Πότε ο καφές και το τσάι προκαλούν καρκίνο.

Πότε ο καφές και το τσάι μπορούν να προκαλέσουν καρκίνο;

Η κατανάλωση καυτών αφεψημάτων προκαλεί «πιθανόν» καρκίνο του οισοφάγου, ανακοίνωσε σήμερα ο Παγκόσμιος Οργανισμός Υγείας, ο οποίος αντίθετα ήρε τις υποψίες σχετικά με τον καφέ και το ματέ (λατινοαμερικανικό ρόφημα) που καταναλώνονται σε κανονικές θερμοκρασίες.

«Τα αποτελέσματα αυτά υποδηλώνουν ότι η κατανάλωση πολύ ζεστών αφεψημάτων είναι πιθανή αιτία καρκίνου του οισοφάγου και ότι η θερμοκρασία δείχνει να είναι η αιτία παρά τα ίδια τα αφεψήματα», δήλωσε ο Κρίστοφερ Γουάιλντ, διευθυντής του Διεθνούς Κέντρου Έρευνας για τον Καρκίνο (CIRC/IARC), στο τέλος μιας εργασίας επαναξιολόγησης από επιτροπή 23 ειδικών.

Μελέτες που διεξήχθησαν στην Κίνα, το Ιράν, την Τουρκία και σε χώρες της Λατινικής Αμερικής όπου το τσάι ή το ματέ καταναλώνονται κατά παράδοση πολύ ζεστά (σε σχεδόν 70 βαθμούς Κελσίου), έδειξαν ότι ο κίνδυνος καρκίνου του οισοφάγου αυξάνεται με την θερμοκρασία στην οποία καταναλώνεται το αφέψημα, υπογραμμίζει η υπηρεσία για τον καρκίνο του ΠΟΥ.

«Οι κανονικές θερμοκρασίες για τον καφέ και το τσάι στις ευρωπαϊκές χώρες και τη Βόρεια Αμερική είναι μέσα στο όριο αυτό, καταναλώνονται κάτω από τους 60 βαθμούς», εξηγεί ο δρ Ντάμα Λούμις, επιδημιολόγος του CIRC.

Ο καφές, ένα από τα αφεψήματα με τη μεγαλύτερη κατανάλωση παγκοσμίως, δεν θεωρείται στο εξής «ίσως καρκινογόνος», στο τέλος της επαναξιολόγησης που διεξήχθη στη βάση «1.000 και πλέον μελετών στον άνθρωπο και στα ζώα» που δεν καταλήγει σε «κανένα αποδεικτικό στοιχείο καρκινογόνου δράσης» από την κατανάλωσή του.

‘Οσο για το ματέ , εάν καταναλωθεί κρύο ή σε «όχι πολύ υψηλή» θερμοκρασία δεν έχει καρκινογόνο δράση, σύμφωνα με επιδημιολογικές μελέτες και πειράματα σε ζώα.

Ο καρκίνος του οισοφάγου είναι η όγδοη πιο συχνή αιτία καρκίνου παγκοσμίως και μια από τις κυριότερες αιτίες θανάτου από καρκίνο, με περίπου 400.000 θανάτους το 2012 (5% του συνόλου των θανάτων από καρκίνο).

Το CIRC δημοσιεύει τακτικά μονογραφίες, δηλαδή περιοδικά από το σύνολο της επιστημονικής βιβλιογραφίας για την καρκινογόνο δράση εξεταζομένων παραγόντων (χημικά προϊόντα, έκθεση κατά τη διάρκεια της εργασίας, καυσαέρια από κινητήρες ντίζελ, παράγοντες κινδύνου σε σχέση με τον τρόπο ζωής, όπως η πολύ μεγάλη κατανάλωση αλλαντικών…) τις οποίες επικαιροποιεί σε τακτική βάση.

Το CIRC καθορίζει έτσι μια ταξινόμηση που αρχίζει από την ομάδα 1 –«μπορεί να προκαλέσει καρκίνο στους ανθρώπους» ή «κάποιες καρκινογόνες ουσίες», έως την ομάδα 4, που είναι η χαμηλότερη βαθμίδα της ταξινόμησης και σημαίνει ότι το εξεταζόμενο είδος δεν είναι καρκινογόνο για τον άνθρωπο. Μέχρι σήμερα, περισσότεροι από 950 παράγοντες έχουν ελεγχθεί και ταξινομηθεί.

Η ταξινόμηση δεν αναφέρει το επίπεδο κινδύνου για την υγεία. Για παράδειγμα, το κάπνισμα ανήκει στην ομάδα 1 των γνωστών καρκινογόνων παραγόντων, αλλά η ταξινόμηση δεν αναφέρει πόσο αυξάνεται ο κίνδυνος σε συνάρτηση με τον αριθμό των τσιγάρων που καταναλώνει ο καπνιστής. Μέσα σε αυτή την ομάδα, ο κίνδυνος μπορεί να ποικίλλει σε μεγάλο βαθμό.

