Water is lazy.
Water is lazy.
This is the first lesson to remember when making espresso coffee. It is released at a pressure between 8.2 and 9(n) directly into a small package of around 14-18 grams of Columbia's finest (Coffee, of course).
The reason to remember this lesson is because water will always find the path of least resistance. It will not fight, and it will not force its way through a perfectly tamped basket of coffee. Instead, it will slowly envelope itself into the coffee, never worrying about the time it is taking, what has happened, and what will happen.
Through this lack of worry and regardlessness for time and effort, it is able to absorb all the beautiful colours and flavours that the coffee has to offer. For if it was to be rushed, it would simply burst through, ignorant of its full potential and opportunity; its chance for the perfect cup...
When all the elements come together - the full magnitude of colour and flavour from the coffee are absorbed and released with a wonderful viscosity. The espresso sits, warm and lush in its cup. The balance of flavour is achieved. Perfection. We give this shot a label within the industry.
We call it God.
Thanks for reading Legends, have a beautiful day :)
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Very cool. I like it when writers make you look at something in a different way. Its what I try to do with my posts as well. You made me look at coffee differently. Cool post!
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