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Tastes: Coffee: Back to the Grind

Mark Pendergrast
Issue: September 30, 2008

In a typical coffeehouse, the nimble, expert barista grinds, tamps, pulls shots of espresso and creates artistic lattes and cappuccinos to order. For brewed coffee, however, he simply runs coffee into a mug from an urn or vacuum pot.

For the full article, check out the new issue of Wine Spectator, on newsstands August 14, 2008.

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