A book about
C OF F EE
INDEX
2
I N T R O D U CT I O N
Chapter 01
8
COFFEE’S ORIGIN STORY
Chapter 02
20
COFFEE CONQUERS THE WORLD
Chapter 03
38
COFFEE SCIENCE FUNDAMENTALS
Chapter 04
52
THE BREWER’S HANDB OOK
Chapter 05
70
VISIONARIES AND INNOVATORS
Chapter 06
86
FARMERS, PRODUCERS AND S U STAINABILIT Y
Chapter 07
100 COFFEE COMMUNIT Y AND CULTURE
Chapter 08
114
Chapter 09
130 THE WORLD’S GRE AT COFFEES
Chapter 10
154 ESSENTIAL COFFEE DESTINATIONS
UNDERSTANDING VARIETIES AND FLAVORS
168 EPILOGUE 170 CREDITS COFFEE 3
INDEX
2
I N T R O D U CT I O N
Chapter 01
8
COFFEE’S ORIGIN STORY
Chapter 02
20
COFFEE CONQUERS THE WORLD
Chapter 03
38
COFFEE SCIENCE FUNDAMENTALS
Chapter 04
52
THE BREWER’S HANDB OOK
Chapter 05
70
VISIONARIES AND INNOVATORS
Chapter 06
86
FARMERS, PRODUCERS AND S U STAINABILIT Y
Chapter 07
100 COFFEE COMMUNIT Y AND CULTURE
Chapter 08
114
Chapter 09
130 THE WORLD’S GRE AT COFFEES
Chapter 10
154 ESSENTIAL COFFEE DESTINATIONS
UNDERSTANDING VARIETIES AND FLAVORS
168 EPILOGUE 170 CREDITS COFFEE 3
THE B I R T H P L AC E OF COFFEE THE MIST DRIFTS ACROSS the hills of Kaffa in southwestern Ethiopia, where wild coffee trees still grow beneath the forest canopy. Their red cherries shine against deep green leaves, much as they have for centuries. It is here, according to both legend and science, that the story of coffee begins. The most famous origin story belongs to Kaldi, a young goat herder who noticed his animals becoming unusually energetic after eating berries from a particular tree. Curious, he tasted them himself and discovered their invigorating effect. Whether fact or folklore, the tale endures because it captures a larger truth: Ethiopia is coffee’s original home. Modern genetic research supports this claim. Arabica coffee, the species responsible for most of the world’s coffee production, can be traced back to the forests of southwestern Ethiopia. Long before coffee became a global commodity, it grew wild here, thriving in rich soils, moderate temperatures, and filtered sunlight beneath towering trees. The first users of coffee did not drink it as we do today. Early communities consumed the cherries as food, sometimes mixing them with animal fat to create portable energy-rich provisions. Only later were the seeds roasted and brewed, laying the foundation for the beverage that would eventually spread across the world. 12 COFFEE
COFFEE 13
THE B I R T H P L AC E OF COFFEE THE MIST DRIFTS ACROSS the hills of Kaffa in southwestern Ethiopia, where wild coffee trees still grow beneath the forest canopy. Their red cherries shine against deep green leaves, much as they have for centuries. It is here, according to both legend and science, that the story of coffee begins. The most famous origin story belongs to Kaldi, a young goat herder who noticed his animals becoming unusually energetic after eating berries from a particular tree. Curious, he tasted them himself and discovered their invigorating effect. Whether fact or folklore, the tale endures because it captures a larger truth: Ethiopia is coffee’s original home. Modern genetic research supports this claim. Arabica coffee, the species responsible for most of the world’s coffee production, can be traced back to the forests of southwestern Ethiopia. Long before coffee became a global commodity, it grew wild here, thriving in rich soils, moderate temperatures, and filtered sunlight beneath towering trees. The first users of coffee did not drink it as we do today. Early communities consumed the cherries as food, sometimes mixing them with animal fat to create portable energy-rich provisions. Only later were the seeds roasted and brewed, laying the foundation for the beverage that would eventually spread across the world. 12 COFFEE
COFFEE 13
THE COFFEEHOUSE R E VO LU T I O N THE COFFEEHOUSE was one of the great inventions of early modern Europe. For the price of a single cup, merchants, scholars, politicians, writers, and craftsmen could gather beneath the same roof. Newspapers circulated freely, conversations flowed, and ideas were exchanged between people who would rarely have met elsewhere. Unlike taverns, where alcohol often dulled discussion, coffeehouses encouraged alertness and debate. They became places where information moved quickly and where new ideas could be tested in public. In London, coffeehouses earned the nickname, “penny universities” because anyone could participate in conversations that might otherwise have been confined to elite institutions. Many of today’s major institutions can trace their roots to these gatherings. Lloyd’s of London began in Edward Lloyd’s Coffee House, where merchants and shipowners exchanged information and negotiated insurance contracts. The London Stock Exchange evolved from meetings held in Jonathan’s Coffee House. Publishers, scientists, and entrepreneurs all found fertile ground within the coffeehouse culture. Coffee was not simply a drink. It was becoming an engine of commerce, innovation, and communication.
