Consuming caffeine is the energy boost of choice for millions to wake up or stay up. Now, however, researchers at the Johns Hopkins University have found another use for the stimulant: memory enhancer.

Michael Yassa, assistant professor of psychological and brain sciences in the Krieger School of Arts and Sciences at Johns Hopkins, and his team of scientists, found that caffeine has a positive effect on long-term memory in humans. Their research, recently published in the journal Nature Neuroscience, shows that caffeine enhances certain memories for up to 24 hours after it is consumed. 

The lead author of the paper is Daniel Borota, an undergraduate student in Yassa's lab who received an undergraduate research award from Johns Hopkins to conduct this research. 

You can read more about it here.

One of the most encouraging stories over the last few years has been Mo Farah’s indulgence in caffeine before his Olympic 10,000m victory in London 2012. In his book Twin Ambitions , Farah writes: “Twenty minutes before a race I’ll normally drink some coffee to wake me up.” However, in the capital he has his normal espresso and as he says … “nothing happens – so I have another shot. As I walk on to the stadium track I feel this massive caffeine high come on!” 

As Athletic Weekly says, "The rest is history." You can learn about it here:

Are at the point now, where we must find ways to deal with the consequences of our love affair with caffeine? 

Caffeine and methylxanthine are brought to us mostly by chocolate, sodas, energy drinks, tea and coffee - and now CaffeinAll™. Many of us are undeniably grateful for that. But these compounds have become a common pollutant in wastewater and surface waters. We must start to remove them now to forestall another attack on our own and our planet's environment.

Fortunately, University of Texas and University of Iowa researchers, led by Jeffrey Barrick, have a solution! 

They have created a strain of E. coli that is so addicted to caffeine that it dies without it. This discovery shows promise for a variety of beneficial applications. The most obvious is that of decontaminating caffeine-polluted water. Byproducts from processing and brewing coffee beans are often rich in nutrients that can also be extracted. Another application could be to help purify coffee waste.  

Watch our video to learn more:

A recent research research study, measuring changes in caffeine consumption rather than absolute intake, found some very interesting results:

• An increase in coffee intake can help lower the risk for adult-onset diabetes. 

• People who boosted their coffee intake by "moderate to large" doses had a lower risk for adult-onset diabetes than those with stable consumption.

• Those who increased their daily caffeine dose by about 1.5 cups a day over a four-year period had an 11 percent lower chance of developing type 2 diabetes.

• The boost in consumption appears to affect diabetes risk in a relatively short amount of time.

This was in comparison to those whose intake remained constant. 

The team was led by Shilpa Bhuphathiraju of the Harvard School of Public Health in Boston. Their study tracked the diet and lifestyles of more than 120,000 health sector workers.  For more detail, watch our video below:

Coffee may be just a beverage for most people. 

But for Chef Paul Neukirch from Malaysia, it's an ingredient to be used in daily cooking. It "adds a certain zing" he says. In fact, he says many Malaysians even have a shot of espresso and hit the sack at night. 

Malaysian coffee is an acquired taste — it's thick, strong, and bitter. The distinctive burnt flavor, chefs believe, comes from the butter and sugar that the beans are roasted in. Cooking with this coffee was a challenge for Neukirch. But after 10 days of trial and error, he created 4 delicious dishes you too can enjoy!

Espresso Risotto

Ingredients: 

5 cups chicken broth.
1 and ½ cups risotto rice.
¼ cup espresso.
¼ cup white wine.
¼ cup grated parmesan.
1 small onion cubed fine.
2 tablespoons unsalted butter.
2 tablespoons olive oil.
8 espresso beans.
2 capers.
Salt and pepper to taste.

Instructions: 

Chop the capers fine. Reduce espresso to 2 spoons. Heat up stock. Heat up olive oil and simmer onions until they are translucent. 

Add the rice and espresso beans. Add stock and boil rice up to 20 minutes. Discard espresso beans. 

Stir in butter and stock (if needed). Season with salt and pepper. Garnish with capers and reduced espresso and add cheese.

TIP: Use hot coffee, otherwise the risotto and coffee separate. When the coffee is hot, it blends into the risotto.

Spicy Lamb Stew

Ingredients: 

1 cup coffee.
½ cup chicken or vegetable stock
9 oz boneless lamb leg or shoulder
1 red onion, medium
1 red chili
1 green chili
5 pieces garlic
2 tablespoons brown sugar
1 tablespoon bbq sauce
1 tablespoon olive oil
1 lemon grass
1 ginger fresh   
Chili flakes to taste

Instructions: 

Blend chili, onion, garlic, lemongrass, ginger and chili flakes.
Heat up oil and whisk brown sugar in it until golden brown. 
Add spice mix and stir well for 2 minutes. 
Add lamb meat and stir well for 2 minutes. 
Add chicken or vegetable stock and simmer on low heat for 2 hrs 30 mins. 
Add coffee. Reduce until sauce thickens. Season with salt and pepper.

Summer Greens with Coffee Braised Duck Breast and Orange

Ingredients: 

1 duck breast
1 cup coffee
½ cup orange juice  
½ cup olive oil
¼ cup minced fresh salad greens, your choice
2 segments of orange
2 tablespoons minced onion sprouts
2 tablespoons pine nuts
1 tablespoon orange zest
Salt and pepper to taste

Instructions: 

Bring coffee to a boil until it reduces by half. 
Add duck breast and heat in saucepan until the coffee is reduced totally. 
Let duck rest for 15 minutes and grill to perfection. 
Roast pine nuts until golden brown. 
Mix orange juice, olive oil, salt, pepper and orange zest for dressing. 
Mix salad with dressing until all covered. 
Assemble salad and decorate with orange segments, sprouts, and pine nuts. 
Add warm slices of braised duck breast.

Robusta Creme Brule

Ingredients: 

1 cup strong espresso
1 cup heavy cream
4 egg yolks
3 tablespoons sugar
1 dash cinnamon
½ vanilla pod

¼ cup sugar, caramelized separately.

Instructions:  

Pre-heat oven to 315 F / 150 C.
Mix egg yolks and sugar until creamy white. 
Add vanilla pod to egg and sugar blend. Mix in cream and cinnamon. 
Bake in a water bath for 25 minutes. 
Chill and garnish with caramelized sugar.