COFFEE: From 9th Century Ethiopia To A Cultural Icon
Something as stimulating as coffee had a humble beginning. Legend has it that a goat herder named Kaldi discovered coffee when he noticed his goats became energetic after eating the cherries of a certain tree in the ancient coffee forests of the Ethiopian plateau. Kaldi reported his findings to a local monastery abbot, who made a drink with the cherries and found it helped him stay alert during evening prayers. Thus, the discovery of coffee began with the relatable need for a boost of energy!
By the 15th Century a coffee culture was brewing on the Arabian peninsula, you could enjoy coffee at home or head to one of the bustling qahveh khaneh or coffee houses, sprouting up across the Middle East. These lively spots were the original social networks, where you could sip your brew while smoking hookah, catching live music, watching performances, playing chess, and getting the latest gossip.
Coffee houses were so crucial to the flow of information that they earned the nickname “Schools of the Wise.”
COFFEE: THE DRINK
To simplify, Coffee is a beverage made from the roasted seeds of the Coffea plant. These seeds, commonly known as coffee beans, are harvested from coffee cherries, which are the fruit of the Coffea tree. The beans are extracted, dried, roasted, and ground before being brewed with hot water to produce coffee.
COFFEE: From cherry to the bean
The coffee beans as we know them are the innermost past of the coffee cherry, which is then processed, roasted and then consumed as coffee.
There are 4 major types of coffee beans that are widely used around the world.
The beans differ on the basis of origin, taste, acidity and the amount of caffeine.
The beans are roasted to achieve desired strength and flavour, and can renege from light to dark.
Coffee isn’t just a drink it is a ritual, a culture, and a way of life across the globe.
In Ethiopia, the birthplace of coffee, you will witness an elaborate coffee ceremony where beans are roasted, ground, and brewed right before your eyes, often served with a touch of salt or butter.
In Italy, a quick, intense shot of espresso is enjoyed standing at a café counter, fueling daily life. Meanwhile, in France café au lait is a smooth mix of coffee and steamed milk - the perfect companion to a buttery croissant.
Latin America brings bold flavors to the table, Cuba’s Café Cubano is a strong espresso sweetened as it brews, while Mexico’s Café de Olla is infused with cinnamon and piloncillo (unrefined cane sugar).
