Coffee Times

Yesterday'. New York Times Dining section was devoted to coffee. there were tow good articles written by Oliver Strand and regular , Kim Severson. the first lists almost all of Manhattans; coffee house. while the second about the quest for a good decaf. They're both fascinating articles especially to the coffee holics out there and those tea drinkers, like myself who like a walk on the bean side.

Oliver Strand's article is a guide to some of the city's best places. It;s not just Manhattan but also Brooklyn and Queens. he also rates them and mentions other pluses. such as good pastries or a relaxing atmosphere. Some are well known like the Gimme Coffee chain or the Stumphouse Coffee Roasters. Some are tiny little cafes that barely sits a party of five. It is also a good guide for those looking for homemad e muffins ro sticky buns . Each coffee house not only has it's liquid specialties but also their baked ones as well.

Kim Severson article is a bit more involved. She describes the quest for the perfect decaf. This is usually hard because the stuff sometimes has a chemical taste and it's like drinking dishwater mixed with cleaning fluid. The reason for this is that the caffeine is washed out with a rinse of methylene chloride I t does leave other compounds intact that contribute to the flavor. Luckily this method is becoming more and more sophisticated . Decaf coffee is becoming just as rich tasting and full bodied as its caffeinated cousin. There is also a new method called mountain water process, where green coffee beans are soaked in hot wate r and discarded. The remaining brew is sent through a carbon filter to remove the caffeine. The oils and flavors ar e left intact

There' nothing like a good cup of coffee whether decaf or caf, especially in a bustling city like New York. This is the place where you can see a million things happening as you slowly sip and enjoy a rich cup of the brew. It's may be a busy city but there's always time for a latte.