Πόσο θα κάνει ο καφές από το 2017

Πόσο θα κάνει ο καφές από το 2017;

Πικρές» επιβαρύνσεις στις εισαγωγές του καφέ προωθεί φορολογικά η κυβέρνηση, γεγονός που αναμένεται να αυξήσει σημαντικά την τιμή του καφέ στα ράφια των σούπερ μάρκετ και κατά συνέπεια και στις καφετέριες.

Σύμφωνα με κύκλους της αγοράς η φορολόγηση αυτή σε συνδυασμό με την αύξηση του ΦΠΑ από το 23% στο 24% μεταφράζεται σε αύξηση 40-60 λεπτών στην συσκευασία των 200 γρ καφέ (που είναι και η πιο συνηθισμένη) ή αλλιώς σε αύξηση της τάξης του 25% από την σημερινή τιμή από 1/1/2017.

Ο «ελληνικός» θα αυξηθεί κατά 20 με 30% το κιλό, ο καφές φίλτρου κατά 15 με 25%, ο στιγμιαίος και ο εσπρέσσο 15% με 20% το κιλό. Οι αυξήσεις αυτές θα μετακυληθούν στον καταναλωτή.

Για παράδειγμα η τιμή ένος freddo espresso για take away ανέρχεται στα 1,80 ευρώ με την αύξηση θα κοστίζει 30 λεπτά παραπάνω ήτοι 2,10 ευρώ.

Στην καφετέρια από 3,50 ευρώ σήμερα θα ξεπεράσει τα 4 ευρώ.

Όμως για να καταλάβετε τις μας περιμένει και γιατί καταστηματάρχες και καταναλωτές θα πρέπει να έχουμε μαζί μας κομπιουτεράκι, από την 1/1/2017 που θα ισχύσει η νέα φορολογία και σταδιακά θα ξεκινήσουν και οι ανατιμήσεις , διαβάστε τι θα ισχύσει:

Ο νέος νόμος 4389/2016 προβλέπει την επιβολή φόρου στην κατανάλωση του καφέ και στα παρασκευάσματα με βάση το εκχύλισμα καφέ:

2€ ανά κιλό καθαρού βάρους, στον εισαγόμενο ωμό καφέ κατά την εισαγωγή του

3€ ανά κιλό καθαρού βάρους, στον ψημένο καφέ

4€ ανά κιλό καθαρού βάρους, στον στιγμιαίο καφέ

4€ ανά κιλό βάρους που περιέχεται στο τελικό προϊόν, στον συσκευασμένο καφέ και στα παρασκευάσματα που περιέχουν καφέ

Το βασικό πρόβλημα της εφαρμογής του νέου νόμου, αφορά στην επιβάρυνση των 2€ ανά κιλό καθαρού βάρους στον ωμό καφέ, δεδομένου ότι η ποσοστιαία αύξηση στη συγκεκριμένη κατηγορία είναι έως και 15 φορές μεγαλύτερη, σε σχέση με τις άλλες κατηγορίες και επιβαρύνει αποκλειστικά τις ελληνικές βιοτεχνίες και καφεκοπτεία.

Σύμφωνα με τους επιχειρηματίες που δραστηριοποιούνται στο χώρο η επιβολή του φόρου επιβαρύνει δυσανάλογατις εταιρείες που εισάγουν, επεξεργάζονται και διαθέτουν στην αγορά τον ωμό καφέ, οι οποίες είναι ως επί το πλείστων μικρές και μεσαίες ελληνικές μεταποιητικές επιχειρήσεις, σε βάρος της εισαγωγής τελικού προϊόντος καφέ από μεγάλες επιχειρήσεις και πολυεθνικές.

Ενδεικτικά, η σύγκριση του ποσοστού επιβάρυνσης, μεταξύ ωμού καφέ και κάψουλας καφέ (αναγωγή ανά κιλό βάρους):

Ωμός καφές (προς επεξεργασία): 67-100%

Καφές σε κάψουλα (εισαγόμενος): 6-10%

Κατεψυγμένος καφές (εκχύλισμα): 7-9%

Η επιβολή του τέλους των 2€ ανά κιλό καθαρού βάρους, στον ωμό καφέ, αυξάνει το κόστος της πρώτης ύλης έως και 100% καθώς η πλειοψηφία του καφέ που εισάγεται στην Ελλάδα κοστίζει από 2 έως 3€.

Πλήττει σε μεγαλύτερη αναλογία τον ελληνικό καφέ, δεδομένου ότι εισάγεται πάντοτε ωμός, τη στιγμή που άλλοι τύποι καφέ εισάγονται απ’ευθείας ως τελικό προϊόν (κάψουλες, κατεψυγμένος) και δημιουργεί μεγαλύτερη επιβάρυνση μόνο στον ωμό καφέ, δεδομένου ότι μόνο αυτός είναι χρηματιστηριακό προϊόν, η τιμή του καθορίζεται από τα διεθνή χρηματιστήρια εμπορευμάτων και είναι άρρηκτα συνδεδεμένη με την ισοτιμία ευρώ / δολαρίου.

