Joe

April 15, 2012

Pithy and colorful, Joe takes the reader into the community of specialty coffee from the view of small-chain owners of Joe in New York City. Aiming to offer a hip treatment, the authors adeptly explain technical topics within their experiences, and this makes the work informative and personal. For instance, the owners' philosophy and beliefs are included but so are explanations of cupping, how professionals taste and evaluate coffee, and how to use a French press, complete with step-by-step instructions and photos. Also included is a brief introduction to the agriculture and history of coffee for perspective. The authors even explain how baristas make those patterns with milk. In addition to being richly illustrated and full of photographs, the book includes a glossary, resources, and a listing of other coffee shops (mostly in New York). VERDICT A great primer for those interested in specialty coffee and the specialty coffee business. There is enough well-written narrative to merit library purchase and ample images to qualify this as a great "coffee"-table book.--Lisa A. Ennis, Univ. of Alabama at Birmingham Lib.

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