coffee: wherever, when ever, however

COFFEE: WHEREVER, WHEN EVER, HOWEVER

C O N T E N T S

Coffee: The coffee tree • conquers the world

Coffee: Nectar from • a red fruit

Caffeine: Not only in • coffee

Coffee: Health and • benefits

A coffee for every • occasion

BEVERAGES N° 1 1 / 07BEVERAGES N° 1 1 / 07

NutriPro Beverages 1/07

C O F F E E : wh e r eve r, wh e n eve r, h oweve r

2

EDiTORiAl

Together with cereals,

coffee is one of the major

goods traded on the

world commodities mar-

ket. A universally appreciated drink,

it can be prepared and enjoyed in

thousands of ways. Coffee is consist-

ently the subject of many scientific

studies. Recent studies on the effects

of coffee and caffeine confirm what

we have known for a long time. Cof-

fee has a positive effect on body and

health. Therefore, we would like to

bring the stimulating and wonderful

world of coffee closer to you.

We would like to thank everyone for their con-tribution and support in completing this edition. Special thanks goes to NESTLÉ Switzerland, SERVICE NUTRITION, for their cooperation and enthusiasm.

Coffee varietes:2 ⁄ 3 Arabica1 ⁄ 3 Robusta

Coffee: The coffee tree conquers the world

Coffee is an important product on the world market. Quality and quantity depend on cooperation between economic players – growers, producers and consumers.

The coffee shrub comes from the high plateau originally from

the Kaffa region of Ethiopia, where the fruit is still turned into

porridge. In the 11th century, coffee began its career as a hot

drink. In the 16th century, the first cafés opened in the streets of

Cairo, Constantinople and Mecca. They were cultural meeting

places for discussions, singing and playing music. Coffee drink-

ing was already a social activity at this time. Colonization greatly

contributed to the expansion of coffee-growing in all the equato-

rial regions and, due to this development, the first cafés opened

in Europe in the 17th century, when this new exotic drink came

on the scene.

Coffee is grown all around the equator, from the Tropic of Capricorn to the Tropic of CancerThe coffee tree belongs to the rubiacea family and grows in the

tropical and sub-tropical regions above and below the equator,

known as the coffee belt. The main growing regions are Latin

America (in particular Brazil), Asia and Africa. The annual global

coffee harvest now amounts to about 7 million tons per year.

Three quarters comprises different varieties of Arabica (Coffea

arabica) and one quarter Robusta (Coffea canephora), which has

a stronger taste.

Sascha Türler-Inderbitzin

NESTLÉ PROFESSIONAL

Strategic Business Division

C o f f e e

3

Arabica

Robusta

Some differences between Arabica and Robusta coffee

Arabica Robusta Time from flower to ripe cherry 9 months 10–11 months

Ripe cherries fall stay

Yield (kg beans/ha) 1500–3000 2300–4000

Root system deep shallow

Optimum temperature 15–24° C 24–30° C

(yearly average)

Optimum rainfall 1500–2000 mm 2000–3000 mm

Optimum growth 1000–2000 m 0–700 m

Caffeine content of beans 0.8 – 1.4% 1.7 – 4.0%

Shape of bean flat oval

Typical brew characteristics acidity bitterness, full

Body average 1.2% average 2.0%

Main growing regions

Brazil

Colombia

Cote d’ivoire

Mexico

indonesia

Ethiopia

Uganda

NutriPro Beverages 1/07 – NESTLÉ ProfESSioNaL Nutrition Magazine

O°

Cancer

Capricorn



4

Coffee: Nectar from a red fruitThe whole art of transforming coffee is in the control of the different phases that preserve all its aromatic components. The technologies first used (roasting – grinding – infusing) have been complemented by numerous intermediary steps aimed at optimizing coffee flavor and aroma.

From the red berry to the brown coffee beanIn the tropical climate of the coffee-growing regions, coffee trees

blossom and produce berries at precise periods of the year. These

periods vary from region to region all around the coffee belt

with the result that coffee can be harvested throughout the year.

Around 5 kg of coffee berries must be picked – by hand – to

obtain 1 kg of green coffee beans.

