CHAPTER 2

REVIEW RELATED LITERATURE

Introduction

The purpose of this study is to understand how the caffeine interacts with our bodies.

Also, this chapter provides an overview of the history of Coffee in Philippines. To help teenagers

to be aware of the side effects of drinking too much coffee.

Coffee in Philippines

Coffee is one of the most popular drinks in the world. Coffee is a major export commodity, it is

the top agricultural export for numerous countries and is among the world's largest legal

agricultural exports (Oder 2015).

Coffee was introduced in the Philippines as early as 1370, when a Japanese Franciscan friar

planted the first coffee tree in Lipa, Batangas. Coffee introduced from the Philippines came

from Mexico. Coffee production was later promoted by Augustinian friars Elias Nebreda and

Benito Varas in other parts of Batangas such as Ibaan, Lemery, San Jose, Taal, and Tanauan.

Coffee plantations became part of the foundation of Batangas' economy and Lipa was later

labeled as the coffee capital of the Philippines (Imbong 2014).

In 1865, there was a sudden increase of demand for Philippine coffee in the United States since

it became cheaper importing coffee from the Philippines than importing coffee from Brazil.
Batangas barako coffee was shipped from Manila to San Francisco. Half of the Philippines'

coffee export in that year were shipped to San Francisco. Coffee also began to be exported to

Europe following the opening of the Suez Canal in 1869. In 1876, Coffee was introduced in the

town of Amadeo in neighboring Cavite and the province began producing coffee. However, Lipa

remained as the main producer of coffee in the Philippines and Batangas barako costed 5 times

compared to Java beans. In 1880, the Philippines was the fourth largest exporter of coffee beans.

Coffee production in competitor regions of Brazil, Africa and Java declined when coffee

rust plagued the regions and from 1887 to 1889, the Philippines was the only source of coffee in

the world (Plantilla2008).

Coffee production in the Philippines began as early as 1740 when the Spanish introduced coffee

in the islands. It was once a major industry in the Philippines, which 200 years ago was the

fourth largest coffee producing nation (Flores 2014)

As of 2014, the Philippines produces 25,000 metric tons of coffee and is ranked 110th in terms

of output. However local demand for coffee is high with 100,000 metric tons of coffee consumed

in the country per year (Flores 2014). The Philippines is one of the few countries that produce

the four main viable coffee varieties; Arabica, Liberica (Barako), Excelsa and Robusta.90

percent of coffee produced in the country is Robusta. There has been efforts to revitalize the

coffee industry (Flores 2014).

Caffeine content of Coffee

Depending on the type of coffee and method of preparation, the caffeine content of a single

serving can vary greatly (Bunker 1979)( Staff 2009). The caffeine content of a cup of coffee

varies depending mainly on the brewing method, and also on the variety of seed. According to

the USDA National Nutrient Database, an 8-ounce (237 ml) cup of "coffee brewed from

grounds" contains 95 mg caffeine, whereas an espresso (25 ml) contains 53 mg.

While the percent of caffeine content in coffee seeds themselves diminishes with increased roast

level, the opposite is true for coffee brewed from different grinds and brewing methods using the

same proportion of coffee to water volume. The coffee sack (similar to the French press and

other steeping methods) extracts more caffeine from dark roasted seeds; the percolator and

espresso methods extract more caffeine from light roasted seeds (Rigitano 1965)

Negative Effects of Coffee

Some people enjoy their coffee and apparently have no health issues with drinking it. There are

however some potential negative effects of coffee, particularly at certain times and when it

becomes so addictive that you find it difficult to go a day without it.

Drinking coffee on an empty stomach, such as first thing in the morning, stimulates

hydrochloric acid production (Ramos 2012). This can be a problem because HCl should only be

produced to digest meals. If your body has to make HCl more often in response to regular cups

of coffee, it may have difficulty producing enough to deal with a large meal.
Coffee containing caffeine can cause insomnia, nervousness and restlessness, stomach upset,

nausea and vomiting, increased heart and breathing rate, and other side effects (Salas 2013).

Coffee itself can also mess with your stomach. If you have problems with acid reflux or

heartburn, then coffee and even tea might not be right for you.

And if you have high cholesterol and you don't want your coffee adding to the problem, you

need to use a paper filter to trap the cafestol, a compound in coffee that raises LDL cholesterol

levels (Dam 2011)

Smith (2016) claimed that “I've suffered from irregular heartbeat for over 50 years. I stopped

drinking coffee because of insomnia and to my surprise, nothing happened the first month or the

second month but at the beginning of the third month, my irregular heartbeat started to diminish

and by the end of the third month, I went from 8000 or more per day to, perhaps 12 skipped beats

per day. After 50 years of thinking I'm going to die the next day, I'm starting to live again.”

Coffee drinkers between the ages of 18 and 45 have a higher risk of mild hypertension,

potentially increasing their chance of developing cardiovascular disorders.