c/coffee-enthusiasts

My local shop switched from a standard grinder to a single-dose one and I'm not sure it's better

I've been going to The Daily Grind in Springfield for years. Last Tuesday, they swapped their big hopper grinder for a fancy single-dose model. The owner said it reduces waste and keeps beans fresher. But now my morning latte takes an extra three minutes because they weigh each dose fresh. The flavor is maybe a bit cleaner, but the wait is a real drag. Do you think the taste upgrade is worth the slower service?

I used a $20 blade grinder for a month, then switched to a basic hand grinder. The difference in my morning cup was huge.

Rant: My local shop in Portland ran out of their Ethiopian roast for a week straight

I had to switch to a Guatemalan blend, which just didn't hit the same bright notes I need to start my day. Anyone have a good alternative roaster for that style when your usual spot drops the ball?

I finally switched from a blade grinder to a hand mill

I picked the Timemore C2 over a cheap electric one, and the difference in my morning cup is honestly wild. Anyone have a good method for dialing in the grind size for a V60 without wasting a ton of beans?

My coffee gear used to live in a cardboard box under the sink

I mean, for like five years I kept my French press and a bag of pre-ground stuff in an old Amazon box next to the cleaning supplies. The change happened last month when my partner got me a proper burr grinder for my birthday. Now I have a whole shelf in the pantry just for beans and tools, and I weigh my dose every morning. Has anyone else gone from zero to full setup this fast?

Just read that coffee cherries are a real fruit you can eat

I was looking up coffee plant stuff online and found out the beans are seeds inside a red fruit called a coffee cherry. They said it tastes kind of sweet and a bit like watermelon or hibiscus. I always thought it was just a hard little pod, not something you could actually snack on. It made me think about how much work goes into just getting to the bean we roast. Has anyone here ever tried eating one of the cherries, maybe from a farm visit?

Spotted a coffee shop in St. Paul with a dedicated 'slow bar' for manual brews

I was walking around the Lowertown area last week and ducked into a new spot called Groundswell to get out of the rain. Right by the register, they had a separate counter set up just for pour-overs, siphons, and a cold drip tower. The barista there wasn't just making drinks, she was explaining the bean's origin and roast profile to each person who ordered. I got a Kenyan pour-over that took about four minutes to make, and she talked through the whole process. It felt less like a transaction and more like a tiny coffee class. I've seen shops offer manual brews before, but never a whole dedicated station with its own staff. It made the extra wait totally worth it. Has anyone else found a place that does this kind of thing really well?

Just realized I've logged over 500 different coffees in my tasting notebook since 2021

My whole view on light roasts flipped after a cup in Portland

I always picked dark roast for the strong taste, but a barista there served me a single-origin Ethiopian that tasted like blueberries. What's a coffee opinion you completely reversed on?

Tbh, my whole coffee game changed in a tiny shop in Seattle

Honestly, I was just grabbing a quick cup on a trip last fall. The barista saw me dump sugar in my dark roast and asked if I wanted to try it black first. She gave me a tiny sample of a lighter roast from Guatemala, and for the first time, I actually tasted notes of citrus and honey instead of just bitter. I bought a bag of those beans and a simple pour-over setup right there. Now I brew that way every morning and really taste the coffee. Has anyone else had a moment like that where a simple suggestion from someone just flipped a switch for you?

My aunt told me to stop buying pre-ground and get a burr grinder

I thought it was just extra work for no reason, but after borrowing her old Baratza Encore for a month, I can't go back. The difference in my morning cup is actually wild. Anyone have a good budget grinder they'd recommend under $100?

Rant: The coffee shop in my building charges $4.50 for a plain black coffee.

I noticed they brew a different single-origin bean each morning but never list what it is. How do you even ask for what you want without sounding like a jerk?

Can we talk about the guy who told me my pour over method was wrong at the Portland cafe

I was at a small cafe on Alberta Street last month, just making my usual coffee. A man at the next table leaned over and said, 'You're pouring too fast, you're getting a weak cup.' He pointed at my kettle. I told him I liked the cleaner taste it gave me, but he just shook his head. Has anyone else had someone try to correct their personal brew style in public?

