Table of content

1. Introduction
2. Brief history
3. Key components
4. How its work inside human body
5. Production and processing
6. Benefits
7. Dark side
8. Recommendations
9. Threats to coffee
10.Sustainability factors
11.Conclusion
1. Introduction
Coffee is one of the world's most popular beverages, consumed by millions of people around the
globe. It is produced from the seeds of a small red or yellow fruit that grows on plants halfway in
size between a shrub and a tree. The process of turning these seeds into a beverage is complex
and labor-intensive, involving many steps from growing and harvesting to roasting and brewing.
Coffee beans must be ground and brewed to create the final drink. The criteria for choosing a
brewing method include flavor and economy. Coffee has a stimulating effect on humans,
primarily due to its caffeine content. It is also known for its rich aroma and flavor, which are
influenced by factors such as the variety of coffee plant, growing conditions, processing method,
roasting, and brewing technique. Coffee is a hot drink made from coffee powder and boiling
water, which may be drunk with milk and/or sugar added.

2. Brief history
Coffee has a rich history that spans centuries and multiple continents. Here is a brief overview:
Coffee originated in Ethiopia, where a goat herder named Kaldi discovered the energizing effects
of the coffee plant. The story goes that Kaldi noticed his goats became energetic after eating the
berries from a certain tree, leading him to report his findings to the local monastery. Coffee
spread to the Arabian Peninsula, where it was cultivated and traded. By the 15th century, it was
being grown in Yemen and by the 16th century, it was known in Persia, Egypt, Syria, and
Turkey. Coffee cultivation and trade expanded globally, with major producers emerging in
Brazil, Colombia, Vietnam, and Ethiopia. The drink became a staple in many cultures, with
coffeehouses serving as social hubs and centers for intellectual and artistic activity.

3. Key Components
I. Caffeine: A stimulant responsible for much of coffee's bitterness and stimulating
properties. It is present in small amounts, typically around 2-3% of the coffee's dry
weight.
II. Tannins: A type of polyphenol that contributes to the bitterness and astringency of
coffee. They are present in the range of 3-5% of the coffee's dry weight.
III. Fixed Oil: A type of lipid that is present in the range of 10-15% of the coffee's dry
weight. It is responsible for the aroma and mouthfeel of the coffee.
IV. Carbohydrates: Mainly in the form of sucrose, fructose, glucose, and other sugars,
which make up around 30-40% of the coffee's dry weight.
V. Proteins: Present in the range of 11% of the coffee's dry weight, these proteins interact
with reducing sugars during roasting to produce the characteristic flavors and aromas of
coffee.
 VI. Alkaloids: Caffeine and trigonelline are the two main alkaloids present in coffee.
Caffeine contributes to the bitterness and stimulating properties, while trigonelline
contributes to the bitterness and aromatic compounds.
VII. Organic Acids: These include citric acid, malic acid, and quinic acid, which contribute
to the acidity and flavor of the coffee.
VIII. Gases and Aromatic Compounds: These are responsible for the aroma and flavor of the
coffee. There are over a thousand different compounds present in coffee, with around 850
known.
IX. Minerals: Present in the range of 4% of the coffee's dry weight, these include essential
minerals like chromium and magnesium.
X. Water: Green coffee beans typically contain around 10-13% water by weight, which is
reduced during roasting

4. Working inside human body

Coffee primarily affects the human body through its main active ingredient, caffeine. Here's how
caffeine works in the body:
I-Central Nervous System:
Caffeine blocks the action of adenosine, a neurotransmitter that promotes sleep and relaxation.
By blocking adenosine receptors, caffeine leads to increased neuronal firing, resulting in
enhanced alertness, mood, and cognitive performance.
II-Cardiovascular System:
Caffeine stimulates the cardiovascular system, leading to a temporary increase in heart rate and
blood pressure. It does this by blocking adenosine receptors and increasing the release of
adrenaline.
III-Digestive System:
Caffeine can stimulate the digestive system, leading to increased gastric acid secretion and
potentially causing heartburn or indigestion. It may also have a laxative effect by stimulating
colonic motor activity.
IV-Urinary System:
Caffeine is a diuretic, meaning it increases urine output by blocking the action of antidiuretic
hormone (ADH) and increasing glomerular filtration rate. This can lead to dehydration if fluid
intake is not increased to compensate for the increased urine output.
V-Metabolic Effects:
Caffeine can increase metabolic rate and fat oxidation, potentially leading to modest weight loss.
However, the effects are generally small and may be influenced by factors such as age, body
weight, and caffeine tolerance.

