Coffee has played an important role in many societies throughout modern history.Coffee is one of the main pleasures in life for a large number of people and some people swear by it to get them started each day. There are several different types of coffee available such as decaffeinated and coffee beans.

Coffee is mainly grown in Africa but it is also cultivated in countries such as Brazil and Indonesia. Coffee is one of the most important commodities in the world, mainly because of how popular the product is as a beverage worldwide. It is estimated that almost seven million tonnes are produced annually.
 

Coffee preparation
Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps needed vary with the type of coffee desired and with the raw material being utilized, the process is composed of four basic steps; raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the now used and unwanted grounds.
Coffee is usually brewed by the user immediately before drinking. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Coffee is often vacuum packed to prevent oxidation and lengthen its shelf life.

Roasting
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper) or by specialised appliances. A coffee roasteris a special pan or apparatus suitable to heat up and roast green coffee beans.
Grinding
There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.
Brewing
Coffee can be brewed in several different ways, but these methods fall into four main groups depending upon how the water is introduced to the coffee grounds.
Boiling- Steeping- Filter-
Boiling
Boiling was the main method used for brewing coffee until the 1930s. And is still used in some Nordic and Middle Eastern countries. The aromatic oils in coffee are released at 96C (205F), which is just below boiling, while the bitter acids are released when the water has reached boiling point.
The simplest method is to put the ground coffee in a cup, pour in hot water and let it cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of Indonesia. This method (known as "mud coffee" in the Middle Eastowing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup) allows for extremely simple preparation, but the drinker must be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee (which can be avoided by dribbling cold water onto the 'floaters' from the back of a spoon). If the coffee beans are not ground finely enough, the grounds do not sink.
Turkish coffee (aka Greek coffee, Arabic coffee, etc.), a very early method of making coffee, is used in the Middle East, North Africa, East Africa, Turkey, Greece, Balkans and Russia. Very finely ground coffee, optionally sugar, and water are placed in a narrow-topped pot, and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. The resulting strong coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from small cups.
Steeping and Filter
It may be interesting to note that the amount of coffee used affects both the strength and the flavour of the brew in a typical filter coffee maker. The softer flavours come out of the coffee first and the more bitter flavours only after some time, so a large brew will tend to be both stronger and more bitter. This can be modified by stopping the filtration after a planned time and then adding hot water to the brew instead of waiting for all the water to pass through the grounds.
Pressure
Espresso is made with hot water at between 91 °C (195 °F) and 96 °C (204 °F) forced, under a pressure of between eight and nine atmospheres (800–900 kPa), through a lightly packed matrix (called a puck) of finely ground coffee. It can be served alone (often after an evening meal), and is the basis for many coffee drinks. It is one of the strongest tasting forms of coffee regularly consumed, with a distinctive flavor and crema, a layer of emulsified oils in the form of a colloidal foam standing over the liquid.
Coffee Storage
Coffee loses aroma and flavor with storage as the volatile components evaporate.Coffee beans are generally considered fresh up to 14 days after roasting. It is suggested to grind right before brewing to get the best results since aroma components are lost by up to 50% after 5 minutes of being ground. Roasted coffee can be stored for some time, depending on factors such as roast degree, UV light, humidity, etc. Vacuum-packing is not proven to extend storage life significantly. It is always better to buy small amounts of coffee for use over a short period of time, for example one week. No matter what methods are used to preserve roasted or ground coffee, aromas will still escape through time, and there is no method that can store coffee permanently without degradation of flavor. Some may suggest freezing roasted coffee beans to extend the shelf life, however, care must be taken that no water droplets condense on the coffee. Otherwise much of the aroma will be lost.
 

Presentation
Espresso-based, without/ with milk

• Espresso: see above under heading Pressure.
• Ristretto is an espresso drink where the weight of the ground coffee is equal to the weight of the brewed shots. The result is a "shorter" shot that is sweeter and more flavorful.
• Bica is a Portuguese espresso, longer than its Italian counterpart, but a little bit softer in taste. This is due to the fact that Portuguese roasting is slightly lighter than the Italian one. "Bica" is thus similar to "Lungo" in Italy.
• Lungo is different from an Americano. It is a "longer" espresso run through the machine; all the water runs through the beans, as opposed to adding water. With Italian roasting it extracts more bitter flavours.
• Americano style coffee is made with espresso (one or several shots), with hot water then added to give a similar strength (but different flavor) to drip-brewed coffee.
• Long black is similar to Americano, but prepared in different order (a double shot of espresso is added to water instead of vice versa); most common in Australia and New Zealand.

