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Definition: Coffea

Part of Speech Definition
Noun 1. Coffee trees.[Wordnet].

Source: WordNet 3.0 Copyright © 2006 by Princeton University. All rights reserved.

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"Coffea" is a common misspelling or typo for: Coffee, Coffees, Coffey, Coffer.

Date "Coffea" was first used in popular English literature: sometime before 1825. (references)

Common Expressions: Coffea

Expressions Definition
Coffea arabica Shrubby tree of northeastern tropical Africa widely cultivated in tropical or near tropical regions for its seed which form most of the commercial coffee. Source: Wordnet 3.0 Copyright © 2006 by Princeton University. All rights reserved.
Coffea arabica Coffea arabica is a species of coffee indigenous to Ethiopia. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is still considered to produce the best coffee of the commercially grown coffee species. It contains less caffeine than any other commercially cultivated species of coffee. Wild plants grow to between 7-12 m tall, and have an open branching system; the leaves are opposite, simple elliptic-ovate to oblong, 6-12 cm long and 4-8 cm broad, glossy dark green. The flowers are produced in axillary clusters, each flower white, and 1-1.5 cm diameter. The fruit is a berry 10-15 mm long, maturing bright red to purple, containing two seeds (the coffee 'bean'). (references)
Coffea canephora Native to West Africa but grown in Java and elsewhere; resistant to coffee rust. Source: Wordnet 3.0 Copyright © 2006 by Princeton University. All rights reserved.
Coffea canephora (robusta) Coffea canephora (Robusta Coffee; syn. Coffea robusta) is a species of coffee which has its origins in western Africa. It is easier to care for than Coffea arabica and hence is cheaper to produce. Since arabica beans are considered superior, robusta is usually limited to lower grade coffee blends as a filler. It is however included in instant coffee, and in espresso blends to promote the formation of "crema". (references)
Coffea liberica Small tree of West Africa. Source: Wordnet 3.0 Copyright © 2006 by Princeton University. All rights reserved.
Coffea robusta Native to West Africa but grown in Java and elsewhere; resistant to coffee rust. Source: Wordnet 3.0 Copyright © 2006 by Princeton University. All rights reserved.
Genus Coffea Coffee trees. Source: Wordnet 3.0 Copyright © 2006 by Princeton University. All rights reserved.

Source: compiled by the editor from various references; see credits.

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Specialty Expressions: Coffea

Expressions Domain Definition
Coffea arabica Botanical Coffee is grown rarely in lowland Panama but inland Cuna sometimes grown their own, as do all ethnic groups. Coffee is frequently raised in the shade of some other trees. Hungry or thirsty survivalists will find some satisfaction from the ripe beans. Coffee beans, after processing and drying, furnish a stimulating beverage to which many Americans are addicted. Coffee leaves, if cured like tea leaves, afford a beverage with enough caffeine to serve as a coffee or tea substitute. In India, the leaves are roasted over a fire of bamboo or other wood that gives little smoke. The leaves assume a buff color when done, and are then ground to form an "instant coffee". In Bolivia, sultana, a coffee substitute, is made from the bark. In Arabia, the pulp of the fruit, after drying is employed in making a beverage which could be fermented. Coffee flowers are attractive to bees and impart a characteristic flavor to the honey. Dried beans are used medicinally as a diuretic, nervine, and stimulant, which acts on the central nervous system, kidneys, heart, and muscles. It is used as an antidote in opium poisoning, being regarded as antisoporific and anaphrodisiacal. Unroasted beans have been used as a substitute for quinine in intermittent fever. Black coffee has been used in treating typhoid fever and chronic diarrhea. Cold coffee is used by fishermen to wash the smell of fish off their hands. (references)

Source: compiled by the editor from various references; see credits.

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Extended Definition: Coffea

Coffea

This article discusses the coffee plant; for information on the beverage, see coffee.
Coffee
Coffea arabica trees in Brazil
Coffea arabica trees in Brazil
Mature fruit of a Coffea species
Mature fruit of a Coffea species
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Coffea
L.
Selected Species

Coffea arabica - Arabica Coffee
Coffea benghalensis - Bengal coffee
Coffea canephora - Robusta coffee
Coffea congensis - Congo coffee
Coffea dewevrei - Excelsa coffee
Coffea excelsa - Liberian coffee
Coffea charrieriana - Cameroonian coffee
Coffea anthonyi - Another Cameroonian coffee cultivar
Coffea gallienii
Coffea bonnieri
Coffea magnistipula
Coffea mogeneti
Coffea liberica - Liberian coffee
Coffea stenophylla - Sierra Leonian coffee

Coffea (coffee) is a large genus (containing more than 90 species)[1] of flowering plants in the family Rubiaceae. They are shrubs or small trees, native to subtropical Africa and southern Asia. Seeds of several species are the source of the beverage coffee. The seeds are called "beans" in the trade. Coffee beans are widely cultivated in tropical countries in plantations for both local consumption and export to temperate countries. Coffee ranks as one of the world's major commodity crops and is the major export product of some countries.

