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Think $5.50 is too much for a flat white? Actually it’s too cheap, and our world-famous cafes are paying the price

<a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Even in a stubborn cost-of-living crisis, it seems there’s one luxury most Australians <a href="https://www.comparethemarket.com.au/news/what-australians-wont-give-up-cost-of-living-crisis-report/">won’t sacrifice</a> – their daily cup of coffee. Coffee sales have largely <a href="https://www.statista.com/statistics/866543/australia-domestic-consumption-of-coffee/">remained stable</a>, even as financial pressures have bitten over the past few years. So too have prices. Though many of us became upset when prices began to creep up last year, they’ve since largely settled in the range between $4.00 and $5.50 for a basic drink. But this could soon have to change. By international standards, Australian coffee prices are low. No one wants to pay more for essentials, least of all right now. But our independent cafes are struggling. By not valuing coffee properly, we risk losing the <a href="https://bizcup.com.au/australian-coffee-culture/">internationally renowned</a> coffee culture we’ve worked so hard to create, and the phenomenal quality of cup we enjoy. <h2>Coffee is relatively cheap in Australia</h2> Our recent survey of Australian capital cities found the average price of a small takeaway flat white at speciality venues is A$4.78. But in <a href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/global-coffee-prices">some international capitals</a>, it’s almost double this, even after adjusting for local <a href="https://www.investopedia.com/updates/purchasing-power-parity-ppp/">purchasing power parity</a>. <iframe id="gaplH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/gaplH/" width="100%" height="400px" frameborder="0"></iframe> In London, a small flat white costs about A$6.96. Singapore, A$8.42. In Athens, as much as A$9.95. <h2>The cafe business is getting harder</h2> Over the past few decades, coffee prices haven’t kept pace with input costs. In the early 2000s, after wages, food costs, utilities and rent, many cafes <a href="https://www.coffeecommune.com.au/blog-why-are-cafes-so-expensive/">earned healthy profit margins</a> as high as 20%. The <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">most recent data from IBISWorld</a> show that while Australian cafe net profits have recovered from a drop in 2020, at 7.6%, they remain much lower than the Australian <a href="https://www.money.com.au/research/australian-business-statistics">average business profit margin of 13.3%</a>. For an independent owner operating a cafe with the <a href="https://www.ibisworld.com/au/industry/cafes-coffee-shops/2015/">average turnover of A$300,000</a>, this would amount to a meagre A$22,800 annual net profit after all the bills are paid. <h2>What goes into a cup?</h2> Just looking at the cost of raw inputs – milk, beans, a cup and a lid – might make the margin seem lucrative. But they don’t paint the whole picture. <figure class="align-center "><img src="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/584949/original/file-20240328-24-rlngpk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="A takeaway coffee cup showing the price inputs, with wages and operation costs making up over 65% of the cost of a coffee" /><figcaption>Chart: The Conversation. <a class="source" href="https://pabloandrustys.com.au/blogs/drinkbettercoffee/whats-in-the-cost-of-coffee">Data: Pablo and Rusty's Coffee Roasters</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> Over the past few years, renting the building, keeping the lights on and paying staff have all become <a href="https://www.reuters.com/business/ground-down-australia-coffee-shops-an-early-inflation-casualty-2023-07-10/">much bigger factors</a> in the equation for coffee shop owners, and many of these pressures aren’t easing. 1. Green coffee price Increasingly <a href="https://www.aa.com.tr/en/environment/brewing-crisis-how-climate-change-is-reshaping-coffee-production/3113886">subject to the effects</a> of climate change, the baseline commodity price of green (unroasted) coffee is <a href="https://perfectdailygrind.com/2024/02/demand-for-robusta-prices-record-high/">going up</a>. Arabica – the higher quality bean you’re most likely drinking at specialty cafes – is a more expensive raw product. Despite levelling off from post-pandemic highs, its price is still trending up. In 2018, it <a href="https://www.statista.com/statistics/675807/average-prices-arabica-and-robusta-coffee-worldwide/">sold</a> for US$2.93 per kilogram, which is projected to increase to US$4.38 dollars in 2025. Robusta coffee is cheaper, and is the type <a href="https://www.lavazza.com.au/en/coffee-secrets/difference-type-arabica-robusta-coffee">typically used to make instant coffee</a>. But serious drought in Vietnam has just pushed the price of robusta to an <a href="https://www.barchart.com/story/news/25094367/coffee-rallies-with-robusta-at-a-record-high-on-shrinking-coffee-output-in-vietnam">all-time high</a>, putting pressure on the cost of coffee more broadly. 2. Milk prices The price of fresh milk has risen by <a href="https://cdn-prod.dairyaustralia.com.au/-/media/project/dairy-australia-sites/national-home/resources/reports/situation-and-outlook/situation-and-outlook-report-march-2024.pdf?rev=b0222df4b01b40d0ae36cf8ac7b01bc0">more than 20%</a> over the past two years, and remains at a peak. This has put sustained cost pressure on the production of our <a href="https://gitnux.org/australian-coffee-consumption-statistics/#:%7E:text=Coffee%20is%20a%20beloved%20beverage,approximately%206%20billion%20cups%20annually.">most popular drink orders</a>: cappuccinos and flat whites. 3. Wages and utilities Over the past year, Australian wages have grown at their <a href="https://ministers.treasury.gov.au/ministers/jim-chalmers-2022/media-releases/real-wages-growth-back">fastest rate</a> since 2009, which is welcome news for cafe staff, but tough on operators in a sector with low margins. Electricity prices remain elevated after significant inflation, but could <a href="https://www.sbs.com.au/news/article/heres-how-much-your-energy-bills-might-go-down-by-and-when/k8g00jheg">begin to fall mid-year</a>. <h2>Specialty vs. commodity coffee: why price expectations create an industry divide</h2> One of the key factors keeping prices low in Australia is consumer expectation. For many people coffee is a fundamental part of everyday life, a marker of livability. Unlike wine or other alcohol, coffee is not considered a luxury or even a treat, where one might expect to pay a little more, or reduce consumption when times are economically tough. We anchor on familiar prices. <iframe id="oDbah" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/oDbah/" width="100%" height="400px" frameborder="0"></iframe> Because of this, it really hurts cafe owners to put their prices up. In touch with their customer base almost every day, they’re acutely aware of how much inflation can hurt. But in Australia, a huge proportion of coffee companies are also passionate about creating a world-class product by only using “<a href="https://medium.com/@samandsunrise/why-is-specialty-coffee-so-expensive-6cf298935e4b#:%7E:text=Specialty%20Shops%20Feature%20High%20Grade%20Coffees&text=Their%20coffees%20are%20hand%2Dpicked,even%20on%20the%20same%20tree.">specialty coffee</a>”. Ranked at least 80 on a quality scale, specialty beans cost significant more than commodity grade, but their production offers better working conditions for farmers and encourages more sustainable growing practices. Although not commensurate with the wine industry, there are similarities. Single origin, high quality beans are often sourced from one farm and demand higher prices than commodity grade coffee, where cheaper sourced beans are often combined in a blend. Running a specialty cafe can also mean roasting your own beans, which requires a big investment in expertise and equipment. It’s an obvious example of doing the right thing by your suppliers and customers. But specialty cafes face much higher operating costs, and when they’re next to a commodity-grade competitor, customers are typically unwillingly to pay the difference. <h2>Approach price rises with curiosity, not defensiveness</h2> When cafe owners put up their prices, we often rush to accuse them of selfishness or profiteering. But they’re often just trying to survive. Given the quality of our coffee and its global reputation, it shouldn’t surprise us if we’re soon asked to pay a little bit more for our daily brew. If we are, we should afford the people who create one of our most important “<a href="https://theconversation.com/how-cafes-bars-gyms-barbershops-and-other-third-places-create-our-social-fabric-135530">third spaces</a>” kindness and curiosity as to why. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/226015/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/emma-felton-143029">Emma Felton</a>, Adjunct Senior Researcher, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/think-5-50-is-too-much-for-a-flat-white-actually-its-too-cheap-and-our-world-famous-cafes-are-paying-the-price-226015">original article</a>.

Money & Banking

Morbid reason why cruise ships throw "free ice cream parties" on board

Dara Starr Tucker, a former cruise ship employee has shared the morbid reason why they throw “free ice cream parties” on board. Tucker, a singer who spent six months living on a cruise ship in the Mediterranean and the Caribbean 10 years ago, shared what life was like at sea. In one of her latest videos, she answered one of her follower's question asking whether it was true that if cruise staff started giving away ice cream, it meant that they needed more freezer space for a body. “This is unfortunately often true,” she said. “If the crew suddenly makes a bunch of ice cream available to passengers, ‘Free ice cream party’, it is often because more people have died on the ship than they have room for in the morgue.” She said that most large ships are legally required to maintain a morgue and carry body bags in the event a passenger dies mid-journey and added that she “thankfully” didn't have to deal with the "morbid stuff". “But we were friends with some crew members who did deal with it and they said maybe four to 10 people die every cruise,” she claimed. “There are a lot of older people on ships, and often (out of) a ship that carried maybe 2500 to 3000 passengers on a typical cruise, four to 10 people would die. “So the morgue, I believe they said held about seven people, and if more than seven people died on that particular ship, they would have to start moving bodies to the freezer.” She claimed that if employees would have to "make room for the extra bodies" in the freezer, they would have to take out everything including ice cream. Her video has been viewed over 2.3 million times, with many other cruise ship employees confirming her claims. “Cruise ship medic here. Can confirm the morgue and ice cream correlation,” one said. “Former sailor here — yes, it is accurate. Sometimes space needs to be made in the freezer," another added. Image: TikTok

Travel Trouble

Should you be worried about the amount of coffee or tea you drink?

