Coffee

The history of the word coffee involves several phonetic difficulties. The European languages got the name of the beverage about 1600 from the original Arabicqahwah, not directly, but through its Turkish form, kahveh. This was the name, not of the plant, but the beverage made from its infusion, being originally one of the names employed for wine in Arabic.

Sir James Murray, in the New English Dictionary, says that some have conjectured that the word is a foreign, perhaps African, word disguised, and have thought it connected with the name Kaffa, a town in Shoa, southwest Abyssinia, reputed native place of the coffee plant, but that of this there is no evidence, and the name qahwah is not given to the berry or plant, which is calledbunn, the native name in Shoa being būn.

The caffeol supplies the flavor and the aroma—that indescribable Oriental fragrance that wooes us through the nostrils, forming one of the principal elements that make up the lure of coffee.

Caffein supplies the principal stimulant. It increases the capacity for muscular and mental work without harmful reaction.