I thought the whole 'water temp for pour over' thing was just coffee snob talk

I mean, I used to just boil my kettle and go for it. Then last month, my friend in Seattle loaned me his fancy variable temp kettle and made me try a light roast at 205 degrees versus just off the boil. The difference was crazy, the coffee tasted way sweeter and less bitter. I had to admit he was right. Anyone else have a simple change that made a big difference in their cup?

A friend told me my pour over technique was way too fast

I was making coffee for a buddy last weekend and he just watched me for a minute. He said, 'You're pouring that whole kettle in like 30 seconds, you're basically just making weak drip coffee.' I was kind of offended at first, but he showed me how to do a slower pour, aiming for about 3 to 4 minutes total for my V60. I tried it his way the next morning and wow, the flavor was so much stronger and clearer, I could actually taste the fruity notes from the beans. I used to just rush through it to get my caffeine fix. Now I take my time and it feels more like a little ritual. Has anyone else had a basic technique tip that totally upgraded their brew?

I always thought a French press was too much work for a single cup

My friend in Portland told me she uses a small 12 ounce press just for herself every morning. She said the key is to grind the beans right before, use water just off the boil, and wait four minutes. I tried it this week and the flavor is so much richer than my old drip machine. Has anyone else switched to a single serve press and stuck with it?

My sister told me my fancy pour over setup is just for show

She visited yesterday and watched me make a cup with my gooseneck kettle and scale. She said, 'You know, that's a lot of work for a drink you finish in ten minutes.' I always thought the ritual was part of the fun, but her comment stuck with me. Maybe I focus too much on the gear and not enough on just enjoying the coffee. Do you ever feel like the process gets in the way of the point?

My friend said my pour-over looked like a sad science fair volcano

They pointed out I was pouring in one big, fast circle instead of slow pulses. I switched to a 30-second bloom and timed pours, and the next cup was way less bitter. Anyone else get roasted over their technique before it clicked?

My attempt at a 'coffee cleanse' vs just drinking good coffee

Last month I tried this weird trend where you only drink black coffee for 3 days, supposed to reset your taste buds or something lol. It was awful, I just felt jittery and hated every cup. Then I went back to my normal routine with my local roaster's Ethiopian blend, using my scale for the right ratio. The difference was insane, the actual good coffee tasted like fruity chocolate instead of bitter water. I spent like $18 on that bag but it was worth every penny. Has anyone else fallen for a coffee fad that just made things worse?

Am I the only one who remembers when a 'good' coffee shop just meant they had a drive-thru?

Now my local spot in Austin has a $4,500 Slayer machine and the barista explained the difference between washed and natural process beans for 5 minutes. What caused this shift in the last decade?

Showerthought: The whole 'burnt coffee is just strong coffee' thing is a lie.

I keep hearing people at my local spot in Springfield say their bitter, ashy cup is just 'bold'. It matters because it means they're drinking stale, over-roasted beans and thinking that's the goal. Anyone know a good roaster that actually explains roast levels on the bag?

My French press carafe just gave out mid-brew yesterday morning

I was making my usual morning pot, the water was just off the boil, and I heard this quiet crack. Next thing I know, there's coffee and grounds all over my kitchen counter and floor. It was a Bodum I'd had for maybe five years, so I guess it had a good run. I had to clean up the whole mess with a towel while my dog tried to help, which just made it worse. Ended up having to run out for a really bad gas station coffee because I was already late. I'm looking for a new one, but I'm a bit worried about glass ones now. Has anyone switched to a metal or insulated press after something like this?

I finally bought a $40 milk frother after saying they were pointless for years...

My French press exploded all over my kitchen counter this morning

Honestly, I was just trying to make a quick cup before work and I guess the grounds were too fine. Has anyone else had this happen, and how do you avoid it?

Hot take: People who brew with boiling water are RUINING their coffee

I watched a friend in Chicago pour a full kettle boil over grounds and the bitterness was unreal. Anyone have a specific kettle they use to nail that 200 degree sweet spot?