document_title: Knights of Labor

question_text: according to the preamble what was the main concern of the knights of labor

text: Knights of Labor

text: Organizational history[edit]

text: Origins[edit]

text: In 1869, Uriah Smith Stephens, James L. Wright, and a small group of Philadelphia tailors founded a secret organization known as the Noble Order of the Knights of Labor. The collapse of the National Labor Union in 1873 left a vacuum for workers looking for organization. The Knights became better organized with a national vision when they replaced Stephens with Terence V. Powderly. The body became popular with Pennsylvania coal miners during the economic depression of the mid-1870s, then it grew rapidly.[4] The KOL was a diverse industrial union open to all workers. The leaders felt that it was best to have a versatile population in order to get points of view from all aspects. Its members included low skilled workers, railroad workers, immigrants, and steel workers.[5]

text: As membership expanded, the Knights began to function more as a labor union and less of a secret organization. Local assemblies began not only to emphasize cooperative enterprises, but to initiate strikes to win concessions from employers. The new leader Powderly, opposed strikes as a "relic of barbarism," but the size and the diversity of the Knights afforded local assemblies a great deal of autonomy.

text: In 1882, the Knights ended their membership rituals and removed the words "Noble Order" from their name. This was to mollify the concerns of Catholic members and the bishops who wanted to avoid any resemblance to freemasonry.[6] Though initially averse to strikes as a method to advance their goals, the Knights aided various strikes and boycotts. The Wabash Railroad strike in 1885 was also a significant success, as Powderly finally supported what became a successful strike on Jay Gould's Wabash Line. Gould met with Powderly and agreed to call off his campaign against the Knights of Labor, which had caused the turmoil originally. These positive developments gave momentum and a surge of members, so by 1886, the Knights had over 700,000 members.

text: The Knights' primary demand was for an eight-hour day; they also called for legislation to end child and convict labor, as well as a graduated income tax. They were eager supporters of cooperatives. The only woman to hold office in the Knights of Labor, Leonora Barry worked as an investigator and described the horrific conditions in factories, conditions tantamount to the abuse of women and children. These reports made Barry the first person to collect national statistics on the American working woman.[7]

text: Powderly and the Organization tried to avoid divisive political issues, but in the early 1880s, many Knights had become followers of Henry George's radical ideology known now as georgism. In 1883, Powderly officially recommended George's book and announced his support of "single tax" on land values. During the New York mayoral election of 1886, Powderly was able to successfully push the organization towards the favor of Henry George.[8]

text: The Knights of Labor was an organization that helped to join together many different types of people from all different walks of life; for example Catholic and Protestant Irish-born workers. The KOL was appealing to them because they worked very closely with the Irish Land League.[9] The Knights of Labor had a mixed history of inclusiveness and exclusiveness, accepting women and blacks (after 1878) and their employers as members, and advocating the admission of blacks into local assemblies, but tolerating the segregation of assemblies in the South. Bankers, doctors, lawyers, stockholders, and liquor manufacturers were excluded because they were considered unproductive members of society. Asians were also excluded, and in November 1885, a branch of the Knights in Tacoma, Washington worked to expel the city's Chinese, who amounted to nearly a tenth of the overall city population at the time. The Union Pacific Railroad came into conflict with the Knights. When the Knights in Wyoming refused to work more hours in 1885, the railroad hired Chinese workers. The result was the Rock Springs massacre, that killed scores of Chinese, and drove all the rest out of Wyoming.[10] About 50 African-American sugar-cane laborers organized by the Knights went on strike and were murdered by strikebreaking thugs in the 1887 Thibodaux massacre in Louisiana. The Knights strongly supported the Chinese Exclusion Act of 1882 and the Contract Labor Law of 1885, as did many other labor groups.

text: Decline[edit]

text: The Knights of Labor attracted many Catholics, who were a large part of the membership, perhaps a majority. Powderly was also a Catholic. However, the Knights's use of secrecy, similar to the Masons, during its early years concerned many bishops of the church. The Knights used secrecy and deception to help prevent employers from firing members. After the Archbishop of Quebec condemned the Knights in 1884, twelve American archbishops voted 10 to 2 against doing likewise in the United States. Furthermore, Cardinals James Gibbons and John Ireland defended the Knights. Gibbons went to the Vatican to talk to the hierarchy.[11]

text: Legacy[edit]

text: Though often overlooked, the Knights of Labor contributed to the tradition of labor protest songs in America. The Knights frequently included music in their regular meetings, and encouraged local members to write and perform their work. In Chicago, James and Emily Talmadge, printers and supporters of the Knights of Labor, published the songbook "Labor Songs Dedicated to the Knights of Labor" (1885). The song "Hold the Fort" [also "Storm the Fort"], a Knights of Labor pro-labor revision of the hymn by the same name, became the most popular labor song prior to Ralph Chaplin's IWW (Industrial Workers of the World) anthem "Solidarity Forever". Pete Seeger often performed this song and it appears on a number of his recordings. Songwriter and labor singer Bucky Halker includes the Talmadge version, entitled "Labor's Battle Song," on his CD Don't Want Your Millions (Revolting Records 2000). Halker also draws heavily on the Knights songs and poems in his book on labor song and poetry, For Democracy, Workers and God: Labor Song-Poems and Labor Protest, 1865-1895 (University of Illinois Press, 1991).

text: Footnotes[edit]

text:
Jump up ^ "Knights of Labor Facts, information, pictures | Encyclopedia.com articles about Knights of Labor". www.encyclopedia.com. Retrieved 2015-12-14.
^ Jump up to: a b Kaufman, Jason (2001). "Rise and Fall of a Nation of Joiners". The Knights of Labor Revisited. 31 (4): 553–579.
Jump up ^ Kemmerer and Wickersham, (1950)
Jump up ^ Ware, (1929) pp 23- 37
Jump up ^ Keene, Jennifer; Saul, Cornell; O'Donnell, Edward (2012). "Visions of America". Power in the Numbers:Organized Labor. 2: 490–495.
Jump up ^ Robert E. Weir, Beyond labor's veil: the culture of the Knights of Labor (1996) p 94
Jump up ^ Whitman, American Reformers, 57.
Jump up ^ Weir, Robert E. (October 1997). "A Fragile Alliance: Henry George and the Knights of Labor". The American Journal of Economics and Sociology. 56 (4).  |access-date= requires |url= (help)
Jump up ^ Hallgrimsdottir, Helga; Benoit, Cecilia (2007). "From Wage Slaves to Wage Workers". Cultural Opportunity Structures and the Evolution of the Wage Demands of the Knights of Labor and the American Federation of Labor, 1880-1900. 85 (3): 1393–1411.
Jump up ^ Craig Storti, Incident at Bitter Creek: The Story of the Rock Springs Chinese Massacre (1990),
Jump up ^ James Hennesey, American Catholics, Oxford University Press, 1981, page 188.

