Pinboard (robertogreco)
https://pinboard.in/u:robertogreco/public/
recent bookmarks from robertogrecoFINJAN QAHWA - 3188 Mission St, San Francisco - Yelp2026-03-29T01:42:25+00:00
https://www.yelp.com/biz/finjan-qahwa-san-francisco
robertogrecobernalheights missiondistrict themission coffee tea yemeni sanfranciscohttps://pinboard.in/https://pinboard.in/u:robertogreco/b:3c19ec14acb6/The Birth of Espresso: The Story Behind the Coffee Shots That Fuel Modern Life | Open Culture2026-01-03T07:13:36+00:00
https://www.openculture.com/2026/01/the-birth-of-espresso-the-story-behind-the-coffee-shots-that-fuel-modern-life.html
robertogrecoThe cylinder on lever groups could only hold an ounce of water, limiting the volume that could be used to prepare an espresso. With the lever machines also came some new jargon: baristas operating Gaggia’s spring-loaded levers coined the term “pulling a shot” of espresso. But perhaps most importantly, with the invention of the high-pressure lever machine came the discovery of crema – the foam floating over the coffee liquid that is the defining characteristic of a quality espresso. A historical anecdote claims that early consumers were dubious of this “scum” floating over their coffee until Gaggia began referring to it as “caffe creme,“ suggesting that the coffee was of such quality that it produced its own creme.
Note: An earlier version of this post appeared on our site in 2021.
Related Content:
Coffee Entrepreneur Renato Bialetti Gets Buried in the Espresso Maker He Made Famous
https://www.openculture.com/2016/02/coffee-entrepreneur-renato-bialetti-gets-buried-in-the-espresso-maker-he-made-famous.html
The Life & Death of an Espresso Shot in Super Slow Motion
https://www.openculture.com/2021/02/the-life-death-of-an-espresso-shot-in-super-slow-motion.html
The Bialetti Moka Express: The History of Italy’s Iconic Coffee Maker, and How to Use It the Right Way
https://www.openculture.com/2022/01/the-bialetti-moka-express.html
Everything You Ever Wanted to Know about the Bialetti Moka Express: A Deep Dive Into Italy’s Most Popular Coffee Maker
https://www.openculture.com/2022/02/everything-you-ever-wanted-to-know-about-the-bialetti-moka-express.html
Ayun Halliday is an author, illustrator, and theater maker in NYC."
[direct link to video:
"The Birth of Espresso"
https://www.youtube.com/watch?v=I8uStVXNf0M
"I've often brought this poster up at talks, to explain the history of espresso (and to also explain how the idea of coffee shots was not exactly new...)"]]]>coffee espresso leonettocappiello victoriaarduino 2025 jameshoffmann speed efficiency design posters history coffeemaking jimmystamp achillegaggia renatobialetti bialetti moka mokaexpress italy italia ayunhalliday mokacoffeepot expresshttps://pinboard.in/https://pinboard.in/u:robertogreco/b:b2fa050d173a/Don't Become a Connoisseur.2025-12-08T20:05:16+00:00
https://www.joanwestenberg.com/dont-become-a-connoisseur/
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https://www.youtube.com/watch?v=2B2AnCXX1Ck
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https://sfstandard.com/2025/09/24/sohn-korean-american-cafe-san-francisco-menu/
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https://www.youtube.com/watch?v=5zhn746AV-A
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https://www.abanicocoffee.com/
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https://papersoncoffee.com/about
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https://komakase.coffee/
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https://www.goldengoatcoffee.com/
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https://aintnormalcafe.com/
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https://www.nytimes.com/2020/01/15/world/middleeast/saudi-women-coffee-shops.html
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https://daily.jstor.org/coffee-for-the-resistance/
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https://www.robinsloan.com/lab/surrendering-to-the-surface/
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https://supernuclear.substack.com/p/stoop-coffee-how-a-simple-idea-transformed
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https://www.ft.com/content/b1804820-c74b-4d37-b112-1df882629541
robertogrecoRight now, my £1.8k machine probably has about £500-800 of wasted features since other Sage/Breville machines would be better suited at this point. It’s also introduced a lot of faff and wasted time, as I’m trying to work around the auto functionality.
Nevertheless, ask ChatGPT to recommend a coffee machine and you can probably guess what happens:
[image]
Altman’s coffee machine seems to have a transparent box on top. We can’t be sure, but it’s possibly the optional Puck Sucker, an absurd bit of over-engineering as applied to the knock-box.
