A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

The new book takes the reader on a journey through the lives of coffee people around the world. 

BY VASILEIA FANARIOTI
SPECIAL ONLINE CORRESPONDENT

Photos courtesy of I’M NOT A BARISTA 

The I’M NOT A BARISTA team is back with yet another exciting project: publishing a book, titled 101 Coffee Stories. This book features 101 stories from every corner of the coffee industry and was launched on Kickstarter on October 11.  All profits from the new tome will go to the I’M NOT A BARISTA interns, volunteers, designers, and coffee people in need. Today at Barista Magazine Online, we’re taking a look inside this fascinating book and what it means for the coffee industry. 

Empowering Coffee People

Since its founding in 2019, I’M NOT A BARISTA’s goal has been to empower the people behind the cup. In 2020, they started collecting coffee stories from all over the world and sharing them on their website and social media. The new book, 101 Coffee Stories, is meant to reach a bigger audience and bring greater awareness to both the good and bad sides of the coffee industry. 

Quotes from coffee people in the book. "I am pursuing a career in data science and hope to use the skills I obtain and refine for good in the coffee sector someday." "Let's make coffee more of a community and less of a commodity." "For me, coffee is a matter of respect. It connects people. The coffee community inspires me every day." "I started researching and meeting a lot of people and getting more information from women in the industry. I realized that from the year 1993 up to now, very few of us women even attend competitions."
The book features the stories of 101 people in the coffee industry.

Over the years the team has collected, featured, and published more than 170 coffee stories from multiple countries across the globe. With this book, they hope to underscore the injustices in the coffee industry; they want to show consumers that coffee is not coffee without the millions of people behind every cup. 

A Look Inside 101 Coffee Stories

The 101 stories collected in the book come from people in different parts of the coffee industry. Those featured include coffee farmers in South America and Africa, roasters in Europe, baristas in the United States, global coffee consumers, and home brewers. These stories are grouped together based on common themes, with each having a minimum of two pages.  

A person sits in bed with a coffee mug, reading a copy of the book. The sheets are off-white. The reader wears a brown sweater. The photo is from above so we don't see the reader's face.
The book contains over 300 pages filled with rich content and no ads.

Images and illustrations are included throughout 101 Coffee Stories to create a visually stunning experience. Each story comes with a QR code that can be scanned so the user can listen to an audio version of the story. What’s more, the book is sectioned based on the hashtag algorithm, where content is organized by similar keywords. 

A stack of 101 Coffee Stories books. They have a yellow cover, and the number 101 is spelled out in coffee beans and cherries.
Proceeds from the book will go to coffee people in need and the interns, designers, and volunteers at I’M NOT A BARISTA.

The I’M NOT A BARISTA team is widely known for posting coffee stories on their Instagram account; using the hashtag algorithm to section the content is an innovative idea that brings social media and traditional print together. 

Kickstarter project backers can also choose an add-on option that includes a special edition of the Coffee Wristbands by the coffee community, an I’M NOT A BARISTA enamel pin, or bookmarks designed by coffee artists. The team hopes to eventually have this book on the shelves of local coffee shops so coffee lovers can learn more about the industry and the people behind it. If you wish to back this meaningful project, head to the Kickstarter page here. 

The front cover of 101 Coffee Stories.
101 Coffee Stories is currently seeking backers on Kickstarter.
ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories appeared first on Barista Magazine Online.

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

A Look Inside I’M NOT A BARISTA’s Book,101 Coffee Stories

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