text: Grand Master Workmen[edit]

text:
Uriah Smith Stephens (1869–1879)
Terence V. Powderly (1879–1893)
James Sovereign (1893–1901)
John Hayes (1901–1917)


document_title: Catechism of the Catholic Church

question_text: when was the catechism of the catholic church written

root

text: Catechism of the Catholic Church

text: Publication history[edit]

text: The decision to publish a catechism was taken at the Second Extraordinary General Assembly of the Synod of Bishops that was convened by Pope John Paul II on 25 January 1985 for the 20th anniversary of the close of the Second Vatican Council, and in 1986, put a commission composed of 12 bishops and cardinals in charge of the project.[3] The commission was assisted by a committee consisting seven diocesan bishops, experts in theology and catechesis.[3]

tag: p

text: The text was approved by John Paul II on 25 June 1992, and promulgated by him on 11 October 1992, the 30th anniversary of the opening of the Second Vatican Council, with his apostolic constitution, Fidei depositum.[3] Cardinal Georges Cottier, Theologian emeritus of the Pontifical Household and now Cardinal-Deacon of Santi Domenico e Sisto the University Church of the Pontifical University of Saint Thomas Aquinas, Angelicum[4][5] was influential in drafting the encyclical.[note 1]

text: It was published in the French language in 1992.[6] Later it was then translated into many other languages. In the United States, the English translation was published by the U.S. bishops in 1994,[citation needed] with a note that it was "subject to revision according to the Latin typical edition (editio typica) when it is published."[7]

text: On August 15, 1997—the Solemnity of the Assumption of the Blessed Virgin Mary— John Paul II promulgated the Latin typical edition, with his apostolic letter, Laetamur Magnopere.[citation needed] The Latin text, which became the official text of reference (editio typica),[8] amended the contents of the provisional French text at a few points.[9] One of the changes consisted in the inclusion of the position on death penalty that is defended in John Paul II's encyclical Evangelium Vitae of 1995.[10]

text: As a result, the earlier translations from the French into other languages (including English) had to be amended and re-published as "second editions".[note 2]

text: Doctrinal value[edit]

text: In the apostolic constitution Fidei depositum, John Paul II declared that the Catechism of the Catholic Church is "a valid and legitimate instrument for ecclesial communion and a sure norm for teaching the faith",[3] and stressed that it "is not intended to replace the local catechisms duly approved by the ecclesiastical authorities, the diocesan Bishops and the Episcopal Conferences".[3]

text: Contents[edit]

text: A catechism has been defined as "a book that explains the beliefs of the Christian religion by using a list of questions and answers".[11] Documents of religious instruction have been written since the beginning of Christianity and a catechism is typically an assemblage of these smaller documents into one large compilation of Church doctrine and teachings.[citation needed]

text: The Catechism itself is not in question-and-answer format. Rather, it is instead a source on which to base such catechisms (e.g. Youcat and the United States Catholic Catechism for Adults) and other expositions of Catholic doctrine, called a "major catechism." As stated in the apostolic constitution Fidei depositum, with which its publication was ordered, it was given so "that it may be a sure and authentic reference text for teaching Catholic doctrine and particularly for preparing local catechisms."[12]

text: The Catechism is arranged in four principal parts:

text:
The Profession of Faith (the Apostle's Creed)
The Celebration of the Christian Mystery (the Sacred Liturgy, and especially the sacraments)
Life in Christ (including the Ten Commandments)
Christian Prayer (including the Lord's Prayer)

tag: ul

text: This scheme is often referred to as the “Four Pillars” of the Faith. The contents are abundantly footnoted with references to sources of the teaching, in particular the Scriptures, the Church Fathers, and the Ecumenical Councils[13] and other authoritative Catholic statements, principally those issued by recent popes.

text: The section on Scripture in the Catechism recovers the Patristic tradition of "spiritual exegesis" as further developed through the scholastic doctrine of the "four senses."[14] This return to spiritual exegesis is based on the Second Vatican Council's 1965 dogmatic constitution Dei verbum, which taught that Scripture should be "read and interpreted in light of the same Spirit by whom it was written".[15] The Catechism amplifies Dei verbum by specifying that the necessary spiritual interpretation should be sought through the four senses of Scripture,[16][17][18] which encompass the literal sense and the three spiritual senses (allegorical, moral, and anagogical).

text: The literal sense pertains to the meaning of the words themselves, including any figurative meanings.[19] The spiritual senses pertain to the significance of the things (persons, places, objects or events) denoted by the words. Of the three spiritual senses, the allegorical sense is foundational. It relates persons, events, and institutions of earlier covenants to those of later covenants, and especially to the New Covenant. Building on the allegorical sense, the moral sense instructs in regard to action, and the anagogical sense points to man's final destiny.[20] The teaching of the Catechism on Scripture has encouraged the recent pursuit of covenantal theology, an approach that employs the four senses to structure salvation history via the biblical covenants.[citation needed]

text: Comments[edit]

text: In 1992, Cardinal Joseph Ratzinger (later Pope Benedict XVI) noted:

text: It clearly show[s] that the problem of what we must do as human beings, of how we should live our lives so that we and the world may become just, is the essential problem of our day, and basically of all ages. After the fall of ideologies, the problem of man—the moral problem—is presented to today's context in a totally new way: What should we do? How does life become just? What can give us and the whole world a future which is worth living? Since the catechism treats these questions, it is a book which interests many people, far beyond purely theological or ecclesial circles.[21]

text: Derived works[edit]

text: It was expected that the universal Catechism would serve as a source and template for inculturated national catechisms. In the United States, for example, the United States Conference of Catholic Bishops published the United States Catholic Catechism for Adults, officially replacing their previous version, the Baltimore Catechism, though it had already been out of use for nearly forty years.

text: The Compendium of the Catechism of the Catholic Church was published in 2005, and the first edition in English in 2006. It is a more concise and dialogic version of the Catechism. The text of the Compendium is available in fourteen languages on the Vatican website, which also gives the text of the Catechism itself in nine languages.[13]

text: Youcat, a catechism for youth, based on the Catechism and its Compendium, was published in 2011. The Vatican has acknowledged that some translations of Youcat contain errors regarding Church teaching on the status of other religions, contraception and euthanasia, whether due to simple error or poor translations.[22]


question_text: who won the last college football national championship

text: Future sites[edit]

text: The number of cities capable of bidding for the event is restricted by the 65,000-seat stadium minimum. In addition to Raymond James Stadium in Tampa, which was the other finalist for the 2015 matchup,[8] the stadium restriction would limit the bidding to cities such as New Orleans, Glendale, and Pasadena.[2] Other possible future hosts include Orlando, San Antonio, or almost any city with a National Football League franchise, since all but three of the stadiums in that league meet the capacity requirements and, unlike the Super Bowl, there is no de jure restriction on climate. Officials in New York City said they would like to host the game at Yankee Stadium, which hosts the annual Pinstripe Bowl, but it falls short of the attendance limit as it only holds approximately 54,000 fans in its football configuration (a game could still be hosted in the New York metropolitan area, but it would have to be at MetLife Stadium in East Rutherford, New Jersey).[2][3]

text: On December 16, 2013, host selections for the 2016 and 2017 title games were announced. Glendale, Arizona (University of Phoenix Stadium) was selected to host the 2016 game and Tampa, Florida (Raymond James Stadium) was selected to host the 2017 game. Four cities had submitted bids for the 2016 game: Glendale, Jacksonville (EverBank Field), New Orleans (Mercedes-Benz Superdome), and Tampa. Six metropolitan areas had been vying for the 2017 game: Tampa, the San Francisco Bay Area (Levi's Stadium), Minneapolis (U.S. Bank Stadium), San Antonio (Alamodome), South Florida (Hard Rock Stadium), and Jacksonville.[9]

text: The hosts for the 2019 and 2020 games were announced on November 4, 2015.[10]

text:
2019 – Levi's Stadium in the San Francisco Bay Area (Santa Clara, California).
2020 – Mercedes-Benz Superdome in New Orleans.

text: The hosts for the 2021 through 2024 games were announced November 1, 2017.[11]

text:
2021 – Hard Rock Stadium in Miami Gardens, Florida.
2022 – Lucas Oil Stadium in Indianapolis, Indiana.
2023 – City of Champions Stadium in Inglewood, California.
2024 – NRG Stadium in Houston, Texas.

