Coffee bean in the context of "Coffee"

Vachellia erioloba, the camel thorn, also known as the giraffe thorn, mokala tree, or Kameeldoring in Afrikaans, still more commonly known as Acacia erioloba, is a tree of southern Africa in the family Fabaceae. Its preferred habitat is the deep dry sandy soils in parts of South Africa, Botswana, the western areas of Zimbabwe and Namibia. It is also native to Angola, south-west Mozambique, Zambia and Eswatini. The tree was first described by Ernst Heinrich Friedrich Meyer and Johann Franz Drège in 1836. The camel thorn is a protected tree in South Africa.

The tree can grow up to 20 metres high. It is slow-growing, very hardy to drought and fairly frost-resistant. The light-grey colored thorns reflect sunlight, and the bipinnate leaves close when it is hot. The wood is dark reddish-brown in colour and extremely dense and strong. It is good for fires, which leads to widespread clearing of dead trees and the felling of healthy trees. It produces ear-shaped pods, favoured by many herbivores including cattle. The seeds can be roasted and used as a substitute for coffee beans.

São Tomé and Príncipe, officially the Democratic Republic of São Tomé and Príncipe, is an island country in the Gulf of Guinea, off the western equatorial coast of Central Africa. It consists of two archipelagos around the two main islands of São Tomé and Príncipe, about 150 km (93.21 mi) apart and about 250 and 225 km (155 and 140 mi) off the northwestern coast of Gabon. With a population of 201,800 (2018 official estimate), São Tomé and Príncipe is the second-smallest and second-least populous African sovereign state after Seychelles.

The islands were uninhabited until Portuguese explorers João de Santarém and Pedro Escobar became the first Europeans to discover them in 1470. Gradually colonized and settled throughout the 16th century, they collectively served as a vital commercial and trade centre for the Atlantic slave trade. The rich volcanic soil and proximity to the equator made São Tomé and Príncipe ideal for sugar cultivation, followed later by cash crops such as coffee and cocoa. The lucrative plantation economy was heavily dependent upon enslaved Africans. Cycles of social unrest and economic instability throughout the 19th and 20th centuries culminated in peaceful independence in 1975 as a one-party communist state, which would remain in place until 1990. São Tomé and Príncipe has since remained one of Africa's most stable and democratic countries. São Tomé and Príncipe is a developing economy with a medium Human Development Index.

Coffee production is the industrial process of converting the raw fruit (the coffee cherry) of the coffee plant into finished coffee beans. About eight months after coffee cherries appear on a coffee plant, the cherries are harvested either by hand or by machine. Then they are, depending on the method, pulped and then dried or simply set out to dry. After this, the beans are stripped of their remaining dry skin and fruit residue. Once they are cleaned, sorted, and graded, they are suitable for distribution. While all green coffee, produced from immature coffee beans, is processed, the method that is used to process coffee varies, and significantly affects the flavor of coffee once it is roasted and brewed. Coffee production is a major source of income for 12.5 million households, most in developing countries.

Coffee preparation is the making of liquid coffee using coffee beans. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate).

Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often vacuum-packed to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage.

Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class and is the most commonly consumed psychoactive substance globally. It is mainly used for its eugeroic (wakefulness promoting), ergogenic (physical performance-enhancing), or nootropic (cognitive-enhancing) properties; it is also used recreationally or in social settings. Caffeine acts by blocking the binding of adenosine at a number of adenosine receptor types, inhibiting the centrally depressant effects of adenosine and enhancing the release of acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases cyclic AMP levels through nonselective inhibition of phosphodiesterase, increases calcium release from intracellular stores, and antagonizes GABA receptors, although these mechanisms typically occur at concentrations beyond usual human consumption.

Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, fruits, nuts, or leaves of a number of plants native to Africa, East Asia, and South America and helps to protect them against herbivores and from competition by preventing the germination of nearby seeds, as well as encouraging consumption by select animals such as honey bees. The most common sources of caffeine for human consumption are the tea leaves of the Camellia sinensis plant and the coffee bean, the seed of the Coffea plant. Some people drink beverages containing caffeine to relieve or prevent drowsiness and to improve cognitive performance. To make these drinks, caffeine is extracted by steeping the plant product in water, a process called infusion. Caffeine-containing drinks, such as tea, coffee, and cola, are consumed globally in high volumes. In 2020, almost 10 million tonnes of coffee beans were consumed globally. Caffeine is the world's most widely consumed psychoactive drug. Unlike most other psychoactive substances, caffeine remains largely unregulated and legal in nearly all parts of the world. Caffeine is also an outlier as its use is seen as socially acceptable in most cultures and is encouraged in some.

Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste.

The plant ranks as one of the world's most valuable and widely traded commodity crops and is an important export product of several countries, including those in Central and South America, the Caribbean and Africa. The coffee trade relies heavily on two of the over 120 species, Coffea arabica (commonly known simply as "Arabica"), which accounts for 60–80% of the world's coffee production, and Coffea canephora (known as "Robusta"), which accounts for about 20–40%.

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

Coffee tends to be roasted close to where it will be consumed, as green coffee is more stable than roasted beans. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and to ensure the freshest possible roasted coffee.