I will do science to it

Some coffee doesn't need more cowbell, but I think this elaborate method of brewing makes the best cup.

credit due to Dresden Codak for the title.

edit: For those wondering: this is a yama japanese siphon pot. The system regulates the temperature and agitation of the grounds naturally. I use an ounce of medium grind (approximately 3-4mm grounds). Lately I've been enjoying malabar coffee because of the slightly peppery flavor, but I usually go for a coffee with subtle nutty notes. Floral coffee grates on my palate, which is odd because hoppy beers don't as much as they used to.

and greetings to the folks from Can You Stay for Dinner

making coffee

 The other day we picked up some coffee at The Angry Catfish, where they sell Intelligentsia coffee beans. Since I had just dismantled our coffee grinder I thought I would go crazy and test out the finest grind again. The beans were Lima Union and roasted four days before I made this coffee.

The coffee came out smoother than any turkish coffee I've ever made (not that I am all that great, but I can be happy with results can't I). The coffee did  not have the right mouth feel, but I think that was me not adding enough coffee to water. 

Further experiments will be needed. I made it with two teaspoons of coffee to about 6 ounces of water.