Coffee consumption is expected to steadily rise in the next years, with an increasing incidence of Coffea canephora on the market. To date, consumers are demanding for high-quality and healthy beverages produced in an environmentally respectful manner. The study aimed to determine the optimal combination of acrylamide formation, sensory quality, and energy efficiency for blockchain-driven environmental accounting during the roasting process of C. canephora of different cup and market quality. Coffee was roasted in a professional 5-kg drum roaster at three speeds (fast, intermediate and slow) and profiles, resulting in a medium roast degree. Quantification of acrylamide showed compliance with the European legal benchmark across all roasting speeds, enabling a qualified panel to perform a sensory analysis of coffees in espresso brew, including aroma and taste attributes. The chemical fingerprint of coffee was initially investigated through an untargeted metabolomics approach based on high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS). An ANOVA Multiblock Orthogonal Partial Least Squares analysis (AMOPLS) applied on metabolomics data enabled an accurate discrimination of coffee samples based on coffee market quality and roasting speed. Notably, their interaction was identified as a statistically significant discriminant factor (Residual Structure Ratio p-value=0.01), with the highest contribution to the model (Relative Sum of Squares=32.6%). The majority of metabolites detected through the VIP² approach belong to the lipid and lipid-like molecules chemical class, highlighting their pivotal role in defining the signature of C. canephora coffee. Regarding energy efficiency, the consumption recorded by the natural gas meter at the fast, intermediate and slow speeds did not show significant differences. The roaster and gas valve employed may influence the efficacy of the "Energy Calculator" of the roasting program "Artisan" (v. 2.10.4), requiring an appropriate configuration. The optimized program resulted in a mean underestimation of real methane consumption by 0.207 kWh (SD 0.124), making it a promising tool for carbon emission calculation in coffee roasting. Moreover, further investigations will be performed to build a multi-omics approach by integrating the UHPLC-Q-Orbitrap-HRMS database with the volatilomic analysis performed by GCxGC-MS technique, to reveal the potential network between the chemical profile and the sensory characteristics of the samples.

Brain-gut axis disorders, such as functional dyspepsia and irritable bowel syndrome (traditionally known as functional gastrointestinal disorders) have a prevalence of more than 10% in most countries and affect females more than males. In these disorders, visceral pain and motor alterations affecting the gastrointestinal tract are the key symptoms, together with psychoaffective alterations (depression, anxiety). Two general etiologies are generally recognized for their development: they may be caused by a local inflammatory or infectious problem in the gastrointestinal tract that sensitizes the visceral afferents and lead to consequent central hypersensitization; alternatively, they may develop associated to some kind of prolonged psychological stress in vulnerable people or vulnerable periods of life (i.e., due to early life stress). In recent years, studies have focused on the effects of coffee, its components (melanoidins) and its by-products (coffee spent grounds, coffee silver skin derivatives…) on the functions of the brain-gut axis, showing these products may cause subtle alterations in gastrointestinal motility, visceral sensitivity and behavioral parameters, in a sex-dependent manner. These effects need to be taken into account when new functional foods based on coffee and its by-products are to be developed for the general population. Considering the high prevalence of the brain-gut axis disorders, these effects need to be more deeply evaluated in relevant models.

The coffee industry is at a critical juncture where traditional business models and operational practices are no longer sufficient to ensure long-term sustainability and competitiveness. This study explores the imperative need for disruptive innovation across the entire coffee value chain, from coffee farmers and green coffee traders to coffee roasters. Climate change poses a significant threat to coffee cultivation, with rising temperatures, altered rainfall patterns, and increased pest infestations impacting crop yields and quality. Coffee farmers must adopt sustainable agricultural practices, such as agroforestry and precision farming, and leverage technology to mitigate these risks and improve productivity. Additionally, the entire coffee value chain must strive to become climate-neutral, incorporating eco-friendly practices from cultivation to consumption. Green coffee traders face the challenge of enhancing supply chain transparency and embracing digital platforms to streamline operations and meet the increasing demand for traceability. Future coffee trade agreements will not only be based on bean quality but also on comprehensive data accompanying the beans. This includes precise origin details with geocoordinates, complex risk analyses, and adherence to the rights of indigenous peoples. Consequently, both bean quality and data quality will become fundamental aspects of commercial transactions. Coffee roasters need to innovate in roasting techniques, diversify product offerings, and adopt more sustainable packaging solutions. Furthermore, achieving climate neutrality requires integrating renewable energy sources, reducing waste, and improving energy efficiency throughout the roasting process. This presentation delineates the urgent need for adaptation and innovation at each stage of the coffee value chain. By providing a comprehensive overview of the required adjustments, a roadmap for coffee companies to navigate the complexities of the future market landscape is offered. The presented thesis underscores that only through significant disruption and continuous evolution, combined with a strong commitment to sustainability, can coffee businesses ensure their continued presence and success in the industry.

