I think we are doing a disservice to coffee when we make brewing out to be more magical than it is.
There are many technical improvements that can still be made in delivering a better cup (especially in a busy commercial setting). Grinders could always use more innovation, baristas are often breaking new ground with technique, and the art of delivering exemplary service to customers is one that can yield transcendent experiences. Bountiful frontiers remain. But none of these things should obfuscate the underlying simplicity of brewing.
CALL ME MAGGIE 