dust and drag

Maybe I’m only drunk, but this looks superb.

(Source: spaceghostzombie, via lisafree)

(Source: steinfield)

newyorker:

Kelefa Sanneh’s Perfect Cup of Coffee

In this week’s Food Issue, Kelefa Sanneh writes about Aida Batlle, “a fifth-generation coffee farmer and a first-generation coffee celebrity.” Sanneh maintains that “brewing a proper cup of coffee is a lot harder than uncorking a bottle of wine and a lot easier than cooking dinner.” Which leads to a natural question: how does he brew his own cup?

Michael Agger: Give me your coffee method when travelling.

Kelefa Sanneh: When I travel, I pack my hand grinder and some beans and the AeroPress. I have that in my bag right now. You can use a hotel coffee maker as your boiler, even though it doesn’t heat the water quite hot enough. With those tools, you can make a reasonable facsimile of a decent cup of coffee. If you are staying in a B.&B., you can barge into their kitchen and insist on making coffee with your own gear. In my experience, they don’t forbid that, though they don’t necessarily appreciate it.

- Click through to read the full interview, which includes Sanneh’s tips on storing beans, and brewing at work: http://nyr.kr/rW4Hco

(via jewahl)

This is going to be me in the morning, 4 AM in fact. This new job better be worth it. 

Slinging coffee (Intelligentsia, at least) and making pastries and shit at Specialty’s Cafe and Bakery in the Financial District. 

(via bloodcurdlingsameness)