Coffee beans are actually the seeds of berries harvested from the Coffea plant, which grows naturally in the tropical regions of Africa and Madagascar. The use of coffee dates back to at least the early 15th century, though some sources suggest it may have been enjoyed even earlier. By the time the word “coffee” entered English in 1582, the drink had already passed through several cultures. The Dutch called it “koffie”, taken from the Ottoman Turkish “kahve”, which itself came from the Arabic “qahwah”.

Coffee is available in countless forms and strengths, and people around the world prepare it in many different ways. Some prefer drip filtration, using either an automatic machine or a manual pour-over. Others use the steeping or immersion method, where coffee grounds are left to infuse in water. The pressurised espresso technique remains a favourite in cafes, while vacuum filtration, though intricate and time-consuming, has found its niche among purists. Less common methods include decalktion, which involves boiling water with coffee suspended above it, and percolation, where boiling water moves up through finely ground coffee and the resulting brew collects above.

Preferences differ widely not just in brewing methods, but also in how coffee is served. Popular choices include Caffè Americano, café latte, cappuccino, espresso and macchiato. For those avoiding dairy, plant-based milks such as coconut, soy or oat offer excellent alternatives without compromising flavour.

As for health, coffee has long been the subject of debate. While excessive consumption can affect metabolism and hormones, moderate intake has been linked to several benefits. These include increased productivity, a lower risk of Alzheimer’s, antioxidant support, and possible reductions in the risk of melanoma skin cancer, stroke and Type 2 diabetes.