Coffee, like good poetry, isn’t meant to be rushed. The truest flavours - and the truest feelings - only rise when we take our time.
At Black Poetry, we believe slow brewing is a science - and a ritual. It allows every note to bloom: acidity, sweetness, bitterness, body. The result is clarity in the cup and complexity you can taste.
Slow brewing methods - like pour-over, Chemex, or French press - are all about control and extraction. From water temperature (ideally 90-96°C) to the grind size and bloom time, each step affects how the coffee grounds release their soluble compounds. Go too fast, and you under-extract: sour, watery coffee. Go too slow, and it turns overly bitter.
But there’s more. The slowness itself is part of the experience. It asks you to be present. To watch the spiral of water, smell the evolving aroma, feel the steam on your skin. It’s meditative, almost musical.
Fast coffee serves a function. Slow coffee serves a moment. We choose the moment.
Because there’s poetry in patience. And that’s what we pour.
