Can I get a cup of coffee black?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, “Can I get a cup of coffee black?” and will discuss the advantages of consuming black coffee.
Can I get a cup of coffee black?
Yes, you can have a cup of coffee black. Black coffee is simple, unusually made coffee without adding sugar, milk, cream, or other tastes.
Moderate coffee consumption, including decaffeinated options, has shown associations with reduced cardiovascular disease risk.
Furthermore, the beverage exhibits potential benefits in managing type 2 diabetes, Parkinson’s disease, and certain forms of cancer. (1)
What is the nutritional value of black coffee?
The nutritional value of coffee, considering the example of 1 cup of espresso coffee with approximately 100 g, is between 0 to 2 kcal, 0.2g of fat, 0.1g of protein, 97.8g of water and 40mg of caffeine.
Bearing in mind that 1 cup of regular coffee has a capacity of about 2 grams of coffee, we can say that its composition is well balanced. (1)
What other components are there in black coffee?
Coffee is a complex beverage containing a diverse combination of compounds.
While caffeine has gained significant recognition, coffee is also abundant in other bioactive substances that exert various physiological effects. This extensive list encompasses approximately 1000 documented phytochemicals.
Notable components include phenols such as chlorogenic and caffeic acid, lactones, diterpenes like cafestol and kahweol, as well as niacin and trigonelline, a precursor to vitamin B3. Additionally, coffee is a noteworthy source of vitamin B3, magnesium, and potassium. (1)
What are the health benefits of drinking black coffee?
Coffee has several health benefits. Coffee has demonstrated its potential in preventing degenerative disorders, owing to its neurostimulating, antioxidant, and anti-inflammatory effects.
Consumption of coffee has been associated with a notable reduction in the risk of mortality related to heart disease, respiratory disease, stroke, injuries and accidents, diabetes, and infections.
Even the act of drinking coffee for socialization and relaxation indirectly contributes to health, as stress plays a significant role in the development of numerous diseases that can lead to severe complications and even death. (2)
What factors determine the nutritional value of black coffee?
Several factors and a series of processes influence the quality of coffee beverages.
Elements such as the environment, cultivation, post-harvest handling, fermentation, storage, roasting, and brewing stages required to produce a delightful cup of coffee.
Throughout each phase of coffee processing, there are alterations in bioactive and chemical compounds that significantly impact the final product’s characteristics.
The accumulation of specific chemical compounds within mature coffee beans contributes to the development of a flavorful beverage, highlighting the pivotal role these compounds play in the coffee processing journey. (3)
How does roasting affect coffee?
Roasting is a vital phase in coffee production as it gives rise to the captivating aspects of color, aroma, and flavor.
Caffeine exhibits moderate heat stability during the roasting process, while trigonelline, abundant in green coffee beans, steadily diminishes.
The levels of chlorogenic acid, a prominent component, reduce by approximately 90% depending on the roasting level.
As a result, chlorogenic acid undergoes breakdown, forming feruloyl quinic acid lactones, caffeoylquinic acid lactones, and p-coumarylquinic acid lactones, which contribute to the development of the distinct flavor profiles associated with coffee. (3)
How much black coffee is healthy?
According to the FDA, the safe limit for caffeine consumption is 400 mg per day, which roughly translates to about 4 to 5 cups of coffee.
It’s important to note that individuals may vary in their sensitivity to caffeine due to factors such as genetic makeup, overall health, age, and nicotine habits. Therefore, some people may be more susceptible to the effects of caffeine than others. (4)
Does black coffee consumption have any adverse effects?
Black coffee has mild cardiovascular effects, which may include tachycardia, elevated blood pressure, and occasional arrhythmia. These acute effects are more likely to occur immediately after consuming coffee, particularly in individuals who are more susceptible.
While coffee’s contribution to the development of hypertension is generally modest, it can have a more pronounced impact on individuals who consume coffee infrequently.
Moreover, caffeine has a slight inhibitory effect on calcium absorption in the gastrointestinal tract.
To minimize the risk of osteoporosis and fractures, it is advisable to maintain adequate intake of calcium and vitamin D while limiting coffee consumption to 2-3 cups per day, particularly among elderly adults. (5)
What happens if you consume too much black coffee?
Excessive consumption of coffee can have detrimental effects on the body. Although caffeine initially provides a stimulating effect, it can be followed by potential crashes, leaving individuals feeling fatigued and drowsy.
Moreover, coffee has the potential to trigger anxiety as caffeine blocks adenosine, a chemical responsible for preventing fatigue.
Consuming large amounts of caffeine can result in fatigue, nausea, and may even contribute to the development of caffeine-induced anxiety disorder.
In fact, consuming approximately 1000 mg of caffeine per day can lead to symptoms such as nervousness, restlessness, jitteriness, and nausea. (2, 6)
Other FAQs about Coffee that you may be interested in.
Can I mix creatine with coffee?
Can I put coffee grounds in the garbage disposal?
Can I use a paper towel as a coffee filter?
Conclusion
In this brief guide, we answered the query, “Can I get a cup of coffee black?” and discussed the advantages of consuming black coffee.
Reference
- Cano-Marquina, A., Tarín, J. J., & Cano, A. The impact of coffee on health. Maturitas, 75(1), 7–21. 2013.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
- Bastian F, Hutabarat OS, Dirpan A, Nainu F, Harapan H, Emran TB, Simal-Gandara J. From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing. Foods. 2021
- Consumer´s update; Spilling the Beans: How Much Caffeine is Too Much?. FDA/CEDR. Food and Drug Administration Website. http://www.fda.gov/cder/approval/index.htm. 2018.
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
