## EN: Majesty of Coffee — Why Coffee Became a Global “Royalty” of Taste, Cultur…
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## EN: Majesty of Coffee — Why Coffee Became a Global “Royalty” of Taste, Culture, and Economy
## KR: 커피의 위엄 — 왜 커피가 맛·문화·경제의 ‘왕좌’에 올랐는가
---
## English (EN)
### 1) Coffee’s “majesty” in one idea
Coffee is majestic because it sits at the intersection of **botany + craft + chemistry + ritual + global trade**—a beverage that can be everyday fuel or a sensory art form, depending on how it is grown, processed, roasted, and brewed.
### 2) Origins and global spread
Most popular origin narratives trace coffee’s early cultural consolidation through **Arabia (notably Yemen) by the 15th century**, with broader regional spread across the Middle East by the 16th century. ([NCA - About Coffee][1])
From there, coffee becomes a global commodity—driven by colonial trade, agricultural transplantation, and later industrial roasting and café culture.
### 3) The plant: Arabica vs Robusta (why the bean matters)
Commercial coffee is dominated by two species:
* **Arabica (Coffea arabica)**: typically prized for aromatics and acidity; more sensitive to growing conditions.
* **Robusta (Coffea canephora)**: hardier, often bolder and more bitter; commonly noted as having **about twice the caffeine** of Arabica and being cheaper to produce. ([Encyclopedia Britannica][2])
**Market reality:** The Arabica/Robusta split varies by year and metric. One ICO report cites Arabica at **55.9% of world output in 2022/23** (by their definitions for that report). ([ICO Coffee][3])
### 4) From cherry to green bean: processing as “flavor architecture”
Coffee starts as a fruit (the “cherry”). Processing determines how sugars, acids, and fermentation compounds translate into flavor.
Core processing families:
* **Washed (wet)**: fruit removed before drying; tends to highlight clarity, acidity, and defined aromatics.
* **Natural (dry)**: whole cherry dried; often increases fruity intensity and body but can be funkier if control is poor.
* **Honey / pulped natural**: partial mucilage left on; aims for sweetness and roundness between washed and natural.
Processing quality is largely moisture control + fermentation management; mistakes show up as defects, musty notes, or harshness.
### 5) Roasting: turning agriculture into aroma
Roasting is controlled thermal chemistry:
* Light roasts tend to preserve origin acidity and florals.
* Medium roasts balance sweetness, caramel notes, and body.
* Dark roasts emphasize roast-derived flavors (smoke, bittersweet) and reduce perceived origin nuance.
The “majesty” here is repeatability: great roasters create consistency while preserving what makes a farm/lot distinctive.
### 6) Brewing: the extraction game (why the same beans taste different)
Coffee is an extraction problem governed by **grind size, dose, water composition, temperature, contact time, and agitation**.
A practical, high-reliability framework:
* **Ratio (brew strength):** start around 1:15–1:17 (coffee:water) for filter; espresso is much tighter (e.g., 1:1.5–1:2.5 yield).
* **Grind:** finer = more extraction; too fine can stall and become bitter/astringent.
* **Temperature:** hotter = more extraction; cooler reduces extraction and can increase sourness.
* **Time:** longer contact = more extraction until unpleasant compounds dominate.
