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Don't Ask.

Chemicals We have a new friend who's showing us some new tricks.  Not in a "better coffee through chemistry" way, but in a "what else can we do with coffee" vein.

Having Kevin work with Rich on this stuff is sort of like giving a caveman the key to nuclear power.   

We're not exactly sure what we're going to do with this knowledge although we have some ideas.

Regardless, Kevin's willingness to come down here and conduct a laboratory for us is an amazing act of generosity on his part.  His commitment to new ideas in cooking and their validity in the world of cuisine is as authentic as our own commitment to working with coffee as a food instead of a caffeine delivery device.

We hope to work with him on coffee service at his new restaurant.

December 10, 2008 |

Tags: kevin sousa, molecular gastronomy

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  • Hey there... if you're looking for our physical store, we closed as of November 15, 2011. The space is under new ownership as Orbis Caffe, still serving delicious coffee and food with great service. We hope you'll give them a try. For info on Melanie and Rich, follow @aldo_mel or @richwesterfield or visit accidentalroaster.com.
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