2010 by a student at the University of Hawaii. It is unknown how the small beetles to Kona, but the size of the attack shows that it has gone for a few years. By the end of november, the Hawaii Department of Agriculture declared a quarantine on all green (unroasted) beans to leave the island. Fumigation with methyl bromide as a chemical or a six-step process was required.The price of Kona coffee is expected to further increase (to $ 50 per pound in December 2010), or if the infection spreads lingers, because the insect has the potential to yield benefits of up to 90%.

Instant coffee 2

Freeze drying-Production freeze-drier

Since the mass production of instant coffee began after the Second World War in America, is the freeze drying has grown in popularity to become a popular method. Although sometimes more expensive usually leads to higher quality.

First wet agglomerate coffee grains rapidly frozen (slow freezing makes large ice crystals and a porous product can also be the color of the coffee grains).

Frozen coffee in the second drying chamber arranged, often the plates.

A third is in the vacuum chamber. The strength of the vacuum is important for the speed of drying, and thus the quality of the product. It must be ensured a vacuum can be used for adequate strength.

Fourth, the drying chamber is heated, which is usually radiation, but line, and in some installations, it has been proposed in the convection small pilot plants. A possible problem with convection is uneven drying rates in the room, that would be an inferior product.

5th Condensation - the previously frozen water in the coffee grains extended to ten times its previous volume. The removal of this water vapor from the chamber is essential, so that the capacitor of the most important and expensive component in the freeze-drying plant.

6th The freeze-dried granules from the room and packed.

Spray drying

Laboratory-scale spray dryer.

A=Solution or suspension to be dried in, B=Atomization gas in, 1= Drying gas in, 2=Heating of drying gas, 3=Spraying of solution or suspension, 4=Drying chamber, 5=Part between drying chamber and cyclone, 6=Cyclone, 7=Drying gas is taken away, 8=Collection vessel of product, arrows mean that this is co-current lab-spraydryer

Spray-drying, preferably freeze-drying, in some cases because of the cost-effectiveness short drying time value in the treatment of such heat-sensitive product, by the rounded fine particles.

Spray-drying produces spherical particles 300 micrometers (0.012 inch) in size with a density of 0.22 g / cc (ref. 2). To this end, the sputtering is used. Different types of syringes each with their advantages and disadvantages. High-speed spinning wheels at a speed of 20,000 revolutions per minute can process up to 60,000 pounds (27 tons) of the solution per hour (Ref. 3). The use of spray-wheel requires that the drying process a large radius to the atomized droplets collect on the drying chamber walls to prevent insert.

* In 5 to 30 seconds (depending on factors such as heat, the size of the particles and the diameter of the chamber) is completed.
* The moisture content of amendment: IN = OUT = 75-85% 3 to 3.5%
* Air temperature: 270 ° C IN = OUT = 110 ° C.

Is a disadvantage of the spray-drying, the particles are too fine, they produce effectively be determined by the consumer, it must first either with steam condenses in similar towers, such as dryers, belt or spray agglomeration of particles of suitable size to produce.

Extraction of caffeine
In the commercial process of extraction of caffeine instant coffee almost always happens for the critical roasting the coffee, the taste and odor specific processes.

regulatory framework
In the EU regulations include the following information:

* Types of beans
* Geographic
* Processing Detail
* Year of harvest
* Solvents used in the caffeine
* Caffeine level

Different settings apply to the coffee industry and help to achieve standardization and also release information to the public.
* International Coffee Organization (London)
* Codex Alimentarius Commission of the United Nations (Rome)
* National Coffee Association (New York)

Instant coffee 1

Instant coffee, also called soluble coffee and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. At least one brand of instant coffee is also available in concentrated liquid form.

Advantages of instant coffee include speed of preparation (instant coffee dissolves instantly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life—though instant coffee can also spoil if not kept dry.

History

Instant coffee was invented in 1901 by Satori Kato, a Japanese scientist working in Chicago. Kato introduced the powdered substance in Buffalo, New York, at the Pan-American Exposition.[1] George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially (~1910). The Nescafé brand, which introduced a more advanced coffee refining process, was launched in 1938.

High-vacuum freeze-dried coffee was developed shortly after World War II, as an indirect result of wartime research into other areas. The National Research Corp. was formed in Massachusetts as a process-development company employing high-vacuum technology. It developed high-vacuum processes to produce penicillin, blood plasma and streptomycin for US military use. As the war ended, NRC looked to adapt its processes for peacetime uses. It formed Florida Foods Corp. to produce concentrated orange juice powder, and originally sold its product to the United States Army. That company later changed its name to Minute Maid.

