The food-coffee proportionality principle

Philosophers have long debated the trick to finding the perfect (single origin) espresso when traversing pastures unfamiliar.

Common indicators of yore such as:

• baristas with curly moustaches, dungarees and tattoos that look they were done at house parties
• venues combining the rough-hewn rawness of industrialism with the elegant minimalism of mid-century design
• prominent displays of the sacred flavour wheel

have unfortunately become the norm, and the modern espresso afficionado must arm oneself with an array of modern tools to ensure consumption of a creamy, fruity espresso with hints of malic acidity.

The food-coffee proportionality principle

The principle is simple: the higher quality the food on offer, the worse the espresso will be. Thereby, I present the latest in essential espresso theory: the food-coffee proportionality principle.