Moka pots … cheap but not cheerful. Photograph: Alikaj2582/Getty Images/iStockphoto
Gritty … a cafetière. Photograph: Getty Images/EyeEm
Tony Naylor’s story in the Guardian about the merits of various coffee makers catches my attention. Not because the coffee made by French press method, aka cafetière, is pronounced inferior to pods (we have long acknowledged that pods can produce excellent coffee but as noted below are ecologically irresponsible), and not just because of the recommendation to keep:
…a stash of single-origin beans in the freezer…
Filter … the best home option? Photograph: Getty Images/Westend61
(I thought by now it was commonly accepted fact that the freezer is an enemy of coffee).
Moka pots are thrashed in this review, and I am in agreement with the assessment. And instant? Talk about straw dog. Mainly I was surprised that the pour over is the overwhelming favorite for an ecologically more sound, gustatorily superior method of producing the best cup of coffee at home. I am using a cheap-o brew machine with a mesh filter (i.e. reusable so no waste) in which I put my freshly ground beans and this method is not even reviewed. Hmm. What am I missing?
Italians may find their morning espresso tastes awfully bitter this week, as the Bialetti group – the maker of the iconic stove-top moka coffee pot – struggles to stay afloat. The popularity of pod coffee machines, along with a sluggish Italian economy, has put the mockers on the moka, with Bialetti, a reported €68m (£60m) in debt, negotiating a bailout deal with the American hedge fund Och-Ziff Capital Management.
Invented in 1933 by Alfonso Bialetti, the affordable aluminium Moka Express was meant to mimic espresso-quality coffee at home. Water boils in a bottom chamber and is forced up through the grounds to produce an intense hit of caffeine. The pot was once so popular that, according to a 2016 New York Times article, 90% of Italian households had one. Were they on to something? Or is there a tastier, more practical and sustainable way to make coffee at home? Continue reading
The Harrison apple tree that Thomas Vilardi found near Newark in the fall of 2015. “I knew I had seen apples on a tree,” he said. “I wasn’t expecting to find a Harrison.” Credit Bryan Anselm for The New York Times
Thanks for this article to Rachel Wharton, who is batting 1000 for our taste in food writing:
George Washington was among the many fans of Newark cider, a long-missing treat now being recreated by a former ad man on a mission.
Charles Rosen, left, and Cameron Stark in the new taproom they opened last week at Ironbound Hard Cider in Asbury, N.J. It will serve limited-edition ciders made by Mr. Stark, the head cider maker.CreditBryan Anselm for The New York Times
ASBURY, N.J. — Ironbound Hard Cider may seem an odd name for the business Charles Rosen has built here on 108 acres in central New Jersey. The farm, where a new taproom offers pastoral views of the still-ripening fruit, doesn’t appear to share much with the Ironbound, an industrial neighborhood 50 miles to the east in Newark.
Yet they do have common roots, thanks to four very old apple varieties now growing on Mr. Rosen’s land.
Mr. Vilardi and Fran McManus at the old apple tree he found three years ago. An apple expert connected him to Ms. McManus, who had written an article about Newark cider in 2010. Credit Bryan Anselm for The New York Times
Mr. Rosen, the former chief executive of a Manhattan advertising agency that promoted Svedka vodka and Mike’s Hard Lemonade, wants to reintroduce Newark cider, an 18th- and 19th-century alcoholic drink once famously compared to Champagne.
Newark cider was both a point of pride and big business for the region — requested by name, reportedly lauded by George Washington and produced by dozens of Newark-area cideries with acres of orchards. The secret wasn’t a recipe, but the blending of a quartet of superior apples born in the region: Campfield, Poveshon, Granniwinkle and Harrison, the most celebrated of the four.
