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.

Exactly! Think of the pour like a metronome: a steady 30–40 milliliters per second, not a splash. Keep the grinder set to a uniform size, use a scale to measure the 1:15 ratio, and watch the water just kiss the grounds. That way you’re not chasing a fancy technique; you’re letting the beans do their quiet work. And when you pause, just breathe with the steam rising. Simple, steady, and oh—remember the 20‑second wait before you pull the first espresso shot; that’s when the crema starts to look like a perfect tiny cloud. Keep it calm, and the day will follow suit.