According to historical discoveries, coffee first appeared in Ethiopia (more precisely, in the province of Kaffa) in the east of Africa. It seems that the locals of this region have been getting jittery with it since about the 8th century. These Ethiopians then summarily introduced the delightful caffeinated concoction to Yemen, but it wasn’t imported to the Orient until the 15th century. The city of Moka in Yemen, situated on the ideal trading spot alongside the Red Sea, transformed into the first important coffee port by the mid 15th century.

As for Europe, the importation and consumption of coffee commenced around the 16th century.

There are about 60 types of coffee; however, only two of these are regularly cultivated as ingredients in the ambrosial drink, those being the Arabica and the Robusta (Coffea arabica and Coffea canephora). Arabica is a small and extremely fragile plant whose fine, complex aroma is enhanced in proportion with the altitude at which its grown; fields of Arabica plants are scattered throughout South America and oriental Africa. The Robusta is a relatively stalwart and resistant plant and is capable of maturing in both tropical regions and at comparitively low altitudes.

A good coffee generally consists of 90 to 95% Arabica bean and 5 to 10% Robusta. The sensuous texture and musty fragrance of the latter allow for a thicker cream and a more striking and acute taste, making it an ideal ingredient for espressos and ristrettos. But note well, coffee blending is a fervently contentious domain, with its own sets of zealous purists (usually advocates of 100% Arabica cuppa’s) and visionary avante-garde experimenters.

Sources : Revue Nespresso, Wikipédia.
Image : La lène