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The history of coffee dates back to centuries of old oral tradition in modern day Jimma, Ethiopia. Coffee was first cultivated in Ethiopia, then later introduced to other countries. In the 15th century, Sufi monasteries in Yemen employed coffee as an aid to concentration during prayers. Coffee later spread to the Levant in the early 16th century; it caused some controversy on whether it was halal in Ottoman and Mamluk society. Coffee arrived in Italy the second half of the 16th century through commercial Mediterranean trade routes, while Central and Eastern Europeans learned of coffee from the Ottomans. By the mid 17th century, it had reached India and the East Indies.
Coffee houses were established in Western Europe by the late 17th century, especially in Holland, England, and Germany. One of the earliest cultivations of coffee in the New World was when Gabriel de Clieu brought coffee seedlings to Martinique in 1720. These beans later sprouted 18,680 coffee trees which enabled its spread to other Caribbean islands such as Saint-Domingue and also to Mexico. By 1788, Saint-Domingue supplied half the world's coffee. By 1852 Brazil became the world's largest producer of coffee and has held that status ever since. The period since 1950 saw the widening of the playing field owing to the emergence of several other major producers, notably Colombia, the Ivory Coast, Ethiopia, and Vietnam; the latter overtook Colombia and became the second-largest producer in 1999. Modern production techniques along with the mass productization of coffee has made it a household item today.
The word coffee entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve (قهوه), borrowed in turn from the Arabic qahwah (قَهْوَة). Medieval Arab lexicographers traditionally held that the etymology of qahwah meant 'wine', given its distinctly dark color, and derived from the verb qahiya (قَهِيَ), 'to have no appetite'. The word qahwah most likely meant 'the dark one', referring to the brew or the bean; qahwah is not the name of the bean, which are known in Arabic as bunn and in Cushitic languages as būn. Semitic languages had the root qhh, "dark color", which became a natural designation for the beverage. There is no evidence that the word qahwah was named after the Ethiopian province of Kaffa (a part of where coffee originates from: Abyssinia), or any significant authority stating the opposite, or that it is traced to the Arabic quwwa ("power"). Kahve in Turkish is word borrowed from Persian word, Qahve قهوه ای, so it means something in Brown colour. Persian land or Iran was in the way of silk road and business path of coffee beans to Turkey and Europe. The terms coffee pot and coffee break originated in 1705 and 1952 respectively.
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Coffee can do way more than just boost your energy. According to an article by Healthline, coffee may lower your risk of type 2 diabetes and depression, support weight management, and help you live a longer life. Just keep in mind that experts recommend limiting caffeine if you're pregnant or nursing. Let's dive in to 9 of the top evidence-based benefits of coffee.
Coffee contains caffeine, a central nervous system stimulant that is known for its ability to fight fatigue and increase energy levels. This is because caffeine blocks the receptors of a neurotransmitter called adenosine, and this increases levels of other neurotransmitters in your brain that regulate your energy levels, including dopamine.
Some research suggests that consuming coffee regularly could be associated with a decreased risk of developing type 2 diabetes over the long term. In fact, one review of 30 studies found that each cup of coffee people consumed per day was linked to a 6% lower risk of developing type 2 diabetes. This is thought to be due to coffee’s ability to preserve the function of the beta cells in your pancreas, which are responsible for producing insulin to regulate blood sugar levels. Plus, it’s rich in antioxidants and may affect insulin sensitivity, inflammation, and metabolism — all of which are involved in the development of type 2 diabetes.
Although studies have turned up mixed results, some research suggests that coffee may help protect against certain neurodegenerative disorders, including Alzheimer’s disease and Parkinson’s disease. According to one review of 13 studies, people who regularly consumed caffeine had a significantly lower risk of developing Parkinson’s disease. What’s more, caffeine consumption also slowed the progression of Parkinson’s disease over time. Another review of 11 observational studies in more than 29,000 people also found that the more coffee people consumed, the lower their risk of Alzheimer’s disease. Additionally, several studies have demonstrated that moderate coffee consumption could be associated with a lower risk of dementia and cognitive decline.
According to some research, coffee could alter fat storage and support gut health, both of which may be beneficial for weight management. For example, one review of 12 studies concluded that higher coffee consumption could be associated with decreased body fat, especially in men. In another study, increased coffee intake was linked to decreased body fat in women. Furthermore, one study found that people who drank one to two cups of coffee per day were 17% more likely to meet recommended physical activity levels, compared with those who drank less than one cup per day. Higher levels of physical activity could help promote weight management.