text: Since cities hosting College Football Playoff semifinal games cannot host the championship game in the same year, Pasadena and New Orleans were not eligible for the 2018 game; South Florida and Arlington could not host in 2019; and Glendale and Atlanta were excluded from 2020 consideration. The same exclusions rotate every three years through 2026.[12]

text: College Football Playoff National Championship results[edit]

text:
Season
Date
Winner
Score
Loser
Site
MVP

2014
January 12, 2015
4 Ohio State
Big Ten Champions
4210 !42–20
2 Oregon
Pac-12 Champions
AT&T Stadium
Arlington, Texas
Ezekiel Elliott (offense)
Tyvis Powell (defense)

2015
January 11, 2016
2 Alabama
SEC Champions
4540 !45–40
1 Clemson
ACC Champions
University of Phoenix Stadium
Glendale, Arizona
O. J. Howard (offense)
Eddie Jackson (defense)

2016
January 9, 2017
2 Clemson
ACC Champions
3531 !35–31
1 Alabama
SEC Champions
Raymond James Stadium
Tampa, Florida
Deshaun Watson (offense)
Ben Boulware (defense)

2017
January 8, 2018
4 Alabama
SEC West Co-Champions
2623 !26–23 OT
3 Georgia
SEC Champions
Mercedes-Benz Stadium
Atlanta, Georgia
Tua Tagovailoa (offense)
Da'Ron Payne (defense)

2018
January 7, 2019
TBD
TBD
TBD
Levi's Stadium
Santa Clara, California

2019
January 13, 2020
TBD
TBD
TBD
Mercedes-Benz Superdome
New Orleans, Louisiana

2020
January 11, 2021
TBD
TBD
TBD
Hard Rock Stadium
Miami Gardens, Florida

2021
January 10, 2022
TBD
TBD
TBD
Lucas Oil Stadium
Indianapolis, Indiana

2022
January 9, 2023
TBD
TBD
TBD
Los Angeles Stadium at Hollywood Park
Inglewood, California

2023
January 8, 2024
TBD
TBD
TBD
NRG Stadium
Houston, Texas

tag: table

text: Records by team[edit]

text:
Appearances
Team
Wins
Losses
Win Pct
Title season(s)

3
Alabama
2
1
.667
2015, 2017

2
Clemson
1
1
.500
2016

1
Ohio State
1
0
1.000
2014

1
Oregon
0
1
.000

1
Georgia
0
1
.000

text: Records by conference[edit]

text:
Conference
Appearances
Wins
Losses
Win Pct
# Teams
Team(s)
Title seasons

SEC
4
2
2
.500
2
Alabama (2–1)
Georgia (0–1)
2015, 2017

ACC
2
1
1
.500
1
Clemson (1–1)
2016

Big Ten
1
1
0
1.000
1
Ohio State (1–0)
2014

Pac-12
1
0
1
.000
1
Oregon (0–1)

text: Note: Conference affiliations are contemporaneous with the game, which may differ from the current alignment.

text: Broadcasters[edit]

text: Television[edit]

text:
Date
Network
Play-by-play
Color commentator(s)
Sideline reporter(s)

January 12, 2015
ESPN
Chris Fowler
Kirk Herbstreit
Heather Cox and Tom Rinaldi

January 11, 2016
ESPN
Chris Fowler
Kirk Herbstreit
Heather Cox and Tom Rinaldi

January 9, 2017
ESPN
Chris Fowler
Kirk Herbstreit
Samantha Ponder and Tom Rinaldi

January 8, 2018
ESPN
Chris Fowler
Kirk Herbstreit
Maria Taylor and Tom Rinaldi

text: Radio[edit]

text:
Date
Network
Play-by-play
Color commentator(s)
Sideline reporter(s)

January 12, 2015
ESPN Radio
Mike Tirico
Todd Blackledge
Holly Rowe and Joe Schad

January 11, 2016
ESPN Radio
Mike Tirico
Todd Blackledge
Holly Rowe and Joe Schad

January 9, 2017
ESPN Radio
Sean McDonough
Todd Blackledge
Holly Rowe and Ian Fitzsimmons

January 8, 2018
ESPN Radio
Sean McDonough
Todd Blackledge
Holly Rowe and Ian Fitzsimmons

text: Local radio[edit]

text:
Date
Flagship station
Play-by-play
Color commentator(s)
Sideline reporter(s)

January 12, 2015
KUGN (Oregon)
WBNS-AM/FM (Ohio State)
Jerry Allen
Paul Keels
Mike Jorgensen
Jim Lachey

Marty Bannister

January 11, 2016
WFFN/WTSK (Alabama)
WCCP-FM (Clemson)
Eli Gold
Don Munson
Phil Savage
Rodney Williams
Chris Stewart
Michael Palmer

January 9, 2017
WCCP-FM (Clemson)
WFFN/WTSK (Alabama)
Don Munson
Eli Gold
Rodney Williams
Phil Savage
Michael Palmer
Chris Stewart

January 8, 2018
WFFN/WTSK (Alabama)
WSB (Georgia)
Eli Gold
Scott Howard
Phil Savage
Eric Zeier
Chris Stewart
Chuck Dowdle


document_title: Coffee

question_text: where does most of our coffee come from

question_tokens: where does most of our coffee come from

text: Coffee

text: Etymology

text: The word "coffee" entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve, borrowed in turn from the Arabic qahwah (قهوة).[9]

text: The Arabic word qahwah was traditionally held to refer to a type of wine whose etymology is given by Arab lexicographers as deriving from the verb qahiya (قَهِيَ), "to lack hunger", in reference to the drink's reputation as an appetite suppressant. It has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning "dark".[10]

text: Alternatively, the word Khat, a plant widely used as a stimulant in Yemen and Ethiopia before being supplanted by coffee has been suggested as a possible origin, or the Arabic word quwwah' (meaning "strength").[11] It may also come from the Kingdom of Kaffa in southeast Ethiopia where Coffea arabica grows wild, but this is considered less likely;[10] in the local Kaffa language, the coffee plant is instead called "bunno".[12]

text: The expression "coffee break" was first attested in 1952.[13] The term "coffee pot" dates from 1705.[13]

text: History

text: Legendary accounts

text: According to legend, ancestors of today's Oromo people in a region of Kaffa in Ethiopia were believed to have been the first to recognize the energizing effect of the coffee plant,[5] though no direct evidence has been found indicating where in Africa coffee grew or who among the native populations might have used it as a stimulant or even known about it, earlier than the 17th century.[5] The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.[5]

text: Other accounts attribute the discovery of coffee to Sheikh Omar. According to an ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert cave near Ousab (modern-day Wusab, about 90 km east of Zabid).[14] Starving, Omar chewed berries from nearby shrubbery but found them to be bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this "miracle drug" reached Mocha, Omar was asked to return and was made a saint.[15] From Ethiopia, the coffee plant was introduced into the Arab World through Egypt and Yemen.[16]

text: Historical transmission

text: The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.[5] It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is now prepared. Coffee was used by Sufi circles to stay awake for their religious rituals.[17] Accounts differ on the origin of coffee (seeds) prior to its appearance in Yemen. One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast.[18] Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia.[19] According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin's companions in 1401. Famous 16th-century Islamic scholar Ibn Hajar al-Haytami notes in his writings of a beverage called qahwa developed from a tree in the Zeila region.[17]

text: By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa.  The first coffee smuggled out of the Middle East was by Sufi Baba Budan from Yemen to India in 1670. Before then, all exported coffee was boiled or otherwise sterilised. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest. The first plants grown from these smuggled seeds were planted in Mysore. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.[20][better source needed]

text: In 1583, Leonhard Rauwolf, a German physician, gave this description of coffee after returning from a ten-year trip to the Near East:

text: A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu.

