Coffee

Coffee

Coffea arabica - botanical illustration, 1897. The plant that built empires.

Coffee is a brewed beverage made from roasted seeds of the Coffea plant. More importantly, it's a delivery mechanism for focus, a social protocol, and a daily practice of precision.

Overview

• Origin: Ethiopia (9th century legend of Kaldi and his dancing goats)
• Main species: Coffea arabica (flavor), Coffea canephora (robusta - caffeine)
• Processing: Washed (wet) or natural (dry)
• Common brew methods: Espresso, filter, immersion

Espresso

The moment when pressure and timing align

Espresso is a concentrated coffee beverage brewed under pressure. It's also the best test of whether someone actually cares about their craft.

• Typical dose: 18–20 g
• Yield: 36–40 g
• Brew ratio: 1:2
• Time: ~25–30 seconds
• Pressure: 9 bar

The variables interact. Grind finer to slow extraction. Dose higher for more body. Time shorter for brightness. Every dial you turn changes everything else.

Preferred Profiles

• Washed Ethiopian: floral, citrus, high acidity - tastes like fruit, not coffee
• Brazilian natural: chocolate, nutty, low acidity - comfort in a cup

The Ritual

Coffee isn't just about caffeine. It's a structured break in the day. A reason to stop typing and use your hands. A moment of analog in a digital life.

The Japanese understand this. Their kissaten culture - the slow pour-over, the ceramic cup, the attention paid to water temperature. It's meditation disguised as beverage preparation.

Notes

• Espresso invented in Italy, early 20th century
• "Espresso" = "pressed out" in Italian
• Third-wave coffee emphasizes origin, process, and precision
• Coffee houses drove the Enlightenment - caffeine replaced alcohol, ideas sharpened

The Setup

Tool	Purpose	Investment Level
Kettle with temp control	Consistency	Essential
Scale (0.1g precision)	Repeatability	Essential
Burr grinder	Even extraction	Essential
Timer	Dialing in	Built into scale
Good water	Everything else fails without it	Often overlooked

External Links

• Coffee on Wikipedia