### 7) Water: the hidden ingredient (and why cafés often beat home brews)
Coffee is mostly water, and minerals control extraction. The Specialty Coffee Association of America (SCAA) published a water standard for brewing specialty coffee (revised 2009). ([Urbans Aqua][4])
Commonly discussed targets include a **moderate total dissolved solids (TDS)** range and controlled alkalinity/hardness to avoid flat, chalky, or sour cups. ([Urbans Aqua][4])
### 8) Tasting: how pros describe coffee without nonsense
A useful sensory map:
* **Aroma:** florals, citrus, berry, cocoa, spice
* **Acidity:** brightness (citrus-like) vs sourness (under-extracted)
* **Sweetness:** sugar-browning notes; often rises with good development
* **Body:** mouthfeel (tea-like to syrupy)
* **Finish:** clean vs drying/astringent
### 9) Health and caffeine: benefits, limits, and important nuances
**Caffeine limit (general guidance):** For most healthy adults, the FDA cites **400 mg/day** as not generally associated with negative effects (individual sensitivity varies). ([U.S. Food and Drug Administration][5])
**Associations in research:** Meta-analyses and large observational studies often find **moderate coffee consumption** associated with lower all-cause mortality compared with none (association ≠ proof of causality). ([PubMed][6])
**Brewing method matters:** Harvard’s Nutrition Source notes **unfiltered coffee** (e.g., French press, Turkish) contains diterpenes that can raise LDL cholesterol; filtering reduces these compounds. ([The Nutrition Source][7])
### 10) Coffee as culture and economy (why it feels “royal”)
Coffee built institutions: cafés as social hubs, intellectual salons, modern “third places,” and today’s specialty scene (origin transparency, cupping, barista craft). Its supply chain is also a major global market—where quality, climate risk, and farmer livelihoods are persistent strategic issues.
### 11) Practical tips that reliably improve coffee at home
1. **Buy fresher roasted beans** and store airtight, cool, and dark.
2. **Grind right before brewing** (biggest single upgrade).
3. **Fix water**: if tap tastes bad, coffee will taste bad; use filtered water that leaves some minerals (not distilled-only). ([Epicurious][8])
4. **Use a scale** for dose and yield consistency.
5. **Change one variable at a time** (grind first, then ratio, then temperature).
---
## 한국어 (KR)
### 1) 커피의 “위엄”이란
커피는 **식물(품종)·가공(발효)·로스팅(열화학)·브루잉(추출)·의식(문화)·무역(경제)**이 한 잔에 겹쳐진 음료입니다. 같은 원두도 조건이 바뀌면 전혀 다른 맛이 나오는 ‘공학적’ 음료이기도 합니다.
### 2) 기원·확산(핵심 흐름)
대표적 정리로는 15세기 무렵 **예멘에서 재배·소비가 체계화**되고 16세기에는 중동 일대에서 확산되었다는 설명이 널리 소개됩니다. ([NCA - About Coffee][1])
### 3) 아라비카 vs 로부스타
* **아라비카**: 향과 산미(산뜻함) 중심, 재배가 상대적으로 까다롭다는 설명이 일반적
* **로부스타**: 더 강인하고 생산비가 낮으며, 아라비카보다 **카페인이 약 2배**라는 설명이 대표적입니다. ([Encyclopedia Britannica][2])
세계 생산 비중은 해마다 변동하며, ICO 보고서 한 예로 2022/23에 아라비카가 **55.9%**로 제시됩니다. ([ICO Coffee][3])
### 4) 가공(프로세싱)이 맛을 설계한다
* **워시드(수세식)**: 깔끔·선명·산미 강조
* **내추럴(건식)**: 과일향·바디 강화, 관리 실패 시 결점 위험
* **허니(펄프드 내추럴)**: 단맛/질감의 균형을 노리는 중간 지대
핵심은 수분·발효·건조 관리이며, 결점(곰팡내/거친 맛)은 대개 여기서 발생합니다.
