Coffee and Gut Health

1) Research suggests that coffee consumption can stimulate gastric, bile and pancreatic secretions, all of which play important roles in the overall process of digestion. The coffee consumption stimulates the secretion of gastrin, the hormone produced by the cells of the stomach wall, which in turn stimulates the production of gastric acid. Coffee drinking can also temporarily increase salivary gastrin. Interestingly, the secretion of gastric acid may vary depending on the roasting of the coffee consumed

2) Coffee drinking is not considered a major trigger of heartburn or gastro reflux disease and is not associated with the development of gastric ulcers. Most research suggests that there is not a link between coffee drinking and the incidence of GORD, although some variability does exist which has been suggested to relate to the degree of roasting of coffee.

3) Coffee can stimulate the motor activity of the colon and in turn may help reduce the risk of constipation. When ingested coffee can stimulate the secretion of cholecystokinin (CCK), a hormone that stimulates the release of enzymes and bile from the gallbladder and pancreas into the intestine. This effect has been observed with both regular and decaffeinated coffee, which can give rise to increments in plasma CCK and contractions of the gallbladder. CCK has also been shown to stimulate secretions from the pancreas, which contain enzymes for the digestion of lipids, proteins and carbohydrates. Further research has also suggested that coffee consumption may be associated with a reduced risk of pancreatitis.

4) Coffee drinking seems to have a favorable effect on the gut microflora. Research has suggested that the population of Bifidobacterium spp. is seen to increase in the intestine following coffee consumption without any major impact on the dominant microbiota. Dietary fiber found in coffee may be metabolized into short chain fatty acids helping to increase the presence of two species of dominant bacteria in the intestinal flora. The polyphenols in coffee, including chlorogenic acid, may also be important in supporting the microflora

Source: Coffee and Health May 2020 - Expert Report: Coffee and its effect on digestion; By Dr. Carlo La Vecchia, Professor of Medical Statistics and Epidemiology, Dept. of Clinical Sciences and Community Health, Università degli Studi di Milano, Italy. https://www.coffeeandhealth.org/wp-content/uploads/2020/05/Expert-report-Coffee-and-its-effect-on-digestion.pdf

Coffee and Healthy Choices

1. Caffeine and Healthy Amount

Caffeine is one of many compounds found in coffee. The amount of caffeine in the coffee bean does not change depending on the roast level. Caffeine is a stable compound that is deep inside the cell walls of the bean. New research suggests 4 or 5 - 8oz cups of coffee (roughly 400 mg of caffeine) is associated with positive health benefits. However, everyone is different and that may be enough caffeine to interrupt sleep for some people.

2. Other Compounds in Coffee

Other compounds found in coffee with positive benefits are polyphenols and antioxidants. Polyphenols can inhibit the growth of cancer cells and lower the risk of Type 2 diabetes. Antioxidants have anti-inflammatory effects and can counter both heart disease and cancer. Immersion style brewing such as using a French press can allow oily chemicals called diterpenes to come through that can raise cholesterol. However, these chemicals are virtually absent in filtered coffee.

3. Additives to Coffee

A lot of health concerns around coffee have more to do with the sugary additives. Syrups, creamers, or scoops of sugar can make a calorie free beverage into a Weight Watchers nightmare. Butter and MCT or Coconut oil is used as a breakfast replacement for the Keto Diet. The butter and MCT’s produce a coffee that is high in calories and dietary fat with some vitamin A,

4. Mushroom Coffee

A new trend that has emerged lately that mixes ground coffee with dried and ground medicinal mushrooms such has Lion’s Mane, Chaga, Turkey Tail, Cordyceps, and Reishi.

5. Monkey or Cat Poop Coffee

Kupi Iuwak is a coffee that has become popular in Indonesia that involves Asian Palm Civets (a weasel looking lemur). The Civets eat coffee cherries and then defecate out the coffee beans. The digestive tract breaks down the cherry leaving only the seed behind. Highly counterfeited and highly inhumane.

