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thetuqay reblogged roadsandkingdomsSource: roadsandkingdoms.com“A barista can only fuck it up.”
A bold statement surely, from someone who by the way pays his rent and buys his food with the money he makes pressing shots at an espresso bar. But as befitting the Dutchman who said it (Olivier Vos: buzzcut, with thick glasses, and a determined enthusiasm that would take apart a floor in order to fix loose grout), there is a tremendous amount of logic to what sounds initially like a blustery provocation. Coffee – even the finest, most confident, most edifying – is still just roasted beans and water. There are three young men in the Netherlands who want to take the barista, whom they see as a part-TEDx presenter, part-birthday magician, out of the equation. They want people to make their own coffee, and to make coffee they can be proud of.
Okay, so it might be a bit more complicated than that. The trio founded Koffie Leute calling themselves “personal assistants on the way to the perfect cup of coffee.” For them, the perfect cup is full of “slow coffee”, a liquid made with 21st century supply chains and 19th century patience. “It’s not just taste, but the experience of coffee,” says Olivier. Their coffee is ground fresh and by hand, put into a cup via V60 (a conical pour-over coffee filter used by most serious baristas these days), and ideally enjoyed over conversation (and maybe a cigarette, as Dirk, the most hirsute and least talkative of the bunch demonstrated often during our chat). “Espresso bars are espresso,” explains Olivier. “But Dutch history is just a good cup of coffee.”
Not within the usual purview of The Tuqay, but exceptions must be made…
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messofcontradictions reblogged mehreenkasanaSource: roadsandkingdoms
When McDonald’s and KFC first opened up in Pakistan in the 1990s, there were manic scenes. Snaking queues, traffic jams for miles and kids running amok in play areas. Burger joints had existed before, but the fried chicken and ‘would you like fries with that’ phenomena swept through the country, paving the way for spinoffs in every neighbourhood and small town.
But long before the golden arches began gleaming through Pakistan, there was always the poor man’s burger: the bun kebab.
The bun kebab builds on the familiar burger formula: it’s a patty in a bun. But its flavors stretch far beyond the western world, combining Pakistanis’ love for spices and fried food, all in one go.More from Saba Imtiaz’s Karachi dispatch: bun kebabs on Roads & Kingdoms
rly i dont know why indians never came up with this
One of the things I love about my motherland Pakistan. And it’s saddening because many of these bun kebab sellers lost a massive number of customers - and consequently income - because of how McDonald’s, KFC, Hardees and other ‘Western’ fast food restaurants mushroomed all over the place. It also became a symbol of looking ‘modern’ when you’d go to these joints. The bun kebab wala was seen as backwards and lowly. But even now - and I suppose this is the beauty of it - people still know that there is nothing more delicious than a bun kebab burger compared to those (un)Happy Meals, over-fried curly fries and expensive deals.
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