coffee is a brewed drink prepared from roasted coffee beans

8/20/2019 Coffee is a Brewed Drink Prepared From Roasted Coffee Beans

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Cofee is a brewed drink prepared rom roasted cofee beans, which are the seeds o

berries rom the Cofea plant. Cofee plants are cultivated in over 70 countries,

primarily in the equatorial regions o the Americas, outheast Asia, !ndia and Arica.

"he two most commonly grown are the highly regarded arabica, and the less

sophisticated but stronger and more hardy robusta. "he latter is resistant to the

cofee lea rust, #emileia vastatri$, but has a more bitter taste. %nce ripe, cofeebeans are picked, processed, and dried. &reen 'unroasted( cofee beans are one o

the most traded agricultural commodities in the world. %nce traded, the beans are

roasted to varying degrees, depending on the desired )avor, beore being ground

and brewed to create cofee.

Cofee is slightly acidic 'p# *.0+*.-/( and can have a stimulating efect on humans

because o its cafeine content. Cofee is one o the most popular drinks in theworld.-/ !t can be prepared and presented in a variety o ways 'e.g., espresso,

cappucino, cae latte, etc.(. !t is usually served hot, although iced cofee is also

served. "he efect o cofee on human health has been a sub1ect o many studies2

however, results have varied in terms o cofee3s relative bene4t.-5/ "he ma1ority o

recent research suggests that moderate cofee consumption is benign or mildly

bene4cial in healthy adults. #owever, the diterpenes in cofee may increase the risk

o heart disease.-*/

Cofee cultivation 4rst took place in 6thiopia.-/ "he earliest credible evidence o

cofee8drinking appears in the middle o the *th century in the u4 shrines o

9emen.-7/ !n the #orn o Arica and 9emen, cofee was used in local religious

ceremonies. As these ceremonies con)icted with the belies o the Christian church,

the 6thiopian Church banned the secular consumption o cofee until the reign o

6mperor :enelik !!.-;/ "he beverage was also banned in %ttoman "urkey during the

7th century or political reasons,-the second most valuable commodity e$ported by developing

countries,> rom


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6tymology-edit/

"he 4rst reerence to cofee in the 6nglish language is in the orm chaona, dated to

*to lack hunger>( in reerence to the drink3s reputation as an appetite

suppressant.-7/-;/ !t is sometimes alternatively traced to the Arabic quwwah 'ق ة

,

>power, energy>( or to Bafa, a medieval kingdom in 6thiopia whence the plant was

e$ported to Arabia.-7/ %thers with >equally little authority> even hold that the

region was named ater the drink.-dark color>, which, since >cofee> is dark in color, became a natural

designation or the beverage. According to this analysis, the eminine orm qahwah'also meaning >dark in color, dull'ing(, dry, sour>( was likely chosen to parallel the

eminine khamr 'خمر

, >wine>(, and originally meant >the dark one>.-0/

#istory-edit/

:ain article= #istory o cofee

Delie o a young, cherub8like boy passing a cup to a reclining man with a

moustache and hat. "he sculpture is white with gold accents on the cup, clothes,and items.

%ver the door o a EeipFig cofeeshop is a sculptural representation o a man in

"urkish dress, receiving a cup o cofee rom a boy

Eegendary accounts-edit/

According to legend, ancestors o today3s %romo people were believed to have been

the 4rst to recogniFe the energiFing efect o the cofee plant,-7/ though no direct

evidence has been ound indicating where in Arica cofee grew or who among the

native populations might have used it as a stimulant or even known about it, earlier

than the 7th century.-7/ "he story o Baldi, the


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%ther accounts attribute the discovery o cofee to heikh %mar. According to the

ancient chronicle 'preserved in the Abd8Al8Badir manuscript(, %mar, who was known

or his ability to cure the sick through prayer, was once e$iled rom :ocha, 9emen to

a desert cave near %usab. tarving, %mar chewed berries rom nearby shrubbery,

but ound them to be bitter. #e tried roasting the seeds to improve the )avor, but

they became hard. #e then tried boiling them to soten the seed, which resulted in aragrant brown liquid. Gpon drinking the liquid %mar was revitaliFed and sustained

or days. As stories o this >miracle drug> reached :ocha, %mar was asked to return

