May 5, 2013
Edible Westside does Tonx
We had a really nice write up for the cover story of the Spring issue of the always beautiful Edible Westside. The brilliant Becky Reams shot us and writer Matthew Kang was very kind with his words.
... This development makes coffee more of a culinary product than ever. The main problem with this improvement of coffee has been the elevation of the barista and barista culture. We’ve made coffee into something only a professional can produce for us. We’ve gone from Maxwell House to complicated and expensive espresso machines.
You can check out the whole article here.