Coffee, a globally enjoyed beverage, has a rich history and complex composition. Brewed from roasted and ground coffee beans, it's known for its stimulating effects, primarily attributed to caffeine. Beyond its traditional consumption, coffee has found its way into weight loss strategies, with specific ingredients added to potentially enhance its effects. This article explores the ingredients often found in weight loss coffee, such as Mr. Hoffman's, and examines their purported benefits and scientific backing.
The Foundation: Coffee Itself
Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Coffee production begins when the seeds from coffee cherries (the Coffea plant's fruits) are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee).
Though coffee is now a global commodity, it has a long history tied closely to food traditions around the Red Sea. Credible evidence of coffee drinking as the modern beverage subsequently appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to how it is now prepared for drinking. Up to the end of the 17th century, Yemen was the world’s sole gateway for coffee. The two most commonly grown coffee bean types are C. arabica and C. robusta. Coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, the Indian subcontinent, and Africa. Green, unroasted coffee is traded as an agricultural commodity.
A Historical Perspective
The word coffee entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve (قهوه), borrowed in turn from the Arabic qahwah (قَهْوَة). Medieval Arabic lexicons traditionally held that the etymology of qahwah meant 'wine', given its distinctly dark color, and was derived from the verb qahiya (قَهِيَ), 'to have no appetite'. The word qahwah most likely meant 'the dark one', referring to the brew or the bean; qahwah is not the name of the bean, which are known in Arabic as bunn and in Cushitic languages as būn. Semitic languages have the root qhh, 'dark color', which became a natural designation for the beverage.
The earliest recorded reference to the coffee bean and its qualities appears in a treatise by Al-Razi, which describes the bean, referred to as "bunchum", as "hot and dry and very good for the stomach". There is no confirmed evidence, either historical or archaeological, of coffee as a drink being consumed before the 15th century. The beverage appears to be a relatively recent development. One of the most important of the early writers on coffee was Abd al-Qadir al-Jaziri, who in 1587 compiled a work tracing the history and legal controversies of coffee entitled Umdat al Safwa fi hill al-qahwa in which he claims that the coffee bean originated in the "land of Sa'ad ad-Din, and the country of Abyssinia, and of the Jabart, and other places of the land of ‘Ajam, but the time of its first use is unknown, nor do we know the reason." Al-Jazīrī further asserts that coffee was introduced to Cairo at the start of the sixteenth century by Sufi devotees. Another account of coffee in text is by the sixteenth century Islamic scholar Ibn Hajar al-Haytami who writes about the plant’s development from a tree in the Zeila region. In 1542, a Portuguese crew met with a ship from Zeila transporting clarified butter and coffee to Al-Shihr in Yemen. The use of coffee is believed to have spread across the Red Sea to the Rasulid sultanate of Yemen, who maintained cultural and commercial ties with the Adal Sultanate. Other sources of coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen, where coffee seeds were first roasted and brewed in a similar way to how it is prepared now. Coffee was used by Sufi circles to stay awake for their religious rituals.
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Coffee's Global Spread
During the latter half of the sixteenth century, Yemen saw the rise of a thriving coffee economy. Farmers began cultivating coffee extensively on mountain terraces overlooking the Tihama plain. From there, well-organized trade routes connected Yemen’s ports with major markets in Jeddah and Cairo. By the 16th century, coffee had reached the rest of the Middle East and North Africa. The first coffee seeds were smuggled out of the Middle East by Sufi Baba Budan from Yemen to India during the time. Before then, all exported coffee was boiled or otherwise sterilized. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest.
Thriving trade brought many goods, including coffee, from the Ottoman Empire to Venice. From there it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink". Through the efforts of the British East India Company, coffee also became popular in England. In a diary entry of May 1637, John Evelyn recorded tasting the drink at Oxford in England, where it had been brought by a student of Balliol College from Crete named Nathaniel Conopios of Crete. Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today.
When coffee reached North America during the Colonial period, it was initially not as successful as in Europe, as alcoholic beverages remained more popular. During the 18th century, coffee consumption declined in Britain, giving way to tea drinking. According to Captain Haines, who was the colonial administrator of Aden (1839-1854), Mokha historically imported up to two-thirds of its coffee from Berbera-based merchants before the coffee trade of Mokha was captured by British-controlled Aden in the 19th century.
The Frenchman Gabriel de Clieu took a coffee plant to the French territory of Martinique in the Caribbean in the 1720s, from which much of the world's cultivated arabica coffee is descended. Coffee thrived in the climate and was conveyed across the Americas. Coffee was cultivated in Saint-Domingue (now Haiti) from 1734, and by 1788 it had supplied half the world's coffee. The conditions that the enslaved people worked in on coffee plantations were a factor in the soon to follow Haitian Revolution.