and was made a saint.-/ ?rom 6thiopia, the cofee plant was introduced into the

Arab Horld through 6gypt and 9emen.-/

#istorical transmission-edit/

"he earliest credible evidence o either cofee drinking or knowledge o the cofee

tree appears in the middle o the *th century, in the u4 :uslim monasteries

around :ocha in 9emen.-7/ !t was here in Arabia that cofee seeds were 4rst roasted

and brewed, in a similar way to how it is now prepared. Iy the th century, it had

reached the rest o the :iddle 6ast, Jersia, "urkey, and northern Arica. Cofee seeds

were 4rst e$ported rom 6thiopia to 9emen. 9emeni traders took cofee back to their

homeland and began to cultivate the seed. "he 4rst cofee smuggled out o the

:iddle 6ast was by u4 Iaba Iudan rom 9emen to !ndia in 70. Ieore then, all

e$ported cofee was boiled or otherwise sterilised. Jortraits o Iaba Iudan depict

him as having smuggled seven cofee seeds by strapping them to his chest. "he

4rst plants grown rom these smuggled seeds were planted in :ysore.-5/ Cofee

then spread to !taly, and to the rest o 6urope, to !ndonesia, and to the Americas.

-*/

A cofee can rom the 4rst hal o the 0th century. ?rom the :useo del %b1eto del

%b1eto collection.

!n *;, Eeonhard Dauwol, a &erman physician, gave this description o cofee ater

returning rom a ten8year trip to the Kear 6ast=

A beverage as black as ink, useul against numerous illnesses, particularly those o

the stomach. !ts consumers take it in the morning, quite rankly, in a porcelain cup

that is passed around and rom which each one drinks a cupul. !t is composed o

water and the ruit rom a bush called bunnu.


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L ENonard Dauwol, Deise in die :orgenlOnder 'in &erman(

?rom the :iddle 6ast, cofee spread to !taly. "he thriving trade between Penice and

Korth Arica, 6gypt, and the :iddle 6ast brought many goods, including cofee, to

the Penetian port. ?rom Penice, it was introduced to the rest o 6urope. Cofee

became more widely accepted ater it was deemed a Christian beverage by JopeClement P!!! in 00, despite appeals to ban the >:uslim drink.> "he 4rst 6uropean

cofee house opened in Dome in 5*.-*/

A


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"he ?renchman &abriel de Clieu took a cofee plant to the ?rench territory o

:artinique in the Caribbean, rom which much o the world3s cultivated arabica

cofee is descended. Cofee thrived in the climate and was conveyed across the

Americas.-5/ "he territory o anto Qomingo 'now the Qominican Depublic( saw

cofee cultivated rom 75, and by 7;; it supplied hal the world3s cofee.-*/ "he

conditions that the slaves worked in on cofee plantations were a actor in the soonto ollow #aitian Devolution. "he cofee industry never ully recovered there.-/ !t

made a brie come8back in


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Cofee has become a vital cash crop or many developing countries. %ver one

hundred million people in developing countries have become dependent on cofee

as their primary source o income. !t has become the primary e$port and backbone

or Arican countries like Gganda, Iurundi, Dwanda, and 6thiopia,-5/ as well as

many Central American countries.

Iiology-edit/

:ain articles= Cofea and cofee varieties

!llustration o a single branch o a plant. Iroad, ribbed leaves are accented by small

white )owers at the base o the stalk. %n the edge o the drawing are cutaway

diagrams o parts o the plant.

!llustration o Cofea arabica plant and seeds

everal species o shrub o the genus Cofea produce the berries rom which cofee

is e$tracted. "he two main species commercially cultivated are Cofea canephora

'predominantly a orm known as 3robusta3( and C. arabica.-55/ C. arabica, the most

highly regarded species, is native to the southwestern highlands o 6thiopia and the

Ioma Jlateau in southeastern udan and possibly :ount :arsabit in northern

Benya.-5*/ C. canephora is native to western and central ubsaharan Arica, rom

&uinea to the Gganda and southern udan.-5/ Eess popular species are C. liberica,

C. stenophylla, C. mauritiana, and C. racemosa.

All cofee plants are classi4ed in the large amily Dubiaceae. "hey are evergreen

shrubs or trees that may grow * m '* t( tall when unpruned. "he leaves are dark

green and glossy, usually 0+* cm '5+ in( long and cm '.5 in( wide, simple,

entire, and opposite. Jetioles o opposite leaves use at base to orm interpetiolar

stipules, characteristic o Dubiaceae. "he )owers are a$illary, and clusters o

ragrant white )owers bloom simultaneously. &ynoecium consists o inerior ovary,

also characteristic o Dubiaceae. "he )owers are ollowed by oval berries o about

.* cm '0. in(.-57/ Hhen immature they are green, and they ripen to yellow, then

crimson, beore turning black on drying. 6ach berry usually contains two seeds, but

