David Lebovitz: Making Perfect Espresso at Illy
Posted by TheShot on 21 Mar 2007 | Tagged as: Beans, Quality Issues, Robusta
David Lebovitz is a fairly well-known pastry chef and foodie who launched his career through a long tour of duty at Chez Panisse in Berkeley. Lately he’s taken on a great interest in making the kind of espresso he can get in Italy — but not in the U.S. as easily. Following his pursuit of [...]
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