Perfect Coffee. GX1, Leitz Summicron 50mm DR

The task of replicating the perfect cup of coffee, seemingly available any place, any time in Italy, has been a long process.  The key to success I believe, is hand grinding the beans so as not to burn the coffee oils and to pour not-quite-boiling water over the grounds.  The laboratory beaker allows for accurate and consistent volume and cools the water to ~200°F.  The triple beam scale (apparently much-favored by drug dealers...) allows for consistent strength.  With a slice of panettone, imagination does the rest: one could be having breakfast in a bar anywhere in Italy during November and December!