Use

One advantage of instant coffee is its simplicity of preparation. It is virtually impossible to spoil the product accidentally during the rehydration process, and simple instructions are printed on the back of typical instant-coffee packaging.

Instant coffee is available in powder or granulated form contained in glass jars, sachets or tins. The user controls the strength of the resulting product, by adding more or less water (for a weaker or stronger brew).

Instant coffee is also convenient for preparing iced coffee like the Greek frappé, which is popular in warmer climates and hot seasons.

In some European countries such as Spain, instant coffee is commonly mixed with hot milk instead of boiling water.

Production

As with regular coffee, the green coffee bean itself is first roasted to bring out flavour and aroma. Rotating cylinders containing the green beans and hot combustion gases are used in most roasting plants. When the bean temperature reaches 165 °C the roasting begins, accompanied by a popping sound similar to that produced by popcorn. These batch cylinders take about 8–15 minutes to complete roasting with about 25-75% efficiency. Continuous fluidized bed roasting only takes between thirty seconds and four minutes, and it operates at lower temperatures which allows greater retention of the coffee bean aroma and flavor.

The beans are then ground finely. Grinding reduces the beans to 0.5–1.1-millimetre (0.020–0.043 in) pieces in order to allow the coffee to be put in solution with water for the drying stage. Sets of scored rollers designed to crush rather than cut the bean are used.

Once roasted and ground, the coffee is dissolved in water. This stage is called extraction. Water is added in 5-10 percolation columns at temperatures of 155 to 180 °C; this concentrates the coffee solution to about 15-30% coffee by mass. This may be further concentrated before the drying process begins by either vacuum evaporation or freeze concentration.

Coffee cherry tea

Coffee cherry tea is a herbal tea from the dried berries (or "cherry") won the coffee plant. It is also known as cascara, cascara from the Spanish, meaning "skin".

Coffee cherries tea is rarely produced for export, but is often drunk in some coffee-producing countries, particularly in Bolivia and as a variant Qishr, Yemen.

It is generally consumed in Bolivia, where he is known as Sultana, and the sun dried and lightly roasted coffee cherries made​​. It can also be mixed with cinnamon. It is also called "poor man's coffee," and "the coffee of the army."

Coffee cherries contain caffeine is known as the tea, the caffeine level is very nominal [Edit]. The low level of caffeine in the cherry means that regular consumption of tea, not a stimulant effect can be felt. The taste of the coffee cherry tea quite differently than coffee, and has turned into something sweet and cherry aromas described surprisingly pleasant.

Brewing

Brewing policies are not standardized, but 20 grams per liter of water, which is about 5 grams per cup (8 QZ, 240 ml) is proposed. If the coffee berries, tea, ground and classified to loose tea industry standard format is one teaspoon per 6 liters of water for 5 minutes, then the standard brewing instructions.

A good beer is a dark red tea, brew time guidelines vary from 4 minutes to 7 or 8 minutes.

In the United States, dried coffee berries are available from Sweet Maria's and Counter Culture Coffee, the UK, they are available from the Square Mile Coffee Roasters.

Cherry Coffee tea in loose tea and other various forms, is now available worldwide by the Hawaiian community recycling and Cryogenic Technologies LLC.

Health effects of coffee 2

Anxiety and sleep changes

Many coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. It can also cause anxiety and irritability, in some with excessive coffee consumption, and some as a withdrawal symptom. Coffee can also cause insomnia in some. In others it can cause narcolepsy.

Cosmetic & Cholesterol

A 2007 study shows the Baylor College of Medicine, the diterpene molecules cafestol and kahweol, found only in coffee, presumably increasing the low-density lipoprotein, or LDL in humans. This increase in LDL level is an indicator that the coffee-cholesterol increased. The Baylor study serves to link cafestol and kahweol with higher cholesterol in the body.

Filter paper has a property that lipid compounds that can bind to most cafestol and kahweol remove the coffee. Remove brew methods can not miss with an air filter, such as using a press pot, cafestol and kahweol from the final brewed product. In contrast, drip brewing with a paper filter removes most of the cafestol and kahweol from coffee.

Blood pressure
Caffeine has previously been in increasing the risk of high blood pressure in combination, but recent studies have confirmed any association. In a 12-year study of 155 000 nurses, no large amounts of coffee does not lead to a "risky rise in blood pressure." [43] Earlier studies had shown no statistically significant association between coffee drinking and clinical hypertension. The effect of coffee on morbidity and mortality due to the effect on blood pressure is too weak and has not been studied. Other positive and negative effects of coffee on health would be difficult confounding factors.

