Learning the secrets of coffee-making from an L.A. master

The Food team goes deep on L.A. coffee culture this week, plus a glimpse inside a class conducted by star barista Jack Benchakul
Bill Addison • Los Angeles Times • February 25, 2023
“I tend to let the water do the heavy lifting,” Jack Benchakul said about his approach to coffee as he tipped coarsely ground beans into a funnel-shaped Hario V60. The statement led to a discussion of alkalinity and hardness in water, of the roles...
The full article can be read on the Los Angeles Times website.

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