Now

Logging kettle water temperatures at different times of day and ambient conditions. Building a dataset. Learning the shape of a specification that emerges rather than one that is imposed.

Collecting what people say about the tea I make them. Not reviews — just phrases, moods, the kind of language that sits between feeling and flavour. I do not know what this becomes yet.

The shop is open, the kettle is on, the menu is short and serious. Running the place properly takes most of my time, and that is fine.

Quietly. Not something I talk about much yet. But the orbital mechanics of resupply — the mathematics of sending things to places where there is no customer to hand them to — is interesting to me. I suspect it will become relevant.