Effects on pregnancy
A Danish study of 18,478 women in February 2003 a high consumption of coffee during pregnancy to significantly increased risk of stillborn children (but not significantly increased risk of infant mortality in the first year). "The results seem to be a threshold effect around four to seven cups give a day," says the study. Those eight or more cups per day (64 U.S. fluid ounces or 1.89 liters) of drinking 220% increased risk compared with nondrinkers. This research is not repeated, but has caused some doctors warn against excessive consumption of coffee during pregnancy.

Decaffeinated coffee is also available as a potential health risk for pregnant women with chemical solvents, considered the caffeine instead of other less invasive procedures to unpack. The effects of these substances, however, the solvents in question evaporate at 80-90 ° C and decaffeinated coffee beans for roasting, which at about 200 ° C. As such, these substances, namely trichloroethane and methylene chloride traces available at most, and should not pose a significant risk, embryos and fetuses.

Iron deficiency Anaemia
The consumption of coffee can lead to anemia in mothers and infants.Coffee iron interferes with the absorption of carbohydrates.

Coronary heart disease
A 2004 study attempted why the positive and negative effects of coffee conflict to discover. The study found that consumption of coffee, with a significant increase in biochemical markers of inflammation. This is a harmful effect of coffee on the cardiovascular system, which may explain why coffee has so far only to the heart at a level of four cups (24 fluid ounces or 600 ml) or less per day can help.

The health risks of decaffeinated coffee have been studied, with mixed results. A variable is, the type of decaffeination process, while other with the use of organic solvents, which leave residues, while others depend steam.

A study has shown that cafestol, a substance that is cooked in coffee drinks, dramatically increases cholesterol levels, especially in women. Filter coffee contains only trace amounts of cafestol.

Polymorphisms of the CYP1A2 gene may lead to a slower metabolism of caffeine. In patients with a slow release of the enzyme the risk of myocardial infarction (heart attack) is increased by one third (2-3 cups) by two-thirds (> 4 cups). The risk was more pronounced in people under the age of 59.

A Harvard study of more than 20 years, 128 000 people executed in 2006, the conclusion that there is no evidence for the claim that coffee consumption reduce the risk of heart disease to support. The study does show a correlation between heavy consumption of coffee and a higher degree of exposure to other cardiovascular risk factors such as smoking, high alcohol consumption and lack of exercise exercise.The results apply only to paper coffee filters, including the cooked coffee and espresso, for example. In addition, the principal investigator of the study confirmed that subsets of the larger group, the risk of heart attack if they drink a few cups of coffee per day due to genetic differences in the metabolism of caffeine.

The Iowa Women's Health Study showed that women who consumed coffee less cardiovascular events and actually lower cancer rates than the general population did. For women who drank six or more cups, the benefit was even greater. But in this study, 35% of the original participants who have already ruled out heart disease and other chronic diseases, when the study began. Because the participants were all older than 55 years, can not be a good indication of the long-term effects of coffee consumption on heart disease can be drawn from this study.

Health effects of coffee 1

Coffee contains caffeine, which acts as a stimulant. For this reason, it is often consumed in the morning and when feeling tired. Students preparing for examinations with late-night cram sessions frequently use coffee to stay awake. Many office workers take a coffee break when they have low energy.

Recent research has uncovered additional stimulating effects of coffee which are not related to its caffeine content. Coffee contains an as yet unknown chemical agent which stimulates the production of cortisone and adrenaline, two stimulating hormones.For occasions when one wants to enjoy the flavor of coffee with almost no stimulation, decaffeinated coffee (also called decaf) is available. This is coffee from which most of the caffeine has been removed, by the Swiss water process (which involves the soaking of raw beans to remove the caffeine) or the use of a chemical solvent such as trichloroethylene ("tri"), or the more popular methylene chloride, in a similar process. Another solvent used is ethyl acetate; the resultant decaffeinated coffee is marketed as "natural decaf" because ethyl acetate is naturally present in fruit. Extraction with supercritical carbon dioxide has also been employed

Decaffeinated coffee usually loses some flavor over normal coffee. There are also coffee alternatives that resemble coffee in taste but contain no caffeine (see below). These are available both in ground form for brewing and in instant form.


Benefits
Reduced risk of Alzheimer's disease and Dementia
Several studies comparing moderate coffee drinkers (defined as 3-5 cups per day) with light coffee drinkers (defined as 0-2 cups per day) found that those who drank more coffee were significantly less likely to develop Alzheimer's disease later in life.A longitudinal study in 2009 found that moderate coffee drinkers had reduced risk of developing dementia in addition to Alzheimer's disease .

