What are the main topics about coffee you should know about?
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 text we will answer the following question: “What are the main topics about coffee I should know about?”. In addition, we will discuss a little about coffee processing residues and what are the chemical components present in coffee.
What are the main topics about coffee you should know about?
The main topics about coffee one should know about are:
- The main types of coffee and its components.
- The process of coffee and how it affects its properties.
- The nutritional profile of coffee
- The health effects of coffee consumption.
- The side effects of coffee consumption
- How much coffee you should consume
- How long coffee last
- how to properly store it
What are the main types of coffee and its components?
The main types of coffee beans are Robusta and Arabica. The caffeine content in robusta coffee typically is approximately 2.2% to 2.8% caffeine, while arabica coffee ranges from 0.6% to 1.2%.
Coffee beans have roughly 43% carbohydrates, 7.5% to 10% proteins, diverse nitrogenous compounds (including 0.6% to 2.8% caffeine), 10% to 15% lipids, 25% melanoidins, 3.7% to 5% minerals, and approximately 6% organic and inorganic acids, along with esters.(1, 2)
What are the processes of coffee and how do they affect its properties?
Grinding and Roasting are the main processes of coffee. The quality of coffee beverages is heavily influenced by the roasting process, during which green coffee beans undergo intricate physical and chemical transformations.
Notably, the beans undergo significant changes in shape, water content, density, color, and internal structure, all of which can be readily observed after roasting.
Additionally, roasting triggers important chemical reactions such as the Maillard reaction and caramelization reaction.
Ultimately, these chemical changes have a direct impact on the overall quality of the coffee beverage served. (3)
After coffee beans are fully roasted, they can undergo the process of grinding. This step is essential to enhance the specific surface area of the beans, facilitating the transfer of soluble and emulsifiable compounds from the coffee matrix to water during the brewing process.
Grinding increases the contact between the coffee particles and water, enabling a more efficient extraction of flavors and substances from the beans. (4)
What is the nutritional profile of coffee?
When we examine the nutritional content of a 1-cup serving of espresso coffee, approximately 100g in weight, we find that it contains a modest calorie range of 0 to 2 kcal. The composition of this coffee variant is well balanced, with 0.2g of fat, 0.1g of protein, 97.8g of water, and 40mg of caffeine.
While coffee is commonly associated with its caffeine content, it encompasses a complex mixture of compounds, including many bioactive substances that elicit diverse physiological effects.
Within this diverse array, caffeine remains the most renowned component. However, there are numerous other phytochemicals present, with around 1000 identified compounds.
Some of these phytochemicals include phenols like chlorogenic and caffeic acid, lactones, diterpenes such as cafestol and kahweol, as well as niacin and trigonelline, which serves as a precursor to vitamin B3.
Notably, coffee is also a rich source of vitamin B3, magnesium, and potassium, further contributing to its nutritional value. (5)
What are the health benefits of drinking coffee?
Caffeine, functioning as a stimulant, triggers the release of cortisol and adrenaline in the body, leading to heightened heart rate, breathing rate, and mental alertness. This stimulation also impacts the neural system, fostering enhanced focus and attentiveness.
Furthermore, coffee contains dopamine, acting as a brain booster that aids in improving concentration and alertness.
In addition to these stimulating properties, coffee exhibits potential in guarding against degenerative disorders, partly due to its neurostimulating, antioxidant, and anti-inflammatory characteristics.
Remarkably, coffee consumption is linked to a significant reduction in the risk of mortality associated with heart disease, respiratory issues, stroke, injuries, accidents, diabetes, and infections. These favorable effects can be attributed to the diverse array of bioactive compounds found in coffee. (2, 6)
What are the side effects of coffee consumption?
Coffee’s impact on cardiovascular health is relatively mild, occasionally causing tachycardia, elevated blood pressure, and sporadic arrhythmia.
These acute effects are more commonly observed right after coffee consumption, particularly in individuals who may be more vulnerable to such reactions.
Although coffee’s role in contributing to hypertension is generally minor, its influence can be more pronounced in those who consume coffee infrequently. It’s important to note that the effect of coffee on blood pressure varies among individuals
Furthermore, caffeine has been found to slightly decrease calcium absorption in the gastrointestinal tract. (7)
How much coffee should you consume?
The FDA recommends a safe caffeine limit of 400 mg per day, allowing most individuals to consume around 4 to 5 cups of coffee daily.
Nevertheless, it is essential to recognize that some people may be more sensitive to caffeine due to factors such as genetic makeup, overall health, age, and nicotine habits.
As a result, individual tolerance levels may vary, and some individuals might need to moderate their coffee intake accordingly to avoid any adverse effects. (8)
How long does coffee last?
Ground coffee typically has a primary shelf life of 12–18 months, as stated by producers. Its secondary shelf life is around 15 days.
For a longer duration, you can store ground coffee in a sealed container in the refrigerator, lasting up to 2 weeks, or in the freezer for up to 1 month.
After being brewed, coffee is typically at its best for around 20–30 minutes when left in an open cup. However, if the coffee is black and doesn’t contain milk or creamer, like a pot of plain coffee on a burner, it remains suitable for consumption for up to 4 hours.
For longer storage, you can transfer brewed coffee to a sealed container and keep it in the refrigerator. When stored this way, it can remain safe to drink for up to 3–4 days, although its taste may not be as satisfactory.
If you mix milk or creamer into your brewed coffee, it is advisable to consume it within 2 hours when left at room temperature. Alternatively, you can store it in a sealed container in the fridge for up to a day or two. (9, 10)
How to store ground coffee?
Ground coffee, with its increased surface area, is susceptible to spoilage if not stored correctly. It is crucial to keep ground coffee in a dark and dry place to maintain its freshness.
For optimal storage, consider using an opaque air-tight container or a vacuum-sealed package, which helps keep air and moisture at bay.
Opt for opaque containers that reflect most of the light, and if possible, use specialized coffee vaults instead of regular containers.
In case you purchased coffee in bulk, it’s wise to separate a portion of it into a smaller container, ensuring that the main supply remains protected from daily exposure to air and contaminants.
Freezing ground coffee can extend its shelf life to approximately 1 month when stored in a sealed container. However, it’s essential to note that the flavor might not be as vibrant as fresh coffee.
The brew extracted from frozen coffee may lack the interesting and complex flavors present in freshly ground beans. (9, 10)
Other FAQs about Coffee that you may be interested in.
What are the side effects of drinking too much green coffee?
What are the sweetest Starbucks coffees?
What causes black coffee to taste?
Conclusion
In this text, we answered the following question: “What are the main topics about coffee I should know about?”. In addition, we discussed a little about coffee processing residues and what are the chemical components present in coffee.
Citations
- Wei, F., & Tanokura, M. Organic Compounds in Green Coffee Beans. Coffee in Health and Disease Prevention, 149–162. 2015.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- Hu, G., Peng, X., Gao, Y., Huang, Y., Li, X., Su, H., & Qiu, M. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients. Food Chemistry, 331, 127329. 2020.
- Manzocco, L., Melchior, S., Calligaris, S., & Nicoli, M. C. Packaging and the Shelf Life of Coffee. Reference Module in Food Science. 2019.
- 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.
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
- 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.
- Manzocco, L., Melchior, S., Calligaris, S., & Nicoli, M. C. Packaging and the Shelf Life of Coffee. Reference Module in Food Science. 2019.
- Adrienne Seitz, Lizzie Streit, How Long Does Coffee Last? Ground, Brewed, Cold Brew, and More, Healthline Media LLC. 2021.
