☕️ Since I’ve been seeing a lot of debate in the field lately, I’ve decided to provide a set of Guidelines for the management of a good 🇮🇹 coffee
1️⃣st - get a Moka. Better if an old one: just as wine, it gets better with the passing of time. Wash the Moka. Open the Moka.
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2️⃣nd - Pour some water in the Moka. The right amount.
If you put too much, you get colored water 💧 . If you put to little, you’ve got no coffee to offer to other people. 🤷🏻♂️
Best is to reach just under the tiny valve. No rocket science.
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3️⃣rd - I call this step “The Everest”.
In short, put on the filter as much coffee as it fits. Then you add some more. And then some more.
❌DO NOT PRESS.
Coffee doesn’t like to get pressed. Nobody does.
Just make it gently fall from above, & make the mountain appear ⛰
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4️⃣th - We’re almost done - but let’s keep attention high, we’re playing with fire now 🔥
Coffee needs time. If you rush it, you burn it.
Coffee needs a small, gentle, respectful fire - and some patience. So - keep the flame low, and relax for a few minutes.
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5️⃣th - And the magic is done!
A hot, dark, fragrant, tasty coffee is ready to give you the energy to write your next @NEJM - or to follow an intense afternoon of #ASCO21 presentations!
References for this Guideline will be available in the full publication.
No COI.
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