Before you reach for that cup of coffee or tea, have you ever thought about whether that caffeinated beverage is <a href="https://cosmosmagazine.com/health/body-and-mind/debunks-vices-coffee-caffeine/">good or bad for you</a>? <iframe title="Vices: Is coffee good or bad for you?" src="https://omny.fm/shows/debunks/vices-is-coffee-good-or-bad-for-you/embed?style=Cover" width="100%" height="180" frameborder="0"></iframe> Most of us will drink coffee or tea each day. It helps keep us alert, especially in a world of the nine-to-five grind. Some workers rely on caffeine to get them through shift work and night shifts. Many, like me, would just collapse in a heap if it weren’t for that liquid black gold to keep us peppy in the morning. <h2 class="wp-block-heading">What is caffeine?</h2> To get a better picture of how coffee or tea affects us, let’s examine the active ingredient: <a href="https://cosmosmagazine.com/podcast/huh-science-explained-stirring-the-science-of-caffeine/">caffeine</a>. Caffeine is a <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/caffeine" target="_blank" rel="noopener">drug</a>. It’s a white, odourless substance known to chemists as 1,3,7-trimethylxanthine and is made up of 8 carbon, 10 hydrogen, 4 nitrogen and 2 oxygen atoms. Caffeine occurs naturally in coffee beans, cocoa beans, kola nuts, and tea leaves. It is an adenosine antagonist, blocking the A1, A2A, and A2B receptors in the brain and body to promote wakefulness. Normally, adenosine (a chemical compound with a similar 3D structure to caffeine) binds to its receptors, slowing neural activity and making you sleepy. When caffeine, instead, binds to the receptors, adenosine is blocked and brain activity speeds up, making you feel more alert. <h2 class="wp-block-heading">History lesson</h2> Tea and coffee are the most common way for humans to get their caffeine fix. Drinks made using coffee beans date back more than a thousand years to the coffee forests of the horn of Africa. Legend says that, around 800 CE, an Ethiopian goat herder named Kaldi noticed his goats were energetic and didn’t sleep when they ate the coffee beans. Coffee then spread eastward to the Arabian Peninsula, reaching Yemen in the 15th century, and Egypt, Syria, Persia and Turkey in the 1500s. From their it made it to Europe and eventually the whole world. But caffeine is also present in other beverages like tea, cola and even some foods like chocolate. <h2 class="wp-block-heading">Is it bad for you?</h2> Given how prevalent the drug is, are there negative side effects we should be worried about? For one thing, it is an addictive substance. And the more you drink, the more you need. “Our body tends to adjust to a new level of consumption,” Kitty Pham, a PhD candidate at the University of South Australia and expert in nutritional and genetic epidemiology, tells Cosmos. “Your body does develop a tolerance to the caffeine. So, you start to need to drink more and more to feel the same effect as before.” Caffeine can also act as an anxiogenic – a substance that can trigger heightened levels of anxiety. Pham notes some risks associated with too much caffeine consumption over a long period of time. “Greater than 6 cups per day, we did see an increase in dementia risk,” she notes. “There’s also some research on how it might increase your cholesterol. There’s a substance in coffee called cafestol that can regulate your blood cholesterol. If you’re drinking too much coffee, it might be increasing your cholesterol. So, there are risks, but often they are at really high consumption.” <h2 class="wp-block-heading">What’s the limit?</h2> So, how much caffeine is too much according to science? “That’s, the million-dollar question, isn’t it?” Pham laughs. “There’s a lot of varying research on it. It’s hard to tell a definite limit. But generally, most studies really agree that one to two cups of coffee, or an equivalent of 100 to 200 milligrams of caffeine is safe and okay.” The average cup of coffee has about 100 mg of caffeine. On average, instant coffee with one teaspoon of powder contains about 70 mg of caffeine, while a coffee pod has 60–90 mg. Other drinks containing might have even more caffeine, making it important to monitor your consumption more carefully. A 355 mL can of Red Bull energy drink has more than 110 mg of caffeine. Meanwhile, an average bar of dark chocolate has about 70 mg of caffeine. Many people are moving away from coffee to drinks like tea and matcha which may have <a href="https://cosmosmagazine.com/health/flavonoids-black-tea/">additional</a> <a href="https://cosmosmagazine.com/health/tea-drinkers-may-well-live-longer/">health</a> <a href="https://cosmosmagazine.com/health/black-tea-mortality-risk/">benefits</a>. A 100-gram cup of black tea has only about 20 mg of caffeine, while matcha can have 140–170 mg of caffeine! “Looking at the US, they usually recommend less than 400 milligrams. So overall, moderation and keeping your consumption to one to two cups – that’s what I’d recommend.” Now that I’ve written about caffeine, I think I need another cuppa. It’s only my second of the day, I swear. Image credits: Getty Images <div> <h3><a href="https://link.cosmosmagazine.com/JQ4R"><noscript data-spai="1"><img decoding="async" class="alignleft size-full wp-image-198773" src="https://cdn.shortpixel.ai/spai/ret_img/cosmosmagazine.com/wp-content/uploads/2023/04/Apple-Podcasts.svg" data-spai-egr="1" alt="Subscribe to our podcasts" width="300" height="54" title="should you be worried about the amount of coffee or tea you drink? 2"></noscript></a><a href="https://link.cosmosmagazine.com/JQ4U"><noscript data-spai="1"><img decoding="async" class="alignleft size-full wp-image-198773" src="https://cdn.shortpixel.ai/spai/ret_img/cosmosmagazine.com/wp-content/uploads/2023/04/Spotify.svg" data-spai-egr="1" alt="Subscribe to our podcasts" width="300" height="54" title="should you be worried about the amount of coffee or tea you drink? 3"></noscript></a></h3> </div>  <a href="https://cosmosmagazine.com/health/body-and-mind/coffee-tea-caffeine-debunks/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/evrim-yazgin/">Evrim Yazgin</a>.

Body

How is decaf coffee made? And is it really caffeine-free?

<a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Coffee is one of the most popular drinks in the world, and its high levels of caffeine are among the main reasons why. It’s a natural stimulant that provides an energy buzz, and we just can’t get enough. However, some people prefer to limit their caffeine intake <a href="https://pubmed.ncbi.nlm.nih.gov/12684194/">for health</a> or other reasons. Decaffeinated or “decaf” coffee is widely available, and its consumption is reported to be <a href="https://www.coffeebeanshop.com.au/coffee-blog/decaf-coffee-market-worth-2145-billion-by-2025-at-69">on the rise</a>. Here’s what you need to know about decaf coffee: how it’s made, the flavour, the benefits – and whether it’s actually caffeine-free. <h2>How is decaf made?</h2> Removing caffeine while keeping a coffee bean’s aroma and flavour intact isn’t a simple task. Decaf coffee is made by stripping green, unroasted coffee beans of their caffeine content and relies on the fact that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318762/#:%7E:text=Caffeine%20(Figure%201a)%20being,(15%20g%2FL).">caffeine dissolves</a> in water. Three main methods are used for removing caffeine: chemical solvents, liquid carbon dioxide (CO₂), or plain water with special filters. The additional steps required in all of these processing methods are why decaf coffee is often more expensive. <h2>Solvent-based methods</h2> Most decaf coffee is made using <a href="https://www.tandfonline.com/doi/epdf/10.1080/10408699991279231?needAccess=true">solvent-based</a> methods as it’s the cheapest process. This method breaks down into two further types: <a href="https://www.sciencedirect.com/science/article/abs/pii/B9780123849472001835">direct and indirect</a>. The direct method involves steaming the coffee beans and then repeatedly soaking them in a chemical solvent (usually methylene chloride or ethyl acetate) which binds to the caffeine and extracts it from the beans. After a pre-determined time, the caffeine has been extracted and the coffee beans are steamed once more to remove any residual chemical solvent. The indirect method still uses a chemical solvent, but it doesn’t come into direct contact with the coffee beans. Instead, the beans are soaked in hot water, then the water is separated from the beans and treated with the chemical solvent. The caffeine bonds to the solvent in the water and is evaporated. The caffeine-free water is then returned to the beans to reabsorb the coffee flavours and aromas. The solvent chemicals (particularly methylene chloride) used in these processes are a source of controversy around decaf coffee. This is because <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/dichloromethane">methylene chloride</a> is suggested to be mildly carcinogenic in high doses. Methylene chloride and ethyl acetate are commonly used in paint stripper, nail polish removers and degreaser. However, both the <a href="https://www.foodstandards.gov.au/code/pages/default.aspx">Australian New Zealand Food Standards Code</a> and <a href="https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=173.255">the United States Food and Drug Administration</a> permit the use of these solvents to process decaf. They also have strict limits on the amount of the chemicals that can still be present on the beans, and in reality <a href="https://www.chemicals.co.uk/blog/how-dangerous-is-methylene-chloride">practically no solvent</a> is left behind. <h2>Non-solvent-based methods</h2> Non-solvent-based methods that use liquid carbon dioxide or water are becoming increasingly popular as they don’t involve chemical solvents. In the <a href="https://www.tandfonline.com/doi/pdf/10.1080/10408699991279231">CO₂ method</a>, liquid carbon dioxide is pumped into a high-pressure chamber with the beans, where it binds to the caffeine and is then removed through high pressure, leaving behind decaffeinated beans. The water method (also known as the Swiss water process) is exactly what it sounds like – it <a href="http://publication.eiar.gov.et:8080/xmlui/bitstream/handle/123456789/3234/ECSS%20Proceeding%20Final.pdf?sequence=1#page=294">involves extracting caffeine</a> from coffee beans using water. There are variations on this method, but the basic steps are as follows. For an initial batch, green coffee beans are soaked in hot water, creating an extract rich in caffeine and flavour compounds (the flavourless beans are then discarded). This green coffee extract is passed through activated charcoal filters, which trap the caffeine molecules while allowing the flavours to pass through. Once created in this way, the caffeine-free extract can be used to soak a new batch of green coffee beans – since the flavours are already saturating the extract, the only thing that will be dissolved from the beans is the caffeine. <figure><iframe src="https://www.youtube.com/embed/8531vyP7Z5U?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>Is caffeine fully removed from decaf?</h2> Switching to decaf may not be as caffeine free as you think. It is unlikely that 100% of the caffeine will be successfully <a href="https://pubmed.ncbi.nlm.nih.gov/8603790/">stripped from the coffee beans</a>. Just like the caffeine content of coffee can vary, some <a href="https://pubmed.ncbi.nlm.nih.gov/17132260/">small amounts</a> of caffeine are still present in decaf. However, the amount is quite modest. You would need to drink more than ten cups of decaf to reach the caffeine level typically present in <a href="https://academic.oup.com/jat/article/30/8/611/714415">one cup of caffeinated coffee</a>. Australia <a href="https://www.foodstandards.gov.au/code/Documents/1.1.2%20Definitions%20v157.pdf">does not require</a> coffee roasters or producers to detail the process used to create their decaf coffee. However, you might find this information on some producers’ websites if they have chosen to advertise it. <h2>Does decaf coffee taste different?</h2> Some people say decaf tastes different. Depending on how the beans are decaffeinated, some aromatic elements may be co-extracted with the caffeine <a href="https://pubmed.ncbi.nlm.nih.gov/23745606/">during the process</a>. Caffeine also contributes to the bitterness of coffee, so when the caffeine is removed, so is <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948847/">some of the bitterness</a>. <h2>Do caffeinated and decaf coffee have the same health benefits?</h2> The health benefits found for drinking decaf coffee are similar to that of caffeinated coffee, including a lower risk of type 2 diabetes, some cancers and overall <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5696634/">mortality</a>. More recently, coffee has been linked with improved weight management over time. Most of the health benefits have been shown by drinking <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5696634/">three cups</a> of decaf per day. Moderation is key, and remember that the greatest health benefits will come from having a <a href="https://theconversation.com/what-is-a-balanced-diet-anyway-72432">balanced diet</a>.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/215546/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Dietitian, Researcher & Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-is-decaf-coffee-made-and-is-it-really-caffeine-free-215546">original article</a>.

