Coffee

Pour-over rituals, bean origins, and the search for the perfect morning cup. Coffee as craft — equal parts chemistry and meditation.

CoffeeRitualCraft

The Morning Ritual

Every morning starts the same way: grind beans, heat water to 93°C, rinse the filter, bloom for 30 seconds, then a slow spiral pour. Three and a half minutes from start to first sip. The routine is as important as the caffeine.

Gear

Hario V60 — my daily dripper. Simple, unforgiving, rewards good technique
Fellow Stagg EKG — temperature-controlled kettle with a gooseneck spout
Comandante C40 — hand grinder with incredible consistency

Beans

I prefer East African single-origins — Ethiopian Yirgacheffe and Kenyan SL28 for their bright, fruity acidity. Washed processing over natural, light to medium roast, always within three weeks of the roast date.