THU HA INSTANT COFFEE 3IN1

Inheriting the success of the product line of pure instant coffee, Thu Ha has launch the line of 3 – second instant coffee (3s instant coffee). Within 3 seconds, you can enjoy a delicious and full taste cup of coffee.

With the experience in growing and processing coffee in 30 years and modern equipment, we have been extracting caffeine from best quality coffee beans, which is the most important component of Instant coffee. On the market, only few firms can do that.

PRODUCT DESCRIPTION
• Ingredients: instant coffee, sugar, salt
• Quality Indicator: Quality of product according to Vietnam Standard TCVN: Moisture ≤ 5%, Caffeine concentrations ≥ 1%
• packing: 17gr/bag, 20bags/box
• Origin: Viet Nam
• Shelf life:12 months

DIRECTION FOR USE:
- Pours 1 sachet into 80 ml of hot water then stir well.
- Pours 2 sachets into 70 ml of hot water and stir well, then adds ices if you want a cool drink.
- Uses 1-2 times/day

CONTACT US:
• Email: shinesunxnk.vietnam@gmail.com
• Phone: 0835117926; (+84) 977 533368 (Ms Diem)
• Skype: shinesun_vietnam
• Website: shinesun.com.vn
• Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.
OR FOLLOW US ON:
• Twitter:https://twitter.com/InstantCoffeeVN
• Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
• Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
• Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

HOW INSTANT COFFEE WAS MADE?

Author: Loretta Hall,

Read more at: http://www.madehow.com/Volume-3/Instant-Coffee.html

BACKGROUND

Instant (or soluble) coffee has been widely used for decades because of its convenience. During the height of its popularity in the 1970s, nearly a third of the roasted coffee imported into the United States was converted into an instant product, resulting in annual sales of more than 200 million pounds. Today, about 15% of the coffee consumed in the United States is prepared by mixing instant granules with hot water, either at home, in offices, or in vending machines. Furthermore, development of good quality instant products has helped popularize coffee in cultures that historically drank tea.

Since its invention, researchers have sought to improve instant coffee in a variety of ways. For example, some of the early powdered versions did not dissolve easily in water, leaving clumps of damp powder floating in the cup. Coffee aroma dissipates easily, and manufacturers have tried to develop treatments that will make a jar of instant coffee smell like freshly ground coffee when it is opened. More modern manufacturing processes make instant coffee granules that look more like ground coffee. Finally, a major goal has been to produce an instant coffee that tastes as much as possible like the freshly brewed beverage.

The primary advantage of instant coffee is that it allows the customer to make coffee without any equipment other than a cup and stirrer, as quickly as he or she can heat water. Market researchers have also found that consumers like making coffee without having to discard any damp grounds. Some coffee drinkers have become so used to drinking instant coffee that at least one manufacturer found in taste tests that their target audience did not even know what fresh-brewed coffee tastes like.

HISTORY

The desire to make coffee instantly by simply mixing a liquid or dry concentrate with hot water goes back hundreds of years. The earliest documented version of instant coffee was developed in Britain in 1771. The first American product was developed in 1853, and an experimental version (in cake form) was field tested during the Civil War. In 1901, the first successful technique for manufacturing a stable powdered product was invented in Japan by Sartori Kato, who used a process he had developed for making instant tea. Five years later, George Constant Washington, a British chemist living in Guatemala, developed the first commercially successful process for making instant coffee.

Washington's invention, marketed as "Red E Coffee," dominated the instant coffee market in the United States for 30 years, beginning around 1910. During the 1930s, the Brazilian coffee industry encouraged research on instant coffee as a way of preserving their excess coffee production. The Nestlé company worked on this effort and began manufacturing Nescafé in 1938, using a process of co-drying coffee extract along with an equal amount of soluble carbohydrate. Instant coffee was enormously popular with American soldiers during World War II; one year, the entire production from the U.S. Nescafé plant (in excess of one million cases) went solely to the military.

Instant Coffee By 1950, Borden researchers had devised methods for making pure coffee extract without the additional carbohydrate component. This improvement boosted instant coffee use from one out of every 16 cups of coffee consumed domestically in 1946 to one out of every four cups in 1954. In 1963, Maxwell House began marketing freeze-dried granules, which reconstituted into a beverage that tasted more like freshly brewed coffee. During the next five years, all of the major manufacturers introduced freeze-dried versions, and by the mid-1980s, 40% of the instant coffee used in the United States was freeze dried.

