Benjamin Obler
I put the kettle on, and begin grinding some roasted coffee grounds. I take a filter from the cupboard and press it snugly into a drip cone, then set the cone atop an empty mug. Once I let the boiling water come down a few degrees, I trickled over the ground for 3 minutes. With the contents of the mug in my belly, my writer's block is usually eliminated.
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