Food & Wine

Can coffee help you avoid weight gain? Here’s what the science says

<a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Coffee is well recognised as having a positive impact on long-term health. Drinking the equivalent of three to four cups of instant coffee a day <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5696634/">reduces the risk</a> of many health conditions including heart disease, type 2 diabetes and some cancers. Most people gain <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4984841/">small amounts of weight</a> each year as they age. But can coffee help prevent this gradual weight gain? A group of researchers examined whether drinking an extra cup of coffee a day – or adding sugar, cream or a non-dairy alternative – resulted in more or less weight gain than those who didn’t adjust their intake. Their <a href="https://www.sciencedirect.com/science/article/abs/pii/S0002916523661702">research</a> (currently a pre-proof, which means it has been peer reviewed but is yet to undergo the final formatting and copyediting) found a modest link between coffee and gaining less weight than expected. People who drank an extra cup of coffee a day gained 0.12 kg less weight than expected over four years. Adding sugar resulted in a fraction more (0.09 kg) weight gain than expected over four years. <h2>How was the study conducted? What did it find?</h2> Researchers combined data from three large studies from the United States: two <a href="https://nurseshealthstudy.org">Nurses’ Health Studies</a> from 1986 to 2010, and from 1991 to 2015, and a <a href="https://www.hsph.harvard.edu/hpfs/about-the-study/">Health Professional Follow-up study</a> from 1991 to 2014. The Nurses’ Health Studies are two of the largest cohort studies, with more 230,000 participants, and investigates chronic disease risks for women. The Health Professional Follow-up study involves more than 50,000 male health professionals and investigates the relationship between diet and health outcomes. Participants in all three studies completed a baseline questionnaire, and another questionnaire every four years to assess their food and drink intake. Using the combined datasets, researchers analysed changes in coffee intake and changes in the participants’ self-reported weight at four-year intervals. The average four year weight-gains for the nurses’ studies were 1.2kg and 1.7kg, while participants in the health professionals study gained an average of 0.8kg. The researchers found that increasing unsweetened caffeinated or decaffeinated coffee intake by one cup a day was associated with a weight gain that was 0.12 kg less than expected over four years. Adding creamer (milk) or a non-dairy alternative did not significantly affect this weight change. However, adding sugar (one teaspoon) to coffee was associated with a weight gain that was 0.09 kg more than expected over four years. These associations were stronger in participants who were younger and had a higher body mass index at the beginning of the studies. <h2>What are the pros and cons of the study?</h2> This study is unique in two ways. It had a very large sample size and followed participants for many years. This adds confidence that the associations were real and can likely be applied to other populations. However, there are three reasons to be cautious. First, the findings represent an association, not causation. This means the study does not prove that coffee intake is the true reason for the weight change. Rather, it shows the two changes were observed together over time. Second, the findings around weight were very modest. The average four-year weight gain averted, based on one cup of coffee, was 0.12 kilograms, which is about 30 grams per year. This amount may not be a meaningful change for most people looking to manage weight. Finally, this analysis did not consider the variability in the amount of caffeine in coffee (which we <a href="https://pubmed.ncbi.nlm.nih.gov/17412475/">know can be high</a>), it just assumed a standard amount of caffeine per cup. <h2>How could coffee help with weight management?</h2> Caffeine is a natural stimulant which has been <a href="https://www.sciencedirect.com/science/article/pii/S0149763416300690">shown to</a> temporarily reduce appetite and increase alertness. This may help to feel less hungry for a short period, potentially leading to reduced energy intake. Some people consume coffee before exercise as a stimulant to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7777221/">improve their workout performance</a> – if a workout is more effective, more energy may be expended. However, the benefit is largely thought to be short-lived, rather than long-term. Caffeine has also been <a href="https://www.sciencedirect.com/science/article/pii/S0271531720304449">shown to</a> speed up our metabolism, causing more energy to be burned while resting. However, this effect is relatively small and is not a suitable substitute for regular physical activity and a healthy diet. Finally, coffee has a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4725310/">mild diuretic effect</a>, which can lead to temporary water weight loss. This is water loss, not fat loss, and the weight is quickly regained when you re-hydrate. <h2>Is it worth trying coffee for weight loss?</h2> Losing weight can be influenced by various factors, so don’t get too enthusiastic about the coffee-weight link highlighted in this new study, or increase your coffee intake to unreasonable levels. Most adults can safely consume around <a href="https://www.healthdirect.gov.au/caffeine">400mg</a> of caffeine a day. That’s the equivalent of two espressos or four cups of instant coffee or eight cups of tea. If you are pregnant or breastfeeding, it is important to talk to your doctor before increasing your caffeine intake, because caffeine can be passed through to your growing baby. If you need individualised weight guidance, talk to your GP or visit an <a href="https://member.dietitiansaustralia.org.au/Portal/Portal/Search-Directories/Find-a-Dietitian.aspx">accredited practising dietitian</a>. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/214954/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Dietitian, Researcher & Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/can-coffee-help-you-avoid-weight-gain-heres-what-the-science-says-214954">original article</a>.

Body

Here’s what would happen to your body if you didn’t have your morning coffee

What happens when you skip coffee entirely? Coffee is a morning constant for many, as reliable as the sunrise or the tides. Miss it, and you can feel dazed, confused and even risk a pounding headache. There’s a good reason for that: Caffeine produces some reliable physical changes in your body upon which you can easily become dependent. With that first sip of coffee, caffeine enters your bloodstream and begins making its way to your brain where it blocks an inhibitory neurotransmitter called adenosine, according to the National Academy of Sciences. That, in turn, sets off the release of feel-good hormones like dopamine and serotonin, causing a stimulant effect. Coffee’s so-called half-life – meaning the amount of time it takes for the amount of caffeine in the body to be reduced by 50 per cent – is about five hours on average. That explains why the average energy drink or coffee buzz lasts about that long. But how quickly caffeine leaves your system depends on a number of things, including age, medical conditions, drug interactions and lifestyle habits (like smoking). A shock to the system So, no surprise, when you’re deprived of your morning coffee, you don’t just suffer due to routine alteration. You suffer chemically, too. As anybody who’s kicked their coffee habit will tell you: The side effects can be pretty noticeable and jarring. Some of the more common symptoms of caffeine withdrawal stem from the inherent perks of those multi cups of Joe. Minus the kickstart to your metabolism, you’ll feel tired, sluggish, foggy-headed, and physically delayed, according to a review of studies published in 2020 in StatPearls. Researchers found that the more caffeine you consume, the more severe the withdrawal; but abstinence from even small amounts – we’re talking one cup of coffee per day – also produced symptoms of caffeine withdrawal. They kick in 12 to 24 hours after your last caffeine fix and may last up to nine days, says Dr Sherry A Ross, women’s health expert, author of She-ology: The She-quel. “Caffeine is a stimulating drug that some people can easily become addicted to,” she explains. “Depending on the quantity and type of caffeine you are consuming daily, your body type and frequency of consumption can set you up for a caffeine addiction.” Coffee's not all bad Just because you can develop a dependence on your morning jolt doesn’t mean that cup of java belongs on the do-not-consume list. Just the opposite, in fact. A large review of studies published in 2017 in the journal BMJ found that coffee consumption is not only safe for most people (except pregnant women and women who are at an increased risk of fracture), it also provides a number of health benefits, especially for people with chronic liver disease. The review also showed that participants who consistently drank at least three cups of coffee per day had a lower risk of type 2 diabetes, kidney disease, gallstone disease, cancer (including melanoma, leukaemia and prostate, endometrial, oral, and liver cancer), as well as cardiovascular disease, coronary heart disease and stroke as compared with coffee abstainers. The trick, of course, is practicing portion control. The researchers found that the health benefits of coffee top out at three to four cups a day (as compared to none). That echoes the larger caffeine recommendation from the US Food and Drug Administration, which suggests no more than 400 mg of caffeine per day; that’s the amount in about four cups of coffee, 10 cans of cola, or two energy drinks. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/healthsmart/heres-what-would-happen-to-your-body-if-you-didnt-have-your-morning-coffee" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