*+0U o the berries-5;/ have only one2 these are called peaberries.-5


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budding are the usual methods o vegetative propagation.-*/ %n the other hand,

there is great scope or e$perimentation in search o potential new strains.-*/

Cultivation-edit/

?urther inormation= Eist o countries by cofee production

Cofee Jlantation at akleshpur, Barnataka

:ap showing areas o cofee cultivation=

r=Cofea canephora

m=Cofea canephora and Cofea arabica

a=Cofea arabica

"he traditional method o planting cofee is to place 0 seeds in each hole at the

beginning o the rainy season. "his method loses about *0U o the seeds3 potential,

as about hal ail to sprout. A more efective method o growing cofee, used in

IraFil, is to raise seedlings in nurseries that are then planted outside at si$ to twelve

months. Cofee is oten intercropped with ood crops, such as corn, beans, or rice

during the 4rst ew years o cultivation as armers become amiliar with its

requirements.-57/ Cofee plants grow within a de4ned area between the tropics oCancer and Capricorn, termed the bean belt or cofee belt.-*/

% the two main species grown, arabica cofee 'rom C. arabica( is generally more

highly regarded than robusta cofee 'rom C. canephora(2 robusta tends to be bitter

and have less )avor but better body than arabica. ?or these reasons, about three8

quarters o cofee cultivated worldwide is C. arabica.-55/ Dobusta strains also

contain about 50+*0U more cafeine than arabica.-*5/ Consequently, this species is

used as an ine$pensive substitute or arabica in many commercial cofee blends.

&ood quality robusta beans are used in traditional !talian espresso blends to providea ull8bodied taste and a better oam head 'known as crema(.-**/

#owever, Cofea 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.-*/ "he robusta strain was 4rst collected in ;


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Depublic o Congo( to Irussels to Rava around


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Dank Country "onnes-*/ Iags $000-/ :arket share

IraFil ,0


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America, eastern Arica, Arabia, or Asia. Dobusta cofee seeds are grown in western

and central Arica, throughout southeast Asia, and to some e$tent in IraFil.-55/

eeds rom diferent countries or regions can usually be distinguished by diferences

in )avor, aroma, body, and acidity.-;/ "hese taste characteristics are dependent

not only on the cofee3s growing region, but also on genetic subspecies 'varietals(

and processing.-shade8

grown>. tarting in the


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production causes berries to ripen more slowly and produce lower yields, the quality

o the cofee is allegedly superior.-75/ !n addition, the traditional shaded method

provides living space or many wildlie species. Jroponents o shade cultivation say

environmental problems such as deorestation, pesticide pollution, habitat

destruction, and soil and water degradation are the side efects o the practices

employed in sun cultivation.-70/-7*/

"he American Iirding Association, mithsonian :igratory Iird Center,-7/ Kational

Arbor Qay ?oundation,-77/ and the Dainorest Alliance have led a campaign or

3shade8grown3 and organic cofees, which can be sustainably harvested.-citation

needed/ haded cofee cultivation systems show greater biodiversity than ull8sun

systems, and those more distant rom continuous orest compare rather poorly to

undisturbed native orest in terms o habitat value or some bird species.-7;/-7


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Kutritional value per 00 g '.* oF(

6nergy kR '0.5; kcal(

Carbohydrates

0

ugars 0

Qietary 4ber 0

?at

0.0

Jrotein

0.

Pitamins

"hiamine 'I( 'U( 0.05 mg

Dibo)avin 'I( 'U( 0.07 mg

Kiacin 'I( 'U( 0.


