It is September 2012 and I am sitting in a restaurant on London’s King’s Road staring unhappily at an espresso. The colour is right. It’s coal black and across the surface is a fine, seashore foam of copper-coloured froth, the all important “crema”. The taste, however, is wrong. Very wrong. It’s fiercely acidic, a sour hit that makes my lips pucker up like a cat’s bum. I wanted the familiar dark, bitter chocolate and caramel tones; I got something akin to lemon juice. Over the next few months the same thing keeps happening in restaurants and cafés: I order espresso; I am served a cup of something sharp and unpleasant. Fast forward to the spring of 2014 and I am sipping yet another sour espresso in Workshop Coffee in London’s Clerkenwell. With its wood tables and industrial-scale girders and working roaster it’s bang on trend. We came here on an old red Routemaster double decker bus, hired by the organisers of the nearby London Coffee Festival to take a group of us on a tour of a few top coffee places, so here we are, drinking sour espresso. With me is Salvatore Malatesta, founder of the highly regarded St Ali’s… Read full this story
- The Haitian Revolution Makes the Case for Reparations Clear
- 28 great places to get coffee in Michigan
- A Case For Greatness: THE MATRIX RELOADED
- The Hungry Duck: the story of the world's most notorious bar
- There's a Live-Action HOT WHEELS Movie in Development with Hasbro and Warner Bros.
- Hot and Bothered: Wildlife and Global Warming
- Hot Hikes After A Wildfire
- TV tonight: ‘Trial & Error’ returns with Kristin Chenoweth on the hot seat
- 'Hot Wheels' Live-Action Movie is Racing Into Development at Warner Bros., Mattel
- New Detective Pikachu Video Is A Great Primer If You Don't Know Anything About Pokemon
Hot shot: the story behind the great global coffee revolution have 303 words, post on www.theguardian.com at June 7, 2014. This is cached page on Drudgereport. If you want remove this page, please contact us.