thanks to the several readers who sent me this big ny times chocolate overview (log your bad self in and think of bruce: saute, wednesday). long-time readers will note that nearly every chocolate -- and more -- has previously been mentioned here. . .
note also, however, that several of the chocolates the article mentions, i frankly don't like, and find massively overpriced.
some people think that all you have to do is to re-melt a bar of valrhona, take a couple of chocolate classes, and slap on a nice label to call yourself a chocolatier. in your dreams, is my strong reply!
further, they are focused on chocolates readily available in new york; thus they miss some of the finest chocolates in the u.s.a., such as richard donnelly. richard feels so strongly about chocolate quality and freshness, he really doesn't accept accounts on the east coast.
it's just too far away for him, and he worries the chocolate suffers during anything more than next-day shipping. . . so if you're on this coast, order from him and just ignore the cost of the fed ex!
i have been remiss in failing to mention this article on coffee roasting. mea culpa. to prevent this in the future, let me now mention today's piece on cold-water coffee brewing.
i've written about this before. despite what this article says, long-time readers know that we coffee-lovers are waving our arms, jumping up and down, and practically screaming "the secret to good coffee is correct preparation!"
except maybe we also remind you that this includes starting with fresh coffee. . .i mean, what was my screed on the correct use of the cafetiére all about after all?
finally, and in one of those moments of synchronicity that so often occurs in my life, i received a couple of emails about my recent speakerphone cupping with counterculture. these readers longed to know where they could get a cupping form.
and lo and behold beloved scaa consumer member marshall fuss posted a link to the cup of excellence cupping form.
what's good about this form is that it has fairly user-friendly instructions. i particularly like its discussion of coffee brightness (a.k.a. acidity). note at the end of the document some of the terms: "having spine?"
it's not exactly the standard scaa cupping form, but i think it's more than adequate for most people. if it seems overwhelming to you, dear readers, skip the purity section, and concentrate on the aroma column, as well as the taste section that starts at "sweetness" and goes right.
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