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Vinc '0U( 0.0 mg

%ther constituents

Hater


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hand. !n this method the drying that takes place is more uniorm, and ermentation

is less likely. :ost Arican cofee is dried in this manner and certain cofee arms

around the world are starting to use this traditional method.-;;/

Ke$t, the cofee is sorted, and labeled as green cofee. Another way to let the cofee

seeds dry is to let them sit on a concrete patio and rake over them in the sunlight.

ome companies use cylinders to pump in heated air to dry the cofee seeds,

though this is generally in places where the humidity is very high.-;;/

ome cofee undergoes a peculiar process, such as kopi luwak. !t is made rom the

seeds o cofee berries which have been eaten by the Asian Jalm Civet and other

related civets, passing through its digestive tract. "his process resulted in cofee

seeds with much less bitterness,-;


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&rading the roasted beans-edit/

ee also= ?ood grading

"wo men hold spoons over a row o cups 4lled with cofee.

Cofee >cuppers>, or proessional tasters, grade the cofee.

Qepending on the color o 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 o discerning the degree o roast involves measuring the

re)ected light rom roasted seeds illuminated with a light source in the near8inrared

spectrum. "his elaborate light meter uses a process known as spectroscopy to

return a number that consistently indicates the roasted cofee3s relative degree o

roast or )avor development.

Doast characteristics-edit/

"he degree o roast has an efect upon cofee )avor and body. Qarker roasts are

generally bolder because they have less 4ber content and a more sugary )avor.

Eighter roasts have a more comple$ and thereore perceived stronger )avor rom

aromatic oils and acids otherwise destroyed by longer roasting times.-


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torage-edit/

:ain article= Cofee bean storage

Cofee is best stored in an airtight container made o ceramic, glass, or non8reactive

metal.-


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though roasted cofee beans can be ground at home immediately beore

consumption. !t is also possible, though uncommon, to roast raw beans at home.

"he choice o brewing method depends to some e$tent on the degree to which the

cofee beans have been roasted. Eighter roasted cofee tends to be used or 4lter

cofee as the combination o method and roast style results in higher acidity,

comple$ity, and clearer nuances-clari4cation needed/. Qarker roasted cofee is used

or espresso because the machine naturally e$tracts more dissolved solids, causing

lighter cofee to become too acidic.

Cofee beans may be ground in several ways. A burr grinder uses revolving

elements to shear the seed2 a blade grinder cuts the seeds with blades moving at

high speed2 and a mortar and pestle crushes the seeds. ?or most brewing methods

a burr grinder is deemed superior because the grind is more even and the grind siFecan be ad1usted.

"he type o grind is oten named ater the brewing method or which it is generally

used. "urkish grind is the 4nest grind, while cofee percolator or ?rench press are the

coarsest grinds. "he most common grinds are between these two e$tremes= a

medium grind is used in most home cofee8brewing machines.-0/

Cofee may be brewed by several methods. !t may be boiled, steeped, or

pressuriFed. Irewing cofee by boiling was the earliest method, and "urkish cofee is

an e$ample o this method.-05/ !t is prepared by grinding or pounding the seeds to

a 4ne powder, then adding it to water and bringing it to the boil or no more than an

instant in a pot called a ceFve or, in &reek, a br]ki. "his produces a strong cofee

with a layer o oam on the surace and sediment 'which is not meant or drinking(

settling at the bottom o the cup.-05/

Cofee percolators and automatic cofeemakers brew cofee using gravity. !n an

automatic cofeemaker, hot water drips onto cofee grounds that are held in a

paper, plastic, or perorated metal cofee 4lter, allowing the water to seep through

the ground cofee while e$tracting its oils and essences. "he liquid drips through the

cofee and the 4lter into a carae or pot, and the spent grounds are retained in the

4lter.-0*/


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!n a percolator, boiling water is orced into a chamber above a 4lter by steam

pressure created by boiling. "he water then seeps through the grounds, and the

process is repeated until terminated by removing rom the heat, by an internal

timer,-0*/ or by a thermostat that turns of the heater when the entire pot reaches

a certain temperature.

