TEA AND COFFEE TEA

Introduction:
Tea is an aromatic beverage and is the most widely consumed beverage in the world. It has cooling, slightly bitter, astringent flavors which many enjoy. Tea heals emotional wounds, alleviates sickness and makes cold weather more bearable. Tea humanizes complete strangers and dissolves cultural barriers.

Origin of word tea:

It is pronounced differently in the various languages. In China and in Southeast Asia its pronounced as te (Hokkien) and cha (Cantonese and Mandarin) in other areas of China. The widespread form chai comes from Persian. English has all three forms: cha or char used in the 16th century, tea from the 17th and chai, from the 20th.

Origin and history:

The origins of tea have been debated for centuries; however, the most commonly accepted belief is that tea bushes were discovered in China nearly 5,000 years ago. According to Chinese legend, in the year 2737 B.C., Emperor Shen Nung was traveling with his court to view his distant lands. As the caravan stopped for rest, the servants boiled water for the court to consume. Dried tea leaves from a nearby bush had fallen into the boiling water. As a renowned scholar, the emperor was curious in this new infusion. To his delight, he discovered a pleasant tasting beverage in what is now known as tea. The first recorded drinking of tea is in China dating back to the 10th century BC. Trade of tea by the Chinese to Western nations occurred in the 19th century. Tea was imported to Europe in 16th century, at which time it was termed ch. In1750, tea experts traveled from China to the Azores Islands, and planted tea, along with jasmines and mallows, to give the tea aroma and distinction. In Ireland and Britain, tea had become an everyday beverage of society by the late 19th century.

Tea plant:
Camellia sinensis is called as tea plant that grows mainly in tropical and subtropical climates.

Tea varieties used:

Two tea plant varieties are mainly used:

China plant (C. sinensis sinensis), used for most Chinese, Formosan and Japanese teas. Clonal Assam tea plant (C. sinensis assamica), used in most Indian and other teas.

Classification of tea plants:

Three primary classifications are present: 1. Assam type, characterized by the largest leaves. 2. China type, characterized by the smallest leaves. 3. Cambod, characterized by leaves of intermediate size.

Adaptation of Tea etymology:

The Portuguese (the first Europeans to import the herb in large amounts) took it from the south of China, especially Macau. India got their tea cultures from Portuguese traders. In Central Asia, Mandarin cha developed into Persian chay, and this form spread with Persian trade and cultural influence. Russia encountered tea in Central Asia. Dutch took it from Malay traders in Java.

Cultivation and harvesting:

Tea plants are propagated from seed or by cutting; it takes approximately 4 to 12 years for a tea plant to bear seed, and about 3 years before a new plant is ready for harvesting, tea plants require at least 127 cm. (50 inches) of rainfall a year and prefer acidic soils. Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season, and leaves that are slow in development always produce better flavored teas. A tea plant will grow into a tree of up to 16 meters (52 ft) if left undisturbed.

Processing:
The harvested leaves are processed in one of two ways: 1. Orthodox: The orthodox method of processing black tea begins by allowing the freshly picked leaves to wither and become limp. This is done so the leaves can be rolled without breaking; rolling is done by hands or by machines. The rolling process helps activate some of the chemicals found naturally within the leaves of the tea bush and further promotes oxidization. The oxidization is allowed to continue for an amount of time that is characteristic for different varieties and producing countries. After the oxidization is complete, the tea leaves are heated or fired. This stops further oxidization by dehydrating the leaves.

2. CTC: CTC stands for Cut, Turn, Curl or Crush, Tear, Curl it can quickly produce high volumes of adequate quality tea for considerably less cost. Teas processed in this fashion infuse rapidly and offer strong, robust flavor.

Brewing the Perfect Cup of Tea:

Methods of preparing tea are a matter of personal choice and preference. There is no "right" way to prepare and serve tea; however, there are many customs and rituals that are associated with drinking tea that have stemmed from many cultures primarily China, Japan and the UK. The Japanese tea ceremony is one of strict practices that take years to master. Steps for brewing: The steps followed for brewing a perfect cup of tea are as follows: 1. Choose the Best Water. 2. Choose the Best Tea. 3. Put the right amount of tea (As a rule of thumb 1-2 teaspoons per 8 ounce cup). 4. Proper Water Temperature (Guideline: 180 degrees for green tea, 190 degrees for Oolong tea, and 200 degrees for black tea). . Brewing Methods: For brewing following methods are used world wide: 1. Loose leaf in a teapot. 2. The tea ball. 3. Stainless-steel mesh infuser. 4. Basket filters. 5. Tea socks. 6. Tea press. 7. Brewing machines.

