Along with facts on the consumption and growing of coffee, there are many other facts on coffee that don't really fall into any specific category. Some of the more interesting ones are listed here.

• Robusta Coffee has twice as much caffeine in it than Arabica.
• Coffee, if it were taxed like wine would be more expensive than it.
• The principle psychological effects of coffee are due to caffeine, an alkaloid that acts as a mild stimulant.
• An ordinary cup of coffee contains about 150 milligrams of caffeine - what most physicians call a "theraputic dose".
• According to the speciality coffee association of America, the premium bean category of the industry has grown into a $1.5 billion annual industry.
• Over 25 million people are employed in the coffee industry.
• 'non-volatile' taste components in coffee include: caffeine, trigonelline, chlorogenic acid, phenolic acids, amino acids, carbohydrates and minerals.
• 'volatile' aroma components in coffee include: organic acids, aldehydes, ketones, esters, amines and mercaptans.
• The most important substitute for coffee is usually chicory, although it is often used as an extender as opposed to a substitute.
• After brewing, espresso coffee contains 2.5% fat and filter coffee contains 0.6% fat.
• Coffee grows in more than 50 countries and is the second largest export in the world after oil (in dollar value).
• Coffee sacks are usually made of hemp and weigh approximately 132 pounds when they are full of green coffee beans. It takes over 600,000 beans to fill a coffee sack.
• Commercially flavoured coffee beans are flavoured after they are roasted and partially cooled to around 100 degrees. It is then that the flavour is applied as the coffee beans' pores are open and therefore more receptive to flavour absorption.