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Tasting with our eyes
Presentation and appearance are a significant part of a food item’s value. We taste with our eyes.
Starbucks and others teach us to take a low price item and elevate it, adding at least two intangables: quality and time. In this case, add steam, milk and time to turn a nondescript, brown hot liquid into consumable, value-added folk art. If that isn’t too heady. Matt Milletto, Director of the American Barista & Coffee School demonstrates:
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(0) Comments • Permalink • 09 03 2008
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