Επιπλέον η επιβολή του τέλους ανά κιλό βάρους κατά την εισαγωγή και όχι στο τελικό προϊόν, πλήττει μόνο την εισαγωγή πρώτης ύλης (δηλαδή την πρώτη μόνο κατηγορία), δεδομένου ότι μόνο ο ωμός καφές παρουσιάζει απόκλιση βάρους έως και 30% από την εισαγωγή του έως την τελική του μορφή (φυσιολογική φύρα κατά την επεξεργασία).

Τι προβλήματα δημιουργούνται

Σύμφωνα πάντα με τους επιχειρηματίες που δραστηριοποιούνται στο χώρο, με τη νέα φορολογία θα προκληθεί μείωση ανταγωνιστικότητας και αθέμιτος ανταγωνισμός, καθώς αυξάνεται η κυρίαρχη θέση των πολυεθνικών στην Ελλάδα από τη στιγμή που ο φόρος πλήττει δυσανάλογα τις επιχειρήσεις που εισάγουν ωμό καφέ, που είναι κατά συντριπτική πλειοψηφία μικρές και μεσαίες ελληνικές επιχειρήσεις.

Είναι ορατός ο κίνδυνος κλεισίματος ελληνικών επιχειρήσεων λόγω έλλειψης ρευστότητας: οι ελληνικές επιχειρήσεις που εισάγουν ωμό καφέ, προκαταβάλουν την αγορά του εμπορεύματος, έως και 30 ημέρες πριν από την παραλαβή του. Η επιβολή επιπλέον τέλους θα καταστήσει άμεσα μη βιώσιμες περισσότερες από 200 επιχειρήσεις.

Οι επιχειρήσεις που δραστηριοποιούνται στην αγορά δεν θα έχουν πρόσβαση σε δανεισμό και για (αδιευκρίνιστους) λόγους δεν είναι επιλέξιμες για προγράμματα χρηματοδότησης, πχ. ΕΣΠΑ.

Αυτό θα επιφέρει μείωση θέσεων εργασίας σε όλο το φάσμα της αγοράς του καφέ: οι ελληνικές επιχειρήσεις, σε όλο το φάσμα της αγοράς του καφέ (εισαγωγείς, καφεκοπτεία, κατασκευή μηχανών καφέ, σημεία εστίασης), ενδέχεται να προσφύγουν σε ριζικά μέτρα για την εξασφάλιση της βιωσιμότητάς τους, λόγω της δεδομένης μείωσης της κατανάλωσης που θα επιφέρει η αύξηση της τιμής λιανικής του καφέ.

Παράλληλα το υψηλό κόστος της πρώτης ύλης δημιουργεί τον κίνδυνο για δημιουργία παράλληλων αγορών και διάθεσης του καφέ χωρίς φορολογικά παραστατικά αλλά και της μη επίτευξης των δημοσιονομικών στόχων λόγω μείωσης της κατανάλωσης, που θα επιφέρει η αύξηση στη λιανική τιμή του καφέ, όπως ακριβώς έχει συμβεί για παράδειγμα στα καύσιμα.

Η επιβάρυνση θα καταλήξει και στους καταναλωτές, καθώς μέσω της ειδικής φορολόγησης θα επιβαρυνθούν κυρίως οι φθηνότεροι καφέδες (βλ. ελληνικός καφές) που καταναλώνεται ως επί τω πλείστων από ανθρώπους χαμηλής οικονομικής δυνατότητας.

Ποιους επηρεάζει άμεσα

Η επιβολή –κατά κύριο λόγο του τέλους των 2€ στο ωμό καφέ- επηρεάζει το σύνολο της αγοράς του καφέ.

Επιχειρήσεις – βιοτεχνίες παραγωγής καφέ: 1.000 επιχειρήσεις πανελλαδικά, ελληνικές, κυρίως οικογενειακές με λειτουργία επί δεκαετίες (5.000 εργαζόμενοι)

Επιχειρήσεις – βιοτεχνίες παραγωγής μηχανολογικού εξοπλισμού: 200 επιχειρήσεις πανελλαδικά

Εστίαση (κυρίως καφετέριες): 50.000 επιχειρήσεις πανελλαδικά (200.000 εργαζόμενοι)

Monumentally Modest, the Decent Espresso Machine Brings Wave of Innovation

To pull a decent shot of espresso given an adequately prepared basket, the remaining fundamentals are essentially a balancing act between water, heat, pressure and time. But what does it take to monitor each variable in real time, with the ability to fine tune any or all of them individually, for repeatable successful chorus-like profiles that yield consistently exceptional shots, even with the most challenging single-origins and blends? That is the question tackled by the Decent Espresso machine.

