coffee

The coffee situation was already limit. Tariffs threaten to shoot their price at unbearable levels

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The situation of Coffee Market in 2025 It is a gallimatisms. Different factors have caused the price of coffee to experience one of the Greater climbs in historywe must all add one more: the US tariff pulse with the rest of the world. And there is a great question about the table: if the great toasters stop selling both to the US because the costs are unbearable, will they adjust production or sell their surpluses cheaper to the rest of the world? The answer is that … it seems that everyone will make war on their own. Problems everywhere. The 2024 coffee harvest faced a series of problems that caused raw coffee prices to increase drastically. Extreme climatic factors how droughts and irregular rains hit the two Main coffee producers (Brazil and Vietnam). This has affected both the production and the quality of the grain, but they have also caused transport cuts due to Problems on the Suez channelwhich has delayed shipments and increased costs. All this, in addition to other factors, has caused coffee to be going through strong inflationary pressure, with increases that, depending on the week, have reached up to 40% compared to what is seen a year ago. It is something similar to what is happening with cocoa and that has turned coffee into one of the thermometers of the global economy. The blissful tariffs. The one that was missing in the equation was … Trump. Tariffor “tariff” has become the word Favorite From the new president of the United States, and these last weeks we have lived an authentic tariff syrup between countries. It is something that affects markets such as cars, oil, technology, Digital services, food products And, obviously, coffee. These tariffs proposed by the United States are a protectionist measure, but also a throwing weapon with a clear intention: threaten countries To do what the USA wants. A clear example is the Tariff threat to Mexico and Canadatwo of the main US business partners that originated Dimes and Diartes among the presidents of the countries. And also We have seen it with Colombia. If the Latin American country did not yield to the aggressive immigration policy promoted from the White House, the threat was to impose rates of 25% and up to 50%. And what product that the United States loves is one of the world powers? Coffee. Hitting the pocket. According to the Observatory of Economic Complexity, in 2022 Colombia exported 15.6 billion dollars To the US, of which almost 1.8 billion corresponded to coffee. Coffee is the great merchandise exported by the country, in terms of value, only behind oil. The New York Times warned that imposing 25% or more to Colombian goods would impact the pocket of the Americans and here there are two options: or stop consuming so much … or assume the extra cost. Variety of postures. Boris Wüllner is the CEO of Green Coffeeone of the largest producers in Colombia that has been investing great sums In the country. In an interview for The RepublicWüllner comments that it is time for companies to look for the way of being more efficient in the production chain, even toasting the grain on American soil to “avoid a larger tax effect.” In fact, he sees it as a business opportunity. While Latin American coffees will be taxed with 10%, those of Indonesia and Vietnam will face tariffs of a 32% and 46% respectivelywhich will allow, despite those 10%tariffs, the Colombian product is more competitive. Wüllner also considers that it will be the consumer who absorbs the increase that these tariffs will imply, but that they will not stop drinking coffee. Different opinion have from Europe, specifically from Lavazza. Touching the limit. Its executive director, Antonio Baravalle, believes that consumer tolerance is reaching the limit due to high prices and is clear that this increase in costs for consumers is what has generated “an average contraction of the world coffee market of approximately 3.5% in the last two years”. And that the tariffs had not yet come into play. From the US National Coffee Association they share this opinion, commenting that “the great price increase is eaten the liquidity of the customers. They do not have all the money to buy what they need.” Beyond producers and USA. The issue is that it is not an issue that affects only the directs involved. “If the US imposes a 25% tariff on all Colombian exports, the coffee market, which is already red, will heat even more,” I commented A few days ago Javier Blas, Bloomberg columnist. Colombia is the third producer worldwide of a variety, the Arabica, which is also the most appreciated among specialty coffee shops. And that the Colombian market sets out in the United States could impact the rest of the world. Liquefied natural gas. As? With more price increases to cushion the coup to producers and toaster. But … what if the situation were different? Here we can look at the LNG. If large toasters reduce purchases in the US, the most likely scenario is a combination of production and detour adjustments to other markets. In other sectors, such as liquefied natural gas, we have already seen similar dynamics: when US imports decreased after fracking boomexporters they redirected Part of their sales to Asia and Europe, and even slowed their production. Although coffee and LNG play in different leagues (one is an energy raw material, the other a perishable agricultural product), market logic is comparable: less demand in a key destination forces to look for other markets or produce less to avoid collapsing prices. That could be the strategy of large coffee producers, who are already preparing for it optimizing costs and logistics, as Wüllner proposes. Hope? Depends. On the one hand, the FAO (the United Nations Food and Agriculture Organization) estimates that The worst has not happened And that, because coffee has no alternatives, although prices rise, consumers will continue to pay them. On the other, … Read more

The world’s most expensive coffee cup costs 300 euros and is sold in the only country willing to pay something like this: Japan