Some studies have found that drinking coffee could be associated with a lower risk of depression. According to one review of seven studies, each cup of coffee people consumed per day was linked to an 8% lower risk of depression. Another study found that drinking at least four cups of coffee each day was associated with a significantly lower risk of depression, compared with drinking just one cup per day.
Interestingly, several studies suggest that coffee could support liver health and protect against disease. For instance, one study found that drinking more than two cups of coffee per day was linked to lower rates of liver scarring and liver cancer in people with liver disease. Other research shows that the more coffee people drank, the lower their risk of death from chronic liver disease. Drinking one cup of coffee per day was tied to a 15% lower risk, while drinking four cups per day was linked to a 71% lower risk. Another recent study found that coffee consumption was associated with decreased liver stiffness, which is a measure healthcare professionals use to assess fibrosis, the formation of scar tissue in the liver.
Some research shows that drinking coffee may benefit heart health. In fact, one review found that drinking three to five cups of coffee per day was tied to a 15% reduced risk of heart disease. Another review of 21 studies showed that drinking three to four cups of coffee daily was associated with a 21% lower risk of stroke. What’s more, one study in more than 21,000 people also found that increased coffee intake was associated with a significantly decreased risk of heart failure. However, keep in mind that caffeine could affect blood pressure levels. Therefore, people with unmanaged blood pressure may need to limit or moderate their caffeine intake.
Some research suggests that coffee could help extend longevity, thanks to its multitude of potential health benefits. For example, one review of 40 studies concluded that drinking two to four cups of coffee daily was associated with a lower risk of death, regardless of factors like age, weight status, and alcohol consumption. Similarly, another study in 1,567 people found that drinking caffeinated coffee was linked to a lower risk of death after 12 and 18 years of follow-up. Furthermore, drinking at least one cup of coffee per day was also associated with a lower risk of death from cancer. Interestingly, one test-tube study showed that coffee was able to significantly extend the life span of yeast by protecting against free radicals and DNA damage. However, more research is needed to determine whether this could also apply to humans.
Coffee is often used as an ergogenic aid by athletes looking to improve performance and increase energy levels. An ergogenic aid is also called a performance enhancer. One review of nine studies reported that drinking coffee before exercise improved people’s endurance and decreased their perceived exertion, compared with a control group. Another study in 126 older adults found that drinking coffee was associated with improved physical performance and faster gait speed, even after the researchers adjusted for factors like age, belly fat, and physical activity levels. Additionally, a large review reported that moderate caffeine consumption could slightly improve power output and time-trial completion time. However, results varied, so the researchers also noted that caffeine may affect people differently.
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Coffee varieties are created in a variety of ways. The original varieties were formed naturally in the wild through ancient mutations, just like all other plants. Out of modern varieties, some plants mutated on their own, creating new varieties. Some of the plants cross-pollinated in the wild to create hybrids. And some plants are cultivated in labs until the right varieties are formed to meet certain criteria, such as disease resistance, yield, or flavor.
Almost all arabica coffee varieties we know and love stem from two original varieties: Typica and Bourbon. These two are at the top of the family tree. Typica coffee plants tend to produce excellent tasting coffee, but the yield is on the low side. Bourbon (burr-bone) plants generally produce 20-30% more coffee than Typica, but the cherries are at greater risk of falling off the trees in harsh weather. The Caturra variety is a natural mutation from bourbon that was discovered in Brazil in 1937. It requires extensive care, but rewards the farmer with a large yield and great flavor. It also produces mature cherries faster than most other varieties. Mundo Novo is a natural hybrid of typica and bourbon that was also discovered in Brazil in the 1940’s. The cherries mature slowly, but production is high and the flavors are of especially high quality at upper altitudes. In the late 1950’s in Brazil, scientists selectively bred the Catuai variety, a hybrid of Mundo Novo and Caturra. These plants take some of the best attributes of the parent varieties. They’re short and durable, mature more quickly than average, and produce richly flavorful beans.
Scott Labs in Kenya was on a mission to find a drought and disease resistant variety to help farmers through difficult times they foresaw. They created three now-beloved varieties. SL28 was an accident. Though these plants aren’t any more durable or resistant than the original control variety, the cup quality is far more incredible. SL34 is exceptionally resistant to disease and drought. And SL14 has a particularly quick maturation, which is great for farmers who need to transition varieties without losing too many years in profits. Timor was discovered in Indonesia in the 1940’s. Researchers discovered that it was a natural hybrid between arabica and robusta species. Though it’s technically a different species, we still consider it a variety (though I’m not really sure why). It’s well adapted to resist leaf rust disease.