Types of tea:
There are at least six different types of tea based on the techniques with which it is produced and processed: 1. White: Wilted and un-oxidized. 2. Yellow tea: Un wilted and unoxidized, but allowed to yellow. 3. Green tea: Unwilted and unoxidized. 4. Oolong: Wilted, bruised, and partially oxidized. 5. Black tea: Wilted, sometimes crushed, and fully oxidized. 6. Post-fermented tea: Green tea that has been allowed to ferment/compost. White Tea: White tea is picked before the leaf buds fully open and are still covered with fine silky hairs. The delicate buds are quickly air dried to produce some of the rarest and most expensive tea available. White tea is said to have three time more antioxidants than green or black tea.

The polyphenols in white tea have been shown to be very effective in removing free radicals that can lead to aging, and wrinkles, and sagging skin. Yellow tea: usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. Green Tea: Oxidization is a chemical reaction that takes place when tea leaves are picked and begin to wither and die. Green tea is not allowed to oxidize and is quickly dried, pan-fried or oven fired to dehydrate the tea leaves for storage. This process retains many of the polyphenols, catechins, and flavonoids that are associated with the health benefits of drinking green tea. Oolong Tea: Oolong tea falls somewhere between green tea and black tea in the amount of time the tea leaves are allowed to oxidize. Two terms often used to describe oolong tea are green and amber style. The amber styles are allowed to oxidize slightly more than the green style oolong tea. Black Tea: Black tea is allowed to oxidize which ripens the tea and creates a deep, rich, robust flavor with uniqueness. Flavored tea is typically a black tea that's soaked in natural or artificial flavors. Large numbers of flavors are available; the most notable is Earl Grey, which is flavored with the oil of bergamot. Flavored green teas and herbal tisanes are also now available and gaining popularity. Herbal Tea Herbal tea or herb tea is not really tea at all, since they do not contain leaves from the tea bush (Camellia Sinensis). Herbal teas are made from seeds, roots, flowers, or other parts of plants and herbs. They are often blended to make unique tasting infusions and more formally known as tisanes. Medicinal teas are herbal teas that are used for the treatment of ailments. These teas are gaining acceptance in western culture.

Commonly found: the most commonly found tea are:

White. Green. Oolong (traditional oolong tea and Pu-erh tea). Black.

Composition:
Tea contains: Catechins: a type of antioxidant (anti-carcinogenic, anti-mutagenic and anti-tumoric properties). In a freshly picked tea leaf, catechins can compose up to 30% of the dry weight. E.g.Epigallo catechin gallate (EGCG).

 Theanine and Stimulant caffeine: at about 3% of its dry weight. Polyphenols. Tannin Small amounts of; Theo bromine. Theophylline. Vitamins: Vitamins A, B and C are mostly present in non oxidized teas (green tea and white tea). Unfortunately, vitamins are fragile and a great part of them are destroyed during the oxidation process. Consequently, oxidized tea (red or black) contains much less vitamins. Minerals: The main mineral nutrients found in tea are selenium, fluorine , zinc and aluminum. Carotene. Glycosides. Negligible amount of; Carbohydrates, fat, and protein. While only tea leaves contain more than 700 chemicals in which the ones affecting humans are flavanoids, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Caffeine content of tea: Tea can have a wide range of caffeine. Steeping tea for 30 seconds and pouring off the water can eliminate 80% of the caffeine. Decaffeinated teas are available however; this process can adversely affect their true flavor Black tea; typically has the most caffeine and usually falls in the range of 45-60 milligrams of caffeine per 8 ounce cup. Oolong tea; contains about 35-45 milligrams, 10 to 15 milligrams less caffeine than black tea. Green tea and white; generally contain less than 20 milligrams of caffeine.

