I picked up The Monk of Mokha on the back of learning more about coffee. Latest chapter about the history and how it spread across the world is nothing short of amazing and worth the price of admission. If you’re curious about coffee, highly recommended.
@kaa I just read an excerpt on the Penguin Random House site and it looks really interesting. I have to admit to being a fan of strong, dark roasts that are said to erase subtlety and regional characteristics, but maybe this book will change my mind. On the other hand, I have no memory for tastes or smells so it may be that anything other than strong, dark roasts will always be wasted on me ☹️
@artkavanagh great book, but interesting you mention the regional characteristics. in 2020 I focused on technique of making coffee with the different tools i had (not really gotten to espresso level yet). 2021 was all about the beans. So Ethopia and South America. Can certainly tell the difference between the two - although my favourite flavour is Costa Rica beans (not mentioned specifically how it got there in the book, so might do a little digging of myself).