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He price of a cup of coffee It is an excellent socioeconomic indicator. That “1.20 euros” of a coffee with milk in a conventional bar is the measure of measuring with which many Spaniards in recent years have compared the Daily Products Pricebut that rod has long since broke. The boom of chains like Starbucksspecialty coffee shops and trembling reality of the coffee market has caused the price of this delicious and healthy drink increase dramatically. But even if we pay more or less depending on the place where we live, there are so exclusive cafes that does not matter where we take it because its price will continue to be crazy. And one of those expensive coffees occurs on the Japanese island of Okinawa. The price? 315 euros. The cup, not the kilo. And even the most coffee experts do not know if it is worth it. Coffee that costs a third of the minimum wage We are talking about asking for a donut of a couple of euros to accompany a cup of coffee of more than 300 euros. It is complicated that many of us imagine something like that, but it is what happens with some coffees such as Nakayama Estate. And, within that it is a barbarity of money for a cup of coffee, I will turn to that xataka meme: it makes sense. Put the quotes you want here. Okinawa is just at the north limit of the so -called ‘coffee belt’, which makes it one of the most extreme areas where it can be cultivated. We have already told that coffee occurs mostly in what we know as the “coffee belt” and that, although the Climate change It is allowing coffee to develop in areas Like Sicily either Spainit is still a peculiarity that coffee occurs so to the limit of the optimal zone. In addition, Nakayama is not too high above sea level. To grow coffee, especially the Arabic varietywhich is usually used in the specialty coffee, the altitude to which it is grown must be between 1,000 and 2,000 meters above sea level. In Nakayama, farms are between 150 and 500 meters. To round the formula, it must be taken into account that they use sustainable practices without pesticides and with Japanese employees who charge higher wages than those that farmers from other coffee producing areas can collect. In summary: they are not the ideal conditions, it is difficult to harvest and the wages are high, which directly impacts the price, but there is more. Nakayama Café is not only exclusive for the achievement of carrying out such a harvest, but for the low production they get every year. Brazil is the main coffee producer and in 2022 that production was more than 3,100,000 tons. Vietnam is the second, with almost 2,000,000 tons that same year. New Caledonia is one of the most producers weakwith two tons of coffee. Nakayama would not enter the graphics, because its production is 300 kilos a year. And if we add that very scarce annual production with the factors mentioned above since coffee has distinctive notes thanks, precisely, to that low height crop, we result in a cup that is exceptionally expensive. I would be unable to distinguish a cup of this select coffee from my coffee in Costa Rica every morning, but someone can: James Hoffman. We have ever talked about him, since he was named better barista in 2007, he has such interesting recipes –I have tried this– like that of a Donut coffee and, in addition, It is coffee toaster. It has, in short, a palate qualified enough to analyze something like a cup that costs more than 300 euros. To do this, he went to one of the most expensive coffee shops: Shotin one of the most exclusive neighborhoods in London, to try this coffee. There are only special coffees, such as private crops of islands like Kona in Hawaii, Santa Helena Café (one of the most remote islands in the world) coffee Kopi Luwak that is extracted from excrement from an animal and, of course, that of Nakayama. The letter has no prices, and we already know what this usually implies. Ok, very good, but … is it worth it? According to HoffmannNo. Not quite. “It is more acid than I expected and has a good texture, a touch of wood and is very fruity,” says the British YouTuber. “The barista has done really well, there is a good barista after this coffee and it is a mature coffee, well -processed, well roasted and well done, but I do not think that its flavor and its price are connected.” In addition, he adds that he does not think he has distinctive characteristics of other low -altitude coffees that he has tried. And, although this may seem devastating, really, as I said before, it makes sense. Because, as Hoffmann, the price and perception of those 300 euros for a cup of coffee (espresso, in addition, without milk), depends on the value that we give to things, something that is linked to the size of the portfolio. It occurs with virtually any product whose price is not objective and depends on what we are willing to pay. This Okinawa coffee, better or worse, is like an exclusive wine, fashion brands, chocolate, watches, cars and What can occur to us. Because, obviously, Shot has not cost so much money, but has revalued to the extreme the price of that coffee due to the aura of exclusivity that has to be of the few coffee shops in the world that has those grains in particular. The truth is that, after writing this, I still escape from my head to pay 315 euros for an espresso and I don’t know how many Bernabéus equivalent. But I know that for the price of that espresso, you can buy three games of Nintendo Switch 2 and you have left over for a coffee from the street end. … Read more

Coffee has no cholesterol but does raise its levels. And someone has discovered the perfect elaboration to limit it

