kawy

Kawy is the Polish plural form of kawa, the word for coffee. The term is used to refer to the beverage in general and to different coffees as they are served. Coffee is prepared from roasted seeds of the Coffea plant, typically Coffea arabica or Coffea canephora (Robusta). The drink ranks among the most widely consumed beverages globally.

Originating in tropical Africa, coffee drinking began in Ethiopia and spread to Yemen, from where it reached Europe in the 17th century and then the Americas. The English word coffee derives from Turkish kahve, via Arabic qahwa; kawy reflects the Polish term.

Beans are harvested from coffee cherries, processed to remove pulp, then dried or washed. Two main commercial species: Arabica, generally sweeter and more nuanced; Robusta, with higher caffeine and stronger, earthy flavor. Roasting levels—from light to dark—shape aroma and body, and grind size depends on the brewing method.

Brewing methods include espresso, drip, French press, Turkish, and cold brew. Cultural traditions vary, including instant coffee in some regions, and specialty beverages emphasizing origins and processing. Common flavorings include milk, sugar, and spices.

Moderate coffee consumption is associated with certain health benefits and risks due to caffeine. Sustainable production, shade-grown farming, fair trade, and climate change impact the industry. Coffee remains a major agricultural commodity with significant economic and social importance in producing regions.