John Buckman, co-designer of the Decent Espresso machine that’s currently in production and on track for delivery in early 2017, is sensitive to his company’s position as a newcomer in an industry where reputation counts for a lot. Buckman is also the CEO of the company, which at this point also sells a variety of espresso accessories and tools such as a tamping cradle, digital milk thermometer, espresso scale, pressure-calibrated tamper and more.

Buckman is loath to make too many bold, loud claims about the capabilities of his machine or how it compares to other giants in the industry. Rather, he’s hoping that the sheer litany of advanced features, its performance in the demos he’s currently conducting on a West Coast tour, and that its co-designer is renowned coffee luminary Scott Rao will set the stage for swift adoption and embrace by the very demanding home and professional espressosphere.

The price helps, too. The basic model, which counts an intuitive touchscreen tablet interface and connectivity, pressure profiling, advanced steam-generating technology and the machine’s purportedly “rock solid” temperature stability among its long list of features, will retail for $999. That’s well below the typical price point of a high-end home or prosumer espresso option, and within striking distance of the consumer middle-ground. Meanwhile the “plus” model at $1,999 swells the feature list to include flow profiling, temperature profiling, steam profiling, the ability to automatically detect the end of the preinfusion, and more.

Preinfusion detection and true temperature and flow profiling and monitoring at the coffee bed are only a few of the capabilities offered by the Decent machine that the company says have never before been available on any other espresso machine ever, at any price. Meanwhile other arrows the company claims are in its quiver have to this point only been the stuff of far pricier, highest-end machines, such as a 3-bar blast of dry, endless steam from its insulated wand on a moment’s notice. Its steam-generating technology is akin to that of the Slayer Steam machine, which was itself a breakthrough that launched only about five months ago by one of the kingpins of professional espresso equipment.

“What we’re doing is a new musical instrument, and baristas are the musicians,” Buckman told Daily Coffee News of the machine, which grants unprecedented tweakability to so many variables, and provides so much data to reflect upon, the end result of it all has actually yet to be determined. Though the goal is, of course, better espresso.

While the inner workings and algorithms at play under the hood of the Decent machine are too complex for full explanation here, much of its magic is fostered by hardware that includes two pumps, two thermocoil heaters, two sensors embedded in the “ceiling” of the brew chamber over the bed of ground coffee, and a whole lot of mind-bending digital computation.

Of those two sensors, one detects temperature, the other is an electronic pressure gauge. Data from the group pressure sensor in combination with readings from a flow meter at the pump are what allow the machine to interpret when preinfusion has maxed out.

For near-instantaneous accuracy and stability of water temperature, a boiler of sorts keeps water at 150F at all times, and both the machine’s two pumps draw water from it. One pumps sends water through regular piping that leaves the water at 150F, the other feeds a thermocoil that rapidly heats water to 210F. These two sources combine at the grouphead to balance each other out into exactly the desired temperature, within about 1F degree, confirmed by the group temperature sensor.

This system also comes into play in compensating for the natural drop in temperature that a relatively cool bed of grounds always causes in virtually all other espresso machines to this point. Although if the goal is to mimic the temperature and pressure profiles of other classic electronic or manual-lever machines, a menu of presets in the Decent tablet software comes preprogrammed to do that, too.

The intense steam power, preceded only by Slayer on the professional scene and totally unprecedented on the home front, is achieved by the second thermocoil, which runs at 330F. “This is very energetic steam,” said Buckman.

The Decent’s espresso capabilities, according to Buckman, approach the level of what’s achieved on professional equipment that runs even pricier. “We’ve gone next to a Black Eagle and a Synesso and pulled similar shots, but it’s too early to tell, for me, whether we really can replicate those machines,” said Buckman. “They’re impressive pieces of technology. I don’t want to claim that we can do everything they can, I admire those machines too much.”

Apart from its technological breakthroughs, the Decent offers a material appeal as well. Users need never interact with anything plastic; the Portafilter handle is made of wood, and both its drips tray and its reservoir are hearty cast ceramic. It operates impressively quietly, and occupies an equivalent footprint to any other kitchen countertop machine.

Meanwhile the DE1+Pro model boasts beefed-up hardware, a plumb-in option, higher wattage for faster steam and additional internal fans for greater longevity of its electronics, raising the specs to what Buckman contends is true commercial capability and fortitude. “It’s happiest one shot after another,” said Buckman of the Pro model. “A café is going to buy four of these, so they have a 4-group machine. They’d be looking at somewhere like $11,000 for a 4-group machine, and if one were to break they’d have three groups running.”

As espresso gestalt though it may be, skeptics will inevitably point out that the Decent Espresso’s dependence on such complicated innards and an external tablet to boot is inevitably a sort of technological house of cards, with many more potential points of failure than simpler, albeit less groundbreaking machines. “It’s absolutely true. Basically it’s going to need to be time-tested,” Buckman self-assuredly conceded.