Tea culture:
1. Pakistan: In Pakistani cultures, tea is so widely consumed that it is generally the first thing offered to a household guest. In Pakistan, both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea called sabz chai is often served after every meal in Khyber Pakhtunkhwa and in the Pashtun belt of Balochistan. In the Kashmir region of Pakistan, Kashmiri chai or noon chai, a pink, milky tea with pistachios and cardamom, is consumed. In the northern Pakistan regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed. 2. United States and Canada: 80% of tea is consumed cold, as iced tea.

India: tea is one of the most popular hot beverages. It is consumed daily in almost all homes, offered to guests, consumed in high amounts in domestic and official surroundings and is made with the addition of a lot of milk with or without spices. 4. Britain: tea is known as a sort of 'National Drink'. It is consumed frequently across the country and is perceived as one of Britain's cultural beverages. 3.

Additives:
The major tea additives are: Milk. Jasmine oil or flowers (Chinese Jasmine tea). Spices (Indian Masala chai and Earl Grey tea). Lemon juice and sugar (lemon tea or Masala lemon tea that contains hot tea with roasted cumin seed powder, lemon juice, black salt and sugar which gives it a tangy, spicy taste). Sugar. Liquid honey or a solid Honey Drop (nectar, fruit jams, and mint).

Production:
The largest producers of tea are the People's Republic of China, India, Kenya, Sri Lanka, and Turkey. In 2003, world tea production was 3.21 million tonnes annually. In 2008, world tea production reached over 4.73 million tonnes.

Packaging:
1. Tea bags: In 1907, American tea merchant Thomas Sullivan distributed samples of his tea in small bags of Chinese silk with a drawstring. Consumers noticed that they could simply leave the tea in the bag and re-use it with fresh tea. After World War 2 Tetley launched the tea bag to the UK and it was an immediate success. 2. Pyramid tea bags: The "pyramid tea bag," introduced by Lipton and PG Tips/Scottish Blend in 1996 has a unique design as its three-dimensional tetrahedron shape and allows more room for tea leaves to expand while steeping. 3. Loose tea: The tea leaves are packaged loosely in a canister or other container. 4. Compressed tea: Some teas (particularly Pu-erh tea) are compressed for transport, storage, and aging convenience. 5. Instant tea: Instant tea was developed in the 1930s, but not commercialized until later. Nestea introduced the first instant tea in 1946, while Redi-Tea introduced the first instant iced tea in 1953 and are the most popular ones now days. 6. Canned tea: Canned tea was first launched in 1981 in Japan.

Storage:
Tea stays freshest when stored in a dry, cool, dark place in an air-tight container. Black tea stored in a bag inside a sealed opaque canister may keep for two years. Green tea loses its freshness more quickly, usually in less than a year. Storage life for all teas can be extended by using desiccant packets or oxygen absorbing packets, and by vacuum sealing. For storing green tea, discreet use of refrigeration or freezing is recommended. Improperly stored tea may lose flavor, acquire disagreeable flavors or odors from other foods, or become moldy.

Tea quality:
The tea should posses following qualities: The smaller the leaf, the more expensive the tea.

Economics:
Tea is the most popular manufactured drink in the world in terms of consumption. Its consumption equals all other manufactured drinks in the world including coffee, chocolate, soft drinks, and alcohol put together. India, Pakistan and Iran are the world's largest tea-drinking nation although the per capita consumption of tea remains a modest 750 grams per person every year of India. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.

List of tea companies:

This is a list of companies that manufacture or distribute tea. 1. Globally: Lipton. 2. Canada: Red Rose Tea. 3. China: Ten Fu Group. 4. France: Betjeman & Barton. 5. India: Godrej Tea, Tata Tea Limited, Unilever brands, Brooke Bond, Lipton. 6. Malaysia: BOH Tea Plantation. 7. Sri Lanka: Dilmah. 8. United States: Loose tea and tea bags, Argo Tea, Bigelow, Boston Tea Campaign, Celestial Seasonings etc. 9. Pakistan: red label, Lipton, Brooke bond, supreme etc.