Botany

Robusta Coffee

When grown in the tropics coffee is a vigorous bush or small tree easily grown to a height of 3–3.5 m (10–12 feet). It is capable of withstanding severe pruning. It cannot be grown where there is a winter frost. Bushes grow best at high elevations. To produce a maximum yield of coffee berries (800-1400 kg per hectare), the plants need substantial amounts of water and fertilizer. Calcium carbonate and other lime minerals are sometimes used to reduce acidity in the soil, which can occur due to run off of minerals from the soil in mountainous areas.[2] The caffeine content in coffee "beans" is a natural defense, the toxic substance repelling many creatures that would otherwise eat the seeds, as with nicotine in tobacco leaves.

There are several species of Coffee that may be grown for the beans, but Coffea arabica is considered to have the best quality. The other species (especially Coffea canephora (var. robusta)) are grown on land unsuitable for Coffea arabica. The tree produces red or purple fruits (drupes), which contain two seeds (the "coffee beans", which — despite their name — are not true beans). In about 5-10% of any crop of coffee cherries, the cherry will contain only a single bean, rather than the two usually found. This is called a 'peaberry', which is smaller and rounder than a normal coffee bean. Some claim[who?] that peaberries have a different flavor profile in the cup, while others dispute this[who?]. Either way, it is often removed from the yield and either sold separately (as in New Guinea Peaberry), or discarded.

The coffee tree will grow fruits after 3–5 years, for about 50–60 years (although up to 100 years is possible). The blossom of the coffee tree is similar to jasmine in color and smell. The fruit takes about nine months to ripen. Worldwide, an estimate of 15 billion coffee trees are growing on 100,000 km² of land.

Coffee is used as a food plant by the larvae of some Lepidoptera (butterfly and moth) species including Dalcera abrasa, Turnip Moth and some members of the genus Endoclita including E. damor and E. malabaricus.

Coffee farmer in Ethiopia.

Shade-grown coffee

Main article: Shade grown coffee

In its natural environment, coffea grows under the shade. Most coffee is produced on full-sun plantations, some of which were prepared through deforestation. Shade-grown coffee naturally mulches its environment, lives twice as long as sun-grown varieties, and depletes less of the soil's resources. Shade-grown coffee is also believed by some to be of higher quality than sun-grown varieties, as the cherries produced by the coffea plants under the shade are not as large as commercial varieties. Some believe that this smaller cherry concentrates the flavors of the cherry into the seed (bean) itself.[3] Shade-grown coffee is also associated with environmentally friendly ecosystems that provide a wider variety and number of migratory birds than those of sun-grown coffea farms.[3]

Coffee (Coffea arabica) branch with immature fruit - Brazil

Chemistry: Green-Coffee-Bean

In this paragraph the expression “green coffee bean” refers to both mature and immature coffee beans, having been processed by wet or dry method for removing the pulp and mucilage, with an intact wax layer on the outer surface, a green (immature) and brown to yellow colour, and a weight of 300 to 330 mg per dried coffee bean. Non-volatile and volatile compounds of green coffee beans are responsible for their attraction of insects but also distraction of animals preventing them from eating the coffee fruit and beans. Further, both non-volatile and volatile compounds are contributing to the flavor of the roasted coffee bean. Among the non-volatile compounds nitrogenous compounds together with carbohydrates are of major importance for the full aroma of roasted coffee and its biological action. The nitrogenous compound are consisting of alkaloids, trigonelline, proteins and free amino acids.

Non-volatile Alkaloids

Caffeine (1,3,7-trimethyl-xanthine) is the most important molecule of the alkaloids being present in green and roasted coffee beans. Dried green coffee beans have a weight of 300 mg to 330 mg. The content of caffeine is between 1% (w/w) and 2,5% (w/w of dry green coffee). The content of caffeine does not change during maturation of green coffee beans.[4] Lower concentrations of theophylline, theobromine, paraxanthine, liberine, and methylliberine can be found. The concentration of theophylline, a major alkaloid of green tea, is gradually reduced along the roasting time of green coffee (15 min, 230 degrees Celsius) whereas the other alkaloids are not changed.[5] The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids, citric acid, tartaric acid, all of which are present in green coffee beans (e.g. 1 g caffeine dissolves in 46 mL of water at room temperature, and 5,5 mL at 80 degrees Celsius).[6] The xanthine alkaloids are odorless but have a bitter taste in water, which however is masked by organic acids being present in green coffee. Trigonelline (N-methyl-nicotinate) is a derivative of vitamin B6 with a low bitter taste compared to caffeine. In green coffee beans the content is between 0,6% (w/w) and 1% (w/w). At roasting temperature (230 degrees Celsius) trigonelline is degraded to nicotinic acid by 85% leaving small amounts of the unchanged molecule in the roasted beans. In green coffee beans, trigonelline is synthesized from nicotinic acid (pyridinium-3-carboxylic acid) by methylation from methionine, a sulfur containing amino acid.[7] Mutagenic activity of trigonelline has been reported.[8]