RAW MATERIALS

Two of the 50 known species of coffee beans dominate the beverage coffee industry. Coffee arabica varieties, grown primarily in Latin America, India, and Indonesia, are relatively mild in flavor and, consequently, bring a higher price. They are also relatively expensive to harvest, since individual coffee cherries must be hand picked at their peak of ripeness. Coffee robusta varieties, grown mainly in Africa, India, and Indonesia, have a harsher flavor, but they are cheaper to grow since they can be harvested over a range of ripeness and are more resistant to diseases and insects. Because of their more attractive price, the robustas are widely used in the manufacture of instant coffees.

Roasting at temperatures above 300°F (180°C) drives the moisture out of coffee beans. Beans destined for use in instant products are roasted in the same way as beans destined for home brewing, although the moisture content may be left slightly higher (about 7-10%). The beans are then ground coarsely to minimize fine particles that could impede the flow of water through the industrial brewing system.

THE MANUFACTURING PROCESS

Extraction

1. The manufacture of instant coffee begins with brewing coffee in highly efficient extraction equipment. Softened water is passed through a series of five to eight columns of ground coffee beans. The water first passes through several "hot" cells (284-356°F, or 140-180°C), at least some of which operate at higher-than-atmospheric pressure, for extraction of difficult components like carbohydrates. It then passes through two or more "cold" cells (about 212°F, or 100°C) for extraction of the more flavorful elements. The extract is passed through a heat exchanger to cool it to about 40°F (5°C). By the end of this cycle, the coffee extract contains 20-30% solids.

Filtration and concentration

2. After a filtering step, the brewed coffee is treated in one of several ways to increase its concentration. The goal is to create an extract that is about 40% solids. In some cases, the liquid is processed in a centrifuge to separate out the lighter water from the heavier coffee extract. Another technique is to remove water by evaporation before cooling the hot, brewed extract. A third alternative is to cool the extract enough to freeze water, and then mechanically separate the ice crystals from the coffee concentrate.

Recovery of aromatic volatiles

3. Part of the enjoyment of making and drinking coffee is smelling the aroma. During the several steps of the manufacturing process, volatile aromatic elements are lost; they must be returned in a later step to produce an attractive instant coffee product. Aromatics can be recovered during several stages of the manufacturing process. For instance, gases released during the roasting and/or grinding processes can be collected. Ground, roasted coffee can be heated to release additional aromatic gases. Passing steam or appropriate solvents through a bed of ground, roasted coffee can strip and capture aromatic components. Aromatic oils can be expressed from spent coffee grounds by exerting pressure of at least 2,000 lb per sq in (14,000 kPa). Gases can also be distilled from coffee extract after the brewing process is complete.
4. To preserve as much of the aroma and flavor as possible, oxygen is removed from the coffee extract. This is accomplished by foaming other gases, such as carbon dioxide or nitrogen, through the liquid before it enters the dehydration phase of the manufacturing process.

Dehydration

Two basic methods are available for converting the liquid coffee extract to a dry form. Spray drying is done at a higher temperature, which affects the taste of the final product, but it is less costly than freeze drying.

Spray drying

5. Cooled, clarified liquid concentrate is sprayed through a nozzle at the top of a drying tower. The tower is at least 75 ft (23 m) tall. Air that has been heated to about 480°F (250°C) is blown downward through the mist to evaporate the water. The air is diverted out of the tower near the bottom, and it is filtered to remove fine particles, which can be recirculated back through the tower or reintroduced during the agglomeration step. The dry coffee powder collects in the bottom of the tower before being discharged for further processing. The resulting powder contains 2-4% moisture and consists of free-flowing, non-dusty particles.
6. Spray drying may be followed by a step to form the powder into coarser particles that will dissolve more completely in the consumer's cup. The agglomeration process Instant Coffee basically involves rewetting the surfaces of the coffee powder particles and bringing the particles into contact, so that they will adhere to each other and form larger, more granular particles. This is accomplished by exposing the powder to steam or a fine mist, while tumbling it in the air.