Health effects:
The health benefits of tea are a controversial topic with many pros and cons. The possible beneficial effects are: Prevention of cancer and cardiovascular diseases. Providing immunity

Plays an important role in normalizing blood pressure, lipid depressing activity. Reduced cholesterol levels. Lowering blood sugar. Anti-viral properties Anti-bacterial properties. Prevention of Osteoporosis. Prevention of cavities and reduced plaque. Suppressing the effects of Aging. Providing essential vitamins and minerals. Aiding in proper digestion. Increased hydration through the consumption of more water

Six Types of Tea for six Different Moods:

1. Quick Pick-Me-Up: Drinking Black Tea will not only cut the coffee strong demand along with that its strong flavor will reinvigorate the senses and enhance mental capability. 2. Feeling Healthy and Refreshed: Trying White Tea as it has the least amount of caffeine and contains the most antioxidants. 3. Stress-Relief: Trying Green Tea as it has a natural, grassy, neutral flavor that is perfect for stress relief. Plus, it is not loaded with as much caffeine as black tea. 4. Creative Inspiration: Trying Pakistani/Indian Chai Tea. As it is a multifaceted taste palette loaded with different spices and nuances. Whether being drank straight or with some cream and honey. 5. Physically over the Weather: Trying Fruit-Flavored Tea i.e. Orange tea, lemon tea, raspberry tea, the options are endless. Drinking these up for sore throats, body aches and general under-the-weather-ness. 6. Quenching Thirst: Trying Cold Oolong or Barley Tea found in most Asian supermarkets, getting a cold bottle of these teas is the perfect way to satisfy the thirst on a hot day.

Other uses of tea:

Tea can; Be Used As garden fertilizer or compost. Be Used to sooth puffy eyes by placing used tea bags over them. Be added to herbal bath mixes for skin care. Relieve sunburn by applying a tea soaked compress. Be used to relieve the itch from mosquito bites. Be used for cooking.

Be used as a fabric dye.

COFFEE:
Introduction:
Coffee is a brewed beverage with a dark, acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans.

Other Names:
Cafe, Caf, Caffea, Coffea arabica, Coffea arnoldiana, Coffea bukobensis, Coffea canephora, Coffea Cruda, Coffea liberica, Coffea robusta, Espresso, Green Coffee, Green Coffee Bean, Java, Mocha.

Word coffee:
The word coffee is most likely derived from its early shipping point, Kaffa.

Origin:
The history of coffee began much later and is believed to have been first cultivated in Arabia near the Red Sea in 674 A.D. The story of Coffee dates back to the 1400s, when a Yemeni shepherd named Kaldi noticed that his sheep began to act unusually frisky after eating berries from an unfamiliar plant. Curious, Kaldi picked one and popped it into his mouth. Within a few minutes, he was as hyperactive as a kid. He told of his discovery of this stimulator to scholars who used it to keep awake, and then someone made a "tea" out of it ("tea" out of coffee fruits without the bean is still known in Yemen and has a similar, but milder effect). The story says that then one day someone dropped a bean into the fire by accident, and thus coffee was born. Mocha, an old Yemeni port, was the first and for a long time the only place to export coffee, hence the name "Mocca Coffee".

History:
The primary species of coffee, Coffea arabica, originated in Ethiopia and migrated to the rich coffee belts of Brazil, Columbia and other countries located. James Sanborn and Caleb Chase produced the first commercially available ground coffee in sealed cans in 1878. Powdered coffees date back to the eighteenth century, but did not become popular until 1901 when instant coffee was introduced by Satorie Kato It was later marketed as Nescafe in 1939. The decaffeination process was developed by Dr. Ludwig Roselius of Bremen, Germany.

Molecular composition:
Coffee contains:

Caffeine. Trigonelline. Chlorogenic acid. Phenolic acid. Amino acid. Carbohydrates. Minerals. Organic acids. Aldehydes. Ketones. Esters. Amines. Mercaptans.

