A cup of coffee. Type Hot or cold (usually hot) Country of origin Yemen (drink), Ethiopia (plant) Introduced Approx. 15th century Color Dark brown, beige, light brown, black Coffee is a prepared from roasted, which are the seeds of from the plant. The genus Coffea is native to (specifically having its origin in and ) and, the, and in the Indian Ocean.

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The plant was exported from Africa to Arabia and to countries around the world. Coffee plants are now cultivated in, primarily in the equatorial regions of, and Africa.

The two most commonly grown are the highly regarded, and the less sophisticated but stronger and hardier. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as beans) are to varying degrees, depending on the desired flavor. Roasted beans are with near-boiling water to produce coffee as a beverage. Coffee is slightly and can have a effect on humans because of its content.

Coffee is one of the most popular drinks in the world. It can be prepared and presented in a variety of ways (e.g., etc.). It is usually served hot, although is an alternative way of the drink to be served. Clinical studies indicate that moderate coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on whether long-term consumption lowers the risk of some diseases, although there is generally poor quality of such studies. The earliest credible evidence of coffee-drinking appears in in southern Arabia in the middle of the 15th century in shrines. It was here in Arabia that coffee seeds were first roasted and brewed in a similar way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former.

Yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached, and. From there, it spread to Europe and the rest of 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. It is one of the most valuable commodities exported by developing countries.

Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Some controversy is associated with coffee cultivation and the way developed countries trade with developing nations and the impact of its cultivation on the environment, in regards to the clearing of land for coffee-growing and water use. Consequently, the markets for and are expanding. Coffee beans The word 'coffee' entered the English language in 1582 via the koffie, borrowed from the kahve, in turn, borrowed from the qahwah ( قهوة). The Arabic word qahwah was traditionally held to refer to a type of whose is given by as deriving from the verb qahiya (قَهِيَ), 'to lack hunger', in reference to the drink's reputation as an. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning 'dark'.

Alternatively, the word, a plant widely used as a stimulant in and before being supplanted by coffee has been suggested as a possible origin, or the Arabic word quwwah ' (meaning 'strength'). It may also come from the in southeast Ethiopia where Coffea arabica grows wild, but this is considered less likely; in the local Kaffa language, the coffee plant is instead called 'bunno'.

The expression ' was first attested in 1952. The term ' dates from 1705.

Main article: Legendary accounts According to legend, ancestors of today's in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant, though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century. The story of, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably. Other accounts attribute the discovery of coffee to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from in to a desert cave near Ousab (modern-day Wusab, about 90 km east of ). Starving, Omar chewed berries from nearby shrubbery but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard.

He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this 'miracle drug' reached Mocha, Omar was asked to return and was made a saint.

From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen. Historical transmission. View of, Yemen during the second half of the 17th century The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.

It was here in that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. Coffee was used by Sufi circles to stay awake for their religious rituals.

Accounts differ on the origin of coffee (seeds) prior to its appearance in Yemen. One account credits Muhammad ben Said for bringing the beverage to from the African coast. Other early accounts say Ali ben Omar of the Sufi order was the first to introduce coffee to Arabia. According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the king 's companions in 1401. Famous 16th-century Islamic scholar notes in his writings of a beverage called qahwa developed from a tree in the region. Over the door of a is a sculptural representation of a man in, receiving a cup of coffee from a boy By the 16th century, it had reached the rest of the Middle East, and.

The first coffee smuggled out of the Middle East was by Sufi from Yemen to India in 1670. Before then, all exported coffee was boiled or otherwise sterilised. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest. The first plants grown from these smuggled seeds were planted in. Coffee then spread to Italy, and to the rest of Europe, to, and to the Americas. Robusta coffee flowers Several species of shrub of the genus produce the berries from which coffee is extracted. The two main species commercially cultivated are (predominantly a form known as 'robusta') and.

Arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the in southeastern Sudan and possibly in northern. Canephora is native to western and central Subsaharan Africa, from to and southern Sudan. Less popular species are, C. Stenophylla, C.

Mauritiana, and C. All coffee plants are classified in the large family. They are shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Of opposite leaves fuse at base to form interpetiolar, characteristic of.