"Ice in his veins": Stunning result in First Ashes Test

Australia has emerged victorious in the first Ashes Test, with captain Pat Cummins chasing down 281 with just two wickets left inside the final five overs on the last day at Edgbaston. Cummins scored an unbeaten 44 as he and Nathan Lyon (16) put on 55 for the ninth wicket to bag the win — a thrilling reversal of Australia’s famous two-run loss at the same ground in 2005. The captain and Lyon hit occasional boundaries, wearing several short balls on the body before Cummins got a thick edge to third man off Robinson and Harry Brook’s fumble on the boundary saw Aussie fans and players erupt in raptures — reigning in a 1-0 lead in the series. "Ice in his veins," England great Michael Atherton said in commentary when Cummins' boundary sealed the result. "Pat Cummins has led his side to a famous victory here at Edgbaston. "Seventy-two they needed when he came to the crease and he has got his team over the line.” Aussie cricket legend Ricky Ponting was astounded. "What an end to a Test match, what a game of cricket," the former captain said. Needing 174 runs to win at the start of the day, in-form opener Usman Khawaja laid a platform for the late charge with 65 off 197 balls, before being bowled late in the day. He admitted he was “Sh****ng [himself]” as he watched the rest of the brutal run chase from the sheds. Despite being confined to a knee brace, Ben Strokes brought himself on to bowl and claimed the wicket of the eventual man of the match, Usman Khawaja. As the Aussie dressing room spiralled into a frenzy, an elated Cummins raced over to Lyon at the opposite end of the wicket and lifted his batting partner off the ground. The pair were then seen in a triumphant embrace as ecstatic Aussies in the Birmingham crowd celebrated the incredible result. The victory — initially appearing highly unlikely when Lyon joined Cummins with the visitors needing 54 runs to win — made for Australia’s highest successful run chase against England since 1948. Image credit: Getty

News

Arctic Ocean could be ice-free in summer by 2030s, say scientists – this would have global, damaging and dangerous consequences

<a href="https://theconversation.com/profiles/jonathan-bamber-102567">Jonathan Bamber</a>, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> The Arctic Ocean could be ice-free in summer by the 2030s, even if we do a good job of reducing emissions between now and then. That’s the worrying conclusion of a new study in <a href="https://www.nature.com/articles/s41467-023-38511-8">Nature Communications</a>. Predictions of an ice-free Arctic Ocean have a long and complicated history, and the 2030s is sooner than most scientists had thought possible (though it is later than some had wrongly forecast). What we know for sure is the disappearance of sea ice at the top of the world would not only be an emblematic sign of climate breakdown, but it would have global, damaging and dangerous consequences. The Arctic has been experiencing climate heating <a href="https://theconversation.com/arctic-is-warming-nearly-four-times-faster-than-the-rest-of-the-world-new-research-188474">faster than any other part of the planet</a>. As it is at the frontline of climate change, the eyes of many scientists and local indigenous people have been on the sea ice that covers much of the Arctic Ocean in winter. This thin film of frozen seawater expands and contracts with the seasons, reaching a minimum area in September each year. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=184&fit=crop&dpr=1 600w, https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=184&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=184&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=232&fit=crop&dpr=1 754w, https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=232&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/530136/original/file-20230605-19-mdh85y.gif?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=232&fit=crop&dpr=3 2262w" alt="Animation of Arctic sea ice from space" /></a><figcaption>Arctic sea ice grows until March and then shrinks until September. <a class="source" href="https://www.nasa.gov/feature/esnt/2022/nasa-finds-2022-arctic-winter-sea-ice-10th-lowest-on-record">NASA</a></figcaption></figure> The ice which remains at the end of summer is called multiyear sea ice and is considerably thicker than its seasonal counterpart. It acts as barrier to the transfer of both moisture and heat between the ocean and atmosphere. Over the past 40 years this multiyear sea ice has shrunk from around <a href="http://polarportal.dk/en/sea-ice-and-icebergs/sea-ice-extent0/">7 million sq km to 4 million</a>. That is a loss equivalent to roughly the size of India or 12 UKs. In other words, it’s a big signal, one of the most stark and dramatic signs of fundamental change to the climate system anywhere in the world. As a consequence, there has been considerable effort invested in determining when the Arctic Ocean might first become ice-free in summer, sometimes called a “blue ocean event” and defined as when the sea ice area drops below 1 million sq kms. This threshold is used mainly because older, thicker ice along parts of Canada and northern Greenland is expected to remain long after the rest of the Arctic Ocean is ice-free. We can’t put an exact date on the last blue ocean event, but one in the near future would likely mean open water at the North Pole for the first time in <a href="https://www.nature.com/articles/nature10581">thousands of years</a>. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=712&fit=crop&dpr=1 600w, https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=712&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=712&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=895&fit=crop&dpr=1 754w, https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=895&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/530138/original/file-20230605-29-9uuhxu.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=895&fit=crop&dpr=3 2262w" alt="Annotated map of Arctic" /></a><figcaption>The thickest ice (highlighted in pink) is likely to remain even if the North Pole is ice-free. <a class="source" href="https://nsidc.org/arcticseaicenews/2015/05/new-tools-for-sea-ice-thickness/">NERC Center for Polar Observation and Modelling</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> One problem with predicting when this might occur is that sea ice is notoriously difficult to model because it is influenced by both atmospheric and oceanic circulation as well as the flow of heat between these two parts of the climate system. That means that the climate models – powerful computer programs used to simulate the environment – need to get all of these components right to be able to accurately predict changes in sea ice extent. <h2>Melting faster than models predicted</h2> Back in the 2000s, an assessment of early generations of climate models found they generally <a href="https://agupubs.onlinelibrary.wiley.com/doi/10.1029/2007GL029703">underpredicted the loss of sea ice</a> when compared to satellite data showing what actually happened. The models predicted a loss of about 2.5% per decade, while the observations were closer to 8%. The next generation of models did better but were <a href="https://agupubs.onlinelibrary.wiley.com/doi/10.1029/2012GL052676">still not matching observations</a> which, at that time were suggesting a blue ocean event would happen by mid-century. Indeed, the latest <a href="https://www.ipcc.ch/report/sixth-assessment-report-working-group-i/">IPCC climate science report</a>, published in 2021, reaches a similar conclusion about the timing of an ice-free Arctic Ocean. As a consequence of the problems with the climate models, some scientists have attempted to extrapolate the observational record resulting in the controversial and, ultimately, incorrect assertion that this would happen <a href="https://www.theguardian.com/environment/2016/aug/21/arctic-will-be-ice-free-in-summer-next-year">during the mid 2010s</a>. This did not help the credibility of the scientific community and its ability to make reliable projections. <h2>Ice-free by 2030?</h2> The scientists behind the latest study have taken a different approach by, in effect, calibrating the models with the observations and then using this calibrated solution to project sea ice decline. This makes a lot of sense, because it reduces the effect of small biases in the climate models that can in turn bias the sea ice projections. They call these “observationally constrained” projections and find that the Arctic could become ice-free in summer as early as 2030, even if we do a good job of reducing emissions between now and then. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=394&fit=crop&dpr=1 600w, https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=394&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=394&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=495&fit=crop&dpr=1 754w, https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=495&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/530365/original/file-20230606-21-usmovg.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=495&fit=crop&dpr=3 2262w" alt="Walruses on ice floe" /></a><figcaption>Walruses depend on sea ice. As it melts, they’re being forced onto land. outdoorsman / shutterstock</figcaption></figure> There is still plenty of uncertainty around the exact date – about <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1002/2016GL070067">20 years or so</a> – because of natural chaotic fluctuations in the climate system. But compared to previous research, the new study still brings forward the most likely timing of a blue ocean event by about a decade. <h2>Why this matters</h2> You might be asking the question: so what? Other than some polar bears not being able to hunt in the same way, why does it matter? Perhaps there are even benefits as the previous US secretary of state, Mike Pompeo, <a href="https://edition.cnn.com/2019/05/06/politics/pompeo-sea-ice-arctic-council/index.html">once declared</a> – it means ships from Asia can potentially save around 3,000 miles of journey to European ports in summer at least. But Arctic sea ice is an important component of the climate system. As it dramatically reduces the amount of sunlight absorbed by the ocean, removing this ice is predicted to further accelerate warming, through a process known as a positive feedback. This, in turn, will make the Greenland ice sheet <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1002/2014GL059770">melt faster</a>, which is already a major contributor to <a href="https://agupubs.onlinelibrary.wiley.com/doi/full/10.1029/2021RG000757">sea level rise</a>. The loss of sea ice in summer would also mean changes in <a href="https://www.ipcc.ch/report/ar6/wg2/chapter/ccp6/">atmospheric circulation and storm tracks</a>, and fundamental shifts in ocean biological activity. These are just some of the <a href="https://agupubs.onlinelibrary.wiley.com/doi/10.1029/2021RG000757">highly undesirable consequences</a> and it is fair to say that the disadvantages will far outweigh the slender benefits. <a href="https://theconversation.com/profiles/jonathan-bamber-102567">Jonathan Bamber</a>, Professor of Physical Geography, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/arctic-ocean-could-be-ice-free-in-summer-by-2030s-say-scientists-this-would-have-global-damaging-and-dangerous-consequences-206974">original article</a>. Images: Getty