• Caffè breve is an American variation of a latte: a milk-based espresso drink using steamed half-and-half (light - 10 per cent - cream) instead of milk.
• Caffè latte or caffè e latte is often called simply latte, which is Italian for "milk", in English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte comprises one-third espresso and nearly two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino. A latte is also commonly served in a tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. A latte may be sweetened with sugar or flavored syrup. Caramel and vanilla and other flavors are used.

• Caffè macchiato, sometimes Espresso macchiato or "short" macchiato — macchiato meaning "marked" — is an espresso with a little steamed milk added to the top, usually 30-60 ml (1–2 oz), sometimes sweetened with sugar or flavored syrup. A "long" macchiato is a double espresso with a little steamed milk. This differs from latte macchiato below which is milk "marked" with espresso. A macchiatto may be 'traditional' or 'topped up' (extra milk added) depending on strength preferences.
• Cappuccino comprises equal parts of espresso coffee and milk and froth, sometimes sprinkled with cinnamon or powdered cocoa.
• Flat white is one part espresso with two parts steamed milk, but no foam, usually served in a cappuccino cup. This is a specialty of Australia and New Zealand, particularly favored in the latter. The difference between a flat white and a latte is that a flat white is usually stronger, served in a smaller cup, and has no foam.
• Galão is a Bica (Portuguese espresso) to which is added hot milk, tapped from a canister and sprayed into the glass in which it is served.
• Latte macchiato is the inverse of a caffè macchiato, being a tall glass of steamed milk spotted with a small amount of espresso, sometimes sweetened with sugar or syrup.
• Mocha is a latte with chocolate added.
• Cortado is espresso with a small amount of very lightly foamed milk added, in contrast to a macchiato's more frothy texture

Brewed or boiled, non espresso-based

• Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream. Some add sugar.
• White coffee is black coffee with unheated milk added. Some add sugar. (Note: though having a similar term, this is not to be confused with the Beirut herbal tea from Lebanon or the Malaysian Ipoh white coffee).
• Café au lait is similar to latte except that drip-brewed coffee is used instead of espresso, with an equal amount of milk. Some add sugar.
• Kopi tubruk is an Indonesian-style coffee similar in presentation to Turkish coffee. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of Java and Bali and their surroundings.
• Indian filter coffee, particularly common in southern India, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry), and chicory. The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk.
• Greek coffee is prepared similarly to Turkish coffee. The main difference is that the coffee beans are ground into a finer powder and sugar is added during the process. It does not contain other flavours and usually is served without milk. Greek coffee is served in a small cup with a handle, sometimes accompanied by a small cookie, and always with a glass of water.
• Indochinese-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is highly popular in Laos, Vietnam and Cambodia.

Flavoured Coffee

• Flavored coffee: In some cultures, flavored coffees are common. Chocolate is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of Mocha. Other flavorings include spices such as cinnamon, nutmeg, cardamom, or Italian syrups. In the Maghreb, the orange blossom is used as a flavoring. Vanilla- and hazelnut-flavored coffees are common in the United States; these are usually artificially flavored.
• Turkish coffee is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The crema or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added after the brew process begins, and often is flavored with cardamom or other spices. In many places it is customary to serve it with a tall glass of water on the side.

Alcoholic coffee drinks
Alcoholic spirits and liqueurs can be added to coffee, often sweetened and with cream floated on top. These beverages are often given names according to the alcoholic addition:

• Black coffee with brandy, or marc, or grappa, or other strong spirit.
• Irish coffee, with Irish whiskey, sugar, and cream. There are many variants, essentially the same but with the use of a different spirit:
  • • Café au Drambuie, with Drambuie instead of whiskey
    • Caribbean or Jamaican coffee, with dark rum
    • Gaelic or Scotch coffee, with Scotch whisky
    • Kahlúa coffee, with Kahlúa coffee liqueur
  • Café royal, with a flambéd and slightly caramelized teaspoonful of sugar and cognac
  
  Cold drinks
  • Iced coffee is a cold version of hot coffee, typically drip or espresso diluted with ice water. Iced coffee can also be an iced or chilled form of any drink in this list. In Australia, iced coffee is cold milk flavoured with a small amount of coffee.
  • Frappé is a strong cold coffee drink made from instant coffee and invented in Greece. Preparation: one spoonful of instant coffee (and sugar if one wishes) in a shaker with some water (and milk). It is shaken hard enough for one minute, then icecubes are added and it is served with a drinking straw because of the "foam" that is produced.