The 1- and 2-year-old apple trees in Ironbound Hard Cider’s nursery include the Harrisons shown here and Poveshons, a New Jersey-born variety thought to be extinct until 2015. Credit Bryan Anselm for The New York Times
As a result of urbanization and then Prohibition, when many of the nation’s remaining cider orchards were destroyed, Newark cider hasn’t been made for at least a century. But after years of planning and planting — not to mention the accidental discovery of two lost apple trees and the investment of what Mr. Rosen called “100 percent of all the money I ever had in my entire life” — Ironbound Hard Cider is on the precipice of bringing it back. Continue reading
Photo: Courtesy of Starbucks
Just a few weeks after its home city of Seattle banned plastic straws, Starbucks is following suit. On Monday, the coffee company announced plans to go “strawless,” for the most part, by 2020. Doing some serious math, the chain says the move will keep an estimated 1 billion straws out of landfills.
As an alternative, Starbucks will serve its iced coffee, tea, and other sippable drinks in cups with strawless lids, already available in 8,000 locations in the U.S. and Canada, which feature raised plastic openings for sipping drinks. (The chain also said it will introduce alternative-material straws for some beverages.)…
As it happens, the same day we saw this news we were also scheduled to visit the Starbucks showcase in Costa Rica, called Hacienda Alsacia. We experienced the tour they offer and then sat with our guide for a sampling of coffees. On the table next to me was a straw, so we used the opportunity as a reality check. Our guide did not miss a beat, very well aware of the newly announced plan to eliminate straws by 2020, and ready with a one-liner about the importance of eliminating plastic straws.
Our guide was a perfect example of Costa Rica’s history of inspiring and educating ambassadors for the country’s core values. Score another point for a company from elsewhere that recognizes and values that talent. The purpose of our visit was in keeping with our current mission of thinking about the dairy farm of the future, and there is another Starbucks story to tell in that vein. But for now, we will savor this other wonder.
Photo illustration by Tracy Ma/The New York Times; Alamy (hands)
Ripple’s pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow’s milk.
This article on the subject of a new pea-based dairy alternative–not just milk for coffee or cereal but also thicker items like Greek-style yoghurt–reported by National Public Radio (USA), reminded us of the great gif showing the milking of oats. Which reminded us to read that article too. Both worth a read:
When did finding something to put in your coffee get so complicated?
For the lactose-intolerant or merely dairy-averse, there are more alternatives to good ol’ American cow’s milk than ever. First there were powdered “creamers,” with their troublesome corn syrup solids. Then came soy, which may come closest to the real thing in nutrients and consistency. Grocery stores now stock an army of nut milks — almond, cashew, hazelnut, macadamia, you name it — which can be too grainy, too thin or frankly too flavorful. Pea milk? Sounds like a kindergarten taunt. Coconut and rice milk are basically water. Hemp milk? For the birds … and the hippies. Continue reading
Image © Quartz, qz.com
Most of us have either ordered a chai latte at a café before, or at least a cup of tea. I, for one, always assumed that chai was just the Hindi word for tea, and that in the US this always meant tea with certain spices, versus “normal” tea being plain old green or black tea leaves. But instead of getting into semantics, I want to share some of the etymology behind the two words, tea and chai, that I learned from an article in Quartz by Nikhil Sonnad:
“With a few minor exceptions, there are really only two ways to say ‘tea’ in the world. One is like the English term—té in Spanish and tee in Afrikaans are two examples. The other is some variation of cha, like chay in Hindi.
Both versions come from China. How they spread around the world offers a clear picture of how globalization worked before ‘globalization’ was a term anybody used. The words that sound like ‘cha’ spread across land, along the Silk Road. The ‘tea’-like phrasings spread over water, by Dutch traders bringing the novel leaves back to Europe.”
Greenthread (Thelesperma) is a wild plant that thrives in the mid-summer heat of the American Southwest. This bunch is freshly cut, and waiting for rinsing and drying to make Navajo tea. Courtesy of Deborah Tsosie
Give yourself a few minutes for this story about the link between seasonal produce and cultural patrimony:
In the dusty red earth of eastern Arizona’s portion of the Navajo Nation, the main road stretches out beneath the massive white-cloud sky and rubs against barren, chalky mesas; sometimes it skirts the deep, dry crack of a canyon stubbled with sagebrush. Small fields of corn occasionally sprout up beside the road, the short stalks still far from ripe.
But away from the road, tucked beside lakebeds or the foot of a hillside, a mid-summer visitor will find bright yellow flowers beginning to open. They are the crowning blooms of a thin plant that can grow up to two feet tall and which thrives in the heat of this arid region. Called greenthread (Thelesperma), it is used to make Navajo “tea.”
