Two species dominate commercial production: Arabica (Coffee Arabica) and Robusta (Coffee Canephora)

World coffee production is split 60% Arabica and 40% Robusta

Arabica is a large delicate bush that grows at elevations of 600-2000 meters above sea level in Latin America, Central and East Africa, Asia and Oceania

Because Arabica is difficult to grow, the beans are more expensive than
Robusta beans

Arabica can be drunk pure or in blends with Robusta where it contributes acidity and body to the blend

Robusta is a hardier bush or tree that grows from sea level to 800 meters and is grown in West and Central Africa, South East Asia and South America

Robusta is more strongly flavored than Arabica and gives blends body and "kick"

The person who actually makes the coffee in a café or restaurant is called a "barista"

Proper coffee making requires the barista to make very precise measures of coffee amounts, water temperatures and pressures, and brewing times (e.g.
22-28 seconds)

Large doses (over 200 milligrams) of caffeine can disturb sleep, and can lead to headaches

Caffeine is also a diuretic and can cause dehydration

Extensive international research has shown no evidence of a linkage between caffeine intake and cancer, cardiovascular disease or any other function including pregnancy though moderation is still recommended for pregnant women.

Recent research suggests that people with a high coffee consumption (7+ cups a day) have a far lower risk of developing Type 2 (adult onset) diabetes