The Coffee Bean Theory of Gradation
Antero Alli’s book, Astrologik: The Oracular Art of Astrology, offers a unique analogy between the degrees of a sign and the strength of coffee. He calls it The Coffee Bean Theory of Gradation.
- 0-5 degrees of a sign: the green berry still growing on the stalk
- 6-10 degrees of a sign: harvested & roasted beans yield a cup of joe
- 11-15 degrees of a sign: darker roast of the stronger, richer coffees
- 16-20 degrees of a sign: pressurized distillation of various espressos
- 21-25 degrees of a sign: dense Turkish-style espresso essences
- 26-29 degrees of a sign: densest grind of the black residual espresso