Freeze drying

7. Freeze drying may be used instead of spray drying. The process involves four steps, beginning with "primary freezing." Coffee extract is chilled to a slushy consistency at about 20°F (-6°C).
8. The prechilled slush is placed on a steel belt, trays, or drums and further cooled in a series of steps, until it reaches a temperature of -40-(-50)°F (-40-[-45]°C). Quick cooling processes (taking 30-120 seconds) result in smaller, lighter colored products, while slower processes (taking 10-180 minutes) generate larger, darker granules.
9. The slabs of ice are broken into pieces and ground into particles of the proper size for the drying step. The particles are sieved to ensure proper sizing, and those that are too small are melted and returned to the primary freezing stage.
10. The frozen particles are sent into a drying chamber where, under proper conditions of heat and vacuum, the ice vaporizes and is removed.

Aromatization

11. Volatile aromas that have been recovered from earlier steps in the manufacturing process are sprayed on the dry coffee particles. This may be done during the packaging operation.

Packaging

12. Instant coffee particles are hygroscopic—that is, they absorb moisture from the air. Consequently, they must be packaged under low humidity conditions in a moisture-proof container to keep the product dry until purchased and opened by the consumer. Also, to prevent loss of aroma and flavor, the product is packaged in a low-oxygen atmosphere (usually carbon dioxide or nitrogen).

BYPRODUCTS/WASTE

Spent coffee grounds from the brewing process are the primary waste product. At least one manufacturer burns these grounds to heat water and generate steam that is used in the manufacturing process. The process is designed to be environmentally friendly, minimizing waste products by maximizing the use of the raw materials.

THE FUTURE

Since the introduction of General Foods International Coffees in the 1970s, instant coffees have been available in flavored varieties. Recent innovations include instant mixes for latte and mocha beverages. Maxwell House is test marketing an instant iced coffee product in vanilla, mocha, and original coffee flavors.

WHERE TO LEARN MORE

Books

• Pintauro, Nicholas. Soluble Coffee Manufacturing Processes. Noyes Development Corp., 1969.
• Pintauro, Nicholas. Coffee Solubilization: Commercial Processes and Techniques. Noyes Data Corp., 1975.
• Ullmann, Fritz. "Coffee." Ullmann's Encyclopedia of Industrial Chemistry. VCH, 1985, pp. 315-339.

Periodicals

McCormack, Tim. "To Brew or Not To Brew." Fancy Food Magazine, January 1996.

— Loretta Hall

MACCOFFEE – HAPPY AS ON THE STREET

Presenting in more than 60 countries, the Group of Singapore Food Empire (FES) has become one of the most experienced manufacturers in producing Instant coffee, drinks, candies,…in Russia, Ukraine, China, United States,...

MacCoffee - Pho Coffee is the line of instant coffee with the flavor of Vietnamese filter coffee but stronger taste. The young dynamic officers can quickly get even a cup of coffee with iced milk coffee without spending much time.

After drinking MacCoffee - Pho Coffee, said FES Vietnam, you feel happy as you are in the street with bitter coffee and milk taste blended together. You can enjoy a cup of iced milk coffee suitable with your “goût”.

CONTACT US:
• Email: shinesunxnk.vietnam@gmail.com
• Phone: 0835117926; (+84) 977 533368 (Ms Diem)
• Skype: shinesun_vietnam
• Website: shinesun.com.vn
• Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.

OR FOLLOW US ON:
• Twitter:https://twitter.com/InstantCoffeeVN
• Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
• Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
• Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

6 SIMPLE STEPS FOR WEIGHT LOSS WITH A COFFEE CUP

Coffee helps you become more alert, and also is an effective remedy for weight loss. Just 6 simple steps with a coffee cup, It is easy for you to lose weight.

Not everyone knows how to use coffee as a beverage with health benefits. Often, due to lack of knowledge, many people have turned coffee into a beverage that causes an adverse effect on health, weight and even the cardiovascular system. For overweight people, the use of coffee should be cautious. If used correctly, you absolutely can lose weight quickly and safely thanks to the natural essences available in the coffee cup you drink every day.

You should also know that the harm caused by coffee for health, largely due to the roasting process of the manufacturer. A lot of companies have mixed corn, color, aromatic coffee in their products. Coffee will be darker and more fragrant, but more harmful to health. Coffee connoisseurs will distinguish immediately what is fake. Pure coffee after roasting and grinding will be fine-grained, porous, dark brown, light taste. After brewing, coffee will be loose, dark color and not fragrant.