[image]
As explained on the Sage website: “An automatically activated suction cup creates a rapid vacuum which quietly releases the espresso coffee puck from the portafilter in one swift action.”
No one needs this. At around $90 retail, no one could think of this as an essential purchase. But maybe Altman has particular affinity for suckers?
3. There’s something off with his knife
[image]
OK, that’s one fancy-looking knife. Handle appears to be a walnut or ironwood, no rivets. Flat butt with a steel cap, useful for crushing 70 to 80 garlic cloves. Blade’s santoku, the distinctive workhorse of Japanese kitchens, with a bowed spine like the nose of a beluga whale. Bolster’s… hey, wait a minute.
There’s a lot of nerdery around knife handles. The Japanese type is light and simple, putting the weight nearer the tip for intricate work such as removing a pufferfish liver. The German type of handle is heavier, so the knife’s balance point is towards the middle, which suits a European kitchen where a lot of the chopping will be in a rocking motion.
Traditionally, Japanese knives don’t have a chunky finger protector between the handle and the heel, known as a bolster, or metal that runs all the way to the cap, known as full tang. Altman’s knife definitely has the former and probably has the latter.
These regional differences aren’t really fixed any more, with knife makers doing all sorts of east-west hybrids. Nevertheless, the number of design inconsistencies still makes this knife an oddity. (It’s also, because of the blade’s shallow curve, a poor choice for mincing large amounts of garlic.)
We couldn’t find an exact match online. Maybe it’s a one-off piece by an artisan steel forger who shuns tradition. Another possibility is that it’s a Chinese mass-produced blade that’s sold under countless names, usually in sets, often in a fancy presentation box or with fake Damascus patterns etched on the side. There are Sino-Niho-Germanic Frankenknives all over Amazon and AliExpress that look a lot like Altman’s.
All we can say with confidence is that Altman’s knife is either very expensive or very cheap. It’s impossible to know whether its oddness is the result of individual human creativity, or is an incoherent mash-up of disparate elements that may look impressive at first glance but doesn’t stand up to any kind of scrutiny. See where we’re going with this?
Cheap and expensive are not mutually-exclusive categories; Altman might have paid a lot for a bad knife. Whichever way, it looks poor quality because it resembles the machine-milled rubbish that has been flooding the market and poisoning the well.
Also, digression, we’ve just spotted something in the foreground:
[image]
It’s a *second bottle* of Drizzle. He has two bottles of $21 olive oil, both open and going stale simultaneously. Not only is that wasteful redundancy, it also introduces safety risks. As McGee writes:
All cooking oils are fragile. Fresh oil begins to deteriorate as soon as it’s exposed to light, heat, oxygen or moisture, all of which can break intact oil molecules into fragments. One set of fragments is responsible for the hints of cardboard, paint and fish that we smell in stale, rancid oil. It turns out that stale aromas, pleasant fried aromas and unpleasant scorched aromas all come from oil fragments called aldehydes that are more or less toxic to our cells, whether we eat them or inhale them during cooking. [...] Fresh oils, and in particular fresh olive oils, generate the fewest toxic aldehydes.
OpenAI’s difficult to understand. The project involves a lot of incomprehensibly big numbers. Anyone who doesn’t go billions blind should read Ed Zitron. For the rest of us, it’s enough to know that OpenAI is spending more private capital than any company in history to build a moat around products it can’t yet monetise. Each fundraising weaponises sunk-cost fallacy among a clique of companies that play the same game.
Backers are asked to believe that OpenAI is the most responsible guardian of The Dangerous Majick, while also understanding that the urgency of AI’s arms race frees it from all obligation to act responsibly. Burning cash is foundational to its business. There’s no time to sandbox new products or abide by laws when liquidity is only ever measured in months. The looming threat of insolvency is what propels OpenAI forward.
Does value-for-money get a look in? We know very little about OpenAI’s day-to-day operating costs, but we’ve learned a little more about the day-to-day operating costs of the CEO.
