<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10625</id>
  <title>Obsessives: Get the Shot</title>
  <published_at>Tue Jul 17 12:21:00 -0700 2007</published_at>
  <link>http://www.chow.com/stories/10625</link>
  <pubDate>Tue, 17 Jul 2007 19:21:00 GMT</pubDate>
  <short_description>One man, many beans, and the perfect cup of coffee</short_description>
  <long_description>Coffee Obsessive Arno Holschuh discusses the secrets of a perfect espresso.</long_description>
  <img>http://www.chow.com</img>
  <author>Meredith Arthur and Eric Slatkin</author>
  <category>
    <id>86</id>
    <name>Obsessives</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>Obsessives: Get the Shot</h1>


	<h3>By Meredith Arthur and Eric Slatkin</h3>


<div id="intro">
Arno Holschuh, barista at <a href="http://www.bluebottlecoffee.net/">Blue Bottle Coffee</a> in San Francisco, discusses the big and the little: the surface area of the bean, the thousand small cuts that will kill your espresso, and why Starbucks is not so bad.

</div>

</div>

<p class="author_bio_new"> <em>This is a regular series called <a class="red" href="http://www.chow.com/stories/86/category">Obsessives</a>, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.</em></p>]]>
      </content>
    </page>
  </pages>
  <tags>
    <tag>
      <id>315</id>
      <name>coffee</name>
    </tag>
    <tag>
      <id>121</id>
      <name>beans</name>
    </tag>
    <tag>
      <id>8304</id>
      <name>blue bottle</name>
    </tag>
    <tag>
      <id>1488</id>
      <name>starbucks</name>
    </tag>
    <tag>
      <id>8305</id>
      <name>arno holschuh</name>
    </tag>
    <tag>
      <id>2275</id>
      <name>espresso</name>
    </tag>
  </tags>
</item>