Caffeine ((C_8 H_10 O_2 N_4H_2 O), also called guaranine or methyl theo bromine) content: Coffee has approximately 125-185 milligrams of caffeine per cup. The caffeine in coffee is sometimes associated with a lift followed by a letdown. The effects of the caffeine in coffee are immediate and sometimes arouse feelings of anxiety known as "coffee jitters". Many varieties of decaffeinated coffees are available on the market today. Green or unroasted coffee: 1. Moisture: 11.23 percent. 2. Fat or oil: 13.27 percent. 3. Ash: 3.92 percent. 4. Caffeine: 1.21 percent. 5. Sugar: 8.55 percent. 6. Tannin: 8.84 percent. Roasted coffees: 1. Moisture: 1.15 percent. 2. Fat or oil: 14.48 percent. 3. Ash: 4.75 percent. 4. Caffeine: 1.24 percent. 5. Sugar: 0.66 percent

Species of plants used to produce coffee:

Several species of shrub, of the genus Coffea produce the berries from which coffee is extracted. All coffee plants are classified in the large family Rubiaceae. The two main species commercially cultivated are: Coffea canephora (predominantly a form known as 'robusta'). C. arabica. C. Less popular species are C. liberica, mauritiana, and racemosa.

Countries producing coffee:

The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world.

Harvest:
Coffee berries are traditionally selectively picked by hand; a labor intensive method, it involves the selection of only the berries at the peak of ripeness.

Processing:
After picking, green coffee is processed by one of two methods: 1. The dry process method. 2. The wet process method. Then they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the beans are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried. Later roasting of coffee is performed.

Roast characteristics:
The degree of roast has an effect upon coffee flavor and body. Darker roasts; are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts; have a more complex and stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.

Decaffeination:
Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve soaking the green beans in hot water (often called the "Swiss water" process) or steaming them, then using a solvent to dissolve caffeine-containing oils.

Storage:
Coffee beans must be stored properly to preserve the fresh taste of the bean. The container must be airtight and kept in a cool, dry and dark place. In order of importance: air, moisture, heat, and light are the environmental factors responsible for deteriorating flavor in coffee beans. In 1931, a method of vacuum packed cans of coffee was introduced, in which the roasted coffee was packed, ninety-nine percent of the air was removed and the coffee in the can could be stored indefinitely until the can was opened. Today this method is in mass use for coffee in a large part of the world.

Brewing:

Coffee beans must be ground and brewed to create a beverage. Almost all methods of preparing coffee require the beans to be ground and mixed with hot water long enough to extract the flavor, but without over extraction that draws out unnecessary bitter compounds. The spent grounds are removed and the liquid is consumed. There are many variations in the fineness of grind, the ways in which the water extracts the flavor, additional flavorings (sugar, milk, spices), and spent ground separation techniques. The ideal holding temperature is 79 to 85 C (174 to 185 F) and the ideal serving temperature is 68 to 79 C (154 to 174 F). Methods of brewing: Coffee may be brewed by several methods: Boiled. Steeped. Pressurized.

Types of coffee:
The following types of coffee mainly exist; American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor. French roast and dark French roast: heavily-roasted beans, a deep chocolate brown which produce a stronger coffee. Italian roast: glossy, brown-black, strongly flavored, used for espresso. European roast: two-thirds heavy-roast beans blended with one-third regularroast. Viennese roast: one-third heavy-roast beans blended with two-thirds regularroast. Instant coffee: a powder made of heat-dried freshly brewed coffee. Freeze-dried coffee: brewed coffee that has been frozen into a slush before the water is evaporated, normally more expensive that instants but with a superior flavor. Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted).

List of coffee beverages:

1. Coffee milk. 2. Cappuccino. 3. Iced coffee.

4. Regular coffee. 5. Turkish coffee. 6. Black Eyes 7. Black Tie 8. Caff Americano 9. Cafe Zorro 10. Baltimore 11. Caramel Machiatto 12. Chocolate Dalmatian.etc

Coffee milk: Coffee milk is a drink similar to chocolate milk; however, instead of chocolate syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States. Cappuccino: Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caff latte in that it is prepared with much less steamed or textured milk than the caff latte. A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer. Iced coffee: Iced coffee is a cold variant of the normally hot beverage coffee. Regular coffee: a regular coffee is one with cream and sugar. Turkish coffee: Beans for Turkish coffee are ground or pounded to the finest possible powder, finer than for any other way of preparation. Preparation of Turkish coffee consists of immersing the coffee grounds in water which is most of the time hot but not boiling for long enough to dissolve the flavor some compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not, and bringing it to the boil shows without guesswork that it has reached the appropriate temperature.