Therefore, using coffee to lose weight, the first thing you need to consider is the brand. Let’s choose a reputable brand with 100% pure coffee. Then you remember 6 steps following:

Step 1: Drinking coffee in moderation, about one or two cups a day

Do not think that coffee helps in weight loss and the more you drink, the faster you lose weight. If you drink too much coffee, you're always nervous and sleepless, leading to appetite and nonstop eating. Meanwhile, you have to face the risk of weight gain. Thus, from one to two cups of coffee a day, It’s is good not only for health but also for your weight.

Step 2: Drinking coffee without sugar and cream

You eject the bitter cup of coffee without sugar or cream. If so, remember that you add sugar or cream to coffee cup, you unconsciously add to your body a large amount of calories, so your weight loss plan will completely fail. Drinking coffee without sugar or cream will help you lose weight effectively. If you can not drink without milk entirely with black coffee, try using skim milk and sugar-substitute sweeteners.

Sugar free grunge rubber stamp on white background, vector illustration

Step 3: Drinking coffee without additives and flavorings

If you drink coffee containing more additives and flavoring, it's even worse than adding cream and sugar in your coffee cup. Additives and flavorings are used more widely and more popular in the manufacturing and trading of coffee shops. These drinks usually contain a large amount of milk and sugar syrups flavored and may contain many calories as a main meal of the day.

Step 4: Having dinner before 7pm, then drinking a coffee cup

Having dinner before 7pm is one of the important principles that overweight people need to keep in mind while losing weight. However, having dinner too early easily leads to appetite in a few hours later that it's hard to control your eating. Great solution for you is to drink a cup of coffee right after a meal. This solution helps you reduce appetite, avoid snacking or eating late at night after dinner.

Step 5: Drinking coffee before exercise

Drinking coffee before exercise can increase energy and your sanity. This helps you practice stricter, more centrally. Coffee may also help reduce muscle pain. However, you should avoid drinking coffee immediately before exercise because acid along with the excitement of exercise can lead to stomach pain.

Step 6: Drinking coffee with more and more water

Coffee has diuretic effect contributing to the eliminating of toxin from your body. Therefore, you need to drink more water to keep your body stay cool to avoid water shortages and support the process of elimination residue, help you lose weight quickly and safely.

Hope that these information above will be useful for you to lose weight. Good luck!

WAKE UP SAIGON CAFÉ

Wake-up Saigon iced milk instant café is a great mixture of the perfect ingredients. Made from pure coffee beans, it brings you the characteristic bitter flavor and charming aroma.

Starting your day with a cup of Saigon coffee will help you have a working day filled with excitement and efficiency. The caffeine in coffee is the stimulant effecting on central nervous system, makes awake, stimulates the ability to work, especially people working in brain area and increases muscle activity. Therefore, after drinking a cup of coffee in the morning, you will feel more elated when embarking on the job.

Wake up Saigon Café is packed in a bag with 24 small sachets inside. It’s convenient for you to use and preserve. Produced from the raw materials on the line of modern technology, Wake up Saigon Café ensures to achieve the standards of healthy safety for customers.

Do not hesiate to contact us for more information.

CONTACT US:
• Email: shinesunxnk.vietnam@gmail.com
• Phone: 0835117926; (+84) 977 533368 (Ms Diem)
• Skype: shinesun_vietnam
• Website: shinesun.com.vn
• Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.
OR FOLLOW US ON:
• Twitter:https://twitter.com/InstantCoffeeVN
• Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
• Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
• Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

5 STEPS TO MAKE A PERFECT CUP OF INSTANT COFFEE

 Invented in 1901 by a Japanese scientist - Satori Kato, during the first centuries, instant coffee has grown and presented everywhere in the world, from the kitchen in your house to the senior office. The tremendous success of this line of business is due to the special ability to be completely dissolved in hot water of instant coffee.

If you can not afford to buy a coffee roasting machine, or time limited that you can not wait for a cup of filter coffee in the morning, instant coffee is the best option, because you do not need too pay much attention to the preparation. And just follow 5 steps below, you will have a great cup of instant coffee to enjoy.

