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	<title>Decision-making - 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>
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		<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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		<title>When Failure Gets a Standing Ovation (And Why Knowing When to Quit Might Save You)</title>
		<link>https://trotzendorff.de/psychology/when-failure-gets-a-standing-ovation-and-why-knowing-when-to-quit-might-save-you/</link>
					<comments>https://trotzendorff.de/psychology/when-failure-gets-a-standing-ovation-and-why-knowing-when-to-quit-might-save-you/#comments</comments>
		
		<dc:creator><![CDATA[Trotzendorff]]></dc:creator>
		<pubDate>Sat, 06 Dec 2025 10:44:31 +0000</pubDate>
				<category><![CDATA[Psychology]]></category>
		<category><![CDATA[Workplace]]></category>
		<category><![CDATA[Decision-making]]></category>
		<category><![CDATA[Failure]]></category>
		<category><![CDATA[Mental Health]]></category>
		<category><![CDATA[Resilience]]></category>
		<category><![CDATA[Successs]]></category>
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					<description><![CDATA[The room in that unassuming, almost ugly office building smelled like spilled beer and sweat. Concrete walls, neon lights, cables running along the ceiling, a cheap PA system humming somewhere in the corner. People leaned against each other on folding chairs, scrolling through their phones, waiting for the next person who would walk on stage and say the one thing we are all trained not to admit: »I failed.« A guy steps into the spotlight. Hoodie, sneakers, that slightly hunched posture of someone who has told this story too many times in his own head already. He clears his throat. »I dumped two years of my savings, countless nights, and a pretty decent relationship into that startup,« he says. No trembling voice, no drama. Just data. A timeline of effort and loss. »And then it died.« People laugh at the right points. They cheer when he mentions the moment he finally pulled the plug. Someone whistles. When he leaves the stage, they clap as if he had just pitched the next billion-euro idea instead of &#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>
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					<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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