Coffee

Some like it hot, some like it cold.

Left unattended, the ubiquitous coffee table quickly becomes a gatekeeper of everything from last October’s cable bill (you paid that, didn’t you?) to the feet of undisciplined friends and family. We know you run a tighter ship than most and appreciate how a well-placed read can stimulate conversations faster than a triple shot.

Something about sitting atop an unexplored peak to watch the sunrise while enjoying your favorite coffee just feels right. Maybe it’s the sub-freezing temperatures and obligatory wind chill, or it’s the all night trek catching up with you.

If you need proof of coffee practiced as an obsession, art form and science, this quick video — a “how-to” on making a cup of espresso — is exhibit A. Intellegentsia Coffee in Venice, California can come off as a little pretentious at first; but what you’re really seeing is an unabashed expertise in truly great coffee.

Instant coffee belongs to the category of cultural food relics, the type of product introduced at a World’s Fair, perfected with the help of military research, and eventually relegated to the pantries of grandmothers everywhere. It’s a food item for people at the fringes: too old, too tired, too time-strapped, cookies for breakfast, sweatpants all day.

When you’re drinking coffee named after a mesh wire size, you’ve reached that level of serious entanglement that some might call obsession.

Let’s face it: the average North American spends less time contemplating the beans behind his morning motivator than it takes his barista to scowl disapprovingly. To open his eyes and shed a little light into those dark waters, the GP team delves into the differences between single origin and blended coffees.

Where did that coffee in your hand come from? We profile the major coffee growing regions of the world, helping you make an informed decision when it comes to Brazilian versus Indonesian, Colombian versus Monsoon beans from India.

It’s time to roll out the Fortnight of Coffee, two weeks of stories about our favorite morning drink. In our third issue (previously, Month of Beef and Bond Week) you can expect gear roundups, original storytelling, photo essays, videos and a few surprises.

A baker's dozen for the culinary nut

We like our women coffee strong and sweet but regardless of your preferences, the Compendium of Coffee has the range covered. An exploration of the various grinds (extra-coarse to extra-fine), production methods (steeping, pour-over or drip, vacuum, or pressure) and outputs (coffee; regular or concentrated; espresso; ristretto, normal or lungo), adulterants (sugar, melted chocolate, sweetened condensed milk, scalded/steamed/frothed milk, water or ice) one can bring together to produce a drink of choice, the chart graphically displays each variable connected to the final outcome.

Get it while it's (not) hot

Discovering Local Frontiers

Baggy brewin'

For pressing needs in the outback

Espresso for show.

Better for you and the earth

A better brew from Brooklyn

Im-press-ive

No Average Joe