Pay with a Poem on World Poetry Day

by

Editorial Policy

Published on

Last updated on

World Poetry Day

(Photo: J.R. Taylor)

[C]affeine (and stereotypically, alcohol) has fueled poets for centuries. Today, on World Poetry Day, Viennese coffee roaster Julius Meinl makes that inspiration official. World Poetry Day is a global celebration that, according to the United Nations Educational, Scientific and Cultural Organization (UNESCO), seeks to “support linguistic diversity through poetic expression and to offer endangered languages the opportunity to be heard within their communities.” To celebrate, Julius Meinl is bringing back their “Pay with a Poem” initiative for the fourth year running.

World Poetry Day
(Photo: courtesy of Julius Meinl)

Cafés around the world will be participating by encouraging customers to pay for their caffeination with a handwritten poem. Last year, almost 100,000 coffees were paid for with poetry, and this year Julius Meinl hopes to beat that number. Thirty-four countries are participating, including first-timers the Netherlands and Singapore.

Popular establishments including St. James Theatre (Auckland, New Zealand), Beaufort House Members Club (London, England), Manna Dew (London, England), and The Pearson Room (London, England) will be participating, as well as many others. To find out more about “Pay with a Poem,” visit Julius Meinl’s Facebook page, and website.

Is your café participating in “Pay with a Poem” or any other World Poetry Day initiatives? Tweet at us @FreshCupMag to let us know!

World Poetry Day
(Photo: J.R. Taylor)

Rachel Sandstrom Morrison is Fresh Cup’s associate editor.

Share This Article

Rachel Sandstrom Morrison

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023