Over on the Diner’s Journal, Philip Search, the Northeast Regional Barista Champion, explains what went into those champagne flutes on Sunday.
- Oliver Strand
This page on coffee is curated by Oliver Strand, a journalist who writes regularly for the Dining section of The New York Times. Contributors include experts Nicholas Cho, Mike White and Tim Wendelboe. The posts can also be found on the Times Topics page on Coffee.
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April 12, 2011
Honey, Smoked Sea Salt, Grapefruit Peel