Washingtonian hailed it as one of the “three [DC] bakeries you don’t want to miss,” it had a glowing write-up in the Washington Post, and Eater DC covered this shop as housing the “Steve Jobs of bread.” Welcome to Seylou Bakery & Mill, the capital’s first-ever mill-in-house, whole grain bakery in Shaw.
This is more than a song about coffee, it’s a short feature of a coffee family. Hope that you enjoy it as much as Time Cupsoul did!
Happy Valentine’s Day, coffee. We love you.
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.