Fred Aiken Writing

Tag: morning ritual

Morning, Good Morning

Daily writing prompt
What are your morning rituals? What does the first hour of your day look like?

The sun’s not out yet. Damn! The sun is not out yet!

But I’m up, and I can’t go back to sleep. The house is too hot. Steph says she’s cold, so we keep the heater going, even though the temperature outside starting rising weeks ago. But Steph’s always cold, even at the height of summer. I believe her because whenever her feet touch me when we’re in bed it feel like a popsicle hitting my leg and startles me awake, motionless, counting sheep or trying to concentrate on the Federal Reserve’s policy on modern monetary theory.

So I get up and perform the perfunctory hygienic rituals that make me acceptable to the rest of the world. The pre-dawn cleansing of my body that suggests I know what I’m doing because I woke up today and decided to be clean.

I decided to not listen to the voice in my head saying that it doesn’t matter.

I don’t think anyone is buying it.

I know I’m not.

Afterwards, I go to the kitchen and prepare breakfast. Black coffee and an english muffin that I hope hasn’t molded even though it’s been in the pantry 2 weeks past its sell-by date–a random date on the calendar that’s more likely a suggestion rather than a hard stop to when the english muffin can be consumed. I place a generous helping of raspberry jam on the english muffin after microwaving it because I think putting it in the toaster would be too much effort, even though it doesn’t take that much longer.

Before sitting down to eat and down caffeine molecules, I look at the digital clock on the over that’s notoriously inaccurate. It doesn’t tell real time, just whatever damn time it chooses to. Which I can respect. Despite how inconvenient it is at times. Even with the oven’s clock being off, it’s still too damn early. The solar clock still nestled comfortably in the crook of the horizon.

In these early hours, I think about what my day looks like, or at least what it should look like. I create a mental check list of what needs to get done, what I want to accomplish, and what I’ve put off for far too long. The list for what I put off keeps growing larger and larger day by day, so I try not to focus on it too much, or else the depressing thoughts start to filter in. Then I start down a mental road of how I haven’t really done anything productive with my life. I’m reminded of Mozart and all he accomplished in his teens. Then I’m reminded of Einstein and all he did before turning 25. But most of all, I think about Taylor Swift and the enormity of her accomplishments, and the fact that I’m 2 years older than she is. But that shouldn’t matter, because I don’t have a fraction of the talent of any of those people.

And so in the first hour of consciousness, when everyone else in the apartment complex is asleep, except maybe those getting home from their graveyard shift at their amzn warehouse jobs picking gallons upon gallons of butt paste that gets purchased at an alarming pace by countless Americans everyday, and I realize the list I made for myself and what I wanted to make of my day doesn’t matter, and sometimes all that’s important is just waking up and writing down the sentence, ‘I’m alive,’ which keeps me chuggin’ along.

Luxury Crop//Good to the Last Drop

Daily writing prompt
What’s the one luxury you can’t live without?

I often wonder what my life would be without coffee, but the thought is too grim to entertain for long. It’s not just the caffeine that hooks me; it’s the entire ritual, the rich tapestry of history, and the intricate processes behind each cup. Coffee isn’t just a beverage; it’s a luxury I can’t live without.

Every morning, I retreat to my little sanctuary—our living room couch—with a cup of coffee and a book.

I start with the beans. Not just any beans, mind you, but single-origin gems sourced from the highlands of Ethiopia. Yirgacheffe, specifically, known for its bright acidity and floral notes. These beans are the offspring of heirloom varietals, nurtured in the fertile, volcanic soil at an altitude of 2,000 meters. This terroir imparts a complexity to the beans that mass-produced coffee could never achieve.

Next comes the grind. I use a precision burr grinder that allows me to dial in the perfect grind size for a pour-over. Too coarse, and the water will rush through the grounds, leaving the brew weak and under-extracted. Too fine, and it’ll slow the drip, resulting in a bitter, over-extracted cup. The grind is a delicate balance, a fine line between perfection and disaster.

I weigh out 20 grams of beans, not a milligram more or less, and grind them fresh for each brew. As the grinder hums, releasing the intoxicating aroma of freshly ground coffee, I prepare my V60. I place a paper filter in the dripper, pre-wetting it with hot water to eliminate any paper taste and to warm the carafe below.

Water temperature is crucial—at exactly 201°F, or about 94∘C for those on the other side of the pond—or really anywhere else in the world, I suppose—it extracts the perfect balance of flavors from the grounds. Too hot, and you’ll scorch the beans; too cold, and you’ll miss out on the subtle nuances. I use a gooseneck kettle for precision, ensuring a steady, controlled pour.

As I pour a small amount of water over the grounds to bloom, the coffee bubbles and releases carbon dioxide, a sign of freshness. I wait for 30 seconds, allowing the bloom to settle, before continuing with a slow, circular pour. The water cascades through the grounds, drawing out a complex array of flavors.

The first sip is always a revelation. Bright acidity dances on my palate, followed by a cascade of flavors—blueberry, lemon zest, and a hint of dark chocolate. It’s a symphony of taste, a complex interplay of terroir, processing, and meticulous preparation.

But coffee is more than just a morning ritual. It’s a journey around the world, from the sun-drenched plantations of Colombia’s Huila region, where the beans are handpicked and meticulously processed, to the bustling streets of Tokyo, where baristas treat coffee preparation as a high art. I’ve visited cupping sessions in Guatemala, where I learned to discern the subtle differences between Bourbon and Caturra varietals, and attended barista championships in Milan, where the craft of coffee is celebrated with fervor.

This obsession extends beyond my kitchen. I own an AeroPress for travel, compact and versatile, allowing me to enjoy a quality brew even in the most remote locations, like at the edge of the Acatenango Volcano. I’ve even experimented with cold brew methods, perfect for hot summer days when a chilled coffee is a welcome refreshment.

Coffee, to me, is the epitome of luxury. It’s a daily indulgence, a connection to far-off lands and cultures, a testament to human ingenuity and the relentless pursuit of perfection. It’s the one luxury I can’t live without, a ritual that grounds me, inspires me, and fuels my every endeavor. Without it, the world would be a little less vibrant, a little less magical. And that, I simply cannot accept.