A good movement often begins asking the right question. As we begin to explore in depth the meaning and meat of slow coffee, we wanted to share some questions we take to heart.
1. What is the relationship between coffee and time?
2. Is there a success and failure balance that is somehow impacted by time when it comes to coffee?
3. When one begins to curve back unto an experience that has made coffee a real and important experience, what were the quantitative elements that helped produced that result? How did the spectrum of the passing moment change between the pleasurable experience and the experience that produced deep and inspiring joy?
Whether in processing or roasting coffee professionals are able to locate fundamental improvements in the quality of a coffee experience through the mechanism of time. Cold brewing is one detailed process for which time has little a substitute. At 5, at 10, at 20, at 30 hours the cold brew cycle undergoes it's development by submerging coffee and water with the element of time. Coffee can provide subtle abstractions into the validity of allowing for time to take it's course.
The rush or hurried outcome isn't filled with the ultimate pay off. The fast lane is often the place where accidents happen and production systems lose their viability and substance. Ludwig Wittgenstein wrote: "This is how philosophers should salute each other: "Take your time.'"
He was trying to create and empower a culture of his peers to allow for time works it's magical process in the developmental phenomenology of the content of his era. How can we as coffee producers and consumers support building in space for time not to be hastened by false idea's as to the final result somehow being improved by moving, quickly. Instead of the quick delivery of a pre-packaged Starbucks into a growing township, how about taking part in the process of building a unique and at times unpolished new coffee shop into the fabric of your unique place. Over time, which would provide a greater good?