The daily grind
Every day I have a habit, or more aptly ritual, in which I take the time to pour myself a cup of coffee using the hand drip / pour over method. This method takes a lot of effort and also patience to get right, so I find it helps me get ready for the day ahead quite well.
There’s obviously a set order in which you do things with pour over, I mean like putting the kettle on, weighing and grinding the beans while you’re waiting, and warming up the cups before beginning the pour, and this order also helps to add balance to the ritual.
I find that this is a great way to do creative stuff too. To start off with something that has a set order, and then flip it on its head and do something completely new.
Not only that, but I get to try a wide variety of coffees, so I can also improve my taste pallet (spelling?) at the same time.
ABOUT THE AUTHOR
Hi, I’m Tim Bunting AKA the Kiwi Yamabushi, a New Zealander who became a Yamabushi Ascetic in the Dewa Sanzan mountains of north Japan. I’m part of the Yamabushido team, and we host life-altering Yamabushi training on the Dewa Sanzan (website link). People come to us for the ultimate mindfulness experience, to reach the next level, or simply connect with nature and themselves.
I’m on a mission to summit all 100 Famous Mountains of Yamagata Prefecture to spread the splendour of this fabulous location, and in dedication to all those who lost their lives out in nature, including my father.
On my daily blog I post thoughts of a practicing Yamabushi that I hope people can use to better themselves and live as fulfilling a life as possible.
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