The Real Kitchen of the Future Won?t Involve Sous-Vide

Much of today?s cutting-edge cuisine is moving toward the low-tech rather than the high-tech. Look at coffee. Ten years ago, the action was all in huge spluttering espresso machines. Coffee obsessives endlessly finessed the physics of the process?the grind, the tamp, the pressure?in their quest for the ?God shot?: the perfect crema-topped espresso. But now, the coffee culture has moved on. The world?s greatest coffee experts?whether in Melbourne, New York, London, or Berlin?are moving beyond espresso; indeed, largely beyond electricity. They found that with the most delicious and complex beans, the simple pour-over method was a more effective brewing technique to deliver the aromas than espresso. Another new-wave coffee tool is the AeroPress, a cheap plastic device that uses air pressure to force coffee down a tube into a mug. All you need is a kettle and strong arms. This, to me, looks more like the future than a pricy, high-maintenance bean-to-cup cappuccino maker.

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