Andy Dwelly, a prolific commentator on JMG's Ecosophia blog, has written a guest post for the main page here on his old school Espresso machine that would be able to work during the long descent. He writes the article on getting interested in making espresso while re-reading Retrotopia. Excerpt below the link to his full article! Check it out, it's a great piece and I'm going to be looking forward to hanging out in some coffee houses with fellow deindustrial fiction writers about twenty years from now drinking coffee from a set up like he describes.
"'I've recently had the pleasure of re-reading John Michael Greer's Retrotopia novel, a description of life during the early part of the Long Descent in the Lakeland Republic. The Republic is one of the successors to the United States, that in the novel has broken up around a quarter of a century prior to the story. Centred around its capital of Toledo, the Republic has been forced by circumstances to face the reality of the end of the American Empire and declining energy supplies rather sooner than its neighbours. It must be said that they've made a pretty fair fist of things, and the novel itself is at heart a thoroughly optimistic one.
In between the descriptions of clothing, fashion, transport, newspapers, business law, and food, there's an occasional mention of coffee - but not the particular style of coffee that I drink, which is espresso. Espresso in its current form was discovered in 1948, but it evolved from a series of patents that were attempts to reduce the brew time of a cup of filtered coffee. In '48, the owner of a cafe in Milan called Achilles Gaggia invented a machine that pushed water through a puck of finely ground coffee at much higher pressure than was usual for the period. This had the effect of releasing a carbon dioxide foam from the beans that floated on the surface of the resulting tiny drink. In a stroke of maketing genius, he called this foam 'crema' and the result was pretty much an instant hit throughout Italy. A good espresso combines intense coffee flavour with a relatively syrupy texture and the natural caffeine kick, but if it's done right avoids both bitterness and acidity. Actually achieving that goal in a simple espresso takes some practice."