Coffee grounds represent a significant waste product of the food industry. Given their abundance and chemical composition, these grounds can be recovered and utilized in a variety of sectors, including health, food, agriculture, energy, materials, and chemistry. This study examines the potential for valorizing coffee grounds waste and their diverse applications based on the phytochemical compounds present in this waste product. The initial phase of the study is dedicated to a comprehensive examination of the literature pertaining to the coffee industry and the coffee tree. The second part presents a summary of the waste generated by the harvest, processing, and consumption of coffee. The third section presents an analysis of coffee grounds from various origins, examining their composition of bioactive elements. The study demonstrated that coffee grounds exhibit a diverse chemical composition and are rich in bioactive compounds. It is noteworthy that all samples exhibited high antioxidant activity, high total polyphenols and total flavonoids, and key phenolic compounds, namely 5-O-caffeoylquinic acid (5-CQA), 3-O-caffeoylquinic acid (3-CQA), and caffeine, as determined by LC-MS analysis. These findings allow for the formulation of strategies for the recovery of used coffee grounds, thereby creating added value. A preliminary trial is currently underway to assess the potential of coffee grounds extracts in the development of specific bioactive products.

Colombia, one of the world's leading coffee suppliers, is experiencing a decline in its production capacity due to climate change, resulting in fewer suitable areas for growing its mild coffee varieties. The traditional Coffea arabica cultivation regions in the Andes are surrounded by high biodiversity, which cannot and should not be replaced by other agricultural activities. This situation has led to the consideration of cultivating Coffea canephora var. Robusta in Colombia. Identifying areas with the highest productive potential under current and future climate scenarios is necessary. Our objective was to pinpoint regions with the greatest biophysical and socio-economic potential for Robusta coffee cultivation in Colombia. To achieve this, we utilized an integrated model that combines climate suitability assessment and crop yield projections under current and future climate scenarios, while accounting for soil limitations, pest risks, and socio-economic conditions. Our results indicated that most potential areas are at elevations below 600 m, thus avoiding interference with traditional and established Arabica coffee regions in Colombia. Under current climate scenarios, potential areas are located in the foothills along the eastern Andean ranges, the high plains of the Orinoquía region, and the humid parts of the Caribbean region. Under a global warming scenario with a 2°C temperature increase, significant negative impacts on productive potential are projected for the Caribbean region. Consequently, the foothills of the eastern Andes and the high plains of the Orinoquía region emerge as the most promising areas for cultivating Coffea canephora var. Robusta.

This presentation builds upon the Sarawak Liberica Refinement Project introduced at the 2023 International Coffee Convention (ICC), focusing on advancements in coffee preparation and business strategies. We explore how Liberica coffee (Coffea liberica), known for its resilience in extreme climates, is being cultivated, processed, and marketed in the low-altitude equatorial tropical regions of Sarawak, Borneo, Malaysia. We'll discuss innovative processing methods adapted for the humid, hot environment of Sarawak, where annual rainfall exceeds 4000 mm. These techniques, developed in collaboration with hundreds of independent indigenous small plantation owners, are crucial in producing high-quality Liberica beans suitable for premium café offerings. The presentation will cover advancements in roasting techniques specifically tailored for Liberica coffee, highlighting how these methods enhance the unique flavor profile of this lesser-known species. We will demonstrate how these roasting innovations contribute to creating the perfect café crème and other specialty coffee beverages, potentially opening new market opportunities for Liberica in the specialty coffee sector. We will also explore the business aspects of Liberica coffee, including: (i) Market positioning strategies for Liberica and its by-products. (ii) Green bean market matching techniques. (iii) Crop economics and sustainability practices. (iv) The development of local coffee culture and its impact on business. Case studies of influential Liberica coffee plantations across Malaysia will be presented, including those utilizing the latest high-yield varieties developed by the Malaysian Agricultural Research and Development Institute (MARDI). These examples will showcase how advancements in agronomy translate to improved business prospects and trends in the specialty coffee market. To provide a hands-on experience of these advancements, we will conduct an on-site coffee cupping activity featuring various Liberica varieties roasted and processed using the latest techniques. This will allow attendees to appreciate the quality improvements achieved through these innovations and understand their potential impact on the specialty coffee business.

