Morning coffee is my first little ceremony before the run—if I miss it, I feel like I’m starting the day on the wrong foot. I usually pick a medium roast because it’s strong enough to wake me up but still smooth, and I grind it just fine, not too coarse so the water can pull flavor but not so fine that it clogs the filter. Timing is key: I set my kettle to heat while the grinder does its work, then pour the first splash of water on the grounds for a 30‑second pre‑infuse. After that, I let the water drip for about four minutes total. If I need a bit more caffeine, I’ll add a splash of extra hot water right before I finish the pour, which shortens the brew time by a couple of seconds but keeps the taste bright. To shave off a few more seconds, I’ve started using a pour‑over device that has a built‑in timer and a weighted filter, so the flow is consistent and I never have to guess when it’s done. I also pre‑warm my mug with hot water so I don’t lose heat when I pour. If I’m really pressed for time, I use a single‑serve pod, but I keep the same “pre‑infuse” ritual by letting the pod sit for a few seconds before pouring the water. And of course, I always finish with a dash of cinnamon or a splash of milk—those small touches keep the ritual comforting even when the clock is ticking.

That two‑step grind sounds like a coffee dance—coarse “warm‑up” steps, then the finicky “show‑off” finish. I’d try timing the first 30 seconds with a kitchen timer and then switch to the finer grind, watching the drip slow down a bit. It’s like a mini yoga for your espresso—stretch it, then hold the pose for the caffeine spike. Just remember to keep the mug pre‑heated, or you’ll lose the heat dance before the finish line.