### 5) 로스팅과 브루잉(추출)의 본질
* 로스팅은 농산물을 향미로 바꾸는 열화학 공정
* 브루잉은 분쇄도·비율·물·온도·시간의 조합으로 맛을 “추출 설계”하는 작업
특히 물은 중요합니다. SCAA(현 SCA 계열)는 스페셜티 커피 브루잉을 위한 물 표준을 문서로 정리한 바 있습니다. ([Urbans Aqua][4])
### 6) 건강·카페인(현실적으로 알아야 할 것)
FDA는 대부분의 건강한 성인에게 **하루 400mg**을 일반적으로 큰 부작용과 관련이 낮은 수준으로 언급합니다(개인차 큼). ([U.S. Food and Drug Administration][5])
연구 메타분석에서는 ‘적당량 섭취’가 낮은 사망위험과 **연관**되는 결과가 자주 보고되지만, 관찰연구 특성상 인과로 단정할 수는 없습니다. ([PubMed][6])
또한 하버드 자료는 **비여과 커피(프렌치프레스·터키식)**의 디테르펜이 LDL을 올릴 수 있어 **여과 여부**가 중요할 수 있다고 정리합니다. ([The Nutrition Source][7])
### 7) 집에서 맛을 올리는 실전 팁
* 원두는 **가급적 신선 로스팅** + **분쇄는 직전**
* 물맛이 나쁘면 커피도 나쁩니다(필터로 염소·이취 제거, 미네랄이 “0”인 증류수만은 피하는 편이 유리). ([Epicurious][8])
* 저울로 ‘한 번 맛있게 나온 레시피’를 고정하고 한 변수씩 수정
---
## 日本語 (JA)
### 1) “コーヒーの威厳”とは
コーヒーは、品種・精製（発酵）・焙煎（熱化学）・抽出（エンジニアリング）・文化・国際市場が一杯に凝縮された飲み物です。
### 2) 歴史の骨格
一般的な解説では、15世紀頃にイエメンで栽培・文化が発展し、16世紀に中東へ広がったとされます。 ([NCA - About Coffee][1])
### 3) アラビカとロブスタ
ロブスタは丈夫で生産しやすく、**カフェインがアラビカの約2倍**という説明がブリタニカ等にあります。 ([Encyclopedia Britannica][2])
生産比率は変動し、ICO報告では2022/23のアラビカ比率が**55.9%**と示されています。 ([ICO Coffee][3])
### 4) 抽出と水
コーヒーは“水で味を引き出す”飲料です。SCAA/SCA 系の水標準文書があり、TDSや硬度・アルカリ度の管理が味に影響します。 ([Urbans Aqua][4])
### 5) 健康とカフェイン
FDAは多くの成人で**1日400mg**を一般に問題が起きにくい目安として言及しています（個人差あり）。 ([U.S. Food and Drug Administration][5])
適量摂取が死亡リスク低下と関連するというメタ分析報告もあります（関連＝因果ではない）。 ([PubMed][6])
未濾過コーヒーはLDLに影響し得る点が整理されています。 ([The Nutrition Source][7])
---
## Español (ES)
### 1) Qué hace “majestuosa” a la cafeína culturalmente
El café es botánica + fermentación + tostado + extracción + ritual social + comercio global en una sola taza.
### 2) Arabica vs Robusta
Robusta es más resistente y se describe con **aprox. el doble de cafeína** que Arabica. ([Encyclopedia Britannica][2])
El reparto mundial varía; un informe del ICO cita **55,9% Arabica** en 2022/23. ([ICO Coffee][3])
### 3) Agua y extracción
Hay estándares de agua para café de especialidad (SCAA/SCA): minerales moderados ayudan a extraer sabor; agua demasiado dura o demasiado “vacía” puede arruinar la taza. ([Urbans Aqua][4])
### 4) Salud y límites
La FDA menciona **400 mg/día** como referencia para la mayoría de adultos sanos (sensibilidad individual variable). ([U.S. Food and Drug Administration][5])
Meta-análisis observacionales reportan asociaciones entre consumo moderado y menor mortalidad, sin probar causalidad. ([PubMed][6])
Café sin filtrar puede elevar LDL por diterpenos; el filtrado reduce esos compuestos. ([The Nutrition Source][7])
---
## Français (FR)
### 1) La “majesté” du café
Le café réunit agriculture, fermentation, torréfaction, extraction, culture des cafés et marchés mondiaux—une boisson à la fois quotidienne et “haute-couture”.
