Coffee.

Coffee — The Other Obsession

Coffee rewards obsession.

My daily driver is a DeLonghi Magnifica S that I refuse to treat as a black box. I tweak grind, temperature, and timing until the shot matches exactly what I want that morning.

Slower days call for the V60: Timemore grinder, gooseneck kettle, precision scale. Bloom, patience, concentric circles. The quiet satisfaction of watching a bright cup come together.

I chase light roasts and naturally processed beans — the ones that actually taste like blueberry or stone fruit. The French press is saved for weekends when I want something slower and more forgiving.

Stats
90+ bags logged across 5+ years
~32 kg total
Clear shift from commercial blends (Lavazza, Starbucks) to experimental and specialty lots
Rising taste for anaerobic, honey, and mixed-processing coffees

The Log (highlights)

• 2021: First real light roast obsession (Ethiopia Geisha)
• 2023: Discovering Gumption Coffee
• 2024–2025: Blue Tokai deep dive across multiple Indian estates
• 2025: Experimental phase — Barbara Estate Frozen Cherry & Grape, various anaerobic lots
• Current chapter: Blue Tokai + Singapore roasters (PPP, Anomali, Savourworks) + whatever strange new processing I can get my hands on

I log every bag. The curiosity keeps growing.