Thursday, September 14, 2006

NY Times, right on the $

his almost made me jump out of my knickers with elation. A NY Times article that not only proclaims the good news of the booming attention to espresso but also correctly uses terms and analogies like a pro.

My favorite quotes:

"Most espresso drinks in this country are made with over-roasted blends on “super automatic” machines that leave little control to the person operating them and turn out anonymous brews."

"J. D. Merget, the owner of Oslo, explained: “It {roasting an espresso blend} is like grilling meat; if you char it but don’t burn it, you get to taste both the meat and the char. If you burn it all the way through, you’re just tasting char.”

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