789:. The total content of lipids in dried green coffee is 11.7–14 g/100 g. Lipids are present on the surface and in the interior matrix of green coffee beans. On the surface, they include derivatives of carboxylic acid-5-hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid content or 1200 to 1400 microgram/g dried green coffee bean. Such compounds form a wax-like cover on the surface of the coffee bean (200–300 mg lipids/100 g dried green coffee bean) protecting the interior matrix against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5–17.4 g lipids/100 g dried green coffee beans) than robustas (9.8–10.7 g lipids/100 g dried green coffee beans). The content of diterpenes is about 20% of the lipid fraction. The diterpenes found in green coffee include
874:(green-herbaceous-earthy odor). Briefly, such volatile compounds are responsible for the less pleasing odor and taste of green coffee versus roasted coffee. Commercial success was realized by Starbucks in creating Green Bean Refreshers using a process that primarily isolates the caffeine from the green beans but does not actually use steeped liquid from the beans. Many consumers experiment with creating green bean "extract" by steeping green coffee beans in hot water. Often, the recommended times of steeping (20 minutes to 1 hour) extract too much caffeine to provide a pleasant taste. A steeping time of 12 minutes or under provides a more palatable liquid that can be used as a base for a drink containing more of the nutrients and less caffeine that using just isolated caffeine extract. The alkaline stock base that results can be paired with acidic or fruity extracts, with or without sweetener, to mask the vegetable-like taste of the extract.
717:(hexose) residues at the side chains comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side chain of the polysaccharides, making the green coffee bean more resistant to physical breakdown and less soluble in water. The molecular weight of the arabinogalactan in coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight. Free
237:
458:
834:. The content of chlorogenic acids in dried green coffee beans of arabica is 65 mg/g and of robusta 140 mg/g, depending on the timing of harvesting. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue less than 30 mg/g in the roasted coffee bean. In contrast to green coffee, green tea contains an average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising
2173:
523:
450:
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45:
677:, e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine), are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted coffee. The bitter flavor of diketopiperazines is perceptible at around 20 mg/liter of water. The content of diketopiperazines in espresso is about 20 to 30 mg, which is responsible for its
580:, all of which are present in green coffee beans. For example, 1 g (0.035 oz) of caffeine dissolves in 46 mL (1.6 US fl oz) of water at room temperature, and 5.5 mL (0.19 US fl oz) at 80 °C (176 °F). The xanthine alkaloids are odorless, but have a bitter taste in water, which is masked by organic acids present in green coffee.
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flourish. Ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C (59 and 75 °F) and
Robusta between 24 and 30 °C (75 and 86 °F) and receive between 500 and 3,000 mm (20 and 118 in) of rainfall per year. More rain is needed at the beginning of the season when the fruit is developing and less later in the season as it ripens.
2188:
645:, alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g. The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as:
858:(vitamin C) or mannitol, which is a selective hydroxy-radical scavenger. Chlorogenic acids have a bitter taste in low concentrations such as 50 mg/L water. At higher concentrations of 1 g/L water, they have a sour taste. Chlorogenic acids increase the solubility of caffeine and are important modulators of taste.
725:(gluco-fructose) up to 9000 mg/100 g of arabica green coffee bean, a lower amount in robustas, i.e. 4500 mg/100 g. In arabica green coffee beans, the content of free glucose was 30 to 38 mg/100 g, free fructose 23 to 30 mg/100 g; free galactose 35 mg/100 g and
612:
account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage kind (alpha – component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to
384:
Coffee plants are often grown in rows spaced apart depending on the desired density chosen by the farmer. Some farmers plant other trees, such as shade trees or other cash-crop trees, such as orange trees around them or plant the coffee on the sides of hills, because they need specific conditions to
135:
product, accounting for over 50% of some developing nations' foreign exchange earnings. This has made coffee very important in culture and food around the world. In 2017, 70% of total coffee production was exported, worth US$ 19.9 billion. The global coffee industry is massive and valued at $ 495.50
877:
When green coffee beans are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee. During roasting, the major part of the unpleasant-tasting volatile compounds are neutralised. Unfortunately, other important molecules such as
430:
eats coffee berries and excretes the beans. Because the civet prefers the taste of the ripest cherries, the civet selectively harvests the cherries. Its digestive system then processes the beans by breaking down the mucilage and pulp surrounding the seed. Once the seeds are excreted by the civet,
414:
When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed, or "strip-picking", where all of the fruit is removed from a limb all at once. Selective picking is often used to produce higher quality coffee because the cherries are
422:
The "dry processing" method, cheaper and simpler, was historically used for lower-quality beans in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on concrete, bricks or
418:
Two methods are primarily used to process coffee berries. The first, "wet" or "washed" process, has historically usually been carried out in
Central America and areas of Africa. The flesh of the cherries is separated from the seeds and then the seeds are fermented – soaked in water for about two
547:
most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes. Lower
368:
The coffee tree averages from 5–10 m (16–33 ft) in height. As the tree gets older, it produces less fruit and slowly loses any pest- and disease-resistance. The coffee beans come from the seeds which contained in fruits from trees and shrubs naturally grown in
African forests. Humans
572:, is reduced during the roasting process, usually about 15 minutes at 230 °C (446 °F), whereas the concentrations of most other alkaloids are not changed. The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids,
673:. Roasted coffee beans do not contain any free amino acids; the amino acids in green coffee beans are degraded under roasting temperature to Maillard products (reaction products between the aldehyde group of sugar and the alpha-amino group of the amino acids). Further,
469:
and have an intact wax layer on the outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee beans, such as
251:. The United States imports more coffee than any other nation. As of 2015, Americans consumed approximately 400 million cups of coffee per day, making the United States the leading consumer of coffee in the world.
705:, contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green coffee beans, with a molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked
633:, which are important for the maturation of green coffee beans. Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee). In
597:
that is not as bitter as caffeine. In green coffee beans, the content is between 0.6% and 1.0%. At a roasting temperature of 230 °C (446 °F), 85% of the trigonelline is degraded to
415:
picked at their ripest. Strip-picking is indiscriminate and will harvest unripe, ripe, and over-ripe fruit. To improve quality after strip-picking, the harvest must be sorted.
3052:
1890:
Tressel, R.; Holzer, M.; Kamperschroer, H. (1983). "Bildung von
Aromastoffenin Roestkaffee in Abhaengigkeit vom Gehalt an freien Aminosaeren und reduzierenden Zuckern".
1246:
92:, and like the cherry, it is a fruit with a pit. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to
1790:
465:
The term "green coffee bean" refers to unroasted mature or immature coffee beans. These have been processed by wet or dry methods to remove the outer pulp and
3252:
100:". Peaberries make up only around 10% to 15% of all coffee beans. It is a fairly common belief that they have more flavour than normal coffee beans. Like
621:
and amino acids. The degradation is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins include
1635:
Montavon P, Duruz E, Rumo G, Pratz G (April 2003). "Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality".
878:
antioxidants and vitamins present in green coffee are destroyed. Volatile compounds with nauseating odor for humans have been identified, including
1945:
Lee KJ, Jeong HG (September 2007). "Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage".
419:
days. This softens the mucilage, which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water.
3022:
1822:
Redgwell RJ, Curti D, Rogers J, Nicolas P, Fischer M (June 2003). "Changes to the galactose/mannose ratio in galactomannans during coffee bean (
2306:
137:
96:. The fruits most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, called a "
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1368:
991:
958:
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products. High temperature and oxygen concentration and low pH degrade 11-S storage proteins of green coffee beans to low-molecular-weight
1461:
Clifford, MN; Kazi, M (1987). "The influence of coffee bean maturity on the content of chlorogenic acids, caffeine, and trigonelline".
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2124:
2001:
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1319:
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Carbohydrates make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of green coffee is dominated by
1014:
922:(pungent-nauseating odor, even when highly diluted, present in dried green coffee beans at concentrations of about 5 mg/kg),
2220:
613:
their individual amino acids under roasting temperature, thus are an additional source of bitter components due to generation of
1876:
Gotoda, N and Iwai, K. (2006) "Arabinogalactan isolated from coffee seeds indicates immunomodulating properties", pp. 116–20 in
482:. Further, both nonvolatile and volatile compounds contribute to the flavor of the coffee bean when it is roasted. Nonvolatile
475:
3333:
1920:
Clifford MN (1985). "Chemical and physical aspects of green coffee and coffee products". In
Clifford MN, Wilson KC (eds.).
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is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in
2652:
2361:
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are of major importance in producing the full aroma of roasted coffee and for its biological action. Since the mid-2000s,
227:
Important spray-drying techniques developed in 1950s, which along with freeze drying are a method to create instant coffee
31:
807:
experiments to protect liver tissue against chemical oxidation. In coffee oil from green coffee beans the diterpenes are
1800:
1066:
119:; approximately 60% of the coffee produced worldwide is Arabica and ~40% is Robusta. Arabica beans consist of 0.8–1.4%
244:
1905:
Roffi, J.; Corte dos Santos, A.; Mexia, J. T.; Busson, F.; Miagrot, M. (1973). "Café verts et torrefiesde l Angola".
3206:
2986:
2632:
1490:"Influence of Altitude on Caffeine, 5-Caffeoylquinic Acid, and Nicotinic Acid Contents of Arabica Coffee Varieties"
843:
1121:
274:
2027:"Chlorogenic acids – their characterisation, transformation during roasting, and potential dietary significance"
1755:
Einfluss der
Rohkaffeeverarbeitung auf Aromastoffveränderungen in gerösteten Kaffeebohnen sowie im Kaffeebetränk
1670:
Arnold, U.; Ludwig, E.; Kühn, R.; Möschwitzer, U. (1994). "Analysis of free amino acids in green coffee beans".
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669:(a neurotransmitter) has been determined between 143 mg/kg and 703 mg/kg in green coffee beans from
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1981:
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around 850 AD, who observed increased physical activity in his goats after they consumed coffee beans.
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are present in mature brown to yellow-green coffee beans. The free part of monosaccharides contains
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2414:
2243:
1880:, (ASIC) 21st International Conference on Coffee Science, 11–15 September 2006, Montpellier, France
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2007:
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1315:
1175:"33+ Buzzing Coffee Industry Statistics [2023]: Cafes, Consumption, And Market Trends"
987:
983:
954:
894:(unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee beans),
614:
449:
352:
149:
1907:
Etude chimique, 5th
International Colloquium Chemicum Coffee, Lisboa, 14 June to 19 June 1971
1273:"Land use change patterns and livelihood dynamics on the slopes of Mt. Kilimanjaro, Tanzania"
729:
50 mg/100 g dried coffee beans, respectively. Mannitol is a powerful scavenger for
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2800:
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1954:
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21st
International Conference on Coffee Science, 11–15 September 2006, Montpellier, France
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billion as of 2023, the biggest producer of coffee and coffee beans is Brazil. Other main
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890:(odor of rancid butter, present in green coffee with 2 mg/100 g coffee beans),
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1993:
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1072:. United States Department of Agriculture – Foreign Agricultural Service. June 16, 2017
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can be found. The concentration of theophylline, an alkaloid noted for its presence in
565:
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112:
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L.) development: implications for in vivo modification of galactomannan synthesis".