5. Production and processing

The journey of coffee production from seed to cup involves several steps:
I-Planting and Harvesting
Planting the seeds: Coffee seeds are planted in tropical climates, typically at high altitudes. It
takes around three to four years for the plants to mature and produce cherries.
Harvesting: Cherries are picked when they are ripe, usually by hand due to the topography of the
regions. There are different methods, including strip picking and selective picking, depending on
the region and the desired quality of the beans.
II-Processing
Wet Process: The cherries are processed to remove the skin, pulp, and mucilage. This method is
used for high-quality Arabica beans and involves washing and sorting the beans to remove
impurities.
Dry Process: The cherries are dried in the sun, which is often used for lower-quality Robusta
beans. This method can lead to inconsistent flavors but can also bring out unique cupping notes.
III-Sorting and Grading
Sorting: The beans are separated and rated based on their size, structure, and firmness. Specialty
coffees use the finest beans, while commercial coffees are made with lower quality beans.
Grading: The beans are judged on their visual appearance, flavor, and aroma. They are graded on
a scale of one to five, considering factors such as altitude, harvesting method, and any
imperfections
IV-Roasting
Roasting the beans: The green beans are roasted to bring out the unique flavors and aromas. The
roasting process involves heating the beans to high temperatures, causing chemical reactions that
change the flavor and aroma.
V-Grinding and Brewing
Grinding: The roasted beans are ground to the desired fineness for the brewing method. The
grind size can affect the flavor profile and the overall quality of the brew.
Brewing: The ground coffee is then brewed using various methods, such as pour-over, French
press, or drip brewing. The brewing process involves pouring hot water over the coffee grounds,
allowing the flavors and oils to be extracted.
VI-Final Steps
Cupping: The brewed coffee is tasted and evaluated for its flavor, aroma, and body. This is an
important step in ensuring the quality of the coffee.
Packaging and Distribution: The coffee is packaged and distributed to consumers, often through
a chain of hundreds of people involved in the production process.
The entire process, from planting to cup, can take around 24 hours and involves careful attention
to detail to ensure the highest quality and unique flavor profiles.

6. Health benefits
I. Type 2 Diabetes Prevention: Moderate coffee consumption (2-5 cups per day) has been
linked to an 11% lower risk of developing type 2 diabetes.
II. Cardiovascular Health: Moderate coffee consumption has been associated with a lower
risk of heart disease, including a reduced risk of mortality from heart disease and cancer.
III. Liver Health: Coffee consumption has been linked to a lower risk of liver disease,
including cirrhosis and liver cancer.
IV. Parkinson’s disease Prevention: Caffeine in coffee may help protect against
Parkinson’s disease, with men who drink over four cups per day having a fivefold lower
risk.
V. Depression Prevention: Moderate coffee consumption has been associated with a lower
risk of depression.
VI. Antioxidants: Coffee is high in antioxidants, which can help protect against oxidative
stress and inflammation.
7. Harmful Effects
I. Caffeine Overload: Consuming excessive amounts of caffeine can lead to anxiety,
insomnia, and increased heart rate.
II. Sleep Disturbances: Caffeine can disrupt sleep patterns, especially when consumed in
large amounts or too close to bedtime.
III. Bone Fractures: High caffeine intake may increase the risk of bone fractures,
particularly in older adults.
IV. Pregnancy and Breastfeeding: High caffeine intake during pregnancy can increase the
risk of miscarriage, and excessive caffeine consumption during breastfeeding can affect
infant sleep and development.
V. Interactions with Medications: Caffeine can interact with certain medications, such as
antidepressants, and reduce their effectiveness.

