The History of Coffee
You’ll have to humor me, I’m a big nerd for history and stories from times past.
Have you ever wondered where coffee comes from? It didn’t just appear one day in the hands of a liberal arts student in Seattle with fifteen folds in their beanie, or in the cup of some Italian cafe where you can’t have cappuccinos past 4pm. Just like everything in human history, it has an intricate and complicated story, filled with folklore, and even the Pope.
Let’s get into it:
The history of coffee begins in the ancient highlands of Ethiopia, where, according to folklore, a goat herder named Kaldi discovered the energizing effects of coffee beans. Legend has it that Kaldi noticed his goats became unusually energetic after consuming the red berries from a certain tree. Curious, he tried the berries himself and experienced a newfound alertness. Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him awake through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and so began the legend.
Coffee cultivation likely began in the Ethiopian region of Kaffa, where it was initially consumed as a food. By the 15th century, coffee had spread to the Arabian Peninsula, where it was cultivated and traded. The Arabs were the first to cultivate coffee plants and began the process of roasting and brewing the beans into a beverage. By the 16th century, coffee houses, known as “qahveh khaneh”, began to emerge in cities like Constantinople (modern-day Istanbul), serving as vibrant hubs for socializing, intellectual discourse, and entertainment. Coffee houses quickly became such an important center for the exchange of information that they were often referred to as “Schools of the Wise.” With thousands of pilgrims visiting the holy city of Mecca each year from all over the world, knowledge of this “wine of Araby” began to spread.
Coffee made its way to Europe in the 17th century, thanks to Venetian traders who introduced it to the continent. Initially met with suspicion by European clergy due to its association with Islamic culture, calling it the “bitter invention of Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was so great that Pope Clement VIII (told you he’d show up) was asked to intervene. He decided to taste the beverage for himself before making a decision, and found the drink so satisfying that he gave it papal approval.coffee eventually gained popularity across the continent. Coffee houses, modeled after those in the Middle East, became fixtures in European cities, serving as meeting places for scholars, artists, merchants, and politicians. The rise of coffeehouses coincided with the Age of Enlightenment, fostering an environment conducive to intellectual exchange and innovation. The popularity of coffee continued to grow, leading to its cultivation in European colonies across the globe. Dutch traders introduced coffee to Java (Indonesia), establishing the first coffee plantations outside of Arabia. Coffee cultivation also took root in the Caribbean, South America, and Africa, often accompanied by the exploitation of enslaved labor. The colonial expansion of coffee production shaped global trade routes and had profound socio-economic implications, both positive and negative, for the regions involved. The Industrial Revolution transformed the coffee industry, making it more efficient and accessible. Innovations such as the coffee roaster, grinder, and espresso machine revolutionized the way coffee was processed and consumed. By the 20th century, coffee had become a global commodity, with large-scale plantations dominating production in countries like Brazil and Colombia. Instant coffee, pioneered in the early 20th century, furthered access to coffee, making it a staple in households worldwide. In recent decades, there has been a resurgence of interest in high-quality, ethically sourced coffee, giving rise to the specialty coffee movement. Consumers have become increasingly discerning about the origin, flavor profile, and sustainability practices of their coffee beans. This shift has led to the proliferation of artisanal coffee shops, micro-roasters, and direct trade relationships between farmers and consumers. The emphasis on quality, traceability, and sustainability has transformed coffee from a commodity to a culinary experience.
And that brings us to today- a company that employs two people and two dogs, roasting delicious coffee for you to enjoy at home.