Picture having a coffee pot that serves two cups. Poor brewing might result in a stronger brew at the bottom than at the top. When pouring from the pot into two cups, the first cup will taste much weaker than the second.
While this scenario is somewhat contrived, there are other situations where a “first is worse” (or “first is better”) approach can lead to inequity.
Consider a football game where everyone has a good idea of the skills of each player. If one team’s captain selects all players first, it creates a significant imbalance in team strength.
This scenario remains unfair even with a simple pick order. For instance, if players can be ranked from 1 to 10 based on skill, if Captain A chooses player 10 first, then Captain B selects player 9, followed by Captain A picking player 8, and so on, the resultant totals are skewed. Captain A’s team ends up with a score of 30 (10 + 8 + 6 + 4 + 2), while Captain B’s team scores only 25 (9 + 7 + 5 + 3 + 1).
So, how can we ensure a fair player selection? The answer lies in a mathematical method from the 19th century. The Tew-Morse series, initially explored by Eugène Plouet in the 1850s and subsequently detailed by Axel Tew and Marston Morse in the early 20th century, advocates for alternating and rotating choices.
In a scenario with selectors A and B, the selection order follows an ABBA pattern. The first pair is in the same order, while the second flips the order. This pattern can be extended, with a repeat that reverses the As and Bs: ABBA BAAB. Further sequences can be created like “ABBA BAAB BAAB ABBA”.
This rotation helps create equity. Using the team selection example again, the totals would be much more balanced: 10 + 7 + 5 + 4 + 1 for one team versus 9 + 8 + 6 + 3 + 2 for the other, leading to totals of 27 and 28.
An iteration of this sequence is also employed in sporting events. For instance, during a tennis tiebreak, one player serves first, followed by each player taking turns to serve two points in an ABBA sequence. This streamlined version of Tew-Morse is often seen as fairer than simple turn-taking. A similar approach is being tested by FIFA and UEFA during soccer penalty shootouts, applying pressure on the second shooter in each pair.
Returning to the coffee pot scenario, the solution is ideal. If you pour half a cup into cup A, then pour two half cups into cup B, and finally add the last half cup back into A, you will achieve equal strength in both cups. Alternatively, you could stir the coffee with a spoon. However, wouldn’t it be more gratifying to tackle such challenges with the aid of mathematics?
katie steckles – A mathematician, lecturer, YouTuber, and author based in Manchester, UK. She also contributes to New Scientist‘s puzzle column “BrainTwister”. Follow her @stex
Beans from civet cat droppings possess distinct chemical properties that help explain their gourmet status.
The palm civet (Paradoxulus hermaphroditus), resembling a mongoose, is indigenous to South and Southeast Asia. Civet coffee, or kopi luwak, stands out as one of the most extraordinary luxury drinks, fetching over $1,000 per kilogram of beans that have undergone digestion by a civet.
Kopi luwak is primarily produced in Indonesia, the Philippines, and Vietnam, with minor production in other nations like India and Timor-Leste. However, animal rights organizations are advocating for consumers to avoid this industry. They allege that many civets are kept in deplorable cage conditions.
To investigate how coffee beans transform during a civet’s digestive process, Parati Aresh Shinu and their research team from the Central University of Kerala in India gathered coffee samples from five farms near Kodagu in the Western Ghats of India.
These farms are home to civets that roam freely, and workers regularly collect beans from their droppings to blend with the harvest of tree-grown coffee beans. “At our site, civets and planters interacted harmoniously,” Sinu mentions. “We aim to educate farmers regarding the chemical composition.”
The researchers retrieved around 70 pieces of civet dung containing coffee beans and subsequently hand-harvested the coffee from the Robusta trees on the plantation, performing tests to analyze crucial chemical elements like fat and caffeine.
The fat content of civet beans was notably higher than that of beans directly from trees, while levels of caffeine, protein, and acid were marginally lower. This decrease in acidity is likely a result of fermentation during digestion.
Significant differences were also found in the volatile organic compounds present in civet coffee versus regular coffee beans. Some of these compounds can be found in conventional coffee, while civet beans either lack them altogether or possess only trace amounts.
The research team proposes that the elevated fat content in civet coffee may enhance its distinctive aroma and flavor, while reduced protein levels could lessen bitterness.
Sinu criticized the practice of confining civet cats for kopi luwak production, expressing hope that further studies could lead to the development of an artificial fermentation process mirroring the coffee’s natural chemical composition.
“We believe that the gut microbiome might play a role in the fermentation process,” Sinu explains. “Understanding the enzymes involved in digestion and fermentation could enable us to produce civet coffee artificially.”
When TikTok declares it’s run out of bizarre ideas, enter the world of coffee enemas.
Indeed, people are brewing fresh coffee pots and introducing them into the colon via the rectum to stimulate bowel movements. This trend claims to “detox” the body, enhance energy levels, and improve digestion.
This isn’t a new phenomenon: coffee enemas have long been associated with the Gerson Therapy diet and energy-based cancer treatments since the 1950s.
Despite its TikTok resurgence, there’s scant credible evidence supporting its effectiveness, while reports of unpleasant and potentially harmful side effects abound.
Firstly, the rectum is not meant to handle coffee. Caffeine and acids can irritate delicate tissues, leading to inflammation, pain, and possible burns if the coffee is cold enough. Over time, frequent use can damage the mucosal lining, heightening the risk of chronic issues.
Although this trend touts “detoxification,” you don’t need to resort to such risky methods, as your liver and kidneys are already efficient at eliminating toxins.
Moreover, there are significant risks associated with DIY procedures. Engaging in invasive actions can result in injuries like infections and rectal tears. Severe infections can lead to sepsis, posing life-threatening consequences.
There is no credible evidence supporting the efficacy of coffee enemas – Illustration by Jessley
Thus, if you’re seeking to feel lighter or healthier, it’s best to rely on the basics: consume more fiber, stay hydrated, and stay active. If digestion troubles persist, consult a healthcare professional rather than an influencer.
Despite its newfound popularity, reliable evidence supporting the benefits of coffee enemas is lacking, and the associated risks are significant. “Bottom” line? Enjoy your coffee in a mug, not through a colon.
This article responds to the question (I emailed Sarasolomon) “Should I try a coffee enema?”
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A recent study conducted by researchers at Harvard Chan Public Health indicates that caffeine and regular coffee consumption during middle age are modestly and positively linked to various aspects of healthy aging in women. However, no notable correlation was found with tea or caffeinated coffee, whereas increased cola intake was associated with healthy aging and a lower likelihood of related health issues.
Mahdavi et al. Our aim was to explore the relationship between caffeine intake in middle age and the chances of healthy aging in older women participating in nurse health studies. Image credit: Sci.News.
“While earlier studies have linked coffee to specific health outcomes, this research is the first to evaluate coffee’s impact on multiple aspects of aging over three decades,” stated Dr. Sarah Mahadhabi, a researcher at Harvard Chan School of Public Health and the University of Toronto.
“The findings indicate that coffee may uniquely support aging processes that foster both mental and physical well-being.”
“Our study boasts several significant strengths, including a substantial sample size and three decades of follow-up. Moreover, we assessed various elements of longevity and healthy aging, in conjunction with comprehensive data on nutrition and lifestyle habits collected every four years after the study began.”
The research encompassed 47,513 women from the Nurses Health Survey, utilizing dietary and health data gathered since 1984.
Researchers evaluated caffeine consumption using a validated food frequency questionnaire, focusing on major caffeine sources like coffee, tea, cola, and caffeinated coffee.
Healthy aging was characterized as living to age 70 and above, free from 11 major chronic diseases, preserving physical abilities, maintaining mental health, exhibiting no cognitive impairment, and having no memory complaints.
Following 30 years of monitoring, researchers assessed how the probability of healthy aging varied with each additional 80 mg of caffeine consumed daily by the participants.
They also examined specific beverage types, including coffee, tea, caffeinated coffee (per 8-ounce cup), and cola (per 12-ounce glass).
The preliminary analyses identified other factors that might influence healthy aging, such as body weight, smoking habits, alcohol consumption, physical activity levels, educational attainment, and protein intake.
By 2016, 3,706 women in the study met all criteria for being classified as healthy agers.
Women aged between 45-60 typically consumed an average of 315 mg of caffeine daily, with over 80% of that derived from regular coffee consumption.