That time-testing publicly begins on the first of February, 2017, at which time the initial run of finished production units begins shipping. Buckman reported that since preorders for the Decent Espresso machine opened November 6 they’ve received about 110 orders. “We’re selling about five per day,” said Buckman, who is currently touring the West Coast performing demos with a beta unit. Scott Rao will join him for the upcoming southern California leg of the tour, after which Buckman will travel to the UK, and then back for more US demo touring into the new year.

HARD ROCK CAFE ATHENS

Located at 52 Adrianou Street in Monastiraki, just a stone’s throw away from the historic city center with stunning views of the Acropolis, the new Hard Rock Cafe Athens is a must-see for both visitors and locals alike.

The Café-Bar area features a beautiful internal atrium area with a sliding roof top. Guests can enjoy fresh, high-quality food from our food menu which includes a selection of our starters and salads, as well as our delicious Legendary burgers, steaks, fajitas and many more. Hard Rock Cafe's food items, are complimented by an extensive, award-winning drinks menu that includes delicious cocktails such as Hurricanes, Margaritas, signature favorites and Alternative Rock (alcohol-free) beverages, all available in Hard rock souvenir glassware. Hard Rock's cocktails are handcrafted, just like its cuisine and as authentic as the memorabilia on the walls.  

Memorabilia from Hard Rock iconic collection adorns the walls of Hard Rock Café Athens, including items form legendary and contemporary musicians from around the world. Fans will be able to see Lady Gaga's silver and black boots worn during a 2014 photo shoot; a black studded bass owned by American rocker, Gene Simmons; an acoustic guitar owned and signed by Chris Martin from Coldplay; and much more.  

The Rock Shop offers rock 'n' roll inspired items, as well as collectible Hard Rock Café merchandise in its exclusive retail location. Hard Rock's Athens-specific merchandise can only be purchased at this location, which offers an exclusive design quality that enhances each item's appeal.

Don't Miss a visit from Hard Rock Cafe Athens in order to enjoy a memorable experience! #ThisIsHardRock

RESTAURANT HOURS:

Daily: 09.30AM-12.30AM

BAR HOURS:

Daily: 09.00AM- 01.00AM

ROCK SHOP® HOURS:

Daily 09.30AM -12:00AM

GLADLY ACCEPTED

  

Potential mechanisms

Researchers have yet to discover a plausible mechanism to explain the associations between consumption of regular coffee, decaffeinated coffee or tea and a lower risk of developing type 2 diabetes.

A role for caffeine?

Since coffee and tea are the main sources of caffeine in the diet in most countries, it is difficult to directly separate an effect of caffeine from either coffee or tea. However, since decaffeinated coffee is reported to have a similar size association as regular coffee, it is unlikely that caffeine plays a role in the negative association for development of type 2 diabetes.

Paradoxically, acute caffeine intake leads to glucose intolerance and insulin insensitivity, while chronic caffeine has only a small effect on glucose metabolism²³. An acute study tested for the effects of caffeine in women with or without gestational diabetes. Caffeine did not affect glucose and insulin levels in the group without gestational diabetes. However caffeine impaired insulin sensitivity in women with gestational diabetes²⁴.

Other constituents

Other coffee constituents, in particular antioxidants like chlorogenic acid and trigonelline, reduce early glucose and insulin levels at 15 minutes in oral glucose tolerance tests (OGTT). Decaffeinated soluble coffee shows no effect in this test²⁵. These observations are in good accordance with the data of a French study reporting the strongest association for coffee consumed at lunchtime⁹.

Coffee could also partly inhibit postprandial hyperglycemia and hence prevent the occurrence of type 2 diabetes²⁶. According to a cross-sectional multi-ethnic study on 954 non-diabetic adults, the effect of caffeinated coffee is positively related to insulin sensitivity while decaffeinated coffee improves pancreatic beta-cells function²⁷.

Effect on subclinical inflammation – a new hypothesis

A Finnish study tested the effects of progressively increasing coffee consumption in obese volunteers in a medium term intervention trial (in the first month, participants abstained from coffee, for the second month 4 cups of coffee were consumed per day and in the third month, participants had 8 cups per day). No effects in the OGTT were seen. Coffee consumption appeared to have beneficial effects on some markers of subclinical inflammation, considered to be risk factors for type 2 diabetes²⁸.

A Greek study, which controlled for oxidative stress and inflammatory biomarkers, suggested that the inverse association between habitual coffee drinking and diabetes was found to be mediated by serum amyloid A levels (serum amyloid A is a lipoprotein that may be associated with chronic inflammation in the body)²¹.

Because of its high content of antioxidant compounds, coffee could contribute to the total antioxidant capacity of the diet that is necessary to reduce oxidative stress. Oxidative stress can lead to favorable conditions for the development of type 2 diabetes^29,30. This hypothesis has not yet been verified.