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10th
International Colloquium Chemicum Coffee, Salvador, Bahia 11 October to 14 Oct
1863:
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1380:
Farah, Adriana; Ferreira dos Santos, Thiago (2015-01-01), Preedy, Victor R. (ed.),
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has been sold as a nutritional supplement and has been clinically studied for its
1958:
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The World of
Caffeine: The Science and Culture of the World's Most Popular Drug
930:(nauseating effect, present in dried green coffee beans at 2–7 mg/kg), or
360:
127:
is one of the world's most widely consumed beverages, coffee beans are a major
3232:
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3090:
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1847:
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179:. Then by 1500, it was exported to the rest of the world through the port of
3168:
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3057:
3027:
2960:
2925:
2755:
2581:
2509:
2069:
2036:. Association for Science and Information on Coffee, (ASIC). pp. 36–49.
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105:
1966:
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Bean Culture: A Practical Treatise on the Production and Marketing of Beans
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Volatile compounds of green coffee beans include short-chain fatty acids,
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97:
601:, leaving small amounts of the unchanged molecule in the roasted beans.
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794:
766:
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650:
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208:
111:
The two most economically important varieties of coffee plants are the
1648:
1129:
854:. The antioxidant capacity of chlorogenic acid is more potent than of
240:
The bean belt in yellow: The 20 largest producers (2011) are in green.
30:
This article is about the coffee bean seed. For the coffee chain, see
3130:
2910:
2571:
2519:
2336:
2229:
1761:(PhD). Department of Chemistry, Technical University Munich, Germany.
870:, and nitrogen-containing aromatic molecules, such as derivatives of
654:
622:
296:
254:
248:
132:
124:
88:
inside the red or purple fruit. This fruit is often referred to as a
81:
76:
1714:
1272:
1099:
3163:
3135:
2890:
2875:
2845:
2576:
2534:
1922:
Coffee: botany, biochemistry, and production of beans and beverage
1778:(PhD). Technical University Carolo-Wilhelminia, Brunswig, Germany.
1775:
Bittere Diketopiperazine und chlorogensäurederivate in Roestkaffee
786:
782:
456:
448:
359:
351:
235:
176:
169:
85:
3185:
926:(choking effect on respiratory system, penetrating-nauseating),
326:
322:
315:
200:
93:
2202:
2095:"Len's Coffee: How to make your own green coffee bean extract"
1602:
BaĂş, Sandra M. T.; Mazzafera, Paulo; Santoro, Luiz G. (2001).
914:(sour repulsive odor), and derivatives of such fatty acids –
533:
1986:
Nutraceuticals (Second Edition) Efficacy, Safety and Toxicity
423:
raised beds for 2–3 weeks, turned regularly for even drying.
224:
Roasted beans first sold on retail market (Pittsburgh) – 1865
2056:
16th international colloqu. Chem. Coffee, Kyoto 9–14th April
1715:"Analysis of amino acids and carbohydrates in green coffee"
435:. Once they are finally processed, these beans are called
2198:
1382:"Chapter 1 – The Coffee Plant and Beans: An Introduction"
1015:"Peaberry Coffee Beans: Speciality Coffee Drinkers Guide"
441:, and are often marketed as a rare and expensive coffee.
1672:
Zeitschrift fĂĽr Lebensmittel-Untersuchung und -Forschung
1488:
Girma, Bealu; Gure, Abera; Wedajo, Feyisa (2020-08-12).
160:
According to legend, the coffee plant was discovered in
104:(a seed) and white rice, coffee beans consist mostly of
1570:
Beverages : technology, chemistry and microbiology
340:". Another common theory is that the name derives from
1573:. Jane P. Sutherland. Gaithersburg, Maryland: Aspen.
426:
In Asia a third type of processing exists, where the
175:
The coffee plant was first found in the mountains of
325:" or some type of wine, and to be a derivative of a
3220:
3194:
3144:
3076:
2995:
2969:
2661:
2500:
2459:
2335:
2277:
2236:
388:Two lesser known species grown for consumption are
123:and Robusta beans consist of 1.7–4.0% caffeine. As
54:
1202:. National Coffee Association of the United States
971:
970:Weinberg, Bennett Alan; Bealer, Bonnie K. (2001).
257:grow within a defined area between the tropics of
1878:Association for Science and Information on Coffee
2115:Bessière-Thomas, Yvonne; Flament, Ivon (2002).
431:they can be harvested, processed and sold as a
846:, which are connected by an ester bond to the
801:. Some of these diterpenes have been shown in
281:generally appear to have gotten the name from
2214:
2049:"Anti-oxidant activities of chlorogenic acid"
221:First cultivation in Dutch East Indies – 1720
8:
1388:, San Diego: Academic Press, pp. 5–10,
1151:Voora, V.; Bermudez, S.; Larrea, C. (2019).
37:
1924:. London: Croom Helm AVI. pp. 305–74.
918:(sour, green-herbaceous, unpleasant odor),
2221:
2207:
2199:
1445:"Rare coffee plant could help communities"
745:The lipids found in green coffee include:
43:
36:
1619:
1505:
356:The flower of a Singararutang coffee tree
344:, where the species may have originated.
218:First cultivation in South America – 1730
3253:Gustav III of Sweden's coffee experiment
1608:Revista Brasileira de Fisiologia Vegetal
826:belong to a group of compounds known as
521:
3023:Coffee ceremony of Ethiopia and Eritrea
1386:Coffee in Health and Disease Prevention
942:
590:-methyl-nicotinate) is a derivative of
265:, termed the bean belt or coffee belt.
