“It is my belief that any commander that orders pilots out for combat in a F2A-3 should consider the pilot as lost before leaving the ground,” wrote Capt. P. R. White of the Marines.
Would you like to make great coffee and espresso? Well, you could get the NYT to pay for you to take classes from people with names like “Ant”. And you could pay anywhere from $100 to $600 for a burr grinder.
Or instead you could read this rant by Stingray, which pretty much tells you everything important about making good coffee. (Language warning on that link, just FYI.)
I do think there’s something to be said for the NYT piece:
The essence of good espresso, of good coffee in general, revolves around three numbers: the amount of quality dry coffee used, the amount of time water flows through it and the amount of coffee that comes out the other end. When the ratio is right, the process extracts the best flavor. If it is wrong, the good flavor never surfaces or is watered down. A mistake in seconds or grams, I am coming to learn, is the difference between something wonderful and awful.
It seems like the important thing is to use good coffee, use enough of it, and don’t let it sit and burn. Unless you’re a supertaster (which I am not), I doubt you can tell the difference between a $250 burr grinder and a $10 blade grinder, or an AeroPress versus a Chemex.
It isn’t rocket surgery, folks. It’s just coffee.
This entry was posted on Wednesday, January 2nd, 2013 at 10:32 am and is filed under Clippings, Food, History, Planes. You can follow any responses to this entry through the RSS 2.0 feed.
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