A garland of greenthread. The dried bundles are brewed with sugar or honey. Courtesy of Ada Cowan
Mark Szmaida, right, Chelsea Craft Brewing’s head brewer, and Devin Hardy, the co-leader of Toast Ale’s American project, inspected the bread mash for the first batch. Credit Gregg Vigliotti for The New York Times
We have featured plenty stories about reducing food waste, and plenty about brewing various beverages, but this is the first story we have found at the intersection of the two:
Overproduction is built right into the business model of most bakeries. While we devour much of what is made, huge quantities of perfectly good grain are tossed.
But Tristram Stuart, an Englishman who began battling food waste 15 years ago, long before it became a popular cause, discovered a way to turn bread, an inexpensive product with a short shelf life, into one that’s long-lived and lucrative: craft ale. Continue reading
Do You Need a $400 Juicer?
Anything that can be labeled “the Keurig of” makes my skin crawl. Thanks to Ellen Huet and Olivia Zaleski at Bloomberg for pointing out more anecdotal evidence of the genius of PT Barnum. Why put juice in plastic packs? Why then squeeze it from a machine, let alone such a pricey one? Why not take a week off grid, let us pluck the fruits and vegetables of your choice, and have it served as often as you like as a refresher on the back to nature idea? From many cities in the USA, you can buy a round trip ticket to Belize for the same cost of a machine that will squeeze juice packs for you. Juicero will set you back, while Chan Chich Lodge will set you forward:
Two investors in Juicero were surprised to learn the startup’s juice packs could be squeezed by hand without using its high-tech machine. Continue reading
When we saw this the other day, it had us thinking that 2017 was already off to a crafty-bottled-flavor start. Now another non-alcoholic liquid we adore, crafted and packaged with flair.
Several among the contributors to this site have connections to maple syrup consumption going back decades, most notably Harrington’s of Vermont circa 1970s. So, combining nostalgia with artisanal and organic, Runamok had us at maple:
We do not need to repeat our distaste for the word mocktail, nor are we on a dry spell; nonetheless we are happy to see attention to beverages like this (pricey!) one:
SPIRITED AWAY: SEEDLIP SPICE 94 ($39, 700 ML) Continue reading
Blackberry Cooler, Orchid Thief and Mumbai Mule.Credit Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
We have never before seen an article by this author that would be considered relevant to the themes we write about, link to, and find worthy of promotion; normally she writes about “drinks,” drinking culture, bar stuff. But here she touches on a theme we have spoken of often among ourselves in our day to day work (but would not likely have ever written about here): that ridiculous word “mocktail” — the word police should come and take it away, lock it up and throw away the key.
On the other hand, we have been watching and tasting in amazement as our beverage teams in India, Costa Rica, Belize and Baja all come up with ever-more inventive ways to enjoy liquids that do not intoxicate. Our biggest challenge, after they do the heavy lifting on the chemistry side of the equation is finding words worthy of a name, and worthy of a category that means non-alcoholic. So, hats off to Rosie on this one:
I’m always thrilled when a certain former drinking buddy comes to see me at the bar. He stopped drinking alcohol years ago, but he’s as fun to be around as he was when we sat side by side at a corner bar in TriBeCa many nights in the ’90s — probably more so. Continue reading
We are anticipating another post by one of our authors, on a topic related to this news story below (thanks to NPR’s great special section, the salt), so let this serve as a reminder and a harbinger:
Hop Growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.
“Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family owned farms like ours would have gone bankrupt,” says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. “It’s saved the industry.” Continue reading
At first, the name does not help me think anything useful. I do not only mean the name of the contents of the bottle; I mean the brand name on the bottle. So I am showing only the information side of the label. Looks like milk inside. Good start.
