Qahve

Qahve is the term used in several languages to designate coffee, the beverage prepared from roasted seeds of the Coffea plant. Variants include qahve, kahve, and kahveh, reflecting Arabic, Persian, and Turkish spellings. The root word qahwah appears in Arabic to denote a stimulating drink, and the term was adopted into Turkish as kahve, spreading through Ottoman and European languages.

Origins and spread: Coffee as a beverage emerged in the Islamic world by the 15th century, with Yemeni ports such as Mocha playing a prominent role in early trade. From the Ottoman Empire the drink spread to Europe in the 17th century, fueling a wide café culture and global trade networks.

Production: Coffee is produced from two primary species, Coffea arabica and Coffea canephora (robusta). It is grown in tropical regions along the equator, with major producers including Brazil, Vietnam, Colombia, and Indonesia. After harvest, cherries are processed to extract the beans, which are dried or wet-processed, then roasted and ground.

Preparation and serving: The roast level and grind size influence flavor and aroma, with methods ranging from Turkish coffee, which uses very fine grounds, to espresso, drip, and French press. In many qahve cultures the preparation and serving form a ritual and social practice.

See also: Coffee; Coffeehouse; Caffeine.