INGREDIENTS:

• Water
• Instant coffee (Trung Nguyen G7 instant coffee, Nescafe Viet instant coffee,…)
• Sugar (optional)
• Milk or cream (optional)
• Spice (optional), such as cocoa powder, vanilla, cinnamon ...
• Syrup (optional)

DIRECTIONS FOR MAKING:

Step 1:  You must choose the types of good quality instant coffee. The price may be slightly higher but it will play a very important role on the taste of instant coffee that it’s better or worse. (However, the quality of coffee depends on the taste of people drinking it)

Step 2: Fill the kettle. It’s better that you use bottled water, purified water, or filtered water. But if you do not have these types above, use piped water. Simple thing that everyone knows is the real water quality can affect the taste of the coffee made, so fewer chemical ingredients in the water as possible. Once filled the kettle, put it on the stove to boil. (Ensuring that you boil the water completely, otherwise the lithium particles of coffee will not completely be dissolved and make milk bitter)

Modern silver metal cordless domed domestic kettle standing on its base on a kitchen countertop

Step 3: Read the directions on the packages / boxes carefully. With each product of instant coffee, there will certainly be different information. So, choose your most favorite brand and read what the manufacturer recommends. Then take out a sufficient amount of coffee and put into the cup

Step 4: Wait for the water boiled carefully and pour water slowly into the cup. Remember to pour every sip of water slowly, just enough to moisten and absorbed into the coffee. If you want to add sugar, add at this time. Use a metal spoon to crush and make a hole in the middle. Then you can fill in that gaps with the hot water.

Ensuring to make room for the milk and cream if you add them, and if you want a latte, only half a cup to be poured water only.

Step 5: Stir well, ensuring that all the coffee powder, milk, sugar are balanced according to the directions. Stir to bottom to ensure that all ingredients are dissolved.

NOTE:

• If you add milk, choose carefully. The flavor of milk powder and whey is different, and condensed milk is often sweeter than fresh milk. Let's try a little sip of milk to determine the taste before you add them to your cup of coffee. But It’s also necessary to remember that the taste might change when coffee combined with milk.
• If you add sugar, also try with each different type and you will find the best type of sugar for you. When you are in doubt about the quality of sugar you use, then pure sugar is fine.
• Add spices such as vanilla, cocoa powder or cinnamon. Stir until the mixture is dissolved.
• Trying a favorite cream flavor will be distinctive such as caramel or almond.
• You can buy a few bottles of Syrup if you like your cup of coffee with many flavors. There's even Syrup with flavor of coffee and it can be a strong point for your cup of instant coffee. But you should remember that there are the high level of fructozo in Syrup, it is not good for your health when use regularly.

Hope that these information will help you to make a great cup of coffee.

Shinesun Vietnam

HIMA 4 IN 1 – CATERPILLAR FUNGUS

HIMA CATERPILLAR FUNGUS INSTANT COFFEE is a breakthrough of instant coffee when the manufacturer added Caterpillar fungus in their ingredients (30% Caterpillar fungus).

PRODUCT DESCRIPTION
• Ingredients: Cordyceps, instant coffee, natural coffee flavor, sugar, saltQuality
• Indicator: Quality of product according to Vietnam Standard TCVN: Moisture ≤ 5%, Caffeine concentrations ≥ 1%
• packing: 18gr/stick, 10sticks/box
• Origin: Viet Nam
• Shelf life: 12 months

PRODUCT FEATURE:

Enhances vitality, foster the body, stabilize cardiovascular and blood pressure, anti-aging of the cell, fortifies the kidney, naturally enhances physiology for both male and female, supports treatment and prevention of tanned skin, freckle.

DIRECTION FOR USE:

- Pours 1 sachet into 80 ml of hot water then stir well.

- Pours 2 sachets into 70 ml of hot water and stir well, then adds ices if you want a cool drink.

- Uses 1-2 times/day

CONTACT US:
• Email: shinesunxnk.vietnam@gmail.com
• Phone: 0835117926; (+84) 977 533368 (Ms Diem)
• Skype: shinesun_vietnam
• Website: shinesun.com.vn
• Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.
OR FOLLOW US ON:
• Twitter:https://twitter.com/InstantCoffeeVN
• Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
• Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
• Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

G7 PASSIONA INSTANT COFFEE 4IN1

COFFEE FOR WOMEN

Nowadays, women always care about their skin first. Understanding that nervousness, Trung Nguyen has introduced Passiona G7 instant coffee that can help women beautify skin, reduce fatigue and stress. Moreover, they have more time to care for their families

PRODUCT DESCRIPTION
• Ingredients: Coffee, nondairy creamer, sugar, collagen.
• Quality Indicator: Quality of product according to Vietnam Standard TCVN: Moisture ≤ 5%, Caffeine concentrations ≥ 1%
• packing: 14 sticks x 16gr / box, 24 Boxes/Carton
• Origin: Viet Nam
• Shelf life: 24 months

PRODUCT FEATURE:
• G7 instant sugar free coffee (with collagen added) has all the goodness of coffee without the sugar.
• It comes with collagen, a protein which prevents skin ageing and formation of wrinkles.

