Yeah. And I can prove it, too.
Ever since my favorite nephew gifted me with a copy of Modernist Cuisine, I’ve been making considerable use of it. This book, in case I haven’t told you, and I believe I actually have, is a graduate level course in food science, and discusses deeply, intelligently, and luminously, the physics, chemistry, and biology of food. While it gets a just a bit deeper in what some have called ‘molecular gastronomy’, and what I call ‘inorganic gastronomy’, than I at present particularly like, I don’t plan on kicking it out of my library any time soon. In fact, I can not recall when I ever in my life received a better gift. Thank you, John.
But I digress somewhat. Included in Volume 4 of its five volumes is a chapter devoted to the subject of coffee. The author’s opinion is that most restaurants and coffee shops have little idea as how to prepare coffee correctly, which is a pity, because the science is simple, and the steps necessary are few, in order to make really good coffee. Read the rest of this entry »