When Coffee Professionals Recognise Craft

Some readers discover a book through a friend.

Others recognise something familiar the moment they open it.

For coffee professionals, it is often not simply the coffee itself, but the repetition, the discipline, and the quiet decisions behind each cup.

Again and again, the manual seems to find its way into the hands of people who understand that kind of work.

One reader from Brooklyn, working closely with the coffee community in the United States, wrote:

To read The Daibo Manual is to understand that specialty coffee is not simply a beverage, but a physical space where, in the hands of a dedicated and devoted host, we are capable of occupying physically, mentally, and emotionally.

— Coffee professional, Brooklyn, New York
Slow Food Coffee Coalition—USA

After reading it, he ordered additional copies to share with others.

Craft, after all, often recognises itself.

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