For those in the Healthy Agers Group, each additional cup of coffee per day was linked to a 2% to 5% increased likelihood of aging well, up to about 5 small cups per day, or approximately 2.5 standard cups by today’s measurements.
Researchers discovered no significant correlation between the consumption of decaffeinated coffee or tea and an elevated likelihood of healthy aging.
Importantly, for each additional glass of soda with caffeine, the chances of healthy aging decreased by 20-26%, indicating that not all caffeine sources are beneficial.
“While these findings are preliminary, they suggest that small, consistent habits can profoundly influence long-term health,” Dr. Mahadhabi noted.
“Moderate coffee intake can provide a range of protective benefits when coupled with other healthy practices, such as regular exercise, a balanced diet, and avoiding smoking.”
“This study expands on previous evidence linking coffee consumption to healthy aging, but the benefits of coffee are relatively modest compared to the impact of an overall healthy lifestyle, warranting further investigation.”
The findings were presented at the Survey results on June 2nd during the Nutrition 2025 annual meeting hosted by the American Nutrition Association.
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Sarah Mahadabi et al. Caffeine intake and healthy aging in women. Nutrition 2025 Summary #P22-039-25
the Sage Bambino Plus is a £350 espresso machine that not only brews espresso but also automatically froths milk with the touch of a button. I won’t spoil the surprise, but this might just be the best espresso machine for beginners currently available. Even if you’re looking to upgrade from a simpler model, such as the fantastic De’Longhi Stilosa, this is an excellent option.
Its straightforward design and true ease of use are key to its appeal, and it’s one of the things I love about using it, despite having much pricier machines at home. However, this isn’t a fully automated machine that guides you through every step; you’ll need to get the hang of dialing in the right grind size and dosage for the perfect shot. Fortunately, the included tools and helpful manuals ensure that even novices can quickly find their footing.
Once you’ve brewed a few espressos and honed your skills, the Bambino Plus will gladly take over the steaming process. Just fill the included stainless steel jug with a bit of milk, place it in the drip tray, and immerse the steam wand. Press one of the small buttons on the machine and wait. The gentle rumble transforms into a steady rhythm, and in about a minute, you’ll have a jug of cold milk turned into hot, silky foam. Pour this into your espresso, and voilà—you’re a barista now. I’d like a cappuccino, please. Just don’t forget the sprinkle!
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What You Need to Know
“Almost everything you need comes in the box.” Photo: Sasha Muller
The sleek appearance of the Bambino Plus gives it the impression of a more luxurious machine, yet its compact size fits perfectly on your countertop, making it easy to slot between a microwave and a mixer. While its price may not be considered inexpensive, it remains relatively affordable compared to high-end machines with hefty price tags.
Almost everything you need is included. The package contains tools for a stainless steel milk jug, a lightweight tamper, and a bag of coffee grounds. It also features a small pin on the tamper to clear any blockage in the steam wand from dried milk residue. Light metal portafilters come with a selection of baskets for both single and double shots.
The reason I say mostly everything is essential is that you still need a coffee grinder. If you’re okay with a hand grinder or a Baratza Encore ESP (£159.94), I’d suggest something like the Kingrinder K6 (£99). A set of scales for measuring your coffee beans will also prove invaluable; I recommend getting one that measures to at least 0.1g.
Selecting a filter basket is especially helpful for beginners. Pressurized baskets for single and double shots are perfect if you’re making espresso with pre-ground coffee from the store. The dual-wall construction enhances brewing pressure for a rich crema. However, if you have access to fresh, high-quality coffee and grinders, consider using a non-pressurized basket. That’s what I’d recommend.
Specifications
Type: Manual espresso machine with automatic milk frothing Dimensions: 19 x 36 x 30 cm (WDH) Water Tank: Removable 1.9L Replaceable Water Filter: Yes Included Accessories: 54mm portafilter (3 ears), tamper, dosing razor, water filter, 480ml milk jug, pressurized baskets (single and double), non-pressurized baskets (single and double), cleaning tool, backflush disc Heating Time: 6 seconds Milk Steaming Time: 56 seconds Grinders Included: No Noise Level: 46db (brewing), 59db (steaming) Weight: 5.9kg Warranty: 2 years of repair, replacement, or refund at Sage’s discretion
What We Love
Simple buttons make the Sage Bambino Plus user-friendly. Photo: Sasha Muller
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The Bambino Plus is straightforward to operate. The front panel features an intuitive layout with large buttons for both single and double shots, plus a button for milk frothing and two small buttons to adjust the milk temperature and froth level. Each setting has three preset options. It doesn’t hurt that the user manual is informative and easy to reference.
At the back, the sturdy 1.9-liter removable water tank fits securely and has a satisfying click when in place. The package includes one Claroswiss water filter that fits at the bottom of the tank and lasts up to three months. Replacement filters are available for £14.95.
Contrary to traditional boilers, the water is heated using a thermoblock that takes just 3 seconds to reach temperature. When you power on the machine, the button will flash for a few seconds, then light up continuously once it’s ready to brew. Unlike most machines in the sub-£500 range, it is equipped with a PID temperature controller which ensures stable heat. There’s even low-pressure pre-infusion, a feature generally found only in more expensive machines that allows for even extraction.
Perfecting your espresso shot will still require some trial and error. While the Bambino Plus is a manual espresso machine, Sage’s user manual and YouTube video playlist can help newcomers avoid a frustrating experience. Even without precise scales, the Razor Tool helps prevent over-tamping in the portafilter, resulting in a smooth espresso texture—it might take a little patience, but the rewards are often worth it.
Those rewards are undeniably delightful. I have experimented with various medium-roasted beans from local roasters, Crafthouse Coffee, and the Bambino Plus handled them all well. The only drawback is that the preset brewing temperature may not be optimal for lighter roasts, making it challenging to get a balanced shot. If light roasts are your preference, consider investing in a more expensive model with adjustable brewing temperatures.
If you’re wondering if you should save some money and opt for the standard Sage Bambino, I would advise against it. The Bambino lacks automatic milk frothing and doesn’t feature a positive pressure relief valve. This is crucial; in instances where the machine clogs and the espresso grinds become overly fine, the Plus can release excess pressure into the drip tray. Doing the same on the standard Bambino would require removing the portafilter, causing a sudden burst of coffee grounds and water to eject messily.
Pricing could be more competitive. Photo: Sasha Muller
To truly optimize your experience with this machine, a bit of attention is required, although it’s not overly complicated. For instance, running hot water through an empty, pressurized portafilter warms everything up, making it easier to achieve a consistent tasting shot. This hot water can even be used to preheat your cups. There’s a raised area for cups on top of the Bambino Plus, but it doesn’t get hot enough during normal use.
If you find yourself missing a dedicated hot water button for Americanos and other drinks, you can activate it by pressing the single shot and milk froth buttons simultaneously. I honestly didn’t find the absence of a dedicated button too strange.
For those who prefer quick, hassle-free coffee, and who have ever considered this purchase, I suggest you think it through carefully. The processes of grinding, measuring, tamping, and brewing are part of the allure of manual espresso. However, while the Bambino Plus’s quick warm-up and automated milk frothing are great, they aren’t quite comparable to the ease of capsule machines.
Finally, I believe the pricing could be more competitive. Before the pandemic, the Bambino Plus sold for around £250. Prices rose during the pandemic and haven’t returned to those levels. If the current price of £349.95 feels excessive, patience may pay off; discounts do crop up during sales.
Warranty and Repairability
Repairing common issues can range between £80 and £120. Photo: Sasha Muller
Sage offers a two-year warranty covering manufacturing defects and material issues. However, it does not cover standard wear and tear. If a replacement occurs, it’s important to note that the original warranty period won’t be extended.
For problems that arise post-warranty, most of us would prefer to keep our coffee machines out of landfills. I spoke with Radu Bria, the owner of Espresso Repair Shop in Stockport, regarding the Bambino Plus’s repairability.
He noted that it’s relatively straightforward to disassemble the machine for internal access. However, with only one official supplier in the UK, sourcing replacement parts can take longer.
Common issues faced by Bambino and Bambino Plus models include faulty solenoid coils, temperature probes/sensors, and blocked thermojets due to hard water. If you wish to maintain your machine beyond its warranty, it should last for several years. Just keep in mind that the included filter, or even a basic filter jug, won’t prevent limescale buildup; a non-scaling water softener or a reverse osmosis filter is essential for that.
Sage Bambino Plus: Should I Buy It?
