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Nice if the author gave more specific criticisms. I read it from top to bottom hoping to learn something, anything. But I can't honestly tell if the author has

Nice if the author gave more specific criticisms. I read it from top to bottom hoping to learn something, anything. But I can't honestly tell if the author has excellent taste, or is just making this up Anyone have links to what makes truly great coffee? I got a Jura machine for the office and I'm happy with the coffee (the machine seems to make a bigger difference than the beans). I'd like to understand better because I'm probably missing something

brk 4y ago
IMO, it is a lot like wine, there may be some tastes-bad-to-almost-everyone options, but there are not universal tastes-good-to-everyone options. Making coffee is really basic chemistry. The beans themselves, the degree of roast, the water chemistry, the water temperature, the filter, and the brew time all affect the outcome. A combination that tastes great to you may not taste great to me. I have found it best to read a bit, and experiment. One benefit of coffee chain stores is that you should be able to know what you are going to get when you order a "Foo", whereas independent shops will likely all make a Foo slightly differently. If you read the history of the Clover machine and the initial concept it was pretty cool. You as the user would have a token that held data on how you liked your coffee brewed. You could go to a non-chain coffee store with a Clover machine, scan your token, and get a cup that was made with your specific preferences, allowing you to get something more consistent to your ideal cup at a greater variety of places. Then Starbucks bought out the company, and now you can get a Clover brewed coffee at select stores, and it's good, but it's not the initial vision.
Kaibeezy 4y ago
There’s no such thing as “truly great”. At one end of the spectrum, of course, there’s overcooked diner and gas station glop from the Bunn-O-Matic. In the middle of the bell curve is more-or-less drinkable stuff, whether from the Dunky or Peet or the mermaid place or my personal favorite, Mickey Dee’s, which really came up nicely a decade ago once they stopped melting old ladies’ thighs and realized they could make money with it. But at the “great” tail of the curve there’s a problem. Variety. You might prefer a hypertangy Sightglass espresso 3.5, but to me, that’s not the espresso I’m looking for. I want a warm and toasty old school Tazza d’Oro. My naughty secret is that the mer-people make an OK espresso with their roasty beans, but have you ever seen someone order that there?
readthenotes1 4y ago
It reads like the author drank ten cups of coffee and felt like he had to say something using a lot of words and typed them out to the beat of his favorite heavy metal song but forgot what he wanted to say....

brk 4y ago

IMO, it is a lot like wine, there may be some tastes-bad-to-almost-everyone options, but there are not universal tastes-good-to-everyone options. Making coffee is really basic chemistry. The beans themselves, the degree of roast, the water chemistry, the water temperature, the filter, and the brew time all affect the outcome. A combination that tastes great to you may not taste great to me. I have found it best to read a bit, and experiment. One benefit of coffee chain stores is that you should be able to know what you are going to get when you order a "Foo", whereas independent shops will likely all make a Foo slightly differently. If you read the history of the Clover machine and the initial concept it was pretty cool. You as the user would have a token that held data on how you liked your coffee brewed. You could go to a non-chain coffee store with a Clover machine, scan your token, and get a cup that was made with your specific preferences, allowing you to get something more consistent to your ideal cup at a greater variety of places. Then Starbucks bought out the company, and now you can get a Clover brewed coffee at select stores, and it's good, but it's not the initial vision.

Kaibeezy 4y ago

There’s no such thing as “truly great”. At one end of the spectrum, of course, there’s overcooked diner and gas station glop from the Bunn-O-Matic. In the middle of the bell curve is more-or-less drinkable stuff, whether from the Dunky or Peet or the mermaid place or my personal favorite, Mickey Dee’s, which really came up nicely a decade ago once they stopped melting old ladies’ thighs and realized they could make money with it. But at the “great” tail of the curve there’s a problem. Variety. You might prefer a hypertangy Sightglass espresso 3.5, but to me, that’s not the espresso I’m looking for. I want a warm and toasty old school Tazza d’Oro. My naughty secret is that the mer-people make an OK espresso with their roasty beans, but have you ever seen someone order that there?

readthenotes1 4y ago

It reads like the author drank ten cups of coffee and felt like he had to say something using a lot of words and typed them out to the beat of his favorite heavy metal song but forgot what he wanted to say....