Schneider, Robert. “Coffee Culture”: Hot Coffee + Cool Spaces. The Images Publishing, 2016.
In his book, “Coffee Culture: Hot Coffee + Cool Spaces” by Robert Schneider, he describes thirty-three different interesting coffee shops located all around the United States. Each shop has a unique setting and location including historical buildings, art useless, arcades, and even an old cargo ship. Schneider discusses how “interweaving coffee with art, architecture, and historic preservation” adds a special yet diverse characteristic. The author continues to inform the reader about the evolution of coffee in “three waves”. First, coffee was used as a “fast, cheap, drink of caffeine” to help people get through the day. Second, coffee started being distributed through corporate chains with different syrups and toppings. Finally, drinking coffee became similar to drinking wine. A social interaction used to build relationships.
Coffee Culture provides background and comparison to other coffee shops and how coffee drinking has developed throughout the years as well as analyzes and interprets each coffee shop. Not only can I use this source to compare other successful coffee shops with Compass Coffee but also see the timeline of where Starbucks fits in. In addition, the book does a great job of capture the reader’s attention with interesting pictures and graphics.
Tucker, Catherine M. “Coffee Culture”: Local Experiences, Global Connections. Routledge, 2017.
In “Coffee Culture: Local Experiences, Global Connections” by Catherine M. Tucker, discusses how drinking coffee is the last and “final step” in connecting us to the farmers in nations around the world who produce it. Even in her title she suggests how our “local experiences” with coffee creates “global connections”. She further describes how coffee ties together the global economic system that is till evolving. Indeed, coffee is produced by some of the world’s poorest countries but these countries also happen to be the most biodiverse and endangered habitats in the world. For a while, coffee production has coexisted with forest but because the market favors “sun-grown coffee”, the forests have to be cleared and farmers need to use toxic agrochemicals. According to Tucker, coffee production is becoming one of the world’s most barring problems. She even compares them with social inequality along with environmental degradation.
Tucker’s research offers a background on coffee production that most people would never have considered. The rest of my articles talk about the “up and coming” coffee industry and methods of marketing new products to customers. However, I never thought, to think of what potential negative effect this could have on our environment. This article provides a counter argument to coffee production and offers a more environmentally conscious way to produce coffee.