Proteins and amino acids

Proteins account for 8% (w/w) to 12% (w/w) of dried green coffee beans, presenting a valuable source of amino acids. Major part of the proteins are consisting of 11-S-storage proteins (alpha - component of 32 kDa, beta – component of 22 kDa), which are degraded during maturation of green coffee beans to free amino acids. Further, 11-S-storage proteins are degraded to the individual amino acids under roasting temperature and thus being an additional source of bitter components due to generation of Maillard products.[9] High temperature, oxygen concentration and low pH degrade 11-S-storage–proteins of green coffee beans to low molecular weight peptides and amino acids. The degradation is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins are consisting of enzymes such as catalase, and polyphenoloxydase 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 arabica, alanine is the amino acid with the highest concentration, i.e. 1.2 mg / g followed by asparagine of 0.66 mg/g, whereas in robusta alanine is present with 0.8 mg/g and asparagine with 0.36 mg/g.[10][11] The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste making it impossible to prepare a beverage with such compounds. The concentrations of free hydrophobic amino acids in fresh green coffee from Peru have been determined as follows: isoleucine 81 mg /kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg /kg. The concentration of gamma amino butyric acid (a neurotransmitter) has been determined between 143 mg/ kg and 703 mg/kg in green coffee beans from Tanzania.[12] Roasted coffee beans do not contain any free amino acids. Amino acids from 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, diketopiperazines, e.g. cyclo(proline-proline), cyclo(proline-leucine), cyclo(proline-isoleucine), are generated from the corresponding amino acids, being the major source of bitter taste of roasted coffee.[13] The bitter perception of diketopiperazines starts around 20 mg/ 1 liter water. The content of diketopiperazines in espresso is about 20 mg to 30 mg which is responsible for the bitter taste perception of an espresso.

Carbohydrates

Green coffee beans are a valuable source of carbohydrates which make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of green coffee is dominated by polysaccharides such as arabinogalactan, galactomanan, and cellulose 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 galactan main chain with frequent members of arabinose (pentose) and galactose (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 against physical breakdown and less soluble in water.[14] The molecular weight of the arabiniogalactan in coffee is higher than it is in other plants, making an improvement of the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight[15]).Free monosaccharides are present in mature brown to yellow-green coffee beans. The free part of monosaccharides contains sucrose (gluco-fructose) up to 9000 mg/ 100g of arabica green coffee bean, a lower amount in robustas, i.e. 4500 mg/100g. In arabica green coffee beans the content of free glucose was 30 mg to 38 mg / 100 g, free fructose 23 mg to 30 mg/ 100 g; free galactose 35 mg/ 100g and mannitol 50 mg/100g dried coffee beans, respectively. Mannitol is a powerful scavenger for hydroxyl radicals which are generated during the peroxidation of lipids in biological membranes.[16]

Lipids

The lipids found in green coffee include: linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic acid, diterpenes, triglycerides, unsaturated long-chain fatty acids, esters and amides. The total content of lipids from dried green coffee is between 11.7 g and 14 g / 100 g.[17] 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% (w/w) of total lipid content or 1200 to 1400 microgram / g dried green coffee bean. Such compounds form a wax cover on the surface of the coffee bean (200 mg to 300 mg lipids / 100 g dried green coffee beans) protecting the interior matrix against oxidation and insects. Further, such molecules have anti-oxidative activity due to their chemical structure.[18] 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 have a higher content of lipids (13,5 g to 17,4 g lipids/100 g dried green coffee beans) than robustas (9,8 g to 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 cafestol, kahweol, 16-O-methyl-kafestol, cafestal, kahweal. Diterpenes are known for their in-vitro protection of liver tissue against chemical oxidation.[19] In coffee oil from green coffee beans the diterpenes are esterified with saturated long chain fatty acids.