2307:List of countries by coffee production
1713:Murkovic M, Derler K (November 2006).
709:main chains, with frequent members of
247:about 45% of the world's total coffee
2119:. Chichester: John Wiley & Sons.
665:133 mg/kg. The concentration of
7:
1988:. Academic Press. pp. 725–748.
934:(very repulsive nauseating effect).
140:are Colombia, Vietnam and Ethiopia.
1361:Plant-Parasitic Nematodes of Coffee
1157:State of Sustainability Initiatives
951:Plant-Parasitic Nematodes of Coffee
737:of lipids in biological membranes.
3202:United States Barista Championship
1994:10.1016/B978-0-12-821038-3.00042-2
1791:"How to make the perfect espresso"
1450:. edition.cnn.com. 5 January 2015.
1394:10.1016/b978-0-12-409517-5.00001-2
1045:"Arabica and Robusta Coffee Plant"
193:First cultivation in Europe – 1616
25:
2070:"Starbucks Refreshers™ Beverages"
1982:"Chapter 42 - Green coffee beans"
1604:"Seed storage proteins in coffee"
1425:. productsyoucantrefuse.com. 2015
1312:Climate: present, past and future
1126:International Coffee Organization
1096:International Coffee Organization
1067:"Coffee: World Markets and Trade"
733:, which are generated during the
543:(1,3,7-trimethylxanthine) is the
461:Freshly harvested coffee cherries
3301:
3300:
3287:
2186:
2171:
2157:
2143:
2047:Morishita, H.; Kido, R. (1995).
1163:from the original on 2021-01-27.
886:(odor of sour milk, or butter),
199:First cultivation in Caribbean (
196:First cultivation in Java – 1699
1621:10.1590/S0103-31312001000100004
1247:"The Coffee Bean – Not a Fiend"
1153:"Global Market Report: Coffee"
906:(repulsive oily rancid odor);
478:many insects and animals from
288:, about 1600, perhaps through
32:The Coffee Bean & Tea Leaf
1:
2653:Single-serve coffee container
1271:Soin, Eija (September 2005).
819:Nonvolatile chlorogenic acids
1959:10.1016/j.toxlet.2007.06.008
1719:J. Biochem. Biophys. Methods
1475:10.1016/0308-8146(87)90167-1
1314:. Vol. 2. p. 681.
910:(mild nut-like fatty odor);
882:(pungent, unpleasant odor),
514:and weight-loss properties.
186:First cultivation in India (
1789:Fleming, Amy (9 May 2012).
1047:. Coffee Research Institute
453:Coffee cherry cross-section
3360:
3207:World Barista Championship
2633:Neapolitan flip coffee pot
1731:10.1016/j.jbbm.2006.02.001
1297:10.1016/j.agsy.2005.06.013
844:3,4-dimethoxycinnamic acid
811:with saturated long chain
407:
321:to have originally meant "
147:
29:
3281:
1909:. ASIC. pp. 179–200.
1848:10.1007/s00425-003-1003-x
1359:Souza, Richard M. (2008)
949:Souza, Richard M. (2008)
275:Oxford English Dictionary
138:exporters of coffee beans
80:plant and the source for
42:
2259:International Coffee Day
2074:Starbucks Coffee Company
1980:Garg, Satish K. (2021).
1894:. ASIC. pp. 279–92.
1544:"Trigonelline in Coffee"
1423:"Major coffee producers"
1335:Sevey, Glenn C. (1907).
1251:www.brighamandwomens.org
1221:"Coffee Statistics 2015"
605:Proteins and amino acids
381:the green coffee beans.
342:Kaffa Province, Ethiopia
302:, in Turkish pronounced
27:Seed of the coffee plant
3053:Historical coffeehouses
2117:Coffee flavor chemistry
1752:Teutsch, I. A. (2004).
1548:www.coffeechemistry.com
1341:. Orange Judd Company.
1200:"The history of coffee"
667:gamma-aminobutyric acid
3263:Coffee vending machine
2487:Furan-2-ylmethanethiol
1567:Varnam, A. H. (1999).
537:
462:
454:
365:
357:
241:
3334:Edible nuts and seeds
3068:Viennese coffee house
2599:Karlsbad coffee maker
1122:"The Story of Coffee"
1019:ilovebuttercoffee.com
916:3-methyl-valeric acid
898:(fatty-rancid odor),
532:berries on a tree in
525:
518:Nonvolatile alkaloids
494:, proteins, and free
486:compounds (including
460:
452:
408:Further information:
363:
355:
239:
3228:Coffee and doughnuts
2831:Indian filter coffee
2264:Single-origin coffee
2195:at Wikimedia Commons
1507:10.1155/2020/3904761
1494:Journal of Chemistry
1277:Agricultural Systems
510:content and for its
504:green coffee extract
410:Processing of coffee
49:Roasted coffee beans
3268:Used coffee grounds
1840:2003Plant.217..316R
1637:J. Agric. Food Chem
1289:2005AgSys..85..306S
1092:"Botanical Aspects"
799:16-O-methylcafestol
74:is a seed from the
39:
3273:Sustainable coffee
2970:Organization lists
2931:RĂĽdesheimer Kaffee
2711:Café com cheirinho
2300:Sustainable coffee
2295:Shade-grown coffee
2165:Agriculture portal
1684:10.1007/BF01192946
1363:. Springer. p. 3.
953:. Springer. p. 3.
