Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
6 Min
14/01/2026
A famous West African proverb states, ‘if you think you're too small to make a difference, try spending the night with a mosquito,’. It means that even the smallest being or action can have a significant and unforgettable impact. Take coffee, for example, it started in a quiet corner of the world with one person, and has rippled across continents, finding its way into daily routines, bustling cafés, and late-night rituals. Yet, no matter how far it spreads, it can’t be denied that this beverage has left an indelible mark on the food history of the world and continues to reshape it.
Coffee is one of those beverages which makes you wonder about its popularity and origins. How is it that this bitter brew has many in its chokehold? Well, long before humans woke up and smelled the coffee, literally, animals discovered the beans. Consequently, a lone human discovered the brown beans several thousand years ago. It took a while for locals to be swayed by its energising impacts, but steadily coffee was planted and exported, gripping the Middle East, Europe and more. Grab a cup of your favourite version of the brew (all black or foamy, frothy, and flavoured), and read ahead to decode its origins, popularity, and more.
The tale of coffee began around 800 AD, with a curious Ethiopian goat herder named Kaldi. Before he found the coffee plant, his goats found it: he saw them munching some berries from a plant, and hopping around quite energised and giddy. He followed suit and sampled the berries. It had the same effects on him. He took the berries to a monk, and a bunch of them, superstitious as they were, threw them into the fire after declaring they were tainted by the Devil.
What happened next was an accidental roasting of the seeds of the plant or the coffee beans, which released their aroma and made these monks change their minds. They scraped the beans from the embers of the fire, preserved them in a jug of hot water and drank the beverage, which helped them put in late-nighters when they prayed. This was one version of its origins; others say it is associated with the Oromo or Galla people of Ethiopia and northern Kenya.
There is another tale that says Yemen was behind the discovery of coffee, which convolutes the beverage’s history with Ethiopia. It is said that a Sufi mystic from Yemen was on a spiritual journey through Ethiopia and witnessed some birds behaving the same way the goat herder saw his goats behave after eating some specific berries. Worn out from his journey, he decided to sample the berries himself, and they had the same energising effects on him.
While there is no exact proof of this tale, what is certain is that Yemeni traders did bring back coffee to their home from Ethiopia and started cultivating coffee plants. This happened by the 15th century, and coffee had reached Yemen via the Red Sea. Sufi monks embraced the beverage to maintain alertness during prayer sessions, marking coffee's first documented use as a stimulant.
From Yemen’s trading hubs like Mocha, it reached Persia, Egypt, Syria, and Turkey by the 16th century, and was widely embraced throughout the Ottoman Empire. The world’s first coffee house also opened its doors in Constantinople (present-day Istanbul). More coffee houses also opened, which served as the place for people to engage in conversation, gossip and catch up on news while enjoying their favourite coffee. Coffee was enjoyed at home as part of daily life and served to guests as a gesture of hospitality.
Outside the home, coffee houses became lively social hubs where people gathered to drink coffee, converse, listen to music, watch performers, play chess, share gossip, and catch up on news. In an era without modern communication, these establishments quickly became centres for exchanging ideas, earning the nickname ‘Schools of the Wise’. With thousands of pilgrims visiting Mecca from around the world each year, awareness of this ‘wine of Araby’, a moniker for Arabica coffee, spread far and wide.
Coffee entered Europe in the 17th century through Mediterranean trade, particularly via Venetian merchants who encountered it in Ottoman ports. The first coffee house in Europe opened in Venice around 1645, introducing Europeans to the new drink, but only the wealthy drank it. From there, coffee houses proliferated across major cities, especially in England, France, and the Netherlands.
Coffee also began to gain popularity in England via the Dutch East India Company and British East India Company. Just a few short years after the first Venetian coffee house opened, England’s first coffee house opened its doors in Oxford in 1651. More coffee houses started cropping up, particularly in London. Back then, it was strictly only for the men, where they gushed over business, news, and socialised.
Then it went to Paris, in 1669, brought by Suleyman Aga, ambassador to King Louis XIV, who introduced it as a ‘magical beverage’. By 1671, an Armenian named Pascal opened a coffee booth at the St.-Germain fair, popularising the ‘petit noir’ and sparking the rise of Parisian coffee houses. Over the next 30 years, coffee spread across Austria, Germany, Spain, and beyond. But Europe’s cold climate made growing coffee in Europe quite difficult.
By the 1600s, Yemen dominated coffee production, closely guarding its beans. However, in 1600, Muslim pilgrim Baba Budan left Mecca, smuggling a few beans to India, laying the foundation for the first commercial coffee industry outside Africa and Arabia, something the Dutch traders failed to do.
But the Dutch did manage to find success in Indonesia in the late 1600s, spreading coffee cultivation to islands like Java, Sumatra, Sulawesi, and Bali, making them major producers. By the 1800s, French colonists also expanded coffee cultivation to Thailand, Vietnam, Cambodia, and Laos, while the Dutch cemented their place in the global coffee trade. As time passed, coffee was also taken to the Americas by Europeans around the 18th century.
Four main coffee species exist, though only two dominate the market. Arabica (Coffea arabica) is the most widely grown coffee species and is prized for its smooth, sweet, yet complex flavours, typically used to make black coffee. As prized as it may be, its caffeine content is much less than that of the robusta type. Arabica thrives in high-altitude regions with cooler climates, which also makes it more delicate and susceptible to pests. Major producers include Brazil, Colombia, Ethiopia, and countries in Central America.
Robusta (Coffea canephora), the second most common species, is valued for its higher caffeine content, used in instant coffees and espressos. Its caffeine is roughly double that of Arabica. It has earthy, chocolatey, and sometimes bitter notes, and is more resilient to heat, humidity, and pests.
There are two more rare coffee beans circulating in the market – Liberica and Excelsa, both of which are suited to growing in hotter climates and are resistant to diseases. Liberica has a woodsy, smoky or fruity taste, while Excelsa provides a more complex taste with tart, fruity, and dark roast notes.
French Press: One of the oldest manual methods, the French press steeps coarse coffee in hot water for 4 minutes before pressing a metal plunger. This immersion method preserves oils and fine particles, producing a rich, full-bodied cup with deep flavours. Best for medium to dark roasts, it may leave some sediment but highlights the coffee’s natural flavours.
Pour-Over: Pioneered in 1908, pour-over uses a paper filter and controlled water pouring to extract flavour. The method produces a clean, crisp cup that emphasises delicate, fruity notes. Devices like the V60, Chemex, and Kalita Wave offer varying clarity and consistency.
Espresso: Hot water under high pressure extracts a concentrated, intense shot topped with crema. Quick extraction highlights flavours and textures, forming the base for drinks like lattes and cappuccinos. Precision in grind, dose, tamp, and timing is key.
Cold Brew: Steeping coarse coffee in cold water for hours creates a smooth, low-acidity drink. Variations include flash-chilled Japanese iced coffee, nitro cold brew with creamy nitrogen infusion, and slow-drip Kyoto-style for clean, complex flavours.
The journey from Ethiopian hillsides to over 10 million hectares of cultivation across 50-plus countries reflects coffee's extraordinary journey and having a cult-like following. More than 100 million people worldwide depend on coffee for their livelihoods, while billions rely on it for daily energy and ritual.