Travel Trouble

Maccas hit the road with a coffee lovers dream giveaway

McDonald’s are celebrating the 30 year anniversary of the world’s first McCafé - right at home in Melbourne - in style, offering up a special treat for caffeine lovers all along the east coast of Australia. With the McCafé van tour, the party hit the road, and the second stop of the trip gives Sydneysiders a chance to get in on the fun, and to enjoy the benefits of their very own free coffee - all they have to do is swing by Mrs Macquarie’s Chair in the Royal Botanic Garden on Tuesday 30 May between the hours of 5:30am to 2:00pm. And for those who don’t fancy the early start - or simply crave something a little sweeter - have no fear, because McCafé’s all over are introducing the<a href="https://mcdonalds.com.au/menu/birthday-cake-flavoured-latte"> limited-time Birthday Cake flavoured latte</a>. The delicious new treat can be enjoyed both hot and cold to delight all taste buds, and boasts McCafé’s “signature smooth and rich blend combined with delicious cake flavours”. And if there’s one thing McCafé knows, it’s how to make a good coffee, with 1,026 establishments across Australia, and a further 4,000 in 60 other countries. All of which work together to serve more than 230 million cups of coffee - barista made, of course - and other hot drinks each year, with a staggering one in every four coffees sold in Australia coming from none other than a McCafé. “One of the innovations we’re most proud of at McDonald’s Australia is McCafé,” Lancy Huynh - Group Brand Manager for McDonald’s Australia - explained, “a homegrown idea that has turned into a global success. “McCafé changed McDonald’s approach to coffee across the world – inventing a new way of serving our customers and defining what it means to offer great-quality, barista-made coffee in our restaurants. “With over 1,000 locations in Australia, McCafé is now one of the largest coffee retailers in the country, representing an impressive one in every four coffees sold in Australia. “It’s a brand that was created by coffee lovers for coffee lovers, so we are extremely proud to celebrate this milestone with the experts that helped shape it – our customers right here in Australia.” And Sydney isn’t the only city blessed with the opportunity to snag one of those impressive blends during this milestone celebration, with <a href="https://mcdonalds.com.au/sites/mcdonalds.com.au/files/230522_McCafe%CC%81%20celebrates%2030%20years_FINAL%20%281%29.pdf">the van tour set to swing by Brisbane and Townsville in the coming weeks</a>, having already completed its Melbourne run. “We are excited to hit the road and celebrate McCafé’s 30th anniversary with the coffee lovers that helped shape it – our customers right here in Australia,” Lancy Huynh explained. “Over the next few weeks, the McCafé coffee van will give away free coffee … to thank our customers for their loyalty and support over the last 30 years. “We look forward to meeting our customers across the east coast and fuelling them up with our great quality, barista-made coffee.” Images: McDonald’s [supplied]

Food & Wine

“Coffee that makes people cry”: Sydney cafe charges $1500 for a single brew

For most people, forking out $5 for a cup of coffee is to be expected, even threatening a daily budget in the midst of Australia’s cost of living crisis. But for one Western Sydney cafe and its wealthier clientele, that $5 has shot to $1500. Penrith’s Brew Lab Cafe is the place to be for coffee lovers seeking Australia’s “rarest coffee” in a unique after-hours experience that’s available by appointment only. As for why the beans set customers back so much, they’re apparently found growing at the base of a Panamanian volcano that’s 1700 metres above sea level, rating well above a 90 - which apparently signifies that they’re some of the best when it comes to coffee beans. And to top it all off, they fly first class. There’s a precise formula behind brewing the coffee, too, with pre-dampened filter paper, water boiled to 94 degrees, and carefully timed “pour over” sessions. It’s intended to be served black, with no additional sweeteners or flavours. “We order it once the customer has,” the cafe’s owner and barista Mitch Johnson told 9News. “We then get in contact with the guys in Panama, they’ll roast the order individually, and then they’ll send it over on their private jet.” However, for those hoping for a hit of coffee flavour from their brew, they may find themselves a little disappointed. As Johnson explained, “most people when they drink it, say their first impression is that it's more like a tea than a coffee.” Unsurprisingly, they don’t see an awful lot of people flocking in to hand over $1500, but apparently do get “quite a few coming in once a week to try our $100 or $200 coffees. "It's not rare for us at all. There is an underground coffee scene in Sydney that is actively pursuing exotic brews such as this.” When speaking to The Daily Telegraph about their offering, Johnson added that it wasn’t just about the coffee itself, noting that “this is an after-hours experience, only served one-on-one where we close the doors and talk the person through the process. “This particular coffee, you drink it as it cools down and the flavours change and evolve, giving way to tastes of peach, strawberry, lemonade, rose and juniper. “It’s an exceptional coffee, the kind of coffee that makes people cry, I know that sounds crazy but it’s happened, it’s brought them to tears.” Images: 9News / Nine

Domestic Travel

13 unusual uses for coffee filters

If you enjoy a cup of the caffeinated stuff of a morning, chances are good you probably have a packet or two of coffee filters knocking around in the pantry. While essential for creating the perfect brew, the simple shape and lint-free design of this beverage essential makes them useful in plenty of other places around the house. <ol> <li>Use them to protect your dishes – Protect your favourite plates or good china from chipping and scratches by slipping a single filter in between each when stacking.</li> <li>Savvy snacking – If you’re serving up something greasy or even a finger food snack, a coffee filter makes the perfect snack bowl. Added bonus? No washing up!</li> <li>Sparkling windows and mirrors – The lint-free design of coffee filters make them perfect for cleaning fragile surfaces.</li> <li>In the garden – When filling up pots with soil, place a filter in the bottom, over the water hole. This allows water to filter through but stops soil seeping out.</li> <li>Smart storage – Lots of loose odds and ends floating around? Corral them all together by using a filter to group similar objects.</li> <li>Clean your screens – Dusty TV or computer screen? A coffee filter is great for grabbing dust and grime from smooth surfaces.</li> <li>The key to micro-sieving – If you’re baking and need a super fine sieve, line your standard utensil with a filter to catch even the smallest particles of food.</li> <li>Ice block savior- Stop sticky fingers in the grandkids by snipping a hole in the centre of a filter and pushing the stick through to create a little “drip dish”.</li> <li>Grease your baking utensils – Ensure a lint free, well-greased surface by using a filter to grease your baking tins or trays.</li> <li>Create spotless glassware – Prevent unsightly streaks by using a filter to dry your glassware.</li> <li>Keep your microwave clean – Use a filter when heating leftovers in the microwave to prevent splatter.</li> <li>Absorb oil – Cooking bacon? Pop the finished product onto a filter to drain away excess oil.</li> <li>Streak free stainless steel – Filters work like magic on stainless steel appliances like your toaster as well as taps and fixtures.</li> </ol> Image credits: Getty Images

Home & Garden

“It tastes like rich”: Hotel sells $32 coffee with gold sprinkles

At the Emirates Palace in Abu Dhabi, you can treat yourself to a cappuccino for a whopping $32AUD, although you’re not really paying for the coffee alone. The cappuccino, which is found at the hotel’s Le Cafe by the Fountain comes with 23-karat gold sprinkled on top and it has been named the Emirates Palace Golden Cappuccino. The pricey cap is not the only item on the menu that is embellished with gold, with the hotel advertising a camel milk vanilla or chocolate ice cream with a 23-karat gold leaf for $29. In the mood for a cold drink? The Emirates Palace has got you covered with their Hawaiian Candy Colada, a mocktail topped with 23-karat gold flakes for $26. Tourists have shared videos on social media, with one showing a barista shaking a can of gold flakes over a row of cappuccinos, much like one would with the average cocoa powder topping. Another video posted by a worker shows her adding gold flakes with a spoon. One TikToker who got to try the luxurious coffee wrote, “The gold cappuccino was 8/10 but the vibes were 100/10.” One user wrote, “It tastes like rich.” Another agreed, writing “It tastes expensive.” A Canadian coffee content creator, Brodie Vissers, better known as The Nomad Barista online reviewed the hotel’s cappuccino on YouTube. “Our drinks have arrived, I’m a little bit nervous. It used to be 24-karat, now they’ve reduced it to 23-karat but it is still gold sprinkled on this coffee,” he said. “I don’t even know what to expect from this drink,” he said before trying the luxurious drink. “It’s actually not bad. Of course the foam on the latte is not like a perfect flat white or anything. It’s actually not as sweet as I expected. It’s got a nice balance to it. It’s an interesting drink. “We cannot forget about the dates. Having dates with coffee is a very traditional thing here in the Middle East. “Let’s see how that pairs with the latte. Wow, that is so good. I recommend it if you’re around. It’s a kind of unique opportunity here in (Emirates) Palace. What better place to drink coffee with gold on top.” Image credit: Instagram

Food & Wine

More than 100,000 tourists will head to Antarctica this summer. Should we worry about damage to the ice and its ecosystems?