Reduced risk of gallstone disease
Drinking caffeinated coffee has been correlated with a lower incidence of gallstones and gallbladder disease in both men and women in two studies performed by the Harvard School of Public Health. A lessened risk was not seen in those who drank decaffeinated coffee. A recent study showed that roast coffee protected primary neuronal cells against hydrogen peroxide-induced cell death.

Reduced risk of Parkinson's disease
A study comparing heavy coffee drinkers (3.5 cups a day) with non-drinkers found that the coffee drinkers were significantly less likely to contract Parkinson's disease later in life.Likewise, a second study found an inverse relationship between the amount of coffee regularly drunk and the likelihood of developing Parkinson's disease.

Cognitive performance
Likewise, in tests of simple reaction time, choice reaction time, incidental verbal memory, and visuospatial reasoning, participants who regularly drank coffee were found to perform better on all tests, with a positive relationship between test scores and the amount of coffee regularly drunk. Elderly participants were found to have the largest effect associated with regular coffee drinking.Another study found that women over the age of 80 performed significantly better on cognitive tests if they had regularly drunk coffee over their lifetimes.


Analgesic enhancement
Coffee contains caffeine, which increases the effectiveness of pain killers, especially migraine and headache medications.For this reason, many over-the-counter headache drugs include caffeine in their formula.

Antidiabetic
Coffee intake may reduce one's risk of diabetes mellitus type 2 by up to half. While this was originally noticed in patients who consumed high amounts (7 cups a day), the relationship was later shown to be linear.

Liver protection
Coffee can also reduce the incidence of cirrhosis of the liver and has been linked to a reduced risk of hepatocellular carcinoma, a primary liver cancer that usually arises in patients with preexisting cirrhosis.The exact mechanism and the amount of coffee needed to achieve a beneficial effect have long been unclear.The cytokine transforming growth factor (TGF) beta has long been recognized for promoting fibrosis ability acting through the Smad family of transcription factors. In an interesting report recently published in the Journal of Hepatology, Gressner and colleagues provide the first mechanistic context for the epidemiological studies on coffee drinkers by showing that caffeine may have potent anti-fibrotic capabilities through its ability to antagonize the Smad pathway .

Cancer
Coffee consumption is also correlated to a reduced risk of oral, esophageal, and pharyngeal cancer.In ovarian cancer, no benefit was found.In the Nurses' Health Study, a modest reduction in breast cancer was observed in postmenopausal women only, which was not confirmed in decaffeinated coffee.According to one study, coffee protects the liver from cancer.Another preliminary study found a correlation between coffee consumption and a lower risk of aggressive prostate cancer.


Cardioprotective
According to the longitudial study led by Esther López García of Universidad Autónoma de Madrid, coffee reduces the incidence of dying from heart disease .

Laxative/diuretic
Coffee is also a powerful stimulant for peristalsis and is sometimes considered to prevent constipation. However, coffee can also cause excessively loose bowel movements. The stimulative effect of coffee consumption on the colon is found in both caffeinated and decaffeinated coffee.

Practitioners in alternative medicine often recommend coffee enemas for "cleansing of the colon" due to its stimulus of peristalsis, although medicine has not proved any benefits of the practice.

Contrary to popular belief, caffeine does not act as a diuretic when consumed in moderation, and does not lead to dehydration or to a water-electrolyte imbalance; current evidence suggests that caffeinated beverages contribute to the body's daily fluid requirements no differently from pure water.

Antioxidant
Coffee contains the anticancer compound methylpyridinium. This compound is not present in significant amounts in other food materials. Methylpyridinium is not present in raw coffee beans but is formed during the roasting process from trigonelline, which is common in raw coffee beans. It is present in both caffeinated and decaffeinated coffee, and even in instant coffee.A recent study shows that roast coffee contains more lipophilic antioxidants and chlorogenic acid lactones and are more protective against hydrogen peroxide-induced cell death in primary neuronal cells than green coffee .

Prevention of dental caries
The tannins in coffee may reduce the cariogenic potential of foods. In vitro experiments have shown that these polyphenolic compounds may interfere with glucosyltransferase activity of mutans streptococci, which may reduce plaque formation.


Gout
Coffee consumption decreased risk of gout in men over age 40. In a large study of over 45,000 men over a 12-year period, the risk for developing gout in men over 40 was inversely proportional with the amount of coffee consumed.

Cancer
Over 1,000 chemicals have been reported in roasted coffee, and 19 are known rodent carcinogens;however, most substances cited as rodent carcinogens occur naturally and should not be assumed to be carcinogenic in humans at exposure levels typically experienced in day-to-day life.

Gastrointestinal problems
Coffee can damage the lining of the gastrointestinal organs, causing gastritis and ulcers. The consumption of coffee is therefore not recommended for people with gastritis, colitis, and ulcers.