Non-volatine Chlorogenic acids

Chlorogenic acids belong to a group consisting of compounds which are known as polyphenols which are antioxidants. The content of chlorogeneic acid in dried green coffee beans of robusta is 65 mg/ g and of arabica 140 mg / g, depending on time of harvesting. At roasting temperature chlorogenic acids are destroyed by more than 70% or leaving a residue of less than 30 mg/g roasted coffee bean. In contrast to green coffee, green tea contains an average of 85 mg polyphenols/g. Therefor chlorogenic acids could be a valuable inexpensive source of antioxydants. Chlorogenic acids are homologous compounds comprising caffeic acid, ferulic acid and 3,4 dimethoxycinnamic acid which are connected by an ester-bond to the hydroxy groups of quinic acid (1alpha, 3R, 4 alpha, 5R-tetrahydroxy-cyclohexane carboxylic acid)[20] The anti-oxydation capacity of Chlorogenic acid is more potent than of ascorbic acid (vitamine-C) or mannitol, which is a selective hydroxy-radical scavenger.[21] Chlorgenic acids have a bitter taste in low concentrations such as 50 mg / 1 L water. At higher concentrations of 1 g/ 1 L water they appear with a sour taste. Chlorogenic acid increase the solubility of caffeine and are important modulaters of taste.

Volatile compounds of Green Coffee

Volatile compounds of green coffee beans are comprising short chain fatty acids, aldehydes, and nitrogen containing aromatic molecules such as derivatives of pyrazines green-herbeaceous-earthy odor. Briefly, such volatile compounds are responsible for the unpleasant odor and taste of green coffee being capable of causing nausea and vomiting on inspiration of the odor of ground green coffee beans or ingestion of a beverage made up by pulverised green coffee beans. Due to this nauseating odor green coffee beens have never been used first hand for the preparation of a refreshing beverage, which in fact would cause vomiting, although green coffee beans are containing the same amount of caffeine as rosted coffee. On roasting of green coffee beans other molecules with the typical pleasant aroma of coffee are generated, which is not present in fresh green coffee. Other tried to neutralise or transform the nauseating odor-molecules of green coffee beans into innovative flavor by fermentation of the intact mature brown to yellow coffee bean similar to the wet processing of the mature coffee fruit.[22] However such fermented green coffee beans must be further roasted in order to obtain an organoleptic accepted beverage based on coffee. On roasting major part of the unpleasant tasting volatile compounds are neutralised. Unfortunately other important molecules such as antioxydants and vitamines being present in green coffee are destroyed. Such volatile compounds with nauseating odor for humans which have been identified are e.g. acetic acid (pungent, unpleasant odor); propionic acid (odor of sour milk, or butter); butanoic acid (odor of rancid butter, present in green coffee with 2 mg/100 g coffee beans); pentanoic acid (unpleasant fruity flavor, present in green coffee with 40 mg/100 g coffee beans); hexanoic acid (fatty-rancid odor), heptanoic acid (fatty odor); octanoic acid (repulsive oily rancid odor); nonanoic acid (mild nut-like fatty odor); decanoic acid (sour repulsive odor); and derivatives of such fatty acids. 3-methyl-valericacid (sour, green-herbaceous, unpleasant odor); acetaldehyde (pungent-nauseating odor, even in high dilutions; present in dried green coffee beans with 5 mg/1 kg); propanal (chocking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect; present in dried green coffee beans with 2 to 7 mg /1 kg); pentanal or valerianic aldehyde very repulsive nauseating effect.[23]

Health properties of Green Coffee

Green coffee beans are a rich source of antioxydants such as polyphenols and mannitol with a high protecting effect against chemical oxydation. The high content of arabinogalactans can stimulate the immune system (e.g. the macrophages) of the gastrointestinal tract and might help to overcome problems of colon irritabile or inflammable bowl diseases. Extracts of green coffee have been shown to improve vasoactivity in humans.[24] Green coffee can only be consumed by humans in capsules because of the nauseating odor of the volatile compounds of the green coffee beans.

New coffee-species

Recently, two new coffee-species have been discovered in Cameroon; namely the Coffea charrieriana and the Coffea anthonyi. Through the field of bionics, these two new species could introduce radical changes as they offer two new improvements: respectively the caffeine-less coffeebeans and self-pollination. Through crossing the new species with other known coffees (eg the arabica/robusta-varieties), the new coffees might allow these new improvements at the regular coffee-plantations (eg in Kenya, as the arabica/robusta remains accustomed to these growing conditions).[25]