The flowers are, and clusters of fragrant white flowers bloom simultaneously. Consists of inferior ovary, also characteristic of. The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature they are green, and they ripen to yellow, then crimson, before turning black on drying.

Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called. Arabica berries ripen in six to eight months, while robusta take nine to eleven months. Coffea arabica is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, and C.

Liberica are self-incompatible and require. This means that useful forms and hybrids must be propagated.

Cuttings, grafting, and budding are the usual methods of vegetative propagation. On the other hand, there is great scope for experimentation in search of potential new strains. In 2016, entomologist announced the discovery of a new plant species that's a 45-million-year-old relative of coffee found in amber. Named Strychnos electri, after the Greek word for amber (electron), the flowers represent the first-ever fossils of an, which is a clade of flowering plants that not only later gave us coffee, but also sunflowers, peppers, potatoes, mint – and deadly poisons. Map showing areas of coffee cultivation: r: m: Coffea canephora and a: Coffea arabica The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the. This method loses about 50% of the seeds' potential, as about half fail to sprout.

A more effective method of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Coffee is often with food crops, such as, or during the first few years of cultivation as farmers become familiar with its requirements. Grow within a defined area between the tropics of and, termed the bean belt or coffee belt. Of the two main species grown, (from C.

Arabica) is generally more highly regarded than (from C. Canephora); robusta tends to be bitter and have less flavor but better body than arabica.

For these reasons, about three-quarters of coffee cultivated worldwide is C. Robusta strains also contain about 40–50% more caffeine than arabica.

Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian blends to provide a full-bodied taste and a better foam head (known as crema). Additionally, Coffea canephora is less susceptible to disease than C.

Arabica and can be cultivated in lower altitudes and warmer climates where C. Arabica will not thrive. The robusta strain was first collected in 1890 from the, a tributary of the, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries. In particular, the spread of the devastating coffee leaf rust ( ), to which C.

Arabica is vulnerable, hastened the uptake of the resistant robusta. Coffee leaf rust is found in virtually all countries that produce coffee. Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are, and over a quarter are.

Some, 9 species of mites, and several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries, but their impact is minor compared to invertebrates. In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Attack the roots, burrow into stems and woody material, and the foliage is attacked by over 100 species of larvae (caterpillars) of. Mass spraying of insecticides has often proven disastrous, as predators of the pests are more sensitive than the pests themselves.

Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favouring pests. Branches infested with scale are often cut and left on the ground, which promotes scale parasites to not only attack the scale on the fallen branches but in the plant as well. The 2-mm-long ( Hypothenemus hampei) is the most damaging insect pest to the world's coffee industry, destroying up to 50 percent or more of the coffee berries on plantations in most coffee-producing countries. The adult female beetle nibbles a single tiny hole in a coffee berry and lays 35 to 50 eggs. Inside, the offspring grow, mate, and then emerge from the commercially ruined berry to disperse, repeating the cycle. Are mostly ineffective because the beetle juveniles are protected inside the berry nurseries, but they are vulnerable to predation by birds when they emerge. When groves of trees are nearby, the, and other insectivorous birds have been shown to reduce by 50 percent the number of coffee berry borers in Costa Rica coffee plantations.

Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies and processing. Varietals are generally known by the region in which they are grown, such as, and.

Arabica coffee beans are cultivated mainly in, or Asia, while robusta beans are grown in, throughout, and Brazil. Ecological effects. A flowering Coffea arabica tree in a Originally, coffee farming was done in the of trees that provided a habitat for many animals and insects. Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the genera, and, as well as the nitrogen-fixing non-legume sheoaks of the genus, and the silky oak. This method is commonly referred to as the traditional shaded method, or '.

Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems. Unshaded coffee plants grown with fertilizer yield the most coffee, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun. While traditional coffee production causes berries to ripen more slowly and produce lower yields, the quality of the coffee is allegedly superior.

In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as, and and are the side effects of the practices employed in sun cultivation. The, and the have led a campaign for 'shade-grown' and, which can be sustainably harvested. Shaded coffee cultivation systems show greater biodiversity than full-sun systems, and those more distant from continuous forest compare rather poorly to undisturbed native forest in terms of habitat value for some bird species.

