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In addition to describing the benefits to “the stomach and the skin," the writers also note that the drink gives “an excellent smell to the whole body.” And it is true that coffee does have this unusual quality of appearing to retain its aroma through the sweat glands. In the days before baths were taken regularly and in areas where water was a scarce resource, this deodorant effect mush have been greatly appreciated.

One of the most common legends is that of a goatherd in Arabia who noticed that his goats became livelier after eating coffee berries. He reported his findings to the local abbot, who experimented on his monks, and they found that the brew helped them stay awake throughout their nightly prayers.

It was in Mecca that the first coffee houses, known as Kaveh Kanes, were established, and although they were originally religious in purpose, they quickly developed into centers of chess, gossip, singing, dancing and music. From Mecca they spread to Aden, Medina and Cairo.

Coffee houses soon became famous for their luxurious furnishings, owners vying with each other to attract customers. They became meeting places for both social and business reasons and, increasingly, as the home of political debate and dissent. At various times coffee was banned – at one stage, second offenders were sewn into a leather bag and thrown into the Bosphorus – but its respectability was assured when it became subject to tax.

Coffee finally arrived in Europe in 1615, having been brought by Venetian traders. This was several years later than tea, which was first sold in Europe in 1610, and many years after cocoa, which was brought from the New World by the Spanish in 1528.

Coffee soon became ubiquitous, with Arab drivers stopping alongside the road, roasting their beans, and preparing coffee. (The first coffee break!) Merchants and barbers served coffee to their customers, and Turkish wives could divorce their husband if he failed to provide them with coffee.

Traditionally, coffee was guarded jealously by the Arabians, who refused to allow the plant out of the country. In 1650 a native of India named Baba Budan strapped seven coffee seeds to his belly and smuggled them home, where he planted and nurtured them. Today, the descendants of these trees produce 1/3 of India's coffee.

The first reference to coffee in North America dates from 1668, when it is described as being drunk with sugar or honey and cinnamon. Soon after this, however, coffee houses were established in New York, Philadelphia and Boston and other towns.

Coffee houses in America differed from their European counterparts, tending to be centers for conservative elements rather than for radicals, republicans or the literati. They also often served as the venue for trials and council meetings in cities where there were few civic buildings.

What is Coffee?
Coffee comes from the Latin name of the genus Coffea. The genus is a member of the Rubiaceae family, which includes over 500 genera and 6,000 species, most of which are tropical trees and shrubs. All species of Coffea are woody, but they can be small shrubs or tall trees more than 32 feet high. The leaves range in color from yellowish to purple.

From the coffee drinker’s point of view, there are two major and two lesser species within the genus. Coffea Arabica, gives us Arabica beans, the quality coffee of the world and the only coffee to be drunk on its own, unblended. Arabica coffees are described either as “Brazils,” which come from Brazil and “Other Milds,” which come from elsewhere. Coffea canephora robusta, provides the robusta beans, which are often used to make Arabica go further. The average plant is a large bush with dark-green, oval leaves. The fruits are also oval and usually contain two flattish seeds. When only one bean develops, it is known as a peaberry.

The term “robusta” is actually derived from the most widely grown variety of C. canephora. It is a robust shrub or small tree that grows to 32 feet or more in height, but it has a shallow root system. The fruits are round and take up to 11 months to mature. The seeds are oval and somewhat smaller than the Arabica beans. Robusta coffee is grown in West and Central Africa, throughout Southeast Asia and, to some extent, in Brazil, where it is know as Conilon.

At present, Arabica coffee represents around 70 percent of the world’s production, but the proportion of robusta is increasing, largely because of the better yields that are possible from robust trees. In addition, Arabica trees are more prone to disease than plants producing robusta beans.

Both Arabica and robusta trees produce a crop 3-4 years after planting, and they are viable for 20-30 years, depending on conditions and care. Arabica trees prefer a seasonal climate with a temperature range of 59-75 degrees; robusta prefers warm, equatorial conditions with more constant temperatures of 75-85 degrees. Both species die when the temperature falls below freezing, although the Arabica trees are hardier, and both require an annual rainfall of about 60 inches.

