History of Coffee: Key Milestones French and Portuguese introduced coffee to
the Caribbean and Brazil, which later
850 AD – Discovery in Ethiopia: became the largest producer.
Legend of goat herder Kaldi discovering coffee’s
energizing effects; monks used it to stay awake
during prayers. 18th Century – European Colonialism:
Coffee plantations expanded using enslaved
labor, becoming a global commodity.
15th Century – Yemen and Arabian
Peninsula:
Coffee cultivation began in Yemen; widely
19th Century – Industry Booms:
consumed in Sufi monasteries. First roasting Brazil emerged as the leading producer.
and brewing methods appeared. Coffee became more accessible due to
improved trade and transportation.
16th Century – Spread to Middle East,
Persia, Turkey, Africa: 1900s – Instant Coffee and Specialty
Coffee:
Coffeehouses (qahveh khaneh) became
social hubs, often called "Schools of the Instant coffee was invented (1901), and
Wise." Nescafé popularized it (1938). The specialty
coffee movement began in the 1960s,
focusing on quality beans and artisanal
17th Century – Reaches Europe: brewing.
Coffee spread through Europe, with
coffeehouses opening in major cities like
1971 – Starbucks Founded:
Venice, Paris, Vienna, and London.
Starbucks opened in Seattle, popularizing
espresso-based drinks and coffeehouse
1650s – Introduced to Asia: culture worldwide.
Dutch traders cultivated coffee in Java
(Indonesia), spreading coffee to other 21st Century – Coffee as a Global
colonies like Sri Lanka and Vietnam.
Commodity:
Third-wave coffee emphasizes quality, ethical
1710s – Expands to the Americas: sourcing, and sustainability, with brewing
methods like pour-over and cold brew.
Types of Coffee Beans Geisha (Gesha):
Arabica: Floral, jasmine aroma with tea-like flavors.
Rare, high-priced, originally from Ethiopia,
Smooth, sweet, with fruity and floral notes. renowned in Panama.
High-quality, less caffeine, grown at higher
altitudes.
Robusta:
Strong, bitter, with more caffeine. Used in
espresso for body and crema; resilient and
easier to grow.
Liberica:
Bold, smoky, woody flavor. Grown mainly in
the Philippines and West Africa; less
common.
Excelsa:
Tart, fruity taste. Adds complexity to blends;
grown in Southeast Asia.
Special Arabica Varieties
Typica:
Sweet, balanced flavor. Low yield, high
quality; grown in Latin America and Africa.
Bourbon:
Sweet, caramel and fruity notes. More
productive than Typica; grown in Latin
America and East Africa.
Types of Coffee Drinks Similar to a latte but with a higher ratio of
coffee to milk. It’s made with a shot of
Espresso: espresso and microfoam (steamed milk with
fine, velvety bubbles).
A strong, concentrated coffee made by
forcing hot water through finely-ground
coffee beans. It serves as the base for many
other coffee drinks.
Americano: Affogato:
Made by diluting espresso with hot water,
giving it a similar strength to drip coffee but A dessert-coffee hybrid, affogato consists of
with the espresso’s signature bold flavor. a scoop of vanilla ice cream or gelato
Cappuccino: “drowned” with a shot of hot espresso. The
hot espresso slightly melts the ice cream,
A balanced mix of espresso, steamed milk, creating a rich, sweet, and creamy
and milk foam. It’s typically served in a combination.
smaller cup and has a rich, velvety texture.
Latte:
Frappe:
Comprising espresso and a larger amount of
steamed milk, with just a small layer of
foam on top. It’s smoother and milkier than Originating from Greece, a frappe is a cold
a cappuccino. coffee drink made by shaking or blending
instant coffee, sugar, water, and ice, often
Macchiato:
topped with foam. In modern variations,
Meaning "stained" in Italian, this drink frappes can include milk or cream and
consists of an espresso “stained” with a additional flavors such as chocolate or
small amount of foamed milk, often served caramel.
as a shot.
Irish Coffee:
Mocha:
A chocolate-flavored coffee drink combining A cocktail-like coffee drink that combines
espresso, steamed milk, and chocolate hot coffee, Irish whiskey, sugar, and cream.
syrup, topped with whipped cream. The whiskey gives it a warming kick, while
the cream is usually floated on top, creating
a delicious contrast of textures.
Flat White:
