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	<title>Coffee - Trotzendorff</title>
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	<description>Running over sticks and stones</description>
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		<title>Some Things Need Tuning, Others Need Leaving</title>
		<link>https://trotzendorff.de/psychology/some-things-need-tuning-others-need-leaving/</link>
					<comments>https://trotzendorff.de/psychology/some-things-need-tuning-others-need-leaving/#respond</comments>
		
		<dc:creator><![CDATA[Trotzendorff]]></dc:creator>
		<pubDate>Wed, 25 Mar 2026 11:01:39 +0000</pubDate>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Mental Health]]></category>
		<category><![CDATA[Psychology]]></category>
		<category><![CDATA[Decision-making]]></category>
		<category><![CDATA[Happiness]]></category>
		<category><![CDATA[Resilience]]></category>
		<category><![CDATA[Workplace]]></category>
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					<description><![CDATA[There’s a certain kind of story the internet instantly falls for. You know the format: someone with just enough status to sound unquestionable, simplicity, a symbolic detail like a black coffee, a minimalist detail like a black coffee, and one sharp sentence delivered with enough detachment to pass for life philosophy: »I stopped adding sugar to things that were bitter.« It’s exactly the kind of line that spreads because it offers more than advice. It offers posture: standards, clarity, self-respect, no more pretending. Quotes like: »The most successful people don’t add sugar. They taste things as they are — and if it’s bitter, they stop drinking.« And to be fair, it works because it touches something real. People do spend a lot of time sweetening things that are not good for them. They stay in draining relationships, flattening jobs, and dynamics that quietly wear them down, and instead of naming the problem, they soften it with interpretation. They call it complicated, demanding, a phase, an opportunity to grow. In that sense, the quote names a &#8230;]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">53928</post-id>	</item>
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		<title>To Taste Everything</title>
		<link>https://trotzendorff.de/psychology/to-taste-everything/</link>
					<comments>https://trotzendorff.de/psychology/to-taste-everything/#respond</comments>
		
		<dc:creator><![CDATA[Trotzendorff]]></dc:creator>
		<pubDate>Fri, 27 Feb 2026 08:28:10 +0000</pubDate>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Mental Health]]></category>
		<category><![CDATA[Psychology]]></category>
		<category><![CDATA[Consciousness]]></category>
		<category><![CDATA[Perception]]></category>
		<category><![CDATA[Taste]]></category>
		<category><![CDATA[Thinking]]></category>
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					<description><![CDATA[»Dump the first espresso of the day.« That was the advice, I saw in a reel the other day. A guy standing in a spotless kitchen, speaking with quiet authority. No drama, no irony. Just a clean instruction. Even if you single dose. Even if you weigh your beans to the tenth of a gram. The coffee sitting in the dead space of the grinder overnight will have oxidized. It will dull the shot. It is not worth drinking. My first reaction was not technical curiosity. It was a quiet sense of loss. Imagine starting your morning by pouring something warm and carefully prepared straight into the sink. A small ritual of control disguised as refinement. I thought: I would not even taste it. But maybe that is the point. Probably some people really can. There are palates that register the faint stale edge from yesterday’s grounds. People who notice when brightness turns flat by a margin most of us glide past. The same goes for sound, for smell, for texture. Some hear the subtle &#8230;]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">53890</post-id>	</item>
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		<title>Hello, Today!</title>
		<link>https://trotzendorff.de/running/hello-today/</link>
					<comments>https://trotzendorff.de/running/hello-today/#respond</comments>
		
		<dc:creator><![CDATA[Trotzendorff]]></dc:creator>
		<pubDate>Thu, 01 Jan 2026 16:18:13 +0000</pubDate>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Psychology]]></category>
		<category><![CDATA[Running]]></category>
		<category><![CDATA[Barista]]></category>
		<category><![CDATA[Family]]></category>
		<category><![CDATA[Mindfulness]]></category>
		<category><![CDATA[New Year's Resolutions]]></category>
		<category><![CDATA[Newsletter]]></category>
		<category><![CDATA[Preview]]></category>
		<category><![CDATA[Privilege]]></category>
		<category><![CDATA[Review]]></category>
		<guid isPermaLink="false">https://trotzendorff.de/?p=53797</guid>

					<description><![CDATA[Today is January 1st. Not a good day for looking back on the year that has just ended. I’ve already spent a lot of time doing that — revisiting what I experienced, the successes and the wounds, the progress and the setbacks, taking a closer look at encounters and goodbyes, taking stock. Today, I don’t want to do it again. Nor is today a good day for looking ahead to the year that has just begun. Too much is still uncertain. Vague. Too many decisions haven’t been made yet, and countless possibilities probably haven’t even crossed my mind. Today — January 1st — is a perfect day to be lived consciously. To be present, in the truest sense of the word. To enjoy what is right now, and what isn’t. And to be grateful. I woke up today in good spirits. I’m healthy — apart from a few minor things. And those minor things are being taken care of. I live in a country where the occasional injury doesn’t pose a serious risk. I woke &#8230;]]></description>
		
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		<title>Decisions Are Like Coffee: How to Brew the Perfect Balance Between Time Pressure and Quality</title>
		<link>https://trotzendorff.de/psychology/decisions-are-like-coffee-how-to-brew-the-perfect-balance-between-time-pressure-and-quality/</link>
					<comments>https://trotzendorff.de/psychology/decisions-are-like-coffee-how-to-brew-the-perfect-balance-between-time-pressure-and-quality/#respond</comments>
		
		<dc:creator><![CDATA[Trotzendorff]]></dc:creator>
		<pubDate>Mon, 24 Apr 2023 10:09:03 +0000</pubDate>
				<category><![CDATA[Mental Health]]></category>
		<category><![CDATA[Psychology]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Decision-making]]></category>
		<category><![CDATA[Science]]></category>
		<guid isPermaLink="false">https://trotzendorff.de/?p=53573</guid>

					<description><![CDATA[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 &#8230;]]></description>
		
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