(Mayukh Saha) Around six centuries ago, the coffee that we are now used to consuming every day started appearing on tables across the world. It was a brilliant replacement because earlier versions were not very strong and they ranged from tea made with coffee beans to mixtures of animal fats and beans. Those who didn’t want the rush from drinking coffee had to look for alternatives like chicory which had the bitterness and smell of coffee. Then a hundred and fourteen years ago, in Germany, Ludwig Roselius, who had completed his apprenticeship with a coffee roaster, created a tasty substitute for coffee without caffeine.