In short, the Bambino Plus stands out as perhaps the ideal beginner machine. Over the years I’ve owned it, it has become one of my favorites, thanks to its ease of use, compact size, and exceptional quality. The only lingering question is whether you really need that fourth cappuccino before lunch. Those coffee beans in the cupboard await your attention.
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Sasha Muller is a freelance technician and consumer journalist, an avid coffee enthusiast, and a craft beer aficionado, with over 20 years of experience testing products. When not exploring the local woods with his kids, he’s likely found in discussions about mountain bike tires or classic drum bath vinyl.
Every day, over a billion cups of coffee are consumed, including French presses, espresso, and cold brewing.
Physicist Arnold Mattissen from the University of Pennsylvania has a bias towards the art of pouring coffee. He manually pours hot water over ground beans, filters it into a pot or mug, and believes that applying fluid dynamics principles could improve the process even further.
Dr. Mathijssen, along with two like-minded students, conducted research on optimizing the pouring method. Their scientifically-backed advice is to pour water in high, slow, and steady streams to maximize extraction and enhance the flavor of the coffee without any additional costs.
Results from a recent survey published in the Journal Physics of Fluids show how the coffee pouring process in the kitchen can lead to new scientific directions in different culinary techniques. This demonstrates how science can improve the art of cooking.
Dr. Mathijssen, who primarily studies biological flow physics, began experimenting with food during the Covid-19 shutdown when he lost access to his lab. This led to exploring the physics involved in various cooking techniques, including pasta stickiness and whipped cream structures. His interest in kitchen physics remains high.
While Dr. Mathijssen has returned to the lab, his passion for kitchen physics continues. The coffee research was inspired by scientists in his group who kept detailed notes on daily coffee brewing experiments in the lab, noting details such as bean origin, extraction time, and flavor profiles.
Graduate student Ernest Park designed a formal experiment using silica gel beads in glass cones to simulate pouring water into coffee grounds from different heights, capturing the dynamics with a high-speed camera.
African farmers who produce some of the world’s most respected coffee are scrambling to comply with the new European Union environmental regulations, which require that the origins of any shipping of beans be documented.
The new measures, which will come into effect at the end of this year, are designed to prevent deforestation driven by agriculture expansion. To comply, farmers need to provide geographical data to show that no coffee is being grown on land where forests have recently been cut down.
Producers are unable to lose access to the vast European markets since December 31st.
Europe consumes more coffee than any other country in the world, and experts say the new regulations, officially known as the EU deforestation regulations, are potentially powerful tools to promote sustainable agriculture and prevent deforestation.
But it also represents what we call the “green squeeze,” which places a heavy burden on millions of small farmers in developing countries that are least contributing to climate change, testing the ability of policymakers to balance people’s needs with natural needs.
“Of course, data is very important to us, but what we’re saying is that we need support,” said Degen Daddy, head of the Oromia Coffee Farmers Co-op. “It’s very challenging and expensive and there’s no help for us.”
Dadi said his group, Ethiopia’s largest cooperative of coffee growers, has more than half a million members based in the central part of the country and could not prepare all the farms by the deadline, possibly without additional support.
Trainers have been crossing the Oromia region for over a year, collecting map coordinates and assisting farmers with new technology. As of March, they were mapping 24,000 farms. European officials validate shipments by cross-checking current geographical allocation data against baseline satellite images and forest cover maps.
Daddy said the cost of mapping one farm is about $4.50. The cost of training is partially covered by grants from the International Trade Centre, a joint organisation of the United Nations and the World Trade Organization, established to help poor countries expand their trade.
Ethiopia is the top coffee producer in Africa, with crops accounting for around 35% of the country’s revenue. The Arabica variety is smooth and gentle with fruity, nutty notes, and comes from the country’s southwest highlands. Over a third of Ethiopian coffee is sent to Europe.
Last year’s French government report says EU consumption is liable 44% of coffee-related deforestation all over the world. Another report by the Environmental Group, World Resources Research Institute, found that there was about 2 million hectares of forest cover Replaced with a coffee farm Between 2001 and 2025. Indonesia, Brazil and Peru recorded some of the highest deforestation rates in that period.
The global leader pledged in 2021 at Glasgow Climate Summit to end deforestation by 20303. The agreement highlighted a growing awareness of nature’s role in tackling the climate crisis. The intact forests are natural reservoirs of carbon that warm the planets, keeping them away from the atmosphere. As carbon dioxide, trapping the heat of the sun increases global warming. Once the forest is cleared, these areas will switch to greenhouse gas emissions. Additionally, by destroying habitats, it harms the biodiversity of forests and its diversity.
The new EU regulations also cover cattle, cocoa, palm oil, rubber and other crops. Shipment of coffee without proper mapping data can be denied or confiscated and can be fined on the importer.
However, some experts say the measure is being implemented without the necessary support for farmers.
Jodie Keane, an economist at ODI Global, a London-based research organization, said the European Union and major coffee chains should do more to help smallholder farmers.
“We all want to prevent deforestation,” Keene said. “But when applying that standard to rural producers, you need to provide a lot of outreach, sensitization. You need to invest in learning how to do things differently so that they don’t drop them out of the supply chain.”
This was reflected by Etelle Higonet, founder of the watch group Coffee Watch. “These are some of the richest companies in the world,” she said of the European coffee chain. “Of course they could afford to do this.”
In an email, Johannes Dengler, managing partner of Alois Dallmayr, one of Germany’s most well-known coffee brands, confirmed that the new rules are a “big challenge” for Ethiopia. He said Dallmayr is developing a system to ensure compliance and is “working closely with his partners to find viable solutions.”
The Director-General of the European Union’s Trade and Economic Security did not respond to a request for comment. in News Release on April 15th Based on feedback from partner countries, the bloc said it allocated 86 million euros, or about $97 million, to support compliance efforts.
Ethiopian coffee farmers take pride in their high quality beans, as a result of exceptional heirloom varieties, highlands and traditional agricultural practices.
In southwestern Zinma Highlands, farmers like Zinabu Abadura say most growers follow long-standing unwritten rules for cutting trees.
Abadura, who sells directly to informal intermediaries, said his farm has not yet been mapped. Most farmers in his area generate coffee revenue and cannot afford to pay any confusion or additional costs. “Life will be difficult,” he said, as new European rules will be implemented.
However, the new EU standards can sort Ethiopia’s coffee sector, but analysts say they probably won’t stop selling.
Countries like China offer alternative, less isolated markets. And Ethiopia itself is a big coffee drinker. Hospitality is incomplete without a coffee ceremony hosting roasts, grinds and brews in front of guests. About half of the country’s annual coffee production stays at home.
But Tsegaye Anebo, who heads the Sidama Coffee Union, which represents 70,000 farmers, said the pivot to the new market would be disruptive in the short term. He said that the species of ferns in his area are distinctive in its fruity tone and are a favorite in wealthy Europe. And that means premium prices.
Giving up the EU market is not an option, he said.
“We need the EU,” Anebo said. “But they need us too, because they can’t find our coffee anywhere.”
The right technique allows you to make great poured coffee with fewer beans
Kemal Yildirim/Getty Images
Physicists have discovered the technology that allows them to produce the perfect coffee with up to 10% less beans.
Climate change is making coffee production more difficult, and it is becoming more important to brew it in the most efficient way possible. Arnold Mattissen At the University of Pennsylvania.
“Coffee is becoming more difficult to grow, so that’s why coffee prices could increase over the next few years,” he says. “The idea for this study was to actually see if we could do anything by reducing the amount of coffee beans needed while maintaining the same amount of brewing.
Mathijssen and his colleagues focused on pouring coffee, slowly adding hot water to the corn-shaped paper filter site. Their advice can be summarized into some very simple tips. First, pour slowly. The longer the beans are soaked in the water inside the corn, the more extraction will occur.
But this works to some extent. If poured slowly, the lot is not fully confused. They settle at the bottom and start to actually reduce the amount of extraction. To combat this, the second hint is to pour from the height.
“Living up the kettle height gives you more energy essentially from gravity,” says Matigen. “Afterwards, all particles enter this kind of global circulation that is not normally obtained when poured from a lower height.”
Team experiments showed that raising the kettle to 50 centimeters of cone increased the strength of the coffee. However, Mathijssen warns that if poured too high, the water flow will begin to collapse, forming unconnected Glugs, causing the coffee corn circulation to be confused again. Needless to say, boiling water from too high can pose a risk of burns.
