New research on coffee and climate change indicates an urgent situation for crops at origin
Behind the headlines on the future of coffee, according to science – and how you can get involved.
By William (Bill) Murray, NCA CEO & President
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Complete with the typical clickbait-style headline, a recent article intoned that the global population is imminently doomed to a world without coffee – and “not much” can be done about this “on a personal level.”
But it could be easy to miss the glimmer of hope buried in the last line:
“This future could look bleak for morning coffee drinkers, but with the help of farmers and scientists, our cup of joe can be protected.”
New research suggests that coffee’s potential health benefits are about more than caffeine.
Rutgers scientists have found a compound in coffee that may team up with caffeine to fight Parkinson’s disease and Lewy body dementia — two progressive and currently incurable diseases associated with brain degeneration.
The discovery, recently published in the Proceedings of the National Academy of Sciences, suggests these two compounds combined may become a therapeutic option to slow brain degeneration.
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.
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.
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.
via Bill Murray, NCA President & CEO on LinkedIn
Daylight savings time is over — will you be grabbing an extra cup of coffee this afternoon?
A recent article in National Geographic looks at the latest research behind why you love (or don’t love) coffee.
Spoiler alert: It’s in your genes!
From health and nutrition to the consumption championship, here are some coffee-focused highlights from the (dangerously addicting) New York Times‘ digital archives, The Timesmachine:
New! NCA Workshop for Coffee Professionals:
The Business & Safety of Cold Brew | Nov. 6 | Sponsored by: Toddy, LLC
What is cold brew coffee?
“At its core, cold brew is a brewing method, not a serving method,” explains Mark Corey, Ph.D., NCA Director of Scientific & Government Affairs.
Dr. Corey led a team of specialized experts to develop the NCA Cold Brew Toolkit, now available to the entire coffee industry. (Read more background about the report and related food safety considerations.)
The Toolkit offers science-based technical guidance and recommended best practices – visit the NCA website for more details.
While working on the report, we received a lot of questions – from consumers and companies alike – about the beverage market’s hottest trend.
Here are some expert-approved answers to common questions about what “cold brew coffee” really means:
And why coffee myths matter.
The following post is based on an edited LinkedIn post by William (Bill) Murray, NCA President & CEO. See the original post.
Recently, there has been interesting coverage in Runner’s World about drinking coffee and exercise, examining the “common wisdom” that coffee makes you pee, and can be a harmful dietetic before a workout.
New research identifies three main groups of caffeine sensitivity among individuals.
Genetic differences help explain why everyone experiences coffee’s effects differently.
via Coffee & Health
Coffee drinkers fall into one of three major groups based on their caffeine sensitivity, according to physician and author Dr J.W. Langer, in a new report authored for the Institute for Scientific Information on Coffee (ISIC).
The report, “Genetics, Metabolism and Individual Responses to Caffeine,” draws on existing research to explain how the body metabolizes caffeine, why some people are more affected by caffeine than others, and how healthcare professionals can take this into account when advising patients.