862:Volatile compounds
631:polyphenol oxidase
548:concentrations of
538:
463:
455:
369:produce coffee by
366:
358:
306:, the name of the
279:European languages
277:suggests that the
242:
3316:
3315:
3294:Coffee portal
3212:World Brewers Cup
2836:Ipoh white coffee
2317:Coffee wastewater
2285:Coffee production
2269:Third-wave coffee
2191:Media related to
1772:Ginz, M. (2001).
1649:10.1021/jf020831j
1403:978-0-12-409517-5
1369:978-1-4020-8720-2
1132:on 3 October 2011
1102:on 3 October 2011
993:978-0-415-92722-2
959:978-1-4020-8720-2
824:Chlorogenic acids
731:hydroxyl radicals
675:diketopiperazines
615:Maillard reaction
155:Significant dates
150:History of coffee
131:and an important
68:
67:
18:Green coffee bean
16:(Redirected from
3351:
3307:Category: Coffee
3304:
3303:
3292:
3291:
3243:Coffee leaf rust
3116:Dandelion coffee
2982:Coffee companies
2821:Gassosa al caffè
2589:Espresso machine
2223:
2216:
2209:
2200:
2190:
2181:
2176:
2175:
2174:
2167:
2162:
2161:
2160:
2153:
2148:
2147:
2131:
2130:
2112:
2106:
2105:
2103:
2101:
2091:
2085:
2084:
2082:
2080:
2066:
2060:
2059:
2053:
2044:
2038:
2037:
2031:
2025:Clifford, M. N.
2022:
2016:
2015:
1977:
1971:
1970:
1942:
1936:
1935:
1917:
1911:
1910:
1902:
1896:
1895:
1887:
1881:
1874:
1868:
1867:
1819:
1813:
1812:
1810:
1808:
1803:on 24 March 2016
1799:. Archived from
1786:
1780:
1779:
1769:
1763:
1762:
1760:
1749:
1743:
1742:
1710:
1704:
1703:
1667:
1661:
1660:
1632:
1626:
1625:
1623:
1599:
1593:
1592:
1564:
1558:
1557:
1555:
1554:
1540:
1534:
1526:
1520:
1519:
1509:
1485:
1479:
1478:
1458:
1452:
1451:
1449:
1441:
1435:
1434:
1432:
1430:
1419:
1413:
1412:
1411:
1410:
1377:
1371:
1357:
1351:
1350:
1332:
1326:
1325:
1310:Lamb HH (1977).
1307:
1301:
1300:
1268:
1262:
1261:
1259:
1257:
1242:
1236:
1235:
1233:
1231:
1217:
1211:
1210:
1208:
1207:
1196:
1190:
1189:
1187:
1186:
1171:
1165:
1164:
1148:
1142:
1141:
1139:
1137:
1128:. Archived from
1118:
1112:
1111:
1109:
1107:
1098:. Archived from
1088:
1082:
1081:
1079:
1077:
1071:
1063:
1057:
1056:
1054:
1052:
1041:
1035:
1034:
1032:
1030:
1021:. Archived from
1011:
1005:
1004:
1002:
1000:
977:
967:
961:
947:
653:100 mg/kg,
529:Coffea canephora
508:chlorogenic acid
428:Asian palm civet
55:Region of origin
47:
40:
21:
3359:
3358:
3354:
3353:
3352:
3350:
3349:
3348:
3319:
3318:
3317:
3312:
3286:
3277:
3216:
3190:
3145:Serving vessels
3140:
3072:
2991:
2965:
2871:Latte macchiato
2741:Caffè macchiato
2657:
2496:
2455:
2340:
2331:
2312:Coffee roasting
2273:
2232:
2227:
2177:
2172:
2170:
2163:
2158:
2156:
2149:
2142:
2139:
2134:
2127:
2114:
2113:
2109:
2099:
2097:
2093:
2092:
2088:
2078:
2076:
2068:
2067:
2063:
2051:
2046:
2045:
2041:
2029:
2024:
2023:
2019:
2004:
1979:
1978:
1974:
1944:
1943:
1939:
1932:
1919:
1918:
1914:
1904:
1903:
1899:
1889:
1888:
1884:
1875:
1871:
1821:
1820:
1816:
1806:
1804:
1788:
1787:
1783:
1771:
1770:
1766:
1758:
1751:
1750:
1746:
1712:
1711:
1707:
1669:
1668:
1664:
1634:
1633:
1629:
1601:
1600:
1596:
1581:
1566:
1565:
1561:
1552:
1550:
1542:
1541:
1537:
1530:The Merck Index
1527:
1523:
1487:
1486:
1482:
1460:
1459:
1455:
1447:
1443:
1442:
1438:
1428:
1426:
1421:
1420:
1416:
1408:
1406:
1404:
1379:
1378:
1374:
1358:
1354:
1334:
1333:
1329:
1322:
1309:
1308:
1304:
1270:
1269:
1265:
1255:
1253:
1244:
1243:
1239:
1229:
1227:
1219:
1218:
1214:
1205:
1203:
1198:
1197:
1193:
1184:
1182:
1173:
1172:
1168:
1150:
1149:
1145:
1135:
1133:
1120:
1119:
1115:
1105:
1103:
1090:
1089:
1085:
1075:
1073:
1069:
1065:
1064:
1060:
1050:
1048:
1043:
1042:
1038:
1028:
1026:
1025:on 12 June 2018
1013:
1012:
1008:
998:
996:
994:
969:
968:
964:
948:
944:
940:
864:
821:
743:
719:monosaccharides
695:arabinogalactan
691:polysaccharides
687:
661:81 mg/kg,
657:93 mg/kg,
649:81 mg/kg,
607:
595:
520:
447:
412:
406:
397:Coffea racemosa
391:Coffea liberica
350:
271:
245:Brazil produces