“Be rational,” says Mattigen. “First, try slowly. Then lift it up. [the kettle] Go as slowly as possible, but please don’t let it [the flow of water] “We’re goodbye,” he says. “That’s the strategy I follow.”
While this process is highly dependent on the type of coffee, the size of the site, the type of kettle used, and many other factors, researchers have found that the technique can lead to a 5% to 10% savings in the amount of coffee needed. Their experiments showed that the resulting brew had the same amount of dissolved solids, so it should be just as strong and flavorful.
When you arrive at work, what is the first thing you do? Do you unpack your bag, set up your desk, and then head straight for the coffee machine? You’re not alone.
According to the National Coffee Association, the average American drinks more than three cups of coffee a day. In moderation, coffee is often considered part of a healthy lifestyle for good reason. It is linked to a reduced risk of conditions like diabetes and certain types of cancer.
However, your morning brew may not be as healthy as you think. Coffee contains natural compounds that can raise cholesterol levels, and depending on how it is prepared, your daily cup may contain more of these compounds than ideal.
A team of Swedish researchers investigated coffee machines in workplaces and found that many people brewed coffee with high levels of these cholesterol-raising substances.
“For decades, we’ve known that certain types of coffee can elevate cholesterol levels,” said Dr. David Igman, co-author of new research published in the journal Nutrition, Metabolism, Cardiovascular Disease to BBC Science Focus.
In particular, unfiltered or boiled coffee is known to contain two cholesterol-raising compounds (cafestol and kahweol) that belong to a group of naturally occurring fats called diterpenes.
Liquid model coffee machines contain lower levels of diterpenes than other brewers. – Getty
These compounds are associated with an increased risk of high cholesterol and cardiovascular disease, as well as a slight reduction in “good” cholesterol (HDL).
In contrast, filtered coffee typically contains much lower levels of these compounds and is considered a safer choice in terms of cholesterol levels.
Dr. Igman explained, “At work, many people get their coffee from machines, and yet no one has actually tested these machines to see if they produce filtered or unfiltered coffee.”
To investigate, the team tested 14 coffee machines in different workplaces, collecting samples brewed on different days and measuring the levels of cafestol and kahweol in the final cup.
In their analysis, they also examined other common types of coffee, such as Scandinavian-style drip coffee, percolators, French presses, espresso, and boiled coffee.
The results showed significant variations between the machines, with some producing coffee with very low diterpene levels similar to paper coffee.
Paper-filtered coffee contains minimal cholesterol-raising cafestol. – Erik et al. Nutrition, Metabolism, Cardiovascular Disease
Dr. Igman concluded, “From our data, liquid model machines are definitely a better option, producing coffee with very low diterpene levels similar to paper coffee.”
Liquid model machines do not brew coffee in the traditional way; they combine liquid coffee concentrate with hot water to create a cup.
In contrast, traditional brewers use ground or whole beans, passing hot water through a metal filter, resulting in higher levels of cholesterol-raising compounds.
In summary, Dr. Igman advised, “Don’t worry about drinking coffee, as it is associated with various health benefits. However, if you regularly consume machine-made coffee at work, pay attention to how it is brewed, especially if you are monitoring your cholesterol levels.”
“While we don’t fully understand how these machines affect blood lipids, it’s likely dependent on the amount of coffee consumed. Using a paper filter or instant coffee is the safest option for cholesterol levels,” he added.
About our experts
David Igman is a research associate at the Dalana Centre for Clinical Research at the University of Uppsala, Sweden. His research focuses on American Journal of Clinical Nutrition, Diabetes, and Internal Medicine.
Drinking coffee in the morning may be more strongly associated with a lower risk of death than drinking coffee later in the day, according to a new study led by scientists at Tulane University.
king others. This study highlights the importance of considering timing in the relationship between coffee intake and health outcomes. Image credit: Sci.News.
“Previous studies have shown that drinking coffee does not increase the risk of cardiovascular disease, but does increase the risk of some chronic diseases, such as type 2 diabetes,” said Lu Qi, a professor at Tulane University and lead author of the study. appears to be declining.”
“Given the effects of caffeine on our bodies, we wanted to know whether the time of day you drink coffee affects your heart health.”
The study included 40,725 adults who participated in the U.S. National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018.
As part of the study, participants were asked about all the food and drinks they consumed in at least one day, including whether they drank coffee, when and how much they drank it.
The study also included a subgroup of 1,463 people who were asked to complete a detailed food and drink diary for one week.
Approximately 36% of the study participants were coffee drinkers in the morning (mostly coffee before noon), 16% were coffee drinkers throughout the day (morning, afternoon, and evening), and 48% were non-coffee drinkers.
Compared to non-coffee drinkers, those who drank coffee in the morning were 16% less likely to die from any cause and 31% less likely to die from cardiovascular disease.
However, the risk was not reduced for those who drank coffee throughout the day compared to those who did not drink coffee.
People who drank coffee in the morning, both moderate drinkers (2-3 cups) and heavy drinkers (more than 3 cups), benefited from a lower risk.
Those who drank less alcohol in the morning (one glass or less) benefited from a smaller risk reduction.
“This is the first study to test coffee drinking timing patterns and their health effects,” Professor Qi said.
“Our findings show that it’s not just whether or how much you drink coffee that matters, but the time of day you drink it.”
“We don’t usually give advice on timing in dietary guidance, but we might want to think about this in the future.”
“Further research is needed to validate the findings in other populations, and clinical trials are needed to test the potential effects of varying the times people drink coffee.”
of study Published today on european heart journal.
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Xuan Wang others. Timing of coffee drinking and mortality among U.S. adults. european heart journalpublished online on January 8, 2024. doi: 10.1093/eurheartj/ehae871
Atrial fibrillation is an independent risk factor for the development of cognitive impairment. Regular coffee consumption shows cognitive benefits in healthy people. Whether regular intake reduces cognitive decline in vulnerable patients is controversial. In a new study, scientists from Zurich University Hospital and elsewhere investigated the link with atrial fibrillation in older people.
Coffee consumption in patients with atrial fibrillation may be associated with improved cognitive performance and decreased inflammatory markers. Image credit: Sci.News.
Atrial fibrillation (AF) is the most common type of cardiac arrhythmia, affecting 5% of the population over the age of 65 and increasing exponentially thereafter.
AF increases thromboembolic stroke risk fivefold. Moreover, it represents an independent risk factor for developing mild cognitive impairment and dementia, with odds ratios ranging from 2.3 to 5.8, respectively.
AF is associated with increased incidence of vascular cognitive impairment, increased size and number of strokes, as well as increased risk of Alzheimer's disease.
The 2023 ACC/AHA/ACCP/HRS Guidelines for the Diagnosis and Management of Atrial Fibrillation states that abstaining from caffeine to prevent heart rhythm disturbances is not beneficial for AF patients.
The guidelines also suggest that for patients who report that caffeine causes or worsens symptoms of atrial fibrillation, including rapid heart rate, dizziness, and fatigue, cutting back on coffee may reduce symptoms. It is also pointed out that there is.
Dr. Massimo Barbagallo, a researcher at Zurich University Hospital, said: “Regular consumption of coffee is known to improve cognitive performance in healthy people.”
“Atrial fibrillation, the most frequently occurring arrhythmia, is known to increase the risk of dementia on its own.”
“The question, therefore, is whether coffee can offset the increased risk of cognitive impairment in patients with atrial fibrillation.”
The Swiss Atrial Fibrillation Cohort Study (Swiss-AF) is following over 2,400 people in Switzerland diagnosed with AF.
Patients were enrolled between 2014 and 2017, completed several cognitive tests, and asked how many cups of caffeinated coffee they had consumed in the past 12 months, regardless of added sweeteners, cream, or flavors. reported. Cup sizes were not standardized.
In a new study, Dr. Barbagallo and his colleagues analyzed these cognitive assessments to see whether drinking coffee can avoid cognitive decline, a known risk of atrial fibrillation.
Because Alzheimer's disease and atrial fibrillation are associated with systemic inflammation, the researchers also analyzed inflammatory markers.
Overall, higher scores on cognitive tests were associated with higher coffee intake. Specifically, scores for processing speed, visuomotor coordination, and attention were significantly improved by 11% in coffee consumers compared to non-consumers.
People who drank the most coffee were calculated to have a cognitive age 6.7 years younger than those who drank the least.
