Coffee (Coffea arabica)

Botanical name

Coffea arabicaRubiaceae (Madder family)

is used

The roasted seedsthe „beans“ from the coffee cherry

The taste

Bitter, roasty, fruityArabica is milder than Robusta

Origin

EthiopiaMountain forests in the southwest of the country

Known for

Caffeine and chlorogenic acidsthe most consumed hot beverage in Germany

season

Year-roundroasted, always imported

On this page

Origin To use Ingredients Reinforced combinations & what clashes In the kitchen As a home remedy Ayurveda & TCM Warning notices Related to the topic Sources

In short

Coffee is the roasted seeds of a tropical shrub from Ethiopia. It has a stimulating effect, provides polyphenols such as chlorogenic acids, and large studies have shown it to have more beneficial than detrimental health effects – in reasonable amounts. However, limits are important: caffeine has an upper limit, unfiltered coffee raises LDL cholesterol, and drinking coffee with meals inhibits iron absorption.

OriginFrom the mountain forests of Ethiopia to the world

Frisch geröstete Kaffeebohnen in Nahaufnahme

The word "coffee" passed from Turkish to Arabic. qahwa back.

Wild grows Coffea arabica in the mountain forests of southwestern Ethiopia. From there, the shrub spread to Yemen, where Sufi monks in the 15th century drank an infusion of roasted beans to stay awake during nightly prayers. The first coffee houses in Europe opened in the 17th century.

Today, around 60 percent of the world's harvest comes from Arabica, the rest mainly from Robusta (Coffea canephoraArabica coffee grows in the highlands, has a more delicate and acidic taste, and contains about 1 to 1.5 percent caffeine. Robusta is more robust, grows in the lowlands, has a more bitter taste, and contains roughly twice as much caffeine – it is often found in espresso blends and instant coffee.

To useWhat coffee does for you

A cup of filter coffee (200 ml) contains on average about 90 mg caffeine, An espresso contains about 80 mg of caffeine. Caffeine blocks fatigue signals in the brain. According to the EFSA, up to [a certain amount] is sufficient for healthy adults. 400 mg of caffeine per day and up to 200 mg at a time is safe, for pregnant and breastfeeding women up to 200 mg per day.

Besides caffeine, coffee provides Chlorogenic acids Polyphenols are among the most important sources of this group of substances for many people. Depending on the variety and roast, a cup of coffee contains roughly 50 to 350 mg. A large review article in the BMJ found that people who drink about three to four cups a day are less likely to develop type 2 diabetes, liver disease, and cardiovascular disease than non-drinkers. These are observational data: they show correlations, not proof that coffee is the cause.

The preparation makes a difference. The beans contain the oils. Cafestol and Kahweol, which raise LDL cholesterol. A paper filter retains them almost completely, while they remain in coffee from a French press, Turkish coffee, or boiled coffee; espresso falls somewhere in between.

approx. 90 mgCaffeine in 200 ml of filter coffee

400 mgCaffeine per day is considered safe for adults.

200 mgDaily limit during pregnancy and breastfeeding

approximately 2 ×Robusta has as much caffeine as Arabica.

IngredientsThis is what's in coffee

Coffee contains caffeine, chlorogenic acids and the quinic acid lactones formed from them during roasting, trigonelline (which is partially converted to niacin), melanoidins from roasting, the diterpenes cafestol and kahweol, as well as small amounts of potassium, magnesium and niacin.

During roasting, also a residue is formed Acrylamide, Acrylamide is a substance that the EFSA classifies as possibly carcinogenic. Coffee is one of the main sources for adults; the EU sets guideline values for this. Instant coffee and coffee substitutes made from grains or chicory contain particularly high levels of acrylamide.

Enhanced combinationsWhat makes coffee better

Coffee is a pleasure - with a few rules regarding filters, time of day and meals.

filter

with Paper filters

It almost completely blocks cafestol.

spice

with cardamom

Arabian style - very aromatic.

sweetness

with Cinnamon instead of sugar

It rounds off the meal without the calories.

Water

with a glass of water

Like in a Viennese coffee house.

mocha

with cocoa

Even more polyphenols.

time

at Late morning

It disturbs sleep the least.

