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

3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]

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

10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

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

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 […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


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 future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]

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

Shopping cart0
There are no products in the cart!
Continue shopping
0