Participants who drank five drinks a day had more than 20% lower inflammatory markers than those who drank less than one drink a day.
“There was a very clear and consistent 'dose-response' association between drinking more coffee and performance on several advanced cognitive tests,” said Professor Jürg Biel of the University of Zurich. ” he said.
“Inflammatory markers decreased with increasing coffee intake. This association remained even after accounting for variables such as age, gender, BMI, smoking status, physical activity, and stroke history.”
“Previous studies have shown that the protective effect of regular coffee consumption against cognitive decline in older adults may be due to caffeine and other active ingredients such as magnesium and vitamin B3 (niacin). It has been suggested that this may be due to coffee's role in reducing chemicals that cause inflammation.
of findings Published in American Heart Association Journal.
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massimo barbagallo others. Coffee intake correlates with improved cognitive performance in patients with a high incidence of stroke. American Heart Association Journalpublished online on December 14, 2024. doi: 10.1161/JAHA.124.034365
Coffee is one of the most widely consumed beverages. In a new study, scientists from the University of California, San Diego and others conducted a genome-wide association study (GWAS) of coffee intake among US-based 23andMe participants. They investigated genetic correlations and conducted a phenotype-wide association study across hundreds of biomarkers, health, and lifestyle traits, and compared their results with the largest GWAS of coffee intake from UK Biobank.
Coffee drinking is an inherited habit and carries a certain amount of genetic load. Image courtesy of Sci.News.
“To create the GWAS, we collected genetic data and self-reported coffee consumption,” said lead author Dr. Hayley Thorpe, a researcher at Western University and the University of Guelph.
“Our goal was to identify associations between genes known to be associated with coffee consumption and health-related traits and conditions.”
“We used these data to identify regions in the genome that are associated with a higher or lower likelihood of drinking coffee.”
“And then we identify the genetics and biology that underlie coffee consumption.”
“Many people are surprised that coffee consumption has genetic effects,” said co-author Abraham Palmer, PhD, a research scientist at the University of California, San Diego.
“From previous papers, we had good reason to suspect that there was a gene that influenced coffee intake.”
“So it wasn’t a surprise to us that in both cohorts we looked at, there was statistical evidence that this is a genetic trait.”
“In other words, the specific genetic variants we inherit from our parents influence how much coffee we drink.”
“The genetic influence on coffee consumption was the first of two questions we wanted to answer,” said Sandra Sanchez Loij, PhD, a research scientist at the University of California, San Diego and senior author of the paper.
“The second thing is what coffee lovers really want to know: Is drinking coffee good or bad? Does drinking coffee have positive health consequences or not?”
The group’s genome-wide association study of 130,153 US-based 23andMe study participants, compared with a similar UK Biobank database (334,649 British individuals), found consistent positive genetic associations between coffee consumption and adverse health outcomes such as obesity and drug use.
A positive genetic association is a link between a particular gene variant (genotype) and a particular condition (phenotype).
Conversely, a negative genetic association would be a clear protective trait that would thwart the onset of the disease.
When it comes to mental illness, the findings are more mixed.
“For example, if you look at the genetics of anxiety disorders, bipolar disorder and depression, in the 23andMe data, they tend to be positively correlated with the genetics of coffee consumption,” Dr. Thorpe said.
“However, in UK Biobank we see the opposite pattern of negative genetic correlation, which is not what we expected.”
“There were other instances where the 23andMe sets did not match the UK Biobank, but the biggest discrepancies were for psychiatric disorders.”
“It’s common in this field to combine similar datasets to increase research power. This information tells us pretty clearly that combining these two datasets was not a smart idea. And we ended up not doing so.”
“Mixing databases can mask effects, leading researchers to erroneous conclusions, or even cancel each other out.”
“There are a few ideas as to how the differences in results could have arisen. First, the studies were comparing apples with oranges,” Dr. Sánchez Loisi said.
“For example, the 23andMe survey asks, ‘How many 5-ounce (cup-sized) cups of caffeinated coffee do you drink per day?’ Compare this to UK Biobank’s, ‘How many cups of coffee do you drink per day (including decaffeinated coffee)?'”
“The study did not take into account the variety of ways coffee is presented, beyond serving size and whether it’s caffeinated or decaffeinated.”
“We know that in the UK instant coffee is generally preferred, whereas in the US ground coffee is more commonly preferred,” Dr Thorpe said.
“And then there’s the Frappuccino, the American fad of drinking coffee loaded with added sugar,” Dr. Sánchez Loij added.
“There are other caffeinated drinks out there and, particularly in the UK Biobank context, tea was not included in the GWAS that looked solely at coffee,” Dr Palmer said.
“GWAS shows that the genotype-phenotype relationship is more different than that between coffee and tea.”
“Genetics influences a lot of things. For example, it influences your height.”
“And these things would probably play out in the same way whether you lived in the US or the UK. But coffee is a decision people make.”
“Coffee comes in many forms, from instant to Frappuccino, and is consumed within different cultural norms in different places,” Dr Sánchez Loij said.
“Someone with one genotype may end up with a completely different phenotype if they live in the UK and the US.”
“And that’s exactly what the data tells us, because in the case of height, behavior doesn’t really matter, but behavior and selection in the environment affect it in different ways. So genotype-environment interactions complicate the picture.”
Team paper Published in the journal Neuropsychopharmacology.
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HHA Soap othersGenome-wide association study of coffee consumption in UK/US participants of European descent revealed cohort-specific genetic associations. NeuropsychopharmacologyPublished online April 17, 2024, doi: 10.1038/s41386-024-01870-x
An international team of scientists has generated the highest quality reference genome to date for coffee arabica, the world's most popular coffee species (arabica coffee tree). Their results suggest that this species developed through natural hybridization between two other coffee species in the forests of Ethiopia more than 600,000 years ago. coffee tree and robusta coffee (Coffea genus).
arabica coffee tree. Image credit: Sci.News.
Arabica is the source of approximately 60% of all coffee products in the world, and its seeds help millions of people start their day and stay up late.
Arabica populations waxed and waned throughout millennia of Earth's heating and cooling periods, eventually being cultivated in Ethiopia and Yemen and then spreading around the world.
Professor Victor Albert of the University at Buffalo said: “We are using genomic information from living plants to go back in time and map the long history of Arabica as accurately as possible, and to understand how modern cultivars have evolved. “We have clarified whether the two are interrelated.'' .
From a new reference genome created using state-of-the-art DNA sequencing technology and advanced data science, Professor Albert and his colleagues identified 39 Arabica species and the 18 that Swedish naturalist Carl Linnaeus used to name the species. Even century specimens could be sequenced.
“Although other public references exist on Arabica coffee, the quality of our team's research is very high,” said Dr. Patrick Descombe from Nestlé Research.
“We used state-of-the-art genomics approaches, including long-read and short-read high-throughput DNA sequencing, to create the most advanced, complete and continuous Arabica reference genome to date.”
arabica coffee tree It is formed as a natural hybrid between Coffea genus and coffee treethen received two sets of chromosomes from each parent.
Scientists have struggled to pinpoint exactly when and where this allopolyploidization phenomenon occurred, with estimates ranging from 10,000 years ago to 1 million years ago.
To find evidence of the original event, the researchers ran the genomes of various Arabica species through a computational modeling program, looking for traces of the species' foundation.
The model shows three population bottlenecks in the history of Arabica, the oldest of which occurred about 29,000 generations, or 610,000 years ago.
this suggests arabica coffee tree It was formed shortly before that, between 610,000 and 1 million years ago.
“So the hybridization that produced Arabica was not human-made. It is clear that this polyploidy phenomenon predates modern humans and coffee cultivation,” Professor Albert said.
Coffee trees were long thought to have developed in Ethiopia, but the varieties the researchers collected around the Great Rift Valley, which stretches from southeastern Africa to Asia, showed a clear geographic divide.
The wild species studied all originate from the western side, whereas all cultivated varieties originate from the eastern side, closest to the Bab al-Mandab strait that separates Africa and Yemen.
This is consistent with evidence that coffee cultivation may have originated primarily in Yemen around the 15th century.
Indian monk Baba Budhan believed it Around 1600 AD, the legendary “seven seeds” were smuggled out of Yemen, establishing the Indian Arabica variety and setting the stage for today's global spread of coffee.
“It appears that Yemen's coffee diversity may be the originator of all of today's major varieties,” Dr. Descombe said.
