This chapter introduces beverage plants that provide humans with coffee and tea, wine, and soy, almond, and flax drinks. It will also cover the history, cultivation, processing, and various brewing methods of coffee and tea. Beverage plants such as coffee, tea, and wine grapes have influenced human culture and economies for centuries. Coffee and tea, the world’s most consumed beverages after water, have rich histories dating back to Ethiopia and China. Cultivation of coffee thrives in tropical regions, while tea is grown predominantly in subtropical and highland climates. Both plants require specific environmental conditions, including altitude, temperature, and rainfall, to develop optimal flavors. The processing of coffee involves harvesting, drying, and roasting, which unlocks the bean’s flavor potential. Tea leaves undergo withering, rolling, oxidation, and drying, with variations in processing, producing various types such as green, black, and oolong teas. Wine grapes are cultivated in temperate regions, where their quality is influenced by soil, climate, and soil conditions. Understanding cultivation, processing, and brewing methods highlights the importance of these beverage plants in global traditions, economies, and sensory experiences.