Ferran Adrià has been across the globe with his new elBulli 2005-2011 tome, but like all of us he has to occasionally stop for a cup of coffee.
Luckily for him, if he wants his coffee in a particular style he can just work to change the process. For the last decade Adria has partnered with Lavazza on their work in studying everything from decoding the coffee bean to perfecting cappuccino machines.
Along the way Adria has begun to view coffee differently. “We should see coffee more like a condiment not just as a drink,” he says. “People always see it as a drink, but for culinary professionals we see it more as a condiment or a spice, but more than just a beverage.”
It’s enough to change your views on something as routine as coffee. Watch the video above for the full interview.
Interested in learning more about the current state of coffee in New York? You can read Liz Clayton’s story “Killer Coffee Is Becoming the New Normal” in our current issue.
