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Like the rise of so many other trends, the pandemic also contributed to the homemade fever of those specialty coffees that have more and more followers. The good coffee business is going from strength to strength and has made an important place for itself in homes, where we increasingly have better tools to prepare luxury coffees.
In this report Rosa Molinero speaks with some specialists who tell us about the changes in habits, the advance in knowledge and all the gadgets available to those who practice this new religion of specialty coffee without having to go out.
- Is kombucha so healthy? The fact that it is made with sugar makes us wonder if kombucha is as healthy as we imagined or if, despite its virtues, it would be advisable to moderate consumption. Our expert, nutritionist Aitor Sánchez, responds here to readers' concerns.
- The stories of wine. In the seventh volume of 'Sapiens of wine', which has just been presented, sommelier Ferran Centelles analyzes the origin and historical evolution of wine from the most remote civilizations to the present day. The result is a book full of curiosities that addresses the mythological, hedonistic, medicinal or artistic meanings of wine. Here Ramon Francàs reviews them.
- What do nutritionists eat for breakfast? The question, asked by Hada Macià, has aroused the curiosity of numerous readers who this week have read a report in which we see that neither juices nor toast with butter appear among the favorite preparations of nutrition experts to start the day. .
- Kinu. Jorge Guitián has visited the Kinu bar in the center of Seville - the term in Japanese means a silk fabric - and tells us what that space is like that invites calm and the interesting cuisine of the very young Maher Al Dalí Montilla, under the advice by José Cerdá.
- Soup rice. Rabbit and artichokes, two ingredients that excite us and that are the protagonists of this brothy rice that we can prepare without complications following Ana Casanova's recipe. A sure hit for any of this weekend's meals.
