Sunday, October 24, 2004


being a barista is a serious profession!

"in italy, you have to apprentice two years before you can ever pull a shot. . ."

yes, in italy they realize that being a barista is a real job worthy of real training and respect. when will more north american coffeeshop owners likewise comprehend this and offer their staff serious training and health insurance?

when will customers begin to understand that a trained barista is like a sous-chef? today we learn at least two cafe owners in montana are beginning to get with the program!

however, i hope the paper reporting on their coffee enlightenment made a typo when it writes:

"this polyphasic beverage is made by forcing perfectly temperatured water at 100 degrees fahrenheit through finely ground coffee particles. this process creates an emulsion of microscopic oils trapped in a solution of sugars, acids, protein materials and caffeine, suspended as a foam of bubble and solids."

um, i think they mean 200 degrees, or thereabouts. . .

if this knowledge has penetrated to the badlands of montana, when o when will it more generally arrive here to improve new york's coffee scene?

in pizza news, i'm experimenting today with a lower-protein flour, to help get a slightly thinner, slightly more crispy crust. however, i can't sacrifice the basic chew, you know?

will report how this works out. . .new yorkers -- that is mr. right -- must have a crust both crispy when you first bite into it, but then still chewy for the eating. difficult balance to achieve!

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