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Life for univerity students References:

Poole R, Kennedy OJ, Roderick P, Fallowfi el
JA, Hayes PC, Parkes J (November 2017).
“Coff ee consumption and health: umbrella
review of meta-analyses of multiple health
outcomes”.

Weinberg & Bealer 2001, pp. 3-4
Duke, James A. (1983). “Coff ea arabica L”.
Coffee Purdue University. Retrieved January 4, 2010.
Vincent, J.- C. in Clarke & Macrae, p.1.

Valeria Ocampo Montoya Kummer 2003, p.38
Advanced 3A
Teacher: Norma Carolina Terrones Palma

Coff ee, es probably one of the most popular drinks all over the world. Many people even
make sure to have a cup of coff ee to start the day well. Although, many of us can enjoy this
drink, very few of us know the process that involves doing it and the repercussion it could
have in our health.

Coff ee is a drink that is prepared from roasted coff ee beans. It is darkly colored, bitter, a
bit acid and has a stimulating eff ect in humans, primarily due to its caff eine content. It can
be prepared and presented in a variety of ways just like esspresso, French press, café latte
among others.

� e National Coff ee Association says “No one knows exactly how or when coff ee was
discovered, though there are many legends about its origin.” One of them is an Ethiopian
legend. � eir legend says the goat herder; Kaldi fi rst discovered the potential of these beans.
� e story says that Kaldi discovered coff ee after he noticed that after eating the berries from
a certain tree, his goats became so energetic. However, the earliest credible evidence of –
coff ee drinking- appears in a modern-day Yemen in Southern Arabia in the middle of the 15th
century in Sufi Shrines. It was in Arabia that coff ee seeds were fi rst roasted and brewed in a
similar way to how it is now prepared.

But, how is coff ee cultivated? In the specifi c words of Duke, James A, the traditional method
of planting coff ee is to place 20 seeds in each hole at the beginning of the rainy season. � is
method loses about 50% of the seeds’potential, as about half fail to sprout. But many countries
use diff erent methods now.

For the processing, berries have been traditionally selectively picked by hand. After picking,
green coff ee is processed by one of two methods, the dry process or the wet process method,
which incorporates fermentation into the process. When the fermentation is fi nished, the seeds
are washed with large quantities of fresh water to remove the fermentation residue. Finally,
the seeds are dried and after that, roasted.
Talking about health eff ects, an article named “Coff ee consumption and health: umbrella
review of meta-analyses of multiple health outcomes” says that a 2017 review of clinical
trials found that drinking coff ee is generally safe within usual levels of intake and is more
likely to improve health outcomes, than to cause harm at doses of 3 to 4 cups daily. Of course,
they are exceptions just like having bone fractures, or a possible increased risk in pregnant
women of fetal loss or decreased birth weight.
Coff ee is a drink that can be adapted to all tastes and the process that is followed is amazing
so we can fi nish tasting it.
Learning how to prepare coff ee is a form of art.

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