New York City Coffee: A Caffeinated History

by

Editorial Policy

Published on

Last updated on

new york city coffee

[I]t’s a narrative many of us can relate to: living in a city without fully understanding its history; working in an industry without realizing the extent of its roots. Until you commit to delving deeper into the backstory of a place or an industry, it’s difficult to discern what you don’t know.

new york city coffee
(Photo: courtesy of the History Press.)

Erin Meister (known by most coffee folks as just Meister), discovered that industry and place were inextricably linked while researching the history of coffee in New York City. A long-time New Yorker and coffee-industry veteran, Meister admits that she assumed there wasn’t much to uncover about New York’s contribution to the industry’s growth—but she quickly learned she was wrong.

New York City Coffee: A Caffeinated History examines the impact the coffee industry has had on New York, and the city’s contribution to the industry. The book explores four major aspects of coffee once it’s reached its country of consumption: green, roasted, café culture, and coffee drinking habits. Through interviews and profiles of luminaries past and present, trivia tidbits, anecdotes, and an abundance of photos, Meister takes readers on her journey of discovery, introducing people and places that have helped weave New York’s colorful tapestry, in turn shaping the coffee industry of present day.

New York City Coffee: A Caffeinated History
is due July 31 through the History Press. Pre-orders are available through powells.com.

Ellie Bradley is Fresh Cup‘s editor.

Share This Article

Ellie Bradley

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

The Cup In Hand: How Shape and Design Affect Coffee Drinking

The shape, weight, and feel of a cup can have a significant impact on the way you experience the flavor of coffee.
by Mikey Rinaldo | March 22, 2023

The Challenges of Coffee Certifications Go Beyond The Retail Shelf

Coffee certifications can be a valuable tool for farmers and roasters—but can be cost-prohibitive and difficult to navigate. We explore the benefits and challenges of certification programs before a coffee ever reaches the shelf.
by Anne Mercer | February 24, 2023

Let’s Talk About Coffee Certifications

B-corp, organic, fair trade: what do all the certifications gracing the shelves of coffee shops and grocery stores mean? We take a closer look.
by Anne Mercer | February 3, 2023

Sweet Companions: Creating The Perfect Coffee and Cheese Pairing

Its high fat content and overall creaminess makes cheese ideal for balancing coffee’s acidity.
by Madeleine Coghlan | January 24, 2023