{"id":24646,"date":"2011-11-20T16:44:03","date_gmt":"2011-11-20T16:44:03","guid":{"rendered":"http:\/\/rafaelfajardo.com\/portfolio\/newyorker-kelefa-sannehs-perfect-cup-of\/"},"modified":"2018-12-05T22:17:58","modified_gmt":"2018-12-06T05:17:58","slug":"newyorker-kelefa-sannehs-perfect-cup-of","status":"publish","type":"post","link":"https:\/\/rafaelfajardo.com\/portfolio\/newyorker-kelefa-sannehs-perfect-cup-of\/","title":{"rendered":""},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-24646 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/rafaelfajardo.com\/portfolio\/newyorker-kelefa-sannehs-perfect-cup-of\/attachment\/24647\/'><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" src=\"https:\/\/rafaelfajardo.com\/portfolio\/wp-content\/uploads\/tumblr_luvhvwVtbp1qav5oho1_250-100x100.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/rafaelfajardo.com\/portfolio\/wp-content\/uploads\/tumblr_luvhvwVtbp1qav5oho1_250-100x100.jpg 100w, https:\/\/rafaelfajardo.com\/portfolio\/wp-content\/uploads\/tumblr_luvhvwVtbp1qav5oho1_250.jpg 233w\" sizes=\"auto, (max-width: 100px) 100vw, 100px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><a href=\"http:\/\/newyorker.tumblr.com\/post\/13061657276\/kelefa-sannehs-perfect-cup-of-coffee-in-this\" class=\"tumblr_blog\">newyorker<\/a>:<\/p>\n<blockquote>\n<p><a href=\"http:\/\/www.newyorker.com\/online\/blogs\/culture\/2011\/11\/kelefa-sannehs-perfect-cup-of-coffee.html\"><strong>Kelefa Sanneh\u2019s Perfect Cup of Coffee<\/strong><\/a><\/p>\n<p>In this week\u2019s Food Issue, Kelefa Sanneh <a href=\"http:\/\/www.newyorker.com\/reporting\/2011\/11\/21\/111121fa_fact_sanneh\">writes about Aida Batlle<\/a>,  \u201ca fifth-generation coffee farmer and a first-generation coffee  celebrity.\u201d Sanneh maintains that \u201cbrewing a proper cup of coffee is a  lot harder than uncorking a bottle of wine and a lot easier than cooking  dinner.\u201d Which leads to a natural question: how does he brew his own  cup?<\/p>\n<p><strong>Michael Agger:<\/strong><em> Give me your coffee method when travelling.<\/em><\/p>\n<p><strong>Kelefa Sanneh:<\/strong> 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\u2019t 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.&amp;B., you can barge  into their kitchen and insist on making coffee with your own gear. In my  experience, they don\u2019t forbid that, though they don\u2019t necessarily  appreciate it.<\/p>\n<p>&#8211; <a href=\"http:\/\/www.newyorker.com\/online\/blogs\/culture\/2011\/11\/kelefa-sannehs-perfect-cup-of-coffee.html\">Click through to read the full interview<\/a>, which includes Sanneh\u2019s tips on storing beans, and brewing at work: <a href=\"http:\/\/nyr.kr\/rW4Hco\">http:\/\/nyr.kr\/rW4Hco<\/a><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>newyorker: Kelefa Sanneh\u2019s Perfect Cup of Coffee In this week\u2019s Food Issue, Kelefa Sanneh writes about Aida Batlle, \u201ca fifth-generation coffee farmer and a first-generation coffee celebrity.\u201d Sanneh maintains that \u201cbrewing a proper cup of coffee is a lot harder than uncorking a bottle of wine and a lot easier than cooking dinner.\u201d Which leads [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[10],"tags":[],"class_list":["post-24646","post","type-post","status-publish","format-gallery","hentry","category-words","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p6PWot-6pw","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/posts\/24646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/comments?post=24646"}],"version-history":[{"count":1,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/posts\/24646\/revisions"}],"predecessor-version":[{"id":24648,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/posts\/24646\/revisions\/24648"}],"wp:attachment":[{"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/media?parent=24646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/categories?post=24646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rafaelfajardo.com\/portfolio\/wp-json\/wp\/v2\/tags?post=24646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}