By Meredith Arthur and Eric Slatkin | Published on
By Meredith Arthur and Eric Slatkin
Arno Holschuh, barista at Blue Bottle Coffee in San Francisco, discusses the big and the little: the surface area of the bean, the thousand small cuts that will kill your espresso, and why Starbucks is not so bad.
This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.