Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau.

The goat herder Kaldi first discovered coffee when he noticed that after eating the berries from a certain tree, his goats became so energetic that they couldn't even sleep at night

.As word spread east and coffee reached the Arabian peninsula, it began a journey which would bring these special beans from Africa to all over the globe.

Roasting brings out the aroma and flavor that is locked inside the green coffee beans. A green bean has none of the characteristics of a roasted bean -- it’s soft and spongy to the bite and smells grassy. 

Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures.

When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.

The amount of time that the water is in contact with the coffee grounds is an important flavor factor. 

In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds. Cold brew, on the other hand, should steep overnight (about 12 hours).

Make it a priority to enjoy your coffee, after all, it was thoughtfully prepared. Take in the aroma, and be sure to notice the flavors in each sip.