As no other food had managed to do before, coffee has upset the food customs and tastes. Coffee has now definitely entered the rhythms and rituals of daily life.

To date, coffee is the second most important commercial asset in the world, counting an annual production of about 90-100 million bags of 60 kg each, offering job opportunities to more than 25 million people around the world.

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Coffee is obtained from the seeds of different varieties of the botanical species Caffea, which belongs to the Rubiaceae family. The most important coffee variety is the Coffea arabica that grows only in altitude. Nicknamed "highland coffee", it stands out for its particular qualities: multiple aromas, low in acidity and characterized by a low percentage of caffeine (0.8-1.3%). Another important coffee variety is Coffea canaphora, also called "robusta coffee". As the name already reveals, it is more robust than the widespread C. arabica, both as regards the resistance of the plant, and for its taste.

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Caffeine seems to be the real responsible for the spread of coffee around the world. Caffeine, in fact, is responsible for the physiological effects of coffee. The caffeine content can vary greatly depending on the variety, origin and location of the plant and can range between 0.2-2%. Caffeine is an alkaloid, which, when taken in small doses, stimulates the muscles and activity of the heart, increases blood pressure and body heat, and improves the activity of the kidneys.

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The first café dates back to 1647 in Venice and subsequently continued to establish itself in the great commercial and port cities of Europe: in 1652 it opened its first café in London, in 1659 in Marseilles and in 1666 in Paris. Until the middle of the 18th century, each large city housed at least one cafe, which became meeting points for the emerging bourgeoisie.