Coffee is one of the world’s most cherished beverages, yet not many know it has a history that extends beyond its traditional role as a drink. While commonly associated with morning routines and sweet treats, coffee’s application in savory cooking is both diverse and fascinating: thanks to its flavor profile—marked by bitterness, acidity, and depth—it proved to be a versatile ingredient in various culinary traditions.

The history of coffee started in Ethiopia, where, according to legend, a goat herder named Kaldi noticed the energizing effects of coffee beans after his goats consumed them; by the 15th century, coffee had reached Yemen, where Sufi monks used it to stay awake during long religious rituals. From there, it made its way to the Ottoman Empire, Persia, and Europe, becoming a staple in both cultural and culinary practices.