coffee

Coffee is a beverage prepared from roasted seeds of the Coffea plant. The seed is commonly referred to as a bean, although it is a fruit seed. After harvest, seeds are processed to remove the pulp, dried, and roasted to develop aroma and flavor. Ground coffee is brewed with hot water to extract soluble compounds, producing the familiar beverage.

Origin and cultivation: Coffee originates in tropical Africa and spread through the Arab world; by the 15th century it was cultivated in Yemen and traded widely. Today the major producers include Brazil, Vietnam, Colombia, and several African nations. The two most important species are Coffea arabica (Arabica) and Coffea canephora (Robusta). Arabica beans tend to be sweeter, more nuanced, and lower in caffeine; Robusta beans are sturdier, higher in caffeine, and often used for espresso blends.

From cherry to bean: coffee plants produce reddish fruits called coffee cherries; seeds are extracted, fermented, washed/dried, then hulled to yield green coffee beans. Roasting alters flavor by transforming sugars and aromas; roast level ranges from light to dark. Grinding size depends on brew method: coarse for French press, medium for drip, fine for espresso.

Brewing and flavor: common methods include drip, espresso, pour-over, and immersion brews. Flavor varies with cultivar, altitude, soil, weather, processing, roast, and grind. The beverage is typically served hot, and sometimes with milk, sugar, or flavorings.

Economy and health: coffee is one of the world’s most traded commodities. Sustainability concerns include environmental impact, labor practices, and climate change. Market labels such as Fair Trade and Rainforest Alliance designate some certifications. Caffeine acts as a stimulant; consumption provides alertness and can contribute antioxidants, but excessive intake can cause sleep disturbance or jitters; pregnant individuals are advised to limit caffeine intake.