When Irving Farm’s Director of Wholesale, Teresa von Fuchs, told us that she wanted to write a piece for the blog inspired by a French book from the ’70s, we said, “Bring it!” Teresa is a mold breaker and a big inspiration for many people in the coffee industry. Here she reflects on literary theory, wine geekiness and, of course, her love of coffee.
I have always been a voracious reader. My mother joked that she often chided me to put the book down and go play outside.
In college, I was a writing and literature major. I dove deep into pulling apart reading, looking in between the words, thinking about context and authorial bias, about otherness and narrative point of view. New ideas bubbled up everywhere.
Toward the end of my last Literary Theory class, we were assigned The Pleasure of the Text by Roland Barthes. While it is about what the title might imply, it became more important for me as I grew and my span of reading grew. Initially, the book reminded me that part of what had drawn me to reading in the first place was the joy. Some of that joy had been lost in my learning to analyze reading and writing.
I was happily reminded of The Pleasure of the Text‘s ideas when Irving Farm’s green coffee buyer, Dan Streetman, insisted I read Eric Asimov’s How to Love Wine. While Streetman is a much bigger wine geek than I am, he said what moved him most about the book was that it encapsulated how he feels about coffee: It’s delicious. Appreciate it. Share it with others. Repeat. What’s refreshing and so exciting about Asimov’s book is not that he’s so knowledgeable or has so many years and such breadth of experience with wine, which he does. It’s that he’s most interested in sharing his joy in wine with you, his reader.
Part of my role at Irving Farm and as a coffee professional in general is to dissect what I’m tasting in the cup and why it tastes that way. That goes for crazy delicious tastes as well as off-putting flavors. What both Barthes’ and Asimov’s books reminded me is that though my role is to take coffee seriously, there’s still plenty of room to enjoy it. I can use my knowledge to take pleasure in each cup and to not forget to share my love along with my knowledge.
One of the things that moves me most about coffee is thinking about all the people that had a hand in its existence before it ever gets to mine. Taking a moment each day to immerse myself in that wonder, or better yet, share that wonder with others, only adds to the pleasure in the cup. And pleasure need not be divorced from seriousness. It should enhance it.