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Morning Coffee Dilemma

PBL 2013
by

Agnieszka Gadecka

on 17 June 2013

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Transcript of Morning Coffee Dilemma

Morning Coffee
Dilemma

Presented by:
Coffee Cherry Group

Supervisor:
dr inz. Agnieszka Stobiecka
.
Thank you
for your attention

Experimental part
Brazil 43 484
Columbia 7 800
Ethiopia 6 500
Vietnam 21 000
Indonesia 8 620
Legend has it...
An Ethiopian shepherd named Kaldi was the first to discover the stimulating effect of coffee, when he found his goats dancing joyously after eating red cherries from the nearby shrub.
Leading producers
(in thousand bags per year)
Coffee consumption in selected countries
per capita [kg]
Top origins of coffee for Poland
Source: International coffee organization, 2011
Process of coffee
production
Cultivation
Harvesting
Processing
Coffee cupping
CAFFEINE
The highest caffeine content in ground coffee per cup

Decaffeinated coffee is not completely devoid of caffeine

Caffeine content is independent
on the coffee price, it depends
on the brand

Substances used in production of instant coffee (Inka) can exaggerate the amount of caffeine
ANTIOXIDANTS
ADDITIVES
Results
Which is better?
Source: International coffee organization, 2011
Transport
Blending
Decaffeination
Roasting
Ground Coffee
grinding
Instant
Coffee
Freeze-drying
Spray
drying
coffee.....4 cal/cup
sugar.........................16 cal/teaspoon
artificial sweetener.....4 cal/packet
whole milk.............9 cal/tablespoon
skim milk...............5 cal/tablespoon
half and half..........20 cal/tablespoon
cream....................52 cal/tablespoon
whipped cream......70 cal/tablespoon
Calories of coffee beverages
Conclusions:
• Results form both methods are in agreement.
• Amount matters.
• Preparation of brew impacts the amount of antioxidants in coffee cup.
Measuring method: Folin-Ciocalteau and DDPH reagents
Folin-Ciocalteau reagent
In comparison to T. Niseteo et. al, SciVerse ScienceDirect, 2012
DPPH reagent
Sample color change after addition of DPPH reagent
Comparison of antioxidant potential on the basis of the percent of inhibition
vs
temperature
coffee
fineness
extraction
time
water
storage
consumption
CONCLUSIONS
Health aspect of coffee drinking
Benefits
Risks
Lower risk of type 2 diabetes, Alzheimer’s disease and dementia
Liver protection
Reduced risk of cancer
Anti-depressant action
Improved cognitive performance
Moderate consumption may reduce the risk of cardiovascular diseases
Caffeine may provide protection from Parkinson's disease
Source: JAMA, 2000;283(20):2674-2679
Unfiltered coffee causes mild elevations in cholesterol level
Unpleasant symptoms in case of overdose or withdrawal
Risk of dehydration
Sleeping disorders
Increased blood pressure in non-habitual consumers
Tips for consumers
General, true-life knowledge about various aspects of coffee
Experimental methods, and practical experience in laboratory work
Managing time, working with people and managing conflicts
Information/knowledge exceeding our field of study
Increased level of consumer awareness

Coffee price does not reflect its quality
Legend:
Samples P1,P6 -instant coffees
Sample P3 – instant decaffeinated coffee
Samples P4,P5- ground coffees
Sample P2- instant Inka
Legend:
P1*
- instant coffee sample with total additive content
10%
of total cup volume.
Legend:
P3
– instant decaf coffee sample with total additive content
25%
of total cup volume.
P3*
– instant decaf coffee sample with total additive content
10%
of total cup volume.
Source:www.silverskincoffee.ie/articles/caffeine-content
What have we learned?
Full transcript