What’s Going On in Sensory Evaluation, with Gail Vance Civille

A service to the entire specialty coffee world, SCAA Symposium has been releasing a number videos from the most recent Symposium in April. Latest in the series came July 2, featuring Gail Vance Civille of Sensory Spectrum, Inc., who has been tasting professionally for nearly 50 years. (related: Slurping in Context: A Look at Intelligentsia’s New Cupping Form) Far less an educational seminar than […]

How Former Competitors Andy Sprenger and Kapo Chiu Became World-Class Collaborators

The concept of relationships in coffee is a huge one, applying to any combination of people including farmers, importers, buyers, roasters and consumers. But the coffee is always the tie that binds. Rarely is the concept of coffee relationships manifested so perfectly as in the case of Kapo Chiu, the owner of Hong Kong’s The Cupping Room, who recently placed second […]

Get Half Naked, Grab Some Friends and Drink Coffee Wine (It’s a Real Thing)

There are reasons some flavor combinations have never been brought to market. Nonetheless,  Miami-based Friends Fun Wine — the makers of the 6% ABV “Fun Wine in a Can,” with products like Stawberry Moscato and Red Sangria — is introducing the world to coffee wine. The company, which markets its canned wines as lifestyle products for bikini-clad poolside types, says its […]

Raleigh-Based Stockton Graham & Co. Acquires Eurocafe Imports’ Southeast Business

  20-year-old Raleigh, N.C.-based macro roaster and equipment distributor Stockton Graham & Co. has acquired the distribution business of one of its former regional wholesale competitors, Charlotte-based Eurocafé Imports. The deal was finalized June 6, and will not affect the Rochester, N.Y.-based Northeast operations of Eurocafé Imports. (related: Raleigh’s Café de los Muertos Taking Inclusive Approach with First Retail Bar) Stockton Graham says existing […]

P M Nikic et al, 2014. Habitual Coffee Consumption Enhances Attention and Vigilance in Hemodialysis Patients, Biomed Research International, published online ahead of print.

 Coffee drinking is the main source of caffeine intake among adult population in the western world. It has been reported that low to moderate caffeine intake has beneficial effect on alertness and cognitive functions in healthy subjects. The aim of this study is to evaluate the impact of habitual coffee consumption on cognitive function in hemodialysis patients.
Methods: In a cross-sectional study, 86 patients from a single-dialysis centre underwent assessment by the Montreal Cognitive Assessment tool and evaluation for symptoms of fatigue, mood, and sleep disorders by well-validated questionnaires. The habitual coffee use and the average daily caffeine intake were estimated by participants’ response to a dietary questionnaire.
Results: Sixty-seven subjects (78%) consumed black coffee daily, mostly in low to moderate dose. Cognitive impairment was found in three-quarters of tested patients. Normal mental performance was more often in habitual coffee users (25% versus 16%). Regular coffee drinkers achieved higher mean scores on all tested cognitive domains, but a significant positive correlation was found only for items that measure attention and concentration (P = 0.024).
Conclusions:  Moderate caffeine intake by habitual coffee consumption could have beneficial impact on cognitive function in hemodialysis patients due to selective enhancement of attention and vigilance.

H Yamada et al, 2014, Coffee Consumption and Risk of Colorectal Cancer: The Japan Collaborative Cohort Study, Journal of Epidemiology, published online ahead of print

Epidemiologic studies have reported coffee consumption to be associated with various health conditions. The purpose of this study was to examine the relationship of coffee consumption with colorectal cancer incidence in a large-scale prospective cohort study in Japan.
Methods: We used data from the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC Study). Here, we analyzed a total of 58 221 persons (23 607 men, 34 614 women) followed from 1988 to the end of 2009. During 738 669 person-years of follow-up for the analysis of colorectal cancer risk with coffee consumption at baseline, we identified 687 cases of colon cancer (355 males and 332 females) and 314 cases of rectal cancer (202 males and 112 females). We used the Cox proportional-hazard regression model to estimate hazard ratio (HR).
Results: Compared to those who consumed less than 1 cup of coffee per day, men who consumed 2-3 cups of coffee per day had an HR of 1.26 (95% confidence interval [CI] 0.93-1.70), and men who consumed more than 4 cups of coffee per day had an HR of 1.79 (95% CI 1.01-3.18). A statistically significant increase in the risk of colon cancer was associated with increasing coffee consumption among men (P for trend = 0.03). On the other hand, coffee consumption in women was not associated with incident risk of colon cancer. Coffee consumption was also not associated with rectal cancer incidence in men or women.
Conclusions: This large-scale population-based cohort study showed that coffee consumption increases the risk of colon cancer among Japanese men.


L M Ferrucci et al, 2014, Tea, coffee, and caffeine and early-onset basal cell carcinoma in a case-control study, European Journal of Cancer Prevention, published online ahead of print.


Tea and coffee are hypothesized to play a protective role in skin carcinogenesis through bioactive components, such as caffeine, yet the epidemiologic evidence is mixed. Existing data support an inverse association with basal cell carcinoma (BCC), more so than for melanoma or squamous cell carcinoma. To understand whether tea, coffee, and caffeine are related to early-onset BCC, we evaluated data from 767 non-Hispanic Whites under age 40 in a case-control study in Connecticut. BCC cases (n=377) were identified through Yale’s Dermatopathology database. Controls (n=390) were randomly sampled from individuals in the same database with benign skin diagnoses and frequency matched to cases on age, sex, and biopsy site. Participants completed an in-person interview including assessment of caffeinated coffee and hot tea. We calculated multivariate odds ratios (ORs) and 95% confidence intervals (CIs) with unconditional logistic regression for regular consumption and frequency and duration measures. Combined regular consumption of caffeinated coffee plus hot tea was inversely associated with early-onset BCC (OR=0.60, 95% CI=0.38-0.96). Those in the highest category of caffeine from these sources had a 43% reduced risk of BCC compared with nonconsumers (OR=0.57, 95% CI=0.34-0.95, P-trend=0.037). Our findings suggest a modest protective effect for caffeinated coffee plus tea in relation to early-onset BCC that may, in part, be due to caffeine. This study adds to the growing body of literature suggesting potential health benefits from these beverages.