Other areas under investigation

Among the other mechanisms studied, a Dutch study did not find that either magnesium, potassium, caffeine or blood pressure were involved in coffee or tea’s association with type 2 diabetes⁸.

One Japanese study reported a link with psychological factors, perceived mental stress in men and Type-A behaviour in women³¹. Interestingly, further research has suggested that coffee consumption was inversely associated with depressive symptoms amongst a group of patients with type 2 diabetes. The authors suggested this might be due to biologically active compounds in coffee in addition to caffeine³².

A US case-control study found a correlation between coffee consumption and plasma levels of sex-hormone-binding-globulin, which directly modulate intracellular signalling of sex hormones that, themselves, play a critical role in type 2 diabetes development. This association was not found for decaffeinated coffee and tea³³.

In 2011, researchers at Harvard conducted a randomized controlled trial looking at the effects of caffeinated and decaffeinated coffee on biological risk factors for type 2 diabetes. They compared participants who consumed either 5 cups per day of soluble caffeinated coffee, decaffeinated coffee, or no coffee for 8 weeks. Compared with consuming no coffee, consumption of caffeinated coffee increased adiponectin and interleukin-6 concentrations, possibly reflecting anti-inflammatory and insulin sensitizing effects, whilst consumption of decaffeinated coffee decreased fetuin-A concentrations, a biomarker for inflammation and liver function. No significant differences were found between treatment groups for measures of glucose tolerance, insulin sensitivity and insulin secretion. The authors concluded that improvements in adipocyte and liver function, as indicated by changes in adiponectin and feutin-A concentrations, may contribute to beneficial metabolic effects of long-term coffee consumption³⁴.

Coffee consumption has been related to a decreased risk of type 2 diabetes mellitus among those with high levels of serum γ-glutamyltransferase. A 2012 study in a Japanese population examined the association between coffee and glucose tolerance and the effect modification of serum γ-glutamyltransferase on this association. These authors found coffee drinking to be protective against glucose intolerance. Furthermore, they suggested that the observed possible effect modification of serum γ-glutamyltransferase on the protective association between coffee and type 2 diabetes warrants further research³⁵.

Coffee consumption and type 2 diabetes

Coffee and risk of type 2 diabetes

One of the earlier studies into associations between coffee consumption and type 2 diabetes was a 2002 Dutch cohort study of 17,111 adults, which showed that those subjects drinking at least 7 cups of coffee per day were half as likely to develop type 2 diabetes⁵. This association was statistically significant. Since then, many other studies have confirmed this finding in other populations.

A 2009 systematic review with a meta-analysis of 457,922 individuals and 21,897 newly-diagnosed cases of type 2 diabetes from eight different countries considered a dose response effect⁶. The study showed a statistically significant negative association between coffee consumption and subsequent risk of type 2 diabetes, and the dose response analysis concluded that every additional cup of coffee, up to 6-8 cups per day, was associated with a 5-10% lower risk of developing type 2 diabetes. Drinking 3-4 cups of coffee per day was associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than 2 cups per day.

Since then, a number of epidemiological studies and reviews published from different countries have also confirmed the inverse association with coffee consumption^7-16.

Adding to the body of data, a 2013 multiethnic cohort study suggested that caffeinated (but not decaffeinated) coffee consumption was much more protective against diabetes in women of all ethnic groups than in men, where the relationship was borderline¹⁷.

Further dose response reviews have also been undertaken. A 2014 study concluded that participants who increased coffee intake by more than one cup per day over a 4 year period had an 11% lower risk of type 2 diabetes, whilst those who decreased coffee consumption by one cup per day had a 17% greater risk of type 2 diabetes¹⁸. Additionally, a 2014 review suggested a 12% reduction in risk of type 2 diabetes for every additional two cups of coffee per day, and a 14% reduction for every 200mg increment of caffeine per day.  This review also suggested that the effect was stronger for women than men¹⁹. A further 2014 review also concluded that the risk of diabetes was reduced by, respectively: 8, 15, 21, 25, 29 and 33% for 1-6 cups of coffee per day²⁰.

The significance of long-term habitual coffee drinking against diabetes onset was highlighted in a 10 year follow-up study from Greece²¹.

A 2016 review supported earlier research, concluding that there is mounting evidence for a reduced risk of type 2 diabetes in those who regularly drink 3-4 cups of coffee per day²².

Taking all the research together, almost all studies reported a statistically significant negative association for coffee consumption and type 2 diabetes. This similar observation in different populations, plus the dose response relation (lower incidence at higher consumption), are strong indications for a true association between consumption of coffee and the lower incidence of type 2 diabetes, with every additional cup of coffee, up to 6-8 cups per day, being associated with a 5-10% lower risk of developing type 2 diabetes^6,19,20.

Decaffeinated coffee and tea and risk of type 2 diabetes

As with caffeinated coffee, the majority of published studies that have evaluated the relationship between decaffeinated coffee or tea drinking and risk of type 2 diabetes have reported similar negative associations.

