Proceedings, Volume 109, Issue 1

In submitting conference proceedings to Proceedings, the Volume Editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the Volume Editors [...]

Colombia, one of the world’s leading coffee suppliers, is experiencing a decline in its production capacity due to climate change, resulting in fewer suitable areas for growing its mild coffee varieties. The traditional Coffea arabica cultivati...

Coffee grounds represent a significant waste product of the food industry [...]

Often, in the discussion of reducing the climate impact of coffee, there is a short-term focus on what is needed to hit short-term (2030) targets. To deliver systemic change, it is important to also look at what is needed to deliver in the long term....

In 2019, the voluntary initiative “Kajve” was established to improve the quality of life of smallholders in Chiapas, a hotspot for Mexican production where coffee often represents the main income source yet low production often keeps hous...

Effective forest degradation monitoring is crucial for devising targeted interventions to curb carbon emissions and safeguard ecosystem services. In Ethiopia, where coffee farming is intricately tied to forest health, understanding and managing degra...

The coffee industry is at a critical juncture where traditional business models and operational practices are no longer sufficient to ensure long-term sustainability and competitiveness. This study explores the imperative need for disruptive innovati...

Deforestation in coffee-growing regions has long been difficult to accurately detect at scale, hampering efforts to protect rainforests. Recent advances in satellite technology and machine learning, however, offer a solution. Our team has developed a...

The coffee sector is facing a number of challenges in 2024, including the implementation of the new European Union (EU) deforestation regulation, the proposed reclassification of dichloromethane, the significant increase in the price of green coffee,...

Climate change poses significant threats to coffee supply chains, highlighting the crucial role of coffee genetic resources in enhancing resilience and improving the livelihoods of coffee farmers. Increasing climate change effects are intensifying pr...

The spoilage of roasted coffee products is largely suppressed through industry standards regarding storage and packaging. Conversely, biological contamination can be attributed to cross-contamination. Meanwhile, the increasing trend at the upper end...

Dichloromethane (DCM) is extensively used around the globe in various applications, such as in closed industrial installations for food processing or pharmaceutical extractions (vitamins, antibiotics, etc.). In the coffee sector, it is used as an ext...

Coffee brew is a widespread beverage in human diet with several recognized health benefits. However, the relationship between the chemical portfolio of molecules present in coffee and their bioactive functions are still overlooked. One of the compoun...

The genetic conformity of the cultivated varieties of coffee is key for the sustainability of coffee growing. In the past years, various studies have shown that genetic conformity was overall low. This situation is mainly due to a lack of professiona...

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powde...

Mass spectrometric non-target screening (NTS) is a powerful analytical strategy applied, among others, in environmental analysis, metabolomics, and foodomics. It is well suitable for the analysis of complex sample sets and can be used to compare, eva...

The 2nd International Coffee Convention 2024 (ICC2024), scheduled for 17–18 October 2024, in Mannheim, Germany, seeks to advance the discussions from the successful ICC2023 [...]

In the European Union (EU), the labeling of coffee and coffee by-products adheres to comprehensive regulations aimed at ensuring product transparency and consumer safety. According to Regulation (EU) 1169/2011, the mandatory particulars that must app...

Brain–gut axis disorders, such as functional dyspepsia and irritable bowel syndrome (traditionally known as functional gastrointestinal disorders), have a prevalence of more than 10% in most countries and affect females more than males. In thes...

The first scientific reports on coffee and health date back to the 16th century. Since then, coffee has been prescribed by physicians and used for several purposes, although controversies about its positive or negative effects on health were always p...

This presentation builds upon the Sarawak Liberica Refinement Project introduced at the 2023 International Coffee Convention (ICC), focusing on advancements in coffee preparation and business strategies. The study explores how Liberica coffee (Coffea...

Different actors have observed divergences and imbalances related to quality understanding and value appropriation in the coffee value chain. Reducing this gap and ensuring sustainability requires innovative strategies. The “Coffee Grower&rsquo...

The genetic diversity of wild Coffea species holds immense potential for the enhancement of cultivated coffee trees, offering solutions to challenges such as disease resistance, climate adaptability, and yield improvement. This study leverages modern...

Caffeine is an alkaloid belonging to the methylated xanthine family. It is found in various foods of plant origin, including tea leaves, guarana berries, and coffee beans. Due to its stimulating effect on the central nervous system and the associated...

As a global commodity with profound economic and social impact, coffee’s uniqueness is rooted in its distinctive flavor profile, characterized by roasty odors and a bitter taste. Mozambioside, a diterpene glucoside predominantly found in Arabic...

Due to the European Regulation on Deforestation-Free Products (EUDR), coffee and other commodities and their derived products from deforested areas will be prohibited from being placed on the European Union (EU) market starting in December 2024. With...

There is a lack of innovation and process development in the post-harvest processing of coffee. The prevailing methods, such as wet washing, semi-dry/honey and natural drying, are still used to improve the sensory quality of coffee. Little attention...

In the coffee industry, approximately 60% of coffee fruit components are discarded after harvest, posing potential environmental challenges. To repurpose these organic by-products for human consumption, fresh coffee husks from wet coffee processing a...

The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a cen...

It all began with Arabica coffee seeds that crossed the Red Sea from Ethiopia to Yemen. It continued with seeds smuggled out of Yemen in various directions. Gesha, one of the cultivars producing the most expensive coffees in the world, went from Ethi...

The present work summarizes the results of a 15-week student project addressing the field of sustainable coffee farming. Coffee farmers often lack scientific knowledge concerning the coffee varieties they cultivate, and having grown coffee for genera...

The European Union Deforestation Regulation (EUDR) poses significant challenges for the global coffee industry. All the stakeholders involved, from smallholder farmers to global farming, trading and production corporations, are struggling with compli...

In 2016, the International Agency for Research on Cancer (IARC) classified the drinking of very hot beverages above 65 °C as “probably carcinogenic to humans” (Group 2A), with esophageal squamous cell carcinoma (ESCC) particularly ass...

For many years, coffee has maintained its place in Turkey as Turkish coffee (i.e., boiled, finely ground, unfiltered), and has become globally recognized. However, in recent years, especially for young people, filter coffee has become more popular, i...

This study examines the acrylamide levels in a range of roasted coffee samples from Bahrain, with a particular focus on traditionally very light roasted coffees. Acrylamide, classified as a Group 2A carcinogen by the International Agency for Research...

‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturat...

Coffee consumption is expected to steadily rise in the next few years, with an increasing incidence of Coffea canephora on the market. To date, consumers are demanding high-quality and healthy beverages produced in an environmentally respectful manne...

During coffee roasting, temperatures exceeding 200 °C induce chemical reactions such as the Maillard reaction, altering the beans’ chemical and sensory properties. This leads to positive and negative changes, including the formation of chem...

Coffea canephora, or Robusta, plays an important role in the Italian coffee scene, particularly in the preparation of espresso, contributing to the coffee’s intense flavor and rich crema. But why do Italians prefer this type of coffee? Why does...

Coffea arabica and C. canephora with all varieties make up for the largest share of cultivated coffee worldwide, whereas the C. liberica species only represents a minor proportion. This is mainly because the taste profiles of C. canephora and C. libe...

Coffee by-products, such as coffee leaves, are components of the coffee plant that remain underexplored. In recent years, driven by efforts from both the public and private sectors to pursue circular economy goals, there has been a resurgence in the...

Coffea arabica (Arabica) and C. canephora (Robusta, Conilon) have satisfied the requirements of the coffee sector for the last 125 years. In the face of myriad challenges, most notably climate change, the coffee species crop portfolio requires divers...