Coffee History & Trivia: Coffee Myths,
Coffee Facts and the History of Coffee

A Little History | Some Trivia

• The most popular theory and possible myth is that coffee was discovered by an Ethiopian shepherd who noted his sheep's vivacious antics following their grazing on the coffee plant. Not being able to eat the raw coffee bean he tried roasting it to make it edible.
  
  
• Coffee became popular in Ethiopia for its stimulating effects and was used during long religious ceremonies.
  
  
• Prior to the 14th century coffee was not served hot but was prepared in a manner similar to wine. The earliest method was by roasting the green coffee beans in a heavy pan over charcoal fire.
  
  
• By the 16th century the coffee bean was grown in the Middle East where coffee houses first became popular.
  
  
• Early in the 17th century Venice was the first European city to import the coffee beans. Coffee had been presented earlier to the Pope and declared a Christian beverage. Shortly thereafter England and France were introduced it.
  
  
• The first European coffee was sold in pharmacies as a medical remedy.
  
  
• Bach wrote a coffee cantata in 1732.
  
  
• In the aftermath of the Boston Tea Party in 1773 Americans adopted coffee as their favorite brew. The coffee bean grew to be a major import crop in the 1800s and coffee replaced beer as the American breakfast drink.
  
  
• Decaffeinated coffee was invented in 1903 when a process was discovered that could remove caffeine from the coffee beans without destroying flavor.
  
  
• The first International Coffee Agreement was settled in 1962.
  
  
  
  

A Little History | Some Trivia

to top

• The coffee bean is the seed of a berry from a tree which grows in the narrow sub-tropical belt between the Tropic of Cancer and the Tropic of Capricorn.
  
  
• A coffee cherry consist of four layers which are removed sequentially. The coffee bean is the seed of the coffee cherry and is covered with silverskin, parchment, pulp, and then an outer skin layer.
  
  
• Espresso contains less caffeine than any other roast.
  
  
• About 12-20 kg of export ready coffee will be produced from every 100 kg of coffee cherries harvested.
  
  
• Coffee is the most popular drink worldwide
  
  
• More than 1/3 of the world's coffee is exported to the USA. Every year about six millions ton “green” coffee are produced in the world.
  
  
• Cupping is a technique for judging coffee based on the senses of taste, smell and touch. It is a refined, disciplined process. First the appearance of the green beans are judged, then a small portion is roasted, macerated in water and tested for aroma and flavor: The four criteria for coffee taste are aroma, flavor, acidity and body.
  
  
• The best cappuccino is made in thirds. One third espresso, one third hot, steamed milk and one third of steamed, frothed milk.