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We are increasingly clear that coffee is a food with Positive properties for our health. However, it has traditionally been surrounded by many myths. Many of them Caffeine relatedbut also some related to things as serious as supposed damage to the heart and its incidence in cholesterol levels. And the latter is half myth. Because coffee has no cholesterol, but compounds that, depending on how we prepare it, will influence more or less on LDL (“bad cholesterol”). Cafestol and Kahweol. Let’s see, if coffee has no cholesterol, how do some of its compounds do have an impact on cholesterol? The reason is that we do not drink coffee in grain, but we crush it to get a ‘dust’ from which to get an extraction and, therefore, the coffee cup. When we break down the coffee beans the oils of it are released, and in them we have fat -soluble diterpenes that are those that have an impact on blood cholesterol levels. Mixed effects. These compounds have some health benefits, since they have anti -inflammatory and anticancer properties. It has also been observed that it favors osteoblastic activity that helps bone health and can have antidiabetic effects. However, the contradictions are there. Although both have a similar effect, it is cafestol that acts as an enemy of FXR receptors, inhibiting the synthesis of bile acids in the liver and, therefore, reducing its effectiveness by eliminating the cholesterol from our body. When this occurs, cholesterol levels increase, with more notable increases in LDL cholesterol. The investigation. Does this mean that I must stop drinking coffee? Not much less, since although these diterpenes can influence cholesterol levels, lead It allows to maintain the cholesterol at bay. We are not talking about sugary drinks or alcohol, go. Now, in a investigation carried out by the University of Uppsala in collaboration with the Technological University of Chalmers have found the coffee preparation method that less Cafestol and Kahweol allows our body to reach. Processing. To do this, the team took two coffee samples from different offices resting machine machines every two or three weeks, with coffee varieties that included average and dark gall of five trademarks of ground coffee. Most machines use ground coffee, but a couple They grind before (the super -automatic). In total, eleven machines were analyzed, three that use coffee concentrate (mix with water). Compared the results with other preparation methods such as percolation, the French press, boiled coffee and samples of espresso. The goal is to see which one prepares coffee with the highest levels of both coffee and kahweol. And the result is overwhelming. Boiled coffee. In the upper graph we can see the concentration of coffee in the different elaborations and there is a clear winner, as well as an obvious “loser”. Previously, it had indicated that boiled coffee was the highest source of these diterpenes and was not as recommended on a regular basis. And it is logical because it does not filter coffee at all. On the contrary, the best elaboration to reduce coffee to the minimum possible is through filter coffee. Here there are variations depending on the filter material, but in the analyzes it is shown as the elaboration that, in a more consistent way, keeps the coffee levels in coffee. Interestingly, we can achieve the same effect by preparing boiled coffee if we like it more and then filtering it, which is the icon of the chart sock. Too many variables. A problem that researchers were found is that, although the concentrations of diterpenes in the machine of the machines was always inferior to the preparations of boiled coffee and other elaborations such as French pressthe concentrations vary significantly between machines and between the sampling intervals. Of the machines, those that use liquid concentrated coffee have lower levels of diterpenes, similar to those of the filtered coffee. Typologies. This may be due to the type of coffee that is placed in the machine or the temperature at which they heat the water, but there is a more disconcerting case: that of the espresso. The researchers comment that a “considerable and clear explanation variation is observed in the concentration of diterpenes among the four samples analyzed”, recognizing that it is something that requires an additional study because it could be relevant to the usual consumers of this preparation. “It can contain high levels of substances that raise cholesterol.” It is the warning of this machine in a Swedish office photographed by Uppsala University And limitations. The team has focused on measuring the concentration of diterpenes, ensuring that it is known that they negatively affect other lipoproteins such as triglycerides, but that it is an aspect that they have not taken into account for their research. In addition, they also recognize that, although the results are solid and there is a “better way to prepare coffee” to maximize coffee, the study has important limitations. On the one hand, the size of the sample, since these are several collection maintained over time, yes, but of eleven concrete machines when there are many, many more in the market. On the other hand, there are variables such as water pressure and temperature, contact time between ground coffee and hot water, grinding or grain gall. Next steps. Come on, too many things, something logical taking into account that there are not only many different coffee machines, but a huge fan in terms of water and coffee gut. It is something that, they point out, it would be interesting to analyze in the future, as well as studies that compare coffee consumers of companies with coffee machines in front of others in which they use paper filtered with paper. In whatever, there are many studies and they themselves comment that “long -term prospective studies on cardiovascular results that could help confirm the causality of the associations” must be carried out between the diterpenes and the increase in LDL cholesterol. At the moment, I will continue to have coffee regularly, but … Read more

