Ebook God in a Cup: The Obsessive Quest for the Perfect Coffee, by Michaele Weissman
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God in a Cup: The Obsessive Quest for the Perfect Coffee, by Michaele Weissman
Ebook God in a Cup: The Obsessive Quest for the Perfect Coffee, by Michaele Weissman
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From Publishers Weekly
From Ethiopia to Panama to Portland, journalist Weissman shadows today's vanguard coffee guys in their pursuit of the perfect, caffeinated beverage. With increased demand for specialty roasts superior to the mass-marketed offerings at Starbucks, Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. Alongside industry leaders from some of the U.S.'s top roasters—Counter Culture, Intelligentsia and Stumptown—Weismann treks to the birthplace of coffee, remote plantations, and international competitions where the best coffees in the world are cupped (or tasted), scored and where winners like Panamanian grower Hacienda La Esmeralda's revered Geisha coffee earn $130 per pound. Visiting both ends of the producer-consumer spectrum, she sheds light on the partnership between those who sell premium coffee and the impoverished who farm it—examining how specialty standards enable improved production, exceptional beans, fair prices and fatter pockets across the board. On the imbibing end, Weissman penetrates today's amped-up coffee culture: its sleek coffee bars, tattooed coffee-geeks behind the counters, fiercely competitive roasters working alongside champion baristas. Tagging along behind the main characters in today's specialty coffee scene, Weissman travels from the exotic to the expected to artfully deconstruct the connoisseur's cup of coffee. (May) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
From Ethiopia to Panama to Portland, journalist Weissman shadows today’s vanguard "coffee guys" in their pursuit of the perfect, caffeinated beverage. With increased demand for specialty roasts superior to the mass-marketed offerings at Starbucks, Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. Alongside industry leaders from some of the U.S.’s top roasters—Counter Culture, Intelligentsia and Stumptown—Weismann treks to the birthplace of coffee, remote plantations, and international competitions where the best coffees in the world are cupped (or tasted), scored and where winners like Panamanian grower Hacienda La Esmeralda’s revered "Geisha" coffee earn $130 per pound. Visiting both ends of the producer-consumer spectrum, she sheds light on the partnership between those who sell premium coffee and the impoverished who farm it—examining how specialty standards enable improved production, exceptional beans, fair prices and fatter pockets across the board. On the imbibing end, Weissman penetrates today’s amped-up coffee culture: its sleek coffee bars, tattooed coffee-geeks behind the counters, fiercely competitive roasters working alongside champion baristas. Tagging along behind the main characters in today’s specialty coffee scene, Weissman travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee. (May) (Publishers Weekly, March 31, 2008)
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Product details
Hardcover: 288 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (April 18, 2008)
Language: English
ISBN-10: 0470173580
ISBN-13: 978-0470173589
Product Dimensions:
6 x 0.9 x 9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#192,735 in Books (See Top 100 in Books)
WARNING: "ranty" review ahead. Stop reading if you are easily annoyed/insulted, or if you drink instant coffee; go find a black sharpie and dip it in hot water instead. I assure you it tastes better.I am often taken aback by the degree of apathy some people display regarding their coffee choices. For being such a popular drink (and the world's 2nd most traded commodity, after crude oil) its place in the long, daily train of consumer considerations ranks between: paper vs. plastic, Sunoco vs. Shell, Dasani vs. Evian, ballpoint vs. rollerball, Kleenex vs. Puffs, to go out and vote, or not. And this, fellow reader, is very telling...But before you roll your eyes and accuse me of being a coffee snob, please ask yourself the following: when you go to a bar, do you just ask for any beer? Or when you go to the butcher, will any choice of meat do? How about cheese? Do you care if it's Muenster or Swiss or American that goes in your Sandwich? Maybe you don't care if it's bottled blue cheese on your pasta? If this sounds like you, please stop. If it's not, then why is it OK to behave that way towards coffee? Do you know where it comes from or the process by which it ultimately ended in you cup?For a culture that places so high a premium on individual expression and freedom, I find that very little of it is exercised when it comes to coffee. The latitudes here seem to straddle the all too familiar choices of Dunkin's or Starbucks or Wawa or worse, the many flavors of creamer that "smooth things out". Maybe Folgers or Maxwell House for the the value conscious. But that's about it.Ok. Fine. These are all completely safe choices, but my point is that as a worldly consumer one can do much better than the pedestrian options listed previously. Popular American coffee culture is, by and large, surprisingly insular despite being deeply entrenched in the DNA of an axis of dissemination of all things "trendy" and innovative.Now, I am not saying one should start shelling out a fortune for specialty coffee and start studying the different methods and ratios and blends with the zeal of a sommelier (nor am I suggesting you start wearing skinny jeans, tattooing yourself or piercing your various appendages), but it is entirely within the province of the average American to elevate their relationship with coffee, and by