CONTACT US:
• Email: shinesunxnk.vietnam@gmail.com
• Phone: 0835117926; (+84) 977 533368 (Ms Diem)
• Skype: shinesun_vietnam
• Website: shinesun.com.vn
• Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.

OR FOLLOW US ON:
• Twitter:https://twitter.com/InstantCoffeeVN
• Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
• Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
• Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

HOW COFFEE CAN HELP YOU LIVE LONGER

There’s great news for coffee lovers this week.

A new study published in the journal Circulation found that regular coffee drinkers – people who drank less than five cups of coffee in a given day – havve a lower risk of dying early from a number of different causes.

That doesn’t necessarily mean that coffee is the answer to longevity. But the researchers found that those who drank coffee on a regular basis had a lower risk of dying during the study’s 30 year follow up from problems such as heart diseases, diabetes, brain conditions and suicide. The findings only show a link, and cannot comfirm that coffee is directly responsible for the reduced risk of death from these causes, but the scientists report that the many compounds in coffee are known to help lower insulin resistance or inflammation, which could result in better health.

MORE: 13 HEALTH BENEFITS OF COFFEE

The researchers studied several large groups of people totaling 208, 500 men and women. They asked the volunteers about their coffee drinking habits every four years for the three decades. The connection between coffee consumption and a lower death risk was even more pronounced among people who never smoked.

The researchers admit that the self-reports of coffee consumption aren’t completely reliable, and the study was not designed to find a direct health benefit from coffee. But, they argue, the link deserves more research to understand what might be driving it, since previous studies have isolated some potentially beneficial compounds, from antioxidants to inflammation fighting agents, in coffee. Interestingly, the researchers found the lower risk of death was similar among people who drank caffeinated as well as decaffeinated coffee. That suggests, the researchers write, that “other components in coffee besides caffeine might play a beneficial role mediating the association between long-term coffee consumption and risk of mortality.”

The results are only the latest in a rehabilitation of coffee. For many years coffee was deemed unhealthy. As TIME previously reported, much of that concern came from research in the 1970s and 1980s that linked coffee to higher rates of cancer and heart disease, but didn’t account for the fact that coffee drinkers are also more likely to smoke, possibly drink and engage in other behaviors that contribute to cancer and heart problems. More recent studies that account for these factors are starting to find the opposite, showing that coffee drinkers might have a slightly lower mortality risk. As with any food or behavior, however, it’s all about moderation. As long as you’re not overdoing it, says the study authors, “results from this and previous studies indicate that coffee consumption can be incorporated into a healthy lifestyle.”

Source: Internet

VINACAFE INSTANT COFFEE MIX 3in1

VINACAFE MIX 3IN1

Vinacafé 3 in 1 in the famous Gold packaging is the perfect formula of high quality Vinacafé soluble coffee, nondairy creamer and refined sugar. Vinacafé 3 in 1 turns on your brain for works. This is the most favorite product in Vietnam. It is especially delicious and stronger with 20 gram in each sachet.

How to use: Empty one sachet of coffee mix into a cup. Pour in approx 100ml - 200ml of hot water depending on your taste.

PRODUCT DESCRIPTION
• Nutrition facts: Total fat 2.4g, sodium 11mg, Cholesterol 11mg, Carbohydrates 14g, Calcium 1%...
• Ingredients: Instant Coffee, Creamer, Sugar
• Quality Indicator: Moisture: ≤ 5%, Caffeine: ≥0,45%
• packing: 20 gr/sachet, 24 sachets/bag, 20 bags/carton, 1007 carton/20’cont
• Origin: Viet Nam
• Shelf life: 24 months
PRODUCT FEATURE:
Vinacafe is prepared from famous selected Buon Me Thout Coffee beans, finest creamer and sugar. It promises rich natural aroma and premium taste. Instant Coffee in seconds, simply pour contents of one sachet into a cup, add hot water, stir well and ready to serve.

