Water from coffee condensation
I agree with Jan. The "coffee molecules", probably mostly alkaloids like caffeine, have larger and heavier structures than water molecules. I would expect most have dipole-dipole intermolecular forces, and (minor) hydrogen bonding may be present for some. 

When you heat the solution with thermal energy, when we zoom in to the molecular scale we see this energy us actually kinetic. The molecules move faster, and some at the surface break free of their attractions to their neighbors. Despite water being held together by the strong hydrogen bonding intermolecular force, water molecules will be first and most to gain enough energy to pop out of the liquid solution. As Jan said, there are many more water molecules that coffee solute molecules. Also, the coffee solute's greater weights will make them harder to bring up to speed (though as a general rule of thumb IMFs like H-bonds actually play a more significant role than mass). 

So those water molecules that pop out are far from their neighbors, so they constitute what we call a gas or vapor. There is much more water-gas above the solution than coffee-molecule-gas. This water vapor exerts a pressure based on how many molecules there are (and depending on kinetic energy / temperature), and we call this pressure from the gas above the coffee the "vapor pressure of the solution". The vapor pressure of water, despite being low relative to many organic liquids, is far higher than the vapor pressure of the molecules from coffee.

Think about the coffee residue in your pot, or the grounds - do they evaporate? Essentially no. There is essentially no vapor pressure, they are too bound by their IMFs to pop out and become gas (at temperatures a human usually encounters anyway). But water has a high vapor pressure, it is easily evaporated.

So when the gaseous water molecules encounter cooler surfaces, they will transfer some kinetic energy to the surface and transition from energetic gas state to lower-energy liquid state. This is the meaning of "condense". No coffee molecules condense, because none were in the gas phase to begin with (essentially).

Jan had a great point that these concepts are the foundation of the incredibly important process of distillation.