The first thing I do when I go into the coffeehouse is pull a test shot. This is both yummy and a chance to quality control. It is a little known fact that the grind must be adjusted several times throughout the day. Humidity and temperature changes affect the way the grounds come out and how much crema the extraction produces. After pulling a test shot, I can fine tune the grind. Fred mentioned today that he did the same thing as a quality control chemist, he first had to calibrate and recalibrate all his instruments. He likened that to his devotional times. The contemplative life recalibrates us to live incarnationally. God definitely likes his coffee with holy high crema!