Social and culture:

Coffee is often consumed alongside (or instead of) breakfast by many at home. It is often served at the end of a meal, normally with a dessert, and at times with an after-dinner mint especially when consumed at a restaurant or dinner party.

Scientific facts about coffee:

Coffee plants are members of the evergreen family. If allowed to grow naturally, it would develop into fairly large trees. But are kept trimmed to the height of a shrub, so can be manageably harvested. Coffee plants produce a drink whose

flavor is subtly affected by the growing conditions, such as soil condition, moisture, surrounding vegetation, etc.

The Medical Mystery:

Coffee has a fat-like chemical, called cafestol, which increases the cholesterol level .The cafestol is not reduced by decaffeination. However, recent studies show that coffee is good for preventing heart attacks. The caffeine in the coffee neutralizes endogenous enzymes which cause vascular congestion leading to heart attack.

Pros:
Caffeine increases intellectual activity when fatigued or bored. Caffeine speeds up fat metabolism during exercise while conserving glycogen and glucose thereby maintaining brain activity and reducing hunger. Caffeine prevents crystallization of cholesterol and reduces risk of development of gallstones. Coffee has a protective effect against cirrhosis of the liver. Coffee has shown a protective effect against colon cancer. Coffee may lower the incidence of Parkinsons disease due to high antioxidant activity. The theophylline in coffee may be protective against asthma. Coffee has four times the anti-oxidants of Green Tea, makes an excellent anti-depressant, and enhances performance and memory. Coffee may reduce the incidence of kidney stones by increasing the flow of urine and decreasing its concentration. Coffee lessens the incidence of bladder cancer in smokers due to its diuretic effect. Minerals like magnesium and antioxidants may contribute to coffee being shown to reduce the risk of type 2 diabetes. Coffee has the ability to reduce the release of histamine from mast cells thereby having anti-allergic properties.

Stats of Health Benefits of Coffee;

Below are some of the major findings about health, life expectancy and coffee. Heart Disease (up to 25% reduction in mortality risk (for women)) . Diabetes (up to 60% reduced risk). Dementia (up to 65% reduced risk). Colon Cancer (up to 25% reduced risk). Gallstones (almost 50% reduced risk). Parkinsons disease (up to 80% reduced risk probably because of caffeine). Headache Relief (because of the caffeine). Asthma Relief (caffeine again).

Cavity Protection (because of anti-bacterial and anti-adhesive properties of compounds within coffee).

Cons
Coffee is a central nervous system stimulator that causes production of the stress handling hormone adrenalin and the production of more cortisol alertness and more energy, but long term may result in a crash after each consumption to lower levels of energy than previously thereby necessitating another cup and another cup, etc. Thus, it may be addictive and ultimately may result in adrenal exhaustion. it contain acknowledged carcinogens such as caffeine and other chemicals produced by the high heat of roasting such as creosote, pymdine, tars, and polycyclic aromatic hydrocarbons. Caffeine interferes with adenosine, a brain chemical that normally has a calming effect. Cortisol levels are raised which in turn results in constriction of the blood vessels, harder pumping of the heart and higher blood pressure. The liver in fetuses and newborns cannot metabolize caffeine, so it remains in the body for up to four days stimulating the nervous system resulting in irritability and sleeplessness. Many of the chemicals in coffee and decaf irritate the stomach lining causing an increase of stomach acid leading to digestive disorders. Coffee, including decaf, has high amounts of vitamin K, which affects coagulability of the blood bad for people at risk of heart attack, stroke and blood clots. Decreases quality of sleep. Caffeine may cause problems with blood sugar control after meals for type 2 diabetics. Coffee excites more rapid peristaltic movements of the intestines resulting in shorted transit times and less absorption of nutrients. Coffee hampers the absorption of essential minerals and vitamins such as magnesium, zinc, iron, potassium, and Bs. Coffee stimulates more frequent urination and subsequent loss of various vitamins and minerals such as B, C, calcium, iron and zinc. Caffeine may aggravate osteoporosis by leaching calcium from the bones. Caffeine may increase intraocular pressure in persons with glaucoma. Caffeine aggravates stress in people who drink it every day.

Coffee Day:
In the United States, September 29 is celebrated as "National Coffee Day.

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