References: https://www.coffeechemistry.com/caffeine-in-coffee https://www.nytimes.com/2021/06/14/well/eat/coffee-health-benefits.html https://www.nejm.org/doi/pdf/10.1056/NEJMra1816604 https://www.healthline.com/nutrition/mushroom-coffee https://en.wikipedia.org/wiki/Kopi_luwak

The Harvest Season

If you have been buying from HRCR for a while you may have noticed that coffees may become unavailable for a short time or not available at all. Essentially this is because coffee is a crop that is harvested once or twice a year depending on the growing region. As a small roaster focused on freshness, sometimes I will have gaps in availability with some origins because I am waiting on the new harvest season.

Coffee beans are the seeds of cherries grown on trees. Coffee cherries are harvested mostly year round throughout the growing regions located around the equator. The harvest seasons are a result from the regional climates rainy season. During the harvest season, coffee trees produce flowers and cherries. Depending on the region, the season can last a few months to up to six months with the tree continuing to blossom throughout the season.

The coffee tree can have unripe, ripe, and overripe cherries on the same branch. Hand picking only the ripe cherries by skilled workers is the most common method of harvest. The steep slopes and high altitudes associated with growing coffee is another reason why hand picking is widely used. Where the terrain is flat enough, mechanically harvesting can be achieved but this method picks ripe and under/over ripe cherries together which will eventually need to be sorted. In central America, skilled coffee pickers can migrate from one country to the next following the harvests.

Each coffee growing region has a general time of the year for harvest. Below is a list of the coffees that I offer and their harvests timeframes. Look close enough and you’ll find my next offering(s).

• Brazil: May - September

• Ethiopia: October - January

• Colombia: (2 harvests) October - December & March - June

• Rwanda: March - June

• Peru: March - September

• Kenya: October - December

• Guatemala: January - April

• Costa Rica: January - March

Even though the seasonal coffee harvests impact availability, it’s also a great opportunity to discover your next favorite coffee.

The Coffee Supply Chain

A cup of coffee is not just thanks to the person who brewed it, or the roaster who sold it. For the green beans to arrive at my door, they must first navigate a complicated and delicate journey, starting on a coffee farm across the world. As a roaster, I am always amazed by the hard work and coordination that it took to produce and sell the coffee, long before I had the privilege of roasting it.

Basics - Coffee beans are the seeds of cherries grown on trees. Two species of coffee trees are grown for consumption: Arabica and Robusta. These trees are typically grown at altitudes of 2,000-6,000 feet above sea level where there is ample sun and rich soils. Most coffee producing countries are located near the equator between the Tropic of Capricorn and Tropic of Cancer. The coffee trees blossom producing flowers and then cherries, which are harvested. The cherries are processed down to the seed, sorted, and graded before exporting. Exporters sell to importers and distributors, who in turn sell the coffee seeds (beans) to roasters.

Farming/Processing - 100 lbs. of coffee cherries will produce approximately 20 pounds of green coffee seeds. Depending on the location and variety of coffee tree, an average yield per tree would be 2-3 lb. of green coffee per year. Harvesting of the cherries is typically done by hand except in locations where the terrain can allow for mechanical harvesting. Once the cherries are harvested, they are sorted by ripeness and undergo a variety of processing methods to extract the seed. The washed/wet process and the natural/dry process are just two types of processing methods used throughout the industry.

Mostly all of the coffee producing countries are considered to be “developing countries”. A large number of coffee growers are small farmers and typically do not have the ability to process their own coffee cherries. Access to water can also be a hindrance on a small coffee farmer. Smallholder farms will deliver their coffee cherries to a washing station or mill to be processed, sold, and exported. The farmers can also join a co-op who may be able to help them achieve a fair price for their coffee or may have certifications that an individual farmer can not obtain. Large farms and estates may have the ability to have their own processing mill, which will give them greater control over their quality. This will give them an advantage when selling their coffee to exports or importers.