See also

  • Coffee
  • Kopi Luwak
  • Colombian coffee
  • List of coffee companies

References

  1. 337_346.pdf
  2. Significance of Lime Application in Coffee Plantations INeedCoffee (Accessed 23 July 2006)
  3. a b "Why Shade Grown Coffee is Important". Grounds for Change.
  4. CLIFFORD, MN, and KAZI, M, 1987, The influence of coffee bean maturity on the content of chlorogenic acids, caffeine, and trigonelline, Food Chemistry, Vol 26, p 59-69
  5. WEIDNER, M, and MAIER, HG; 1999, Seltene Purinalkaloide in Roestkaffee, Lebensmittelchemie, Vol 53, 3, p.58
  6. The Merck Index, 13th Edition
  7. POISSON, J, 1979, Aspects chimiques et biologiquesde la composition du café vert; 8th International Colloquium Chemicum Coffee, Abidjan, 28. Nov to 3. December 1988, published by ASIC 1979, p 33-37; http://www.asic-cafe.org
  8. Wu X, Skog K, Jägerstad M (July 1997). "Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?". Mutat. Res. 391 (3): 171–7. PMID 9268042. 
  9. Montavon P, Duruz E, Rumo G, Pratz G (April 2003). "Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality". J. Agric. Food Chem. 51 (8): 2328–34. doi:10.1021/jf020831j. PMID 12670177. 
  10. ARNOLD, U., LUDWIG, E., KÜHN, R., MÖSCHWITZER, U. , 1994, Analysis of free amino acids in green coffee beans; Z. Lebensm Unters Forsch, Vol 199, p 22-25
  11. Murkovic M, Derler K (November 2006). "Analysis of amino acids and carbohydrates in green coffee". J. Biochem. Biophys. Methods 69 (1-2): 25–32. doi:10.1016/j.jbbm.2006.02.001. PMID 16563515. 
  12. TEUTSCH, IA, 2004, Einfluss der Rohkaffeeverarbeitung auf Aromastoffveränderungen in gerösteten Kaffeebohnen sowie im Kaffeebetränk, PhD Thesis, Department of Chemistry, Technical University Munich, Germany; www.deposit.ddb.de/cgi-bin/dokserv?idn=97339305x& dok_var=d1&dok_ext=pdf&filename=97339305x.pdf
  13. GINZ, M, 2001, Bittere Diketopiperazine und chlorogensäurederivate in Roestkaffee, PhD-thesis, Technical University Carolo-Wilhelminia, Brunswig, Germany, www.digibib.tu-bs.de/?docid=00001257 - 17k
  14. Redgwell RJ, Curti D, Rogers J, Nicolas P, Fischer M (June 2003). "Changes to the galactose/mannose ratio in galactomannans during coffee bean (Coffea arabica L.) development: implications for in vivo modification of galactomannan synthesis". Planta 217 (2): 316–26. doi:10.1007/s00425-003-1003-x. PMID 12783340. 
  15. GOTODA, N, IWAI, K, Arabinogalactan isolated from coffee beans indicates immunomodulating properties, p. 116-120; In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, 11 – 15 September 2006, Montpellier, France
  16. TRESSEL, R, HOLZER, M and KAMPERSCHROER, H, 1983, Bildung von Aromastoffenin Roestkaffee in Abhaengigkeit vom Gehalt an freien Aminosaeren und reduzierenden Zuckern; 10th International Colloquium Chemicum Coffee, Salvador, Bahia 11 October to 14 Oct; ASIC publication 1983, p279-292
  17. ROFFI, J, CORTE DOS SANTOS, A, MEXIA, JT, BUSSON, F, and MIAGROT, M, 1973, Café verts et torrefiesde l Angola. Etude chimique, 5th International Colloquium Chemicum Coffee, Lisboa, 14 June to 19 June, 1971; published by ASIC 1973, pp 179-200
  18. Clifford MN (1985). "Chemical and physical aspects of green coffee and coffee products". in Clifford MN, Wilson KC. Coffee: botany, biochemistry, and production of beans and beverage. London: Croom Helm AVI. pp. 305–74. ISBN 0-7099-0787-7. 
  19. Lee KJ, Jeong HG (September 2007). "Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage". Toxicol. Lett. 173 (2): 80–7. doi:10.1016/j.toxlet.2007.06.008. PMID 17689207. 
  20. CLIFFORD, M.N, 2006, Chlorogenic acids – their characterisation, transformation during roasting, and potential diatary significance, In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, 11 – 15 September 2006, Montpellier, France, p 36-49
  21. MORISHITA, H., KIDO, R., 1995; Anti-oxydant activities of chlorogenic acid; 16th international colloqu. Chem. Coffee, Kyoto 9-14, April 1995, ASIC-1995
  22. US patent application No 20070190207; Method of processing green coffee beans, http://appft1.uspto.gov/netacgi/nph-Parser?Sect1=PTO1&Sect2=HITOFF&d=PG01&p=1&u=%2Fnetahtml%2FPTO%2Fsrchnum.html&r=1&f=G&l=50&s1=%2220070190207%22.PGNR.&OS=DN/20070190207&RS=DN/20070190207
  23. Bessière-Thomas, Yvonne; Ivon Flament (2002). Coffee flavor chemistry. Chichester: John Wiley & Sons. ISBN 0-471-72038-0. 
  24. OCHIAL, R, JOKURA, H, et al, Green coffee bean extract improves human vasoactivity, Association for Science and Information on Coffee, p731–736; ASIC – 21st International Conference on Coffee Science, 11–15 September 2006, Montpellier, France
  25. Science connection 22 (july 2008)

