Early Arabs ate coffee by chewing the whole fruit (Coffee Cherry) to absorb its juice. Later, they mixed ground coffee beans with animal fat to use them as physical supplements for long-distance travel. It was not until about A.D. 1000 that green coffee beans were boiled in boiling water to become fragrant drinks. After another three centuries, Arabs began to bake and grind coffee beans. Because drinking is forbidden in the Koran, Arabs consume a large amount of coffee. Therefore, religion is also a big factor in the widespread popularity of coffee in the Arab world.

It is said that around the 10th century A.D., on the Ethiopian plateau in Africa, there was a shepherd Carl. One day, when he saw a goat, he suddenly seemed very excited and excited. He thought it strange. Later, after careful observation, he found that these sheep were excited after eating some red fruit. Carl tasted some curiously and found that he felt refreshed and excited after eating, so he picked some of this incredible red fruit and took it home to the local people to eat, so its magical effect was spread.