This study examines the acrylamide levels in a range of roasted coffee samples from Bahrain, with a particular focus on traditionally very light roasted coffees. Acrylamide, classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC), is formed during the roasting process as a byproduct of the reaction between amino acids and reducing sugars present in coffee beans. The acrylamide levels were quantified using the standard method EN 16618:2015, which employs liquid chromatography in combination with tandem mass spectrometry (LC-MS/MS). The results demonstrated that the acrylamide levels in very light roasted coffee samples (646 µg/kg, n=4), which exhibited characteristics similar to green coffee, were significantly above the European Union (EU) benchmark level for roasted coffee of 400 µg/kg. In contrast, medium roasted coffee samples (154 µg/kg, n=4) and dark roasted coffee samples (62 µg/kg, n=2) did not exceed the benchmark level. These findings indicate a potential health risk associated with the consumption of very light roasted coffee, emphasizing the need for awareness and possible mitigation strategies to reduce acrylamide exposure in traditional Arabic coffee practices.

Spoilage of roasted coffee products is largely suppressed through industry standards regarding storage and packaging conversely biological contamination can be attributed to cross contamination. However, the increasing trend at the upper end of the specialty coffee industry, comprising more complex (e.g., yeast inoculation and fruit infusion) and longer post-harvest processing (e.g., extended anaerobic fermentation) methods might be considered in risk for potential spoilage. Here we report the first case of mistakenly confused accumulation of mold mycelium on high end roasted Coffea arabica beans (Gesha variety from Barú, Panama, natural anaerobic process and greenhouse dried) which in turn is identified through UV/Vis spectroscopy (against a caffeine solution) as a conglomerate of needle-like caffeine crystals growing over the bean surface. Biological spoilage was unambiguously discarded through negligible microbial activity as shown through colony counting and mycotoxin analysis. Furthermore, we demonstrate that the roast degree (development time after first crack) has a significant effect on the growth of the crystals upon storage (RT and moderate light exposure). Darker roasts (70 s after first crack) showed a higher accumulation of caffeine crystals then lighter roasts (20 s after first crack), most-likely promoted through coffee oil secretion. However micro-crystal growth was already detected at lighter roasts. While uncommon in roasted beans and so far, poorly documented, crystal formation relates to increased caffeine availability at the surface through initial seed germination. Through the migration towards the endosperm surface, the xanthophyll antibacterial function is activated. A similar spoilage confusion is observed over soluble coffee granules. Yet here, crystals growth is solely related to the high caffeine concentrations. Conversely, the apparent spoilage in soluble coffee, does not have the economic burden as in high end roasted coffee and remains unrelated to any physiological process.

Caffeine is an alkaloid belonging to the methylated xanthine family. It is found in various foods of plant origin, including tea leaves, guarana berries and coffee beans. Due to its stimulating effect on the central nervous system and the associated increase in alertness and reduction of tiredness, caffeine is specifically added to some foods, such as food supplements. Claims about the positive physiological effects of caffeine are health claims within the meaning of the European Union (EU) Health Claims Regulation and must be authorized before use. Despite a positive opinion from the European Food Safety Authority, the regulation to authorize caffeine claims was rejected due to a veto by the European Parliament. As a result, health claims are currently not regulated for caffeine in all EU member states, and the transitional on-hold status also no longer applies for most claims. Therefore, products with health claims for caffeine are still observed within the context of governmental food control activities. To investigate how these are currently used on the market, internet research (n=188) was carried out. The sample included foods that naturally contain caffeine or to which it is frequently added, namely coffee, tea, non-alcoholic soft drinks and mixed drinks as well as food supplements including sports nutrition products. Furthermore, the labelling of official samples that were conspicuous in relation to caffeine in the years 2019–2023 (n=136) was included in the evaluation. The products most frequently advertised with unregulated health claims for caffeine were food supplements (31% of 135 products). On the other hand, health claims were least frequently used for coffee (4% of 77 products) and tea (18% of 33 products). For all product groups, health claims were mainly made regarding improved concentration and performance/energy. The individual effects the health claims referred to differed between the product groups. In the case of coffee and tea, the advertised effects are mainly limited to increased energy and performance in the form of a "kick" or "boost". A wider range of different health claims are used for food supplements and alcohol-free beverages, including claims relating to stamina and alertness. In general, the tendency was observed for health claims to be advertised more frequently on the internet than on the product labelling itself. The study exposes a critical issue: while scientific evidence supports some health claims for caffeine, they still remain unregulated, complicating enforcement and creating public confusion. Prompt regulatory revision is needed to align these claims with scientific validations, ensuring both accuracy and regulatory compliance.