I thought I’d try a little video review of a grinder I’ve been using at home for about 3-4 months now.
A little over a year ago I asked on here if people were interested in a best of jimseven.com book. Enough people said yes that I thought it was worth pursuing and over the last year I’ve been working on turning this into a reality.
I’ve invested my time and money and the book is now done. The cover is designed, the book layout is done, proofreading and copyediting are done. It is now ready to go to print. Printing books is expensive, especially if you want to print a cloth bound, foil debossed hardback book because you think books should be beautiful things.
Over the last decade, I’ve never monetised this blog. Instead, I chose to cover the costs of creating and running it from my own pocket. My motivations for writing here were always to learn and share, and this was never a thing I wanted to mix with money.
Obviously selling this book is different. I’m proud of the work I’ve done here, and in the process of selecting the contents of the book I’m still surprised at just how much I’ve written here. In going back through the archives I felt posts that I liked a lot have likely gotten lost, and I think this is a good opportunity to share them again.
I wanted to make a book to take the best of what I’ve written and to make it easy and enjoyable to read. I also wanted it to be beautiful. If you don’t want a physical book then there’ll also be an ebook (in both .mobi and .epub version) available too – properly formatted for those devices.
The book is going to be a hardback with the same dimensions as the World Atlas of Coffee. I wanted them to look good sat next to each other on a shelf. It isn’t quite as long as the Atlas, at 200 pages, but the slightly heavier paper stock means it will be pretty close in size. Despite the small run size, I’ve done my best to keep the price as low as possible. I’m am interested in producing something I’m proud of, and that I love, and making it as accessible as possible.
I’m hesitant to ask you, my reader, for much. I’d love your support for this project, and it would mean a lot. I hope that, over the years, you’ve found something of value here.
Whether your support comes as backing the project and buying a book, or just sharing it on social media with people who might enjoy it, I am very grateful for your support.
- The ebook version will be available ongoing ↩︎
We’re running a little competition over at Coffee Jobs Board What you can win The World Atlas of Coffee (signed) The Coffee Roasters Companion (signed) – Scott Rao The Professional Barista’s Handbook (signed) – Scott Rao Everything But Espresso (signed) – Scott Rao Water for Coffee (signed) – Christopher H. Hendon & Maxwell Colonna-Dashwood Modulating… Continue reading
I had high hopes for London. You might claim they come from a place of misguided optimism, and I’d probably struggle to argue with you. The city and much of the UK seems to be at an inflexion point of coffee industry culture. I rarely talk about Square Mile Coffee Roasters on here but, in this… Continue reading
We’ve rolled out a few new features on Coffee Jobs Board this month. I want to talk about where we are going with it, because I hope it will be something valuable and useful. There’s been a lot of talk about pay, transparency and gender in coffee. I’m interested in providing useful benchmarking for people… Continue reading
If you’ve started a business, or have thought about starting a business, then you’ve probably created a very specific spreadsheet. It’s the one that tells you how much profit you’re going to make. It is, I suspect, lying to you. If you’ve started already then chances are you’ve worked out that your spreadsheet lied, and… Continue reading
I quite enjoy writing these end of year posts. They’re more fun than the predictions posts I used to make in the past, sort of… Words written on the blog: 15,575 (2016) Vs 18,376 (2015) I wasn’t surprised that I wrote less this year. I actually posted more often, but there were a bunch of shorter… Continue reading
Ordering the pâté in a restaurant is an interesting thing to me. It tells me a lot about a chef and the empathy within the business. This has nothing to do with ingredients or preparation. It has to do with toast. All too often I get to the last few bites of the dish, and more often… Continue reading
While I’ve been playing around learning to make videos over the last few months, I haven’t really posted them here. I thought sharing this one would be fun. I spent 5 days in China (I’m currently in Japan, heading to Auckland tomorrow) and it was a pretty intense experience. Getting to share the book like this (I hadn’t really done much touring to promote it) makes me want to do more stuff like this. I am scheming for the start of next year…
The video is really just supposed to be a bit of fun, and perhaps a vague answer for people who want to know exactly what it is I do for a living…
The historical data for coffee pricing causes me some headaches. The C-Market price for coffee is currently about $1.55 per lb. Looking at historical data, you can see that in February 1982 the price of coffee was $1.28 per lb. So, in the simplest terms, you might see coffee as being more expensive now. The… Continue reading
The coffee industry is unusual. Over the years, for a variety of reasons, the supplier/customer relationships between roasters and cafes (and also consultants and cafes) has grown deeper and deeper. The root of this depth was, for a long time, control. Creating a dependent relationship, where the cafe needed the supplier for everything from product,… Continue reading