Citation

Sense Work: An Analysis of Baristas at Third Wave Coffee Shops

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Abstract:

At what altitude were the beans from your morning cup of coffee grown? Were they naturally processed, honey processed, or washed? Did you use a chemex, clever, or hario to brew? This is key information for a barista at a third wave coffee shop where coffee is described in terms of tasting notes such as citrus tea, lavender, or blueberry brioche. Third wave coffee has been described as the graduate school of coffee and is characterized by coffee shops such as Intelligentsia from Chicago and Stumptown from Portland. While third wave coffee has hit the mainstream over the past decade, there is little sociological research on this phenomenon. This is an arena of particular interest for four main reasons. First, the embryonic stage of third wave coffee presents an opportunity for sociologists to examine the process of developing and legitimating a new culture of connoisseurship. Second, in so doing we can examine the labor process, skills, and struggles that are parts of this work. In particular, we can better grasp the articulation between “manual” and “interactive” labor. Third, we can examine connoisseurship in coffee production and consumption as mechanisms of class distinction. Fourth, we can better comprehend how production and consumption are intertwined and implicate the senses in this form of aesthetic labor. I intend on obtaining a job at a third wave coffee shop and attending coffee cuppings to observe the development and use of “sense work”, or the guiding of sensory experience.

Most Common Document Word Stems:

coffe (123), skill (91), work (75), sens (54), wave (48), third (45), interact (43), shop (42), barista (42), labor (35), tast (34), social (31), servic (30), cultur (28), 2008 (25), press (25), sensori (23), worker (23), univers (23), examin (23), develop (22),
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Association:
Name: Pacific Sociological Association Annual Meeting
URL:
http://www.pacificsoc.org


Citation:
URL: http://citation.allacademic.com/meta/p707945_index.html
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MLA Citation:

Ott, Brian. "Sense Work: An Analysis of Baristas at Third Wave Coffee Shops" Paper presented at the annual meeting of the Pacific Sociological Association Annual Meeting, Marriott Downtown Waterfront, Portland, Oregon, Mar 27, 2014 <Not Available>. 2014-12-10 <http://citation.allacademic.com/meta/p707945_index.html>

APA Citation:

Ott, B. , 2014-03-27 "Sense Work: An Analysis of Baristas at Third Wave Coffee Shops" Paper presented at the annual meeting of the Pacific Sociological Association Annual Meeting, Marriott Downtown Waterfront, Portland, Oregon Online <PDF>. 2014-12-10 from http://citation.allacademic.com/meta/p707945_index.html

Publication Type: Research-in-progress presentation
Review Method: Peer Reviewed
Abstract: At what altitude were the beans from your morning cup of coffee grown? Were they naturally processed, honey processed, or washed? Did you use a chemex, clever, or hario to brew? This is key information for a barista at a third wave coffee shop where coffee is described in terms of tasting notes such as citrus tea, lavender, or blueberry brioche. Third wave coffee has been described as the graduate school of coffee and is characterized by coffee shops such as Intelligentsia from Chicago and Stumptown from Portland. While third wave coffee has hit the mainstream over the past decade, there is little sociological research on this phenomenon. This is an arena of particular interest for four main reasons. First, the embryonic stage of third wave coffee presents an opportunity for sociologists to examine the process of developing and legitimating a new culture of connoisseurship. Second, in so doing we can examine the labor process, skills, and struggles that are parts of this work. In particular, we can better grasp the articulation between “manual” and “interactive” labor. Third, we can examine connoisseurship in coffee production and consumption as mechanisms of class distinction. Fourth, we can better comprehend how production and consumption are intertwined and implicate the senses in this form of aesthetic labor. I intend on obtaining a job at a third wave coffee shop and attending coffee cuppings to observe the development and use of “sense work”, or the guiding of sensory experience.


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