When Did Coffee Arrive in China?

Ever wondered when coffee first appeared in China—and how it went from a foreign curiosity to a café staple? The story isn’t just about beans and brews, but empire, trade, and cultural exchange. This article traces coffee’s journey into China, from its first mention in the 19th century to the rise of coffeehouses in the early 1900s.

Coffee was introduced to China in the late 1860s. The earliest documented evidence comes from 1866, when American missionary wife Mrs. Gopher published The Western-Style Cooking Guide in Shanghai, including a recipe that phonetically referred to coffee as "" and described basic roasting and brewing methods. Commercial coffeehouses began appearing by the late Qing Dynasty and early Republican period, around the turn of the 20th century.

What Does 'Coffee' Mean—and Where Does It Come From?

The word "coffee" originates from the Greek "Kaweh," meaning "strength and passion." Coffee is made from the roasted seeds (beans) of the Coffea plant, a tropical evergreen shrub in the Rubiaceae family. The beans are the seeds inside the fruit (called coffee cherries), which are processed, roasted, and brewed to create the beverage we know. Though its exact origin is debated, the most famous legend involves an Ethiopian shepherd who noticed his goats became energetic after eating red berries—leading to the first coffee discovery.

How Coffee Spread Across the Globe

Coffee drinking began in the Arab world, where beans were initially boiled for medicinal use, then adopted as a social and religious alternative to alcohol. By the 15th century, coffee spread to Egypt, Syria, Iran, and Turkey through Muslim pilgrims traveling to Mecca. The Ottoman Empire played a crucial role in introducing coffee to Europe. After the Siege of Vienna, leftover coffee supplies and Turkish brewing knowledge helped spark Vienna’s and Paris’s coffee cultures. By the 16th century, coffee had reached France, England, and beyond. It became a staple in European coffeehouses—spaces for political debate, socializing, and intellectual exchange. Italy later popularized espresso, further transforming global coffee consumption.

First Mentions and Early Tastings in China

In China, the earliest known reference to coffee appears in 1866, in The Western-Style Cooking Guide by Mrs. Gopher, an American missionary’s wife in Shanghai. The book, intended to teach Chinese cooks how to prepare Western food, included a coffee recipe. It described roasting coffee beans over high heat, stirring constantly to avoid burning, then grinding them fresh before brewing with hot water and adding a bit of butter—though notably omitting sugar. The Chinese workers preparing Western meals for foreigners likely tasted coffee through this exposure. Additionally, some foreigners invited Chinese officials to share coffee during meals, further introducing the drink to local elites.

The Rise of Coffeehouses in China

According to late Qing and early Republican-era writer Xu Ke, coffeehouses—resembling Western teahouses—began operating in cities like Tianjin and Shanghai, often established by Chinese entrepreneurs and serving sweets alongside drinks. While the exact date remains unclear, these establishments likely emerged in the late 19th to early 20th century. The term "" (kāfēi) was printed in the Chinese Dictionary (), with wider usage following in urban cafes and hotel lounges during the Republic of China period. By the early 1900s, coffee had transitioned from a foreign novelty to a more common sight in major Chinese cities’ cafés and eateries.

Frequently Asked Questions

When was coffee first introduced to China?

Coffee was first introduced to China in 1866, as documented in The Western-Style Cooking Guide by American missionary wife Mrs. Gopher in Shanghai. This book included a phonetic transcription of “coffee” as “” and described basic roasting and brewing techniques.

What was the first Chinese mention of coffee?

The first known Chinese mention of coffee appeared in 1866 in Shanghai’s The Western-Style Cooking Guide, which referred to coffee as “” and provided instructions for roasting, grinding, and brewing the beans with water and butter, though without sugar.

When did coffeehouses appear in China?

Coffeehouses began appearing in China in the late Qing Dynasty, around the turn of the 20th century. Writers like Xu Ke noted cafés in cities such as Tianjin and Shanghai that served coffee alongside sweets, modeled after Western tea houses.

How did coffee spread to Europe?

Coffee spread to Europe via the Ottoman Empire in the 16th century. After the Siege of Vienna, leftover coffee supplies and Turkish brewing methods helped establish coffee culture in cities like Vienna and Paris, leading to the growth of European coffeehouses.

What did early Chinese coffee taste like?

Early Chinese-tasted coffee, as brewed in 1866 according to the Western-Style Cooking Guide, was made by roasting beans, grinding them fresh, and brewing with hot water and butter—without sugar—which likely resulted in a rich but possibly bitter cup.

Who brought coffee to China first?

Coffee was first brought to China by Western missionaries and foreigners in the mid-19th century. The earliest recorded introduction is linked to the 1866 cookbook by American missionary wife Mrs. Gopher in Shanghai.

Recommended FrontStreet Beans for Exploring Asian Coffee

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