SOLUTIONS

1. Get more

exercise. Seek

stress-free

posture.

2. Get gloves /

mittens /

wrappers

for hot

pitchers.

3. Give fair warning.

4. Just be careful.

So in my final month

on the job, the boss

comes along and says,

“we’ve overstaffed;

now all the new folks

go study espresso;

and all the old folks

go study pour-overs.”

So with even our

recent high-school

intern complaining

that he’s been made

redundant at the dish

station, I find myself

getting bored.

So I study pour-overs.

I take into account the

Ben Kaminsky writings

on the EK43 that my

more experienced

colleagues raved

about, their own

experimental results

with the EK, an idea I

P.O.C.-ed over Chinese

New Year (we were

closed, of course, I

got bored) for

applying shower-

screens to pour-overs,

and what we’ve all

read about super-slow

super-cold-water

pour-overs in some

Japanese shops.

So here’s the part that

should get your

attention, if you

haven’t been

following the EK43

scene.

It’s possible

to do

9.5++

minute,

93C*,300ml

Pour

-overs

that are not

unbalancedly

** bitter.

This is with mass

ratios in the range of

“4.5 to 7.0 beans” to

“100 water”.

I offer some examples.

Give it a shot.

Spurts are bad. Don’t

agitate the grounds.

Sprinkle. Gently, so

that there is 0.5 –

1.5 cm of clear

water above the

grounds. If water

level sinks too fast,

grind finer!

Cheat. Use a

shower screen. An

AeroPress is an

easy solution.

(Laziness is the

mother of

invention.)

WARNINGS

1. Cramps

2. Cancer

3. Irate Customers

4. More unknowns.

Aiya! Chow Kahn

ah!

Why does my hand hurt? Oh

yeah – 10 minutes pressed up against a 70C

surface... an hour ago.

This is the longest

damn cuppacoffee I’ve waited for in my life!

I’m sorry sir. I’d be happy to give you a refund and

a long black,

instead.

* starting temperature;

** your mileage may vary; I like nibbling on raw cucumber

and bittergourd - not everyone does.