Dispatch Detailing Rust
rabbit-light: I was merely on the cusp of growing old when I shook his hand, my enemy’s hand, twelve years ago & secretly gloated over its frailty, its liver spots & now I own two enemy hands of my own. Sometimes now, these hands of mine stroke a steel blue dream that will instantly inhabit rust. Then they regain sanity, become old bluebirds in the blue sigh of sky. ...
Making great coffee possible
linea-love: Kevin Knox I was the Coffee Specialist at Starbucks from 1987 (the original 12 stores) through 1993 (163 stores, company going public) and among my responsibilities were choosing all of the commercial brewing equipment and specifiying standards and recipes for its use. While Starbucks had been in existence since 1971, the first espresso machine was installed in a store only in...
Behind-the-Scenes at Stumptown Coffee Roasters in... →
[Video] A Closer Look At Stumptown Coffee Roasters →
Anthony Bourdain: FIGHTING MAD →
anthonybourdain: “I don’t know karate—but I know ka-razy” –James Brown For the past eight years, I’ve been making a television show called NO RESERVATIONS. I wrote it. I executive produced it. And I appeared in it. My partners and I always tried hard to make it good. During that time, I understood the way…
Dymaxion.: A long overdue report on some coffee... →
petergiuliano: Ok. So this update is a long time in coming; the summary of our casual experiments with different microbial agents in coffee. Lots of people have been asking about this, and I hate to have taken so long, but enough excuses. And, before the summary proper, one disclaimer: this is not good…
What I do now is write something like an average of eight thousand words a...– A Paris Review interview with Jack Kerouac, 1968. More writers on writing here. Also see Kerouac’s 30 beliefs and techniques for modern prose. (via explore-blog)
Anthony Bourdain: BLUTARSKI: ZERO POINT ZERO →
anthonybourdain: As our final episode of NO RESERVATIONS approaches, I’ve been asked to write a top ten list of personal favorites. That’s hard to do. It’s been a mixed bag—and deliberately so. Travel and food shows necessarily tell more or less the same story: somebody goes someplace, eats and drinks a lot of…
Foodie Underground: The Real Impact of Your Cup of... →
Another day of collection at Finca El Injerto; March 2012 Huehuetenango, Guatemala
Anthony Bourdain: NEXT →
anthonybourdain: Monday’s episode in Penang is, in my opinion, one of the best shot, best edited episodes ever. It helped that we were in what cinematographers call a “shot rich environment”—where it seems that everywhere you point, there are bright colors, characters, beautiful things. The food is generally…
Wet Mill: On "a Mass of Data" →
wetmill: It’s tough to predict flavor in coffee. There are so many variables. However, rarely do consumers have the opportunity to taste coffee immediately before buying: so they rely on labeling to help guide their choices. We can’t really avoid that- and we all make choices about how we label coffees,… Fodder
Roaster's Guild Retreat 2011
irvingfarm: This past weekend our roaster, Clyde Miller, and I attended the SCAA’s Roaster Guild Retreat. It is an annual gathering of roasters from all of the country to come together and collaborate, and share tips and techniques about the roasting craft. They also had a team roasting challenge, and various educational seminars. Dan judging the latte art throwdown The highlights of the...
San Francisco Chronicle Features Blueberries and... →