234:
157:
152:
146:
50:
35:
28:
23:
22:
15:
12:
11:
5:
3357:
3355:
3347:
3346:
3341:
3336:
3331:
3321:
3320:
3314:
3313:
3311:
3310:
3297:
3282:
3279:
3278:
3276:
3275:
3270:
3265:
3260:
3255:
3250:
3245:
3240:
3238:Coffee service
3235:
3230:
3224:
3222:
3218:
3217:
3215:
3214:
3209:
3204:
3198:
3196:
3192:
3191:
3189:
3188:
3183:
3178:
3177:
3176:
3166:
3161:
3160:
3159:
3148:
3146:
3142:
3141:
3139:
3138:
3133:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3082:
3080:
3074:
3073:
3071:
3070:
3065:
3060:
3055:
3050:
3045:
3040:
3038:Coffee cupping
3035:
3033:Coffee culture
3030:
3025:
3020:
3015:
3010:
3008:Bikini barista
3005:
2999:
2997:
2993:
2992:
2990:
2989:
2984:
2979:
2973:
2971:
2967:
2966:
2964:
2963:
2958:
2956:Wiener Melange
2953:
2948:
2943:
2941:Turkish coffee
2938:
2933:
2928:
2923:
2918:
2913:
2908:
2903:
2898:
2893:
2888:
2883:
2881:Liqueur coffee
2878:
2873:
2868:
2866:Kurdish coffee
2863:
2858:
2853:
2848:
2843:
2838:
2833:
2828:
2823:
2818:
2813:
2808:
2803:
2798:
2793:
2788:
2783:
2781:Dalgona coffee
2778:
2773:
2768:
2763:
2761:Coffee cabinet
2758:
2753:
2748:
2743:
2738:
2733:
2731:Caffè corretto
2728:
2723:
2718:
2716:Café con leche
2713:
2708:
2703:
2698:
2693:
2688:
2683:
2678:
2673:
2667:
2665:
2659:
2658:
2656:
2655:
2650:
2645:
2643:Turkish coffee
2640:
2635:
2630:
2625:
2620:
2619:
2618:
2611:Instant coffee
2608:
2603:
2602:
2601:
2591:
2586:
2585:
2584:
2579:
2574:
2564:
2559:
2558:
2557:
2547:
2542:
2537:
2532:
2527:
2522:
2517:
2512:
2506:
2504:
2498:
2497:
2495:
2494:
2489:
2484:
2479:
2474:
2469:
2463:
2461:
2457:
2456:
2454:
2453:
2452:
2451:
2439:
2432:
2431:
2430:
2418:
2411:
2410:
2409:
2404:
2399:
2394:
2389:
2384:
2379:
2374:
2369:
2364:
2359:
2346:
2344:
2333:
2332:
2330:
2329:
2324:
2322:Decaffeination
2319:
2314:
2309:
2304:
2303:
2302:
2297:
2292:
2290:Organic coffee
2281:
2279:
2275:
2274:
2272:
2271:
2266:
2261:
2256:
2251:
2246:
2240:
2238:
2234:
2233:
2228:
2226:
2225:
2218:
2211:
2203:
2197:
2196:
2183:
2182:
2168:
2154:
2138:
2137:External links
2135:
2133:
2132:
2125:
2107:
2086:
2061:
2039:
2017:
2002:
1972:
1937:
1930:
1912:
1897:
1882:
1869:
1824:Coffea arabica
1814:
1781:
1764:
1744:
1725:(1–2): 25–32.
1705:
1662:
1643:(8): 2328–34.
1627:
1594:
1579:
1559:
1535:
1533:, 13th Edition
1521:
1480:
1463:Food Chemistry
1453:
1436:
1414:
1402:
1372:
1352:
1327:
1320:
1302:
1283:(3): 306–323.
1263:
1237:
1212:
1191:
1166:
1143:
1113:
1083:
1058:
1036:
1006:
992:
962:
941:
939:
936:
902:(fatty odor),
900:heptanoic acid
892:pentanoic acid
884:propionic acid
863:
860:
828:phenolic acids
820:
817:
763:arachidic acid
742:
739:
713:(pentose) and
686:
683:
635:Coffea arabica
606:
603:
599:nicotinic acid
593:
566:methylliberine
519:
516:
446:
443:
405:
402:
364:Coffee berries
349:
346:
319:lexicographers
270:
267:
233:
230:
229:
228:
225:
222:
219:
216:
197:
194:
191:
184:
173:
156:
153:
148:Main article:
145:
142:
66:
65:
59:Horn of Africa
56:
52:
51:
48:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
3356:
3345:
3342:
3340:
3337:
3335:
3332:
3330:
3327:
3326:
3324:
3309:
3308:
3298:
3296:
3295:
3290:
3284:
3283:
3280:
3274:
3271:
3269:
3266:
3264:
3261:
3259:
3258:Canned coffee
3256:
3254:
3251:
3249:
3246:
3244:
3241:
3239:
3236:
3234:
3231:
3229:
3226:
3225:
3223:
3219:
3213:
3210:
3208:
3205:
3203:
3200:
3199:
3197:
3193:
3187:
3184:
3182:
3179:
3175:
3172:
3171:
3170:
3167:
3165:
3162:
3158:
3155:
3154:
3153:
3150:
3149:
3147:
3143:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3109:
3107:
3106:Cereal coffee
3104:
3102:
3099:
3097:
3094:
3092:
3089:
3087:
3086:Barley coffee
3084:
3083:
3081:
3079:
3075:
3069:
3066:
3064:
3061:
3059:
3056:
3054:
3051:
3049:
3046:
3044:
3043:Coffee palace
3041:
3039:
3036:
3034:
3031:
3029:
3026:
3024:
3021:
3019:
3016:
3014:
3013:Caffè sospeso
3011:
3009:
3006:
