More often than not, the true question is "How can I best homogenise the flavour of your drink so that it conforms to what you expect and are most comfortable with?" Now it's snobbish to suggest that there's anything fundamentally wrong with just liking something a certain way and sticking with it; there isn't, it's comfortable and that's ok. But what if we're drifting past something truly special and we're missing out?
There are worlds behind everyday things, worlds of processes and paraphernalia waiting for us if we care to look. Often these worlds can go unnoticed to us as we take things for granted (they're called everyday for a reason) and that's ok, we can't know everything about everything, there just isn't time. But our favourite everyday things? What if we took them back to first principles, took them apart and tinkered with them, learned the whats and whys? Ditched the milk and two sugars and started from the beginning? Maybe we'll find that there isn't a great deal to know, maybe we'll find that actually we just don't care that much. If we're lucky though, we might find a world of exotic stories and flavours, of near-mystical methods and downright cool machines. We might find communities ranging from international to local brimming with passion and expertise. We might find that even if we wanted to return to our comfortable drifting, that our first fruit-laden scent of recently roasted, freshly ground Guatemalan Red Bourbon whispers seductively to us that no, we're never going back.
So how do I take my coffee? I don't know yet, but I'm gonna find out.
No comments:
Post a Comment