The history of coffee can be traced at least as early as the 9th century, in the highlands of Ethiopia. From there it spread to Egypt and Yemen, and by the fifteenth century had reached Persia, Egypt, Turkey, and northern Africa.
Coffee was at first not well received. In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca. However, the popularity of the drink - particularly among the greek population and the intellectuals - led these bans to be overturned in 1524 by an order of the Ottoman Turkish Sultan Selim I. In Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked.
From the Muslim world, coffee spread to Europe, where it became popular during the seventeenth century. The Dutch were the first to start the large scale importation of coffee into Europe. In 1538, Léonard Rauwolf, a German physician, having returned from a ten-year trip to the Near East, gave this description of coffee:
“A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu.”
When coffee reached the American colonies, it was initially not as successful as it had been in Europe, as colonists found it a poor substitute for alcohol. However, during the Revolutionary War, the demand for coffee increased to such an extent that dealers had to hoard their scarce supplies of it and raise prices dramatically; part of this is due to the reduced availability of tea from British merchants. Americans' taste for coffee grew during the early nineteenth century, following the War of 1812, which had temporarily cut off access to tea imports, and high demand during the American Civil War as well as many advancements in brewing technology cemented the position of coffee as an everyday commodity in America.
Source from Wikipedia
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From Bean to Brew—A History of Coffee and Coffeehouses
The research in this book spans a decade and explores the growth and popularity of coffee from 800 A.D. to the present, from Yemen to the United States. Historic coffee-making practices and equipment are examined, as is the evolution of coffeehouses from 17th century Oxford, England to contemporary New Orleans, USA. From Bean to Brew investigates the creation and expansion of New Orleans as a major shipping port for coffee imports as well as the city’s progression to the status of the world’s largest bulk coffee handler. Also included are 16 illustrations by four artists as well as information on numerous professional associations and trade publications. Read an article excerpt at www.chatgrispress.com/Articles/Miscellaneous/The_Art_of_Tipping.pdf.
CONTENTS
Part 1 – A History Lesson
The Role of Coffeehouses
The History of Coffee
The History of Coffeehouses
Early Opposition
Early Coffee Making
Early Coffeehouses of New Orleans
Part 2 – Roasting, Grinding, Brewing, and Storing
Roasting for Freshness
Grinding and Brewing
Storing
Part 3 – Drinking and Enjoying
Categories and Flavors
Coffee Drinks
The Coffee Market
Consumption
Proliferation of Coffeehouses
Saturation Immunity?
Tipping for Coffee
Third Places
References
Contacts
Index
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