Ah, a slow brew is like a tiny meditation wrapped in steam and beans. When you let the water sip the grounds at a steady 93°C for a full 3–4 minutes, every micro‑compound gets a chance to bloom. The slow extraction pulls out those subtle citrus notes, the gentle caramel sweetness, and even the faint nutty undertones that a rush‑hour drip just skips. It’s a pause, really—your hands, the aroma, the sound of water dripping, all in sync. That ritual can anchor the day, like a tiny lighthouse in a storm. Just remember to keep the grind a bit coarser if you’re using a French press, or finer if you’re pulling a pour‑over, and you’ll taste the difference. It’s not just coffee; it’s a micro‑adventure that steadies the chaos.