Coffee: The Best Health Habit of All?

breakfast-caffeine-cappuccino-1447476

What science can teach us about coffee.

By Dr. Bob Arnot, author, The Coffee Lover’s Bible


Coffee may be the greatest nutritional miracle in our world today. What other delicious beverage gives you such a bright, optimistic outlook while making a tremendous impact on your overall health, well-being, and longevity?

Coffee is also one of the greatest indulgences, a sensory experience that rivals the best wines. How else can you make such a robust improvement with such minimal effort. That wasn’t always the case.

I’ve written more than a dozen books on nutrition including two on Coffee. When I was chief medical correspondent for Dateline NBC, Today, NBC Nightly News, and CBS Evening News from the 1980s into the 2000s, and most recently as a contributor on Dr. Oz, we were always on the lookout for the next great nutrition story.

Ironically, we were alert to stories about why coffee was bad for you. At that time, coffee had a reputation for causing harm, and most people feared that it was unhealthy.

Why?

Continue reading

Pt. I: Sustainability Standards For Coffee – With Hidden Agendas

Farmer with hat looking the coffee plantation field

Changing from conventional to more sustainable practices

By Morten Scholer, former UN advisor and author of the recent book Coffee and Wine: Two Worlds Compared 

The following post is first in a two-part series 


Almost half of all coffee is produced under one of the recognized sustainability standards. That’s 70 million bags, or four million metric tons.

However, only around a third of sustainably recognized coffee is eventually traded and labelled as sustainable – a discrepancy that is being addressed by all parties involved in attempts to reduce the gap.

Continue reading

From Invisibility Towards Inclusivity: Building Diversity In the Coffee Industry

44060045971_fde4b7950e_b

Daiane Vital embracing her mother Vanilda de Souza Vital, south of Minal Geraris Brazil. Photo: Danielle Sereio

“The industry must do a better job at telling coffee’s history, beyond those who carried the bean throughout different parts of the world…”
– Phyllis Johnson, BD Imports, NCA Board Member


In the most recent issue, Roast Magazine published an insightful and important article by Phyllis Johnson, NCA board member and BD Imports president & co-founder.

Strong Black Coffee, Why Aren’t African Americans More Prominent in The Coffee Industry?” features perspectives from 14 black coffee professionals.

The following is a summary of the original piece, with new reflections and an update from Johnson’s recent trip to Brazil during International Coffee Week.

Continue reading

Coffee Gives Back: Showcase Spotlight

NCA_Web_Large_coffeegivesbackprogram_showcase (1).png

Applications for the NCA 2019 Origin Charity of the Year Award are due December 10. Learn more


By William, (Bill) Murray, NCA CEO & President
Connect on LinkedIn

Now more than ever, our communities and neighbors could use a helping hand. In the coffee industry, our community crosses borders with our supply chain, and giving back is no longer optional.

Here at the National Coffee Association (NCA), we decided about a year ago that – rather than starting yet one more program to help others – we were uniquely positioned to help in a different way.

Continue reading

New Report: Coffee Linked To Lower Diabetes Risk

andrii-podilnyk-803316-unsplash (2)

Research suggests coffee associated with approximately 25% lower risk of type 2 diabetes

via the Institute for Scientific Information on Coffee (ISIC) 


A report titled “Coffee and type 2 diabetes: A review of the latest research” highlights the potential role of coffee consumption on the reduced risk of developing type 2 diabetes, and the potential mechanisms involved.

Continue reading

A Bitter Buzz: The Psychology Behind Our Love of Coffee

NCA_Web_social_coffee_drop_crop.png

A new study found that coffee drinkers are actually more sensitive to the bitter taste of caffeine.

Coffee is a complex beverage – and it’s experienced differently by everyone.

Your appreciation (or not) of coffee is largely driven by genetics, which control a host of factors raging from your caffeine tolerance to sensory perception.

A new study from Northwestern University, recently published in Scientific Reports, found that coffee lovers aren’t less sensitive to the bitter taste of coffee – instead, the opposite is true.

This suggests an interesting psychological phenomenon behind our love of coffee.

Continue reading

Meet the Real Bill Murray

MG9A2031 (1).jpg

Bill Murray speaking at the 2018 NCA Convention in Atlanta

Behind the scenes with the President & CEO of the National Coffee Association USA


William (Bill) Murray has served as President and CEO of the National Coffee Association (NCA) since 2014, following leadership positions at the Public Relations Society of America and the Motion Picture Association.

And clearly he’s kept caffeinated. In a few short years, the NCA has evolved as an organization to provide enhanced member benefits and educational opportunities, while also serving as a critical advocate on key industry issues like the Prop. 65 labeling case in California.

Here, he talks to Zach Olsen, Regional Sales Manager at Bunn USA and incoming Chair of the NCA Next Generation Council, about his career, the coffee industry, and Caddyshack.

Continue reading

How This Coffee Roast May Protect Your Brain

nathan-shipps-1083763-unsplash.jpg

Both caffeinated and decaf coffee showed the protective effect against cognitive decline

Drinking coffee has previously been linked to a reduced risk of Alzheimer’s and Parkinson’s diseases. Now, scientists may be closer to understanding why.

New research from the Krembil Research Institute examines how coffee helps protect against long-term cognitive decline  — and it turns out that the roast might matter.

Continue reading

New Research on the Chemical Composition of Cold Brew

marisa-buhr-792082-unsplash.jpg

From antioxidants to acidity, how is cold brew different from hot coffee?


Cold brew is the hottest trend in coffee: The domestic cold brew coffee market grew 580% from 2011 to 2016, according to research from Mintel.

Now, new research from Philadelphia University + Thomas Jefferson University found chemical differences between hot and cold brew coffee, which may have potential health impacts.

Continue reading