text: John Evelyn recorded tasting the drink at Oxford in England in a diary entry of May 1637 to where it had been brought by an Ottoman student of Balliol College from Crete named Nathaniel Conopios of Crete.[21][22]

text: From the Middle East, coffee spread to Italy. The thriving trade between Venice and North Africa, Egypt, and the Middle East brought many goods, including coffee, to the Venetian port. From Venice, it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink." The first European coffee house opened in Rome in 1645.[20]

text: The Dutch East India Company was the first to import coffee on a large scale.[23] The Dutch later grew the crop in Java and Ceylon.[24] The first exports of Indonesian coffee from Java to the Netherlands occurred in 1711.[25]

text: Through the efforts of the British East India Company, coffee became popular in England as well. Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today. Coffee was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.[26]

text: When coffee reached North America during the Colonial period, it was initially not as successful as it had been in Europe as alcoholic beverages remained more popular. During the Revolutionary War, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was also due to the reduced availability of tea from British merchants,[27] and a general resolution among many Americans to avoid drinking tea following the 1773 Boston Tea Party.[28] After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew.

text: Coffee consumption declined in England, giving way to tea during the 18th century. The latter beverage was simpler to make, and had become cheaper with the British conquest of India and the tea industry there.[29] During the Age of Sail, seamen aboard ships of the British Royal Navy made substitute coffee by dissolving burnt bread in hot water.[30]

text: The Frenchman Gabriel de Clieu took a coffee plant to the French territory of Martinique in the Caribbean[when?], from which much of the world's cultivated arabica coffee is descended. Coffee thrived in the climate and was conveyed across the Americas.[31] Coffee was cultivated in Saint-Domingue (now Haiti) from 1734, and by 1788 it supplied half the world's coffee.[32] The conditions that the slaves worked in on coffee plantations were a factor in the soon to follow Haitian Revolution. The coffee industry never fully recovered there.[33] It made a brief come-back in 1949 when Haiti was the world's 3rd largest coffee exporter, but fell quickly into rapid decline.

text: Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822.[34] After this time massive tracts of rainforest were cleared for coffee plantations, first in the vicinity of Rio de Janeiro and later São Paulo.[35] Brazil went from having essentially no coffee exports in 1800, to being a significant regional producer in 1830, to being the largest producer in the world by 1852. In 1910–20, Brazil exported around 70% of the world's coffee, Colombia, Guatemala, and Venezuela, exported half of the remaining 30%, and Old World production accounted for less than 5% of world exports.[36]

text: Cultivation was taken up by many countries in Central America in the latter half of the 19th century, and almost all involved the large-scale displacement and exploitation of the indigenous people. Harsh conditions led to many uprisings, coups and bloody suppression of peasants.[37] The notable exception was Costa Rica, where lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over the 19th and 20th centuries.[38]

text: Rapid growth in coffee production in South America during the second half of the 19th century was matched by growth in consumption in developed countries, though nowhere has this growth been as pronounced as in the United States, where high rate of population growth was compounded by doubling of per capita consumption between 1860 and 1920. Though the United States was not the heaviest coffee-drinking nation at the time (Nordic countries, Belgium, and Netherlands all had comparable or higher levels of per capita consumption), due to its sheer size, it was already the largest consumer of coffee in the world by 1860, and, by 1920, around half of all coffee produced worldwide was consumed in the US.[36]

text: Coffee has become a vital cash crop for many developing countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income. It has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia,[39] as well as many Central American countries.

text: Biology

text: Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica.[40] C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya.[41] C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan.[42] Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. racemosa.

text: All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at base to form interpetiolar stipules, characteristic of Rubiaceae. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously. Gynoecium consists of inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval berries of about 1.5 cm (0.6 in).[43] When immature they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries[44] have only one; these are called peaberries.[45] Arabica berries ripen in six to eight months, while robusta take nine to eleven months.[46]

text: Coffea arabica is predominantly self-pollinating, and as a result the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively.[47] Cuttings, grafting, and budding are the usual methods of vegetative propagation.[48] On the other hand, there is great scope for experimentation in search of potential new strains.[47]

text: In 2016, Oregon State University entomologist George Poinar, Jr. announced the discovery of a new plant species that's a 45-million-year-old relative of coffee found in amber.  Named Strychnos electri, after the Greek word for amber (electron), the flowers represent the first-ever fossils of an asterid, which is a clade of flowering plants that not only later gave us coffee, but also sunflowers, peppers, potatoes, mint – and deadly poisons.[49]

text: Cultivation

text: The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective method of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with its requirements.[43] Coffee plants grow within a defined area between the tropics of Cancer and Capricorn, termed the bean belt or coffee belt.[50]

text: Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora); robusta tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica.[40] Robusta strains also contain about 40–50% more caffeine than arabica.[51] Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso blends to provide a full-bodied taste and a better foam head (known as crema).

text: Additionally, Coffea canephora is less susceptible to disease than C. arabica and can be cultivated in lower altitudes and warmer climates where C. arabica will not thrive.[52] The robusta strain was first collected in 1890 from the Lomani River, a tributary of the Congo River, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries.[53] In particular, the spread of the devastating coffee leaf rust (Hemileia vastatrix), to which C. arabica is vulnerable, hastened the uptake of the resistant robusta. Hemileia vastatrix is a fungal pathogen[54] and results in light, rust-colored spots on the undersides of coffee plant leaves. Hemileia vastatrix grows exclusively on the leaves of coffee pants.[55] Coffee leaf rust is found in virtually all countries that produce coffee.[56]

text: Mycena citricolor is another threat to coffee plants, primarily in Latin America.  Mycena citricolor, commonly referred to as American Leaf Spot, is a fungus that can affect the whole coffee plant.[57] It can grown on leaves resulting in leaves with holes that often fall from the plant.[57]

text: Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are beetles, and over a quarter are bugs. Some 20 species of nematodes, 9 species of mites, and several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries, but their impact is minor compared to invertebrates.[58] In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Nematodes attack the roots, coffee borer beetles burrow into stems and woody material,[59] and the foliage is attacked by over 100 species of larvae (caterpillars) of butterflies and moths.[60]

text: Mass spraying of insecticides has often proven disastrous, as predators of the pests are more sensitive than the pests themselves.[61] Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favouring pests. Branches infested with scale are often cut and left on the ground, which promotes scale parasites to not only attack the scale on the fallen branches but in the plant as well.[62]

text: The 2-mm-long coffee borer beetle (Hypothenemus hampei) is the most damaging insect pest to the world's coffee industry, destroying up to 50 percent or more of the coffee berries on plantations in most coffee-producing countries. The adult female beetle nibbles a single tiny hole in a coffee berry and lays 35 to 50 eggs. Inside, the offspring grow, mate, and then emerge from the commercially ruined berry to disperse, repeating the cycle. Pesticides are mostly ineffective because the beetle juveniles are protected inside the berry nurseries, but they are vulnerable to predation by birds when they emerge. When groves of trees are nearby, the American yellow warbler, rufous-capped warbler, and other insectivorous birds have been shown to reduce by 50 percent the number of coffee berry borers in Costa Rica coffee plantations.[63]

text: Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity.[64] These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing.[65] Varietals are generally known by the region in which they are grown, such as Colombian, Java and Kona.

