Peruvian Cuisine & Pisco Mixology in San Francisco
Pisco Cocktails Class at 18 Reasons
At the 18 Reasons Pisco Cocktails class, 16 Pisco-loving students spent the evening making simple syrup, cracking eggs, crushing strawberries, squeezing limes, and cracking coffee beans to make 4 different cocktails and a special take-home infusion. But we also talked about the history of Pisco, its origins in the Ica Valley of Peru, its journey from Peru to San Francisco, and the history of each cocktail we made.
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Kenyan Coffee, Four Barrel
One of my favorite local roasters in San Francisco Is Four Barrel Coffee, and today I was very happy to stop by for a cappuccino on the house at their 3-year anniversary celebration.
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Kenyan Coffee, Four Barrel
Last week I got a fascinating in-depth look at the story behind Kenyan coffee, all from the perspective of one of my favorite local roasters, Four Barrel Coffee. Organized by 18 Reasons and lead by Four Barrel’s own Jeremy Tooker, everyone at the event enjoyed a slide-show tour that took us on a journey — from the farms where the coffee is harvested, and the mills that process the beans, to the unique auction system for selling it to the world — that ended with a special cupping of newly arrived Kenyan beans.
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Coffee cupping table at 18 Reasons
In my earliest childhood memories, there was always cafe con leche in the mornings and today that first sip of coffee always makes me smile. But despite enjoying 3-4 cups a day, one of my goals this year is to drink more coffee. What I really mean is that I want to learn more about coffee and attending the coffee cupping at 18 Reasons was a great way to do just that.
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