Kaylyn Sethakosee, Gabi Barrocas | January 5th, 2025
Coffee is more than that one hot cup in your morning routine. The beverage is chock-full of scientific compounds that engage the brain in ways that can boost energy and even influence long-term health.
In a survey we conducted of 25 students at Vanderbilt, 88% reported that they drink coffee and 54% claimed that they have coffee more than 5 days a week. For many students, coffee isn’t just about staying alert on tough Monday mornings — it is also about the shared ritual of study sessions and catch-ups with friends.
However, everyone tolerates coffee differently due to its complex chemical makeup. For some, a single cup of coffee can lead to improved concentration and alertness while others may experience jitters or difficulty sleeping. Beyond the added chemicals in coffee, coffee-drinking culture includes the addition of extra flavorings and toppings, like whipped cream or vanilla syrup. The extra calories and sugar found in these additions could contribute to the health issues associated with coffee. However, when enjoyed in moderation and with minimal extras, coffee can provide antioxidants and other health benefits.
Dark roast coffee strengthens your DNA by stabilizing the DNA double helix upon binding. This stability is crucial in protecting cells from mutation and DNA breakage. Additionally, research has found that coffee drinkers were 26% less likely to develop colorectal cancer because coffee contains antiinflammatory compounds and antioxidants that can protect cells from cancerous growth. Furthermore, drinking a cup of coffee a day could help ward off heart failure. Coffee has positive effects on blood flow and circulation and can support cardiovascular health, preventing the progression of heart disease.
Coffee research at Vanderbilt
The Vanderbilt Institute for Coffee Studies (ICS) employs an interdisciplinary approach to researching coffee production, trade, and consumption. Directed by Dr. Edward Fischer, ICS is at the forefront of biomedical research on coffee while also focusing on its historical and socioeconomic development.
Building on the foundational work of the ICS, the Wond’ry also has a Coffee Equity Lab in which research participants reflect upon modern challenges and create novel ways of thinking for sustainability in coffee production. The lab even offers hands-on learning experiences, such as coffee-tasting events in collaboration with local roasters, to provide students and faculty with an opportunity to connect with the flavors, histories, and labor behind each cup.
The history of coffee
We would not be able to benefit from the science of coffee today without its equally rich history. Read on for an overview of the history of how coffee transformed into the daily staple it is today.
Berry beginnings
Although coffee is now enjoyed worldwide, legend traces its origins to Ethiopia, where a goat herder, Kaldi, is said to have discovered the energizing effects of coffee berries. After Kaldi reported his findings to the nearby monastery, the monks created a drink that allowed them to increase the duration of their prayers by boosting their energy.
Europe
When coffee arrived in Italy from the Ottoman Empire by the 1700s, it was initially met with opposition from the Catholic Church. But after trying some himself, Pope Clement VIII declared the beverage approved, and coffee continued on its rise to popularity, eventually usurping beer and wine as the breakfast beverage of choice. Sipping coffee instead of beer or wine resulted in individuals starting the day more energized and producing a higher quality of work. In fact, England referred to their coffee houses as “penny universities,” as coffee stimulated intellectual conversation and cost only a penny apiece. Coffee’s presence spread across Europe over time, but Europe’s colder climate was not conducive for the cultivation of coffee bean crops, leading traders to look to other lands.
Asia
Coffee arrived in Indonesia via Dutch traders and made its way to the islands of Sulawesi, Sumatra, Java, and Bali, making Indonesia temporarily one of the world’s top coffee-producing countries. The Dutch were especially successful in growing coffee plants on the island of Java, which allowed them to become influential in the coffee-trading market. Vanderbilt students might recognize the island of Java as the namesake for the Local Java café nestled in Alumni Hall.
The New World
Coffee found its way to the United States by arriving in New Amsterdam, eventually known as New York, by the middle of the 1600s. After heavy taxation on tea by King George III, coffee became Americans’ caffeinated beverage of choice.
Central and Latin American climates proved ideal for the cultivation of the coffee plant, so Brazil is now the world’s top coffee producer.
In many ways, coffee has transcended across the globe, shaping cultures, economies, and people’s daily routines. From its legendary discovery in Ethiopia to the research-driven innovations at Vanderbilt’s Institute for Coffee Studies, coffee has evolved from a simple berry to a dynamic beverage with profound social and health implications. As Vanderbilt students and researchers continue to explore coffee’s multifaceted impact, they connect past traditions with future sustainability, reminding us that coffee is as much about the communities and rituals it creates as it is about the caffeine kick.
References
Jardin des Plantes. Jardin des Plantes: Discover the garden. Retrieved November 4, 2024, from https://www.jardindesplantesdeparis.fr/en/jardin-des-plantes
Moura et al. “Effects of caffeine on the structure and conformation of DNA: A force spectroscopy study” International Journal of Biological Macromolecules vol 130 (2019): 1018-1024 https://doi.org/10.1016/j.ijbiomac.2019.02.125
National Coffee Association. History of coffee. https://www.ncausa.org/About-Coffee/History-of-Coffee
NESCAFÉ. Coffee history. https://www.nescafe.com/in/coffee-culture/knowledge/coffee-history
Schmit, Stephanie L et al. “Coffee Consumption and the Risk of Colorectal Cancer.” Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology vol. 25,4 (2016): 634-9. doi:10.1158/1055-9965.EPI-15-0924
Mostofsky, Elizabeth et al. “Habitual coffee consumption and risk of heart failure: a dose-response meta-analysis.” Circulation. Heart failure vol. 5,4 (2012): 401-5. https://doi.org/10.1161/CIRCHEARTFAILURE.112.967299
