Brewing tasty coffee seems to be primarily about two things: Freshness and consistency. Whatever I buy, I look for a recent roasting date, buy whole beans and grind it immediately before brewing, and use water that is consistently 195-200 degrees. Locally we have about a dozen roasters, so I have many fine choices, and sometimes I buy Peet’s Major Dickason or Starbuck’s Veranda (which isn’t annoyingly over-roasted and bitter). I’m a bit of a coffee slut, and vary my brewing method to suit my whim: Espresso machine (typically pulling a long black rather than a single shot), pour over, French press, or moka pot. All can make a tasty cuppa. All that said, I don’t really obsess over it. As someone else said, the best cup of coffee is the one in my hand. slurrrrrp!
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