Another issue concerning coffee is its. It takes about 140 liters (37 ) of to grow the coffee beans needed to produce one cup of coffee, and coffee is often grown in countries where there is a water shortage, such as.

May be used for or as a. They are especially appreciated by and such as. Some commercial coffee shops run initiatives to make better use of these grounds, including ' 'Grounds for your Garden' project, and community sponsored initiatives such as 'Ground to Ground'. May significantly impact coffee yields within a few decades. Concluded that threatens the genetic diversity of Arabica plants found in Ethiopia and surrounding countries. Production Top ten green coffee producers in 2014 Rank Country Million 1 2.8 2 1.4 3 0.7 4 0.6 5 0.4 6 0.3 7 0.3 8 0.2 9 0.2 10 0.2 World 8.8 Processing. Traditional coffee beans drying in Kalibaru, Indonesia Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee.

Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee. Then they are sorted by ripeness and color and most often the of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of still present on the seed. When the is finished, the seeds are washed with large quantities of to remove the fermentation residue, which generates massive amounts of. Finally, the seeds are dried.

The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method. Next, the coffee is sorted, and labeled as green coffee.

Another way to let the coffee seeds dry is to let them sit on a concrete patio and rake over them in the sunlight. Some companies use cylinders to pump in heated air to dry the coffee seeds, though this is generally in places where the humidity is very high. An coffee known as undergoes a peculiar process made from coffee berries eaten by the, passing through its digestive tract, with the beans eventually harvested from. Coffee brewed from this process is among the most expensive in the world, with bean prices reaching $160 per pound or $30 per brewed cup. Kopi luwak coffee is said to have uniquely rich, slightly smoky aroma and flavor with hints of chocolate, resulting from the action of breaking down bean to facilitate partial. Roasted coffee beans The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed.

It can be sold by the supplier, or it can be. The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging. The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties of seeds differ in moisture and density and therefore roast at different rates.

During roasting, occurs as intense heat breaks down, changing them to that begin to brown, which alters the color of the bean. Is rapidly lost during the roasting process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop. One of these oils, is created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor. Roasting is the last step of processing the beans in their intact state.

During this last treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine. Although, dark roasting is not to be confused with the process. Grading roasted beans.

Coffee 'cuppers', or professional tasters, grade the coffee Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near- spectrum. This elaborate light meter uses a process known as to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development. Roast characteristics The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.

Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting. A small amount of chaff is produced during roasting from the skin left on the seed after processing. Chaff is usually removed from the seeds by air movement, though a small amount is added to dark roast coffees to soak up oils on the seeds. Decaffeination may also be part of the processing that coffee seeds undergo.

Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking the green seeds in hot water (often called the 'Swiss water process') or steaming them, then using a to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.

Main article: Coffee is best stored in an airtight container made of ceramic, glass, or non-reactive metal. Higher quality prepackaged coffee usually has a one-way valve which prevents air from entering while allowing the coffee to release gases. Coffee freshness and flavor is preserved when it is stored away from moisture, heat, and light. The ability of coffee to absorb strong smells from food means that it should be kept away from such smells.

Storage of coffee in the refrigerator is not recommended due to the presence of moisture which can cause deterioration. Exterior walls of buildings which face the sun may heat the interior of a home, and this heat may damage coffee stored near such a wall. Heat from nearby ovens also harms stored coffee. In 1931, a method of packing coffee in a sealed vacuum in cans was introduced. The roasted coffee was packed and then 99% of the air was removed, allowing the coffee to be stored indefinitely until the can was opened.

Today this method is in mass use for coffee in a large part of the world. Instant coffee A number of products are sold for the convenience of consumers who do not want to prepare their own coffee or who do not have access to coffeemaking equipment. Instant coffee is dried into soluble powder or into granules that can be quickly dissolved in hot water. Originally invented in 1907, it rapidly gained in popularity in many countries in the post-war period, with being the most popular product.

Many consumers determined that the convenience in preparing a cup of instant coffee more than made up for a perceived inferior taste, although, since the late 1970s, instant coffee has been produced differently in such a way that is similar to the taste of freshly brewed coffee. Paralleling (and complementing) the rapid rise of instant coffee was the invented in 1947 and widely distributed since the 1950s. Has been popular in Asian countries for many years, particularly in China, Japan, South Korea, and Taiwan. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk.

