Thursday, October 24, 2013

GUEST POST: The Café Files No.1

By Alec Bourgeois

A perfect espresso has many things in common with a perfect roux, not the least of which is the dark nutty brown color that defines success in each. My father, a New Orleans native, has a gentle way of telling you that your roux sucks. When you ask his opinion of your raw undercooked roux he reassuringly tells you that you've created a "nice blond roux" -- which makes it sound like it's a "thing". It's not a thing. A blond roux means it's raw and undercooked. The same goes for espresso, if your espresso is anything other than the deep brown hue of a hazelnut you probably shouldn't serve it.

THIS is an espresso.
THIS is a roux.

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