3004:
3001:
3000:
2998:
2994:
2988:
2985:
2983:
2980:
2978:
2975:
2974:
2972:
2968:
2962:
2959:
2957:
2954:
2952:
2951:White Russian
2949:
2947:
2944:
2942:
2939:
2937:
2934:
2932:
2929:
2927:
2924:
2922:
2919:
2917:
2914:
2912:
2909:
2907:
2904:
2902:
2899:
2897:
2894:
2892:
2889:
2887:
2884:
2882:
2879:
2877:
2874:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2852:
2849:
2847:
2844:
2842:
2839:
2837:
2834:
2832:
2829:
2827:
2824:
2822:
2819:
2817:
2814:
2812:
2809:
2807:
2804:
2802:
2801:Frappé coffee
2799:
2797:
2794:
2792:
2789:
2787:
2784:
2782:
2779:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2759:
2757:
2754:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2732:
2729:
2727:
2724:
2722:
2719:
2717:
2714:
2712:
2709:
2707:
2704:
2702:
2701:Cà phê sữa đá
2699:
2697:
2696:Black Russian
2694:
2692:
2689:
2687:
2684:
2682:
2681:Beaten coffee
2679:
2677:
2674:
2672:
2669:
2668:
2666:
2664:
2663:Coffee drinks
2660:
2654:
2651:
2649:
2646:
2644:
2641:
2639:
2636:
2634:
2631:
2629:
2626:
2624:
2621:
2617:
2614:
2613:
2612:
2609:
2607:
2604:
2600:
2597:
2596:
2595:
2592:
2590:
2587:
2583:
2580:
2578:
2575:
2573:
2570:
2569:
2568:
2565:
2563:
2560:
2556:
2553:
2552:
2551:
2548:
2546:
2543:
2541:
2538:
2536:
2533:
2531:
2528:
2526:
2525:Brewed coffee
2523:
2521:
2518:
2516:
2515:Arabic coffee
2513:
2511:
2508:
2507:
2505:
2503:
2499:
2493:
2490:
2488:
2485:
2483:
2480:
2478:
2475:
2473:
2470:
2468:
2465:
2464:
2462:
2458:
2450:
2447:
2446:
2445:
2444:
2440:
2438:
2437:
2433:
2429:
2426:
2425:
2424:
2423:
2419:
2417:
2416:
2412:
2408:
2405:
2403:
2400:
2398:
2395:
2393:
2390:
2388:
2385:
2383:
2380:
2378:
2375:
2373:
2370:
2368:
2365:
2363:
2362:Blue Mountain
2360:
2358:
2355:
2354:
2353:
2352:
2348:
2347:
2345:
2343:
2338:
2334:
2328:
2327:Home roasting
2325:
2323:
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2301:
2298:
2296:
2293:
2291:
2288:
2287:
2286:
2283:
2282:
2280:
2276:
2270:
2267:
2265:
2262:
2260:
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1947:Toxicol. Lett
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912:decanoic acid
909:
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896:hexanoic acid
893:
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888:butanoic acid
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771:triglycerides
768:
764:
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751:palmitic acid
748:
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740:
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724:
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712:
708:
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699:galactomannan
696:
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685:Carbohydrates
684:
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664:
663:phenylalanine
660:
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87:
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64:
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41:
33:
19:
3299:
3285:
3195:Competitions
3181:Tasse à café
3018:Coffee break
2987:Coffeehouses
2977:Bakery cafés
2946:White coffee
2936:Tenom coffee
2841:Irish coffee
2721:Café de olla
2706:Café au lait
2648:Vacuum maker
2616:Coffee syrup
2606:French press
2481:
2472:Caffeic acid
2441:
2434:
2420:
2415:Charrieriana
2413:
2349:
2193:Coffee beans
2179:Drink portal
2116:
2110:
2098:. Retrieved
2089:
2077:. Retrieved
2073:
2064:
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2042:
2033:
2020:
1985:
1975:
1953:(2): 80–87.
1950:
1946:
1940:
1921:
1915:
1906:
1900:
1891:
1885:
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1872:
1831:
1827:
1823:
1817:
1805:. Retrieved
1801:the original
1796:The Guardian
1794:
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1767:
1754:
1747:
1722:
1718:
1708:
1678:(1): 22–25.