The traditional way to grow coffee trees is to grow suitable trees nearby to shade the coffee trees and developing fruit from the hottest sun. In addition to limiting the damage that may be caused by direct sun, the trees help to conserve the moisture in the soil.

Coffee is grown on very large estates and in the smallest of forest clearings, and on almost every size of farm and smallholding between.

Tasting Coffee
Different coffees come from all around the world and are prepared in a variety of ways, offering the drinker a larger variety of flavors and styles, ranging from light to full bodied and from very acidic to lightly acidic. When a coffee is being appraised, the taster has 10 criteria to consider:
Type - robusta, washed, arabica
Taste - strictly soft, harsh
Body - lacking, too heavy
Acidity - some, too much at the top
Age - old to fresh
Defects - sour, grassy, musty
Cup - roast, watery, burned, old
Overall assessment - neutral, spicy, hard
Aroma - weak to strong
Fullness - slight to considerable

A professional coffee taster first assesses the beans, noting their appearance and aroma. Next, he smells a freshly ground sample. After the coffee has infused in water, the taster noses the brew. After 3 minutes, the brew is lightly stirred and smelled again. The resulting foam is removed and the tasting begins. The taster takes a spoonful of coffee into his or her mouth and "chews" it around before spitting it out. The procedure is repeated with all the samples and notes are made as each brew is sampled.

Roasting Coffee
When it is done well, roasting coffee beans is an art. The process creates flavor and aroma, and without it none of the flavor of coffee is apparent in the cup.

During roasting, the heat causes a series of chemical reactions to take place. Starches are converted into sugars, acids are created and others are broken down. The basic cellular structure of the beans eventually melts, causing the bean to "pop" just like popcorn. Proteins are broken down into peptides, and these emerge through the surface of the bean in the form of oils.

The roaster himself can cause damage to the bean. If the beans have not been roasted either to the necessary temperature or for long enough, the oils will not have been brought out to the surface, and the flavor will be bready. If the roasting is done at too high a temperature or for too long, the beans will taste thin and burned.

When the beans are taken from the roaster, they are cooled, preferably by air, but sometimes in water. The more quickly and completely the cooling is done, the better because roasted bean will continue to cook as they cool down.

The Perfect Cup of Coffee
There are several simple rules to observe if you want to make a good cup of coffee every time:

*Start with fresh, cold water. Filtered water is preferred, as this will remove the taste and odor of the chlorine and fluoride that are used in municipal water systems.

If your tap water does not have good flavor, we suggest bottled spring water. Since brewed coffee is 98% water, any off flavors in the water will ruin the flavor of your coffee. Make sure the temperature of your brewing water is at least 195o F (to 205o F) for a full, flavorful extraction

*To maintain the freshness of your coffee: Store coffee in an air-tight container and place it in a dark, dry, cool location. We do not recommend the use of your refrigerator or freezer for coffee storage.

Once your package of Monon Coffee has been opened, we recommend that you enjoy it within 14 days for optimal flavor and freshness.

*Grind the beans immediately before brewing: The proper grind size for your brewing method:

• A slightly sandy texture with flat-bottomed or cone-shaped filters.
• A coarse grind with a French press or percolator.
• If your grind is too fine, it will produce a bitter brew; if it is too coarse it will produce a weak, watery brew.

We strongly recommend that you use a burr type grinder or order your coffee ground.

• This will produce much better results than a blade type coffee "grinder" because the burr grinder produces a more consistent particle size. This allows for a more even flavor extraction during the brewing of the coffee.
• Properly pre-ground coffee (used within 14 days) will produce a better cup of coffee than coffee ground with a blade grinder just before brewing every time... we know this from our own experience with both kinds of grinders! We have never been able to achieve the same cup quality with a blade grinder at home as we can get with burr ground coffee.

*Use one-standard coffee measure (two level tablespoons) for every six ounce cup of coffee you are brewing. This will produce a cup that has the delectable flavors inherent in the coffee beans. Remember that using too little ground coffee will produce bitterness that only detracts from these flavors.

Once your coffee has been brewed, do not let it sit on a warming element for any extended amount of time (20 minutes or longer). Instead, we suggest that you pour it immediately into a carafe or thermos in order to maintain its heat and true flavors.

*Remember to warm your cup or mug before you put in the coffee.