Content about Coffee
August 16, 2011
Tristan Coulter of Chicago's Metropolis Coffee Explains the Pour-Over Technique
I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable becomes stressful, maddening, disappointing. The beans, the water, the tools, the process, and the thin line between greatness and mediocrity. None are exempt from mistakes. And of course, no one has ingested any caffeine yet. And we know what...
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November 15, 2007
I didn’t realize it until I’d checked my bag, removed my shoes, been frisked, walked onto the plane, stowed my baggage, sat down, belted up--until the plane itself had taken off--that a flight to Seattle is not a couple hours away. No, it’s on the other side of the country, over the Northeast, Midwest, the giant state of Nebraska, past both Dakotas and Montana--over five hours by plane. Had we gone the other...
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October 23, 2006
From Jeffrey Steingarten's essay "Explaining Espresso," via his collection It Must Have Been Something I Ate:
It's no wonder that humankind's most persistent activity over the past few hundred years has been inventing new ways of making coffee. How many coffeemakers you have at home depends on 1) your age 2) your love of coffee 3) your love of toys, and 4) your total inability to throw anything out. I get high scores in all four. But most...
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October 4, 2006
By the second day the roughly 8 pound ham I had foil-wrapped in my refrigerator had started to express its full potential. What had tasted perfectly fine the day before became a sensuous, hands on event the next, as it had somehow increased in flavor as it waited in the fridge. I wanted nothing more than to slouch over the kitchen table, picking hunks right off. How could anything be better than this?
There are many recipes...
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June 27, 2006
When I started sweating heavily during my morning walk to the subway and began considering a set of "commute clothes," which I imagined would be composed of a pair of running shorts and a tanktop, I figured it was time to stop trying to drink a steaming hot cup of coffee on the way to work. There is simply nothing more miserable than thick New York humidity, being full of sweat, descending onto the stuffy subway platform, getting chills in...
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New York's famed coffee shop teaches us about the world's beans
I was into good coffee before I was into good food, since I was drinking it every day of my life, and I figured I might as well make it the best it could be. (Though I was discouraged by Balzac's warning: "When you have reached the point of consuming this kind of coffee, then become exhausted and decide that you really must have more, even though you make it of the finest ingredients and take it perfectly fresh, you will fall into...
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All content copyright Nick Kindelsperger and Blake Royer.
