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People generally agree that coffee cultivation started in the 15th century in Yemen, in the Arabian region (likely where we got the name Arabica bean). Stories suggest that the practice of drinking coffee began when an Ethiopian goat herder observed his goats becoming ‘very energetic’ after consuming coffee berries. The herder shared this observation with a local abbot, who then utilized the drink from the berries to stay awake during extended evening prayers. The rest, as they say, is history. The full story is available in “The History of Coffee.” Regardless of how it unfolded, I am grateful to them.

First Decide on The Coffee Bean

There are so many different kinds of bean, more that 30 different types, too many to discuss here. The most common kind of beans are:

• Arabica – Most Americans prefer this bean, considering it much smoother than most other types. Arabica beans are used by Starbucks, and indeed, the majority of coffee sold in America is made from Arabica beans.
• Robusta – Following Arabica, coffee from the Robusta bean is generally perceived as somewhat bitter, perhaps ‘earthier.’ While it may have lower acidity than that made from Arabica beans, it boasts twice the caffeine. In the USA, examples of Robusta coffee include Cafe Bustelo. Coffee from the Robusta bean is believed to be suitable for iced or frozen drinks because the strong coffee taste persists even when sugar, cream, and ice are added.
• Excelsa – This variety stems from the Liberica bean, but its taste differs significantly. It is supposed to feature ‘woody’ notes with tart, fruity hints.
• Liberica – These are large, almond-shaped beans known for their smoky, nutty taste, accompanied by almost chocolate notes.
• Indian – Indian beans may really be Arabica, but the coffee tastes different because the bean is washed and processed differently.

Roasts

Light Roasts – Roasters apply the least amount of time to these beans, resulting in a drink that isn’t very strong. Despite common belief that a Light Roast lacks the caffeine of a darker roast, it actually contains slightly more caffeine. Such roasts may be marketed under names like Light City or Cinnamon roast.

Medium Roasts – Americans favor this roast, making it the top seller globally. It is darker and more flavorful than the light roast and might be sold under labels such as American or Breakfast roast.

Medium Dark Roasts – This roast is a darker color which leaves a very slight bittersweet hint on the tongue. This coffee may be labeled Full City, or Viennese.

Dark Roast – Coffee brewed from these beans will exhibit a robust, somewhat bitter taste while having lower acidity. Dark Roast ranges from simply Dark to Charred, making it challenging to pinpoint where a product labeled Dark falls on this spectrum. These coffees may be marketed under labels such as Continental, Italian, French, or New Orleans.

I prefer a Medium Dark Roast with Half and Half and sugar, even though I know it’s not so healthy. As a breast cancer survivor, I am limited to one cup a day due to caffeine restrictions. I’d rather savor that one cup. Let’s not talk about so-called decaf coffee here; it tastes terrible and still contains caffeine.

So, whether it’s the end of the day or the beginning, regardless of the weather—be it cold or hot, rain or shine—I always crave my coffee before anything else.