As the summer sun finally arrives for people in the Southern Hemisphere, more than 100,000 tourists will head for the ice. Travelling on one of more than 50 cruise ships, they will brave the two-day trip across the notoriously rough Drake Passage below Patagonia, destined for the polar continent of Antarctica. During the COVID summer of 2020-21, just 15 tourists on two yachts visited Antarctica. But now, tourism is back – and bigger than ever. This season’s <a href="https://iaato.org/wp-content/uploads/2022/06/ATCM44-IAATO-Overview.pdf">visitor numbers</a> are up more than 40% over the largest <a href="https://iaato.org/wp-content/uploads/2020/07/IAATO-on-Antarctic-visitor-figures-2019-20-FINAL.pdf">pre-pandemic year</a>. So are all those tourists going to damage what is often considered the last untouched wilderness on the planet? Yes and no. The industry is well run. Tourists often return with a new appreciation for wild places. They spend a surprisingly short amount of time actually on the continent or its islands. But as tourism grows, so will environmental impacts such as black carbon from cruise ship funnels. Tourists can carry in microbes, seed and other invasive species on their boots and clothes – a problem that will only worsen as ice melt creates new patches of bare earth. And cruise ships are hardly emissions misers. <h2>How did Antarctic tourism go mainstream?</h2> In the 1950s, the first tourists hitched rides on Chilean and Argentinian naval vessels heading south to resupply research bases on the South Shetland Islands. From the late 1960s, dedicated icebreaker expedition ships were venturing even further south. In the early 1990s, as ex-Soviet icebreakers became available, the industry began to expand – about a dozen companies offered trips at that time. By the turn of this century, the ice continent was receiving more than 10,000 annual visitors: Antarctic tourism had gone mainstream. What does it look like today? Most Antarctic tourists travel on small “expedition-style” vessels, usually heading for the relatively accessible Antarctic Peninsula. Once there, they can take a zodiac boat ride for a closer look at wildlife and icebergs or shore excursions to visit penguin or seal colonies. Visitors can kayak, paddle-board and take the polar plunge – a necessarily brief dip into subzero waters. For most tourists, accommodation, food and other services are provided aboard ship. Over a third of all visitors never stand on the continent. Those who do set foot on Antarctica normally make brief visits, rather than taking overnight stays. For more intrepid tourists, a few operators offer overland journeys into the continent’s interior, making use of temporary seasonal camp sites. There are no permanent hotels, and Antarctic Treaty nations recently <a href="https://documents.ats.aq/ATCM44/fr/ATCM44_fr001_e.pdf">adopted a resolution</a>against permanent tourist facilities. As tourists come in increasing numbers, some operators have moved to offer ever more adventurous options such as mountaineering, heli-skiing, underwater trips in submersibles and scuba diving. <h2>Is Antarctic tourism sustainable?</h2> As Antarctic tourism booms, some advocacy organisations have warned the impact may be unsustainable. For instance, the Antarctic and Southern Ocean Coalition <a href="https://www.asoc.org/campaign/responsible-tourism-and-shipping/">argues</a> cruise tourism could put increased pressure on an environment already under significant strain from climate change. In areas visited most by tourists, the snow has a <a href="https://theconversation.com/each-antarctic-tourist-effectively-melts-83-tonnes-of-snow-new-research-177597">higher concentration</a> of black carbon from ship exhaust, which soaks up more heat and leads to snow melt. Ship traffic also risks carrying <a href="https://www.pnas.org/doi/10.1073/pnas.2110303118">hitchhiking invasive species</a> into the Southern Ocean’s vulnerable marine ecosystems. That’s to say nothing of greenhouse gas emissions. Because of the continent’s remoteness, tourists visiting Antarctica have a <a href="https://www.tandfonline.com/doi/full/10.1080/09669581003653534">higher per capita carbon footprint</a>than other cruise-ship travellers. Of course, these impacts aren’t limited to tourism. Scientific expeditions come with similar environmental costs – and while there are far fewer of them, scientists and support personnel spend far more time on the continent. <h2>Antarctic tourism isn’t going away – so we have to plan for the future</h2> Are sustainable cruises an oxymoron? Many <a href="https://www.popsci.com/environment/why-cruise-ships-are-bad-for-the-environment/#:%7E:text=Studies%20have%20shown%20one%20cruise,in%20unhealthy%20levels%20of%20pollution.">believe so</a>. Through its sheer size, the cruise industry has created <a href="https://theconversation.com/time-to-rock-the-boat-cruise-ships-can-destroy-the-very-destinations-they-sell-to-us-55245">mass tourism</a> in new places and <a href="https://theconversation.com/overtourism-a-growing-global-problem-100029">overtourism</a> in others, generating unacceptable levels of crowding, disrupting the lives of residents, repurposing local cultures for “exotic” performances, damaging the environment and adding to emissions from fossil fuels. In Antarctica, crowding, environmental impact and emissions are the most pressing issues. While 100,000 tourists a year is tiny by global tourism standards – Paris had almost 20 million in 2019 – visits are concentrated in highly sensitive ecological areas for only a few months per year. There are no residents to disturb (other than local wildlife), but by the same token, there’s no host community to protest if visitor numbers get too high. Even so, strong protections are in place. In accordance with the Antarctic Treaty System – the set of international agreements signed by countries with an Antarctic presence or an interest – tourism operators based in those nations have to apply for permits and follow <a href="https://www.ats.aq/e/protocol.html">stringent environmental regulations</a>. To avoid introducing new species, tourists have to follow rules such as disinfecting their boots and vacuuming their pockets before setting foot on the ice, and keeping a set distance from wildlife. Almost all Antarctic cruise owners belong to the International Association of Antarctica Tour Operators, the peak body that manages Antarctic tourism. For the first time this year, operators have to report their <a href="https://iaato.org/antarctic-tour-operators-fuel-consumption-to-be-analysed-as-they-embark-on-climate-strategy/">overall fuel consumption</a> as part of IAATO’s efforts to make the industry more climate-friendly. Some operators are now using hybrid vessels that can run partly on electric propulsion for short periods, reducing carbon dioxide emissions. <h2>Returning from the ice: the ambassador effect</h2> Famed travel writer Pico Iyer <a href="https://www.nytimes.com/2022/11/17/t-magazine/travel-destinations-experiences.html?te=1&nl=from-the-times&emc=edit_ufn_20221127">recently wrote</a> of his experience in the deep south of the world. The visit, he said, “awakens you to the environmental concerns of the world … you go home with important questions for your conscience as well as radiant memories”. Iyer isn’t alone. This response is widespread, known in the industry as <a href="https://www.cambridge.org/core/journals/polar-record/article/what-and-who-is-an-antarctic-ambassador/4943D999A9D58BC00D1705C110075163">Antarctic ambassadorship</a>. As you’d expect, this is <a href="https://iaato.org/antarctic-ambassadors/antarctic-ambassadors/">strongly promoted</a> by tourism operators as a positive. Is it real? That’s contentious. Studies on links between polar travel and pro-environmental behaviour have yielded <a href="https://doi.org/10.1017/S0032247408007456">mixed results</a>. We are working with two operators to examine the Antarctic tourist experience and consider what factors might feed into a long-lasting ambassador effect. If you’re one of the tourists going to Antarctica this summer, enjoy the experience – but go with care. Be aware that no trip south comes without environmental cost and use this knowledge to make clear-eyed decisions about your activities both in Antarctica and once you’re safely back home. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/more-than-100-000-tourists-will-head-to-antarctica-this-summer-should-we-worry-about-damage-to-the-ice-and-its-ecosystems-192843" target="_blank" rel="noopener">The Conversation</a>.

International Travel

3 surprising health and beauty benefits of coffee beans

Ah, coffee - who doesn't love to start the day without a cup! You'll be delighted to hear that coffee beans also have a plethora of beneficial uses. For starters, coffee beans can also improve hair and skin. Hello bright eyes These days, lots of trageted eye creams contain caffeine for its ability to decrease puffiness. Failing buying a new cream, why not try and little beauty DIY. Simply soak a cotton pad, ball or some clean gauze in some cool coffee water and relax with it on your eyes for at least 10 minutes but no more than half an hour. Wake up skin Not only can coffee brighten your comlexion, because of antioxidants and acids it has also been shown to diminish fine lines and tighten skin. Combine filtered warm water, coffee grounds, 2 teaspoons of Epsom salts and a bowl and allow to soak for a little while. Then simply wash you face - not only will you get a brightening clean, but the ground will give you a gentle exofliation too. Colour boost This is one for those with brunette hair. To add shine to your hair, make a paste from mixing coffee grounds with water. Simply apply to damp, clean hair and leave for 10 minutes before rinsing. Image credits: Getty Images

Beauty & Style

Nespresso launches limited-edition festive collection

Nespresso and world-renowned pastry chef and chocolatier Pierre Hermé are thrilled to join forces and announce a limited-edition capsule collection to kick off the festive season. The exclusive coffees and accessories are a celebration of refined tastes and indulgence, representing the best when it comes to tasting pleasures. The limited-edition collaboration builds upon Pierre Hermé’s extensive background as an expert of flavour, bringing to life a collection that focuses on shared moments with friends and family over the festive period. Of all the festive scenes in the world, Parisian design and culinary science is the pinnacle - the lights, the Christmas markets, the extravagant art, the city’s infectious energy - all these make Paris during Christmas a dream. Australians have long looked to Europe for inspiration when it comes to Christmas and with this new collection, Aussies will have the chance to experience Parisian finesse without leaving the country. From the creator of the Haute Pâtisserie, Pierre Hermé’s pastries are at the apex of avant-garde design, skilled technique and refined flavours. Decades of experience beginning with an apprenticeship at age 14 for Gaston Lenôtre, widely considered the father of modern pastry, led to Pierre Hermé being crowned the prestigious title of World’s Best Pastry Chef in 2016. With namesake boutiques and cafés all over the globe, Pierre Hermé’s creativity and sophistication in gastronomy is unparalleled. His unmistakably modern imagination pairs with technique to craft the ultimate coffee for the most discerning of palates – foodies will delight in the complex flavours while rejoicing in the ease of use, all from the comfort of home. If you're a devote Nespresso fan make sure you pick up the limited edition advent calendar. Containing 24 coffees and a surprise gift for the last day. The coffees are a mix of favourites from Nespresso’s permanent range and Pierre Hermé’s co-created limited edition collection. All presented in an exquisite box designed to be reused afterwards. In addition to the limited edition coffee pods, Nespresso have come out with three limited edition coffee machines including: <img src="https://oversixtydev.blob.core.windows.net/media/2022/11/Coffee-machines-new.jpg" alt="" width="835" height="414" /> The Nespresso | The Pierre Hermé collection is available now in Nespresso boutiques worldwide and online. As with all shared moments, the collection is available for a limited time only and while supplies last. You can check out the beautiful new collection here: Images: Supplied

