4 ms·

I almost never eat steak in restaurants. The most critical part of a steak is the butcher + the aging. Yes, you can screw up a steak on the grill or in the pan

I almost never eat steak in restaurants. The most critical part of a steak is the butcher + the aging. Yes, you can screw up a steak on the grill or in the pan, but you're not going to turn a poor steak into an incredible steak, and you're not going to ruin an incredible steak unless you burn it. So I buy good steaks, and I prepare them exactly how I like them - a little pink, a ridiculous sear, a bit of thyme, and too much salt. I do my coffee the same way. I buy good beans, roasted the way I like (medium going on light), and I make my coffee exactly how I want, sometimes even with a bit of pumpkin spice. There are products where the quality of the raw material so outweighs the rest of the process in production that it almost doesn't matter. You would be pressed (no pun intended) to make bad coffee with the beans I buy.

tyjen 4y ago
Yep, we're the same with steaks and coffee. Buy a terrific cut of meat from the local butcher and cook via reverse searing or sous vide. My family and I went through the coffee experimentation phase while living in Seattle. Prior to this we simply bought coffee from an assortment of shops or huts, narrowing which local vendors produced the most consistent quality cups. After calculating the costs, relative to the quality though, we swapped to trying various beans from local roasters and home brewing methods--some of which took considerably more time and effort than what's reasonable for a single cup. Presently, we use a Moccamaster and purchase beans from a small-scale roaster on the West coast, even though we moved to the East coast. We swap bean type based on seasonality and try "new" beans to see if we want to rotate them into our normal lineup. Matches our lifestyle and provides consistency in quality. Maybe we're just becoming old and don't want to risk a bad cup from a vendor as well. The wife still buys her pumpkin spice latte one-pump with soy milk once a year on the first day of fall.

tyjen 4y ago

Yep, we're the same with steaks and coffee. Buy a terrific cut of meat from the local butcher and cook via reverse searing or sous vide. My family and I went through the coffee experimentation phase while living in Seattle. Prior to this we simply bought coffee from an assortment of shops or huts, narrowing which local vendors produced the most consistent quality cups. After calculating the costs, relative to the quality though, we swapped to trying various beans from local roasters and home brewing methods--some of which took considerably more time and effort than what's reasonable for a single cup. Presently, we use a Moccamaster and purchase beans from a small-scale roaster on the West coast, even though we moved to the East coast. We swap bean type based on seasonality and try "new" beans to see if we want to rotate them into our normal lineup. Matches our lifestyle and provides consistency in quality. Maybe we're just becoming old and don't want to risk a bad cup from a vendor as well. The wife still buys her pumpkin spice latte one-pump with soy milk once a year on the first day of fall.