In a 2009 meta-analysis, similar statistically significant negative associations were found for the consumption of decaffeinated coffee and tea and risk of type 2 diabetes⁶.

A French study⁹ and a large US study with African-American women¹¹, also looked at the association for decaffeinated coffee. One of the two studies confirmed an association⁹; the other did not see a correlation¹¹. Additionally, a 2014 review concluded that in addition to an effect with caffeinated coffee, an 11% reduction for every 2 additional cups of decaffeinated coffee a day was also observed¹⁹.

Five of the epidemiological studies also looked at tea consumption^7,8,10,11,12. Two confirmed the negative association^8,12. The other three did not observe an association for tea consumption^7,10,11.

highlight of the week

The scientific evidence indicates that moderate coffee consumption is statistically significantly associated with a reduced risk of developing type 2 diabetes. This has potentially important implications in light of the already high and increasing prevalence of this disease.

The association is well-documented in several different populations and shows a consistent dose response, i.e. lower risk at higher consumption levels. Drinking 3-4 cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than 2 cups per day. Every additional cup of coffee, up to 6-8 cups per day (regular or decaffeinated) is associated with a 5-10% lower risk of developing type 2 diabetes. Moderate coffee consumption is typically defined as 3-5 cups per day, based on the European Food Safety Authority’s review of caffeine safety.

The statistically significant association, in combination with the consistent dose response relationship, is a strong indication for a true association between moderate coffee consumption and the lower incidence of type 2 diabetes. What is still lacking is a plausible mechanism to explain this association. There is no clear consensus on a potential mechanism, although observations of beneficial effects of coffee consumption on some markers of subclinical inflammation are promising.

The association between coffee/caffeine consumption and diabetes is specific to type 2 diabetes only. For more information on the difference between type 1 and type 2 diabetes, please refer to the media facts and figures section.
Type 2 diabetes is the most common type of diabetes. It usually occurs in adults, but is increasingly seen in children and adolescents. In type 2 diabetes, there is a combination of inadequate production of insulin and an inability of the body to respond fully to insulin (insulin resistance). Being overweight is a main cause of type 2 diabetes, which is also influenced by lifestyle factors such as poor diet, lack of physical activity, and excessive alcohol consumption.

 

In 2015, it was estimated that 415 million adults around the world were living with diabetes (types 1 and 2 collectively). This number is predicted to increase to 642 million by 2040¹. In Europe, about 60 million people have diabetes, or about 10.3% of men and 9.6% of women aged 25 years and over¹. It is estimated that this figure will reach 71 million by 2040².

In Europe, diabetes caused 627,000 deaths in 2015: about one quarter (26.3%) of those deaths were in people under the age of 60. Estimates indicate that diabetes was responsible for 9% of total health expenditure in Europe in 2015, equivalent to USD 156 billion¹.

Age is an important risk factor for type 2 diabetes. In Europe, 30.8% of the general population were aged between 50 and 79 in 2015, and this percentage is expected to increase to 35.6% by 2040¹. To a large degree, the high prevalence of type 2 diabetes and impaired glucose tolerance are a consequence of the ageing of Europe’s population. However, diabetes is now increasingly affecting adolescents and children and the highest increase is in the 30-40 year old age group³.

The twin epidemics of obesity and diabetes already represent the biggest public health challenge of the 21st century. It is estimated that at least half of all diabetes cases would be eliminated if weight gain in adults could be prevented⁴.

The Confluence Rise to Prominence Continues with Huge New Production Plant

Images courtesy of Confluence Coffee Co.

Last time we checked in with RTD cold brew-monger Confluence Coffee Co. they were just growing out of the 80-square-foot space of the shared facility in which they’d started, into a 1,600-square-foot former home of Blanchard’s Coffee Roasting, whose roasting services they continue to utilize today for their primary ingredient. That was barely over nine months ago, yet once again they’re on the move, this time to another larger facility of about 10,000 square feet.

“We’re really trying to expand our capacity to the point where we’re not limited at all in the deals we’re able to do with larger grocery stores,” Confluence Coffee Co. Co-founder Mike Woitach told Daily Coffee News. “We’re trying to have the space to fill things out for the next three years.”

At the new facility at 2522-F Hermitage Road in South Richmond, about six miles from the previous spot, Woitach said they’ll initially be swelling their monthly production capacity from 35,000 cans per month up to 135,000, with the ability to add additional tanks as needed for the foreseeable future. The boost will help them meet the demand of their new relationship with UNFI, which Woitach said is the largest natural foods distributor in the U.S..

“That will open up a lot of opportunity for us to ship to different parts of the country,” said Woitach, who hopes to see Confluence grow into a nationwide brand. The company will also endeavor to expand its own direct distribution efforts, aiming at offices and more unique accounts such as golf courses or other facilities not typically serviced by a standard grocery distributor.

