Law 13 · Build Before You Are Ready
The man who paid for his own risk.
Tom Hardy put $2.5 million into Taboo knowing half the room would hate it. On why permission never arrives, and why he stopped waiting for it.
Tom Hardy · Actor
Law 18 · Become Dangerous, Then Govern It
The challenges on the mat are bigger than on set.
The director has a black belt in Brazilian jiu-jitsu. He says the mat is harder than any film set, because nobody can help you there.
Guy Ritchie · Director, jiu-jitsu black belt
Law 13 · Build Before You Are Ready
Doing things rather than dreaming about them.
DJ, actor, kickboxer, and now director. Elba on a father who died at seventy-two and the urgency that followed.
Idris Elba · Actor
The first cup is the quiet one.
A washed Colombian for the hour before the day gets its hands on you.
Red apple, panela, a long clean finish. Roasted in the UK to order and posted through the letterbox, so it is on the counter when you come down. Grind it while the kettle runs. Drink it before the phone.
Inside every bag there is a card. One of the twenty-two laws, printed on thick stock, yours to keep or pass on. The coffee is the point. The card is the gift.
250 g · Huila, Colombia · Washed · Whole bean or ground
More stories
All stories →One story a week.
Someone who earned their ground, read slowly, in your inbox on a Sunday. The coffee ships to the list first.
About the author
Shane Quigley
The people I interviewed
Actors, athletes, adventurers and founders. Tap a face to read their story.
A code · not motivation
The 22 Laws
of Growth & Freedom
Twenty-two patterns, found in the lives of people who had to earn their ground. Read them slowly. Come back to one.
A man does not rise in one heroic moment. He rises by returning to the work after comfort, failure, resentment, fear, and distraction have all invited him to stop.
One slow, painful brick at a time.
In life, everything meaningful is earned.
Rise Strong. Nothing’s Given.
A new story every week.
RSNG Coffee · No. 01
The Foundation
Washed Colombian. Red apple, panela, a long clean finish.
The first coffee in the range. A clean washed lot from Huila, roasted light to medium for clarity rather than weight, so it is as good black at six in the morning as it is with milk at ten. Roasted in the UK the week it ships, posted flat through the letterbox.
- Origin
- Huila, Colombia
- Process
- Washed
- Roast
- Light-medium
- Weight
- 250g
- Roasted
- UK · to order
- Inside
- One law card
The first roast is on its way.
Inside every bag
A card in every bag
Thick uncoated card, one colour, one of the twenty-two laws on the front and the whole of it on the back. It comes stapled to the back of the bag and tears off clean. Keep it on the fridge. Give it to someone who needs it.
Stop wishing it was. Start building.
rsng.com/laws/1
Later · the tool
Pocket will hold you
to the code.
It reaches you only when it needs you.
An agent on your phone that carries the 22 Laws as its operating code and runs one practice a day in the law's voice. It is not ready. The coffee, the laws and the proof are. Leave your email and you will hear when it is.
No blue. No streaks you did not earn. The accent appears only when something needs you.
Today
Become Hard To Threaten
You named your salary yesterday. If it stopped on Friday, what is the first thing you would do on Monday?
Practice
Do the work.
Short, plain exercises. Each one serves a law. Most take minutes a day. Pick one and start tonight.
Heston Blumenthal · Chef
Question every rule in the kitchen, then let the children cook.
Five hundred dishes in development at any time, most of which will never reach a plate. A chef who treats the kitchen as a laboratory and the challenge as the point.
Asked whether cooking is science or art:
The science will always draw me back though – it’s just who I am. We usually have in the region of 500 dishes in development. Most of those will never reach the plate; it’s a process of trial and error.
Asked for tips for people nervous of new techniques:
That leads me to the second point, which is to question everything. The standard rules are there because people have put them there, but why, and does it always have to be done that way? Thirdly, for people who have children, I say let your youngsters choose food combinations. If you want to truly see the extent that food can delight and enchant, let your kids take the lead with their own food combinations. Children are free of all the standards, preconceptions and ideas that we are tied up with, and they can really set the standard in trying out new things… if you’re brave enough to let them!
Asked what drives him:
The challenge. That’s what it comes down to – it’s all about the challenge. It’s about getting square peg into a round hole and once I’ve succeeded in doing one, I need to find another.