Now about The coffee plant, which was discovered in Ethiopia. In the 11th Century The Coffee plants has a white blossom that smells like jasmine and a red, cherry-like fruit. Back then, the leaves of the so-called "magical fruit" were boiled in water and the resulting concoction was thought to have medicinal properties. As the fame of the coffee plant spread to other lands, its centuries-long voyage was about to begin.
Coffee spread quickly through the Arabian Peninsula. In the mid 14th century, coffee cultivation reached Yemen and for 300 years, it was drunk following the recipe first used in Ethiopia. Yemen's climate and fertile soil offered the ideal conditions for cultivating rich coffee harvests.
By the 18th century, coffee had become one of the world’s most profitable commodities. Consumption and popularity in the US increased, especially during the Civil War, and savvy businessmen were looking for a way to profit from it. In 1864, Pittsburgh born brothers John and Charles Arbuckle began selling pre-roasted coffee by the pound, getting rich by selling it to cowboys in the West. James Folger, who sold coffee to gold miners in California, also saw great success. Several other big name coffee brands, including Maxwell House and Hills Brothers, quickly followed suit. Post-war, instant Coffee was introduced to the market and remained popular until Starbucks opened in Seattle in 1971. Starbucks made coffee geographically available to people across America, tailoring the beverage to the unique palate of every customer.
Today, the coffee revolution continues to grow. A grass-roots movement that started in small, independently owned coffee shops is refining what Starbucks gave us: it’s now an artistic craft – much like that of wine or beer – that uses sustainable, locally roasted, fair trade beans. Where the beans are grown, how they are roasted, and the brewing process are all looked at closely. This coffee expertise is growing amongst young people, many using it as training for the culinary world. As much as a string of fresh rosemary or a juicy, ripe tomato bear a myriad of complex flavors, coffee does, too.