Wednesday, July 07, 2004


a culinary art indeed

"it takes skill, it takes knowing and understanding your machine and your products and the best way to present that and get the best flavors out of it. it may not be as complicated as making a four-course meal, but it is very complex in its process. it's chemistry and it's physics."

you go, u.s.a. barista champ bronwen serna! in fact, i think it could easily be argued that a professional barista is akin to a winemaker or brewer. . .

this morning i skipped my usual espresso in favor of a cafetiére of don schoenholt's gillies guatemalan estate antigua shb. i must find out what estate this most pleasant coffee is! gimme a few minutes, and i'll report back. . .

posted by fortune | 9:11 AM | top | link to this | email this: | | | 0 comments