I’ve been reading Coffee: A Dark History for the last month or so. And while I’m only 48 pages in (it feels like I’m reading a history textbook and I really don’t like history textbooks), it does have a few positive points. I am, so far, receiving an enormous amount of detailed chronology from the very start of coffee’s recorded appearance in history. On the negative side, not only are the paragraphs riddled with unneccessary adjectives and flourished words, but it goes off into tangents. One of these tangents is the introduction of tea from China and its impacts on the brewing of coffee. Read More