Who writes here

I make coffee in a galley kitchen with about two feet of counter space, which has to hold a hand grinder, a plastic cone dripper, a scale that reads to a tenth of a gram and, since last year, a small single-boiler espresso machine that heats up slower than I would like. I buy beans from whoever roasted them most recently and I write down nearly every brew.

These notes are the result. They cover grind settings, ratios, water temperature and the days when everything tasted like cardboard for no reason I could find. I am not a barista and have never worked in a cafe. I am a person who likes a measurable hobby and a quiet morning.