Woitach said that canning will be brought in-house, which means some of the new space will be used for warehousing packaging materials, while they’ll also begin a private-label brewing and canning service for a couple new clients within the next six months to help fill out the capacity of the new plant in the short term. Said Woitach, “We’re investing a lot of money into the equipment and things, so if we can work with other companies that don’t necessarily want to do that but want to take advantage of the research and work that we’ve done, we’re happy to help them.”

Batch sizes on the initial array of new equipment will double from the current 472 gallons. Woitach said the company is currently seeking both organic and vegan certifications, while their inventiveness with sophisticated and subtly-applied flavorings continues, including a new maple toasted-coconut-infused nitro cold brew that is replacing an orange-infused nitro, Woitach said.

Confluence hopes to be up and running in the new facility by the middle of next month. From there, Woitach anticipates some “tap takeovers” and a pop-up tour to continue spreading awareness of the brand, confident that the new expansive digs will accommodate growth without issue. “It should give us a nice buffer, and hopefully we can just focus on growing the Confluence brand of craft beer-inspired coffee products, and getting it through new and different channels

Milk Delivery and Auto Tamping with Barista Technology’s Moobar and Puqpress

Advancements in barista tools and tech don’t increase the comfort and convenience of barista work merely for pleasure’s sake. While the best tools for the job can aid in worker satisfaction and physical wellbeing, promoting short-term retention and long-term career aspirations of professional baristas, they can also improve product consistency, waste reduction and service speed — all positively contributing to a café’s bottom line.

One innovative tool spotted at select booths around the SCAA Expo in Atlanta back in April is the Puqpress, an automatic, programmable tamping machine that quickly provides a precise, user-settable amount of pressure to a dosed portafilter. In little more than one second, the Puqpress applies a perfectly level force of anywhere from 20 to 60 pounds of pressure, either with a flat-bottom or other style tamper surface available in various diameters, according to the manufacturer.

The Puqpress

The device also accounts for the distribution of coffee inside the basket. “If the coffee is distributed unevenly, the water will seek the way of least resistance,” Puqpress marketing director Sander Peterse told Daily Coffee News. “To minimize this problem, we manufactured the Puqpress in such a way that it actually tamps twice. Once softly, mainly to distribute the coffee but not yet compress, and the second time forcefully to actually compress the coffee.”

Negating potential inconsistencies and saving both the time and the repetitive physical strain related to tamping, adoption of the Puqpress has been swift, as the company reported that since its product launch in 2015, distribution has extended to 41 countries. It is currently available in the United States through Chris Coffee Service, with a sticker price ranging from $855 to $879, and tamping diameter options ranging from 53mm to 58.3mm.

Barista Technology, parent company of the Puqpress brand, was founded in Amsterdam, The Netherlands by Puqpress inventor and CEO Laurens Pluimers in 2011. “Somehow people on the internet think we are Norwegian, though nothing could be further from the truth,” Peterse clarified. “We are founded in the Netherlands, designed by Dutchmen and the Puqpress team is 100 percent Dutch as well.”

Adding to the confusion somewhat is Barista Technology Australia Ltd., founded by coffee entrepreneur Brett Bolwell in 2015 as the Australia-based distribution company for Puqpress. Bolwell comes to BTAU after having spent eight years at the helm of automatic coffee machine business Espresso Essential, and then several more years at various roasting and espresso-related businesses. BTAU is now also launching an innovative product of its own, unrelated to the Puqpress, developed in collaboration with beverage dispensation company Andale: Moobar, an automatic café milk delivery system.

The Moobar milk delivery system.

The Moobar officially launched in Australia last month after about a year of research and development. Despite apparent similarities, it has no connection to the Juggler, another coincidentally Australia-born milk delivery system that launched in 2013. Moobar purports to increase productivity by up 30 percent while cutting plastic and other milk-carton material waste, particularly in high volume cafes.

The system can be programmed for up to five precise dosages of milk and delivers two different milks to a single spout. It requires cleaning only once a week thanks to refrigeration of its delivery lines. Spout heads are available in custom colors, installation is compatible with existing under-counter fridges, and its countertop build includes a pitcher rinser.

Bolwell reported that the company is currently taking inquiries for distribution opportunities internationally. He projected that the Moobar will be available in the U.S. by the middle of 2017. “Barista Technology [AU] is currently working on a number of new products, such as an automatic counter top milk frother, and an automatic coffee puck remover due for release mid-2017 also,” Bolwell told Daily Coffee News.

Peterse meanwhile reported that Puqpress is also currently at work on the second generation of their product, which includes such improvements as a further enhanced distribution solution and technology to address factors related to static discharge. They’re also developing another auto-tamping model in collaboration with Mahlkonig/Ditting, a flat-surfaced variant designed to fit perfectly underneath Mahlkonig’s K30 grinder.

“It is kind of a special project, which is why I can’t tell you much more about it yet,” said Peterse, though he did project a estimated launch of Spring, 2017. There is no date yet for the second generation of the universal Puqpress.