Do not hesiate to contact us for more information if you are interested in this product.
CONTACT US:
Email: shinesunxnk.vietnam@gmail.com
Phone: 0835117926; (+84) 977 533368 (Ms Diem)
Skype: shinesun_vietnam
Website: shinesun.com.vn
Head office: 20/9 Dinh Bo Linh Str, Ward 24, Binh Thanh Dist, Hochiminh city, Vietnam.
OR FOLLOW US ON:
Twitter:https://twitter.com/InstantCoffeeVN
Facebook: https://www.facebook.com/InstantCoffeeVietnam.Shinesun/
Instagram:https://www.instagram.com/instantcoffee.shinesunvietnam/
Linkedin:https://vn.linkedin.com/in/instantcoffee-shinesunvn-9015b0129

SCIENCE CONFIRMS: THE MORE COFFEE YOU DRINK, THE LONGER YOU WILL LIVE

THE MORE COFFEE YOU DRINK, THE LONGER YOU WILL LIVE

By Kris Gunnars, BSc

Coffee is one of the healthiest beverages on the planet.

It is more than just dark-colored liquid with caffeine… coffee actually contains hundreds of different compounds, some of which have important health benefits.

Several massive studies have now shown that the people who drink the most coffee livelonger and have a reduced risk of diseases like Alzheimer’s and diabetes.

Coffee is a major source of Antioxidants

When hot water runs through the coffee grounds while brewing, the substances in the coffee beans mix with the water and become part of the drink.

Some of these substances are well known, including caffeine, but there are hundreds of other compounds in there as well, many of which science has yet to identify.

Many of these compounds are antioxidants that protect our bodies from oxidation, which involves free radicals that damage molecules in the body.

Without getting into complicated details, oxidation is believed to be one of the mechanisms behind ageing and common diseases like cancer and heart disease.

Coffee, believe it or not, happens to be the biggest source of antioxidants in the Western diet, outranking both fruits and vegetables… combined.

When you’re treating yourself with a cup of coffee, you’re not only getting caffeine but a whole bunch of other beneficial compounds, including powerful antioxidants.

Several massive studies show that people who drink coffee live longer than those who don’t

There are several studies showing that when people drink coffee, they have a lower risk of dying from a range of serious diseases.

A groundbreaking study, the bargest of its kind, was published in the New England Journal of Medicine in 2012:

Freedman ND, et al. Association of coffee drinking with total and cause-specific mortality. New England Journal of Medicine, 2012.

In this study, 402,260 individuals between 50 and 71 years of age were asked about their coffee consumption.

The resuls were fairly remarkable… after following the people for 12-13 years, those who drank the most coffee were significantly less likely to have died.

 

As you can see from the graph, the more coffee people drank, the lower their risk of death was.

The sweet spot seems to be at 4-5 cups per day, where men had a 12% reduced risk and women a 16% reduced risk. Drinking 6 or more cups per day provided no additional benefit.

However, even moderate consumption of coffee (1 cup per day) was associated with a 5-6% reduction in risk of death, showing that even a little bit is enough to have an effect.

Although these numbers may seem small… given how increadibly widespread coffee consumption really is, this could have implications for millions of people.

When they looked at particular causes of death, they found that the coffee drinkers were less likely to die from infections, injuries and accidents, respiratory disease, diabetes, stroke and heart disease.

The benefit does not appear to be attributable to the caffeine, because both decaf and regular coffee had the same effect.

Of course, this is a so-called observational study, which can not prove that coffee caused the reduction in risk. But it is a good reassurance that coffee is, at the very least, NOT the villain it has been made out to be.

Many other studies have lead to similar results

The effects of coffee on health have actually been studied very thoroughly in the past few decades.

At least 2 other studies have shown that coffee drinkers have a lower risk of premature death.

If we look at specific diseases, coffee drinkers have a much lower risk of Alzeimer’s, Parkinson’s, type 2 diabetes and liver diseases… to name a few.

There are also studies from Harvard showing that coffee may make you happier, reducing the risk of depression by 20% and the risk of suicide by 53%.

So… not only does coffee add years to your life, but it may also add life to your years.