C afe Pro co pe . I t i s th e o l de st re st a ur a nt of P a r i s i n co nti n uo us o pe r ati o n - i t was o pe n e d i n 1 6 86 by Si ci l i a n Fr a n ce sco Pro co pi o 24 COFFEE
COFFEE 25
THE COFFEEHOUSE R E VO LU T I O N THE COFFEEHOUSE was one of the great inventions of early modern Europe. For the price of a single cup, merchants, scholars, politicians, writers, and craftsmen could gather beneath the same roof. Newspapers circulated freely, conversations flowed, and ideas were exchanged between people who would rarely have met elsewhere. Unlike taverns, where alcohol often dulled discussion, coffeehouses encouraged alertness and debate. They became places where information moved quickly and where new ideas could be tested in public. In London, coffeehouses earned the nickname, “penny universities” because anyone could participate in conversations that might otherwise have been confined to elite institutions. Many of today’s major institutions can trace their roots to these gatherings. Lloyd’s of London began in Edward Lloyd’s Coffee House, where merchants and shipowners exchanged information and negotiated insurance contracts. The London Stock Exchange evolved from meetings held in Jonathan’s Coffee House. Publishers, scientists, and entrepreneurs all found fertile ground within the coffeehouse culture. Coffee was not simply a drink. It was becoming an engine of commerce, innovation, and communication.
C afe Pro co pe . I t i s th e o l de st re st a ur a nt of P a r i s i n co nti n uo us o pe r ati o n - i t was o pe n e d i n 1 6 86 by Si ci l i a n Fr a n ce sco Pro co pi o 24 COFFEE
COFFEE 25
TRADITIONS T H AT E N D U R E LONG BEFORE PRECISION KETTLES and digital scales, people around the world developed their own coffee traditions. Turkish coffee remains one of the oldest methods still in use today. Finely ground coffee is simmered in a small copper pot known as a cezve, creating a rich, unfiltered drink deeply connected to centuries of tradition. In Vietnam, coffee is brewed slowly through a metal phin filter, often served with sweetened condensed milk. The result is bold, intense, and unmistakably Vietnamese. The Italian Moka pot occupies a special place in coffee history as well. Invented in 1933, it brought concentrated coffee into homes across Italy and beyond, becoming one of the most recognizable brewing devices ever created. These methods remind us that coffee is not only a drink but also a cultural expression. Every brewing tradition reflects the tastes, history, and rituals of the people who developed it. 64 COFFEE
COFFEE 65
TRADITIONS T H AT E N D U R E LONG BEFORE PRECISION KETTLES and digital scales, people around the world developed their own coffee traditions. Turkish coffee remains one of the oldest methods still in use today. Finely ground coffee is simmered in a small copper pot known as a cezve, creating a rich, unfiltered drink deeply connected to centuries of tradition. In Vietnam, coffee is brewed slowly through a metal phin filter, often served with sweetened condensed milk. The result is bold, intense, and unmistakably Vietnamese. The Italian Moka pot occupies a special place in coffee history as well. Invented in 1933, it brought concentrated coffee into homes across Italy and beyond, becoming one of the most recognizable brewing devices ever created. These methods remind us that coffee is not only a drink but also a cultural expression. Every brewing tradition reflects the tastes, history, and rituals of the people who developed it. 64 COFFEE
COFFEE 65