External links

Coffee
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Coffee topics
History of coffee · Economics of coffee · Coffee and health · Coffee and the environment
Species and varieties
List of varieties · Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain · Coffea canephora (Coffea robusta): Kopi Luwak · Coffea liberica: Kape Barako
Major chemicals in coffee
Caffeine · Cafestol · Caffeic acid
Coffee processing
Coffee roasting · Home roasting coffee · Corretto · Decaffeination
Coffee preparation
Coffee percolator · Espresso (lungo, ristretto) · Espresso machine  · Drip brew (from coffeemakers) · French press · Turkish coffee · Instant coffee · Chemex · Moka pot · Aeropress · Presso
Popular coffee beverages
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Coffee substitutes
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Coffee and lifestyle
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Source: adapted by the editor from Wikipedia, the free encyclopedia; from the article "Coffea". Image Credit.
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Topics by Level of Interest: Coffea

Topics sorted by level of Interest Level (1=low, 600=high)     Topics sorted Alphabetically Level (1=low, 600=high)
Coffea 51     Coffea 51
Coffea arabica 21     Coffea arabica 21
Coffea canephora 15     Coffea canephora 15
Fusarium oxysporum f.sp. coffea 5     Fusarium oxysporum f.sp. coffea 5

Source: the editor, created by/for EVE to gauge likely levels of human interest in linguistically triggered topics (compiled across various sources, such as Wikipedia and specialty expression glosses).

Translations: Coffea

Language Translations (or nearest inflections or synonyms, in parentheses)
Bahasa Indonesia Kopi (coffee, Coffea). Additional references: Bahasa Indonesia, Indonesia, Java, Coffea. (volunteer & more translations)
Bahasa Malaysia Kopi (coffee, Coffea). Additional references: Bahasa Malaysia, Malaysia, Brunei, Coffea. (volunteer & more translations)
Bahasa Malayu Kopi (coffee, Coffea). Additional references: Bahasa Malayu, Malaysia, Brunei, Coffea. (volunteer & more translations)
Balgarski Кафе (Coffea). Additional references: Balgarski, Bulgaria, Greece, Coffea. (volunteer & more translations)
Balgarski (transliteration) kafe (Coffea). Additional references: Balgarski, Bulgaria, Greece, Coffea. (volunteer & more translations)
Bohemian Káva (coffee, cafe, caff, Coffea, Java). Additional references: Bohemian, Czech Republic, Coffea. (volunteer & more translations)
Bosnian Kahva (Coffea). Additional references: Bosnian, Bosnia and Herzegovina, Coffea. (volunteer & more translations)
Bulgarian Кафе (Coffea). Additional references: Bulgarian, Bulgaria, Greece, Coffea. (volunteer & more translations)
Bulgarian (transliteration) kafe (Coffea). Additional references: Bulgarian, Bulgaria, Greece, Coffea. (volunteer & more translations)
Central Danish Kaffe (coffee, Coffea), Kaffetræ (Coffea arabica). Additional references: Central Danish, Denmark, Germany, Coffea. (volunteer & more translations)
Central Tai กาแฟ (coffee, Java, Coffea). Additional references: Central Tai, Thailand, Coffea. (volunteer & more translations)
Cestina Káva (coffee, cafe, caff, Coffea, Java). Additional references: Cestina, Czech Republic, Coffea. (volunteer & more translations)
Chinese Simplified 小果咖啡 (coffea arabica). Additional references: Chinese Simplified, China, Brunei, Coffea. (volunteer & more translations)
Chinese Traditional 小果咖啡 (coffea arabica). Additional references: Chinese Traditional, China, Brunei, Coffea. (volunteer & more translations)
Creole Pyé-kafé (coffee shrub, coffee tree, Coffea). Additional references: Creole, Caribbean, Coffea. (volunteer & more translations)
Croatian Kava (coffee, Coffea). Additional references: Croatian, Croatia, Coffea. (volunteer & more translations)
Czech Káva (coffee, cafe, caff, Coffea, Java). Additional references: Czech, Czech Republic, Coffea. (volunteer & more translations)
Danish Kaffe (coffee, Coffea), Kaffetræ (Coffea arabica). Additional references: Danish, Denmark, Germany, Coffea. (volunteer & more translations)
Dansk Kaffe (coffee, Coffea), Kaffetræ (Coffea arabica). Additional references: Dansk, Denmark, Germany, Coffea. (volunteer & more translations)
Deutsch Kaffee (coffee, coffees, Boys on the Side, Coffea), Robusta (Coffea canephora), Arabica-Kaffee (Coffea arabica). Additional references: Deutsch, Germany, Austria, Coffea. (volunteer & more translations)
Dutch Koffie (coffee, Coffea). Additional references: Dutch, Netherlands, Aruba, Coffea. (volunteer & more translations)
Eesti Kohv (coffee, Coffea). Additional references: Eesti, Estonia, Finland, Coffea. (volunteer & more translations)
Estonian Kohv (coffee, Coffea). Additional references: Estonian, Estonia, Finland, Coffea. (volunteer & more translations)
Finnish Kahvipensas (Coffea, coffee plant, coffee tree), Arabiankahvi (Arabian coffee, Coffea arabica). Additional references: Finnish, Finland, Russia (Europe), Coffea. (volunteer & more translations)
Français Caféier (coffee tree, coffee, coffee plant, coffee shrub, Coffea), stéphanodère coffea (stephanodere coffea), Chancre colore des platanes (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), Pourriture des saignées de l'hevea (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), flétrissement du cacaoyer (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), Caféier d'Arabie (Arabian coffee, Coffea arabica). Additional references: Français, France, Algeria, Coffea. (volunteer & more translations)
French Caféier (coffee tree, coffee, coffee plant, coffee shrub, Coffea), stéphanodère coffea (stephanodere coffea), Chancre colore des platanes (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), Pourriture des saignées de l'hevea (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), flétrissement du cacaoyer (cocoa canker, cocoa wilt, Coffea canker, Hevea mouldy rot, sweet potato black rot), Caféier d'Arabie (Arabian coffee, Coffea arabica). Additional references: French, France, Algeria, Coffea. (volunteer & more translations)
German Kaffee (coffee, coffees, Boys on the Side, Coffea), Robusta (Coffea canephora), Arabica-Kaffee (Coffea arabica). Additional references: German, Germany, Austria, Coffea. (volunteer & more translations)
Guadeloupe Creole Kafè (coffee shrub, coffee tree, Coffea). Additional references: Guadeloupe Creole, Guadeloupe, Coffea. (volunteer & more translations)
Hanguk Mal 커피나무 (Coffea). Additional references: Hanguk Mal, Korea, South, Korea, Coffea. (volunteer & more translations)
Hanguohua 커피나무 (Coffea). Additional references: Hanguohua, Korea, South, Korea, Coffea. (volunteer & more translations)
Hebrew קפה (Coffea, coffee, scum). Additional references: Hebrew, Israel, Coffea. (volunteer & more translations)
High German Kaffee (coffee, coffees, Boys on the Side, Coffea), Robusta (Coffea canephora), Arabica-Kaffee (Coffea arabica). Additional references: High German, Germany, Austria, Coffea. (volunteer & more translations)
Hochdeutsch Kaffee (coffee, coffees, Boys on the Side, Coffea), Robusta (Coffea canephora), Arabica-Kaffee (Coffea arabica). Additional references: Hochdeutsch, Germany, Austria, Coffea. (volunteer & more translations)
Indonesian Kopi (coffee, Coffea). Additional references: Indonesian, Indonesia, Java, Coffea. (volunteer & more translations)
Ivrit קפה (Coffea, coffee, scum). Additional references: Ivrit, Israel, Coffea. (volunteer & more translations)
Japanese コーヒー (coffee, coffees, Joe, blackstrap, cafe). Additional references: Japanese, Japan, Taiwan, Coffea. (volunteer & more translations)
Korean 커피나무 (Coffea). Additional references: Korean, Korea, South, Korea, Coffea. (volunteer & more translations)
Malay Kopi (coffee, Coffea). Additional references: Malay, Malaysia, Brunei, Coffea. (volunteer & more translations)
Malayu Kopi (coffee, Coffea). Additional references: Malayu, Malaysia, Brunei, Coffea. (volunteer & more translations)
Melaju Kopi (coffee, Coffea). Additional references: Melaju, Malaysia, Brunei, Coffea. (volunteer & more translations)
Melayu Kopi (coffee, Coffea). Additional references: Melayu, Malaysia, Brunei, Coffea. (volunteer & more translations)
Ruotsi Kaffe (coffee, Coffea, soup bowl), Coffea robusta (Coffea canephora). Additional references: Ruotsi, Sweden, Finland, Coffea. (volunteer & more translations)
Russian Кофе (Coffea), Кофейное дерево (Coffea arabica). Additional references: Russian, Russia, China, Coffea. (volunteer & more translations)
Russian (transliteration) kofe (Coffea), kofeynoe derevo (Coffea arabica). Additional references: Russian, Russia, China, Coffea. (volunteer & more translations)
Russki Кофе (Coffea), Кофейное дерево (Coffea arabica). Additional references: Russki, Russia, China, Coffea. (volunteer & more translations)
Russki (transliteration) kofe (Coffea), kofeynoe derevo (Coffea arabica). Additional references: Russki, Russia, China, Coffea. (volunteer & more translations)
Siamese กาแฟ (coffee, Java, Coffea). Additional references: Siamese, Thailand, Coffea. (volunteer & more translations)
Sjaelland Kaffe (coffee, Coffea), Kaffetræ (Coffea arabica). Additional references: Sjaelland, Denmark, Germany, Coffea. (volunteer & more translations)
Slovak Káva (Coffea, coffee). Additional references: Slovak, Slovakia, Hungary, Coffea. (volunteer & more translations)
Slovakian Káva (Coffea, coffee). Additional references: Slovakian, Slovakia, Hungary, Coffea. (volunteer & more translations)
Slovene Kavovec (Coffea). Additional references: Slovene, Slovenia, Austria, Coffea. (volunteer & more translations)
Slovenian Kavovec (Coffea). Additional references: Slovenian, Slovenia, Austria, Coffea. (volunteer & more translations)
Slovenscina Kavovec (Coffea). Additional references: Slovenscina, Slovenia, Austria, Coffea. (volunteer & more translations)
Spanish mal del machete del cafeto (hevea mouldy rot, cocoa canker, cocoa wilt, Coffea canker, sweet potato black rot), mal del machete del cacao (hevea mouldy rot, cocoa canker, cocoa wilt, Coffea canker, sweet potato black rot), marchitez de chupones (hevea mouldy rot, cocoa canker, cocoa wilt, Coffea canker, sweet potato black rot). Additional references: Spanish, Spain, Mexico, Coffea. (volunteer & more translations)
Standard Malay Kopi (coffee, Coffea). Additional references: Standard Malay, Malaysia, Brunei, Coffea. (volunteer & more translations)
Standard Thai กาแฟ (coffee, Java, Coffea). Additional references: Standard Thai, Thailand, Coffea. (volunteer & more translations)
Suomea Kahvipensas (Coffea, coffee plant, coffee tree), Arabiankahvi (Arabian coffee, Coffea arabica). Additional references: Suomea, Finland, Russia (Europe), Coffea. (volunteer & more translations)
Suomi Kahvipensas (Coffea, coffee plant, coffee tree), Arabiankahvi (Arabian coffee, Coffea arabica). Additional references: Suomi, Finland, Russia (Europe), Coffea. (volunteer & more translations)
Svenska Kaffe (coffee, Coffea, soup bowl), Coffea robusta (Coffea canephora). Additional references: Svenska, Sweden, Finland, Coffea. (volunteer & more translations)
Swedish Kaffe (coffee, Coffea, soup bowl), Coffea robusta (Coffea canephora). Additional references: Swedish, Sweden, Finland, Coffea. (volunteer & more translations)
Thai กาแฟ (coffee, Java, Coffea). Additional references: Thai, Thailand, Coffea. (volunteer & more translations)
Thaiklang กาแฟ (coffee, Java, Coffea). Additional references: Thaiklang, Thailand, Coffea. (volunteer & more translations)
Turkish Kahve (coffee, cafe, Coffea, coffee house, coffee pot). Additional references: Turkish, Turkey, Bulgaria, Coffea. (volunteer & more translations)
Source: Eve, based on a combination of meta analysis and graph theory (for near and back translations). Top

