Coffee

I make coffee the slow way — pour-over, weighed, timed, occasionally over-thought. It's the one part of the morning that's entirely mine before the rest of the day starts making demands.

Two books did most of the damage: James Hoffmann's The World Atlas of Coffee and his How To Make The Best Coffee At Home. Between them they turned a habit into a mild obsession with extraction, ratios, and grind size.

I won't pretend to be a barista. I just like that something this simple rewards paying attention.

Grinder

KINGrinder P2 (manual)

Roast

Light

Process

Any. Still exploring.

Temp

Light roast. So: boiling. IYKYK.