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 t

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.