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

Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

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

Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]

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

Design Details: A Petit Le Café Coffee in Midtown Manhattan

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


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 […]

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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