KNOCKBOX ENCYCLOPEDIA ENTHUSIASM
Arabica
Camellia sinensis
Dear Fresh Cup, I wanted to let you know how much I appreciated seeing the
magazine take a detour from the norm to put together such a tremendously helpful resource in the Café Encyclopedia issue (August 2012). I thought I had a pretty good grasp on the vocabu- lary of the industry. But I must admit I found the content quite helpful for getting myself caught up with the language of the trade. And I think that publishing this encyclopedic take on the terms will help provide just a bit more common ground in an ever- changing industry where nearly everyone seems to have their own opinion, approach and definition. I own and operate a boutique retail-roasting café that places a
strong emphasis on coffee education. While it's important to me that my staff has a grasp on more than simply the café terms, it has been a challenge to find a well-done, industry-wide, succinct resource to provide during training. This Café Encyclopedia issue is now required reading for our entire staff.
Regards, Tim Taylor
Ipsento Coffee & Coffee Ambassadors Chicago, Ill.
DON'T HAVE THE CAFÉ ENCYCLOPEDIA? Want to purchase more copies for your staff? Head to freshcup.com, click the Subscribe link, then choose Special Issues.
16 Fresh Cup Magazine freshcup.com
Dear Fresh Cup, Just received your Café Encyclopedia and am afraid that I will have to make it my handbook on the shelf here.
Regards, Mireya Jones
Jones Coffee Roasters Pasadena, Calif.
Dear Fresh Cup, I'm the owner of an independent coffee shop called Gypsy
Donut and Espresso Bar in suburban New York. We loved the encyclopedia issue and will be buying additional copies for our shop—we do brew classes and will be making these available to our students.
Regards, David Schloss
Gypsy Donut and Espresso Bar Nyack, N.Y.