### 2) Arabica vs Robusta
Robusta est décrit comme plus robuste, moins coûteux à produire, avec **environ deux fois plus de caféine** que l’Arabica. ([Encyclopedia Britannica][2])
La part Arabica/Robusta varie; un rapport ICO indique **55,9% d’Arabica** en 2022/23. ([ICO Coffee][3])
### 3) L’eau, ingrédient caché
Des références SCAA/SCA existent pour l’eau de brassage: une minéralité modérée favorise une extraction équilibrée; une eau trop dure ou trop “pure” perturbe le goût. ([Urbans Aqua][4])
### 4) Santé et caféine
La FDA cite **400 mg/jour** comme repère pour la plupart des adultes en bonne santé (variabilité individuelle). ([U.S. Food and Drug Administration][5])
Les méta-analyses observationnelles rapportent souvent une association entre consommation modérée et mortalité plus faible (association ≠ causalité). ([PubMed][6])
Le café non filtré peut augmenter le LDL via des diterpènes; le filtrage réduit ces composés. ([The Nutrition Source][7])
[1]: https://www.aboutcoffee.org/origins/history-of-coffee/?utm_source=chatgpt.com "History of coffee - NCA - About Coffee"
[2]: https://www.britannica.com/plant/Coffea-canephora-robusta?utm_source=chatgpt.com "Coffea canephora robusta | plant"
[3]: https://icocoffee.org/documents/cy2023-24/cy2022-23/Coffee_Report_and_Outlook_April_2023_-_ICO.pdf?utm_source=chatgpt.com "Coffee_Report_and_Outlook_Ap..."
[4]: https://www.urbansaqua.com/wp-content/uploads/2023/09/www.urbansaqua.com-robust-ro-drinking-water-systems-water-standards.pdf?utm_source=chatgpt.com "SCAA Standard | Water for Brewing Specialty Coffee"
[5]: https://www.fda.gov/consumers/consumer-updates/spilling-beans-how-much-caffeine-too-much?utm_source=chatgpt.com "Spilling the Beans: How Much Caffeine is Too Much?"
[6]: https://pubmed.ncbi.nlm.nih.gov/31055709/?utm_source=chatgpt.com "a meta-analysis by potential modifiers"
[7]: https://nutritionsource.hsph.harvard.edu/food-features/coffee/?utm_source=chatgpt.com "Coffee - The Nutrition Source"
[8]: https://www.epicurious.com/ingredients/water-quality-coffee?utm_source=chatgpt.com "Don't Overlook the Other Ingredient in Your Coffee"
## KR: 커피의 위엄 — 왜 커피가 맛·문화·경제의 ‘왕좌’에 올랐는가
---
## English (EN)
### 1) Coffee’s “majesty” in one idea
Coffee is majestic because it sits at the intersection of **botany + craft + chemistry + ritual + global trade**—a beverage that can be everyday fuel or a sensory art form, depending on how it is grown, processed, roasted, and brewed.
### 2) Origins and global spread
Most popular origin narratives trace coffee’s early cultural consolidation through **Arabia (notably Yemen) by the 15th century**, with broader regional spread across the Middle East by the 16th century. ([NCA - About Coffee][1])
From there, coffee becomes a global commodity—driven by colonial trade, agricultural transplantation, and later industrial roasting and café culture.
### 3) The plant: Arabica vs Robusta (why the bean matters)
Commercial coffee is dominated by two species:
* **Arabica (Coffea arabica)**: typically prized for aromatics and acidity; more sensitive to growing conditions.
* **Robusta (Coffea canephora)**: hardier, often bolder and more bitter; commonly noted as having **about twice the caffeine** of Arabica and being cheaper to produce. ([Encyclopedia Britannica][2])
**Market reality:** The Arabica/Robusta split varies by year and metric. One ICO report cites Arabica at **55.9% of world output in 2022/23** (by their definitions for that report). ([ICO Coffee][3])
### 4) From cherry to green bean: processing as “flavor architecture”
Coffee starts as a fruit (the “cherry”). Processing determines how sugars, acids, and fermentation compounds translate into flavor.
Core processing families:
* **Washed (wet)**: fruit removed before drying; tends to highlight clarity, acidity, and defined aromatics.
* **Natural (dry)**: whole cherry dried; often increases fruity intensity and body but can be funkier if control is poor.
* **Honey / pulped natural**: partial mucilage left on; aims for sweetness and roundness between washed and natural.