“Coffee is not a crop that has been highly hybridized to create new varieties, like corn or wheat.”
“People mainly chose their favorite varieties and grew them. So the varieties we have today have probably been around for a long time.”
East Africa's geo-climatic history is well documented through research on human origins, allowing researchers to understand how climate change and wild and cultivated Arabica populations have fluctuated over time. can be compared.
Modeling shows a long period of low population size between 20,000 and 100,000 years ago, combined with a prolonged drought that is thought to have hit the region between 40,000 and 70,000 years ago. This almost corresponds to a cold climate.
The population then increased during the Wet Period in Africa, about 6,000 to 15,000 years ago, and growing conditions are thought to have become more favorable.
Around the same time, about 30,000 years ago, wild species diverged from the varieties that would eventually become domesticated by humans.
“They still occasionally breed with each other, but this probably stopped around 8,000 to 9,000 years ago, around the end of the African Humid Period and the widening of the straits due to rising sea levels,” said Yarko, a researcher at the Southern Ocean Institute of Technology. Dr. Sarojärvi said. University.
of result Published in an online journal this week natural genetics.
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J. Sarojärvi other. 2024. Allopolyploid genomes and population genomics arabica coffee tree Uncovering the history of modern coffee variety diversification. Nat Genet 56, 721-731; doi: 10.1038/s41588-024-01695-w
Waking up in the morning can be a challenge, and sometimes we need a little help to get going. For many, that help comes in the form of coffee, with its invigorating aroma and taste.
A dose of caffeine can boost your energy and alertness, providing a much-needed kickstart to your day. But when is the optimal time to enjoy your first cup?
“The stress hormone cortisol peaks in the early morning hours, helping us wake up and get moving,” explains Kirsten Jackson, founder of Food Treatment Clinic and a consultant nutritionist. “This rise in cortisol levels between 7 and 8 a.m. helps raise blood sugar levels, giving us the energy we need for the day ahead.”
Similar to cortisol, caffeine from coffee boosts energy levels and brain activity. However, consuming coffee when cortisol levels are already high may not be as effective in providing the desired energy boost.
To maximize the benefits of your coffee, it’s recommended to wait until later in the morning to enjoy your first cup. By aligning your coffee consumption with your body’s natural cortisol rhythms, you can make the most of its stimulating effects.
Cortisol levels typically peak in the morning, so having coffee at this time may not fully enhance its effects. Waiting until around 10-11 a.m. allows you to first benefit from your body’s natural wakefulness before enjoying the caffeine-induced stimulation.
When is the best time to drink coffee?
Considering factors like cortisol levels and caffeine’s impact on sleep cycles, it’s advised to avoid consuming coffee after noon to prevent sleep disruptions caused by lingering caffeine in your system.
“Drinking coffee later in the day can interfere with your ability to have a restful night’s sleep, as caffeine binds to adenosine receptors, inhibiting drowsiness,” Jackson explains.
By following a specific coffee drinking schedule, such as having a cup between 10 a.m. and 12 p.m., you can align your caffeine intake with your body’s natural rhythms and optimize its effects throughout the day.
About our experts
Kirsten Jackson, also known as the ‘IBS Dietitian’, is a registered dietitian specializing in Irritable Bowel Syndrome. She established the Food Treatment Clinic in 2015, offering expert gastroenterology advice for various conditions.
Coffee is available in a variety of options to suit everyone’s preferences, whether it’s strong and black, iced, or a shot that transcends time and space. But what if there was a completely new type of coffee? Not a different roast, but coffee made from plant cells in a revolutionary way.
While it may sound unconventional, cell-based coffee is a real and burgeoning alternative. The immense popularity of coffee is putting a strain on its sustainability, particularly due to its significant carbon footprint. Producing and exporting 1kg of Arabica coffee to the UK emits greenhouse gases equivalent to an average of 15.33 kg of carbon dioxide.
A cup of coffee requires about 140 liters of water throughout its cultivation, processing, and transportation. Reports suggest that coffee production may be reduced by half by 2050 due to the impacts of climate change.
Despite these challenges, the demand for coffee continues to rise each year, leading to the exploration of cell-based coffee as a solution.
What is cell-based coffee?
Cell-based coffee is produced using cell samples from coffee plants. These cells are cultivated in a controlled environment called a bioreactor, where they receive nutrients and grow. Once they reach the desired amount, they are harvested, dried, and roasted to create a product similar to traditional coffee beans.
How does it compare to real coffee?
While still in the early stages, cell-based coffee shows promise as a potential future of coffee. Researchers are working on refining the process to create a product that mimics the taste, aroma, and flavor profile of traditional coffee. Challenges such as caffeine levels and flavor elements are being addressed to enhance the product.
Credit: Vesa Kippola
Cell-based coffee has shown potential in terms of taste and sensory experience. While it may not be an exact match for traditional coffee yet, improvements are ongoing to create a product that meets consumer expectations.
Why cell-based coffee is better for the environment
Despite the challenges, the environmental benefits of cell-based coffee are significant. It offers a more sustainable alternative to traditional coffee production, with lower water consumption and reduced reliance on large-scale farming. Once perfected, cell-based coffee could offer a flavorful, environmentally friendly option for coffee drinkers.
As technology advances, the availability of cell-based coffee is expected to grow. While initial costs and quantities may be limited, the potential for a more sustainable coffee industry is within reach.
Even if it's sweet, it's over
Most people die when they get old.
Roughly speaking, that short sentence can summarize the Dutch/Danish/British study called “.Coffee and tea sugar use and long-term mortality risk in older Danish adult men: 32 years of follow-up in a prospective cohort study”.
The study states: “A total of 2,923 men (mean age at participation: 63±5 years) were included, of whom 1,007 (34.5%) had added sugars. Over 32 years of follow-up, 2581 participants ( 88.3%) died, 1677 (87.5%) in the non-sugar group and 904 (89.9%) in the sugar group.
The nifty and parsimonious summary of the feedback is reminiscent of Yoshiro Nakamatsu's speech at the Ig Nobel Prize ceremony. (Nakamatsu, also known as Dr. Nakamatsu, won the Ig Nobel Prize in Nutrition in 2005 for photographing and retrospectively analyzing every meal he consumed over a 34-year period; (This will continue into 2024.) Mr. Nakamatsu said: Speeches should be short. ”
shocking news
Practicing mindfulness allows you to focus on one thing at a time. A 10-year-old study called “The Role of Mindfulness-Based Psychological Support in the Process of ECT'' has been attracting attention and feedback has continued.
ECT is an acronym for electroconvulsive therapy. This study was one of the most successful attempts, and perhaps the only one, to intentionally combine mindfulness with this therapy.
The researchers reported that after receiving the electric shock, the patients “remained cognitively functional enough to participate in simple mindfulness-based psychotherapy, with no evidence of difficulty recalling new information.” are doing.
They (researchers), then at the Mid-Central District Health Board in Palmerston North, New Zealand, came to a multisyllabic conclusion.
They write: “This study confirms the benefits of Ultrabrief Pulsed ECT in reducing adverse cognitive effects…but also proves that psychological interventions and physical treatments are not mutually exclusive.”
take care of the dishes
Just one year later, American researchers published a study called “.Washing dishes to wash dishes: Brief instruction in informal mindfulness practices.”. They had a goal in mind. “We found that compared to a control condition, participants who received mindful dishwashing instruction reported higher levels of mindfulness, perceived attention, and positive We hypothesized that it would show emotion,” they wrote.
They tested their hypothesis on 51 college students and reported that the test was successful. Their study ended with the big-picture recognition that “the implications of these findings are wide-ranging.”
Be mindful of mindfulness
You can also become aware of mindfulness. Three researchers (two at the University of St. Gallen in Switzerland and one at the University of Ljubljana in Slovenia) took a close look at the large body of research published on mindfulness and found out what they thought they saw. Published research. Their research isExploring the past, present, and future of the field of mindfulness: A multi-technique bibliographic review” and are more or less dissatisfied that many people are not paying attention to these studies.
The researchers explain why so few people are paying attention to mindfulness research: “Low citation rates may simply indicate that the document pertains to a narrow field of research. Therefore, it should not be misinterpreted as evidence of poor quality.”
resistance to antibiotics
David Gordon added his non-normative perspective to the collection of professional opinions on feedback on whether “medicine equals entertaining the patient while nature influences healing” .
