Was coffee originally chewed?

December 31, 2025 •

4 min read

Long before the morning brew was a global ritual, early African tribes, particularly the Oromo people of Ethiopia, consumed coffee in a surprisingly different way. Historical evidence suggests that the original method of consuming coffee was not as a drink, but by chewing it, often mixed with animal fat to create an edible, nutrient-dense energy ball.

Quick Summary

Early coffee consumption involved chewing raw berries or energy balls made from coffee and animal fat. This tradition in ancient Ethiopia predates brewing methods by centuries.

Key Points

Yes, It Was Chewed: Early African tribes mixed coffee berries with animal fat to create edible energy balls.
Nomadic Origins: Nomadic Oromo people in Ethiopia likely first consumed coffee this way for portable energy during travel and battle.
From Chewing to Brewing: The transition from a chewy snack to a brewed beverage happened centuries later, primarily in Yemen around the 15th century.
Aroma's Influence: The pleasing aroma of accidentally roasted beans was a key factor that inspired the first brewing, according to legend.
Energy Source First: Before its role in culture, coffee was prized simply for its raw, stimulating properties.
Enduring Tradition: Remnants of ancient consumption methods, like mixing ground coffee with ghee, still exist in some parts of Ethiopia.
Cultural Catalyst: The discovery of brewing transformed coffee from a functional food into a social and intellectual ritual.

The Roots of Chewing: Early African Consumption

For nomadic and warrior tribes in the Kaffa region of Ethiopia, coffee was more a functional fuel source than a pleasurable drink. Long before anyone thought to roast and grind the beans, these early consumers crushed the raw coffee cherries—the red, berry-like fruit of the coffee plant—and mixed them with animal fat. The resulting mixture was rolled into small, edible balls, which served as a practical and portable source of energy during long journeys and battles. This ancient 'power bar' provided not only the stimulating effects of caffeine but also a rich source of calories to ward off hunger and fatigue. This tradition highlights a fundamental difference in how coffee's properties were first utilized: not for its flavor, but for its raw, invigorating power.

The Discovery Story: Kaldi and the Goats

The most famous origin story for coffee consumption involves an Ethiopian goat herder named Kaldi. Legend holds that around the 9th century, Kaldi noticed his goats became unusually energetic and playful after eating the bright red berries from a certain shrub. Intrigued, he tried the berries himself and experienced a similar feeling of exhilaration. He shared his discovery with a local monastery, leading to one of the most pivotal moments in coffee history. The monks, initially skeptical, called the beans "the Devil's work" and threw them into a fire. The captivating aroma of the roasting beans, however, was what changed everything. The monks retrieved the beans from the embers, crushed them to extinguish the heat, and, in an attempt to preserve them, steeped them in hot water. The resulting dark, aromatic liquid was the world's first brewed coffee, and the monks found it helped them stay awake during long evening prayers.

The Evolution of Coffee Consumption Methods

This timeline illustrates the shift from primitive consumption to the modern beverage we know today.

Chewing (Pre-15th Century): The initial method of consumption involved grinding raw cherries and mixing them with animal fat to create an energy snack.
Fermenting (Around 1000 AD): Some tribes fermented the coffee cherries in water to create a type of wine.
Brewing Leaves (Early): The leaves of the coffee plant were sometimes steeped in hot water, much like tea, to create a milder stimulant.
Brewing Roasted Beans (15th Century): The practice of roasting, grinding, and brewing the beans as a hot beverage began to take hold in Yemen.
Coffeehouses (15th Century onwards): The emergence of coffeehouses in cities like Mecca and Istanbul marked a new era of social consumption.

Chewing vs. Brewing: A Historical Comparison


Feature	Chewing (Early African)	Brewing (Post-15th Century)
Form	Energy balls of crushed berries and animal fat.	A brewed hot beverage made from roasted and ground beans.
Purpose	Primarily for sustained energy and suppressing hunger.	For both stimulating effects and for its pleasing flavor and aroma.
Portability	Highly portable, ideal for travelers and warriors.	Less portable initially; required preparation and pots.
Discovery	Observation of stimulating effects in animals.	A serendipitous accident involving fire and monks.
Cultural Context	Functional, survival-based consumption.	Social, ceremonial, and intellectual gatherings in coffeehouses.
Taste Profile	Likely bitter, with the richness of animal fat.	Evolved from strong, medicinal brews to nuanced flavor profiles.

The Rise of the Brew and Global Spread

From Ethiopia, coffee traveled across the Red Sea to the Arabian Peninsula, particularly Yemen, where cultivation began in earnest. In the 15th century, Sufi mystics began using the beverage to remain alert during nocturnal prayers, cementing coffee's association with spiritual devotion. The flourishing port city of Mocha became a hub for the burgeoning coffee trade, with Arab merchants holding a near-monopoly on its cultivation and export.

From Yemen, coffee culture spread throughout the Islamic world and eventually reached Europe via trade routes. By the 17th century, coffeehouses were springing up in cities like Venice and London, becoming centers of intellectual and social exchange. The shift from chewing to brewing was a cultural revolution, transforming coffee from a functional foodstuff into a celebrated social ritual.

An Enduring Legacy

The story of coffee is a tale of incredible transformation, from a humble berry chewed for survival to one of the world's most sophisticated and culturally significant beverages. The fact that the initial method of consumption was so different from today's speaks volumes about human innovation and adaptation. While modern coffee culture has evolved significantly, traces of its ancient origins remain, including the cherished Ethiopian coffee ceremony that involves roasting and brewing beans with ceremonial reverence. So, next time you savor a freshly brewed cup, remember the nomadic warriors who chewed coffee for energy centuries ago.

For more on coffee's journey, visit the National Coffee Association.

Frequently Asked Questions

According to legend, an Ethiopian goat herder named Kaldi discovered coffee's energizing effects in the 9th century after observing his goats' behavior, which led to the first human consumption.

Early tribes in Ethiopia crushed the coffee cherries, mixed them with animal fat, and formed them into edible balls, which were consumed as an energy-boosting snack for sustenance during long journeys.

The practice of brewing coffee as a hot beverage emerged centuries later, with the first reliable records dating to the mid-15th century in Yemen, where Sufi mystics first used it to stay awake for devotion.

While chewing was practical for nomads, the accidental discovery of roasting beans and brewing the hot, flavorful liquid offered a more aromatic and culturally rich experience that gained widespread popularity.

Yes, variations of the chewing tradition persist. In some areas of Ethiopia, like Kaffa, people still consume ground coffee mixed with clarified butter (ghee) for its flavor and nutritional density.

Chewing small amounts of raw, unroasted coffee beans is generally safe, but consuming them in large quantities can cause digestive upset. The flavor is also significantly more bitter than roasted coffee.

For early tribes, the purpose of the coffee energy balls was to provide a portable and sustained source of energy, helping nomadic warriors and travelers fight fatigue and hunger.