Processing quality is largely moisture control + fermentation management; mistakes show up as defects, musty notes, or harshness.
### 5) Roasting: turning agriculture into aroma
Roasting is controlled thermal chemistry:
* Light roasts tend to preserve origin acidity and florals.
* Medium roasts balance sweetness, caramel notes, and body.
* Dark roasts emphasize roast-derived flavors (smoke, bittersweet) and reduce perceived origin nuance.
The “majesty” here is repeatability: great roasters create consistency while preserving what makes a farm/lot distinctive.
### 6) Brewing: the extraction game (why the same beans taste different)
Coffee is an extraction problem governed by **grind size, dose, water composition, temperature, contact time, and agitation**.
A practical, high-reliability framework:
* **Ratio (brew strength):** start around 1:15–1:17 (coffee:water) for filter; espresso is much tighter (e.g., 1:1.5–1:2.5 yield).
* **Grind:** finer = more extraction; too fine can stall and become bitter/astringent.
* **Temperature:** hotter = more extraction; cooler reduces extraction and can increase sourness.
* **Time:** longer contact = more extraction until unpleasant compounds dominate.
### 7) Water: the hidden ingredient (and why cafés often beat home brews)
Coffee is mostly water, and minerals control extraction. The Specialty Coffee Association of America (SCAA) published a water standard for brewing specialty coffee (revised 2009). ([Urbans Aqua][4])
Commonly discussed targets include a **moderate total dissolved solids (TDS)** range and controlled alkalinity/hardness to avoid flat, chalky, or sour cups. ([Urbans Aqua][4])
### 8) Tasting: how pros describe coffee without nonsense
A useful sensory map:
* **Aroma:** florals, citrus, berry, cocoa, spice
* **Acidity:** brightness (citrus-like) vs sourness (under-extracted)
* **Sweetness:** sugar-browning notes; often rises with good development
* **Body:** mouthfeel (tea-like to syrupy)
* **Finish:** clean vs drying/astringent
### 9) Health and caffeine: benefits, limits, and important nuances
**Caffeine limit (general guidance):** For most healthy adults, the FDA cites **400 mg/day** as not generally associated with negative effects (individual sensitivity varies). ([U.S. Food and Drug Administration][5])
**Associations in research:** Meta-analyses and large observational studies often find **moderate coffee consumption** associated with lower all-cause mortality compared with none (association ≠ proof of causality). ([PubMed][6])
**Brewing method matters:** Harvard’s Nutrition Source notes **unfiltered coffee** (e.g., French press, Turkish) contains diterpenes that can raise LDL cholesterol; filtering reduces these compounds. ([The Nutrition Source][7])
### 10) Coffee as culture and economy (why it feels “royal”)
Coffee built institutions: cafés as social hubs, intellectual salons, modern “third places,” and today’s specialty scene (origin transparency, cupping, barista craft). Its supply chain is also a major global market—where quality, climate risk, and farmer livelihoods are persistent strategic issues.
### 11) Practical tips that reliably improve coffee at home
1. **Buy fresher roasted beans** and store airtight, cool, and dark.
2. **Grind right before brewing** (biggest single upgrade).
3. **Fix water**: if tap tastes bad, coffee will taste bad; use filtered water that leaves some minerals (not distilled-only). ([Epicurious][8])
4. **Use a scale** for dose and yield consistency.
5. **Change one variable at a time** (grind first, then ratio, then temperature).
---
## 한국어 (KR)
### 1) 커피의 “위엄”이란
커피는 **식물(품종)·가공(발효)·로스팅(열화학)·브루잉(추출)·의식(문화)·무역(경제)**이 한 잔에 겹쳐진 음료입니다. 같은 원두도 조건이 바뀌면 전혀 다른 맛이 나오는 ‘공학적’ 음료이기도 합니다.
