Coffea arabica (Arabica) and C. canephora (robusta, Conilon) have satisfied the requirements of the coffee sector for the last 125 years. In the face of myriad challenges, most notably climate change, the coffee species crop portfolio requires diversification to ensure long-term sustainability of coffee production. In addition, the specialty coffee sector relies on continual diversification and creativity to satisfy the requirements of its adherents, including the enrichment and diversification of the sensory experience. In this contribution a review is presented on the status of ‘other’ coffee species to supplement C. arabica and C. canephora, based on research and first-hand experience. The aim is to address misinformation (e.g. global production figures, yields, climate tolerances, cup profiles) concerning wild and ‘other’ species, identify opportunities, and highlight constraints. In the short-term, Libericoid coffee species, including C. liberica (Liberica) and C. dewevrei (excelsa) coffee, offer substantial opportunities, especially for climate resilience. Over the longer term, other species (such as C. stenophylla) and inter-species hybrids offer considerable promise. Unlike C. arabica and C. canephora, research and development for other Coffea crop species is in infancy and will require significant development. One of the other major constraints for Coffea crop species development is access to genetic resources. In the face of climate change, the coffee breeding challenge is now more demanding than ever.

For many years, coffee has taken its place in Turkey as Turkish coffee and has become globally recognized. However, in recent years, especially by young people, filter coffee has become more popular instead of Turkish coffee. As generally well known today, climatic conditions and processing techniques have an impact on the constituents of coffee. It is also thought that the finer grinding of Turkish coffee may affect the exorability of the coffee contents and consequently their accessibility. The mentioned popularity of the coffee beverage is also causing an increased interest in its nutritional and functional properties as well as its chemical constituents. Therefore, an analytical determination of the coffee ingredients is essential. Taste may be the most important criterion for coffee consumption for most consumers, but the health benefits should not be underestimated. As coffee has an antioxidant effect due to the phenolic compounds present such as chlorogenic acid. It is also known to prevent cell damage and therefore its antioxidant capacity is becoming a trendy topic. The aim of this study was to investigate the total chlorogenic acids (CQAs) caffeine and antioxidant capacities of three different green and roasted coffee samples commonly consumed in Turkey. A total of 6 coffee samples, including 3 different green and roasted coffees of the same origin, were examined as materials. These were: 1. Coffea arabica (Brazil Rio Minas ). 2. Coffea canephora (Indian Cherry AA/ AB) 3. Coffea arabica (Highland Turkish coffee). Different targeted mass spectrometry LC-MS/MS methods were developed to encompass the above-mentioned ingredients. The roasting process significantly increased the caffeine content in 3 samples compared to green coffees. These values ranged from 1.2g per 100g DM in green coffees to 2.6 g per 100g DM in roasted coffees. It could be shown that the most dominant CQA contained was 5-CQA. While the amount of CQA in green coffees is approximately 49 - 64%, it decreases down to 33-41% by isomer conversion partly to 4-CQA and 3-CQA in the roasting process. The highest value was found at 3.5 g/100 g DM. The highest value for the antioxidation capacity was 4.39 g ascorbic acid equivalents / 100g DM roasted coffee and the lowest value was 2.41 g/100 g DM in green coffee. This study was the first attempt to demonstrate the presence of different CQAs, caffeine, and antioxidation capacity in coffee beans from Turkey and needs to be followed up further with a large sample size in future study.

The genetic conformity of the cultivated varieties of coffee is key for the sustainability of coffee growing. In the past years, various studies have shown that genetic conformity was overall low. This situation is mainly due to a lack of professionalization in the coffee seed sector. However, this can impact on the economic performance of growers who expect yield, disease resistance and/or cup quality from their coffee plants. With the sponsorship of Lavazza, RD2 Vision has launched the "Coffee Genetic Discovery". All coffee growers (Coffea arabica for this first edition) can take part in a draw for 100 of them to benefit from a free genetic analysis of their favorite coffee plants. Each grower will receive the results individually. However, the anonymized results will also be analyzed globally to draw global conclusions. Indeed, we will present the geographical distribution of participants, the type of favorite cultivars to be checked, and finally the level of genetic conformity obtained. The aim of "Coffee Genetic Discovery" is twofold: to democratize the genetic analysis of cultivated coffee varieties, and to provide guidelines for improving the professionalization of the coffee seed sector.

Due to the European Regulation on Deforestation-Free Products (EUDR), coffee and other commodities and their derived products, from deforested areas will be prohibited to be placed on the European Union (EU) market starting in December 2024. With the “EUDR Coffee Check”, a comprehensive tool was developed, in collaboration with the German Coffee Association (DKV), combining a database solution with automated analysis methodologies, combined with a web-frontend, to support EUDR compliance of the coffee industry. The tool supports the gathering of verifiable information to ensure that coffee is deforestation-free after the 31 December 2020 EUDR cutoff date. To determine deforestation-free status, deep learning-based mapping methods on satellite imagery along with open access local and global datasets were applied to develop a 2020 forest reference map that aligns with the defined EUDR forest categories and the cutoff date. The tool can be used to conduct automatic deforestation check by comparing coffee farm locations with reference forest maps from 2020 and raises a potential deforestation alert. Potential deforestation alerts are identified as critical cases based on the annually updated series of land use change and/or deforestations observed within the base 2020 forest areas after the cutoff date. The tool also allows users to conduct a structured risk assessment of provided geo-coordinates of production areas and the supply chain, to document the complete exercise of the required EUDR due diligence process. The tool uses internationally recognized indices and statistics, such as UNDP, UNICEF and World Bank and many more, to calculate a risk score to evaluate governance and human rights risks such as child labor, forced labor or corruption associated with the sourcing regions. Presence of forests, deforestation risk, and maps providing information on protected areas of indigenous people, are used to identify the coffee production areas' proximity and relative risk exposure, to provide a full picture of risk factors in line with the EUDR requirements. In addition to the detailed analysis of deforestation risk alerts, the EUDR Coffee Check provides a questionnaire that guides the user through the structured process to supplement the risk assessment and documentation of legality. Following focused questions and providing potential answers, the user is enabled to evaluate the risk for non-compliance according to the exact requirements of the EUDR, and provides guidance on risk mitigation measures, such as the implementation of internal due diligence strategies, usage of third-party verification schemes to increase reliability through on-site audits or the usage of traceability platforms. The developed EUDR coffee check supports companies to comply with the EUDR due diligence obligations by analyzing, documenting and reporting on individual shipments and the associated production areas and can be used by operators, traders or any actor along the supply-chain including authorities to control the checks at their discretion. The tool is offered at a nominal fee structure based on a customized term of usage.

