The Legacy of Coffee: From Empire to Flavor

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This chapter investigates the historical journey of coffee, tracing its evolution from the Ottoman Empire and the Dutch East India Company's influence in global commerce. Highlighting key figures, geographical origins, and the impact of environmental conditions on coffee production, it provides insights into the genetic diversity of coffee plants and the nuances of taste preferences. Additionally, the chapter addresses practical issues like coffee breath while celebrating the rich cultural significance of coffee across different regions.

When did coffee get into our mouths? Who’s right when it comes to the best coffee? What’s the most ethical way to enjoy it? What about the cats that eat the beans? How will climate change affect your morning coffee? Peter Giuliano is the executive director of the Coffee Science Foundation explains folk stories behind coffee, what makes beans taste the way they do, why cold brew and nitro feel like rocket fuel, shade-grown coffee, roasting chemistry, flimflam, atmospheric pressure, dead espresso, and the best way to brew it, in his opinion. Also: why it tastes better outside – for some of us.

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A donation went to the Coffee Science Foundation, an arm of the Specialty Coffee Association