Why is there a day dedicated to coffee
In just a few days—on October 1—International Coffee Day will be celebrated around the globe. It’s an event that brings together millions of coffee lovers and speaks not only to the drink itself, but also to the culture and values surrounding it. The day is a chance to honor a centuries-old tradition and reflect on crucial topics such as sustainable farming and working conditions along the supply chain—from the farmer who harvests the cherries to the barista who serves that daily cup.
Officially launched in Milan during Expo 2015, the celebration is now global. There were, however, earlier observances: Japan marked a coffee day as early as 1983, and in the United States a National Coffee Day has been around since 2005.
So get ready: one week from now we’ll be celebrating one of the most widely enjoyed beverages in the world—and if you’re active on social, share your coffee moment with #InternationalCoffeeDay!
The history of coffee
Coffee’s beginnings sit between myth and history. According to legend, it was discovered in Kaffa, in southern Ethiopia (the word “coffee” is said to derive from Kaffa). A goatherd named Kaldi noticed his animals became unusually energetic after eating red berries. Curious, he tried them himself—roasted the seeds, ground them, and infused them—creating what amounts to the first cup of coffee and discovering its stimulating effect.
The first true coffee cultivation took root in Yemen, spreading into Arabia, Egypt, and the Middle East. Coffee reached Europe thanks to Venetian merchants and their trade routes with the East. In particular, credit goes to the baili, envoys of the Republic of Venice at the Ottoman court—keen observers who helped bring Eastern customs and products, including coffee, to Europe.
An important contribution came from Prospero Alpini, a 16th-century Italian physician and botanist, who documented coffee’s properties in De Medicina Aegyptiorum.
Initially viewed with suspicion—and even labeled a “devil’s drink”—coffee narrowly escaped a ban from the Church. Pope Clement VIII, pleasantly surprised by its taste, “redeemed” it by declaring it a “Christian beverage”.
From there, coffeehouses flourished across Europe: Caffè Florian in Venice (1720, the oldest still operating), Caffè Greco in Rome, and Caffè San Carlo in Turin became hubs for conversation and the exchange of ideas.
Today, coffee is far more than a drink—it’s a social ritual. In Italy, “having a coffee” means taking a break, meeting, catching up, strengthening bonds—from morning wake-up to after-dinner. Elsewhere the ritual is even more codified: in Turkey, preparation is part of a long-standing family ceremony; in Ethiopia, the coffee ceremony (Buna Tetu) marks moments of hospitality and community. Everywhere, coffee symbolizes friendship, sharing, and conviviality; a cup becomes an invitation to pause and create lasting memories.
Anecdotes
Artists and thinkers have long been enchanted by coffee’s aroma. J.S. Bach loved it so much he composed a coffee cantata. Beethoven preferred a strong brew and famously counted 60 beans per cup. Voltaire reportedly drank up to 50 cups a day. Italian writer Gabriele D’Annunzio dedicated an entire room at the Vittoriale to coffee, filled with pots and cups.
On screen, coffee is iconic: think Robert De Niro’s long, silent stirring of an espresso in Once Upon a Time in America, or the near-obsessive presence of coffee in David Lynch’s Twin Peaks. More recently, Hugh Jackman turned passion into purpose with the Laughing Man Coffee Foundation.
Coffee varieties
There are over sixty coffee species, but four dominate the global market—each shaping aroma, body, and taste in distinct ways.
- Arabica — The queen of coffee, about 70% of world production. It thrives at 600–2,000 meters in cool, stable climates. Expect a delicate sensory profile with floral and fruity notes, gentle acidity, and a clean, elegant finish. Cherished by connoisseurs, but also the most fragile—susceptible to pests and disease.
- Robusta — True to its name, it’s resilient and productive, growing even in tougher conditions. With nearly double the caffeine of Arabica, it yields a fuller body, bold flavor, hints of cocoa and nuts, and a dense, brown crema—widely used in espresso blends.
- Liberica — Native to West Africa, with large beans and an intense, sometimes woody or smoky profile. Less common globally, but memorable for its character.
- Excelsa — Identified in Africa in the early 20th century, often used to deepen blends thanks to its fragrant aroma and balanced, slightly fruity cup—soft and rounded.
Coffee brewing methods
Brewing falls broadly into two families:
- Immersion (maceration): prolonged contact between coffee grounds and water
- Percolation: water passes through a bed of coffee and drips into a vessel
Here are the main methods—each with its own story and cup profile:
- Pour-over: Slowly pour hot water over ground coffee in a paper filter. Born in the late 1800s and refined by Melitta Bentz in 1908, it highlights clarity and nuance for a clean, light cup that showcases subtle aromas.
