![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Oct. 17th, 2007 10:25 amI'm going to take a minute to rhapsodize about my Zassenhaus manual coffee grinder, which I've now had for about a year.
It lives in my SCA tourney box; I only use it at events. At home I use the electric grinder.
It is a superb hand-crank coffee grinder. Good German engineering. The burrs give a nice even grind, and it does the job quickly. My previous cruddy model took about 10 minutes to grind a batch worth; this one finishes the job in a minute or so.
Now, I realize that this is silly on a whole bunch of levels. Coffee isn't period for Europeans and using a hand-crank grinder won't change that. It's not noticeably fresher than if I had ground it at home on Friday. And finally, at events I don't usually need coffee as much as I do at home.
But it's part of the morning ritual. Like a Japanese tea ceremony, I have my morning routine to start the day. Using high-quality tools and ingredients just makes the experience more complete.
It lives in my SCA tourney box; I only use it at events. At home I use the electric grinder.
It is a superb hand-crank coffee grinder. Good German engineering. The burrs give a nice even grind, and it does the job quickly. My previous cruddy model took about 10 minutes to grind a batch worth; this one finishes the job in a minute or so.
Now, I realize that this is silly on a whole bunch of levels. Coffee isn't period for Europeans and using a hand-crank grinder won't change that. It's not noticeably fresher than if I had ground it at home on Friday. And finally, at events I don't usually need coffee as much as I do at home.
But it's part of the morning ritual. Like a Japanese tea ceremony, I have my morning routine to start the day. Using high-quality tools and ingredients just makes the experience more complete.