text: Arabica coffee beans are cultivated mainly in Latin America, eastern Africa or Asia, while robusta beans are grown in central Africa, throughout southeast Asia, and Brazil.[40]

text: Ecological effects

text: Originally, coffee farming was done in the shade of trees that provided a habitat for many animals and insects.[66] Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the genera Acacia, Albizia, Cassia, Erythrina, Gliricidia, Inga, and Leucaena, as well as the nitrogen-fixing non-legume sheoaks of the genus Casuarina, and the silky oak Grevillea robusta.[67]

text: This method is commonly referred to as the traditional shaded method, or "shade-grown". Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems.[68]

text: Unshaded coffee plants grown with fertilizer yield the most coffee, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun.[69] While traditional coffee production causes berries to ripen more slowly and produce lower yields, the quality of the coffee is allegedly superior.[70] In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of the practices employed in sun cultivation.[66][71]

text: The American Birding Association, Smithsonian Migratory Bird Center,[72] National Arbor Day Foundation,[73] and the Rainforest Alliance have led a campaign for 'shade-grown' and organic coffees, which can be sustainably harvested.[citation needed] Shaded coffee cultivation systems show greater biodiversity than full-sun systems, and those more distant from continuous forest compare rather poorly to undisturbed native forest in terms of habitat value for some bird species.[74][75]

text: Another issue concerning coffee is its use of water. It takes about 140 liters (37 U.S. gal) of water to grow the coffee beans needed to produce one cup of coffee, and coffee is often grown in countries where there is a water shortage, such as Ethiopia.[76]

text: Used coffee grounds may be used for composting or as a mulch. They are especially appreciated by worms and acid-loving plants such as blueberries.[77] Some commercial coffee shops run initiatives to make better use of these grounds, including Starbucks' "Grounds for your Garden" project,[78] and community sponsored initiatives such as "Ground to Ground".[79]

text: Climate change may significantly impact coffee yields within a few decades.[80] Kew Royal Botanic Gardens concluded that global warming threatens the genetic diversity of Arabica plants found in Ethiopia and surrounding countries.[81]

text: Production

text:
Green coffee production – 2016

Country

Production (tonnes)

 Brazil
3,019,051

 Vietnam
1,460,800

 Colombia
745,084

 Indonesia
639,305

 Ethiopia
469,091

World
9,221,534

Source: FAOSTAT of the United Nations[82]

text: In 2016, world production of green coffee beans was 9.2 million tonnes, led by Brazil with 33% of the total (table).[82] Vietnam, Colombia, and Indonesia were other major producers.

text: Processing

text: Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.[83]

text: Then they are sorted by ripeness and color and most often the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the seed. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried.[84]

text: The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method.[84]

text: Next, the coffee is sorted, and labeled as green coffee. Some companies use cylinders to pump in heated air to dry the coffee seeds, though this is generally in places where the humidity is very high.[84]

text: An Asian coffee known as kopi luwak undergoes a peculiar process made from coffee berries eaten by the Asian palm civet, passing through its digestive tract, with the beans eventually harvested from feces. Coffee brewed from this process[85] is among the most expensive in the world, with bean prices reaching $160 per pound[86] or $30 per brewed cup.[87] Kopi luwak coffee is said to have uniquely rich, slightly smoky aroma and flavor with hints of chocolate, resulting from the action of digestive enzymes breaking down bean proteins to facilitate partial fermentation.[85][87]

text: Roasting

text: The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted.[88] The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging.

text: The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties of seeds differ in moisture and density and therefore roast at different rates.[89] During roasting, caramelization occurs as intense heat breaks down starches, changing them to simple sugars that begin to brown, which alters the color of the bean.[90]

text: Sucrose is rapidly lost during the roasting process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop.[89] One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor.[24]

text: Roasting is the last step of processing the beans in their intact state. During this last treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine. Although, dark roasting is not to be confused with the Decaffeination process.

text: Grading roasted beans

text: Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development.

text: Roast characteristics

text: The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.[91] Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting.[92]

text: A small amount of chaff is produced during roasting from the skin left on the seed after processing.[93] Chaff is usually removed from the seeds by air movement, though a small amount is added to dark roast coffees to soak up oils on the seeds.[89]

text: Decaffeination

text: Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking the green seeds in hot water (often called the "Swiss water process")[94] or steaming them, then using a solvent to dissolve caffeine-containing oils.[24] Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.[24]

text: Storage

text: Coffee is best stored in an airtight container made of ceramic, glass, or non-reactive metal.[95] Higher quality prepackaged coffee usually has a one-way valve which prevents air from entering while allowing the coffee to release gases.[96] Coffee freshness and flavor is preserved when it is stored away from moisture, heat, and light.[95] The ability of coffee to absorb strong smells from food means that it should be kept away from such smells.[95] Storage of coffee in refrigerators is not recommended due to the presence of moisture which can cause deterioration.[95] Exterior walls of buildings which face the sun may heat the interior of a home, and this heat may damage coffee stored near such a wall.[95] Heat from nearby ovens also harms stored coffee.[95]

text: In 1931, a method of packing coffee in a sealed vacuum in cans was introduced. The roasted coffee was packed and then 99% of the air was removed, allowing the coffee to be stored indefinitely until the can was opened. Today this method is in mass use for coffee in a large part of the world.[97]

text: Brewing

text: Coffee beans must be ground and brewed to create a beverage. The criteria for choosing a method include flavor and economy. Almost all methods of preparing coffee require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. The liquid can be consumed after the spent grounds are removed. Brewing considerations include the fineness of grind, the way in which the water is used to extract the flavor, the ratio of coffee grounds to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Ideal holding temperatures range from 85–88 °C (185–190 °F) to as high as 93 °C (199 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F).[98] The recommended brew ratio for non-espresso coffee is around 55 to 60 grams of grounds per litre of water, or two level tablespoons for a 5- or 6-ounce cup.[99]

text: The roasted coffee beans may be ground at a roastery, in a grocery store, or in the home. Most coffee is roasted and ground at a roastery and sold in packaged form, though roasted coffee beans can be ground at home immediately before consumption. It is also possible, though uncommon, to roast raw beans at home.

text: Coffee beans may be ground in several ways. A burr grinder uses revolving elements to shear the seed; a blade grinder cuts the seeds with blades moving at high speed; and a mortar and pestle crushes the seeds. For most brewing methods a burr grinder is deemed superior because the grind is more even and the grind size can be adjusted.

text: The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grinds. The most common grinds are between these two extremes: a medium grind is used in most home coffee-brewing machines.[100]

text: Coffee may be brewed by several methods. It may be boiled, steeped, or pressurized. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method.[101] It is prepared by grinding or pounding the seeds to a fine powder, then adding it to water and bringing it to the boil for no more than an instant in a pot called a cezve or, in Greek, a bríki. This produces a strong coffee with a layer of foam on the surface and sediment (which is not meant for drinking) settling at the bottom of the cup.[101]

text: Coffee percolators and automatic coffeemakers brew coffee using gravity. In an automatic coffeemaker, hot water drips onto coffee grounds that are held in a paper, plastic, or perforated metal coffee filter, allowing the water to seep through the ground coffee while extracting its oils and essences. The liquid drips through the coffee and the filter into a carafe or pot, and the spent grounds are retained in the filter.[102]

text:
In a percolator, boiling water is forced into a chamber above a filter by steam pressure created by boiling. The water then seeps through the grounds, and the process is repeated until terminated by removing from the heat, by an internal timer,[102]
or by a thermostat that turns off the heater when the entire pot reaches a certain temperature.

text: Coffee may be brewed by steeping in a device such as a French press (also known as a cafetière, coffee press or coffee plunger).[103] Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. The filter retains the grounds at the bottom as the coffee is poured from the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the liquid, making it a stronger beverage. This method of brewing leaves more sediment than in coffee made by an automatic coffee machine.[103] Supporters of the French press method point out that the sediment issue can be minimized by using the right type of grinder: they claim that a rotary blade grinder cuts the coffee bean into a wide range of sizes, including a fine coffee dust that remains as sludge at the bottom of the cup, while a burr grinder uniformly grinds the beans into consistently-sized grinds, allowing the coffee to settle uniformly and be trapped by the press.[104] Within the first minute of brewing 95% of the caffeine is released from the coffee bean.[citation needed]

text: The espresso method forces hot pressurized and vaporized water through ground coffee. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the quantity of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution.[105] A well-prepared espresso has a reddish-brown foam called crema that floats on the surface.[100] Other pressurized water methods include the moka pot and vacuum coffee maker.