“Every intervention comes with potential side effects, so it makes sense to avoid unnecessary interventions. As a retired family physician, I try to control the fear caused by symptoms and treat self-limiting and primarily viral infections.” By explaining the natural history of acute respiratory tract infections, we have significantly reduced antibiotic prescriptions, especially for mothers with young children.
“These principles can sensibly be applied to other medical scenarios. Unfortunately, this is not good for business, nor for doctors, nor for the pharmaceutical companies who unavoidably act as proxies.” The number of “re-examinations” to deal with undiagnosed anxiety is decreasing. More importantly, in the long run, patients are denied the belief that all illnesses require a prescription. ”
loss of power
Superpowers are not all permanent, even the little things readers add to their feedback summaries. Grainne Collins reveals: “I had a superpower: I could look at any list or table of numbers and immediately see that there was a mistake.” It might take him 10 minutes to figure out what was wrong. But I was always right. Unfortunately, since my dyslexia has been cured (I can now tell the difference between “shape'' and “kara'' without studying), my superpower has also been cured! ”
Mark Abrahams hosted the Ig Nobel Prize ceremony and co-founded the magazine Annals of Improbable Research. Previously, he was working on unusual uses of computers.his website is impossible.com.
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There are billions of coffee lovers around the world. Whether it’s the comforting routine of brewing a cup at home or the need for a coffee shop next to the office, it has permeated our daily lives.
However, something as popular as coffee is fraught with mysteries. It’s a mix of facts, myths, and general rules of thumb that leaves some ambiguity as to what is actually the right way to do things.
How should I store coffee? Are you brewing correctly? Is decaf coffee completely decaffeinated? We spoke to Dr. Christopher Hendon, a computational materials scientist, who answers your most pressing questions about your cup of joe.
1. Pre-ground coffee and instant coffee actually have different levels of caffeine
Realistically, one of the best things you can do to make coffee at home is to grind your own beans. However, this is time consuming and can be quite expensive depending on the equipment.
If you opt for pre-ground coffee from the supermarket instead, will you succumb to the caffeine surge, or will it be exactly the same?
“No appreciable amount of caffeine is lost in the grinding process. However, pre-ground coffee sold in supermarkets typically contains less Robusta than Arabica,” says Hendon. According to him, the two main types of coffee beans used in commercial coffee production are Robusta and Arabica. Arabica beans are low in caffeine.
“But the problem with this is that it’s hard to know exactly what’s in a coffee blend. Since they don’t usually say it on the label, supermarket coffee is the best choice, following your own preferences. .”
Instant coffee is a different story. Depending on the processing method, it’s quite low in caffeine (often less than half) than any form of coffee powder.
2. Coffee should not be stored in the refrigerator
What is the meaning of life? Is free will an illusion? Should coffee be stored in the refrigerator? A question that philosophers have been asking for decades…perhaps. We don’t have an answer for the first two of his, but we can address the third.
and attempt is the keyword here, but it’s surprisingly difficult to understand. The question of where to store your coffee is hotly debated and there are many caveats, so let’s get straight to the point.
The main problem with storing coffee in the refrigerator or freezer is moisture. Coffee grounds should be kept dry, but the refrigerator isn’t necessarily the driest place. Therefore, if you store coffee in the refrigerator, it should be stored in an airtight container to avoid moisture.
“Coffee is primarily a kind of nasal sensory experience. When you take a sip, a lot of the flavor comes from the tongue and the back of your nose. The molecules that give you that experience are very volatile and easily evaporate. Coffee “loses those molecules over time if you keep it outside, and higher temperatures accelerate that process,” Hendon says.
There are a few things to note here. First, this only applies to people who are concerned about optimal flavor, and probably only high-quality beans that they plan to grind at home.
Next, you need to store your coffee at a low enough temperature to make a difference. In other words, your refrigerator isn’t cold enough to store your coffee. A freezer is required to achieve this result.
So, is it worth it? In addition to the aforementioned benefits, freezing coffee beans allows for a coarser grind than room temperature coffee, allowing you to grind the coffee in a more uniform manner.
It’s worth mentioning that these are somewhat minor details and not all experts agree on this. What most people advise is to store your coffee in a cupboard or somewhere at room temperature. As with most things when it comes to coffee, it’s all about experimenting to get the best results.
3. Cold beer doesn’t contain a lot of caffeine.
The cold brew is popular as it is perfect for coffee on a summer day. It’s often said that cold brew has a much higher caffeine content than regular hot coffee, but is that actually true?
“Hot coffee contains about twice as much caffeine. The reason is that temperature limits the amount of caffeine that can be extracted at lower temperatures. The higher you go, the more You can get out of it,” Hendon says.
A man pours milk into a glass of cold brew coffee – Credit: RyanJLane
“It’s not that it doesn’t have a lot of caffeine, but it’s not because of the brewing method. It’s because when you make cold brew concentrate, the ratio of coffee to water is very high.”
Concentrated cold brew beer is rarely offered. Usually diluted with water or mixed with milk, the average cold brew has less caffeine than a hot drink.
4. Coffee cannot be burned
A common complaint about coffee is that it’s “burnt.” This could be from a coffee shop or a cup made at home. So, is this taste caused by boiling the coffee in too hot water?
Once the coffee is roasted, it is dropped into a heated drum and over time the coffee begins to cook, turning yellow and then brown. If you simmer it for too long, it will eventually turn black.
This black bean is a dark roasted coffee. To reach this point, the beans must be cooked to about 220°C. This is a temperature well above the boiling point of the water used to make coffee.
“When you brew coffee, you can never bring that coffee back to the temperature it reached when roasting, so it’s impossible to burn the coffee during the brewing process,” says Hendon.
“However, the coffee comes out of the roaster, and burnt-tasting molecules may already be in the coffee. Depending on how you brew it, you can enjoy these flavors and Some coffee shops prefer these flavors and they are popular among many people.”
If you often drink coffee with a burnt flavor, but that’s not the flavor you like, a lighter roast will make it less likely to feature that flavor.
5. Decaf does not mean caffeine free
Just like non-alcoholic beer, decaffeinated coffee is still coffee, and it will contain small samples of caffeine, one of coffee’s main components. But is it a tangible amount?
“Depending on how the coffee is processed, the decaffeination process is in principle very close to 100% removal of caffeine. However, all the samples we have tested to date still contain some amount of caffeine. volume,” says Hendon.
In other words, coffee may contain some caffeine, but not enough to be noticeable or to affect the person drinking it.
6. Light and dark roast coffee have similar caffeine levels
When you browse the coffee aisle at the supermarket or scan the menu at your local coffee shop, you probably want to consider light or dark roast options.
Which is best for the most intense caffeine? Some say dark roast is better here, but it doesn’t really matter.
“scientific literature This suggests that even if there are variations between crops and beans, all of them will come out if washed. There’s not much of a difference here,” says Hendon.
“There seems to be variation in caffeine depending on roast profile and region, but it’s certainly not consistent enough to be noticeable.”
The only difference from roast is the flavor. Lighter roasts are often more delicate, but more complex. However, darker roasts are often said to have simpler tones and “deeper” flavors. This can taste like the more bitter of the two.
7. Coffee taste greatly Depends on the bean
Coffee has a very personal taste, and not everyone likes the same taste. There’s intense flavor, fruity-tasting beans, good old fashioned black coffee, and of course the infamous Frappuccino…but what exactly is the best coffee, scientifically speaking?
“Coffee associations around the world have score sheets to identify high-quality coffee. Two of the most important parameters are perceived acidity and sweetness,” says Hendon.
“In fact, the ones that tend to score very high each year are Colombian-Panamanian and Ethiopian, which taste like a bouquet of sour flowers. These tend to fetch the highest prices and average It’s completely different from high-end coffee.”
arabica coffee tree derived from interbreeding between modern ancestors Coffea genus and another closely related coffee species, coffee tree.
As a result of this hybridization, arabica coffee treeflavor and its large and complex genome pose challenges to breeding and genetic research.
Some partial genome assemblies arabica coffee tree is currently available, but the mechanisms that generate its genetic diversity are unknown.
Researchers Michele Morgante and Gabriele Di Gaspero and their colleagues at the Istituto di Genomica Appplicata used the latest sequencing technology to generate a more complete genome assembly. arabica coffee treeallowing detailed analysis of its chromosomal structure.