Maybe it’s useful to know that Altman uses a knife that’s showy but incohesive and wrong for the job; he wastes huge amounts of money on olive oil that he uses recklessly; and he has an automated coffee machine that claims to save labour while doing the exact opposite because it can’t be trusted. His kitchen is a catalogue of inefficiency, incomprehension, and waste. If that’s any indication of how he runs the company, insolvency cannot be considered too unrealistic a threat."]]>samaltman kitchens cooking technology 2025 bryceleder siliconvalley ai artificialintelligence chatgpt openai oliveoil coffee knives waste business inefficiency efficiency recklessness incomprehension ignorancehttps://pinboard.in/https://pinboard.in/u:robertogreco/b:c22ae38888a7/The Transformative Potential of Intimacy: Turkish Coffee Talk and Ethnographic Listening - Allegra Lab2025-01-05T06:35:47+00:00
https://allegralaboratory.net/the-transformative-potential-of-intimacy-turkish-coffee-talk-and-ethnographic-listening/
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https://www.yelp.com/biz/atlas-cafe-san-francisco
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https://www.saveur.com/how-lasagna-landed-africa/
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https://sf.eater.com/2024/6/10/24173825/indian-coffee-san-francisco-south-asian-bay-area
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https://sfstandard.com/2024/06/16/sf-coffee-scene-industry-whats-new/
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https://www.sfchronicle.com/projects/2024/world-coffee-bay-area/
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https://bigthink.com/the-past/penny-universities-coffeehouse/
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https://onethingnewsletter.substack.com/p/the-meaning-of-a-moka-pot
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https://www.youtube.com/playlist?list=PLnPDn1Lb79JH6dWwG2aflVRfg4OKl1fob
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https://sf.eater.com/2022/7/27/23280885/delah-coffee-new-san-francisco-yemeni
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https://www.dezeen.com/2014/07/07/movie-alberto-alessi-la-conica-espresso-maker-aldo-rossi-form-follows-function/
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https://en.wikipedia.org/wiki/Neapolitan_flip_coffee_pot
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https://twitter.com/zunguzungu/status/1116699035757244417
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https://www.artsy.net/article/artsy-editorial-9-artist-run-restaurants-you-need-to-know
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https://www.nytimes.com/2017/04/10/dining/coffee-locol-restaurant-one-dollar-cup.html
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http://tinyletter.com/vruba/letters/6-3-seasteading
robertogrecoFor a Westerner to trash Western culture is like criticizing our nitrogen/oxygen atmosphere on the grounds that it sometimes gets windy, and besides, Jupiter’s is much prettier. You may not realize its advantages until you’re trying to breathe liquid methane.
Which is only to make a point that is easy to make but very hard to appreciate, and I have to practice making to myself in new ways all the time, re-estranging it to re-familiarize it: what we have going here, this system by which roads are paved, you can appeal a court ruling, you can just assume you got the right change back at Whole Foods, Whole Foods exists, etc., is so big and complicated that you can’t appreciate it. At best you can call upon cognitive intercessors, like thinky magazine features on the cold chain or whatever, to mediate between your grasp of the size of the culture and its reality. I say this as someone whose job is partly to look at enormous depictions of material culture – I mean staring at the Port of Tokyo–Yokohama, or Magnitogorsk, is kind of what I do all day, and I still take it for granted.
And the system has tremendous momentum. I am no historian, but my vague sense is that in recognizable form in the Euramerican sphere it goes back to things like the New Model Army and the aftermath of the French Revolution: the establishment of a bureauracy, i.e. a system of applied governance with accountability built in as paperwork and defined responsibilities, as opposed to something at best hollowed out like a nest of sticks inside feudalism.
And when I see bureaucracy around me doing things like getting all fetishistic about a piece of paper, I have to remind myself that yes, this is imperfect, but the point is that we enshrine the word, something roughly permanent and widely legible, as opposed to worshipping the squire, i.e., whatever he feels like today, that we can’t even examine directly to mutually identify and begin to debate whether it’s good. A whig history but I’m a whig."
[Related: http://masochuticon.com/2006/05/24/
via: https://twitter.com/annegalloway/status/484597685396045824
in this thread: https://twitter.com/annegalloway/status/484483973767110656
follow-up http://tinyletter.com/vruba/letters/6-16-america-again ]]]>complexity canon interconnectedness seasteading frontier waldronisland bureaucracy 2014 charlieloyd slow change purpose purposefulness civilization interdependence seeing noticing separateness libertarianism capitalism globalization materials systems systemsthinking siliconvalley laws governance government society nealstephenson simplicity distractions bighere dependencies supplychains legibility illegibility coffee waldron interconnected interconnectivityhttps://pinboard.in/https://pinboard.in/u:robertogreco/b:30fd0e555c34/Why Pippi Longstocking is a Great Book | The Brunching Shuttlecocks2014-01-24T21:44:42+00:00
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