Many people drink coffee in the morning as a source of energy before starting their daily activities. This is because coffee contains caffeine, a bioactive compound that acts as an adenosine receptor antagonist, thereby increasing alertness. In addition, caffeine can also influence the dopamine system, which plays a role in mood regulation.
However, to obtain these benefits, the amount of coffee consumed should be considered. Several studies show that moderate coffee consumption, around 2-3 cups per day, can provide health benefits. Nevertheless, the effects may vary for each individual depending on physical condition and sensitivity to caffeine.
A lecturer and researcher in Food Technology and Agricultural Products at the Faculty of Agricultural Technology, Universitas Gadjah Mada (FTP UGM), Dr. Widiastuti Setyaningsih, explained that coffee contains various bioactive components that can be beneficial for health when consumed appropriately. In addition to caffeine, coffee contains chlorogenic acid, which has antioxidant activity and is associated with functional effects, including potential antidiabetic properties.
“There is also the compound trigonelline, which serves as a precursor to coffee’s distinctive aroma during the roasting process,” she said on Tuesday (Apr. 21).
Widi explained that the chemical composition of coffee, including its sugar content and derivative compounds, is strongly influenced by processing, particularly roasting. During this process, sugars undergo the Maillard reaction (a chemical reaction with amino acids) and caramelization, forming various compounds that contribute to coffee’s distinctive aroma and flavor.
“These compositional changes not only affect taste but also the overall chemical characteristics of coffee,” she explained.
She added that some derivative compounds, such as sugar alcohols (polyols), have lower caloric values than simple sugars but still provide energy. Therefore, the health benefits remain dependent on the amount consumed and the method of serving.
In addition to processing, the timing of coffee consumption is also an important factor. Widi suggested that coffee be consumed from morning to early afternoon to help maintain focus and performance. Drinking coffee in the late afternoon or evening should be avoided because caffeine can delay melatonin production and disrupt the circadian rhythm, potentially reducing sleep quality.
“The ideal time to drink coffee is from morning to early afternoon, while drinking it at night can interfere with the sleep-wake cycle,” she said.
Furthermore, Widi noted that caffeine is not only found in coffee but also in tea. In general, the caffeine content of a serving of coffee tends to be higher than that of tea, although it is greatly influenced by the type of ingredient, brewing method, and concentration used.
“If tea is brewed with a higher gram measurement, its caffeine content can also increase,” she added.
Widi emphasized that, in principle, every food ingredient can benefit the body. However, these benefits cannot be assessed in absolute terms because they are strongly influenced by processing methods, consumption timing, and the amount consumed.
“We cannot simplify a food ingredient as entirely healthy or unhealthy. Many factors must be considered in how it is processed and consumed,” she concluded.
Author: Jesi
Editor: Gusti Grehenson
Post-editor: Rajendra Arya
Photo: Freepik