kávé

Kávé is a beverage made from roasted and ground coffee beans, typically prepared by pouring hot water over a dose of ground coffee. The word kávé in Hungarian most likely derives from Turkish kahve, which in turn comes from the Arabic qahwa. The term entered Central European languages in the early modern period.

Coffee comes from the seeds of plants in the genus Coffea, with Coffea arabica and Coffea canephora (commonly called robusta) being the most important commercially. Coffee plants are shrubs or small trees native to tropical Africa and today are cultivated in countries near the equator. After harvest, the beans are processed to remove the fruit pulp, then dried or fermented and washed, depending on method and region, before roasting.

Roasting develops the aroma and flavor by transforming the green beans into brown, aromatic seeds. Roasts range from light to very dark, affecting acidity, body, and perceived sweetness. The ground coffee is then prepared with hot water by various methods, including espresso (high-pressure extraction), drip or filter brewing, French press, and Turkish coffee (fine grind often simmered). The resulting beverage varies in strength and flavor, and caffeine content depends on bean species, roast level, grind size, and brewing technique.

Globally, coffee is one of the most traded agricultural commodities. Major producers include Brazil, Vietnam, Colombia, and Ethiopia. Production has various environmental and social implications, prompting interest in sustainable and fair-trade practices.

In Hungary, coffee culture includes traditional and modern cafés known as kávéházak, where espresso-based drinks and pastries are common. Coffee consumption spans everyday routines and social settings, reflecting a long-standing social practice as well as contemporary specialty coffee trends.