Constructed Language Translations: Coffea

Language Translations for “Coffea” or closest synonym(s); back translations in parentheses.
Esperanto Kafo (coffee, Coffea). Additional references: Esperanto, Coffea. (volunteer)
Pig Latin Offeacay (Coffea). Additional references: Pig Latin, Coffea. (volunteer)
Terran B Kafvee (Coffea). Additional references: Terran B, Coffea. (volunteer)
Source: compiled by the editor. Top

Ancestral and Extinct Language Translations: Coffea

Language Period Translations (or nearest inflections or synonyms, in parentheses)
Latin 500 BCE - 1700 Sphaeronaema fimbriata (Cocoa canker, Cocoa wilt, coffea, Coffea canker, Hevea mouldy rot), Ophiostoma fimbriata (Cocoa canker, Cocoa wilt, coffea, Coffea canker, Hevea mouldy rot), Endoconidiophora fimbriata (Cocoa canker, Cocoa wilt, coffea, Coffea canker, Hevea mouldy rot), Ceratostomella fimbriata (Cocoa canker, Cocoa wilt, coffea, Coffea canker, Hevea mouldy rot), Ceratocystis fimbriata (Cocoa canker, Cocoa wilt, coffea, Coffea canker, Hevea mouldy rot). Additional references: Latin, Coffea. (volunteer)
Source: compiled by the editor. Top