Good Coffee

At The Awl, Matt Buchanan on The Cool Way to Brew Good Coffee:

This exchange was a series of dog whistles between two obnoxious people: I wanted the coffee most appealing to a coffee jerk; the barista told me that this shop was aggressively Goodc. If you are not a beanboi, but are vaguely aware that a certain kind of highly conspicuous consumer likely enjoys “pourover” coffee which is made agonizingly slowly, one cup at a time, then you might be wondering how an automatic machine that brews like a gallon of coffee at once became a Cool Brewing Method in this age of All Things Craft. (Or not! RUN AWAY FROM THIS POST NOW, SAVE YOURSELF.)

I admit I’ve become a bit of a coffee snob in the last few years and enjoy multiple, self-made, pourover cups of coffee per day. I live in San Francisco, what do you expect?

My current favorite brand of coffee bean is by Ritual Coffee Roasters.



The Awl

At the Verge, Josh Dzieza reports on an interesting little media site, The Awl:

Soon cities will be stratified into classes of on-demand laborers, Herrman says, “app playgrounds” zoned by service radii. It’s going to get more interesting when you replace those people with robots, Buchanan says, adding that everyone will be eating soylent while the rich eat solid foods in surge-priced restaurants. “I can’t wait for the progressively priced food market,” Herrman says, with genuine enthusiasm, “that’s going to be great.” Struggling to keep a straight face, Buchanan describes college lectures with professors delivering sponsored native ads indistinguishable from the course — environmental science brought to you by Exxon. “In-app purchases for college! College premium! I can’t wait!” Herrman says. “The future is going to be amazing,” Buchanan says, dryly. “I’m so glad I’ll be dead.”

I’ve known about The Awl for a while now, but I can’t say I’ve read it lately. I might have to change that.