1675:
1671:
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1611:
1607:
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1547:
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1417:
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1250:
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1240:
1228:. Retrieved
1224:
1215:
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1194:
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1178:
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1130:the original
1116:
1104:. Retrieved
1100:the original
1086:
1074:. Retrieved
1061:
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1039:
1027:. Retrieved
1023:the original
1018:
1009:
997:. Retrieved
978:. New York:
973:
965:
950:
945:
920:acetaldehyde
876:
865:
840:ferulic acid
836:caffeic acid
832:antioxidants
830:, which are
822:
802:
759:stearic acid
744:
735:peroxidation
688:
642:
634:
608:
587:
584:Trigonelline
582:
558:paraxanthine
550:theophylline
539:
527:
492:trigonelline
464:
436:
425:
421:
417:
413:
395:
389:
387:
383:
367:
348:Coffee plant
336:"to have no
333:
303:
299:
292:
285:
272:
253:
243:
232:Distribution
181:Mokha, Yemen
110:
89:
84:. It is the
75:
71:
69:
63:South Arabia
38:Coffee beans
3248:Coffee wars
3078:Substitutes
3048:Coffeehouse
2861:Kopi tubruk
2826:Iced coffee
2806:Frappuccino
2776:Café Cubano
2766:Coffee milk
2746:Caffè mocha
2736:Caffè crema
2594:French drip
2562:Drip coffee
2545:Coffeemaker
2502:Preparation
2482:Coffee bean
2387:Maracaturra
1256:16 February
1230:15 February
1076:December 8,
999:18 November
880:acetic acid
852:quinic acid
813:fatty acids
779:fatty acids
777:long-chain
775:unsaturated
574:citric acid
554:theobromine
496:amino acids
484:nitrogenous
480:eating them
445:Composition
213:Puerto Rico
188:Chikmagalur
166:goat herder
102:Brazil nuts
72:coffee bean
3323:Categories
3233:Coffee bag
3152:Coffee cup
3091:Barley tea
2916:Raf coffee
2896:Marocchino
2886:Long black
2856:Kopi luwak
2796:Flat white
2786:Egg coffee
2751:Cappuccino
2726:Café Touba
2638:Percolator
2540:Chorreador
2460:Components
2392:Maragogipe
2278:Production
2249:Fair trade
2100:28 January
2079:28 January
1553:2021-06-25
1409:2023-04-20
1347:B000863SS2
1206:2020-06-24
1185:2023-12-24
982:. p.
938:References
850:groups of
809:esterified
767:diterpenes
755:oleic acid
693:, such as
679:bitterness
647:isoleucine
643:C. robusta
625:, such as
438:kopi luwak
404:Processing
314:; said by
205:Hispaniola
94:true beans
3169:Demitasse
3096:Barleycup
3063:Latte art
3058:Kopi tiam
3028:CoffeeCon
2996:Lifestyle
2961:Yuenyeung
2926:Ristretto
2756:Carajillo
2676:Americano
2582:ristretto
2550:Cold brew
2510:AeroPress
2367:Bonifieur
2342:varieties
2244:Economics
2012:234240656
1807:March 17,
1516:2090-9063
1469:: 59–69.
1225:E-Imports
1136:25 August
1106:25 August
1051:25 August
980:Routledge
872:pyrazines
868:aldehydes
715:galactose
711:arabinose
703:cellulose
592:vitamin B
570:green tea
526:Immature
512:lipolytic
488:alkaloids
269:Etymology
263:Capricorn
129:cash crop
106:endosperm
3126:Maya nut
2901:Mazagran
2791:Espresso
2671:Affogato
2628:Moka pot
2623:Knockbox
2567:Espresso
2477:Caffeine
2467:Cafestol
2436:Racemosa
2422:Liberica
1967:17689207
1856:12783340
1739:16563515
1700:36134388
1657:12670177
1589:40941014
1161:Archived
932:pentanal
924:propanal
848:hydroxyl
804:in vitro
791:cafestol
727:mannitol
707:galactan
671:Tanzania
659:tyrosine
627:catalase
619:peptides
610:Proteins
562:liberine
545:alkaloid
541:Caffeine
472:caffeine
467:mucilage
375:grinding
371:roasting
338:appetite
312:beverage
308:infusion
190:) – 1600
162:Ethiopia
121:caffeine
115:and the
98:peaberry
3111:Chicory
3003:Barista
2921:Red eye
2906:Moretta
2771:Cortado
2691:Bicerin
2492:Kahweol
2443:Robusta
2397:Molokai
2372:Bourbon
2357:Benguet
2351:Arabica
2337:Species
2254:History
1864:3011043
1836:Bibcode
1692:8067059
1448:(video)
1285:Bibcode
928:butanal
795:kahweol
723:sucrose
651:leucine
639:alanine
623:enzymes
536:, India
379:brewing
290:Italian
283:Turkish
249:exports
209:Jamaica
144:History
117:Robusta
113:Arabica
3344:Coffee
3329:Coffea
3305:
3157:sleeve
3131:Postum
2911:Oliang
2816:Garoto
2572:doppio
2530:Chemex
2520:Jebena
2428:Barako
2407:Sagada
2377:Geisha
2237:Topics
2230:Coffee
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2000:
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783:esters
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701:, and
655:valine
564:, and
498:) and
334:qahiya
304:kahveh
300:qahwah
286:kahveh
259:Cancer
168:named
133:export
125:coffee
82:coffee
77:Coffea
3339:Crops
3221:Misc.
3174:spoon
3164:Cezve
3136:Qishr
2891:Lungo
2876:Latte
2846:Karsk
2811:GalĂŁo
2577:lungo
2555:nitro
2535:Cezve
2052:(PDF)
2030:(PDF)
2008:S2CID
1860:S2CID
1759:(PDF)
1696:S2CID
1070:(PDF)
1029:1 Dec
576:, or
476:deter
293:caffè
177:Yemen
170:Kaldi
164:by a
3186:Zarf
3121:Inka
3101:Caro
2851:Kopi
2686:Bica
2449:Sulu
2402:S795
2382:Kona
2339:and
2121:ISBN
2102:2016
2081:2016
1998:ISBN
1963:PMID
1926:ISBN
1852:PMID
1809:2016
1735:PMID
1688:PMID
1653:PMID
1585:OCLC
1575:ISBN
1512:ISSN
1498:2020
1431:2015
1398:ISBN
1365:ISBN
1343:ASIN
1316:ISBN
1258:2017
1232:2016
1138:2011
1108:2011
1078:2017
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988:ISBN
955:ISBN
842:and
797:and
629:and
394:and
377:and
331:root
327:verb
323:wine
316:Arab
297:Arab
273:The
261:and
201:Cuba
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1955:doi
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