Getting coffee in the ass is not a good idea, according to science

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Coffee is a food full of health benefits that we did not know until not too ago. However, introducing it to the anus is not in the list of what scientific evidence recommends to obtain its properties. And not only for a DOSIS MOST DIRECT CAFEINEbut to treat cancer. They are coffee enemas, and they can do more bad than good. PEC. Literally. If you had to write a ‘Young speaking guide‘In recent years, an expression that could not be missing is’ pec’. It is the acronym for “by the ass”, a modernization (and vulgarization, depending on who we ask) of the already classic “it is very cool.” In the case of coffee, it is something that is being carried out in a curious way: enemas. ‘Brain. Are Lavatives of coffee they became fashionable a few years ago due to the advice of the actress and businesswoman ‘Wellness‘Gwyneth Paltrow. Through your brand Goop -Centrada in him lifestyle and alternative well -being And holistic beauty-the actress has sold several cosmetic and well-being products, but also others of the most controversial. On the one hand, Jade eggs and vaginal vapors for intimate health. On the other hand, the Implant-o-rama. The latter is a curious name for something much easier to describe: coffee enemas. Its price is at the level of Best specialty coffee: 150 dollars. These products have been criticized For the scientific community because they lack support and it is not so much that they can be harmful to health, but there are people who replace treatments that support evidence to go to these pseudoscientific practices. The enemas that Paltrow sells, accompanied by phrases of people who claim that their cancer has been diluted thanks to them For sample, royalty. There is a real example. Literally. In February of last year it was announced that Carlos III, king of England, had been diagnosed with cancer. It was not specified what type of cancer was, but the monarch began to follow a conventional treatment while performing its functions. A few days ago, however, the story gave a flying: Carlos III was news because, according to nearby sources, left conventional therapy -The chemotherapy- and bet for alternative solutions. What solutions? Well, those dictated by Gerson therapy. It is an alternative treatment created by the doctor Max Gerson in 1930 designed to treat both cancer and other degenerative diseases. The trident is based on vegetarian and low sodium diet with a huge amount of daily natural juices, supplements such as vitamins, enzymes and extracts to support detoxification and crown jewel: coffee enemas. Detox. Gerson Consider that cancer appears as a result of a metabolic deterioration of the body and is reflected in a tumor. Therefore, restoring metabolic balance by eliminating toxins and strengthening the immune system, cancer is diluted. Of course, scientific evidence was thrown over because there were no controlled clinical studies that demonstrated the effectiveness of this method for not to cure cancer, but to improve the quality of life of patients. The National Cancer Institute has carried out studies, concluding that reported cases do not offer objective evidence of therapeutic benefits and, in addition, it is an extremely expensive treatment. When Carlos was still prince of Wales, he praised Gerson therapy in a speech on complementary therapies related to cancer to the Royal College of Obstetricians and Gynecologists. The theory after coffee enemas aims to help detoxify the body by stimulating liver and bile ducts. The caffeine It is absorbed through the rectum and dilates ducts, facilitating the elimination of toxins accumulated by cell metabolism. In addition, it relieves pain and improves the immune system. And there are defenders who They affirm that doctors used them in the Second World War or in the Crimean War to relieve the pain of the soldiers. A portable machine to get enemas. There was a time when everything was worth it to enter the anus, even tobacco smoke And science arrived. He National Cancer Institute or the United Kingdom Research Cancer They have commented that there is no scientific evidence that supports those statements. And the American FDA, directlydid not approve the use of these practices to treat any disease. It is something that professionals and the medical community have turned its back due to that lack of evidence since the human body already has organs such as the liver or the kidneys responsible for that detoxification. More bad than good. Well, here we enter a thorny terrain because these alternative theories can be “good” whenever they combine with those that have scientific support. Drinking water with sugar can have a placebo effect Positive for a patient whenever he does not abandon medicine backed by science. The problem of coffee enemas is that it is no longer that it does something positive, but that it can be counterproductive. Specialists in the digestive system have warned that this practice can be dangerous even in healthy people due to a series of adverse effects that do not sound too well. Inflammation of colon or rectum, infections such as septicemia, electrolytic imbalances, rectal burns and intestinal perforations are on the risk list. Not all enemas. But, despite all that scientific evidence and information, there are still defenders of these alternative practices to conventional medicine. And public figures that advertise and submit to them. But something important in this matter is that enemas, In some casesthey are necessary. That is, it is a procedure that consists of inserting a liquid into the rectum to empty the intestine before surgeries, in very severe cases of constipation or as part of the treatment of people with intestinal inflammation. In the end, seeing the case of Carlos III I cannot not think of a phrase of the humorist Ricky Gervais in one of his millionaires and Netflix monologues in which he affirms that it seems very good that someone with a disease resorts to alternative practices as long as he does it while undergoing a treatment that has the support … Read more

The triumph of the daytime raves where the raveros consume coffee instead of alcohol