The preliminary treatment of the ripe berries can be dry (dry

process) or in water (washed process). In the latter case, the ber-

ries go through a de-pulper that removes the pulp and skin.

The result is parchment coffee, when the coffee bean is still cov-

ered by a thin layer of its pulp, or mucilage. It is fermented for a

few hours and then extensively rinsed in water and spread out

to dry in the sun. Finally, it is hulled, resulting in the green coffee

beans used by coffee manufactures. Alternatively, when under-

going dry processing the berries are dried in the sun for two to

three weeks. After this the shell, which comprises the skin, the

pulp and the parchment, is removed mechanically and the green

coffee beans are packed in bags and transported to their final

destination. Dry post-harvest treatment produces stronger tast-

ing varieties than wet processing.

The blending of different green coffees by specialists is the first

step in defining the aroma and taste of the finished product.

Roasting is the next decisive step. The coffee beans are heated

for 5 to 15 minutes at temperatures between 190 and 250°C

(374°– 418°F). During the roasting process the beans dry and

increase in volume, and at the same time turn brown. They take

on a dark brown color and the characteristic roasted coffee aro-

ma and flavor develop. The whole or ground roasted coffee beans

are then sold and should be used quickly.

The roasting process turns the bean brown

GOOD TO KNOW

The triumph of NESCAFÉ – made of 100% coffeeAt a time when producers’ ware-houses could hold no more coffee, around the end of the 1920ies, Brazil, which was the world’s major coffee producing country, asked NESTlé if there was some way to preserve their precious merchandise. They wanted to control the fluctua-tion in annual production, save warehouse space and in particular offer the consumer a new ready-to-use product: soluble coffee in cubes.

The idea was as brilliant as the chal-lenge was difficult. The major prob-lems were the solubility of the prod-uct and the preservation of the aroma. After seven years of intense research and development, NESTlé finally launched its first NESCAFé in 1938. it was not in the form of cubes but in a powder that could be served in the quantity desired and dis-solved easily.

in its 68 years, NESCAFé has benefit-ed from many technological advanc-es, particularly spray-drying and freeze-drying. Currently, NESTlé is the undisputed leader in soluble coffee. Of the 24,500 cups of coffee drunk around the world every second, more than 4000 are cups of NESCAFé.

There have long been numerous varieties of NESCAFé. They are char-acterized by the different amounts of Arabica and Robusta in the blend, by the grade of roasting and by their caffeine content. All are subject to the strictest purity standards: NESCAFé is made of 100% coffee.

5

C o f f e e

The mystery of aromaDuring the transformation process, all the operator’s attention is

focused on capturing the aroma. More than one thousand highly

volatile components have already been identified. They are

created during roasting as a result of particular chemical reac-

tions. It is interesting to note that the dominant elements, when

taken separately, do not smell like freshly roasted coffee at all.

It is only when they are put together that they are perceived

as coffee aroma. Because coffee quality is mainly identified by its

aroma, the coffee we know today does not have anything in

common with the strong, bitter and acidic drink that first con-

quered the world.


Coffee taste

Green vegetable

Overall aroma

Coffee aroma

Overall taste

Astringent

Bitter

Acid

Sweet acid

Earthy

Mouldy

Fermented

Sacking

Rubber

Chemical/

pharmaceutical

Base

Cereal

Fruity

Caramel

Roasted

Aroma profiles for Arabica and Robusta coffeesThe two varieties Arabica and

Robusta are clearly differentiated

by their aroma. Arabica is a variety

that is milder, more aromatic

and more acidic. It is perceived as

pleasantly acidic. It grows ideally

on high plateaus in tropical regions.

Robusta has a stronger taste, is

more bitter and grows better in

humid valley forests. Roasting

natu rally plays an essential role in

developing the respective aromatic

characteristics as well.

Arabica Robusta


6

GOOD TO REMEMBER

GOOD TO KNOW

CaffeineCaffeine is an alkaloid that is found in the beans, leaves, and fruit of over 60 plants, e.g. coffee, tea yerba mate, cacao (see above). It acts as a stimulant on the central nervous system, improves alertness and awareness and removes tiredness. The caffeine content in coffee varies widely de-pending on the type of coffee (e.g. the Robusta variety contains more than the double the caffeine than Arabica coffee) and the method of preparation used. Generally, dark roast coffee has less caffeine than light roast because during the roast-ing process caffeine decreases.