Bottled coffee drinks are also consumed in the United States. Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10¢ a cup to produce. The machines can process up to 500 cups an hour, or 1,000 if the water is preheated.

Sale and distribution. Sacks Coffee ingestion on average is about a third of that of in North America and Europe. Worldwide, 6.7 million of coffee were produced annually in 1998–2000, and the forecast is a rise to seven million metric tons annually by 2010. Brazil remains the largest coffee exporting nation, however Vietnam tripled its exports between 1995 and 1999 and became a major producer of robusta seeds. Indonesia is the third-largest coffee exporter overall and the largest producer of washed arabica coffee. Organic Honduran coffee is a rapidly growing emerging commodity owing to the Honduran climate and rich soil. In 2013, reported that global coffee prices dropped more than 50 percent year-over-year.

In, black ivory coffee beans are fed to whose digestive enzymes reduce the bitter taste of beans collected from dung. These beans sell for up to $1,100 a kilogram ($500 per lb), achieving the world's most expensive coffee some three times costlier than beans harvested from the dung of. Commodity market Coffee is bought and sold as green coffee beans by roasters, investors, and price speculators as a tradable commodity in and. Coffee for Grade 3 washed arabicas are traded on the under ticker symbol KC, with contract deliveries occurring every year in March, May, July, September, and December.

Coffee is an example of a product that has been susceptible to significant commodity futures price variations. Higher and lower grade arabica coffees are sold through other channels. Futures contracts for robusta coffee are traded on the and, since 2007, on the New York. Dating to the 1970s, coffee has been incorrectly described by many, including historian, as the world's 'second most legally traded commodity'.

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Instead, 'coffee was the second most valuable commodity exported by developing countries,' from 1970 to circa 2000. This fact was derived from the Commodity Yearbooks which show 'Third World' commodity exports by value in the period 1970–1998 as being in order of crude oil in first place, coffee in second, followed by sugar, cotton, and others.

Coffee continues to be an important commodity export for developing countries, but more recent figures are not readily available due to the shifting and politicized nature of the category 'developing country'., which is claimed to have originated in Japan in 1983 with an event organized by the All Japan Coffee Association, takes place on September 29 in several countries. Health effects A 2017 found that drinking coffee is generally safe within usual levels of intake, possibly excluding women during pregnancy and those having increased risk of bone fracture.

Results on clinical studies of coffee effects on health and disease were complicated by poor study quality, and differences in age, gender, health status, and serving size. Mortality In 2012, the –AARP Diet and Health Study analysed the relationship between coffee drinking and. They found that higher coffee consumption was associated with lower risk of death, and that those who drank any coffee lived longer than those who did not. However the authors noted, 'whether this was a causal or associational finding cannot be determined from our data.' A 2014 found that coffee consumption (4 cups/day) was inversely associated with all-cause mortality (a 16% lower risk), as well as cardiovascular disease mortality specifically (a 21% lower risk from drinking 3 cups/day), but not with cancer mortality. Additional meta-analysis studies corroborated these findings, showing that higher coffee consumption (2–4 cups per day) was associated with a reduced risk of death by all disease causes. Cardiovascular disease Moderate coffee consumption is not a risk factor for.

A 2012 meta-analysis concluded that people who drank moderate amounts of coffee had a lower rate of, with the biggest effect found for those who drank more than four cups a day. A 2014 meta-analysis concluded that, such as and, is less likely with three to five cups of non-decaffeinated coffee per day, but more likely with over five cups per day. A 2016 meta-analysis showed that coffee consumption was associated with a reduced risk of death in patients who have had a. Drinking four or more cups of coffee per day does not affect the risk of compared to drinking little or no coffee; however, drinking one to three cups per day may be at a slightly increased risk. Mental health Long-term preliminary research, including assessment of symptoms for and, was inconclusive for coffee having an effect in the elderly, mainly due to the poor quality of the studies.