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We carry consuming alcohol Since the beginning of civilization. Beer is an example, helping to endure empires, but there is something that is changing: being abstemious is fashionable. At least, that indicates the trendsand it is something that young people seem to have less present on a day -to -day basis. Coffee consumption … that does not decline, even When prices go up. In fact, coffee is gaining ground to alcoholic beverages where it seemed impossible: in raves. Because it seems that there are those who think that electronic music combines with coffee better than milk. Coffee alcohol. If you follow coffee content on social networks, you are likely to crossed Videos of somewhat peculiar electronic parties: videos of rooms during daytime schedule full of young people who dance to the sound of electronic music, but instead of with a cubata in the hand, with an espresso or a capuchin. There is many, manybut what many videos (and could continue putting Links) that these show coffee raves In cities around the world, with the girl giving everything and socializing in cafes converted into discos. At least for a while. World. And there is not much more than you can see in networks: they are coffee shops (usually specialty) that take DJs to do their own while the public jumps, shouts, sings and drinks coffee. The lighting is totally different from what we associate with a night rave and the schedule is in the morning or in the afternoon, that at the taste of each establishment. In Spain, for example, Madrid coffee shops such as Santanera Coffee They already organize these events. See coffee In Barcelona it is also being seduced by the idea and is not something exclusive to Europe: coffee shops Buenos Aires and of Mexico City They also offer this unique experience. Ultimate Barista Fights. Ok, if you like coffee, surely you will now be looking on the Instagram of your favorite cafeteria to see if they plan to do something similar, but something important to know is that it is rare that something comes out of nowhere. Yes, it seems that that of the Coffee Raves is becoming a trend, but if we go back to the London in the late 2000s, we find something … similar. In some London clubs there was what was known as the ‘Ultimate Barista Fights’, a scenario that, in the purest battle style of Gallos or ‘The Club of the fight’ gathered enthusiastic baristas who competed to make the best coffees. They demonstrated their skills in Latte Art or even faced creative challenges, everything to the rhythm of music, in the purest underground style, with friendly provocations and with rules that could change to the flight. Coffee fight. In these competitions it was encouraged that the contestant baristas were challenged, but all in a friendly environment with a clear objective: create a community around coffee. It was a coffee celebration and it could be, perfectly, one of the germs of those ‘coffee parties’ that we see right now. Morning Gloryville. The other ingredient of the coffee raves may also have left London, specifically from the London culture of the early 2010s. While the raves are associated with what we have already commented (electronic music, night, drugs or alcohol), in 2013 Samantha Moyo and Nico Themmes gave life to the Morning Gloryville. It was the opposite: electronic music was maintained with live DJs, but they were daytime parties and were drugs free of drugs and alcohol. Not only was it aim of starting the day well, but they were spaces in which families had their hole and activities such as yoga, massages, healthy smoothies and … coffee were done. It expanded to other countries, reaching cities such as New York, Barcelona, ​​Paris or Tokyo and the main interest was to create an event to have a good healthy way possible. In my opinion, Morning Gloryville and what were the Ultimate Barista Fights are the ancestors of what we now see in coffee raves. It only remains to wait to see if it stays in a nice passenger fashion, in a trend or in something that the big ones Franchises will seek to capitalize. Images | Matthew T Rader In Xataka | It looks like toothpaste, but it is coffee in tube: the Swiss invention that wants to revolutionize how you consume caffeine

We have found a “remedy” even worse than coffee enemas: “Mumia”, or crushed mummy

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What happens when we mix a generalized ignorance of pharmacology and health, with ignorance about foreign languages ​​and cultures? Many things, and few as unpleasant as what happened between the twelfth and seventeenth centuries: the consumption of “Mumia”. During the final stage of the Middle Ages and the first centuries of the Modern Age, doctors in Europe considered this substance as a balm with healing properties of the most diverse, from healing an indigestion to fighting the bubonic plague. The problem is that The “Mumia” It was nothing other than an elaborate preparation From the mummified remains of killed people hundreds or thousands of years ago. That is, crushed mummies. But its consumption could have been due to a simple translation error, as Explain in an article for The conversation Professor of the University of Bristol Michelle Spear. We usually assimilate medieval medicine with the acquaintance Four mood theorybut this was not the only medical doctrine that inspired the medicine of that era. In his article, Spear relates mummy dust to the DOCTRINE OF SIGNATURES. This other theory considered that healing substances kept similarity to what they wanted to cure. It would then be “reasonable” that the mummified remains of a person were seen as a treatment against potentially lethal diseases and also as a remedy against infections or against necrosis and other forms of decay. Another doctrine that, according to this researcher at the University of Bristol, could have served as the basis for the use of corpses in medical practice is that of vitalism. Under the umbrella of this theory, the notion that the “vital force” of one person could simply transfer to another would be found. The use of anomalous substance began to spread in the twelfth century, an era in which Events like the Crusades They would give a new air to relations between the East and West. This was not only saw the spice trade between them, it was in this era that Europe began to Import Ancient Egypt mummies to fill your apothecies of the strange remedy. Long before Orientalism and Egyptology lead Europeans to explore (often loot) the tombs of ancient Egypt, their ancestors would have already taken numerous human remains belonging to that Mediterranean civilization. A misunderstanding? As Spear explains, this “fashion” could have had its beginning in a simple misunderstanding starring the Persian scientist whom we today know how Avicena. In his treaties, this thinker of the eleventh century mentioned a remedy used in his environment to treat injuries such as injuries and fractures. This ointment was a bituminous substance that they referred to as Mūmiyā. By translating Avicena’s texts into Latin, this Mūmiyā It would have transformed into nothing less than trust mummies, so the idea that the bodies hid the secret for the cure of numerous ills and disorders began to spread. To finish the mistake, the substances used in some reservoirs They could also have helped confusion. After all, these substances would not have been very different from the Mūmiyā used by the Persians. The story of the call “Medical cannibalism” It does not end in mummy dustso the notion that everything was a mere translation error may not completely explain this phenomenon. Fat, blood and human skulls have been consumed in different ways as a way of relieving evils of different kinds. In Xataka | A 2,000 -year -old cup has revealed an unexpected facet of the Egyptians: psychedelic cocktails Image | Bullenwächter / Émile Brugsch

