Introduction of coffee to America

In 1700 French and British colonist introduce coffee planting to Central and South America.

The failure of the coffee crop in Java allowed countries in Latin America to increase their share of the world market.

The coffee appeared in the Caribbean and in 1727 Brazilian started coffee industry in the northern state of Para. The first coffee plant cultivated in Brazil, was reared by a Franciscan monk of the name of Vellosa in the garden of the convent of St. Antonio near Rio Janeiro.

By the mid of 19th century the coffee tree found its home in the states of Sao Paulo, Minas Gerais and as far south as Parana.

In North America, coffee was introduced as a beverage in 1668 and went on sale for the first time in Boston in 1670.

North American colonists emulated the coffee boom of the their mother country England, the first American coffeehouse opening in Boston in 1689.

New York sold its first coffee in 1683, and ‘King Arms’ opened in 1696 and famous cafes such as ‘Merchant’s Coffee House’ came later.

In the colonies there is was no clear distinction between the tavern and the coffee house.

Coffee was mentioned in shop-keeper’s announcements appearing in the Boston New Letter as early as 1714, and in other newspaper of the colonies during the eighteenth century. By mid of the 19th century, Americans were each drinking more than five pounds of coffee a year.

By 1880, the per capita total reach 8.4 pounds and by the end of the 19th century the United States was consuming 13 pounds per capital.
Introduction of coffee to America

History of Beverages in America

History of Beverages in America
The consumption of water is essential for human life. Throughout history, in rural areas water was easily accessible through river, wells and springs. In cities, water was usually provided by public pumps placed at intervals the streets.

Until the mid nineteenth century, the relationship between sanitation and drinking water was not understood and hence consuming water often caused illness.

One early solution was to combine water with alcohol. Although it was nor understood until almost the twentieth century, alcohol killed may of the germs present in the water.

In American colonial times, the most important American beverages were beer and hard cider made from apples. Where apples could not be grown, perry made from pears was a common alcoholic beverage.

The consumption of alcohol increased in the late eighteenth and nineteenth centuries as the price of rum declined. Wine did not become an important beverage in America until the late twentieth century.

There are many other beverages in America besides alcoholic ones. Tea was America’s most important hot beverage, but this slowly changed during the early nineteenth century as the price of coffee declined.

Hot and cold chocolate were minor beverage until massive commercial advertising promoted them during the 1930s.

Cows were important into the New World shortly after European colonization began, and milk was also consumed, particularly by children.

During the nineteenth century, milk was a proven disease-carrier and mother were urged to boil it before giving it to their children.

Milk did not become a safe beverage until beverage nineteenth century. Beginning in the early twentieth century milk producer launched major promotional campaign touting the healthful qualities of milk. As result, milk is now an important beverage for children and adults in America.
History of Beverages in America