“Popularized in Japan, this style of preparing iced coffee is something you’re more likely to find at a specialty coffee shop. To make it, ice cubes are placed at the bottom of a pour-over device (like a Chemex) so that when the warm water is poured over the grounds at the top, the brewed coffee drips directly and immediately onto the ice. This method is particularly good for preserving the delicate, nuanced flavors of specialty coffee beans.”
Tony’s Chocolonely opens a shop in the Amsterdam airport. Finger’s crossed Amsterdam is our next destination or layover. Click for pictures.
A new chocolate exhibit in Strasbourg, France about the Schall Factory (video below)!
Curious about what it would mean to travel to France right now? This blog post by a French local helps explain how to visit during COVID-19 times (what you need to bring/do/expect).
