Around 30 to 40 percent of people drink coffee every day globally, according to data on coffee consumption. In the United States, this statistic is even higher, at 66%.

Coffee consumption has reached a 20-year high.

According to the International Coffee Organization (ICO), consumer attitudes toward coffee are influenced by three aspects of coffee: the health benefits, the enjoyment of drinking it, and the sustainability of the production.

Global coffee consumption has increased by 13% over the last decade.

According to the Statista database, in 2022, worldwide coffee sales amounted to

433.6 billion dollars.

From 2012 to 2025, there will be a

3.5% CAGR in the global coffee market revenue.

Although the United States consumes the most coffee overall, Finland has the highest per capita consumption.

Despite rising coffee consumption, consumers remain pessimistic about the effects of coffee and caffeine on health.

coffee beans beside coffee powder on brown wooden board

Photo by Nathan Dumlao on Unsplash

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update: female consumer perception
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In a 2019 survey conducted by Antonella Samoggia and Bettina Riedel, more than 75% of participants thought that coffee posed a risk to human health, and only a small minority thought that it might have a beneficial effect.

However, compared to male consumers, female consumers have a higher percentage of unfavorable attitudes toward the health benefits of coffee.

Customers believe that coffee affects the body in other ways as well, such as blood pressure, depression, headaches, stress and anxiety, weight, and more. Although consumers do not have a fundamental misunderstanding of coffee, they are not aware of its potential benefits for their health.

However, Caffeine is not the culprit

In reality, caffeine can be found in a wide variety of foods and beverages in our daily lives. Some people regularly consume large amounts of tea or energy drinks. Research by USDA indicates that 1 oz of brewed coffee has about 12mg of caffeine. The caffeine content of 1 oz instant coffee is only 8mg.

Therefore, should we abandon our preconceived notions about coffee and caffeine?

Let's see the research results.

According to a 2016 study by scholars including L. Kirsty Pourshahidi, 80% of observational studies have found no or minimal effects of coffee consumption on cancer.

A number of neurological disorders have shown improvements after coffee consumption (or a reduced risk of developing them).

Consuming coffee can reduce energy intake and levels of body fat.

In conclusion, a substantial body of research indicates that drinking caffeinated coffee does not raise the risk of developing cancer or cardiovascular disease.

In fact, reduced risk of several diseases has been consistently linked to daily consumption of moderate consumption of coffee.