DecaffeinationCaffeine is the most well-known substance in coffee. It is usually ap-preciated for its stimulating effect. Some consumers, however, prefer to enjoy the full flavor of coffee without this effect. Different pro-cesses have thus been developed to eliminate caffeine from the coffee bean in order to obtain a coffee with all its flavor but without the stimulation effect. The generally preferred method uses water only, but solvents or supercritical carbon dioxide may also be used. Almost all the methods of decaffeinating coffee consist of soaking the beans in water to dissolve the caffeine, extracting the caffeine with either a solvent or activated carbon, and then re-soaking the beans in the decaffeinated water to reabsorb the flavor compounds that were re-moved in the initial extraction. If a solvent is used, no residues are left in the coffee. However, all brands of decaffeinated coffee still contain very low residual caffeine. Drinking twenty cups of decaf in a row may therefore deliver as much caffeine as one cup of regular coffee.

Soluble coffeeAround 17% of the green coffee produced worldwide is used to

make soluble coffee. The beans are first roasted and then

extracted with water, after which the coffee extract is dried.

To give soluble coffee the quality and the exquisite aroma

of fresh coffee, NESTLÉ specialists have developed processes

that preserve coffee’s delicate aromatic components.

To produce the coffee extract, the roasted coffee must first be

ground very evenly. The ground coffee is then infused in water

above 100°C to extract the aromas and the soluble compounds,

which makes up the beverage. Aromas are captured at various

stages of the process and re-incorporated into the product during

a later phase (before drying). The extract is concentrated in evap-

orators. Lastly, the drying itself is done by either spray-drying

or freeze-drying. In a spray-dryer, the extract is sprayed with mi-

nuscule drops and dried with hot air. Freeze-drying heats the

frozen extract gently under very low pressure so that the ice is

transformed directly into water vapor. This gentle heating tech-

nique tends to preserve the aroma better, though both drying

processes produce soluble coffee of premium quality.

17% of green coffee is used to make soluble coffee


C o f f e e

7

Food/beverage Average value [mg] Range [mg]

Coffee

Filter coffee (150 ml) 115 60–180

Soluble coffee (150 ml) 65 30–120

Decaffeinated coffee (150 ml) 3 1–5

Espresso (30 ml) 40 30–50

Tea

Infused tea (150 ml) 40 20–90

Instant tea (150 ml) 30 25–50

Iced tea (240 ml) 45 45–50

Sodas and energy drinks

Cola-based drinks ( 300 ml) 40 35–55

Energy drinks l (250 ml) 80 n.a.

Cocoa-based beverages

Cocoa drinks (150 ml) 5 2–20

Chocolate milk (240 ml) 6 2–7

Chocolate

Milk chocolate (100 g) 15 3–35

Dark chocolate (100 g) 90 50–110

Cooking chocolate (30 g) 26 n.a.


Caffeine: Not only in coffeeCaffeine is found in coffee, tea* (black tea, green tea and mate), cocoa, guarana and cocoa-based drinks. The caffeine content of foods and beverages made from these products varies according to the plant used to begin with, the variety, the treatment undergone and the method of preparation.

*For tea the term used is theine,

which has the same chemical

structure as caffeine.



8

Coffee: Health and benefitsJust like any other food, coffee contains nutrients, for example niacin, potassium, magnesium and manganese. The physio-logical action of coffee comes mainly from caffeine and from its high concentration of antioxidants such as phenolic compounds (polyphenols).

Is there a maximum daily consumption?Using studies for quantitative recommendations on coffee intake

is unusual. The rapid rate of absorption of caffeine, coffee’s most

well-known component, is extremely variable from one individu-

al to another. The average half-life of caffeine (the time required

for the body to eliminate one half of the total amount of caffeine

consumed at a given time) is about 3 hours and can be consider-

ably influenced by various factors. Pregnancy can prolong the

average half-life up to 100%, while smoking habits increase its

elimination. Contraceptives or alcohol also prolong the average

half-life of caffeine breakdown. The amount of coffee suitable

for each individual should therefore be determined by listening

to one’s body and well-being. The average daily consumption

of 3 to 5 cups of coffee per day is generally given as guidance;

this amount can have very positive effects on a person’s health

and well-being.