- French press: Patented by Attilio Calimani in 1929 (evolving earlier prototypes), it steeps coarse grounds for a few minutes before pressing the plunger. Expect a full-bodied, velvety texture.
- Neapolitan flip pot (cuccumella): Invented in France in 1819 and later adored in Naples, it uses two chambers flipped mid-brew. The name comes from cuccuma (“small copper vessel”). It rewards patience with a soft, aromatic cup—perfect for unhurried sipping.
- Moka pot: An icon of Italian homes, created by Alfonso Bialetti in 1933—now a design classic. It produces an intense, characterful brew that powers everyday moments.
- Espresso: The most common method outside the home in Italy, pioneered by Achille Gaggia with a spring-lever system forcing hot water at high pressure through fine grounds. The result: a concentrated, creamy shot—the essence of Italian style.
- Turkish coffee: Among the oldest methods, prepared in the cezve (copper/brass pot) with ultra-fine grounds. Served unfiltered in small cups; tradition holds that the grounds can be “read” to tell fortunes. Expect a strong, spiced, ritualistic experience.
Around the world, one coffee at a time
In Italy, the permutations seem endless: beyond the classic espresso you’ll find ristretto, lungo, macchiato (hot or cold milk), corretto, decaf, shakerato, marocchino, and more. Meanwhile, global coffee chains—Starbucks foremost among them—have popularized all sorts of creative (and sometimes controversial) concoctions: Caramel Macchiato, White Chocolate Mocha, Caffè Mocha, Pumpkin Spice Latte.
Almost every country adds its special twist. A few standouts: Mexico’s café de olla with cinnamon and piloncillo (brown cane sugar)—and an alcoholic version with tequila and coffee liqueur; Spain’s sweet café bombón with condensed milk and café con miel with honey and cinnamon; Austria’s Wiener Melange blending coffee, egg yolk, sugar, and whipped cream; Germany’s comforting Pharisaer with rum and whipped cream; the timeless Irish Coffee marrying hot coffee, Irish whiskey, and cream; and Senegal’s Touba, spiced with grains of Selim (Guinea pepper) and cloves.
Where coffee is grown
Coffee is grown in the tropical regions of Latin America, Africa, and Asia, where the warm and humid climate favors the growth of plantations. Each country produces varieties with unique characteristics: Brazil is the world’s largest producer, accounting for 30–40% of global production, supplying both Arabica and Robusta beans. Next is Vietnam, which produces 17% of the world’s coffee and is famous for its Robusta variety. Other notable producers include Colombia, Indonesia (home of the prized Kopi Luwak), Mexico, Guatemala, Honduras, Peru, Ethiopia, and India. India is known for its Malabar Monsoon coffee, a unique variety due to its “monsooned” processing: after harvesting, the beans are exposed to the monsoon winds for several months. The humid winds swell the beans and alter their color and aroma, resulting in a low-acid coffee with earthy, chocolate, and spice notes.
Coffee consumption in Italy and worldwide
Coffee is the world’s second most-consumed beverage after water. Italy alone counts over 150,000 cafés, serving around 95 million cups a day. Yet, per capita, Italians aren’t the heaviest consumers: at 5.9 kg per person per year, Italy ranks 13th. The leaders are in Northern Europe—Finland tops the list at 12 kg, followed by Norway (9.5 kg), Iceland (9 kg), and Denmark (8.6 kg). Outside Europe, Canada stands out with 6.4 kg (10th place). Brazil, the world’s largest producer, ranks 14th in per-capita consumption.
Benefits and risks of coffee
For many Italians—and coffee lovers everywhere—the daily cup is a cherished ritual. What does caffeine actually do? Here are the key points, pro and con.
Benefits
- Stimulates digestion by increasing gastric and biliary secretions;
- Tones the cardiovascular and nervous systems, supporting alertness and focus;
- Promotes fat utilization and thermogenesis (a “lipolytic” effect) and, in higher amounts, can reduce appetite.
Risks (with excessive intake)
- Over-stimulation of gastric secretion can irritate the digestive system (hence coffee is ill-advised for ulcers, gastritis, or GERD);
- Cardio-nervous stimulation can worsen insomnia, hot flashes, and hypertension; higher doses may trigger tachycardia, blood-pressure swings, and tremors—even in healthy individuals;
- Coffee can inhibit calcium and iron absorption, potentially contributing to anemia and osteoporosis.
How much coffee per day?
A reasonable limit is about 300 mg of caffeine daily. One single espresso provides roughly 60 mg (about 5 shots to reach ~300 mg), while a moka-pot coffee is around 85 mg (a little over 3 cups). Keep in mind caffeine is also present in other foods and drinks (tea, chocolate, etc.). As a general guideline: up to three espressos per day for women and men with a smaller build, and four for men with a sturdier build.