Analysis of the genome, including previously inaccessible regions such as around centromeres, revealed differences in genome structure, function, and evolution contributed by the two ancestral species, particularly in genes involved in caffeine biosynthesis. found.
For this study, they also analyzed the genomes of 174 samples collected from different species within Earth. coffee genus and found a very low level of genetic diversity within it. arabica coffee tree.
Diversity found to be increasing in some regions arabica coffee tree Varieties of specific genomic regions due to two different sources of variation: chromosomal abnormalities and gene segments provided by so-called Timor hybrids. Arabica coffee x Canephora coffee tree A hybrid from East Timor.
This hybrid is the parent line for many modern varieties that combine disease resistance traits. Coffea genus And its unique flavor is arabica coffee tree.
The authors argue that genetic diversity arabica coffee tree Essential for commercial success, this discovery could help develop new coffee varieties with desirable traits, such as disease resistance or different flavor profiles.
“Resequence data from large accession sets reveal low intraspecific diversity at the center of species origin. arabica coffee tree” the authors write in their paper.
“Across a limited number of genomic regions, the diversity of some cultivated genotypes has increased to levels similar to that observed in one of the ancestral species. Coffea genusThis is probably the result of introgression derived from Timor hybrids. ”
“We also found that in addition to very few early exchanges between homologous chromosomes, there are many recent chromosomal abnormalities such as aneuploidies, deletions, duplications, and exchanges.”
“These phenomena are still polymorphic in the germplasm and may be the root cause of genetic variation in such low-variability species.”
of paper Published in this week's magazine nature communications.
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S. Scalabrine other. 2024.Chromosome-scale assembly reveals chromosomal abnormalities and exchanges that generate genetic diversity arabica coffee tree germ plasm. Nat Commune 15,463; doi: 10.1038/s41467-023-44449-8
There are all sorts of fancy tools and expensive equipment that can dramatically improve the taste of your coffee, but now scientists have discovered a new trick that requires just a few drops of water.
When you grind coffee, the process creates friction, which causes some cracks in the beans. This generates electricity that causes the coffee particles to clump and stick to the grinder.
This moisture level is achieved by simply adding a small amount of water to the beans. in front Polishing them.
“Moisture determines the amount of charge formed during grinding, whether it’s residual moisture inside the roasted coffee or external moisture added during grinding,” says the senior author. Dr Christopher Hendona computational materials chemist at Orjon University.
“Water not only reduces static electricity and reduces mess during grinding, but it can also have a significant impact on the strength of the beverage and potentially its ability to obtain a higher concentration of desirable flavor.”
Coffee experts weren’t the only people involved in this study. In a strange turn of events, a volcanologist was brought in to better understand what happens when static electricity is generated when grinding coffee.
“During an eruption, magma breaks up into many small particles that come out of the volcano in a large plume. Throughout the process, those particles rub against each other and become electrically charged until lightning occurs.” he says.volcanologist joshua mendez harperauthor of the paper at Portland State University.
“Simplistically speaking, it’s like grinding coffee, grinding the beans into a fine powder.”
During the course of the study, the research team measured the amount of static electricity generated by grinding a variety of commercially and home-roasted coffee beans. These vary depending on factors such as country of origin, roast color, and moisture content.
Although there was no association between static electricity and the coffee’s country of origin or processing method (natural, washed, decaffeinated), the researchers found a link between static electricity and coffee content, roast color, and particle size. found that there is a correlation between
Less power was produced when the coffee had a higher internal moisture content and when the coffee was ground at a coarser setting. The research team also discovered differences in the static electricity generated between light and dark roasts.
When we compared espresso made with the same coffee beans ground with and without water, we found that grinding with water produced a stronger and longer extraction. Similarly, milling with water improves shot-to-shot consistency, overcoming a hurdle for baristas who want consistent results all day long.
“The main material benefit of adding water during grinding is that there is less agglomeration and the bed can be packed more densely,” says Hendon.
“Espresso is the worst culprit for this problem, but there are also benefits seen in brewing methods where you pour water over the coffee, like on the stovetop. Where you don’t see a benefit are methods like a French press, where you steep the coffee in water. .”
Although the research findings primarily focus on coffee, they have implications for other areas as well.
“It’s kind of the beginning of a joke: a volcanologist and a coffee expert walk into a bar and come out with a paper,” Harper says.
“But I think there are many more opportunities for this kind of collaboration. These investigations could help solve parallel problems in geophysics, such as landslides, volcanic eruptions, and how water infiltrates soil. .”
Are you wondering how to make the best cup of coffee possible? Unfortunately, there isn’t a simple answer. Navigating through social media and specialized coffee communities can leave you perplexed by expensive machines and unique methods for achieving the ideal flavor.
Given that taste in coffee is subjective, there isn’t really a “perfect” cup of coffee. Instead, it’s about finding a really good cup that suits your personal preferences. To achieve this, there are a few key components you’ll need. While additional costs can bring improvements, they are typically minimal.
So the real question is, how can you make excellent coffee without breaking the bank? We consulted Chris Hendon, a leading expert in coffee science and a professor of computational materials chemistry at the University of Oregon.
1. Get the right beans
Good coffee starts with high-quality beans, which comes as no surprise. While pre-ground coffee from the supermarket might be convenient, it doesn’t offer the best results in terms of flavor.
Hendon explains, “Coffee is a seasonal natural product. As it is roasted, gases escape and the organic molecules responsible for aroma and flavor are lost. The fresher the coffee, and the closer it is to the roasting and harvest date, the better. The flavor profile is enhanced when the coffee is fresher.”
“Look for coffee that has been roasted within one to four weeks before purchasing. Although it may take some effort to find, it makes a significant difference in the end result.”
While this may require more time and money, avoiding pre-ground coffee and opting for fresh, high-quality beans will deliver the best taste.
Credit: Jose A. Bernat Bacete
2. Perfect the grind
Although we mentioned that you don’t need to invest in expensive coffee equipment, if you’re going to spend money on one gadget, make it a grinder. According to Hendon, this will make the most significant difference in the taste of your coffee.
Typically, more expensive burr grinders grind coffee instead of breaking it with blades. Additionally, for those who want to take an extra step, Hendon and his team have researched the concept of “splitting beans.” This includes adding a small amount of liquid to the ground beans, resulting in reduced static electricity and a richer flavor.
3. Change the water
While ground coffee is a crucial ingredient in this widely popular drink, there’s another element often overlooked: the water used. The quality of the water can significantly impact the end result of your cup of coffee, and it all comes down to chemistry.
“Hendon points out that there is a substantial water quality issue in the UK, as hard water with high mineral content, including calcium and bicarbonate, forms calcium stones, which adversely affects the taste of coffee. Specifically, the calcium extracts flavor from the coffee, whereas bicarbonate neutralizes acidic compounds, ultimately detracting from the taste.”
Given that hard water is prevalent in the UK and worldwide, it may be the reason why the coffee you brew at home doesn’t match the quality of coffee from cafes, even when accounting for other factors. Hendon suggests trying soft or distilled water with your homemade coffee and observing any noticeable differences. If there is a discernible improvement, your hard water could be limiting the flavor of your morning cup of coffee.
4. Control temperature, timing, and mass
While investing in a top-notch grinder and high-quality coffee and using soft water can enhance your coffee, there are four additional essential factors that impact the taste of your coffee. The good news is that these factors don’t entail any extra expenses.
Extraction time
Water temperature
Water mass
Coffee mass
These four variables significantly influence the flavor and strength of your coffee.
“Hendon elaborates, “These are the four big factors that influence the final taste of coffee. There are nuances, such as how the grind affects brewing time, resulting in a slower process.”
“Higher temperatures facilitate the flavor extraction process, while adjusting the amount of water and coffee controls the coffee’s strength. More coffee and less water yield a stronger flavor, whereas it becomes diluted in the opposite scenario.”
5. Experiment
Ultimately, coffee is subjective. While science can provide guidelines for brewing great coffee, it can’t account for individual preferences. Feel free to experiment with various brewing methods to discover your preferred coffee flavor.
Consider experimenting with different brewing methods or altering aspects such as water quantity, temperature, brew time, bean type, and unique techniques like wetting beans before grinding or storing coffee in the freezer. Enjoy the process and have fun taking your coffee to new levels!
Read more:
About our expert Christopher Hendon
Christopher Hendon is a professor of computational materials chemistry at the University of Oregon and an author of multiple books and articles on how to brew the perfect cup of coffee.
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