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Preliminary results indicate long-term coffee consumption is associated with a lower risk of. Type II diabetes In a and of 28 prospective observational studies, representing over one million participants, every additional cup of caffeinated and decaffeinated coffee consumed in a day was associated, respectively, with a 9% and 6% lower risk of. Cancer The effects of coffee consumption on cancer risk remain unclear, with reviews and showing either no relationship or a slightly lower risk of cancer onset. Studies suggest that coffee consumption of 2 cups per/day was associated with a 14% increased risk of developing lung cancer, but only among people who smoke.

Method of action. Of a molecule The primary psychoactive chemical in coffee is, an that is known for its effects. Coffee also contains the and, which may contribute to its psychoactivity. In a healthy, caffeine is mostly broken down by the hepatic enzymatic system. The excreted metabolites are mostly — and —and a small amount of unchanged caffeine. Therefore, the of caffeine depends on the state of this enzymatic system of the liver. In coffee have been shown to affect, but there is no evidence that this effect occurs in humans.

Polyphenol levels vary depending on how beans are roasted as well as for how long. As interpreted by the and the, dietary polyphenols, such as those ingested by consuming coffee, have little or no direct value following ingestion. Caffeine content Depending on the type of coffee and method of preparation, the caffeine content of a single serving can vary greatly.

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, an 8-ounce (237 ml) cup of 'coffee brewed from grounds' contains 95 mg caffeine, whereas an espresso (25 ml) contains 53 mg. According to an article in the Journal of the American Dietetic Association, coffee has the following caffeine content, depending on how it is prepared: Serving size Caffeine content Brewed 7 oz, 207 ml 80–135 mg Drip 7 oz, 207 ml 115–175 mg Espresso 1.5–2 oz, 45–60 ml 100 mg While the percent of caffeine content in coffee seeds themselves diminishes with, 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: What are the units?

Light roast Medium roast Dark roast Coffee sack – coarse grind 0.046 0.045 0.054 Percolator – coarse grind 0.068 0.065 0.060 Espresso – fine grind 0.069 0.062 0.061 normally contains about half the caffeine of. A Coffea arabica bean containing very little caffeine was discovered in in 2004. First patent for the espresso machine, Angelo Moriondo (1884) The modern steamless was invented in, Italy, in 1938 by, and from there spread in coffeehouses and restaurants across Italy and the rest of Europe in the early 1950s.

An Italian named Pino Riservato opened the first espresso bar, the Moka Bar, in in 1952, and there were 400 such bars in London alone by 1956. Was particularly popular among English drinkers. Similarly in the United States, the espresso craze spread. In San Francisco saw the opening of the Caffe Trieste in 1957, which saw poets such as and alongside Italian immigrants. Similar such cafes existed in Greenwich Village and elsewhere. The first store opened in 1966 in Berkeley, California by Dutch native. He chose to focus on roasting batches with fresher, higher quality seeds than was the norm at the time.

He was a trainer and supplier to the founders of Starbuck's. Baristas at work in the first Starbucks coffee shop in The international coffeehouse chain began as a modest business roasting and selling coffee beans in 1971, by three college students, and.

The first store opened on March 30, 1971 at the in, followed by a second and third over the next two years. Entrepreneur joined the company in 1982 as Director of Retail Operations and Marketing, and pushed to sell premade espresso coffee. The others were reluctant, but Schultz opened Il Giornale in Seattle in April 1986. He bought the other owners out in March 1987 and pushed on with plans to expand—from 1987 to the end of 1991, the chain (rebranded from Il Giornale to Starbucks) expanded to over 100 outlets. The company has 16,600 stores in over 40 countries worldwide. South Korea experienced almost 900 percent growth in the number of coffee shops in the country between 2006 and 2011. The capital city now has the highest concentration of coffee shops in the world, with more than 10,000 cafes and coffeehouses.

A contemporary term for a person who makes coffee beverages, often a coffeehouse employee, is a. The Specialty Coffee Association of Europe and the Specialty Coffee Association of America have been influential in setting standards and providing training. Social and culture. The Coffee Bearer, painting by (1857) Coffee was initially used for spiritual reasons. At least 1,100 years ago, traders brought coffee across the into Arabia (modern-day Yemen), where Muslim began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as ( kisher in modern usage) and was used during religious ceremonies.