### 2) 기원·확산(핵심 흐름)
대표적 정리로는 15세기 무렵 **예멘에서 재배·소비가 체계화**되고 16세기에는 중동 일대에서 확산되었다는 설명이 널리 소개됩니다. ([NCA - About Coffee][1])
### 3) 아라비카 vs 로부스타
* **아라비카**: 향과 산미(산뜻함) 중심, 재배가 상대적으로 까다롭다는 설명이 일반적
* **로부스타**: 더 강인하고 생산비가 낮으며, 아라비카보다 **카페인이 약 2배**라는 설명이 대표적입니다. ([Encyclopedia Britannica][2])
세계 생산 비중은 해마다 변동하며, ICO 보고서 한 예로 2022/23에 아라비카가 **55.9%**로 제시됩니다. ([ICO Coffee][3])
### 4) 가공(프로세싱)이 맛을 설계한다
* **워시드(수세식)**: 깔끔·선명·산미 강조
* **내추럴(건식)**: 과일향·바디 강화, 관리 실패 시 결점 위험
* **허니(펄프드 내추럴)**: 단맛/질감의 균형을 노리는 중간 지대
핵심은 수분·발효·건조 관리이며, 결점(곰팡내/거친 맛)은 대개 여기서 발생합니다.
### 5) 로스팅과 브루잉(추출)의 본질
* 로스팅은 농산물을 향미로 바꾸는 열화학 공정
* 브루잉은 분쇄도·비율·물·온도·시간의 조합으로 맛을 “추출 설계”하는 작업
특히 물은 중요합니다. SCAA(현 SCA 계열)는 스페셜티 커피 브루잉을 위한 물 표준을 문서로 정리한 바 있습니다. ([Urbans Aqua][4])
### 6) 건강·카페인(현실적으로 알아야 할 것)
FDA는 대부분의 건강한 성인에게 **하루 400mg**을 일반적으로 큰 부작용과 관련이 낮은 수준으로 언급합니다(개인차 큼). ([U.S. Food and Drug Administration][5])
연구 메타분석에서는 ‘적당량 섭취’가 낮은 사망위험과 **연관**되는 결과가 자주 보고되지만, 관찰연구 특성상 인과로 단정할 수는 없습니다. ([PubMed][6])
또한 하버드 자료는 **비여과 커피(프렌치프레스·터키식)**의 디테르펜이 LDL을 올릴 수 있어 **여과 여부**가 중요할 수 있다고 정리합니다. ([The Nutrition Source][7])
### 7) 집에서 맛을 올리는 실전 팁
* 원두는 **가급적 신선 로스팅** + **분쇄는 직전**
* 물맛이 나쁘면 커피도 나쁩니다(필터로 염소·이취 제거, 미네랄이 “0”인 증류수만은 피하는 편이 유리). ([Epicurious][8])
* 저울로 ‘한 번 맛있게 나온 레시피’를 고정하고 한 변수씩 수정
---
## 日本語 (JA)
### 1) “コーヒーの威厳”とは
コーヒーは、品種・精製（発酵）・焙煎（熱化学）・抽出（エンジニアリング）・文化・国際市場が一杯に凝縮された飲み物です。
### 2) 歴史の骨格
一般的な解説では、15世紀頃にイエメンで栽培・文化が発展し、16世紀に中東へ広がったとされます。 ([NCA - About Coffee][1])
### 3) アラビカとロブスタ
ロブスタは丈夫で生産しやすく、**カフェインがアラビカの約2倍**という説明がブリタニカ等にあります。 ([Encyclopedia Britannica][2])
生産比率は変動し、ICO報告では2022/23のアラビカ比率が**55.9%**と示されています。 ([ICO Coffee][3])
### 4) 抽出と水
コーヒーは“水で味を引き出す”飲料です。SCAA/SCA 系の水標準文書があり、TDSや硬度・アルカリ度の管理が味に影響します。 ([Urbans Aqua][4])
### 5) 健康とカフェイン
FDAは多くの成人で**1日400mg**を一般に問題が起きにくい目安として言及しています（個人差あり）。 ([U.S. Food and Drug Administration][5])
適量摂取が死亡リスク低下と関連するというメタ分析報告もあります（関連＝因果ではない）。 ([PubMed][6])
未濾過コーヒーはLDLに影響し得る点が整理されています。 ([The Nutrition Source][7])
---
## Español (ES)
### 1) Qué hace “majestuosa” a la cafeína culturalmente
El café es botánica + fermentación + tostado + extracción + ritual social + comercio global en una sola taza.
