[History of Coffee]

We all have our own obsession with coffee, don't we? There are some theories about the origin of coffee, but the most famous is the Ethiopian origin theory. According to this theory, in 9th century Ethiopia, a goat-herding boy named Kaldi noticed goats jumping around excitedly and consulted a monk. The red berries the goats were eating were found to be the cause of the problem, and it is believed that the berries were used in monasteries to help people sleep during night work, which was the beginning of coffee.

Coffee culture flourished in Yemen, in the southern Arabian Peninsula. There are several varieties of coffee trees: Arabica, which is native to Ethiopia; Robusta, which is native to the Congo and used in instant coffee; and Liberica, which is native to West Africa. In the 13th century, coffee spread throughout the Muslim world, and by the end of the 16th century, it was introduced to India. Today, the main coffee growing areas are concentrated in the “Coffee Belt,” a tropical and subtropical region between latitudes 25°N and 25°S.

The first coffee cultivation in Yemen is said to date back to around 575, but it was not until the 9th century that it began to be widely used as a drink. In particular, “Sufis” (Islamic mystic monks), a sect of Muslims, drank coffee during all-night prayers and meditation, and its awakening effect was considered sacred. Since alcohol is forbidden in Islam, coffee was preferred, and by the end of the 15th century it had spread from Yemen to the entire Islamic world. It was not only used by scholars and students as a way to wake them up from sleep, but also became a favorite drink of the general population.

Coffee drinking has evolved over time. In the beginning, coffee was generally made by grinding dried beans and boiling them in boiling water, but by the 13th century, the technique of roasting beans was developed, and the savory flavor became much loved by many people. In Turkey, a method of boiling beans using a pot called “İblik” became widespread, and a method of boiling powdered beans in a jute bag was invented to remove bean debris. This technique evolved further into the cloth drip method, with the invention of the flannel drip pot in 1763, and in 1908, Mrs. Melitta Benz of Melitta, Germany, invented the disposable paper drip. This led to the widespread use of paper drip.

In parallel with the development of filtered utensils, in the early 19th century, the macerating utensil, based on the Turkish coffee pot, was invented, and new extraction methods such as the siphon and percolator were created. In Italy, the espresso method using steam was improved and spread throughout Europe. Instant coffee was another major development: in 1901, at the New York State Fair, Japanese chemist Satori Kato introduced the world's first instant coffee, “soluble coffee” (meaning “coffee that dissolves”). This coffee was widely used by American soldiers during World War I and II and spread throughout the world after the war. In Germany, a ban on coffee was enacted to reduce coffee consumption, and coffee substitutes made from chicory and barley became increasingly popular instead. Today, coffee substitutes are still popular.

In Japan, drip coffee is a household staple. In particular, the paper drip method is widely used, and Japanese coffee equipment manufacturers such as Hario and Kalita are known worldwide. The flannel drip method, which developed out of Japan's unique coffee culture, is characterized by the firm extraction of coffee oil, a tender texture, and rich flavor. In Japan, drip packs have also been developed to package each cup of coffee, making it easy to enjoy coffee.

In many parts of the world, there is a traditional custom of ritualized manners called “coffee ceremonies,” Coffee powder is boiled, and sugar is generally added in Turkey, cardamom and other spices are added in various parts of Arabia, and in Ethiopia, a small amount of salt and other spices are sometimes added and served. Different regions have different ways of drinking coffee. Coffee with spices added is also widely enjoyed in certain countries and regions. In Latin America, the famous “Cafe de Oja” in Mexico is well known. This is a traditional way of drinking coffee in which cinnamon, cloves, and brown sugar are added to coffee in an earthenware pot and boiled. In Morocco, there is a spiced coffee called “Cafe de Zepis,” which has an exotic flavor with black pepper and nutmeg. Knowing the various coffee cultures spread around the world will make you enjoy drinking coffee again.

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Glocal Standard Products’s Tsubame Dripper
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Hario's V60 Ceramic Dripper
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References
https://ja.wikipedia.org/wiki/コーヒーノキ
https://toyokeizai.net/articles/-/661438
https://www.paocoffee.co.jp/cafe_column/column/apply/coffee_hist.html
https://journal.ucc.co.jp/column/1763
https://ja.wikipedia.org/wiki/コーヒーの歴史
https://coffeemecca.jp/column/trivia/9684
https://voxspice.jp/spicestory/6319
https://ja.wikipedia.org/wiki/コーヒー・セレモニー