Content about machinery
August 16, 2011
Tristan Coulter of Chicago's Metropolis Coffee Explains the Pour-Over Technique
I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable becomes stressful, maddening, disappointing. The beans, the water, the tools, the process, and the thin line between greatness and mediocrity. None are exempt from mistakes. And of course, no one has ingested any caffeine yet. And we know what...
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Blake visits a famed watermill in Estonia.
I knew next to nothing about watermills before heading down to see one in southern Estonia, so I had an open mind. The website promised a tour, a glass of milk and fresh warm bread. So when the offer of a ride down came up, I had little reason to turn it down.
When we arrived, we found an idle lake reflecting the brilliant blue sky, clouds tossing across the sky, and a brick building with what seemed to be about 15 front doors...
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All content copyright Nick Kindelsperger and Blake Royer.