Caffeine and its effect on the central nervous systemCaffeine’s effect on the nervous system is well-established.

It improves reaction and concentration and at the same time

delays fatigue. This is one of the reasons it is being studied

to counteract the effects of jet lag. Caffeine may also have an

influence on the rate of learning for certain tasks.

Caffeine also acts as a global stimulant on the metabolism. It ex-

plains the capacity for more intense and greater physical effort

at work or in an endurance sport. For example, we know that

caffeine helps cyclists and long-distance runners to accelerate

their speed performance.

Coffee activates the nervous system

GOOD TO REMEMBER

Coffee is rich in antioxidantsCoffee is a major source of dietary antioxidants, mainly polyphenols. It is well-established that antioxi-dants help fight free radicals and oxidative damage. Epidemiological evidence has established the bene-ficial effects of regular coffee con-sumption, probably mostly linked to polyphenol intake, which reduces the risk of certain chronic or degenerative diseases such as can-cers, type-2 diabetes, inflammation and liver disease. Emerging evi-dence also indicates the possible positive impact of coffee on neuro-degenerative diseases such as Par-kinson’s and Alzheimer’s diseases. Polyphenols comprise a large family of natural compounds widely distributed in plant foods. Sources of polyphenols include fruits (e.g. citrus fruits, apples, grapes), vege-tables (e.g. tomatoes, peppers, on-ions), tea, wine, dark chocolate and coffee. They can be classified into phenolic acids and flavonoids.

GOOD TO KNOW

Coffee no longer consid-ered to be dehydrating Reworked interpretations of exist-ing scientific studies show that coffee is no longer considered to be dehydrating, as it only decreases the extra cellular water and has no effect on the intracellular liquid (the water in the cells). As coffee is also virtually free of calories, moderate coffee consump-tion (3–5 cups a day) can thus contribute positively to the recom-mended daily liquid intake within a diversified and balanced diet.

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C o f f e e

Caffeine and its effect on your heartCoffee is sometimes linked to certain cardiovascular problems

such as high cholesterol levels. Responsible for this effect are the

coffee oils contained in unfiltered coffee such as Turkish coffee

or Nordic-style boiled coffee. This can be easily eliminated by

using filtration paper for coffee brews or using soluble coffee.

No other supposed effects of coffee on the cardiovascular system

have been demonstrated for moderate coffee consumption

(3–5 cups per day), despite the stimulant present in caffeine.

For example, a link between blood pressure and coffee consump-

tion has not been demonstrated, but there are so-called

“caffeine-sensitive” individuals, whose blood pressure rises

when they ingest caffeine. However, the increase in blood pres-

sure for these individuals is usually quite low and lasts only

about one hour. Coffee is therefore not seen as a risk factor for

high blood pressure.

There has been some recent positive epidemiological evidence

showing that coffee consumption may contribute to a reduced

incidence of fatal heart attacks.

Coffee and health: Some mythsMuch has also been said, but nothing proven, about the possible

effects coffee may have on bone density. Osteoporosis is the

demineralization of the bones, which increases the risk of frac-

tures. This disease is linked to numerous factors; eating habits,

in particular calcium and vitamin D intake, physical exercise,

body weight, tobacco and alcohol consumption, heredity and

hormone balance. Scientific evidence shows that coffee does not

interfere with bone health if the daily calcium intake is adequate.

High caffeine intake may, however, marginally increase calcium

excretion in women with insufficient calcium intake.

Another myth is that caffeine is diuretic. Scientific evidence

clearly shows that moderate coffee consumption has no signifi-

cant impact on overall fluid balance.

Pregnancy: 2–3 cups a dayCaffeine metabolism is clearly influenced by a woman’s hormo-

nal status. Slower absorption of caffeine in pregnant women,

resulting in the sustained presence of caffeine in the blood, has

been proven repeatedly. As caffeine also passes into the baby

through the mother’s blood, the correlation between coffee

intake and the baby’s health has been the subject of numerous

studies on fertility, miscarriage, low birth weight, retarded devel-

opment and cot deaths. No causal relation to coffee intake has

been found. The results of these studies show that 2–3 cups of

coffee per day (<300 mg caffeine/day) are usually no problem

for pregnant women and the foetus. In fact, caffeine has even

proven extremely useful in neonatology for premature babies.

