Another mark of the (delightful) complexity of coffee are the different "waves" of modern coffee culture (I'm not counting 17th century coffee house culture in

Another mark of the (delightful) complexity of coffee are the different "waves" of modern coffee culture (I'm not counting 17th century coffee house culture in Vienna). One way to interpret this phenomenon is that our taste is changing as we discover new things coffee can do. I used to like dark roasted coffee, traditional Italian espresso blends. Now I can't get enough of the single origin lighter roasts, which express just as well (if still differently) with pour-overs as with espresso. But, buyer beware, with the soaring popularity of boutique coffee there's more "bad' boutique coffee than good. Take your time to try a lot of different roasters. That's the fun of it anyway.