There’s something deeply satisfying about the morning coffee routine that I’ve developed over the past few months. It’s become less about the caffeine and more about the ritual itself.
The sound of the grinder at 6:30 AM. The smell of the beans—currently working through a bag from a local roaster that has notes of chocolate and cherry. The careful measurement of water temperature (195°F, if you’re curious).
I’ve been using a V60 pour-over setup, and there’s a meditative quality to the whole process. The bloom, the slow circular pours, watching the coffee bed settle. It takes about 4 minutes from start to finish.
By the time I take that first sip, I’m fully awake and present. Ready for whatever the day throws at me.
It’s funny how these small rituals can anchor an entire day.