Cofee may be brewed by steeping in a device such as a ?rench press 'also known

as a caeti@re, cofee press or cofee plunger(.-0/ &round cofee and hot water are

combined in a cylindrical vessel and let to brew or a ew minutes. A circular 4lter

which 4ts tightly in the cylinder 4$ed to a plunger is then pushed down rom the top

to orce the grounds to the bottom. "he 4lter retains the grounds at the bottom as

the cofee is poured rom the container. Iecause the cofee grounds are in direct

contact with the water, all the cofee oils remain in the liquid, making it a stronger

beverage. "his method o brewing leaves more sediment than in cofee made by an

automatic cofee machine.-0/ upporters o the ?rench press method point outthat the sediment issue can be minimiFed by using the right type o grinder= they

claim that a rotary blade grinder cuts the cofee bean into a wide range o siFes,

including a 4ne cofee dust that remains as sludge at the bottom o the cup, while a

burr grinder uniormly grinds the beans into consistently8siFed grinds, allowing the

cofee to settle uniormly and be trapped by the press.-07/ Hithin the 4rst minute

o brewing


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%nce brewed, cofee may be served in a variety o ways. Qrip8brewed, percolated,

or ?rench8pressed^caeti@re cofee may be served as white cofee with a dairy

product such as milk or cream, or dairy substitute, or as black cofee with no such

addition. !t may be sweetened with sugar or arti4cial sweetener. Hhen served cold,

it is called iced cofee.

6spresso8based cofee has a variety o possible presentations. !n its most basic

orm, an espresso is served alone as a shot or short black, or with hot water added,

and is known as Caf@ Americano. A long black is made by pouring a double

espresso into an equal portion o water, retaining the crema, unlike Caf@

Americano.-0/ :ilk is added in various orms to an espresso= steamed milk makes

a caf@ latte,-/ equal parts steamed milk and milk roth make a cappuccino,-0/

and a dollop o hot oamed milk on top creates a caf@ macchiato.-/ A )at white

is prepared by adding steamed hot milk 'microoam( to espresso so that the )avour

is brought out and the te$ture is unusually velvety.-/-5/ !t has less milk than alatte but both are varieties o cofee to which the milk can be added in such a way

as to create a decorative surace pattern. uch efects are known as latte art.

Cofee can also be incorporated with alcohol to produce a variety o beverages= it is

combined with whiskey in !rish cofee, and it orms the base o alcoholic cofee

liqueurs such as Bahl_a and "ia :aria. Cofee is also sometimes used in the brewing

process o darker beers, such as a stout or porter.-citation needed/

!nstant cofee-edit/

:ain article= !nstant cofee

A number o products are sold or the convenience o consumers who do not want

to prepare their own cofee. !nstant cofee is dried into soluble powder or reeFe8

dried into granules that can be quickly dissolved in hot water.-*/ %riginally

invented in


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)avored canned cofee, much like brewed or percolated cofee, available both hot

and cold. Rapanese convenience stores and groceries also have a wide availability o

bottled cofee drinks, which are typically lightly sweetened and pre8blended with

milk. Iottled cofee drinks are also consumed in the Gnited tates.-/

Eiquid cofee concentrates are sometimes used in large institutional situations

where cofee needs to be produced or thousands o people at the same time. !t is

described as having a )avor about as good as low8grade robusta cofee, and costs

about 0` a cup to produce. "he machines can process up to *00 cups an hour, or

,000 i the water is preheated.-/

ale and distribution-edit/

:ain article= 6conomics o cofee

IraFilian cofee sacks

Cofee ingestion on average is about a third o that o tap water in Korth America

and 6urope.-/ Horldwide, .7 million metric tons o cofee were produced annually

in


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Commodity market-edit/

Cofee is bought and sold as green cofee beans by roasters, investors, and price

speculators as a tradable commodity in commodity markets and e$change8traded

unds. Cofee utures contracts or &rade washed arabicas are traded on the Kew

9ork :ercantile 6$change under ticker symbol BC, with contract deliveries occurringevery year in :arch, :ay, Ruly, eptember, and Qecember.-7/ Cofee is an

e$ample o a product that has been susceptible to signi4cant commodity utures

price variations.-;/-.

-/-0/ !nstead, >cofee was the second most valuable commodity e$ported by

developing countries,> rom "hird Horld> commodity e$ports by value in the period


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!n a healthy liver, cafeine is mostly broken down by the hepatic microsomal

enFymatic system. "he e$creted metabolites are mostly para$anthinesL

theobromine and theophyllineLand a small amount o unchanged cafeine.

