Finely ground coffee, extracted at 200° F, with 9 bars of pressure. A deceptively simple method resulting in an exceptionally complex expression of the coffee bean. The welcoming aroma and oily crema invite you to enjoy the sweet nectar immediately – or so I thought.…

For the past seven years I have saved the cork from every bottle of wine I’ve drunk. Seriously, they’re all here in my home filling up hurricane vases. Perhaps I’m borderline OCD or even a hoarder. I am a detail-oriented neat freak that has been…