What Espresso Taught Me About Timing My Trades

Some mornings, I get impatient.

I grind the beans. Heat the machine. Pull the shot.

Too fast.

The crema’s thin. The taste is flat. I drink it anyway, but I know I rushed it.

Espresso doesn’t like to be rushed.

The machine needs time to heat. The pressure needs to build. The extraction needs to flow at just the right pace.

Skip any of that, and it shows in the cup.

Trading works the same way.

I’ve learned this the hard way, especially with setups I want to be ready.

The price is moving. The level is near. I think I see the pattern forming. So I enter early.

Then it rolls over. Or chops around. Or stops me out before it ever takes off.

All because I couldn’t wait.

I’ve learned to treat my entries like I treat my coffee.

Because forced trades taste just like rushed espresso.

Bitter.

There’s a rhythm to both.

You don’t need to be fast. You need to be in sync.

Brew slow. Trade slow. Let it come to you.

Good things rarely arrive early — but they often arrive if you’re still waiting.

Brewing Patience – What Espresso Taught Me About Timing My Trades