There is a relationship between eating fruit, drinking coffee and the risk of tinnitus. But we still don’t understand where it comes from

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The human body is a very complex machine in which millions of interactions are produced, some intuitive and direct, others that are neither one nor the other. This sometimes implies that we find correlated phenomena after which there could be causal relationships that we are not yet able to understand. An example of this in a curious connection that unites our digestive and auditory system. A new study. A Chinese researchers team He has studied The relationship between certain foods and the risk of suffering tinnitus. The team found that greater consumption of fruits, fiber, dairy and caffeine were linked to a lower risk of suffering from this annoying disorder. The ears. Tinnitus It is nothing but a technical term with which we refer to the sensation of buzzing or beep we perceive in the ear. A noise that only exists in our head and that can be presented in a diversity a wide range of shapes, each with different characteristics, some of them very annoying and difficult to treat. These forms They have diverse originssuch as age loss related to age, possible ear injuries, or circulatory system disorders. It can manifest intermittently or permanently, and it can also be intense enough to interfere with our audition or limit our ability to concentrate. Meta -analysis The notion that there is a link between some foods and the risk of suffering tinnitus It is not new. Various studies can be found that have previously investigated in the field but drawing conclusions from this literature is not easy. That is why the team responsible for the new work carried out a study of this scientific literature, a review of literature, from which it carried out a quantitative analysis of the results identified in this, that is, a meta -analysis. The team compiled and analyzed the results of eight studies which accumulated a total of 300,000 participants. They analyzed the effects of 15 dietary factors on the risk of appearance of this auditory disorder. Different foods, different impacts. The study estimated from these eight previous works that greater fruit consumption could be linked to a 35% reduction in reducing the risk of tinnitus. The reduction associated with greater dairy consumption was 17% and that of the caffeine of 10%. They also observed a 9% reduction in the probability associated with the highest food fiber consumption. The details of the study were published In an article In the magazine BMJ Open. Prevent yes, cure right? The results are striking, but the interpretation is complex. The reason is that We have no clue on the hypothetical cause and effect connections that could be behind this relationship. That is, we can observe correlation but we cannot infer causality. Another track on this connection is found in another review of the literature made a few years ago. Posted in 2020 In the magazine International Archives of athinolaryngologythe work also observed a link between caffeine and tinnitus but warned that it only occurred preventively: that is, it observed that caffeine consumption was linked to a lower risk of suffering from tinnitus but a greater consumption of the substance did not serve to improve the state of those who already suffered the problem. In Xataka | Beyond tobacco: we have just discovered that food can also affect the risk of developing lung cancer Image | Snapbythree My / Kaboomps.com

The price of coffee lives one of the biggest climbs in its history. The UN thinks that the worst has not yet happened

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They are not easy times. That is the summary when we have some Eggs in full price escalationthe triggered cocoa Due to illegal gold mining And a coffee that has achieved historical values. In the case of coffee we have been anticipating the storm for months, with a product that was Marking maximums in the stock market and with brands absorbing the coup until have stopped doing it. And, in the middle of that uncertain panorama on the price of coffee, the United Nations arrives to tell us that the worst has not yet been. What about coffee? A set of factors, actually. To the difficulties of transporting raw coffee, aggravated by the increase in freight due to conflicts such as the Red Sea, these last crops are added. Vietnam and Brazil are two great coffee producers worldwidebut the climatic phenomena known as the boy and the girl have affected coffee spots -coffee plants. Both phenomena affected similar forms to countries so remote, causing the same in both: higher temperatures and droughts in some producing areas, as well as an alteration of the rainy season that fall torrentially in a short period of time. As a result, the harvest is poorer and quality can also be seen injured. Maximums. That the two largest coffee producers reduce their production is something that affects the rest of the industry. On the one hand, Arabica coffee is the most coveted among specialty coffee producers and is usually more expensive, with Astronomical examples such as Geisha Café. On the other, although the robust is usually cheaper, specialty coffee is already being created with this variety and something more important: it is the basis of something as consumed as instant coffee. As a result, in the New York ICE bag, the Arabica increase 70% in 2024 and an additional 25% in the first months of this 2025. In the case of the robust, the record is got On January 31 with $ 5,840 per ton in the London Stock Exchange, with increases of up to 6% in a single day. Prices also increase for producers and exporters. As we read in Reutersall the main territories experienced increases in 2024 compared to the levels of 2023. And not small: Ethiopia 17.8%. Kenya 12.3%. Brazil 13.6%. Colombia 11.7%. Indonesia 15.9%. Vietnam 5.8%. Bit with delay. The problem is that the price does not rise for producers, toaster and exporters while for the customer. For example, prices achieved In the bag a few days ago they are those of the cargo that will be delivered in May of this year, and it will be from there when the ‘domestic’ price will continue to increase. And it will not be the last climb. In his last report About the state of coffee, the United Nations Food and Agriculture Organization -Fao- estimates that coffee prices increased 3.8% in December 2024 in Europe at a retail level, 6.6% in the United States. The dynamic is that a 1% increase in international coffee prices cause an increase of 0.24% at a retail level after 19 months, with 80% of the accumulated impact transmitted in the following 11 months. In the case of the United States, this 1% increase in the international price translates into an increase in the retail price of 0.20% after 13 months. In the case of the US, 80% of the accumulated impact is transmitted in eight months. “Inelastic”. This word is interesting, but it is simple to understand: it is the one that defines goods that do not have substitutes and that, therefore, no matter how the price increases, consumers will continue to buy them. Well, in its report, FAO ensures that “given the inelastic nature of coffee demand, it is unlikely that consumption decreases significantly in both markets” -American and European. That is, as there are no alternatives to coffee, no matter how much prices upload us, consumers will continue to acquire this product. Nor is there anything to intervene because, as FAO herself concludes, coffee consumption represents less than 1% of the annual household spending. From the US National Coffee Association they do not share this, affirming that “the great price increase eaten the liquidity of the customers. They do not have all the money to buy what they need” and ensure that they have sold 30% less of the production when, at this point, they would no longer have reservations. It all depends on three countries. Until now, we have talked about the increase in coffee price for wholesalers, but if we are going to the price that consumers pay, FAO estimates that, in December 2024, a coffee was 6.6% more expensive than in December 2023 in the United States. In the case of the European Union, the increase was 3.75%. Therefore, and taking into account that delayed coup of the price increase in coffee, it seems that the worst is yet to come. From FAO they see this as an opportunity for greater research in technology, research and development of the coffee sector and, above all, to increase the climate resilience of coffee. Although there are many coffee, Vietnam, Indonesia and Brazil producers are the authentic monsters of the great market, but climate change is leaving us two lessons. One is the one that is causing the scarcity and increase of current prices: more unpredictable climatic events on dates that unravel coffee cultivation, therefore affecting crops. On the other hand, it is also an opportunity. We are already seeing that there are those who insist on growing coffee outside Coffee beltwith coffee trees growing wildly in Sicily and Plantations in Andalusia or Catalonia They are testing the viability of growing coffee in such unavailable conditions. Final of the tunnel in sight? What is clear is that the world is thirst for coffee and, with a China increasingly passionate For this drink, it is urgent to have a much more stable stage. In Reuters We read that there are also those who take the … Read more