If you compare it to almond milk, this one has 8 times the protein. If you compare it to 2% cow milk, this one has half the sugar and 50% more calcium; plus 32mg DHA Omega 3’s Vitamin D & Iron. If this were an advertisement I would face the bottle forward, but it is more an appreciation of how products like this come to be. I like startup stories and particularly the stories of co-founders of startups (which is why I have been listening to this podcast). According this company’s website:
Neil and Adam are committed to making a difference. Adam created Method to bring the world sustainable, beautiful cleaning products. Before trading in his lab coat to start Continue reading
One of the ironies of living in India for six years, as a devotee of IPA, is that IPA is not to be found in India. So, I have it only when I travel, and mostly in the USA where the craft of brewing in small batches has grown radically in recent years.
The book to the right is a tiny drop in a big bucket of evidence of how the craft of brewing has reached far and wide, and it came to my attention when I visited a website associated with its authors:
Which came to my attention in this post by Russell Shorto, which must be read in its entirety (it takes only a few minutes) if you care about IPA, hops, ethnobotany or just excellent non-fiction writing, and includes these two paragraphs:
…while an emphasis on hops has likewise boosted the business of small-scale brewers, I.P.A. aficionados are known to be among the most fickle of beer consumers, flitting from one label to another in their endless search for new flavor elements. That puts pressure on brewers to come up with new beers, which, in turn, leads to a hunt for new hops varieties.
Enter Paul Matthews, who is to hops what John James Audubon was to birds. He has been involved in the search for wild hops strains from Colorado to the Caspian Sea; from these he teases out flavor components. Spicy, floral, grassy, citrus, herbal, evergreen: the horizon keeps expanding, and still the crowd wants more…
Ha! Top that. Actually, he does. Keep reading it. Continue reading
Courtesy of Drinkmaple
Those of us who grew up in maple territory can easily relate to this, and even place palm on forehead and ask–why didn’t I think of that?–so thanks to the Salt over at National Public Radio (USA) for this:
Unlike syrup, which is boiled down into a thick, sticky liquid, maple water is made from unprocessed sap that is 98 percent water. Its growing popularity is a boon for local farmers. Continue reading
While tea has an impressive history stretching back 5,000 years, iced tea has a history stretching back only as far as the discovery of preserving ice. Picture of a tea garden in Munnar, Kerala. PHOTO: darter.in
Having spent the weekend maneuvering through tea plantations in Munnar, the drive brought back memories of conversations over tea here. There was the post on the complete tea experience – from planting a seed to hand plucking the tender green “silver tips” of the tea, to hand roasting and finally enjoying the “fruits” of one’s labor in distant Thailand. The one on the history of tea, too. And here is the account of how America popularized iced tea (we are betting on it being one of your go-to drinks), courtesy NPR’s The Salt:
You’d be forgiven for not knowing this, but Wednesday was National Iced Tea Day. And while it’s only an unofficial food holiday, it makes sense that Americans would set aside a day to celebrate this favorite summertime sip: We popularized it. Tea itself, of course, has been consumed in America since Colonial times. (Remember the Boston Tea Party?) But before you could drink iced tea, you needed ice — and that was a rare summer luxury until the early 1800s. New Englanders could cut large chunks of ice from frozen ponds and lakes in winter, then insulate it with sawdust so that it could last into the warmer months. But in the hot South, snow and ice didn’t exactly abound.
What with Spice Harbour and 51 design projects behind us, and the second biennale just ahead, stories about art, design, food and beverage catch our attention more than ever. On the latter, we might think each craft beer is itself an artist’s design searching for masterpiece status, but we might be wrong:
The 84-year-old graphic-design legend who created the Brooklyn Brewery identity weighs in on what craft breweries are doing right and wrong.
A time-honored artisanal endeavor is quietly articulating a 21st century version of industrial production
When we have links to articles reviewing the literature of vegetarian cooking and/or first-person stories, told in multiple parts about the ecological benefits of eating invasive fish species, it is only fitting that we offer information about ecologically sensitive beverages. The community of craft beer producers in the USA in particular has undergone nothing less than a renaissance. Thanks to the magazine website of Conservation for this story:
From the outside, the New Belgium Brewery, located on 50 acres near downtown Fort Collins, Colorado, appears to be an environmentalist’s dreamscape. Company-issued bicycles surround the facility. A parking lot next to the brew house has an electric car charging station. Solar panels layer the roof of the bottling plant. A well-worn biking path snakes across the property. Continue reading