text: Cold brew coffee is made by steeping coarsely ground beans in cold water for several hours, then filtering them.[106] This results in a brew lower in acidity than most hot-brewing methods.

text: Nutrition

text: Brewed coffee from typical grounds prepared with tap water contains 40 mg caffeine per 100 gram and no essential nutrients in significant content.[107] In espresso, however, likely due to its higher amount of suspended solids, there are significant contents of magnesium, the B vitamins, niacin and riboflavin, and 212 mg of caffeine per 100 grams of grounds.[108]

text: Serving

text: Once brewed, coffee may be served in a variety of ways. Drip-brewed, percolated, or French-pressed/cafetière coffee may be served as white coffee with a dairy product such as milk or cream, or dairy substitute, or as black coffee with no such addition. It may be sweetened with sugar or artificial sweetener. When served cold, it is called iced coffee.

text:
Espresso-based coffee has a variety of possible presentations. In its most basic form, an espresso is served alone as a shot or short black, or with hot water added, when it is known as Caffè Americano. A long black is made by pouring a double espresso into an equal portion of water, retaining the crema, unlike Caffè Americano.[109]
Milk is added in various forms to an espresso: steamed milk makes a caffè latte,[110] equal parts steamed milk and milk froth make a cappuccino,[109] and a dollop of hot foamed milk on top creates a caffè macchiato.[111] A flat white is prepared by adding steamed hot milk (microfoam) to espresso so that the flavour is brought out and the texture is unusually velvety.[112][113] It has less milk than a latte but both are varieties of coffee to which the milk can be added in such a way as to create a decorative surface pattern. Such effects are known as latte art.

text: Coffee can also be incorporated with alcohol to produce a variety of beverages: it is combined with whiskey in Irish coffee, and it forms the base of alcoholic coffee liqueurs such as Kahlúa and Tia Maria. Darker beers such as stout and porter give a chocolate or coffee-like taste due to roasted grains even though actual coffee beans are not added to it.[114][115]

text: Instant coffee

text: A number of products are sold for the convenience of consumers who do not want to prepare their own coffee or who do not have access to coffeemaking equipment. Instant coffee is dried into soluble powder or freeze-dried into granules that can be quickly dissolved in hot water.[116] Originally invented in 1907,[117][118] it rapidly gained in popularity in many countries in the post-war period, with Nescafé being the most popular product.[119] Many consumers determined that the convenience in preparing a cup of instant coffee more than made up for a perceived inferior taste,[120] although, since the late 1970s, instant coffee has been produced differently in such a way that is similar to the taste of freshly brewed coffee.[citation needed] Paralleling (and complementing) the rapid rise of instant coffee was the coffee vending machine invented in 1947 and widely distributed since the 1950s.[121]

text: Canned coffee has been popular in Asian countries for many years, particularly in China, Japan, South Korea, and Taiwan. Vending machines typically sell varieties of flavored canned coffee, much like brewed or percolated coffee, available both hot and cold. Japanese convenience stores and groceries also have a wide availability of bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Bottled coffee drinks are also consumed in the United States.[122]

text: Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10¢ a cup to produce. The machines can process up to 500 cups an hour, or 1,000 if the water is preheated.[123]

text: Sale and distribution

text: Coffee ingestion on average is about a third of that of tap water in North America and Europe. Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to seven million metric tons annually by 2010.[124]

text: Brazil remains the largest coffee exporting nation, however Vietnam tripled its exports between 1995 and 1999 and became a major producer of robusta seeds.[125] Indonesia is the third-largest coffee exporter overall and the largest producer of washed arabica coffee. Organic Honduran coffee is a rapidly growing emerging commodity owing to the Honduran climate and rich soil.

text: In 2013, The Seattle Times reported that global coffee prices dropped more than 50 percent year-over-year.[126] In Thailand, black ivory coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of beans collected from dung.[127] These beans sell for up to $1,100 a kilogram ($500 per lb), achieving the world's most expensive coffee[127] some three times costlier than beans harvested from the dung of Asian palm civets.[86][87]

text: Commodity market

text: Coffee is bought and sold as green coffee beans by roasters, investors, and price speculators as a tradable commodity in commodity markets and exchange-traded funds. Coffee futures contracts for Grade 3 washed arabicas are traded on the New York Mercantile Exchange under ticker symbol KC, with contract deliveries occurring every year in March, May, July, September, and December.[128] Coffee is an example of a product that has been susceptible to significant commodity futures price variations.[129][130] Higher and lower grade arabica coffees are sold through other channels. Futures contracts for robusta coffee are traded on the London International Financial Futures and Options Exchange and, since 2007, on the New York Intercontinental Exchange.

text: Dating to the 1970s, coffee has been incorrectly described by many, including historian Mark Pendergrast, as the world's "second most legally traded commodity".[131][132] Instead, "coffee was the second most valuable commodity exported by developing countries," from 1970 to circa 2000.[133] This fact was derived from the United Nations Conference on Trade and Development Commodity Yearbooks which show "Third World" commodity exports by value in the period 1970–1998 as being in order of crude oil in first place, coffee in second, followed by sugar, cotton, and others. Coffee continues to be an important commodity export for developing countries, but more recent figures are not readily available due to the shifting and politicized nature of the category "developing country".[131]

text: International Coffee Day, which is claimed to have originated in Japan in 1983 with an event organized by the All Japan Coffee Association, takes place on September 29 in several countries.[134][135][136]

text: Health effects

text: A 2017 systematic review found that drinking coffee is generally safe within usual levels of intake, possibly excluding women during pregnancy and those having increased risk of bone fracture.[4] Results on clinical studies of coffee effects on health and disease were complicated by poor study quality, and differences in age, gender, health status, and serving size.[4]

text: Mortality

text: In 2012, the National Institutes of Health–AARP Diet and Health Study analysed the relationship between coffee drinking and mortality. They found that higher coffee consumption was associated with lower risk of death, and that those who drank any coffee lived longer than those who did not. However the authors noted, "whether this was a causal or associational finding cannot be determined from our data."[137] A 2014 meta-analysis found that coffee consumption (4 cups/day) was inversely associated with all-cause mortality (a 16% lower risk), as well as cardiovascular disease mortality specifically (a 21% lower risk from drinking 3 cups/day), but not with cancer mortality.[138] Additional meta-analysis studies corroborated these findings, showing that higher coffee consumption (2–4 cups per day) was associated with a reduced risk of death by all disease causes.[139][140]

text: Cardiovascular disease

text: Moderate coffee consumption is not a risk factor for coronary heart disease.[141] A 2012 meta-analysis concluded that people who drank moderate amounts of coffee had a lower rate of heart failure, with the biggest effect found for those who drank more than four cups a day.[142] A 2014 meta-analysis concluded that cardiovascular disease, such as coronary artery disease and stroke, is less likely with three to five cups of non-decaffeinated coffee per day, but more likely with over five cups per day.[143] A 2016 meta-analysis showed that coffee consumption was associated with a reduced risk of death in patients who have had a myocardial infarction.[144]

text: Drinking four or more cups of coffee per day does not affect the risk of hypertension compared to drinking little or no coffee; however, drinking one to three cups per day may be at a slightly increased risk.[145]