8. Recommendations
I. Moderate Consumption: For most people, moderate coffee consumption (2-5 cups per
day) is considered safe and associated with health benefits.
II. Individual Tolerance: People should be aware of their individual caffeine tolerance and
adjust their consumption accordingly.
III. Additives and Brewing Methods: Avoid adding excessive sugar, cream, or flavorings,
and consider brewing methods that minimize exposure to acrylamides.
Overall, the health benefits of coffee are significant, but it is essential to consume it in
moderation and be aware of potential harmful effects.

9.Threats to coffee
The sustainability of coffee production and consumption is threatened by several factors,
including:
I. Deforestation: The clearing of forests for coffee plantations leads to environmental
degradation, loss of biodiversity, and increased carbon emissions.
II. Climate Change: Rising temperatures and changing precipitation patterns affect coffee
yields, quality, and availability, making it difficult for farmers to adapt and maintain
sustainable practices.
III. Water Scarcity: Coffee production requires significant water resources, which can lead
to water scarcity and increased competition for this limited resource.
IV. Unsustainable Farming Practices: Monoculture farming and intensive sun-grown
coffee production methods can lead to soil degradation, reduced biodiversity, and
increased reliance on pesticides and fertilizers.
V. Labor Practices: The lack of transparency in the supply chain and the prevalence of
unfair labor practices, such as low wages and poor working conditions, can lead to social
and economic issues for coffee farmers and workers.
VI. Packaging and Waste: The use of non-recyclable and non-biodegradable packaging
materials contributes to waste and environmental pollution.
VII. Certification and Regulation: The lack of effective certification and regulation can lead
to the overexploitation of natural resources and the perpetuation of unsustainable
practices.

10. Sustainability factors

To address these threats, several sustainable factors can be implemented, including:
I. Shade-Grown Coffee: Growing coffee under shade trees can help maintain biodiversity
and reduce environmental impact.
II. Fair Trade and Certification: Implementing fair trade practices and certifications like
Rainforest Alliance can ensure fair wages and sustainable practices for farmers and
workers.
III. Water Conservation: Implementing water-saving technologies and practices can reduce
the water footprint of coffee production.
IV. Recyclable Packaging: Using recyclable and biodegradable packaging materials can
reduce waste and environmental pollution.
V. Blockchain Technology: Implementing blockchain technology can enhance
transparency and traceability in the supply chain, ensuring compliance with regulations
and ethical labor practices.
VI. Circular Economy: Adopting a circular economy model can help reduce waste and
promote sustainable practices throughout the supply chain.
VII. Education and Awareness: Educating consumers and promoting awareness about the
environmental and social impacts of coffee production can drive demand for sustainable
practices and products
Conclusion
In conclusion, coffee is much more than just a beverage—it's a global phenomenon that touches
countless lives and communities around the world. From its origins as a cherished cultural
tradition to its modern-day status as a vital component of the global economy, coffee has a rich
and storied history that continues to evolve.
Throughout this presentation, we've explored the journey of coffee from bean to cup, delving
into the intricate processes of cultivation, harvesting, processing, and brewing. Along the way,
we've uncovered the challenges and opportunities facing the coffee industry, from issues of
sustainability and environmental impact to questions of social equity and economic development.
Despite these challenges, the future of coffee remains bright, thanks to the dedication of
countless farmers, producers, roasters, and enthusiasts who are committed to ensuring that coffee
continues to be enjoyed responsibly and sustainably for generations to come.
As consumers, we have the power to make a difference by supporting ethical and sustainable
coffee practices, choosing products that prioritize quality, fairness, and environmental
stewardship. By doing so, we can help shape a brighter and more sustainable future for the
beloved beverage that has brought people together for centuries

THE END