CHANGE IS THE POINT

7:53am: the machine goes on. It will take 20 minutes to warm from here, patience necessary.

8:14am: preparation commences. The machine is flushed, beans are measured then ground, pressure is applied. The first dregs come dripping out. Too slow. The pin is pulled not even a quarter of the way through the process. The liquid barely covers the bottom of the cup after 34 seconds. Much too slow. Between 25-30 seconds is optimal.

8:17am: a second cup attempted, the grind adjusted. This time, golden liquid comes hurtling out. Too fast. It is over in 17 seconds. Much too fast. Too dramatic was the change, the pendulum swinging from one extreme to the next.

8:25am: cup three. The machine is cleaned after each use. This takes time. Beans are measured once again. This takes precision. Third time lucky – so it is said. Usually this is the case; a happy medium established. Still the pour is inconsistent, not quite right. But better. Progress has been made. But the product not yet satisfactory.

8:31am: frustration begins to manifest. Very rarely will a fourth attempt be made. Almost three quarters of an hour has elapsed. And still no product is evident. Attention as a result is scattered. A vital component of the process overlooked. Cup four, because of this is a failure. 

8:39am: meticulous. Water is refilled, the machine checked and cleaned once again. Beans are measured precisely. Tamp pressure is consistent – not too little, not too much. The pour looks promising, golden liquid streaming from the handle. The taste will be the ultimate test. It is full and diverse. Pleasant and warm. Although, not perfect. Perhaps it never will be?

Alas there is tomorrow. To practice and refine. For this is a process. There is no “arrival”.