Most gravies are engineering projects. A roux, a whisk, a slow build to the right thickness, a taste for salt at the end. Redeye gravy refuses all ...
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Notes on coffee, the objects it is made with, and what we will not sell you.
The two kinds of coffee art want opposite cups, and most people find this out with a wet piece of card in their hand. Free-pour designs are finishe...
Read the setupThe instinct on the first properly cold morning of October is to make the drink hotter, and the instinct is aimed at the wrong enemy. You cannot me...
Read the setupMachines get compared on the cup they produce, as if the only question were whether the automatic one tastes worse. It usually does not. A decent a...
Read the setupCoffee caramel fails in two opposite directions, and cooks usually blame the wrong ingredient for both. A batch that tastes scorched gets blamed on...
Read the setupA packet of gelatin is a unit of packaging, not a unit of setting power, and most coffee panna cotta recipes dose in packets or spoonfuls. Then the...
Read the setupThe coffee marinade arrives with a tidy piece of logic attached: coffee is acidic, acid breaks down meat, therefore a steak soaked in coffee comes ...
Read the setupWhen an affogato disappoints at home, the instinct is to blame the coffee half, because the coffee half is the half with equipment attached. People...
Read the setupThe most successful piece of coffee marketing ever made contains no coffee advice and no product claims. It is a prayer book. That fact should both...
Read the setupA lungo costs you the back half of the extraction, and that is where the bitter, drying, papery compounds live. Pull one carelessly and you get a b...
Read the setupThe two o'clock rule gets repeated so confidently that most people assume a study produced it. None did. What exists underneath the folklore is a s...
Read the setupThe snobbery charge is fair for about a third of what gets said about coffee cups, and the honest thing to do is name which third before defending ...
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