The US has decided that the Gulf of Mexico is called the “Gulf of America.” Canada has avenged the “Canadian coffee”

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In a stage of tensions between countries, everything is political. To coffee. The Donald Trump’s arrival at the White House To fulfill his second term he is being a tsunami. He has put The chips industry abovehas arrived with Tariffs under your arm For Mexico and Canada, it has the Celectric eight at the point of sightas well as renewable energiesand plan to be harder with China. These actions, among others, have aroused a feeling of Boicot to American productsand it is so deep that neither coffee is fought. But not a brand or something, but an elaboration: Canada wants to steal American coffee. And Mexico also points. The American is not American. The history of American coffee is most curious. We have seen this preparation dozens of times in cinema and television. Also in coffee shops in half the world to discover that it is a cuffed coffee (in broad strokes, it has its “art” to know the proportions) and we might think that it is an American ‘invention’. But no: it turns out that it is European. Italian, to be more exact. In the United States they have the habit of filling the cup to the top with coffee alone. Filter coffee is very rooted in the country, but in the Europe of the Second World Warcoffee drank differently. It seems that, during the campaign in Italy, Americans who wanted coffee to enjoy the drink or Stay alert They couldn’t stand the espresso Italian (the roasted grains of more do not help) and the baristas prepared A combination of your palate taste: a espresso to which they added hot water to reduce it. Coffee voltage. That combination was baptized as ‘American’ and, in the end, the participation of Americans in their creation was simply that the most intense coffee was not for their taste. But well, it is still a preparation that is really settled, but as we say, to a scrambled river, everything is political and, in Canada, the ‘American’ is no longer so well seen. Recently, and due to political tensions between both countriessome coffee shops have made the decision to change the name ‘American’ for ‘Canadiano’. The elaboration is the same and, in summary accounts, among the American soldiers who fought in Italy there were also Canadians, so they will estimate that they have the same right to keep coffee. Marketing or rebellion? But it is not so much for ‘cultural’ appropriation, for defining it in some way, as to use it. Against what? Because against those tariffs driven by Trump (which are running with a Canadian response, on the other hand). It was the Kicking Horse Coffee cafeteria the first that started this movement that has penetrated between the press specialized in coffee and that has reached media such as CBC News. But, at the same time that there are those who see in this a way to reaffirm the Canadian identity, there are also critics that estimate that it is an orchestrated marketing strategy to sell more coffee among those who have that patriotic fire. And yes, Kicking Horse Coffee has been calling ‘Canadian’ for 16 years to elaboration, but as they explain In their networksnow they make it official and seek that the rest of Canadian coffee shops do the same. Some He has already taken the witness. “For 16 years, Kicking Horse Coffee has been called Canadiano to the Americans. Now, we make this official and ask the coffee shops throughout the country to join. Call it ‘Canadiano’” Mexico wonders things. In whatever, the idea has reached a Mexico that will be used to the change of name of the Gulf of Mexico for that of Gulf of America (America not for the continent, but for that American idea that they are America). In the Latin American country there are already those who are exploring The idea of ​​renowing American coffee as ‘Mexican coffee’ or ‘coffee of pot’. Now, Mexico already has a ‘pot of pot’. It is a typical way of preparing coffee in the country that consists of preparing it in a clay pot as if it were an infusion. It is more typical in rural areas than in large cities, but the issue is not so much the name and … politics. Boycott. We will see if it covers that campaign to replace the American with the Canadian (who, to propose, each country could now put the name he wants), but what is evident is that Trump’s arrival is causing movements worldwide. We have already commented that in Europe and Canada there are movements that ask for the boycott To American products, in networks there are lists European software and hardware to stop depending on the American and have even seen Virulent reactions to products like Tesla cars. Next to cars burning, the Canadian looks like a joke. In Xataka | The intricate technology behind a coffee capsule: how Nespresso has tried to create an “ecosystem” to Apple

