We are used to thinking of addictions as hormone manipulating indulgences, but we can also have avoidance addictions (ie. Depending on how we define addictions, we might find that all of us have or have had some form of addiction. When we think of addicts it might conjure images of people under the influence of a mind or mood altering substance, or worse, similar memories from our own past. It’s like the cat whose purpose in life is chasing its tail. In the end we are a neurotic mess (fancy word for being consumed with managing the unwanted symptoms of our avoidance goals). We become slaves to the pursuit of what is depended on to manipulate the altered state we seek. They leave one weak, defeated and consumed with bodily urges that eventually control our thoughts, will, emotions and desires. When addictive appetites are indulged they provide progressively diminishing relief and increasing emptiness. They reinforce sensory cravings like a fire wanting fuel. Addictions depersonalize loved ones around the addict and diminish the one addicted. Un-dealt with, addictions erode freedom to live, love and be loved. Addictions enslave the addict and control the lives of those who depend on the addict to fill a role. What families are not afflicted by addictions of some sort? They affect more than just the addict. Never mind to someone else, it’s hard to admit to oneself… “I am addicted to alcohol”… or, “I am addicted to gambling… porn… work… the abuse of prescription drugs… TV… smoking… cocaine… marijuana… procrastination… yelling/venting… sex… coke… eating… or _” (fill in the blank – because there are many things that we can become addicted to). For most of us – it’s very hard to admit to someone else that ‘I have an addiction’. ![]() Science can’t help you with that.It’s not a pleasant thought. You’re on your own from here on out – becoming a barista takes practice and patience. What kind of coffee are you going to concoct? A latte, with plentiful milk and a light taste? Or an Americano with only a splash? Check out the graph for a rough idea of the ratios behind some of our favourites. Once you’ve brewed your coffee, the real creativity comes in. The science says that the ideal temperature range is between 90oC-95oC. Let it cool and then brew your mug of brain juice (don’t leave it too long though, otherwise the only thing that you will accomplish is gently washing your grounds, and nobody wants that). Too hot and the water will be too good at extracting the oils and flavours of the coffee and you’ll be left with a bitter mess. Want a tip that will make your coffee game even better? Never use boiling water straight out of the kettle. ![]() More time interacting with the grounds means stronger coffee. Not only does it have a larger surface area for coffee-water diffusion, but its sand-like nature forms something like an impenetrable wall of coffee sediment, increasing the amount of time that it takes for water to pass through. Fine powder imparts more flavour (and caffeine). The fineness of your bean powder dictates how strong your final brew will be, especially if you are making filter coffee or brewing by a similar method. Good for drinking in the mid-afternoon, worse for keeping you awake for your third hour of zoom tutorials. The roasting process breaks down some of the caffeine, meaning that it isn’t going to give you the same kick. Want something that tastes stronger and more bitter? A dark roast is what you should be looking for.Ī common misconception is that because dark roasts taste stronger they are stronger. Want a flavourful, mild coffee which smells lovely? A light roast is for you. The first big toss up is between light and dark roasts. With some science to guide us, we’re going to get as close as possible with a home brew. ![]() However, it is not going to cut it for achieving our desired coffee shop vibe. It does what it says on the jar and does not pretend to be something more special than it is. My coffee is important, but the idea of it arriving to me on the back of a moped is silly.ĭon’t get me wrong: instant coffee is great. For lots of us, that is a stretch too far. No longer will you be able to pick up your coffee in the shop – now it must be delivered to your home. Changes to Edinburgh lockdown restrictions from the 16th January have dealt another blow to our finest coffee shops. We are all going to have to become better baristas in our own homes.
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