"hereore, the metabolism o cafeine depends on the state o this enFymaticsystem o the liver.-*/

#ealth efects-edit/

6$tensive scienti4c research has been conducted to e$amine the relationship

between cofee consumption and an array o medical conditions. "he consensus in

the medical community is that moderate regular cofee drinking in healthy

individuals is either essentially benign or mildly bene4cial. !n 0, the Kational

!nstitutes o #ealth+AADJ Qiet and #ealth tudy analysed the relationship between

cofee drinking and mortality. "hey ound that the amount o cofee consumedcorrelated negatively with risk o death, and that those who drank any cofee lived

longer than those who did not.-/ #owever the authors noted, >whether this was

a causal or associational 4nding cannot be determined rom our data.> A similar

study with similar results was published in the Kew 6ngland Rournal o :edicine in

0.-/ Desearchers involved in an ongoing 8year study by the #arvard chool

o Jublic #ealth stated that >Cofee may have potential health bene4ts, but more

research needs to be done.>-7/ A 05 meta8analyis ound that cofee

consumption '5 cups^day( was inversely associated with all8cause mortality 'a U

lower risk(, as well as cardiovascular disease mortality speci4cally 'a U lower risk

rom drinking cups^day(, but not with cancer mortality.-;/

?indings have also been contradictory as to whether cofee has any speci4c health

bene4ts, and results are similarly con)icting regarding the potentially harmul

efects o cofee consumption.-5/ ?urthermore, results and generaliFations are

complicated by diferences in age, gender, health status, and serving siFe.

Cofee is no longer thought to be a risk actor or coronary heart disease.-


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%ne review published in 005 indicated a negative correlation between suicide rates

and cofee consumption,-5/ but this efect has not been con4rmed in larger

studies.

Jolyphenols in cofee have been shown to afect ree radicals in vitro,-55/ but there

is no evidence that this efect occurs in humans. Jolyphenol levels vary depending

on how beans are roasted as well as or how long. As interpreted by the Einus

Jauling !nstitute and the 6uropean ?ood aety Authority, dietary polyphenols, such

as those ingested by consuming cofee, have little or no direct antio$idant value

ollowing ingestion.-5*/-5/-57/

Eong8term studies o both risk and potential bene4t o cofee consumption by

elderly people, including assessment on symptoms o AlFheimer3s disease and

cognitive impairment, are not conclusive, according to one 0* review.-5;/

Disks-edit/

Cofee3s adverse efects are more common when taken in e$cess, with potential

health risks due mainly to its cafeine content and can thereore be avoided by

drinking less cofee or using decafeinated cofee.

!nstant cofee has greater amount o acrylamide than brewed cofee.-5


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cafeine use and withdrawal can cause headaches. Desearch has consistently linked

cafeine withdrawal to headaches, even in those who drink cofee in moderation.

-*5/ Additionally, studies have suggested that those that drink our or more cups

o cofee a day e$perience headaches more oten than controls, even without

discontinuing their cofee consumption.-**/-*/

Hithdrawal efects-edit/

Cafeine withdrawal causes consistent efects typical o physical dependence,-*7/

including headaches, mood changes and the possibility o reduced cerebral blood

)ow.-*7/-*;/

Cafeine content-edit/

Cofee, brewed, espresso, restaurant8prepared

Kutritional value per 00 g '.* oF(

6nergy ;.5 kR '.0 kcal(

Carbohydrates

0.

?at

0.

Jrotein

0.

Pitamins

Dibo)avin 'I( '7U( 0. mg

Kiacin 'I( '*U( *. mg

:inerals

:agnesium 'U( ;0 mg

%ther constituents

Hater


25/32

Cafeine mg

Gnits

Xg Y micrograms Z mg Y milligrams

!G Y !nternational units

Jercentages are roughly appro$imated using G recommendations or adults.

Qepending on the type o cofee and method o preparation, the cafeine content o

a single serving can vary greatly.-*


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-/

Cofea arabica normally contains about hal the cafeine o Cofea robusta. A Cofea

arabica bean containing very little cafeine was discovered in 6thiopia in 005.-/

ee Eow cafeine cofee.