LEARNING T H E L A N G U AG E O F F L AVO U R DESCRIBING COFFEE can sometimes feel intimidating. Terms like blackberry, bergamot, caramel, jasmine, or stone fruit may sound exaggerated to newcomers. Yet these descriptors are not meant to suggest that flavourings have been added. Rather, they help describe naturally occurring flavour compounds found within the coffee itself. To create a common language, the coffee industry developed the Coffee Taster’s Flavor Wheel, which organizes flavours into categories ranging from broad descriptions such as fruity, floral, nutty, and sweet to more specific notes such as blueberry, orange blossom, hazelnut, or honey. The goal is not to identify every flavour perfectly. It is simply to become more aware of what you’re tasting. The more coffee you explore, the easier it becomes to recognize patterns and preferences. 108 COFFEE
COFFEE 109
LEARNING T H E L A N G U AG E O F F L AVO U R DESCRIBING COFFEE can sometimes feel intimidating. Terms like blackberry, bergamot, caramel, jasmine, or stone fruit may sound exaggerated to newcomers. Yet these descriptors are not meant to suggest that flavourings have been added. Rather, they help describe naturally occurring flavour compounds found within the coffee itself. To create a common language, the coffee industry developed the Coffee Taster’s Flavor Wheel, which organizes flavours into categories ranging from broad descriptions such as fruity, floral, nutty, and sweet to more specific notes such as blueberry, orange blossom, hazelnut, or honey. The goal is not to identify every flavour perfectly. It is simply to become more aware of what you’re tasting. The more coffee you explore, the easier it becomes to recognize patterns and preferences. 108 COFFEE
COFFEE 109
Stan din g o n a h i lls i d e ove r lo oki ng Rwa nda’s L a ke Ki vu , coffe e farm er S a m u e l M u h i r wa h a n d e d m e a ri pe coffe e che rry. “ My fath er pla nte d t h e s e t re e s afte r the g e noci de, ” he tol d m e. “ H e bel ieve d c offe e c o u ld h e lp re b u i l d ou r com m u ni ty. ” As I tasted t h e swe et f r u i t , I wa s re m i nde d that eve ry coffe e-p ro duci n g re g i o n h a s i t s own story. Som e a re stori e s of tra ditio n . Ot h e r s a re sto r i e s of i nnovati on, re si l i e nce, or re i nve ntio n . To g et h e r, t h ey c re ate one of coffe e’s g re ate st attra ctio n s: its ext ra o rd i n a r y s e n s e of pl a ce. No t wo coffe e re g i o n s t a ste exa ctl y a l i ke. C lim ate, al ti t u d e, s o i l, va r i et i e s, proce ssi ng m ethods, a nd cu l ture a l l l eave t h e i r ma r k o n t h e f i na l cu p. U nde rsta ndi ng the s e d ifferen ces a llows u s to a ppreci ate not onl y f l avou r, b u t a l s o th e p eo p l e a n d la n d s c a p e s b e hi nd i t .
116 COFFEE
COFFEE 117
Stan din g o n a h i lls i d e ove r lo oki ng Rwa nda’s L a ke Ki vu , coffe e farm er S a m u e l M u h i r wa h a n d e d m e a ri pe coffe e che rry. “ My fath er pla nte d t h e s e t re e s afte r the g e noci de, ” he tol d m e. “ H e bel ieve d c offe e c o u ld h e lp re b u i l d ou r com m u ni ty. ” As I tasted t h e swe et f r u i t , I wa s re m i nde d that eve ry coffe e-p ro duci n g re g i o n h a s i t s own story. Som e a re stori e s of tra ditio n . Ot h e r s a re sto r i e s of i nnovati on, re si l i e nce, or re i nve ntio n . To g et h e r, t h ey c re ate one of coffe e’s g re ate st attra ctio n s: its ext ra o rd i n a r y s e n s e of pl a ce. No t wo coffe e re g i o n s t a ste exa ctl y a l i ke. C lim ate, al ti t u d e, s o i l, va r i et i e s, proce ssi ng m ethods, a nd cu l ture a l l l eave t h e i r ma r k o n t h e f i na l cu p. U nde rsta ndi ng the s e d ifferen ces a llows u s to a ppreci ate not onl y f l avou r, b u t a l s o th e p eo p l e a n d la n d s c a p e s b e hi nd i t .
