Ravi Menon
Coffee & Kitchen Editor · London, United Kingdom
Ravi has made coffee in a office kitchen, a rented flat and one very small camper van, and writes about what actually survives those conditions. He is more interested in the water and the grinder than in the machine.
Kitchen
I ordered six Try the World boxes so you can see exactly what $390 of snacks looks like.
Six months of the Try the World snack box, opened and accounted for. What arrives, what gets eaten, what sits in the cupboard, and whether the subscription earns its place on the kitchen shelf.
6 min read
Mornings
I stopped drinking coffee after 2pm for a month. Here is what actually changed.
Not a lecture about caffeine. One month, one cut-off time, and an honest account of the three bad days at the start and the thing that quietly got better.
6 min read
Kitchen
I did the arithmetic on a snack subscription box. Here is what $65 actually buys.
Fourteen small packets from nine countries, at about $4.60 an item. The maths is not the interesting part — what the box changes about how you eat is.
6 min read
Kitchen
Your tap water is doing more to your coffee than your machine
Two thirds of a cup is water. If the kettle furs up, the coffee is being brewed with something that has already been rejected by the pipes.
6 min read
Kitchen
Buy the grinder before the machine
If you are upgrading one thing, upgrade the thing that decides particle size. A cheap machine with a good grinder beats an expensive machine with a blade grinder, every time.
6 min read
Mornings
How to get the right water temperature without a thermometer
Boiling water is too hot for coffee. You do not need a kettle with a dial — you need a clock, a mug, and about ninety seconds of patience.
6 min read
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