Since 1913, caffeine has been known to stimulate breathing, and

carefully monitored doses of caffeine are administered to new-

borns with low respiratory activity as a therapeutic measure.




1 0

A coffee for every occasionMost adults drink coffee. They have at least two good reasons: the good taste of coffee and its stimulating effect. How coffee is consumed is a matter of individual preference, offer and availa-bility, and socio-cultural habits.

Caffeine prolongs performance in endurance exerciseAfter ingesting caffeine, cyclists and runners are able to sustain their athletic performance at a higher level for a longer period of time.

0 20 40 60 80

+51%

+44%

bike

treadmill

Mean performance time at 85% VO2max [min]

Source: Spriet LL & Howlett RA, 2000.

There are many methods to brew a perfect cup of coffee

after ingestion of placebo

after ingestion of caffeine

QUIZ

1. In which country did coffee originate?

N Brazil C Ethiopia U USA

2. Which variety of coffee is cultivated most?

A Coffea arabica E Coffea canephora

3. How many aroma components of coffee have currently been identified?

D Five hundred E Eight hundred F One thousand

4. Does decaffeinated coffee still contain some caffeine?

F Yes G No

5. Which cup of coffee includes more caffeine?

E A cup of filter coffee F A cup of soluble coffee G A cup of espresso

6. Caffeine is rich of: A Protein I Antioxidants D Iron

7. For a Turkish coffee you boil the coffee:

U Once T Twice N Three times

8. A latte macchiato is D A flavored coffee E An espresso with frothy milk F A very strong espresso

1 2 3 4 5 6 7 8


C o f f e e

1 1

Answer: CAFFEINE

More alert thanks to a morning cup of coffeeA balanced breakfast is crucial for a good start to the day. It has

been proven that breakfast improves performance in the morn-

ing, in particular as far as memory is concerned, and a cup of

coffee definitely contributes to this. A breakfast rich in carbohy-

drates (e.g. cereal with milk or yogurt) provides energy and a

range of essential nutrients and coffee contributes to stimulate

alertness and awareness.

A heavy lunch may induce drowsiness and a lower attention

span in the early afternoon. A cup of coffee after lunch will over-

come this. Fatigue also affects people working at night. Coffee

helps them to stay alert and to adapt their biological clock to the

circumstances.

A coffee for every tasteCoffee can be found in many forms and aromas: roasted coffee

beans, roasted ground coffee or soluble coffee. It can be con-

sumed using different preparation methods such as those used

for filter coffee, espresso or café au lait. There is a coffee for

every taste. Flavored coffee, vanilla, hazelnut,

caramel, for example, and cappuccino are very

popular with consumers.

So many ways to make a good cup of coffeeTurkish coffee is a specific way of prepar-

ing coffee, which is fundamentally differ-

ent to other methods: the coffee is tradi-

tionally boiled three times. The necessary

equipment to prepare this coffee is an ibriq,

a small copper pot with a long wooden handle,

and a finely ground coffee (normally Arabica varie-

ties), that is more like a powder than anything else.

In some regions a cardamom seed is added for flavor.

Espresso forms a lot of other coffee variations, such as

cappuccino (one-third espresso, one-third steamed milk and

one-third frothy milk), latte macchiato (one-third espresso and

two-thirds of frothy milk), or ristretto or corto (a very strong

espresso with only a small amount of water).

Soluble coffee is also convenient for preparing frappé, a cold

coffee drink, which was originally created in Greece. It is served

with a drinking straw, either with or without sugar or milk.

Flavored coffee is a fast-growing area of the coffee market. At

the moment there are more than 100 different flavored varieties

available. There are two ways to flavor a coffee:

a) The flavors are added directly to the roasted beans by

spraying them with a carrier oil and the particular flavoring.

b) A syrup is added to a hot brewed coffee.

coffee: wherever, when ever, however

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