Frenetic New Yorkers always seem to be overstimulated on caffeine. In fact, since the mid–1800s, most of the United States’ coffee has been imported through the ports of New York. One of the first grocers in the United States to sell pre–roasted and pre–ground coffee was a New Yorker, James Bennett (before that, households would roast and grind it themselves); he processed the coffee at his Fulton Street warehouse and had a thriving business by the 1880s. Over the years, immigrant communities have brought their own coffee drinks to New York, from muddy Turkish coffee to whiskey–warmed Irish Coffee to the classic cappuccino. Good old percolated coffee is still the most common, though, and the cry of “coffee, light and sweet” is a constant refrain at any deli during the morning rush.