Coffee is super healthy

Despite having been demonized in the past, coffee is one of the healthiest beverages on the planet. Period.

Source: Internet

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13 HEALTH BENEFITS OF COFFEE, BASED ON SCIENCE (Part 2)

COFFEE FOR YOUR HEALTH

By Kris Gunnars, BSc

[1-6]

7. Caffeine may lower the risk of parkinson’s

Parkinson’s disease is the second most common neurodegenerative disease, right after Alzheimer’s. It is caused by death of dopamine-generating neurons in the brain.

Same as the with Alzheimer’s, there is no known cure, which makes it that much more important to focus on prevention.

In studies, coffee drinkers have a much lower risk of developing Parkinson’s disease, with a reduction in risk ranging from 32-60%.

In this case, it appears to be the caffeine itself that is causing the effect. People who drink decaf don’t have a lower risk of Parkinson’s.

Bottom Line< Coffee drinkers have up to a 60% lower risk of getting parkinson’s disease, the second most common neurodegenerative disorder.

8. Coffee appears to have protective effects on the liver.

The liver is an amazing organ that carries out hundreds of important functions in the body.

Several common diseases primarily affect the liver, including hepatitis, fatty liver disease and others. Many of these disease and others.

It turns out that coffee may protect against cirrhosis. People who drink 4 or more cups per day have up to an 80% lower risk.

Bottom line< Coffee drinkers have a much lower risk of developing cirrhosis, which can be caused by several disease that affect the liver.

9. Coffee can fight depression and make you happier.

Depression uis a serious mental disorder that causes a significantly reduced quality of life.

It is incredibly common and about 4.1% of people in U.S. currently meet the criteria for clinical depression.

In a Havard study published in 2011, women who drank 4 or more cups per day had a 20% lower risk of becoming depressed.

Another study with 208,424 individuals found that those who drank 4 or more cups per day were 53% less likely to commit suicide.

Bottom line< Coffee appears to lower the risk of developing depression and may dramatically reduce the risk of suicide.

10. Coffee drinkers have a lower risk of some types of cancer.

Cancer is one of the world’s leading causes of death and is characterized by uncontrolled growth of cells in the body.

Coffee appears to be protective against two types of cancer… liver cancer and colorectal cancer.

Liver cancer is the third leading cause of cancer death in the world, while colorectal cancer ranks fourth.

Studies show that coffee drinkers have up to a 40% lower risk of liver cancer.

One study of 489,706 individuals found that those who drank 4-5 cups of coffee per day had a 15% lower risk of colorectal cancer.

Bottom line< Liver and colorectal cancer are the 3^rd and 4^th leading causes of cancer death worldwide. Coffee drinkers have a lower risk of both.

11. Coffee does not cause heart disease and may lower the risk of stroke.

It is often claimed that caffeine can increase blood pressure. This is true, but the effect is small (3-4mm/Hg) and usually goes away if you drink coffee regularly.

However, the effect may persist in some people, so keep that in mind if you have elevated blood pressure.

That being said, the studies do NOT support the myth that coffee raises the risk of heart disease.

In fact, there is some evidence that women who drink coffee have a reduced risk of heart disease.

Some studies also show that coffee drinkers have a 20% lower risk of stroke.

Bottom line< Coffee may cause mild increases in blood pressure, which usually diminish over time. Coffee drinkers do not have an increased risk of heart disease, but a slightly lower risk of stroke.

12. Coffee may help you live longer.

Give that coffee drinkers are less likely to get many diseases, it makes sense that coffee could help you live longer.

There are actually several observational studies showing wthat coffee drinkers have a lower risk of death.

In two very large studies, drinking coffee was associated with a 20% lower risk of death in men and a 26% lower risk of death in women, over a period of 18-24 years.

This effect appears to be particularly strong in type II diabetics, in one study, diabetics who drank coffee had a 30% lower risk of death during a 20 year study period.

Bottom line< Several studies show that coffee drinkers live longer and have a lower risk of premature death.

13. Coffee is the biggest source of Antioxidants in the Western Diet.

For people who eat a standard Western diet, coffee may actually be the healthiest aspect of the diet.

That’s because coffee contains a massive amount of antioxidants.

In fact, studies show that most people get more antioxidants from coffee than both fruits and vegetables… combined.

Coffee is one of the healthiest beverages on the planet.

Period.

[read more here]

Source: Internet