What's the real story behind coffee's origins?
Only a few beverages stir as much passion and ritual as coffee. Whether it’s a morning ritual, a midday pick-me-up, or an evening indulgence, coffee has become a cornerstone of daily life for millions. But behind its inviting aroma lies a rich history, a world of science, and centuries of evolving opinion—both favourable and critical.
Coffee’s journey began in the ancient highlands of Ethiopia, where legend tells of a goatherd named Kaldi who noticed his goats becoming unusually energetic after eating red berries from a wild bush. That fabled bush was the coffee plant, and Kaldi’s discovery soon travelled to Arabia in the 15th century.
From Yemen’s port of Mocha, coffee spread across the Islamic world and into Europe by the 16th and 17th centuries. Its introduction wasn’t without a controversy though. In fact, many early European physicians and scholars declared coffee a dangerous poison. Others, however, praised its invigorating effects, and coffeehouses flourished across Europe, especially in Britain and the American colonies.
The magic behind coffee’s energy-boosting effect is caffeine, an alkaloid naturally found in coffee beans. Depending on the variety, a bean can contain between 1.0% to 2.7% caffeine—1.5% in Arabica beans and up to 2.7% in Robusta. Interestingly, caffeine in coffee is not found in isolation; it’s chemically bonded with acids, and its effects are influenced by other substances in the bean and even by what we mix into our coffee, like milk or cream.
When consumed in moderation, caffeine stimulates the central nervous system, increases heart rate, and improves blood circulation. Morning coffee helps the kidneys flush out waste accumulated overnight. After lunch, coffee stimulates digestion, and in the afternoon, it revitalizes tired muscles. An evening cup may even enhance imagination and creative thinking—although some may find it interferes with sleep.
There are two main types of coffee beans: Arabica and Robusta.
• Arabica beans offer a smooth, sweet, and often fruity flavour profile with subtle notes like chocolate or berries. They grow best at higher altitudes and require specific conditions, making them more expensive. Its caffeine content is around 1.5%.
• Robusta beans are bolder and more bitter, with earthy tones and higher caffeine content. They’re more resilient, grow at lower altitudes, and are commonly used in instant coffee. Its caffeine content is around 2.7%.
Contrary to early beliefs, modern science suggests that coffee offers several health benefits:
• Cancer prevention: Coffee contains polyphenols and antioxidants that may inhibit cancer cell growth and lower estrogenic levels, reducing the risk of certain cancers.
• Type 2 Diabetes: Regular coffee consumption has been linked to a lower risk of developing type 2 diabetes. The magnesium and polyphenols in coffee may improve insulin sensitivity.
• Neurological and emotional health: Caffeine may have antidepressant-like effects and could protect against neurodegenerative diseases in some people, particularly Parkinson’s and Alzheimer’s disease.
• Gallstone prevention: Coffee may prevent cholesterol from crystallizing in the gallbladder and stimulate bile flow, reducing gallstone formation.
• Anti-inflammatory effects: Coffee’s antioxidants help reduce inflammation and oxidative stress in the body.
However, it’s important to note that coffee can be harmful in large doses, especially for children.
For those sensitive to caffeine or looking to enjoy coffee without the buzz, decaffeinated coffee is a popular alternative. Decaf coffee is made from regular beans that undergo a process to remove most of their caffeine content—though not all. According to EU standards, decaf must contain less than 0.3% caffeine.
The first commercial decaf process was discovered accidentally in 1906 by Ludwig Roselius, a German coffee merchant who believed his father died from excessive caffeine. After a shipment of beans was soaked in seawater and later brewed, Roselius noticed the caffeine was mostly gone but the flavour remained. This led to the invention of steam-based and solvent-based methods still used today.
Interestingly, when milk or cream is added to coffee, the proteins in dairy can bind with caffeine and slightly weaken its stimulating effect—essentially giving you a mild decaf experience.
From its controversial debut in Europe to its status as one of the most consumed beverages worldwide, coffee has come a long way. It fuels early mornings, powers creative minds, and fosters social connection. Whether you prefer a robust Robusta, a smooth Arabica, or a calming cup of decaf, coffee offers more than just flavour—it offers a connection to history, health, and humanity.