116 COFFEE
COFFEE 117
VIENNA Austria
CAFÉ CENTRAL IF COFFEEHOUSES HELPED shape modern Europe, few were more influential than Café Central. Opened in 1876 within Vienna’s magnificent Palais Ferstel, it became a gathering place for writers, philosophers, artists, and politicians. Sigmund Freud, Leon Trotsky, and Stefan Zweig were among the many famous figures who spent time beneath its vaulted ceilings. Café Central represents the essence of Viennese coffeehouse culture—a tradition built around conversation, reflection, newspapers, and the luxury of time. Here, coffee is not consumed quickly. It is enjoyed slowly, often accompanied by pastries, discussion, and hours of contemplation. The grand architecture remains largely unchanged, transporting guests to the golden age of European café culture. Marble tables, elegant service, and classic Viennese coffee preparations create an atmosphere that feels timeless. Few places illustrate coffee’s role in intellectual and cultural life more beautifully.
Café Central, Herrengasse 14, 1010 Vienna, Austria COFFEE 135
VIENNA Austria
CAFÉ CENTRAL IF COFFEEHOUSES HELPED shape modern Europe, few were more influential than Café Central. Opened in 1876 within Vienna’s magnificent Palais Ferstel, it became a gathering place for writers, philosophers, artists, and politicians. Sigmund Freud, Leon Trotsky, and Stefan Zweig were among the many famous figures who spent time beneath its vaulted ceilings. Café Central represents the essence of Viennese coffeehouse culture—a tradition built around conversation, reflection, newspapers, and the luxury of time. Here, coffee is not consumed quickly. It is enjoyed slowly, often accompanied by pastries, discussion, and hours of contemplation. The grand architecture remains largely unchanged, transporting guests to the golden age of European café culture. Marble tables, elegant service, and classic Viennese coffee preparations create an atmosphere that feels timeless. Few places illustrate coffee’s role in intellectual and cultural life more beautifully.
Café Central, Herrengasse 14, 1010 Vienna, Austria COFFEE 135
COFFEE A S A G LO B A L L A N G U AG E ONE OF COFFEE’S GREATEST strengths is its ability to create common ground. Visit a café in Tokyo, Melbourne, Copenhagen, São Paulo, Cape Town, or Seattle, and you will find different traditions and interpretations, but often the same passion for quality, craftsmanship, and hospitality. Coffee has become a shared language spoken across cultures. For many travellers, exploring a city’s coffee scene has become as natural as exploring its museums or restaurants. Coffee festivals, competitions, and café culture create opportunities for people from different backgrounds to connect through a common interest.
160 COFFEE
COFFEE 161
COFFEE A S A G LO B A L L A N G U AG E ONE OF COFFEE’S GREATEST strengths is its ability to create common ground. Visit a café in Tokyo, Melbourne, Copenhagen, São Paulo, Cape Town, or Seattle, and you will find different traditions and interpretations, but often the same passion for quality, craftsmanship, and hospitality. Coffee has become a shared language spoken across cultures. For many travellers, exploring a city’s coffee scene has become as natural as exploring its museums or restaurants. Coffee festivals, competitions, and café culture create opportunities for people from different backgrounds to connect through a common interest.
160 COFFEE
COFFEE 161
Co f f e e is o n e of t h e w o rld ’s gre at r i tuals . It fue ls mo r n in g s, i n s p i res c re a t i vi ty an d c onn e c ts pe ople ac ro ss c ul t u res , w h i le e ver y e x c e pti on al c up te lls a st o r y o f c ra f t s m a n s h i p a n d pas s i on . Fro m l e g en d a ry ca f é s to p ion e e r i n g roas te r i e s , Co f f e e jo u rn eys a c ros s th e globe i n s e arc h of th e p l ac e s e very c o f f e e lov e r s hould e x pe r i e n c e . T h ro ug h b ea u ti f u l p h o tography and e n gagi n g st o r y t e l l ing, t h i s volu m e c e le brate s c offe e as more th an a be v era ge —i t i s cu lt ure , de s i gn, c ommuni ty an d o n e o f li f e’s gre a t es t e v e r y day ple as ure s .