What contradicts itselfIt's best to avoid these combinations.

iron

not to eat

Brake the iron mounting - keep your distance.

thyroid

not with L-thyroxine

Take the tablet 30 to 60 minutes beforehand.

At evening

not from the afternoon

Caffeine's effects linger for many hours.

Unfiltered

not liters of stamp pot

Cafestol raises LDL cholesterol.

caffeine

not with energy drinks

The quantities add up.

Sugar

not as a syrup latte

Lots of sugar, lots of calories.

In the kitchenWhere he belongs

Filter coffeeHand infusion with paper filter.
espressoShort and powerful.
cappuccinoWith milk foam or oat drink.
Cold BrewCold-cured overnight, mild.
Coffee with cardamomArabic, without sugar.
AffogatoEspresso over vanilla ice cream.
TiramisuWith ladyfingers.
iced coffeeServe with ice cubes in summer.
Coffee rubFor grilled vegetables and meat.
Chocolate coffee cakeEspresso intensifies the cocoa.

Rule of thumb: For good filter coffee, use about 6 g of freshly ground coffee per 100 ml of water and let the water cool briefly after boiling (about 92 to 96 °C).

As a home remedyCoffee charcoal for diarrhea

Here's how it works

Coffee charcoal

Buy coffee charcoal powder at the pharmacy - burnt beans from your own pan or coffee grounds are no substitute.
Dosage according to package insert and stir the powder into a glass of water before drinking.
Drink plenty of fluids; in case of severe diarrhea, it is best to use an electrolyte solution from the pharmacy.
Take other medications 2 to 3 hours apart, because the charcoal can bind them.
If diarrhea lasts longer than 3 days, or if fever or blood in the stool occurs, consult a doctor.

For what

Commission E has given a positive assessment to coffee charcoal – green coffee beans roasted to the point of charring and ground – for nonspecific, acute diarrhea, and also for topical application in the case of mild inflammation in the mouth and throat. The charcoal binds substances in the intestine and has an astringent effect.

Crowd

For use only for a few days and only available as a pharmacy product. Always consult a doctor promptly if diarrhea occurs in infants, young children, and the elderly.

Ayurveda & TCMWhat the old systems say

Ayurveda

Coffee is not described in classical Ayurveda. According to modern understanding, it is considered bitter, hot, and stimulating – it stimulates Kapha but can throw Vata and Pitta out of balance, especially on an empty stomach.

Traditional Chinese Medicine

Coffee plays no role in classical TCM either. In Western TCM dietary theory, it is considered bitter, warming, and drying: it is said to provide short-term energy, but in excess depletes kidney yin.

Warning noticesWhen you should be careful

Please note

Pregnancy: no more than 200 mg of caffeine per day, which is about two cups of filter coffee.
Heart and nerves: Rapid heartbeat, restlessness, sleep disturbances or heartburn are signs to reduce the amount.
Medications: Some medications, such as certain antibiotics (gyrase inhibitors) or the antidepressant fluvoxamine, slow down the breakdown of caffeine; take L-thyroxine at a distance.
Iron deficiency: Drink coffee only 1 to 2 hours after eating, because it significantly reduces the absorption of plant-based iron.
Cholesterol: For those with elevated LDL cholesterol, filter coffee is used instead of French press or boiled coffee.
Coffee charcoal: not in combination with other medications and not for longer than a few days.

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

SourcesWhat is this based on?

EFSA NDA Panel. Scientific opinion on the safety of caffeine. EFSA Journal 2015; 13(5): 4102.
Poole R et al. Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes. BMJ 2017; 359: j5024.
Urgert R, Katan MB. The cholesterol-raising factor from coffee beans. Annual Review of Nutrition 1997; 17:305–324.
Morck TA, Lynch SR, Cook JD. Inhibition of food iron absorption by coffee. American Journal of Clinical Nutrition 1983; 37(3): 416–420.
EFSA CONTAM Panel. Scientific Opinion on acrylamide in food. EFSA Journal 2015; 13(6): 4104.
Commission E: Monograph Coffeae carbo (coffee charcoal). Federal Gazette No. 85 of May 5, 1988.