Coffee Production and Economic Impact
In the late 1500s, Yemen developed a booming coffee economy. Farmers grew coffee on mountain terraces above the Tihama plain, and trade routes linked its ports to Jeddah and Cairo. By the 1600s, coffee had surpassed the global spice trade. Up to the end of the 17th century, Yemen was the world’s main producer for coffee and Mocha was considered the worlds largest shipping port for coffee.
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Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822. After this time, massive tracts of rainforest were cleared for coffee plantations, first in the vicinity of Rio de Janeiro and later São Paulo. Brazil went from having essentially no coffee exports in 1800 to being a significant regional producer in 1830, to being the largest producer in the world by 1852.
Many countries in Central America took up cultivation in the latter half of the 19th century, and almost all were involved in the large-scale displacement and exploitation of indigenous people. Harsh conditions led to many uprisings, coups, and bloody suppression of peasants. The notable exception was Costa Rica, where a lack of ready labor prevented the formation of large farms.
Rapid growth in coffee production in South America during the second half of the 19th century was matched by an increase in consumption in developed countries, though nowhere has this growth been as pronounced as in the United States, where a high rate of population growth was compounded by doubling of per capita consumption between 1860 and 1920. Coffee has become a vital cash crop for many developing countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income.
Origin Stories
There are multiple anecdotal origin stories which lack evidence. In a commonly repeated legend, Kaldi, a 9th-century Ethiopian goatherd, first observed the coffee plant after seeing his flock energized by chewing on the plant. This legend does not appear before 1671, first being related by Antoine Faustus Nairon, a Maronite professor of Oriental languages and author of one of the first printed treatises devoted to coffee, De Saluberrima potione Cahue seu Cafe nuncupata Discurscus (Rome, 1671), indicating the story is likely apocryphal. Another legend attributes the discovery of coffee to a Sheikh Omar. Starving after being exiled from Mokha (a port city in what is now Yemen), Omar found berries.
Coffee Plant Species
Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan. Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10-15 cm (4-6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at the base to form interpetiolar stipules, characteristic of Rubiaceae. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously. Gynoecium consists of an inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature, they are green, and they ripen to yellow, then crimson, before turning black on drying. Coffea arabica is predominantly self-pollinating, and as a result, the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, and C. liberica are self-incompatible and require outcrossing. The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective process of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside after six to twelve months.
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Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora). Robusta coffee tends to be bitter and has less flavor but a better body than arabica. For these reasons, about three-quarters of the coffee cultivated worldwide is C. arabica. Robusta strains also contain about 40-50% more caffeine than arabica. Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Additionally, robusta is less susceptible to disease than arabica and can be cultivated in lower altitudes and warmer climates where arabica does not thrive. The robusta strain was first collected in 1890 from the Lomani River, a tributary of the Congo River, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries. In particular, the spread of the devastating coffee leaf rust (caused by the fungal pathogen Hemileia vastatrix), to which arabica is vulnerable, hastened the uptake of the resistant robusta.
Factors Affecting Coffee Taste
Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java, and Kona.
Threats to Coffee Plants
Coffee wilt disease or tracheomycosis is a common vascular wilt found in Eastern and Central Africa that can kill coffee trees it infects. It is induced by the fungal pathogen Gibberella xylarioides. Mycena citricolor, American leaf spot, is a fungus that can affect the whole coffee plant. It grows on leaves, resulting in leaves with holes that often fall from the plant.
Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are beetles, and over a quarter are bugs. Some 20 species of nematodes, 9 species of mites, and several snails and slugs also attacked the crop. Birds and rodents sometimes eat coffee berries, but their impact is minor compared to invertebrates. In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Mass spraying of insecticides has often proven disastrous, as predators of the pests are more sensitive than the pests themselves. Instead, integrated pest management has been developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favoring pests. The 2-mm-long coffee borer beetle (Hypothenemus hampei) is the most damaging insect pest of the world's coffee industry, destroying up to 50 percent or more of the coffee berries on plantations in most coffee-producing countries. The adult female beetle nibbles a single tiny hole in a coffee berry and lays 35 to 50 eggs. Inside, the offspring grow, mate, and then emerge from the commercially ruined berry to disperse, repeating the cycle. Pesticides are mostly ineffective because the beetle juveniles are protected inside the berry.
Key Ingredients in Weight Loss Coffee and Their Purported Benefits
The concept of using coffee for weight loss revolves around enhancing its metabolic effects and appetite-suppressing qualities through the addition of specific ingredients. While individual results may vary, and it's essential to consult with a healthcare professional before making significant dietary changes, here's a breakdown of common ingredients found in weight loss coffee:
1. Cinnamon
Adding cinnamon to your morning cup can help reduce hyperglycemia, increase fat burning, and decrease inflammation. In one recent study, when researchers added cinnamaldehyde-the phytonutrient responsible for cinnamon’s spicy taste and smell-to human fat cells (called adipocytes), the fat cells began making genes and enzymes to increase fat metabolism. An increase in fat metabolism means your cells will burn instead of store extra fat.