Often in the discussion of reducing the climate impact of coffee, there is a short-term focus on what is needed to hit short term (2030) targets. To deliver systemic change, it is important to also look at what is needed to deliver in the long term. Using a simplified model built from emissions reporting, and studies on the key impacts of coffee agriculture (on farm), the authors have reviewed what needs to be true for all coffee agriculture, in order for coffee to be grown in a Net Zero (90% footprint reduction) future. This will cover from 2020-2070 following a science-based reduction pathway, to then Net Zero from 2050 to 2070. Looking at what the long-term drivers of change are, puts shorter term removal projects like agroforestry into perspective, and sets the stage for the need for long term collective action. Given timescales, the beginnings of this need to start now. Between now and 2070 the coffee industry needs to eliminate 1.2 Bn metric tons of emissions from its agricultural impact. Less than 10% can come from in farm direct tree planting. Soil organic carbon increase from regenerative practice is also unlikely to be significant. Key drivers will be prevention of deforestation, farmer training, biochar and new coffee varieties. To drive change, the sector needs to understand the scale of the challenge and the likely outcomes, in order to focus its investments in protecting its long-term value chain risk, as well as managing shorter term actions.

The first scientific reports on coffee and health date from the 16th century. Since then, coffee has been prescribed by physicians and used for several purposes, although controversies about its positive or negative effects on health were always present. Despite the numerous attempts to decrease coffee's popularity, favorable opinions have invariably predominated. In recent decades, besides the stimulatory effects of caffeine, regular coffee drinking has been linked by epidemiological and clinical studies and meta-analyses to reduced incidence of degenerative diseases such as type 2 diabetes, Parkinson's, Alzheimer’s, liver diseases, different types of cancer, and stroke. These effects derive mainly from the antioxidant and anti-inflammatory properties of the beverage, associated with additional properties, all jointly exerted by several active compounds, including caffeine, chlorogenic acids, quinolactones and minor phenolic compounds, trigonelline, n-methylpyridinium, nicotinic acid, diterpenes, phytosterols, fibers, melanoidins, among others. Like many herbal medicines, however, coffee drinking has potential adverse effects involving natural and incidental compounds, including those produced during roasting. These effects can be minimized through conscious use of pesticides, practices to avoid mold contamination, intelligent roasting, selective brewing methods, and several technological processes. In the same way, the major beneficial compounds can be maximized from field to cup. These topics will be discussed in this presentation for the International Coffee Convention 2024.

The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a central role in some of the most chronic diseases of our time (e.g., obesity, diabetes, cancer, Alzheimer). A healthy diet can stop inflammation before it comprises human health. Fruits and vegetables, nuts and seed, some oils and fatty fish, coffee, cocoa and green tea have been proposed as food that can fight inflammation. Coffee, cocoa and green tea contain phenols with anti-inflammatory properties and caffeine in different concentrations being highest in coffee. Recent research suggested someone who weighs 68 kg would need about 200 mg of caffeine (2 cups of coffee) a day for protection against obesity. People experience anxiety from caffeine consumption, it may be best to consider lowering the dosage to a quantity that promotes anti-inflammatory effect. Soluble powder cascara infusion “instant cascara” can be a good option for people with this condition. The addition of other components can enhance its nutritional value, health benefits, sensorial acceptance and have more applications. Since cascara has been mainly treated as a by-product, the adoption of 5S method (sort, set, shine, standardize and sustain) for the production of Instant Cascara is a good strategy to achieve a safe and tasty product for a sustainable health due to its anti-inflammatory properties among others. 5S is a five-step methodology that creates a more organized and productive workspace by encouraging operators to improve the work environment and reduce waste. An excellent model for the sustainability of the coffee manufacturing and to ensure quality and safety health promoting instant cascara.