Exporting/Importing/Green Suppliers - Specialty grade coffee is mostly made up of Arabica trees grown above 3,000 ft. Lower altitude grown Arabica and Robusta make up the majority of the commodity market. Commodity coffee is traded on the New York Stock Exchange and the reflected “C-Price” is used as a global base price when coffee is traded between producers and exporters. The current C-Price as of this writing is $1.35 per pound. The term “Specialty Grade” is referring to the quality of the coffee and not necessarily the price because there is no specialty coffee price. Instead, producers are hopefully paid based on the quality of the coffees. Unfortunately, the C-Price can still be used when negotiating price for specialty grade coffee and even fair trade certified coffees.

Green coffee is generally sold to exporters, importers, and roasters in 132 lbs. and 152 lbs. jute or burlap bags. Green beans ship from origin countries in shipping containers with approximately 40,000 lbs. of coffee. Different countries can have different ways that coffee is exported, but generally, the coffee from processing stations is sold to origin export companies, who then sell it to foreign importers or green bean suppliers, who then sell it to roasters. Direct relationships can be established between roasters and producers, but ultimately still include some form of import/export company, and the roaster would need to handle a container-sized order.

From me to you - I buy my green beans from a distributor who sells to roasters. This company, Genuine Origin, is owned by Volcafe Specialty. Volcafe has field offices in various origin countries that work directly with the farmers year after year to improve quality, efficiency, and sustainable working practicing. I am being very transparent, just like I think it should be. The more information I am able to acquire on a specific offering, the more likely I am to buy that coffee. I buy my green coffee from this company not only because they offer delicious and fairly traded coffees, but they offer transparency through video reports with the origin offices that talk about sourcing these coffees that we drink. Every time I watch one, I am wholly grounded by the fact that I play such a small role in the coffee supply chain.

Roaster Notes: I am by no means an expert on this topic. But I do think it is an important conversation to have. I collected all of this through my own research and genuine curiosity. The resources I used for reference were: “The World Atlas of Coffee” by James Hoffman; “The Blue Bottle Craft of Coffee” by Freeman, Freeman, Duggan; “The Coffee Podcast” by Jesse Hartman; “Keys to the Shop” Podcast by Chris Deferio. SK 2/26/21

 “What’s Your Strongest Coffee?”

When I hear this question without any further clarification, I assume that the person speaking is asking about my darker roast. Here's why I think that:

1. When I think of strength and coffee, I think of brew ratios, recipes, and extractions. I don’t think of one coffee bean or roast being stronger than the other. 

2. The strength of a cup of brewed coffee is actually determined by the amount of coffee and water used and ultimately the percentage of total dissolved solids in the cup. But that topic is really for a different day. 

3. All of my coffees will be very flavorful because they are super fresh. Stale coffee will have less flavor and aromatics. 

4. Medium to light roasted coffees will have more flavors that are specific to the coffee’s origin and growing parameters while a dark roasted coffees will taste more like a dark roast level. Both very flavorful, when fresh, but very different flavors. 

5. Over time coffee loses flavor and aroma. But a 3 month old bag of dark roasted coffee will still give you some of the bitter burnt taste that is regularly associated with coffee. A 3 month old bag of light or medium roasted coffee will taste more dull or flat because the bitter burnt flavor will not be there. Pre-ground coffee can stale as fast as 15 mins after grinding.

6. Generally speaking, a light roast will have tasting notes that are more fruity and floral. Medium roasted coffees will have more notes of chocolate, toffee, and sugar browning flavors. Dark roasted coffees will taste more roasty and bitter because the beans went from brown to black, medium to well done. 

In summary, the fresher the coffee the more robust flavors you will experience. The lighter the roast, the higher the perceived sweetness will be. Darker roast will have more bitter and roasty characters. These are just some things to think about. I’m not picking on dark roasts. It’s all about preference and if that’s what you like than that’s great. I simply want to pass along some ideas and continue the conversation about coffee and coffee language. SK 9/17/20