text: Mental health

text: Long-term preliminary research, including assessment of symptoms for dementia and cognitive impairment, was inconclusive for coffee having an effect in the elderly, mainly due to the poor quality of the studies.[4][146] There appears to be a beneficial relationship between coffee intake and Parkinson’s disease as well as coffee intake and depression.[4]

text: Parkinson's disease

text: Meta analyses have consistently found that long-term coffee consumption is associated with a lower risk of Parkinson's disease.[4]

text: Type II diabetes

text: In a systematic review and meta-analysis of 28 prospective observational studies, representing over one million participants, every additional cup of caffeinated and decaffeinated coffee consumed in a day was associated, respectively, with a 9% and 6% lower risk of type 2 diabetes.[147]

text: Cancer

text: The effects of coffee consumption on cancer risk remain unclear, with reviews and meta-analyses showing either no relationship[148][149] or a slightly lower risk of cancer onset.[150][151] Studies suggest that coffee consumption of 2 cups per/day was associated with a 14% increased risk of developing lung cancer, but only among people who smoke.[152]

text: Method of action

text: One psychoactive chemical in coffee is caffeine, an adenosine receptor antagonist that is known for its stimulant effects.[medical citation needed] Coffee also contains the monoamine oxidase inhibitors β-carboline and harmane, which may contribute to its psychoactivity.[153]

text: In a healthy liver, caffeine is mostly broken down by the hepatic microsomal enzymatic system. The excreted metabolites are mostly paraxanthines—theobromine and theophylline—and a small amount of unchanged caffeine. Therefore, the metabolism of caffeine depends on the state of this enzymatic system of the liver.[154]

text: Polyphenols in coffee have been shown to affect free radicals in vitro,[155] but there is no evidence that this effect occurs in humans. Polyphenol levels vary depending on how beans are roasted as well as for how long. As interpreted by the Linus Pauling Institute and the European Food Safety Authority, dietary polyphenols, such as those ingested by consuming coffee, have little or no direct antioxidant value following ingestion.[156][157][158]

text: Caffeine content

text:
Depending on the type of coffee and method of preparation, the caffeine content of a single serving can vary greatly.[159][160][161][162]
The caffeine content of a cup of coffee varies depending mainly on the brewing method, and also on the variety of seed.[163] According to the USDA National Nutrient Database, an 8-ounce (237 ml) cup of "coffee brewed from grounds" contains 95 mg caffeine, whereas an espresso (25 ml) contains 53 mg.[164]

text: According to an article in the Journal of the American Dietetic Association, coffee has the following caffeine content, depending on how it is prepared:[160]

text:
Serving size
Caffeine content

Brewed
7 oz, 207 ml
80–135 mg

Drip
7 oz, 207 ml
115–175 mg

Espresso
1.5–2 oz, 45–60 ml
100 mg

text: While the percent of caffeine content in coffee seeds themselves diminishes with increased roast level, the opposite is true for coffee brewed from different grinds and brewing methods using the same proportion of coffee to water volume. The coffee sack (similar to the French press and other steeping methods) extracts more caffeine from dark roasted seeds; the percolator and espresso methods extract more caffeine from light roasted seeds:[165][clarification needed What are the units?]

text:
Light roast
Medium roast
Dark roast

Coffee sack – coarse grind
0.046
0.045
0.054

Percolator – coarse grind
0.068
0.065
0.060

Espresso – fine grind
0.069
0.062
0.061

text: Coffea arabica normally contains about half the caffeine of Coffea robusta. A Coffea arabica bean containing very little caffeine was discovered in Ethiopia in 2004.[166]

text: See Low caffeine coffee.

text: Coffeehouses

text: Widely known as coffeehouses or cafés, establishments serving prepared coffee or other hot beverages have existed for over five hundred years.[citation needed] Coffeehouses in Mecca became a concern as places for political gatherings to the imams who banned them, and the drink, for Muslims between 1512 and 1524. In 1530 the first coffeehouse was opened in Damascus.[167] The first coffeehouse in Constantinople was opened in 1475[168] by traders arriving from Damascus and Aleppo. Soon after, coffeehouses became part of the Ottoman Culture, spreading rapidly to all regions of the Ottoman Empire.

text: In the 17th century, coffee appeared for the first time in Europe outside the Ottoman Empire, and coffeehouses were established and quickly became popular. The first coffeehouses in Western Europe appeared in Venice, as a result of the traffic between La Serenissima and the Ottomans; the very first one is recorded in 1645. The first coffeehouse in England was set up in Oxford in 1650 by a Jewish man named Jacob in the building now known as "The Grand Cafe". A plaque on the wall still commemorates this and the cafe is now a cocktail bar.[169] By 1675, there were more than 3,000 coffeehouses in England.[170]

text: A legend says that after the second Turkish siege of Vienna in 1683, the Viennese discovered many bags of coffee in the abandoned Ottoman encampment. Using this captured stock, a Polish soldier named Kulczycki opened the first coffeehouse in Vienna. This story never happened. Nowadays it is proven that the first coffeehouse in Vienna was opened by the Armenian Johannes Theodat in 1685.[171][172]

text: In 1672 an Armenian named Pascal established a coffee stall in Paris that was ultimately unsuccessful and the city had to wait until 1689 for its first coffeehouse when Procopio Cutò opened the Café Procope. This coffeehouse still exists today and was a major meeting place of the French Enlightenment; Voltaire, Rousseau, and Denis Diderot frequented it, and it is arguably the birthplace of the Encyclopédie, the first modern encyclopedia.[173]  America had its first coffeehouse in Boston, in 1676.[174] Coffee, tea and beer were often served together in establishments which functioned both as coffeehouses and taverns; one such was the Green Dragon in Boston, where John Adams, James Otis, and Paul Revere planned rebellion.[29]

text: The modern steamless espresso machine was invented in Milan, Italy, in 1938 by Achille Gaggia,[175] and from there spread in coffeehouses and restaurants across Italy and the rest of Europe in the early 1950s. An Italian named Pino Riservato opened the first espresso bar, the Moka Bar, in Soho in 1952, and there were 400 such bars in London alone by 1956. Cappucino was particularly popular among English drinkers.[176] Similarly in the United States, the espresso craze spread. North Beach in San Francisco saw the opening of the Caffe Trieste in 1957, which served Beat Generation poets such as Allen Ginsberg and Bob Kaufman alongside Italian immigrants.[176] Similar such cafes existed in Greenwich Village and elsewhere.[176]

text: The first Peet's Coffee & Tea store opened in 1966 in Berkeley, California by Dutch native Alfred Peet. He chose to focus on roasting batches with fresher, higher quality seeds than was the norm at the time. He was a trainer and supplier to the founders of Starbuck's.[177]

text: The international coffeehouse chain Starbucks, which began as a modest business roasting and selling coffee beans in 1971, was founded by three college students, Jerry Baldwin, Gordon Bowker, and Zev Siegl. The first store opened on March 30, 1971 at the Pike Place Market in Seattle, followed by a second and third over the next two years.[178] Entrepreneur Howard Schultz joined the company in 1982 as Director of Retail Operations and Marketing, and pushed to sell premade espresso coffee. The others were reluctant, but Schultz opened Il Giornale in Seattle in April 1986.[179] He bought the other owners out in March 1987 and pushed on with plans to expand—from 1987 to the end of 1991, the chain (rebranded from Il Giornale to Starbucks) expanded to over 100 outlets.[180] The company has 16,600 stores in over 40 countries worldwide.[181]

text: South Korea experienced almost 900 percent growth in the number of coffee shops in the country between 2006 and 2011. The capital city Seoul now has the highest concentration of coffee shops in the world, with more than 10,000 cafes and coffeehouses.[182]

text: A contemporary term for a person who makes coffee beverages, often a coffeehouse employee, is a barista. The Specialty Coffee Association of Europe and the Specialty Coffee Association of America have been influential in setting standards and providing training.[183]

text: Society and culture

text: Coffee is often consumed alongside (or instead of) breakfast by many at home or when eating out at diners or cafeterias. It is often served at the end of a formal meal, normally with a dessert, and at times with an after-dinner mint, especially when consumed at a restaurant or dinner party.[citation needed]

text: Break

text: A coffee break in the United States and elsewhere is a short mid-morning rest period granted to employees in business and industry, corresponding with the Commonwealth terms "elevenses", "smoko" (in Australia), "morning tea", "tea break", or even just "tea". An afternoon coffee break, or afternoon tea, often occurs as well.