Coffee drinking was prohibited by jurists and scholars ( ) meeting in Mecca in 1511 as, but the subject of whether it was intoxicating was hotly debated over the next 30 years until the ban was finally overturned in the mid-16th century. Use in religious rites among the branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a heretical substance, and its production and consumption were briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the. Coffee, regarded as a Muslim drink, was prohibited by until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to outlawing coffeehouses from January 1676 (although the uproar created forced the monarch to back down two days before the ban was due to come into force). Banned it in in 1777 for nationalistic and economic reasons; concerned about the price of import, he sought to force the public back to consuming beer. Lacking coffee-producing colonies, Prussia had to import all its coffee at a great cost.

A contemporary example of religious prohibition of coffee can be found in. The organization holds that it is both physically and spiritually unhealthy to consume coffee. This comes from the Mormon doctrine of health, given in 1833 by founder in a revelation called the. It does not identify coffee by name, but includes the statement that 'hot drinks are not for the belly,' which has been interpreted to forbid both coffee and tea. Quite a number of members of the also avoid caffeinated drinks. In its teachings, the Church encourages members to avoid tea, coffee, and other stimulants. Abstinence from coffee, tobacco, and alcohol by many Adventists has afforded a near-unique opportunity for studies to be conducted within that population group on the health effects of coffee drinking, free from confounding factors.

One study was able to show a weak but association between coffee consumption and mortality from ischemic heart disease, other, all cardiovascular diseases combined, and all causes of death. For a time, there had been controversy in the community over whether the coffee seed was a and therefore prohibited for. Upon petition from coffeemaker, the coffee seed was classified in 1923 as a berry rather than a seed by orthodox Jewish rabbi Hersch Kohn, and therefore for Passover. Small-sized bag of coffee beans The concept of labeling, which guarantees coffee growers a negotiated preharvest price, began in the late 1980s with the labeling program in the Netherlands. In 2004, 24,222 metric tons (of 7,050,000 produced worldwide) were fair trade; in 2005, 33,991 metric tons out of 6,685,000 were fair trade, an increase from 0.34% to 0.51%. A number of have shown that fair trade coffee produces a mixed impact on the communities that grow it. Many studies are skeptical about fair trade, reporting that it often worsens the bargaining power of those who are not part of it.

Coffee was incorporated into the fair-trade movement in 1988, when the mark was introduced in the Netherlands. The very first fair-trade coffee was an effort to import a Guatemalan coffee into Europe as 'Indio Solidarity Coffee'. Since the founding of organizations such as the (1987), the production and consumption of fair trade coffee has grown as some local and national coffee chains started to offer fair trade alternatives. For example, in April 2000, after a year-long campaign by the human rights organization, Starbucks decided to carry fair-trade coffee in its stores. Since September 2009 all Starbucks Espresso beverages in UK and Ireland are made with Fairtrade and Shared Planet certified coffee. A 2005 study done in Belgium concluded that consumers' buying behavior is not consistent with their positive attitude toward ethical products.

On average 46% of European consumers claimed to be willing to pay substantially more for ethical products, including fair-trade products such as coffee. The study found that the majority of respondents were unwilling to pay the actual price premium of 27% for fair trade coffee.

Folklore and culture The would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer. Was inspired to compose the humorous, about. Economic impacts.

Rated 3 out of 5 by campingramps from Another match 3 that doesn't measure up I'm a coffee nut so I figured I'd give this one a try. Everything on this demo board looked pretty nice, graphics, playing field, characters so I thought 'what could go wrong?' I soon found out. First the opening scene was a little too far out for a little match 3 game and then it seemed to take forever to even get to the game. Game play is not that smooth. You have to make sure you click on the pieces to swap them and then you have to wait for that to finish before you can click again. Maybe I should have tried in fast mode because, no matter how fast I filled the orders, I could never get expert.

Graphics are ok in that this game is colorful and seems to be fast paced but I had to quit after 10 minutes because my frustration was building. I am not a big match 3 fan and that might be why I don't rate it higher but it just wasn't there for me. I recommend this for match 3 lovers but not for others. Play the demo and decide for yourself.