Things I've learned about Coffee (to be amended)

Because I've gotten back to to my old 16 hour work days for the time being, the most I've been able to do in terms of food is to learn about coffee. Pleasure and function combined. Below are things I think I've learned.

1. Grinders are important. Blade grinders heat the coffee and grind unevenly, so there is now a Gaggia MDF sitting in our kitchen. (Available at Peet's coffee for $100 less due to some kind of market imperfection I haven't yet figured out).

2. The sky is the limit on spending for grinders.

2a. The stratosphere is the limit for spending on espresso machines.

3. Crema is a big deal.

4. The temparature at which espresso (and indeed all coffee) is brewed is of tremendous importance. I so far enjoy 175 degrees with my new Aerobie Aeropress.

5. The Aerobie Aeropress is a remarkable, remarkable, machine for $29.

6. There are more ways of brewing coffee than I was aware of. Mokapot, espresso, Toddy, Aeropress, Chemex, filter, french press, Turkish, and others I am now forgetting.

7. Manual espresso machines exist.

8. They appeal strongly to my anachronistic side.

9. They appear almost impossible to reliably use.

10. Almost everyone who eventually graduates to the super-espresso machines started with a Rancilio Silva.

More to come.