Food & Wine

7 signs you’re drinking too much coffee

<h2>You feel anxious</h2> Ruminating about an upcoming event or deadline can fuel your desire to grab a comforting mug of coffee. Yet, the National Institute of Mental Health in the US recommends that people who suffer from anxiety avoid caffeine. Why? Drinking too much coffee can actually worsen the effects of anxiety, either by robbing you of proper sleep or triggering your flight or fight response. In a 1990 study published in Psychosomatic Medicine, 25 men were given a moderate dose of caffeine or a placebo before a stressful task. The men, who were all regular coffee drinkers, had higher blood pressure, stress hormones, and about double the reported stress level with the caffeine compared with the placebo. <h2>Your stomach hurts</h2> You may associate stomach pains with spoiled food or PMS cramps. You should add your morning cuppa to that list as well. In 2017, European scientists found that certain compounds in coffee stimulate the secretion of stomach acid by your stomach cells. Taking an over-counter medication like Tums can neutralise the acid short-term, but if you suspect drinking too much coffee is making your stomach hurt, think about changing your coffee consumption habits. <h2>Your heart is racing</h2> The feeling that your heart is beating too fast can be frightening. It may feel like your heart is trying to escape from your ribcage. These heart palpitations can be caused by the consumption of too much coffee and caffeine, nicotine, and even alcohol. In some cases, a racing heart can lead to dizziness and even fainting spells. According to a 2017 study in the journal Frontiers in Psychiatry, 94 per cent of doctors recommend patients experiencing the fluttering heart beats stop consuming caffeine. <h2>You have diarrhoea</h2> Most people know that coffee can help keep you regular, thanks to its laxative properties. Drink more than two or three cups a day, though, and you might get diarrhoea, according to the International Foundation for Gastrointestinal Disorders. If you find your bathroom issues become unmanageable, the IFFGD recommends gradual withdrawal from caffeine. <h2>You can’t sleep</h2> Insomnia can be a telltale sign of too much coffee. Even if you swear coffee doesn’t have any effect on you, this tasty drink can still wreak havoc on your sleep cycle. Coffee’s half-life is five hours, according to the American Academy of Sleep Medicine. That means it can take several more hours for the stimulant to completely leave your system. This can increase the number of times you wake up during the night, and decrease overall time asleep. To solve this problem, try to drink that last cup of coffee no later than noon. <h2>You’ve got the jitters</h2> Coffee makes you feel more alert, but sometimes that feeling turns into too much of a good thing. This is where the jitters come in. Caffeine speeds up your central nervous system, causing you to feel jumpy. Skip that fourth cup and stop the shakes. <h2>You get headaches</h2> A moderate amount of caffeine helps relieve a headache, by helping pain-relief medications work better, according to a study in The Journal of Headache and Pain. That’s why you’ll find caffeine as an ingredient in many over-the-counter headache drugs. However, if you drink too much coffee for a sustained amount of time (getting a daily excess of 500 mg of caffeine, or the equivalent of five cups of coffee), you can go through caffeine withdrawal. The symptoms include headaches and fatigue, found Johns Hopkins researchers. Slowly decrease your caffeine intake – and look at all the possible sources in your diet, including coffee, headache drugs, tea, soft drink, and energy drinks. This article originally appeared on <a href="https://www.readersdigest.com.au/healthsmart/7-signs-youre-drinking-too-much-coffee" target="_blank" rel="noopener">Reader's Digest</a>. Image: Shutterstock

Body

Mixed messages: Is coffee good or bad for us?

Coffee is good for you. Or it’s not. Maybe it is, then it isn’t, then it is again. If you drink coffee, and follow the news, then perhaps you’ve noticed this pattern. A recent study showed that coffee, even sweetened, <a href="https://www.theglobeandmail.com/life/health-and-fitness/article-beck-coffee-delivers-health-perks-even-with-some-sugar-new-study/" target="_blank" rel="noopener">was associated with health benefits</a>. But other studies <a href="https://www.hsph.harvard.edu/news/hsph-in-the-news/is-coffee-good-or-bad-for-your-health/" target="_blank" rel="noopener">have come to more mixed conclusions</a>. What’s driving these pendulum swings in the health status of coffee? Like a good cup of coffee, the answer is complex, but seems to boil down to human nature and scientific practice. <h2>Wishful optimism</h2> Globally, we consume about <a href="https://britishcoffeeassociation.org/coffee-consumption/" target="_blank" rel="noopener">two billion cups of coffee each day</a>. That’s a lot of coffee, and many of those who imbibe want to know what that coffee is doing to us, in addition to waking us up. As a species, we are often <a href="https://grist.org/article/80-percent-of-humans-are-delusionally-optimistic-says-science/" target="_blank" rel="noopener">delusionally optimistic</a>. We want the world to be better, maybe simpler, than it is. We squint at our morning cup through those same rosy glasses: We really want coffee to bring us health, not just a sunny disposition. But is that likely? In drinking coffee, we’re ingesting a complex brew that includes literally thousands of chemicals, including one that evolved to dissuade herbivores from munching on the coffee plant: caffeine. <h2>Coffee for the caffeine</h2> Our morning kickstart comes from a plant toxin. The possible health benefits of coffee are generally attributed to other molecules in the brew, often antioxidants including polyphenols, <a href="https://doi.org/10.1007/s00217-019-03388-9" target="_blank" rel="noopener">a group that are found in substantial concentrations in coffee</a>. But they, and other antioxidants, are also found <a href="https://www.hsph.harvard.edu/nutritionsource/antioxidants/" target="_blank" rel="noopener">in many plants like broccoli or blueberries, and in higher concentrations</a>. We drink coffee for the caffeine, not the antioxidants. The best we can realistically hope for is that we aren’t harming ourselves by drinking coffee. With any luck, coffee isn’t killing us nearly as quickly as other things that we’re doing to our bodies. I’m looking at you <a href="https://health.clevelandclinic.org/sluggish-start-the-5-worst-breakfast-foods/" target="_blank" rel="noopener">doughnuts</a>, <a href="https://www.verywellhealth.com/microwave-popcorn-and-cancer-5085309" target="_blank" rel="noopener">microwave popcorn</a> and <a href="https://www.mayoclinic.org/healthy-lifestyle/quit-smoking/expert-answers/cigar-smoking/faq-20057787" target="_blank" rel="noopener">celebratory cigars</a>. The dynamic nature of science also drives our on-again, off-again medical love affair with coffee. Scientists like to study coffee almost as much as we like to drink it; there are almost three and a half million scientific articles focused on coffee (thanks Google Scholar). Even the number of cups we consume is surprisingly contentious, with many aspects <a href="http://dx.doi.org/10.1136/bmjnph-2018-000013" target="_blank" rel="noopener">being subject to scrutiny, study and debate</a>. <h2>Changing research findings</h2> The dizzying swings in coffee’s health status highlight a fundamental challenge in modern science. Research is an ongoing process, and our understanding of the world around us changes as we explore and learn. We question, examine and make decisions based on the best information we have. Those decisions can, and should, change as we get new information. In 1981, a high profile New York Times opinion piece loudly proclaimed that <a href="https://www.nytimes.com/1981/03/14/opinion/coffee-and-cancer.html" target="_blank" rel="noopener">our morning cup was driving us to an early grave</a>. The writers wrung their hands as they swore off coffee and faced the grey reality of their post-coffee world. Their passionate convictions were driven by a then-recent study in which researchers clearly linked even moderate coffee consumption with a substantial rise in premature death. Three years later the study was refuted by some of <a href="https://doi.org/10.1056/NEJM198608283150918" target="_blank" rel="noopener">the same scientists</a>, and the editors were, presumably, back in their coffee cups – if they had ever actually stepped away. The initial study was well done, included more than 1,000 patients from almost a dozen hospitals and five reputable scientists. The results were clear and the conclusions seemed justified. But a follow-up study failed to replicate the, admittedly shocking, conclusions: the authors found no link between drinking coffee and premature death. What went wrong? One thing may have been the researchers’ reliance on a common measure of statistical significance, the p value. The value was developed as a way to explore data, but is often treated as a magic bullet that identifies significant results. But there simply isn’t a foolproof, objective or irrefutable way to identify or quantify the significance of a result. We can reach reasonable conclusions in which we have some kind of confidence, but that is about as good as it is going to get. We need to question conclusions that seem to be too good to be true, like the idea that consuming a plant toxin could make us live longer, that <a href="https://theconversation.com/hoping-to-get-in-shape-for-summer-ditch-the-fads-in-favour-of-a-diet-more-likely-to-stick-122648" target="_blank" rel="noopener">only eating a fictional caveman diet will make us healthier</a>, <a href="https://www.theglobeandmail.com/canada/article-covid-19-pandemic-not-over/" target="_blank" rel="noopener">acting as though the COVID-19 pandemic is over</a>, even in the face of daily evidence that it isn’t, will make it go away, or that <a href="https://www.forbes.com/sites/nilsrokke/2022/04/07/why-we-cant-ignore-the-latest-un-climate-change-report/" target="_blank" rel="noopener">simply ignoring massive fluctuations in weather will make global climate change disappear</a>. Common sense can go a long way. <h2>Health benefits</h2> Is coffee good for you? Yes, in the sense that it will wake you up, brighten your mood, maybe even give you an excuse to get out of the house and chat with friends at a local coffee house. Will drinking coffee make you healthier or help you live longer? Probably not. Sure, the antioxidants in our morning cup could actually be helping our bodies, but there are far better ways to boost your antioxidant intake. So, wake up with a strong cup of coffee, <a href="https://theconversation.com/food-variety-is-important-for-our-health-but-the-definition-of-a-balanced-diet-is-often-murky-149126" target="_blank" rel="noopener">but stay healthy with a complex and varied diet</a>. This article originally appeared on <a href="https://theconversation.com/mixed-messages-is-coffee-good-or-bad-for-us-it-might-help-but-it-doesnt-enhance-health-187343" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Body

