Kristin Hutchins
Angewandte Chemie International Edition,
June 27, 2022, Volume:
61, Issue:
26
Journal Article
Peer reviewed
Chemistry is fun because you often get to do experiments that few (or none) have done before. Plus, we are able to constantly pursue new ideas … A good day at work starts with coffee and classic rock ...…“ Find out more about Kristin Hutchins in her Introducing … Profile.
Coffee life in Japan White, Merry
2012., 20120401, 2012, 2012-05-01, Volume:
36
eBook
This fascinating book—part ethnography, part memoir—traces Japan's vibrant café society over one hundred and thirty years. Merry White traces Japan's coffee craze from the turn of the twentieth ...century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America. White's book takes up themes as diverse as gender, privacy, perfectionism, and urbanism. She shows how coffee and coffee spaces have been central to the formation of Japanese notions about the uses of public space, social change, modernity, and pleasure. White describes how the café in Japan, from its start in 1888, has been a place to encounter new ideas and experiments in thought, behavior, sexuality , dress, and taste. It is where a person can be socially, artistically, or philosophically engaged or politically vocal. It is also, importantly, an urban oasis, where one can be private in public.
Confronting the coffee crisis Bacon, Christopher M
2008, 20080118, 2008-03-04, 2008-01-18, 20080101, 20080201, Volume:
1
eBook, Book, Book Chapter
Combining interdisciplinary research with case study analysis at scales ranging from the local to the global, Confronting the Coffee Crisis reveals the promise and the perils of efforts to create a ...more sustainable coffee industry
Our morning cups of coffee connect us to a global industry and an export crisis in the tropics that is destroying livelihoods, undermining the cohesion of families and communities, and threatening ecosystems. Confronting the Coffee Crisis explores small-scale farming, the political economy of the global coffee industry, and initiatives that claim to promote more sustainable rural development in coffee-producing communities. Contributors review the historical, political, economic, and agroecological processes within today's coffee industry and analyze the severely depressed export market that faces small-scale growers in Mexico and Central America.
The book presents a series of interdisciplinary, empirically rich case studies showing how small-scale farmers manage ecosystems and organize collectively as they seek useful collaborations with international NGOs and coffee companies to create opportunities for themselves in the coffee market. The findings demonstrate the interconnections among farmer livelihoods, biodiversity, conservation, and changing coffee markets. Additional chapters examine alternative trade practices, certification, and eco-labeling, discussing the politics and market growth of organic, shade-grown, and Fair Trade coffees. Combining interdisciplinary research with case-study analysis at scales ranging from the local to the global, Confronting the Coffee Crisis reveals the promise and the perils of efforts to create a more sustainable coffee industry.
Contributors
Christopher M. Bacon, David B. Bray, Sasha Courville, Jonathan A. Fox, Stephen R. Gliessman, David Goodman, Carlos Guadarrama-Zugasti, Shayna Harris, Roberta Jaffe, Maria Elena Martinez-Torres, V. Ernesto Mendez, Ellen Contreras Murphy, Tad Mutersbaugh, Seth Petchers, Jose Luis Plaza-Sanchez, Laura Trujillo, Silke Mason Westphal
Brewing justice Jaffee, Daniel
2007, 2007., 20070328, 2007-04-27
eBook, Book
Fair trade is a fast-growing alternative market intended to bring better prices and greater social justice to small farmers around the world. But is it working? This vivid study of coffee farmers in ...Mexico offers the first thorough investigation of the social, economic, and environmental benefits of fair trade. Based on extensive research in Zapotec indigenous communities in the state of Oaxaca, Brewing Justice follows the members of the cooperative Michiza, whose organic coffee is sold on the international fair trade market. It compares these families to conventional farming families in the same region, who depend on local middlemen and are vulnerable to the fluctuations of the world coffee market. Written in a clear and accessible style, the book carries readers into the lives of these coffee producer households and their communities, offering a nuanced analysis of both the effects of fair trade on everyday life and the limits of its impact. Brewing Justice paints a clear picture of the complex dynamics of the fair trade market and its relationship to the global economy. Drawing on interviews with dozens of fair trade leaders, the book also explores the changing politics of this international movement, including the challenges posed by the entry of transnational corporations into the fair trade system. It concludes by offering recommendations for strengthening and protecting the integrity of fair trade.
The coffee plant
spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are ...currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the ...transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications. According to our analysis, the research in this field shows an explosive growth since 2017, clustered in five core applications: bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.
O perfil dos compostos bioativos em bebidas café depende do método de preparação. Kahweol e cafestol, diterpenóides lipídicos, mostraram impacto positivo na saúde humana, mas também produziram efeito ...de elevação do colesterol. Comparamos os teores de cafestol e kahweol em bebidas de café preparadas usando métodos comuns: filtrada, espresso e instantâneo. Utilizou-se Coffea arabica de alta qualidade. As bebidas filtradas (pano ou papel), espresso e instantâneo foram obtidas de grãos torrados e moídos. Cinco repetições genuínas de cada bebida foram preparadas e os extratos foram liofilizados. Um método validado baseado em UPLC forneceu o conteúdo de diterpenos. Os resultados foram relatados em mg de diterpeno por g de sólidos ou por dose padrão de 50 mL. O teor de sólidos das bebidas de café variou de 2,06 a 2,46 g 100 mL -1 . Todas as bebidas apresentaram baixo teor de diterpenos: 0,05 a 0,16 mg de kahweol e 0,11 a 0,14 mg de cafestol 50 mL -1 . A bebida instantânea mostrou o menor teor de kahweol e ausência de cafestol, redução relacionada ao processo de produção de café solúvel. O teor de diterpenos foi semelhante em cafés espresso e filtrados em papel. O café filtrado em pano apresentou menor teor de sólidos, mas níveis mais elevados de diterpenos (em mg g -1 de sólidos). Teores similares de cafestol e kahweol (mg 50 mL -1 ) foram observados nas bebidas filtradas e no espresso. Considerando o baixo nível de cafestol das amostras, um consumo moderado de café espresso, bebida instantânea ou filtrada não implicaria em um efeito hipercolesterolêmico.
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