The first time I read about Before the Coffee Gets Cold, I was sitting in a café not unlike the one in the book — quiet, a little narrow, the kind of place where time seems to gather rather than pass. Outside, the city was still in its morning hurry, but inside there was only the soft hum of the espresso machine and the faint clatter of cups.
Part 1: Extracting the Essence The coffee I make at home tastes far better than most of the coffees I drink in the city. Even those from top-notch roasteries sometimes don’t compare to mine. This isn’t about arrogance—I’m not a superior barista, neither do I have higher-quality beans. And even though my espresso machine is an excellent Italian portafilter model, it doesn’t quite match most professional machines. So, why does my coffee taste so much better? It comes down to one simple reason: time. I have the luxury to weigh my beans to the nearest tenth of a gram every time and grind them according to their specific type and roast. I can thoroughly clean the portafilter, evenly distribute the coffee grounds, break up clumps with a specialized tool, and carefully tamp down. I can closely observe the flow rate and stop the extraction at the perfect moment. Most baristas in roasteries and cafes don’t have this luxury—they’re under constant time pressure, as customers don’t like waiting for their hot beverages. Consequently, they can’t work as meticulously …
I was just having my first cup of coffee in the morning, when an article on sprudge.com popped up in my feed reader. As an asthmatic and coffee enthusiast it naturally caught my attention. It reports about a study by medical professionals from Korea’s Hallym University, Hanyang University, and Kangdong Sacred Heart Hospital, with research finding that moderate coffee consumption can lower the frequency of symptoms associated with asthma.