How Many Grams In A Pound of Coffee (+ 8 health benefits)

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 03/28/2023 | Next review date: 03/28/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology.

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

Dr Anny Manrich (PhD)

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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology.

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

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 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., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

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

Conference Papers

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

Dr Anny Manrich (PhD)

View More north_east

In this brief article, we will answer the question of how many grams in a pound of coffee and will be enlightening you with some of the amazing benefits that a cup of coffee could bestow upon your health!

How Many Grams In A Pound of Coffee?

One pound of coffee is equivalent to 453.6 grams of coffee. On the opposite way, one gram equals to 0,0022 pounds.

The widely used recipe for ground coffee to coffee beverage ratio is about 1:20. That means 1 part coffee to 20 parts water.

How Much Does Coffee Weigh per Pound?

One pound of ground coffee produces 306 oz. (9.08 liters) of coffee. This means that there are about 12 grams (two tablespoons) of ground coffee in a mug.

How Many Cups Are In A Pound?

According to the Specialty Coffee Association of America, is a nonprofit, membership-based organization that represents thousands of coffee professionals, from producers to baristas all over the world, one pound of coffee can make 48 (6 oz.) cups of coffee.

So, if you consider that your cups can hold 10 oz., you can make about 32 cups of the delicious beverage from a single pound of ground coffee.

Why is the coffee-to-water ratio important?

The right coffee-to-water ratio is important because it may determine the sensory quality of the brewed coffee. In addition, the ratio of coffee to water is one of the factors that affect the composition and nutritional aspect of the final coffee drink, along with other factors, such as the method of brewing, the type and temperature of water used, brewing time, degree of roasting and grinding of coffee beans. The quantity of caffeine, minerals, aromatic compounds, amino acids and sugars of the coffee beverage are determined by these brewing parameters (11).

Coffee is considered a source of minerals to human health and, according to studies, the concentration of calcium, potassium, iron, zinc and others, in coffee drinks, varies, depending on the coffee-to-water ratio used to brew the coffee, among other factors.

What are the Health Benefits of Coffee?

The health benefits of coffee are related to the various chemical compounds present in coffee, such as phenolics compounds, which possess antioxidant properties, and caffeine and theobromine, both methylxanthines, which have stimulating effects.

Rich in Antioxidants

Coffee is packed with antioxidants and might be among some of the healthiest beverages in the world. In fact, people attain more antioxidants from coffee as compared to fruits and vegetables!

Antioxidants help the body fight harmful molecules, protect it against damage, and promote repair. That is due to the phenolic compounds of coffee (chlorogenic acid, ferulic acid, and p-coumaric acid) have a strong antioxidant capacity (3).

Energy Booster

Coffee contains the stimulant caffeine which increases energy levels and makes you feel alert (4).

Caffeine is absorbed in the blood from where it travels to the brain. Here, it blocks an inhibitory neurotransmitter called adenosine, causing the amounts of norepinephrine and dopamine to increase which elevates energy levels. At low to moderate doses, caffeine has well-known psychostimulant effects such as improved psychomotor greater activation), and increased sensations of well-being and energy (4).

Promotes Weight Loss

Caffeine is present in almost all commercially available fat-burning supplements.

This is because it is among the few natural substances that promote fat burning by increasing metabolism and signaling the nervous system to start breaking down fat cells. A study showed that caffeine ingestion increased energy expenditure 13% and doubled the turnover of lipids (5).

Moreover, we mentioned that caffeine increases epinephrine adrenaline levels in the blood. This also helps prepare the body for vigorous physical exertion.

Reduced Risk of Parkinson’s Disease

Studies have revealed that coffee consumers have a significantly lower risk of Parkinson’s disease (a brain disorder that causes shaking, difficulty in walking and maintaining balance, and lack of coordination) (10).

Protection from Cirrhosis

Coffee drinkers might also be protected against cirrhosis (late stage of scarring of the liver). People who consumed four cups of coffee or more were found to be at 80 percent lower risk (3).

Prevents Depression

A study published in 2011 showed that women who drank four cups of coffee or more every day had a 20 percent lesser risk of developing depression. Risk of depression decreased in a dose-dependent manner with increasing consumption of caffeinated coffee. Consumption of decaffeinated coffee was not associated with reduced risk of depression (4).

Another study also found that people who drank similar amounts every day were 53 percent less likely to commit suicide. That is because the pharmacological actions of caffeine suggest that caffeine could have antidepressant effects (7).

Helps Prevent Cancer

Coffee drinkers have as much as a 40 percent reduced risk of developing liver cancer (8).

Moreover, a study showed that people who drank four to five cups of coffee every day had a 15 percent reduced risk of developing colorectal cancer (9).

Promotes Longevity

Many observational studies show that coffee consumers have a reduced risk of death!

Two large-scale studies revealed that drinking coffee was linked with a 20 percent reduced risk of death in men, and a 26 percent reduced risk of death in women (over 18–24 years). The lipid associated metabolism of caffeine added to the antioxidant capacity of coffee have a protective effect on many diseases and types of cancer, reducing death risks (3).

Conclusion

In this brief article, we answered how many grams in a pound of coffee. Now that you know the exact measurements, serving perfect coffee at gatherings will never be a problem. And if these exciting health benefits won’t convince you to start consuming this delicious beverage, nothing will!

If you have any more questions or comments please let us know.