We studied how the Antarctic ice sheet advanced and retreated over 10,000 years. It holds warnings for the future

Alarming stories from Antarctica are now more frequent than ever; the ice surface is <a href="https://theconversation.com/warmer-summers-threaten-antarcticas-giant-ice-shelves-because-of-the-lakes-they-create-180989" target="_blank" rel="noopener">melting</a>, floating ice shelves are <a href="https://theconversation.com/conger-ice-shelf-has-collapsed-what-you-need-to-know-according-to-experts-180077" target="_blank" rel="noopener">collapsing</a> and glaciers are <a href="https://theconversation.com/ice-world-antarcticas-riskiest-glacier-is-under-assault-from-below-and-losing-its-grip-178828" target="_blank" rel="noopener">flowing faster</a> into the ocean. Antarctica will be the largest source of future sea-level rise. Yet scientists <a href="https://theconversation.com/scientists-still-dont-know-how-far-melting-in-antarctica-will-go-or-the-sea-level-rise-it-will-unleash-166677" target="_blank" rel="noopener">don’t know</a> exactly how this melting will unfold as the climate warms. Our <a href="https://dx.doi.org/10.1038/s43017-022-00309-5" target="_blank" rel="noopener">latest research</a> looks at how the Antarctic ice sheet advanced and retreated over the past 10,000 years. It holds stark warnings, and possibly some hope, for the future. <h2>The current imbalance</h2> Future sea-level rise presents one of the most significant challenges of climate change, with economic, environmental and societal impacts expected for coastal communities around the globe. While it seems like a distant issue, the changes in Antarctica may soon be felt on our doorsteps, in the form of rising sea levels. Antarctica is home to the world’s largest single mass of ice: the Antarctic ice sheet. This body of glacier ice is several kilometres thick, nestled on top of solid land. It covers entire mountain ranges beneath it. The ice sheet “<a href="https://vimeo.com/133626869" target="_blank" rel="noopener">flows</a>” over the land from the Antarctic interior and towards the surrounding ocean. As a whole it remains a solid mass, but its shape slowly deforms as the ice crystals move around. While the ice sheet flows outward, snowfall from above replenishes it. This cycle is supposed to keep the system in balance, wherein balance is achieved when the ice sheet is gaining the same amount of ice as it’s losing to the ocean each year. However, <a href="https://climate.nasa.gov/vital-signs/ice-sheets/" target="_blank" rel="noopener">satellites</a> keeping watch from above show the ice sheet is currently not in balance. Over the past 40 years, it has lost more ice than it has gained. The result has been global rising sea levels. But these historical observations span only four decades, limiting our understanding of how the ice sheet responds to climate change over much longer periods. We wanted to look further back in time – before satellites – and even before the first polar explorers. For this, we needed natural archives. <h2>Digging up Antarctica’s past</h2> We brought together various natural archives to unearth how the Antarctic ice sheet changed over the past 10,000 years or so. These included: <ul> <li>ice cores collected from Antarctica’s remote interior, which can show us how snow accumulated in the past</li> <li>rocks collected from exposed mountain peaks, which reveal how the ice sheet has thickened or thinned with time</li> <li>sediment cores collected from the seafloor, which reveal how the ice sheet margin – where the edge of the land ice meets the ocean – advanced or retreated</li> <li>lake mud and old beaches, which reveal how the coastline changed in response to the ice sheet growing or shrinking.</li> </ul> When we started our research, I wasn’t sure what to expect. After all, this period of time was long considered fairly dull, with only small changes to the ice margin. Nevertheless, we studied the many different natural archives one by one. The work felt like a 1,000-piece jigsaw puzzle, full of irregular-shaped pieces and seemingly no straight edge. But once we put them together, the pieces lined up and the picture was clear. Most striking was a period of ice loss that took place in all regions of Antarctica about 10,000 to 5,000 years ago. It resulted in many metres of sea-level rise globally. In some regions of Antarctica, however, this ice loss was then followed by ice gain during the past 5,000 years – and a corresponding global sea-level fall – as the ice sheet margin advanced to where it is today. <h2>A warning</h2> Understanding how and why the Antarctic ice sheet changed in this fashion offers lessons for the future. The first lesson is more of a warning. The period of ice loss from 10,000 to 5,000 years ago was rapid, occurring at a similar rate to the most dramatically changing parts of the Antarctic ice sheet today. We think it was likely the result of warm ocean water melting the underside of floating ice shelves – something that has also happened in recent decades. These ice shelves hold back the ice on land, so once they’re removed the ice on the land flows faster into the ocean. In the future, it’s predicted ice loss will <a href="https://youtu.be/XRUxTFWWWdY?t=149" target="_blank" rel="noopener">accelerate</a> as the ice sheet retreats into basins below sea level. This may already be under way in some regions of Antarctica. And based on what happened in the past, the resulting ice loss could persist for centuries. <h2>Bouncing back</h2> The second lesson from our work may bring some hope. Some 5,000 years ago the ice sheet margin stopped retreating in most locations, and in some regions actually started to advance. One explanation for this relates to the previous period of ice loss. Before the ice began melting away, the Antarctic ice sheet was much heavier, and its weight pushed down into the Earth’s crust (which sits atop a molten interior). As the ice sheet melted and became lighter, the land beneath it would have lifted up – effectively hauling the ice out of the ocean. Another possible explanation is climate change. At Antarctica’s coastal fringe, the ocean may have temporarily switched from warmer to cooler waters around the time the ice sheet began advancing again. At the same time, more snowfall took place at the top of the ice sheet. Our research supports the idea that the Antarctic ice sheet is poised to lose more ice and raise sea levels – particularly if the ocean continues to warm. It also suggests uplift of the land and increased snowfall have the potential to slow or offset ice loss. However, this effect is not certain. The past can never be a perfect test for the future. And considering the planet is <a href="https://www.ipcc.ch/report/ar6/wg1/downloads/report/IPCC_AR6_WGI_SPM.pdf" target="_blank" rel="noopener">warming faster</a> now than it was back then, we must err on the side of caution. This article originally appeared on <a href="https://theconversation.com/we-studied-how-the-antarctic-ice-sheet-advanced-and-retreated-over-10-000-years-it-holds-warnings-for-the-future-185505" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Travel Trouble

Your morning cup of coffee could help you live longer

While coffee helps us function, it could also potentially be an elixir to a longer life. Drinking 1.5 to 3.5 cups of coffee per day, even with sugar, could help you live longer. An international team of scientists (and fellow coffee lovers) spent seven years looking at the caffeinated drinking habits of 171,000 participants from the UK, all of whom had no known heart disease or cancer. The authors found that participants who drank any amount of unsweetened coffee were 16% to 21% less likely to die within that seven-year period, compared to those who did not drink coffee. They also found that participants who liked their coffee sweet, drinking it with one teaspoon of sugar, had a 29% to 31% lower chance of passing away. Results were inconclusive for those who drank coffee with artificial sweetener. The researchers caution that for maximum benefits, coffee drinkers should consume no more than 3.5 cups per day, and limit the amount of sugar with each coffee. Based on this data, there is no need for most coffee drinkers to eliminate that cup of joe from their diet, but they should be cautious about ordering calorie-laden frappacinos! The study was published in Annals of Internal Medicine. This article originally appeared on <a href="https://cosmosmagazine.com/science/biology/coffee-help-live-longer/" target="_blank" rel="noopener">cosmosmagazine.com</a> and was written by Qamariya Nasrullah.

Body

Maccas to launch a new menu item for Aussies only

McDonald’s have announced the launch of a new menu item exclusively for Australians – and some of us will be able to try it for free. The fast-food giant has tapped into our love of coffee, creating a new beverage dubbed the “Australiano” that adds a flavour combination of native wattleseed and chai to McCafe’s locally-roasted coffee beans. It has been deliberately designed to rival the classic Americano, with McDonald’s Australia saying the drink had been more than a year in the making. “The goal here for us is to create a coffee flavour that Aussies can call their own,” Lancy Huynh, McDonald’s Australia’s group brand manager said. “We look forward to hearing what our customers think of this unique mix of flavours.” Available for a limited time from May the 25th at McCafés around the country, the Australiano has been described by Macca’s as a “treat for coffee aficionados” that can be served hot or iced. “Australia is a nation of coffee aficionados. What better way to celebrate them than to create a coffee they can call their own?” Lancey added. “As a champion for Aussie coffee culture, McCafé wanted to right this wrong and craft a blend that Aussies can proudly put their name to. Lancy went on to claim the new brew, which costs $4.75 but pricing can vary, was a coffee Australians “can proudly put their name to”. Image: McDonald's Australia

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