Slow Coffee

The dictatorship of speed requires ubiquitous instantaneity. The cup of coffee has to be ready in no time in the home, work-space or 'on the run'. Machines sell this handy illusion. By now there must be mountains of junkspace from electric coffee machines consisting mainly of plastics.
Ever larger machines developed for the service industry and the home market. The person handling and maintaining the automat became the barista. The problem with all machines of production is that they are supposed to 'make money' and some coffee on the side and not be a cost-factor. Unserviced machines, temps instead of an trained barista, chemical residues or rancid milk make for an awful cup. The grinding and treatment of the oily coffee beans, as well as the daily clean also contribute the the aroma of the "beans". Power uncertainty and the need for an array of (cleaning) products put the user in a position of dependence. It is also a good idea to refrain from all plastic parts in any coffee equipment or beverage cups.

If one has time to drink - then one probably has the time to let it drip through. So I propose that a porcelain filter with unbleached filter papers is the most mobile, space-saving and sustainable method. Simply use your hands to pour the boiling water slowly on the gound coffee to release the flavour. A preheated coffee pot helps. Rewash porcelain filter and feed paper filter and coffee ground to the worms in the compost. They love speed and a junk-free world.

On roasting & different methods to make coffee

Image: Hans Baluschek, 1895, Kaffeklatsch, via Zeno

see
How coffee could help against neurodegenerative diseases in a world of ubiquitous pesticides