2. Coconut Oil (or MCT Oil)
Coconut oil contains a high ratio of medium chain fatty acids or MCTs for short. MCTs are digested and then shuttled directly to the liver, where they promote the burning of other fat cells, as well as contribute to the overall thermogenic effect of food. You can substitute pure MCT oil for coconut oil for maximum benefit. If this is the case, adjust the amount to the serving recommended on the MCT product itself.
3. Collagen
Collagen (and gelatin) are a major dietary source of glycine, an amino acid that’s often lacking in Western diets. Glycine helps with methylation, a crucial step in converting nutrients from food into fuel. You can also try collagen peptides.
4. Citrus Aurantium
Citrus aurantium, a fruit commonly known as "bitter orange", is commonly used as an Asian herbal medicine to treat digestive problems. However, it is also a mild stimulant and is thought to contribute to appetite suppression, increased metabolic rate and lipolysis. Citrus aurantium contains synephrine a sympathomimetic agent which has been suggested to stimulate specific adrenergic receptors (β-3, but not β-1, 2 or α-1) that stimulate fat metabolism without any of the negative side effects generally associated with compounds that stimulate the other adrenergic receptors.
5. Chromium Polynicotinate
Chromium, an essential trace mineral that helps the body maintain normal blood sugar levels by enhancing insulin sensitivity, has also been shown to increase fat loss and increase lean muscle tissue accruement. To assist in absorption chromium is often combined with a vitamin or amino acid (like niacin in polynicotinate versions).
6. Garcinia Cambogia
Garcinia cambogia is a herb found in a fruit native to India and Southeast Asia. It has been suggested to be a natural weight loss aid primarily due to its extract, a substance called hydroxycitric acid (HCA) which is related to the citric acid found in grapefruits and oranges. Studies in animals have shown that HCA can block the conversion of sugars to fats. It has also been shown to raise serotonin levels in the brain, which can suppress appetite. Although some studies have been unable to show any benefit for weight loss in overweight adults taking HCA, the majority of studies have demonstrated that HCA is efficacious in enhancing weight loss in adults.
The Science Behind the Claims: A Study Analysis
One study investigated the thermogenic effect of a coffee supplement containing caffeine, a mineral, and an herbal mix. The results suggested that a nutritionally enriched coffee containing caffeine, citrus aurantium, garcinia cambogia, and chromium polynicotinate significantly increases metabolic rate and elevates systolic blood pressure in healthy, normotensive young college students. However, the increases in metabolic rate appears to occur only in those subjects (70%) sensitive to the caffeine and herbal combination found in this coffee.
Key Findings from the Study
- Increased Metabolic Rate: The study indicated that the nutritionally enriched coffee could enhance metabolic rates in individuals sensitive to the caffeine and herbal combination.
- Blood Pressure Elevation: The coffee was found to elevate systolic blood pressure.
- Fat Oxidation: The average RER (respiratory exchange ratio) was significantly higher during the first hour of measurement in the enriched coffee group compared to regular coffee, suggesting that fat oxidation may have been higher during regular coffee consumption.
- Fatigue Reduction: A significantly lower average fatigue score was observed during the consumption of the enriched coffee compared to regular coffee.
Important Considerations
- Individual Sensitivity: The study highlighted that the metabolic rate increase was only significant in individuals sensitive to the caffeine and herbal combination.
- Study Limitations: The study involved a small sample size of physically active, young college students. The results may not be generalizable to other populations.
- Potential Interactions: The combination of caffeine with other active herbal ingredients may lead to elevated blood pressure.
Potential Downsides and Considerations
While the idea of using coffee for weight loss is appealing, it's crucial to be aware of potential downsides:
- Adrenal Stress: Caffeine can elevate stress hormones in some people, making you feel tired-but-wired, and increasing the likelihood you’ll store belly fat.
- Blood Pressure: The study mentioned above indicated that the enriched coffee elevated systolic blood pressure. Individuals with hypertension or cardiovascular issues should exercise caution.
- Individual Variability: The effects of these ingredients can vary significantly from person to person.
- Lack of Regulation: Supplements are not always strictly regulated, so ensuring product quality and accurate labeling is essential.
How to Make Your Own Weight Loss Coffee
Making coffee to boost fat burning and increase weight loss is easy, and only takes a few steps. In a large mug with your coffee (or tea), stir in coconut oil and cinnamon. While stirring, sprinkle in collagen powder and keep stirring until fully dissolved.