Most likely you are drinking your coffee with bad milk. And the fault of everything has a factor: the temperature

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There is a scene that you have surely lived if you have asked for a coffee in a restaurant or a cafeteria: you ask for a coffee with milk or a capuchino and, after assembling value, you ask that the milk is not very hot. That is when such a coffee serve you darkness And you hear the crackling of a milk that ceased to be a edible product to become a lava. And there is something important to take into account in all this: although the coffee they use is good -Not Torrefacto-, such hot milk is ruining the drink. Specialty coffee shops against lava. Prepare a coffee It is a very meticulous process. The problem is that the coffee culture of many sites is quite improvable, which has led us to think that the way of drinking any preparation that is not a single with ice must be an experience in which we have to spend ten minutes waiting for coffee to cool. The difference between a specialty cafeteria and any bar is not alone in coffee, but also in how they treat milk. And that is where the temperature comes into play. In specialty coffee shops, any coffee that carries milk will be rather temperate. You can even start taking it as soon as they serve you. This is not for Eviction the table as soon as possible and that the following client passes, but for something deeper and that has a scientific basis. 65 ° C.. That is the maximum temperature that the milk of a coffee with milk should have. Anyone between 55 and 65 degrees Celsius, happens to be more accurate, and maintaining it is crucial to protect something fundamental in milk: its proteins. When we heat the milk with the foamer, if we stay in that temperature range, their proteins experience something called ‘denaturation’. This means that milk proteins lose their structure and form spheres around the air bubbles that are produced when milk subjected to the sparkling. That process, together with the interaction between the casein and the fat of the milk, serves to stabilize the foam, making it more creamy. The sweetness of the liquid is also enhanced without falling into the burned of it because the natural sugars of milk break down just as not to pass. And? If we pass temperature, the balance between fats and proteins is broken, so the foam will be more airy and lose that softness and creaminess, making the drink less dense. But apart from the aesthetic function (because the art is worse with milk that exceeds 65 degrees) and the alteration of the texture of the drink, there is another issue that we must take into account. When we exceed the temperature, the proteins are excessively denatured, which leads to the excess of air bubbles that we have already commented, but also to the presence of a flavor that can be unpleasant because the sugars are passed and the fats are oxidized. In addition, the texture will not be so velvety and we will not only have a much flatter drink in flavor, also in terms of density. Template, better. And it happened to me. Going to a specialty cafeteria for the first time and finding a tempered capuchino was a surprise, but beyond the initial by temperature, the next was that there were fruity notes of the coffee I could appreciate. Preparing the same type of coffee in my house, with a foamer who later saw that it exceeds that temperature, all those notes, simply vanished. My mistake during all that time? Do not pay attention to temperature. And that temperature is one of the many reasons why drinking coffee with milk in many countries, and out of specialty coffee shops, is a battle. Preparing good coffee is very complicated, so much that there are those who study What are the best reactions and temperatures To, among many other issues, heat the right the milk to change the texture of the drink without affecting its flavor too much. Ojito with reuse. On the other hand, and I recognize that it has also happened to me, we cannot reuse the milk that we have already subjected to this process in the foamer. The scene may sound to you: it is one of the first times you make coffee with your new coffee maker and you throw more milk in the jar. That goes up as it is foam, so we have half left and we decided to take a glass jar, let it temper and store it in the refrigerator to use it in another coffee. We spread it again and … there is the error. It’s something James Hoffman –Barista and coffee disseminator- already explained A few years ago: when we heated milk for the second time, we are exaggerating the denaturation of proteins and promoting oxidation of fats, which generates a more stale flavor and an unpleasant texture. Therefore, if you want to prepare a better Latte At home, it is best to have a steel jar that allows us to feel the ideal temperature and, until we have trained the sense of touch to identify what that temperature is, something like a cheap kitchen thermometer will serve as a guide. Everything is to stop drinking milk in poor condition with each homemade cap … Image | Chris Reyem In Xataka | The first step to improve coffee you drink is to grind it yourself. Science has the explanation

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