HOW AN ARTIST TAKES THEIR COFFEE (PT. II)
I remember reading once that Beethoven, for his morning coffee, individually picked the coffee beans he wanted to ground. He inspected every single one—all 60. And it had to be 60. Always 60. He would not deviate. Uncompromising, like every great artist. Dark. Broody. Complex. You’d only have to listen to the pieces to know that, were he to have 59 beans, or—one better—61 beans, Moonlight Sonata, or Piano Sonata No. 23 In F Minor, Op. 57 wouldn’t even be close to reaching their musical perfection.
Anyway, I’d almost suspect that as Beethoven was tragically losing his hearing, his …drinkage of coffee shot through the roof. That’s the only way to explain those final pieces. One of the very last things he composed, “Emperor”, is one of the hardest pieces ever to play on piano. Not only must your hands be large enough to crush watermelon, and your fingers long enough to cap with a flag, but you must sip gallons upon gallons of sweetened coffee beforehand just to reach those notes in time—and that’s just allegro!
[Becasue you made it this far in this article, you deserve 20% off of your next Americano order at our cafe. Just shout BEETHOVEN and the barista will have you covered]
So, take your coffee like Beethoven: dark, broody, but complex and plentiful. An Americano perhaps—And not just any Americano, but one from our Bushido Blend Esmeralda roast, which was lovingly grown in the Alta Mogiana region in Brazil.
(And here’s something to listen to while you do):