Coffee is native to Ethiopia and has been prepared as a hot drink in Arabic countries for centuries. Today, the two largest producers of coffee are Brazil and Colombia. All of the coffee produced comes from only two commercially viable plant species grown throughout the equatorial ribbon. Coffea arabica grows well at high altitudes and produces beans with delicate but complex flavors. These beans are lower in caffeine. Caffea robusta (or Canephora) grows well at lower elevations and produces beans with more neutral flavors. Caffea robusta beans are high in caffeine.

After harvest, coffee beans are removed from the berries that encase them, dried, and shipped for roasting at their destination. The temperature and length of time coffee beans are roasted affect color and flavor. (See section titled "Roasts.") A variety of beans are often mixed together to create different flavor blends.

For decaffeinated coffee, coffee beans are treated prior to roasting. There are two methods available. Caffeine may be removed by chemically extracting it with a solvent (which is rinsed away before the beans are dried) or by steaming the coffee beans and then scraping away the caffeine-rich outer layers.

Instant powdered coffees are the result of removing water from brewed coffee through drying.

Freeze-dried granules or crystals come from brewed coffee that is frozen to a slush. The water is then evaporated.

Regular (American) is a medium roast resulting in a moderate brew.

French is a heavy roast for strong coffee.

Italian is a heavy roast for espresso.

European is two-thirds heavy-roast and one-third regular-roast beans.

Viennese is two-thirds regular-roast and one-third heavy-roast beans.

For the freshest flavor, buy coffee beans and grind only as much as you intend to use. Store unused beans in a tightly sealed container in a cool, dry place for up to two weeks, or freeze for up to three months.

Ground coffee that is purchased already ground becomes stale at room temperature in only a day or two after opening. Refrigerated, it will last about two weeks in an airtight container.

Instant and freeze-dried coffees should be stored in a cool place.

Espresso is a very strong coffee usually served in small cups often with a twist of lemon peel. It is usually brewed in a special appliance under steam pressure, using finely ground Italian-roast beans.

Café macchiato is espresso served in a small cup and topped with the foam of steamed milk.

Cappuccino is espresso with steamed milk added to the mix. It is served in a standard-size cup and topped with the foam of steamed milk. It may be dusted with sweetened cocoa powder and cinnamon.

Café latte is espresso with steamed milk served in a tall mug and topped with the foam of steamed milk.

Café au lait consists of coffee and hot milk in equal amounts.

Café brûlot (diable, royal) is coffee with orange, cloves and brandy that is flamed before serving.

Café mocha is coffee with milk and chocolate added.

Irish coffee is sweetened coffee with Irish whisky served in a tall glass mug topped with whipped cream.

Thai coffee is coffee mixed with sweetened condensed milk.

Turkish coffee is a strong coffee made by boiling grounds, water and sugar. It is prepared in a special pot.

Always use cold water to make coffee. If tap water has a mineral taste it may adversely affect the coffee flavor. Use bottled water instead.

• 1 coffee measure = 2 tablespoons coffee. Use one measure of ground coffee for every 6 ounces of water.
• The flavor of coffee can deteriorate very easily. Never boil coffee. Never reheat coffee. Never leave coffee on a heating element for more than fifteen minutes.
• Never reuse coffee grounds.
• Always clean the coffee grinder and pot after using to remove residual oils, which may become rancid.