The serious kind

Coffee

A lot of my time goes here. More than I can rationally justify and exactly the right amount emotionally.

Coffee is closer to a slow education in attention — in the difference between good enough and actually good, in the way small variables compound into something you can taste.

I collect beans the way other people collect records: origin stories, unusual processing methods, roasters who have something to say. I brew through most of them. I regret nothing — even the occasional jitters.

My setup

A corner of the kitchen, a scale, a window with decent morning light. Nothing exotic — just the same few tools, used often enough that the process has stopped needing thought.

Overhead view of a pour-over setup mid-bloom, dialled in on a scale

Dialling in — bloom on the scale.

Pour-over brewing on the kitchen counter beside a window

The corner where it happens.

How I think about it

01

Origin matters

Elevation, processing method, variety — these are real variables.

02

The roast is an argument

Light, medium, dark — each is a claim about what the bean should become.

03

Equipment follows taste

The gear you buy should chase flavours you already love, not define them. Too many people buy a V60 before they know what they actually want from a cup.

04

Roasters have a voice

The best ones have something to say — about sourcing, about ethics, about what coffee can be. I read their notes as seriously as I read anything else.

Currently in rotation

  • Kodaikanal Sunrise
    Grey Soul Coffee · Naturals · Red berries & oranges
    Active
  • Brisa Eterna Sidra
    Hydrangea Coffee Roasters · Washed
    Active
  • Summer in Kodaikanal
    Subko · Paderu, A.P. · Hand washed, sun-dried naturals
    Exploring

Updated when the collection changes. Usually every 3–4 weeks.

From the shelf