Koffie & thee

  • Coffee is probably the first time by the Ethiopian province of Kaffa in the man noted in East Africa, where it is called bunchum, bunn or buna what "bean" means.
  • Coffee is made from coffee beans, the seeds of the coffee tree.
  • During roasting the coffee beans-also called called burning-born about 700 different chemicals.
  • Coffee that is sold, is usually a mixture of roasted seeds of two coffee species: Coffea arabica (about 75% of world production) and Coffea robusta (Coffea canephora).
  • Robustabonen contain more caffeine (2-2.5%) than the Arabica beans (0.8-1.3%). It is also chlorogeenzuurgehalte higher.   
  • The taste of Robustakoffie is spicier and more bitter than Arabica coffee.
  • Each has its own flavor, aroma and mixture tea caffeine content.
  • Coffee quickly loses its aroma and taste, hence that coffee should be preferably packed airtight.
  • A cup of coffee contains 80-120 mg of caffeine.
  • The caffeine content of decaffeinated coffee is lower than 0.1%.
  • Pure caffeine has a bitter taste and is odourless.  The typical aroma of coffee is not caused by caffeine.
  • The duration of taking approximately 1 hour before the peak concentration of caffeine in the blood is achieved.
    The opinion is therefore to consume caffeine to 1 hour before the effort.
  • 2-3 hours after taking caffeine is the operation the largest. However, caffeine starts to work 5-10 minutes after ingestion.
    Is within 3 hours again caffeine ingested cumulation can occur.
  • After about 4 hours, half of the recorded caffeine from the body.
    In smokers this process two times faster and in a pregnant woman duration much longer.
  • Caffeine can pass through the placenta to the fetus and thus be given during pregnancy.
  • Drinking during pregnancy does not exceed 200-300 mg of caffeine per day.
  • Drinking while breastfeeding no more than 3 cups of coffee or 3 cups of tea per day. 300 mg of caffeine a day or more can make the baby restless.
  • Chlorogenic acid caused the sour taste of coffee.
  • Tea is made from dried leaves of the tea plant.
  • Caffeine in tea is called theine. Caffeine in tea has a less stimulating effect than in coffee.
  • White and green tea are both ongefermenteerd and contain more antioxidants than black tea.
  • Black tea contains more caffeine than green and white tea.
  • Black tea contains an average of 40 mg of caffeine in a cup of 125 ml. Green tea contains no caffeine about half while herbal tea.
  • Fruit-flavoured tea or other flavours contain almost all black tea.
  • Adults who are sensitive to caffeine are recommended to limit it to about 400 mg of caffeine per day. That works out to about 10 cups (black) tea.
  • A dosage of 2-3 mg (up to 5 mg) per kg body weight has a positive effect on the duration performance.
  • Coffee stimulates the production of stomach acid, which can cause stomach complaints to patients.
  • The EFSA eight scientifically proven that 75 mg caffeine improves alertness or more at a time.
  • 5 mg of caffeine per kg of body weight can cause behavioral problems in children.
  • The FDA has the safe upper limit of caffeine on 400 mg per day fixed.
  • In high dosages (> 400 mg of caffeine per day) can caffeine to increased heart rate, nausea, dizziness, insomnia, trilllen, headaches and nervous lead.

Scientific studies on coffee, tea and/or caffeine: