There are a few well-known coffee roasters located just outside of Washington, DC, in the little state called Maryland and the coffee scene is dripping strong. One of the states’ coffee staples is Rise Up Coffee Roasters, a company that relishes in its Eastern Shore, Chesapeake Bay roots with the hashtag: #WeAreMarylandCoffee. Once you take a visit to Rise Up’s roastery, a renovated 1920’s gasoline station in Easton, it’s hard to argue with the company’s rich coffee culture.
Time Cupsoul’s first encounter with Rise Up Coffee Roasters was actually within Washington, DC, at a tiny pop-up cart right outside of Friendship Heights metro station. It was exciting to try a new iced drink from a small push cart decked out with coffee bags and a little umbrella. The iced coffee was delicious. This brief encounter with the company was positive.
Experiencing a time cupsoul is all about finding time that sparks inspiration, passion, illumination, serenity and escape. A visit to a coffee shop or chocolatier certainly may ignite this sense of creativity, but there is another avenue, via reading.
“The World Atlas of Coffee” by James Hoffmann is a perfect example of a time cupsoul in a book. The design of “The World Atlas of Coffee” is stunning, filled with gorgeous pictures of coffee berries, coffee farms, latte art, and only the best high-definition images of the coffee world that a reader could hope for.
The book starts by explaining the current coffee scene, then discusses the tree (the fruit, the varieties, harvesting, processing, roasting, and of course, tasting…), and then, delves into topics related to consumption, all in beautiful detail, with paragraphs, pictures, drawings, and text boxes filled with tidbits and explanations.
One element of the text especially relevant for Time Cupsoul is the chapter regarding brewing and drinks. Illustrations of popular espresso drinks are accompanied with the history and origin of liquid recipes, including the macchiato, cappuccino and flat white. Hoffmann provides insightful background on the name, contents and the drinks’ traditions to better equip a coffee lover with ideas for what to try next.
The subsequent part of the book is devoted to “origins,” which is most akin to a traditional atlas. Major coffee-growing regions are explored in fine detail, with maps showcasing the areas of cultivation and their flavor profiles, history of cultivation and/or drinking in the specific country, and bean traceability. As a reader, one can turn to the region (Africa, Asia, and the Americas), and then sort by country, such as, Ecuador, Colombia, or Indonesia, and discover at least a two-page spread of knowledge for each nation. Again, superb information for exploring new beans and roasts.
This book is so visually attractive that coffee novices will be delighted with the layout and typography. For coffee aficionados, this book is a gold mine.
In summation, “The World Atlas of Coffee” is filled with a great wealth of wonderful coffee information and Hoffmann serves it with an innovative atlas mentality (thus far only shared with “The World Atlas of Wine”). The amount of succinctly developed commodity research residing in one book is what makes “The World Atlas of Coffee” a beautiful addition to the coffee table, yes, and a book with an encyclopedia level of high regard.
For further information, an article regarding the opus (from the author himself), is found here.
The Swiss patisserie, Gerald, arrived in Tel Aviv in August and immediately set the standard for impeccable service, quality, flavor and decadence. Visible from Ibn Gabriol, a major street in the metropolis, Gerald’s large glass windows allow a preview inside of the shop.
Clean, exact, methodically placed pastries line up gently in a crystal clear display bar flanked by wooden shelves filled with coffee beans, white mugs and saucers, and, of course, a shiny silver espresso machine. The attention to detail at Gerald is geometric heaven. Placement and cleanliness reign supreme in a locale where sugar and chocolate could certainly escape and decorate the counters. Yet everything about Gerald remains pristine and correct. The display case begs to be photographed and admired.
In time cupsoul searching adventures, what has become increasingly evident is that a coffee shop affiliated with, or wholly containing a roastery, predicts good coffee. Though not the case 100% of the time, those that fit the description tend to embody a certain dedication to coffee excellence and ambiance. Again, not a rule, but a clue.
Ceremony Coffee Roastery & Espresso Bar in Annapolis does embody this dedication. I’ve frequented this location numerous times and each time am impressed with the quality of service, cleanliness, and liveliness so tangible in the space. As evident from the pictures, Ceremony’s drink selection is varied and innovative, never to leave the patron bored or disappointed with lackluster recipes.
This past weekend, visiting Nashville was magical. More specifically, the coffee at Crema Coffee Roasters showcased coffee-making as an art. From bean to brew, to that first taste on the lips, Crema treats coffee like a jewel begging to be extracted, revealed and polished. This time, the jewel isn’t set in a ring, it’s set for awe (and photographs) inside of a coffee mug. Please, let it “sparkle” and sip it slowly to appreciate its craft.
There is a deep attachment and love in my family for French culture — for not only the language but the country, fashion and the food. If there was a way that this post could be hidden from just my mom, who I want to surprise with this cafe, it would be done. Given that she may find it in her travel books regardless, it’s time to share an absolutely excellent example of French food in Tel Aviv: Da Da & Da Cafe on Rothschild Boulevard.
Da Da & Da is part of the Institute Français here in TLV, and its location is impeccable. Not a far walk from Independence Hall and main attractions on Rothschild, this is an essential cafe to stop by when in the city.