Many governments, corporations, and non-profit organizations have a strong motivation to protect rainforests and take action against deforestation, particularly if this deforestation occurs as a result of exportable commercial commodities such as coffee or cocoa. However, there have traditionally been significant limitations in measuring and detecting coffee region deforestation at scale. We have developed a more accurate approach to detecting deforestation that addresses these limitations due to recent advances in satellite imagery and machine learning, and welcome collaboration with coffee companies. Such a rigorous assessment of deforestation in the coffee sector has not been carried out before. We believe that this innovation has the potential to become an important new tool for the coffee sector in its efforts to combat deforestation and mitigate climate change. It can not only underpin future research but also has important policy implications for organizations on the ground. Indeed, in the context of an expanding regulatory environment led by a more demanding civil society, it provides an accurate, consistent, and transparent way for organizations to report on deforestation events in their supply chains and monitor them. At the same time, we hope that it will open a broader discussion regarding the potential for machine learning to apply new innovations to systemic problems that plague the coffee sector.

In the coffee industry, approximately 60% of the coffee fruit components are discarded after harvest, posing potential environmental challenges. To repurpose these organic by-products for human consumption, fresh coffee husks from wet coffee processing at a plantation in Tres Ríos, Cartago, Costa Rica, were used to prepare fruit spreads. Three formulations were developed: plain coffee pulp, coffee pulp with pectin, and coffee pulp with guava, each in high and low-sugar versions (1:1 and 3:1 fruit-to-sugar ratio, respectively). The stability (moisture content, water activity, Brix, and pH), and key nutritional values (sugar profile, minerals, dietary fiber, and fat content) of these spreads were evaluated. Secondary plant metabolites, such as caffeine and tannins, and color were also analyzed. In addition, consumer acceptability was assessed using a hedonic test of the three formulations. The results showed that the high-sugar versions met stability requirements better than the low-sugar ones. Furthermore, both sugar variants had high mineral and dietary fiber contents, qualifying them for the "source of fiber" label according to EU Food Regulations No. 1924/2006 and No. 1047/2012. Caffeine content was within safe limits for adult consumption at 60 mg g^-1 per 20 g serving, with minimal tannin content (<0.7 mg g^-1 dry basis). Sensory evaluation revealed a preference for the high-sugar guava formulation, followed by the high-sugar plain coffee pulp, and the lowest ratings for the low-sugar plain recipe. These results support the feasibility of converting coffee by-products into useful consumer products with potential health benefits and reduced environmental impact.

As a global commodity with profound economic and social impact, coffee´s uniqueness is rooted in the distinctive flavor profile, characterized by roasty odors and bitter taste. Mozambioside, a diterpene glucoside predominantly found in Arabica coffee, has emerged as a potent activator of human bitter receptors TAS2R43 and TAS2R46, exhibiting a bitterness threshold ten times lower than caffeine. The roasting process degrades mozambioside into new compounds. The roasting products were purified from model pyrolysis using liquid chromatographic techniques and their structures were elucidated and characterized by time-of-flight mass spectrometry (MS) and nuclear magnetic resonance spectroscopy. Bitter receptor activation was investigated in HEK 293T-Gα16gust44 cells in terms of activation threshold and dose-response. Mozambioside and its roasting products were quantified by targeted UHPLC-MS/MS in coffee powders and brews. Receptor activation thresholds of the major roasting products 11-O-β-D-glucosyl-(S)-16-desoxy-17-oxocafestol-2-on, 11-O-β-D-glucosyl-15,16-dehydrocafestol-2-on, 11-O-β-D-glucosyl-(R)-16-desoxy-17-oxocafestol-2-on, and bengalensol were lower than those of mozambioside. Molecular Modelling clarified the protein-molecule interaction. The compounds were formed during coffee roasting reaching their maximum concentration in the final roasting grade. Quantitative analyses revealed that the degradation products were quantitatively extracted from the powder into the brew. During roasting, mozambioside undergoes degradation, giving rise to new compounds with a lower activation threshold for bitter receptors, putatively contributing to the bitterness of Arabica coffee brews. Advanced analytical techniques provide insights into the intricate chemistry underlying coffee's unique flavor profile.

Mass spectrometric non-target screening (NTS) is a powerful analytical strategy applied among others in environmental analysis metabolomics and foodomics. It is well suitable for the analysis of complex sample sets and can be used to compare, evaluate and assess samples. For the analysis of coffee, NTS provides new insights into the chemical composition of coffee samples, formation and degradation of compounds during fermentation processes and helps to find marker compounds, specific for certain processes and qualities.