### 2) Arabica vs Robusta
Robusta es más resistente y se describe con **aprox. el doble de cafeína** que Arabica. ([Encyclopedia Britannica][2])
El reparto mundial varía; un informe del ICO cita **55,9% Arabica** en 2022/23. ([ICO Coffee][3])
### 3) Agua y extracción
Hay estándares de agua para café de especialidad (SCAA/SCA): minerales moderados ayudan a extraer sabor; agua demasiado dura o demasiado “vacía” puede arruinar la taza. ([Urbans Aqua][4])
### 4) Salud y límites
La FDA menciona **400 mg/día** como referencia para la mayoría de adultos sanos (sensibilidad individual variable). ([U.S. Food and Drug Administration][5])
Meta-análisis observacionales reportan asociaciones entre consumo moderado y menor mortalidad, sin probar causalidad. ([PubMed][6])
Café sin filtrar puede elevar LDL por diterpenos; el filtrado reduce esos compuestos. ([The Nutrition Source][7])
---
## Français (FR)
### 1) La “majesté” du café
Le café réunit agriculture, fermentation, torréfaction, extraction, culture des cafés et marchés mondiaux—une boisson à la fois quotidienne et “haute-couture”.
### 2) Arabica vs Robusta
Robusta est décrit comme plus robuste, moins coûteux à produire, avec **environ deux fois plus de caféine** que l’Arabica. ([Encyclopedia Britannica][2])
La part Arabica/Robusta varie; un rapport ICO indique **55,9% d’Arabica** en 2022/23. ([ICO Coffee][3])
### 3) L’eau, ingrédient caché
Des références SCAA/SCA existent pour l’eau de brassage: une minéralité modérée favorise une extraction équilibrée; une eau trop dure ou trop “pure” perturbe le goût. ([Urbans Aqua][4])
### 4) Santé et caféine
La FDA cite **400 mg/jour** comme repère pour la plupart des adultes en bonne santé (variabilité individuelle). ([U.S. Food and Drug Administration][5])
Les méta-analyses observationnelles rapportent souvent une association entre consommation modérée et mortalité plus faible (association ≠ causalité). ([PubMed][6])
Le café non filtré peut augmenter le LDL via des diterpènes; le filtrage réduit ces composés. ([The Nutrition Source][7])
[1]: https://www.aboutcoffee.org/origins/history-of-coffee/?utm_source=chatgpt.com "History of coffee - NCA - About Coffee"
[2]: https://www.britannica.com/plant/Coffea-canephora-robusta?utm_source=chatgpt.com "Coffea canephora robusta | plant"
[3]: https://icocoffee.org/documents/cy2023-24/cy2022-23/Coffee_Report_and_Outlook_April_2023_-_ICO.pdf?utm_source=chatgpt.com "Coffee_Report_and_Outlook_Ap..."
[4]: https://www.urbansaqua.com/wp-content/uploads/2023/09/www.urbansaqua.com-robust-ro-drinking-water-systems-water-standards.pdf?utm_source=chatgpt.com "SCAA Standard | Water for Brewing Specialty Coffee"
[5]: https://www.fda.gov/consumers/consumer-updates/spilling-beans-how-much-caffeine-too-much?utm_source=chatgpt.com "Spilling the Beans: How Much Caffeine is Too Much?"
[6]: https://pubmed.ncbi.nlm.nih.gov/31055709/?utm_source=chatgpt.com "a meta-analysis by potential modifiers"
[7]: https://nutritionsource.hsph.harvard.edu/food-features/coffee/?utm_source=chatgpt.com "Coffee - The Nutrition Source"
[8]: https://www.epicurious.com/ingredients/water-quality-coffee?utm_source=chatgpt.com "Don't Overlook the Other Ingredient in Your Coffee"