There is a lack of innovation and process development in the post-harvest processing of coffee. The prevailing methods, such as wet washing, semi-dry/honey and natural drying, are still used to improve the sensory quality of coffee. Little attention has been paid to mitigating natural resource issues such as the availability of clean water and wastewater pollution. The aim of the research was to develop a simple process for upgrading Coffea canephora var. robusta coffee with low water consumption and low effluent pollution. A controlled fermentation process was developed, with optimal standard parameters. Process water requirements were reduced by 80% and effluent emissions were reduced by the same factor. A single origin Robusta coffee drink was evaluated by sensory experts. Sensory profiles and roasting profiles were also evaluated. This innovative process resulted in the development of a pleasantly balanced single origin Robusta coffee (not blended with other coffees) with a full body and rich flavor profile.

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. Coffee cherry flour reduced yeast dough volume increase and pastry specific volume but enriched them with higher mineral and dietary fiber content compared to wheat flour pastries.

In 2016, the International Agency for Research on Cancer (IARC) classified the drinking of very hot beverages above 65°C as "probably carcinogenic to humans" (Group 2A), with esophageal squamous cell carcinoma (ESCC) particularly associated with the habit. As this finding may have practical implications for the coffee industry, there appears to be a need to critically reassess the often extremely high standard brewing and serving temperatures used in coffee preparation. This study presents a summary of the most recent IARC assessment on very hot beverage consumption and investigates the influence of brewing temperatures (80, 86 and 93°C) and roasting degrees (light, medium and dark) on the sensory profile of manual drip coffee. As the evidence linking very hot beverage consumption to increased ESCC risk has grown stronger, the IARC classification is likely to be upgraded in coming years. As the roast intensity increased, assessors preferred coffees brewed at lower temperatures and most of them were not able to distinguish brews extracted at different temperatures. Given these results, the potential for lowering the brewing temperature in the coffee industry is clear. This approach not only enhances consumer safety but also positions businesses as leaders in health-conscious practices, potentially redefining standards across the industry for the optimal temperature of coffee serving that aligns with both flavor and health research findings.

‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experience. Thus, the study investigates whether there is (i) a discernible sensory effect and (ii) a perceptible consumer preference for ‘freshly roasted’ coffee beans by means of a triangle test (ISO 4120:2021) combined with a hedonic preference test (ISO 8587:2010) on 42 untrained participants. Triangle test results indicate that there is a significant difference between the samples, and a slight majority expressed a preference for not ‘freshly roasted’, encouraging a more nuanced approach to the issue.

The genetic diversity of wild Coffea species holds immense potential for the enhancement of cultivated coffee trees, offering solutions to challenges such as disease resistance, climate adaptability, and yield improvement. This study leverages modern genomic approaches to investigate the evolution and variations among wild Coffea species. By employing advanced sequencing technologies and comparative analysis, we aim to understand the molecular evolution of these wild species, identifying key genes and genetic markers that contribute to desirable traits. The research integrates comprehensive genomic data analysis with field studies to provide an understanding of the genetic diversity within wild Coffea populations. The aim of our research is to target significant genetic variations that can be harnessed to develop superior coffee cultivars, ensuring sustainability and resilience in the face of changing environmental conditions. This study not only highlights the importance of preserving wild Coffea species but also underscores the role of genomic research in unlocking their potential for coffee breeding programs. By bridging the gap between conservation and cultivation, our work paves the way for future innovations in coffee agriculture.

Dichloromethane (DCM) is extensively used around the globe in various applications, such as in closed industrial installations for food processing or pharmaceutical extractions (vitamins, antibiotics, etc.). In the coffee sector it is used as an extraction agent for the decaffeination process of green coffee beans. Due to its low boiling point, ranging at approx. 40°C, DCM can be easily removed subsequent to caffeine extraction by applying state of the art solvent stripping processes. The intention of this study is to assess how much DCM, if any, is present in decaffeinated coffee packages as sold to the consumer, as well as how much of the extraction solvent residue is transferred into the finally prepared, consumable coffee beverage. This study sets out to highlight DCM contents of decaf coffees, directly taken from 6 EU countries’ supermarket shelves. In addition, DCM mass transfer rates from roasted coffee matrices into the corresponding, variously prepared beverages (drip percolated coffee, French press) are determined. All analyses were performed applying a Headspace-GC-MS technique. All presented data demonstrate that DCM residues in the 34 coffee samples analyzed have contents well below the DCM maximum residue limits for roasted coffee both in the European Union (2 mg/kg) and the USA (10 mg/kg), with an average of 0.127 mg/kg, median value of 0.059 mg/kg and P95 of 0.444 mg/kg. Furthermore, this study shows that DCM mass transfer rates from the coffee matrices into the corresponding beverages have for drip coffee an average of 24.7%, median of 26.8% and for French press average mass transfer of 41.9%, median of 43.1%.