text: The coffee break originated in the late 19th century in Stoughton, Wisconsin, with the wives of Norwegian immigrants. The city celebrates this every year with the Stoughton Coffee Break Festival.[184] In 1951, Time noted that "[s]ince the war, the coffee break has been written into union contracts".[185] The term subsequently became popular through a Pan-American Coffee Bureau ad campaign of 1952 which urged consumers, "Give yourself a Coffee-Break – and Get What Coffee Gives to You."[186] John B. Watson, a behavioral psychologist who worked with Maxwell House later in his career, helped to popularize coffee breaks within the American culture.[187] Coffee breaks usually last from 10 to 20 minutes and frequently occur at the end of the first third of the work shift. In some companies and some civil service, the coffee break may be observed formally at a set hour. In some places, a cart with hot and cold beverages and cakes, breads and pastries arrives at the same time morning and afternoon, an employer may contract with an outside caterer for daily service, or coffee breaks may take place away from the actual work-area in a designated cafeteria or tea room. More generally, the phrase "coffee break" has also come to denote any break from work.

text: Prohibition

text: Coffee was initially used for spiritual reasons. At least 1,100 years ago, traders brought coffee across the Red Sea into Arabia (modern-day Yemen), where Muslim dervishes began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as qishr (kisher in modern usage) and was used during religious ceremonies.[188]

text: Coffee drinking was prohibited by jurists and scholars (ulema) meeting in Mecca in 1511 as haraam, but the subject of whether it was intoxicating was hotly debated over the next 30 years until the ban was finally overturned in the mid-16th century.[189] Use in religious rites among the Sufi branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a heretical substance, and its production and consumption were briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV.[190]

text: Coffee, regarded as a Muslim drink, was prohibited by Ethiopian Orthodox Christians until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to Charles II outlawing coffeehouses from January 1676 (although the uproar created forced the monarch to back down two days before the ban was due to come into force).[29] Frederick the Great banned it in Prussia in 1777 for nationalistic and economic reasons; concerned about the price of import, he sought to force the public back to consuming beer.[191] Lacking coffee-producing colonies, Prussia had to import all its coffee at a great cost.[192]

text: A contemporary example of religious prohibition of coffee can be found in The Church of Jesus Christ of Latter-day Saints.[193] The organization holds that it is both physically and spiritually unhealthy to consume coffee.[194] This comes from the Mormon doctrine of health, given in 1833 by founder Joseph Smith in a revelation called the Word of Wisdom. It does not identify coffee by name, but includes the statement that "hot drinks are not for the belly," which has been interpreted to forbid both coffee and tea.[194]

text: Quite a number of members of the Seventh-day Adventist Church also avoid caffeinated drinks. In its teachings, the Church encourages members to avoid tea, coffee, and other stimulants. Abstinence from coffee, tobacco, and alcohol by many Adventists has afforded a near-unique opportunity for studies to be conducted within that population group on the health effects of coffee drinking, free from confounding factors. One study was able to show a weak but statistically significant association between coffee consumption and mortality from ischemic heart disease, other cardiovascular disease, all cardiovascular diseases combined, and all causes of death.[195]

text: For a time, there had been controversy in the Jewish community over whether the coffee seed was a legume and therefore prohibited for Passover. Upon petition from coffeemaker Maxwell House, the coffee seed was classified in 1923 as a berry rather than a seed by orthodox Jewish rabbi Hersch Kohn, and therefore kosher for Passover.[196]

text: Fair trade

text:
The concept of fair trade labeling, which guarantees coffee growers a negotiated preharvest price, began in the late 1980s with the Max Havelaar Foundation's labeling program in the Netherlands. In 2004, 24,222 metric tons (of 7,050,000 produced worldwide) were fair trade; in 2005, 33,991 metric tons out of 6,685,000 were fair trade, an increase from 0.34% to 0.51%.[197][198]
A number of fair trade impact studies have shown that fair trade coffee produces a mixed impact on the communities that grow it. Many studies are skeptical about fair trade, reporting that it often worsens the bargaining power of those who are not part of it. Coffee was incorporated into the fair-trade movement in 1988, when the Max Havelaar mark was introduced in the Netherlands. The very first fair-trade coffee was an effort to import a Guatemalan coffee into Europe as "Indio Solidarity Coffee".[199]

text: Since the founding of organizations such as the European Fair Trade Association (1987), the production and consumption of fair trade coffee has grown as some local and national coffee chains started to offer fair trade alternatives.[200][201] For example, in April 2000, after a year-long campaign by the human rights organization Global Exchange, Starbucks decided to carry fair-trade coffee in its stores.[202] Since September 2009 all Starbucks Espresso beverages in UK and Ireland are made with Fairtrade and Shared Planet certified coffee.[203]

text: A 2005 study done in Belgium concluded that consumers' buying behavior is not consistent with their positive attitude toward ethical products. On average 46% of European consumers claimed to be willing to pay substantially more for ethical products, including fair-trade products such as coffee.[202] The study found that the majority of respondents were unwilling to pay the actual price premium of 27% for fair trade coffee.[202]

text: Folklore and culture

text: The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.[204]

text: Johann Sebastian Bach was inspired to compose the humorous Coffee Cantata, about dependence on the beverage.[205]

text: Economic impacts

text: Market volatility, and thus increased returns, during 1830 encouraged Brazilian entrepreneurs to shift their attention from gold to coffee, a crop hitherto reserved for local consumption. Concurrent with this shift was the commissioning of vital infrastructures, including approximately 7,000 km of railroads between 1860 and 1885. The creation of these railways enabled the importation of workers, in order to meet the enormous need for labor. This development primarily affected the State of Rio de Janeiro, as well as the Southern States of Brazil, most notably São Paulo, due to its favourable climate, soils, and terrain.[206]

text: Coffee production attracted immigrants in search of better economic opportunities in the early 1900s. Mainly, these were Portuguese, Italian, Spanish, German, and Japanese nationals. For instance, São Paulo received approximately 733,000 immigrants in the decade preceding 1900, whilst only receiving approximately 201,000 immigrants in the six years to 1890. The production yield of coffee increases. In 1880, São Paulo produced 1.2 million bags (25% of total production), in 1888 2.6 million (40%), in 1902 8 million bags (60%).[207] Coffee is then 63% of the country's exports. The gains made by this trade allow sustained economic growth in the country.

text: The four years between planting a coffee and the first harvest extends seasonal variations in the price of coffee. The Brazilian Government is thus forced, to some extent, to keep strong price subsidies during production periods.

text: Competition

text:
Coffee competitions take place across the globe with people at the regional competing to achieve national titles and then compete on the international stage. World Coffee Events holds the largest of such events moving the location of the final competition each year. The competition includes the following events: Barista Championship, Brewers Cup, Latte Art and Cup Tasters.
A World Brewer's Cup Championship takes place in Melbourne, Australia, every year that houses contestants from around the world[208] to crown the World's Coffee King.[209][210]