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Episode 127: Blue Bottle Coffee: James Freeman & Caitlin Williams Freeman: On todays THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how

Episode 127: Blue Bottle Coffee: James Freeman & Caitlin Williams Freeman: On todays THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how

DeThe Food Seen


Episode 127: Blue Bottle Coffee: James Freeman & Caitlin Williams Freeman: On todays THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how

DeThe Food Seen

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Longueur:
41 minutes
Sortie:
Dec 11, 2012
Format:
Épisode du podcast

Description

On todays THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how to grow, source, roast, brew, and drink the best (coffee) bean youll ever have. Recipes ranging from stout coffee cake to sesame-absinthe cigars, and of course, an affogato with smoky almond ice cream. Also, hear about Caitlins upcoming book project, which came from the art-inspired pastry work shes done at SF MOMA. Mondrian cake anyone? Most importantly, find out whether James is a pants on or pants off cappuccino drinker. This episode has been sponsored by S. Wallace Edwards and Sons. Theres nothing about my work that is free form. If Im developing recipes, Im adding spices by the half-gram. My goal is to have it come out perfectly every time. [14:30] -- Caitlin Freeman on THE FOOD SEEN I love simplicity of the pour over. Its just so elemental. All you need is a little cone filter, a pretty good grinder- and then you just need to pay attention. [17:40] -- James Freeman on THE FOOD SEEN
Sortie:
Dec 11, 2012
Format:
Épisode du podcast