Coffee scientists in Portugal in the 1950’s wanted to combine the yield and flavor of Caturra and the disease resistance of Timor. Through selective breeding, they created the Catimor variety. Though it often has a bitter flavor from its robusta heritage, it can also produce particularly floral coffee when grown in near-perfect conditions. There are thousands of coffee varieties hidden in the natural forests of Ethiopia. As the birthplace of coffee, the country has the most biodiversity among coffee plants. There are so many of these varieties, that when a farm sells coffee from a plant that hasn’t been formally identified, we just call it an Heirloom Variety. Who knows where these fall on the family trees? The world famous Geisha coffee variety was discovered on a farm in Panama in the early 2000’s, though it was later discovered to be native to the Gesha Forest in Ethiopia. It has a crisp, exotic acidity and floral character, earning the love of the global coffee industry.
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Love a good coffee drink? Or simply wondering the differences between the types? Here’s a list of our top popular coffee drinks that give you the most bang for your buck: and are easy to make at home! We love coffeeshops, but there’s something special about mixing up coffee recipes at home, too. Whether you’re trying to understand the difference between a latte vs flat white or ready to whip them up at home…we’ve got you covered! Here are our top 10 coffee drinks to make, and recipes for each one.
An Americano, simply put, is espresso poured over hot water (or hot water poured over espresso if you prefer). Also known as a "caffè Americano," this coffee drink is believed to have received its name during World War II, when American G.I.'s in Italy would dilute espresso with water to drink the coffee they were used to in America.
What You Need
Fresh Coffee : Choose coffee beans when you can and grind them just before you brew.
Espresso Machine : You can also use a Moka pot for an espresso-like drink.
Gooseneck Kettle : We've found electric gooseneck kettles to be easiest to use, plus they provide more precision than a traditional kettle.
Ingredients
💧 8 ounces of off-boil water
☕ 2 ounces (double shot) of espresso
Directions
Step 1 : Add a double shot of espresso (the standard for most specialty coffee drinks) to a tall coffee cup.
Step 2 : Pour your hot water over top.
Expert Tip : If you'd like to keep the crema—the caramel-colored froth—on top of your Americano coffee, it's best to add your water to the mug first, gently pouring your espresso over top.
A light, foamy cappuccino is a favorite drink for many coffee lovers. Once you acquire two basic barista skills (pulling shots and foaming milk), you can learn how to make a cappuccino yourself.
Ingredients
☕ 2 tablespoons finely ground dark roast coffee
💧 4 ounces of water
🥛 4 ounces of milk
Directions
Pull a Double Shot of Espresso
Step 1 : Gather the ingredients.
Step 2 : Place the water into the boiler of your espresso machine.
Step 3 : Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
Step 4 : Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
Step 5 : Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
Step 6 : Place a demitasse cup or the glass carafe that came with the machine under the group head and pull the shot for 23 to 30 seconds. Typically, there is a lever, switch, or button to start this process.
Step 7 : Once the shot is pulled, foam the milk.
Foam the milk
Step 1 : Place the milk into either a glass measuring cup or a small metal pitcher.
Step 2 : Insert the steam wand into the container with the milk, just under the surface of the milk.
Step 3 : Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
Step 4 : Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
Step 5 : Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
Step 6 : Once the milk has foamed to double its size, turn the steam wand off.
Step 7 : Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.
The Mocha is one of the most famous types of sweet coffee drinks that combines a latte with chocolate! Here's how to make one: the classic way, with no shortcuts like hot chocolate mix or whipped cream.
Instructions
☕ 2 espresso shots (2 ounces)
🍫 1 tablespoon chocolate chips
🥛 4 ounces (1/2 cup) fresh whole milk
🍁 1/2 tablespoon maple syrup (or simple syrup)
Directions
Step 1 : Make a doubleshot of espresso. Place the chocolate chips into the mug and pour the espresso on top.
Step 2 : Place the milk and syrup in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size and is very foamy. Lower the steaming wand slightly until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).
Step 3 : Heat the milk and syrup to 150 degrees Fahrenheit, which is “scalding”: hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth the milk until it’s very foamy (or shake it in a covered jar). For a mocha you’ll want a good amount of froth. For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks.
Step 4 : Swirl the milk container a few times. Pour milk and foam into center of the chocolaty espresso. If desired, top with chocolate shavings for garnish.
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