coffees

Coffee refers to a brewed beverage made from roasted coffee beans, the seeds of the Coffea plant. The most important cultivated species are Coffea arabica and Coffea canephora (commonly known as Robusta). Coffee beans are the seeds inside ripe cherry-like fruit; after harvest they are processed, dried, roasted, and ground before extraction with hot water. The drink is believed to have originated in the Ethiopian highlands and later spread to the Arabian Peninsula, eventually becoming a global agricultural commodity and cultural staple.

Arabica beans generally produce a smoother, sweeter cup with more pronounced acidity, while Robusta beans yield a stronger, bitter note and higher caffeine content. Coffees can be categorized as single-origin or blends and are further shaped by varietal, altitude, soil, processing method (washed, natural, or honey), and roast level (light to dark).

Brewing methods include espresso, drip, pour-over, French press, percolation, and cold brew. Water quality, grind size, temperature, and contact time influence extraction and flavor. Typical home practices use roughly a 1:15 to 1:18 coffee-to-water ratio, with grind size adapted to the method.

Coffee is produced in tropical regions around the world, with major producers including Brazil, Vietnam, Colombia, and Indonesia. Global trade affects economies, livelihoods, and sustainability, prompting certifications and fair-trade programs. Caffeine is a central stimulant, and consumption is associated with both positive and adverse health effects depending on amount and individual sensitivity.