Cofeehouses-edit/

ee also= Cofeehouse or a social history o cofee, and caf@ or speci4cally !talian

traditions

Cofeehouse in Jalestine 'c.Biva #an> in the late *th

century circulate in culinary tradition, but with no documentation.-7/

Cofeehouses in :ecca became a concern as places or political gatherings to the

imams who banned them, and the drink, or :uslims between * and *5. !n

*0 the 4rst cofeehouse was opened in Qamascus.-;/ "he 4rst cofeehouse in

Constantinople was opened in 57*-


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trac between Ea erenissima and the %ttomans2 the very 4rst one is recorded in

5*. "he 4rst cofeehouse in 6ngland was set up in %$ord in *0 by a Rewish

man named Racob in the building now known as >"he &rand Cae>. A plaque on the

wall still commemorates this and the Cae is now a trendy cocktail bar.-70/ Iy

7*, there were more than ,000 cofeehouses in 6ngland.-7/

Ater the second "urkish siege o Pienna in ;, the Piennese discovered many

bags o cofee in the abandoned %ttoman encampment. Gsing this captured stock, a

Jolish soldier named BulcFycki opened the 4rst cofeehouse in Pienna.-7/

!n 7 an Armenian named Jascal established a cofee stall in Jaris that was

ultimately unsuccessul and the city had to wait until ;< or its 4rst cofeehouse

when Jrocopio Cut opened the CaN Jrocope. "his cofeehouse still e$ists today

and was a ma1or meeting place o the ?rench 6nlightenment2 Poltaire, Dousseau,and Qenis Qiderot requented it, and it is arguably the birthplace o the

6ncyclopNdie, the 4rst modern encyclopedia.-7/ America had its 4rst cofeehouse

in Ioston, in 7.-75/ Cofee, tea and beer were oten served together in

establishments which unctioned both as cofeehouses and taverns2 one such was

the &reen Qragon in Ioston, where Rohn Adams, Rames %tis and Jaul Devere

planned rebellion.-/

"he modern espresso machine was invented in :ilan in


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"he international cofeehouse chain tarbucks began as a modest business roasting

and selling quality cofee beans in


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Cofee was initially used or spiritual reasons. At least ,00 years ago, traders

brought cofee across the Ded ea into Arabia 'modern8day 9emen(, where :uslim

dervishes began cultivating the shrub in their gardens. At 4rst, the Arabians made

wine rom the pulp o the ermented cofee berries. "his beverage was known as

qishr 'kisher in modern usage( and was used during religious ceremonies.-;5/

Cofee drinking was prohibited by 1urists and scholars 'ulema( meeting in :ecca in

* as haraam, but the sub1ect o whether it was into$icating was hotly debated

over the ne$t 0 years until the ban was 4nally overturned in the mid8th century.

-;*/ Gse in religious rites among the u4 branch o !slam led to cofee3s being put

on trial in :ecca= it was accused o being a heretical substance, and its production

and consumption were brie)y repressed. !t was later prohibited in %ttoman "urkey

under an edict by the ultan :urad !P.-


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association between cofee consumption and mortality rom ischemic heart disease,

other cardiovascular disease, all cardiovascular diseases combined, and all causes

o death.-!ndio olidarity Cofee>.-


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A 00* study done in Ielgium concluded that consumers3 buying behavior is not

consistent with their positive attitude toward ethical products. %n average 5U o

6uropean consumers claimed to be willing to pay substantially more or ethical

products, including air8trade products such as cofee.-


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country3s e$ports. "he gains made by this trade allow sustained economic growth in

the country.

"he our years between planting a cofee and the 4rst harvest e$tends seasonal

variations in the price o cofee. "he IraFilian &overnment is thus orced, to some

e$tent, to keep strong price subsidies during production periods.

Competition-edit/

Cofee competitions take place across the globe with people at the regional

competing to achieve national titles and then compete on the international stage.

Horld Cofee 6vents holds the largest o such events moving the location o the 4nal

competition each year. "he competition includes the ollowing events= Iarista

Championship, Irewers Cup, Eatte Art and Cup "asters. A Horld Irewer3s CupChampionship takes place in :elbourne, Australia, every year that houses

contestants rom around the world-0/ to crown the Horld3s Cofee Bing.-05/-0*/

ee also-edit/

Jortal icon Cofee portal

Jortal icon Qrink portal

&ustav !!! o weden3s cofee e$periment

#ealth efects o cafeine

Eist o cofee beverages

Eist o hot beverages

ustainable cofee

%rganisations=

!nternational Cofee Agreement

Kational Cofee Association

"he Cofeelands "rust

coffee is a brewed drink prepared from roasted coffee beans

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