extension their view of coffee as a complex commodity, to places beyond the mundane, insipid, pre-packaged, just-get-me-through-the-day status it currently holds. In other words, coffee can be more than just warm caffeine. And all it takes is very little effort.For my part, I'd like to think that I have been successful in re-wiring my friends and co-workers to start appreciating the subtleties in coffee and for introducing them to brewing practices that can turn a chore into a short moment of contemplative office Zen. It is also quite rewarding when I sneak in a new single origin coffee without warning, and watch them sip once, knit their eyebrows in a bit puzzlement, sip twice, and then ask me, "hey, where is this one from? Tastes Kenyan!" Yes, not all coffee tastes the same.This book is, in a sense, about the guys that are trying to accomplish the above, but in a massive scale. It is about small, regional roasters, about coffee farmers in places long exploited by multinationals, and about a relatively new approach to sustainability and fairness that seeks to transform the business, starting with the little guy.At times the author meanders a bit, making the story feel disjointed and unfocused, but overall I came away better informed about Third Wave specialty coffee, its various playgrounds and players, and the magnitude of the effort they've undertaken.At it's conclusion, I couldn't help but to feel a bit saddened, though. As these smaller shops expand and become more profitable and visibly disruptive to the major players, it is inevitable that big money will lure some of these operations to the pocket of big corporations whose governing responsibility is profitability above all. This is the way of Blue Bottle Coffee, now owned by NESTLE. And believe me, the have started to take notice (just google: "Hip coffee is big business").Though he future of specialty coffee and its farmers is decidedly uncertain (read the book), today the industry is still strong and surging in popularity. Which is good news as it will hopefully infuse it with a new wave of hard working, caring luminaries like the ones in the pages of Weissman's book, willing to continue to improve the quality and sustainability of that one staple of our daily consumption we could all do more to inform ourselves about.
Like some of the other low star reviews said, this book was more like a fan writing about these "coffee guys" and not much else. I can see it being interesting on some levels about the history of third wave coffee, but I couldn't get over it just sounding like she was gushing about them. Unfortunately, it was to the point where I couldn't finish it.
If you're a coffee professional or just fascinated with coffee, this is a great book for you. It's among the best writing that I've seen regarding coffee, and I think she does a great job of telling this story.
I wasn't expecting much out of this book, as it's about a very trendy topic, but it's a wonderful snapshot of the "Third Wave" era of coffee and how it came about. The book greatly benefits from the fact that the writer is actually, well, a writer. Lots of familiar figures from now-well-known coffee powerhouses like Intelligentsia and Stumptown. I had to run out and try a cup of geisha after reading this.
Gave this as a gift to a coffee lover in my life and the good news is he LOVED it! The bad news is it convinced him to seek out some kind of special coffee that is $100 a pound. I think it could become a habit.
Oh if only a book like this could replace coffee table books!The author of God in a Cup does a superb job relating the growth of the specialty coffee world to the reader in a work that holds an accessability few other books devoted to the topic can claim. We join her right as she begins to elevate her palate, affording a non-indoctrinated reader the opportunity to investigate and grow while reading along. Of course, few have the opportunity to tag along with a couple of the industry's buyers as they head off to origin, but I feel that is where this work shines. Weissman does a superb job relating the humor, confusion, joy, and frustration of making dealings with growers and middlemen and jumping into the fray at conventions held by and for the professionals so deeply steeped in their world that it can be simultaneously exhillarating, alienating, and exhausting to try and join in.This book is a case where the entire title must be given its due. This is a work that conveys the obsession of coffee geekdom in such a way that those involved really must admit that it is indeed obsession. But it is infectious, joyous obsession and here is is written well enough to spread that enthusiastic sense of discovery to the reader. I could not help but pull a shot of espresso on my day off at the cafe I work at after reading one chapter and the descriptions of some coffees really do demand accompaniment with a cup of Panamanian coffee. I am personally not a fan of the Clover coffee brewing system (vacpot and presses for life), but still felt excitement reading about their use to highlight flavors.You should know that this is a book about the quest for great coffee, not a book about great coffee. It is about the people involved, not the product, and does not pretend to be about the beverage that results from so many people's work despite the wonderful descriptions of coffee that filter in and out throughout the book. The author's and our two primary featured buyers' journeys are the focus here.A must read for coffee enthusiasts.
Cool book about coffee and what it takes to get it to your cup.
Excellent book. The verbiage does linger on occasion. Nonetheless, this book offers good insight into speciality coffee. Clearly a book I do and will continue to recommend.
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