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1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably ta

• pton_xd 1y ago
  > Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. This just doesn't make sense to me. There are a great number of beans and vegetables that taste bitter or unpleasant "raw" but are very delicious with a bit of heat and time.
  • simojo 1y ago
    > Eat a [roasted] coffee bean by itself.
    • pton_xd 1y ago
      That was implied but it still doesn't make any sense. Eating dry tea leaves tastes nothing like drinking a cup of tea.
      • alright2565 1y ago
        Well, it makes sense for coffee. I would be happy eating any of the coffee beans I've purchased. If you don't think it makes sense, then don't do it. There's no reason to argue with people who in their subjective experience have enjoyed it.
      • blacksmith_tb 1y ago
        People eat chocolate-covered espresso beans? This strikes me as similar, just more in-your-face. People do eat tea leaves (matcha for example, or Burmese pickled tea leaf salad). But a dry spoonful wouldn't be a good way to get a feel for a given tea, I agree.
      • ErrorNoBrain 1y ago
        when you drink coffee you dont actually drink liquified beans you just drink water which has super small ground up coffee particles in it...
  • Chathamization 1y ago
    Right, most people are would hate eating a 100% pure cacao bar, but that doesn't mean they won't enjoy chocolate. There's so much variability in these things, and in the end, it mostly comes down to "try different stuff and see what you like." I almost always drink coffee without any cream or sugar (exception listed below), but I wouldn't say I enjoy coffee more than someone who drenches theirs in both. It's just different tastes. Even the oft-maligned Nescafe is pleasant for me if I make it correctly. Not the original formula, but the 100% coffee one without the extra ingredients. I thought it tasted horrible when I first tried it, but if I drowned it in a lot of soy milk it actually made for a fairly pleasant drink. In general, people are going to be happier if they stop trying to cultivate aristocratic aversions to common food, and instead start cultivating curiosity and an interest in finding ways to enjoy things they didn't expect themselves to enjoy.
    • PaulDavisThe1st 1y ago
      > most people are would hate eating a 100% pure cacao bar, but that doesn't mean they won't enjoy chocolate. a wise old friend of mine once said "you think you like chocolate, but what you actually like is sugar in cocoa"
  • rfrey 1y ago
    And there are many that if they taste bad raw, will taste bad cooked. Coffee is one of those.
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  • faizmokh 1y ago
    It’s something that you have to do to get it. There’s a difference in taste between dark‑roast beans from Starbucks vs medium‑roast beans from your local coffee roaster.
  • nkrisc 1y ago
    Ok, but I'm talking about coffee, not whatever vegetables you have in mind. I've never had a coffee bean that taste bad on its own, but tasted good in coffee. Similarly, every coffee bean that tasted good brewed, also tasted good on its own.
• dgunay 1y ago
  That's pretty much how a french press works, if anyone wants to try it. Loads of cheap french presses available everywhere. It's very portable too if you need to make coffee and have nothing but water, heat, and ground coffee.
  • alabastervlog 1y ago
    IKEA sells a very cheap steel (i.e. your kids won't break it when they knock it off the counter—ask me what happened to my first three of these, which were all ceramic) pourover cup with integrated fine-mesh metal filter (so you can still make coffee if you run out of paper filters—though there's some evidence the oils that paper filters remove are bad for heart health, and it does affect the flavor, too). I think it's like $10 or something. Same external requirements as a French press, which can be as little as "a way to heat water" if you grind your beans at the store (which, don't, but on the other hand, if you want to, sure, go for it) By far my favorite coffee-making device I've got. I'd just do drip but cleaning the machines is a PITA (lots of people don't bother and their coffee all tastes like mildew, it's disgusting) and they all expose hot water to lots of plastic, seems like. I have a French press but it's a bigger pain to clean. Pourover cup takes up less space than any of that, too.
    • mc3301 1y ago
      Also the Vietnamese "phin" is an excellent coffee maker.
      • rgoulter 1y ago
        For the quality of the coffee, the Vietnamese phin is simplest/cheapest device.
    • kQq9oHeAz6wLLS 1y ago
      I have a reusable cotton filter that I use in a metal mesh pourover. Seems to work and is easy to clean.
    • quickthoughts 1y ago
• dehrmann 1y ago
  > 1.5 Buy your beans whole and grind them. It really makes a difference. I did an experiment with this (and you can, too!), comparing the same beans ground 5 min, 2 days, 4 days, and 6 days before brewing. The freshly ground beans were the clear winner.
  • nkrisc 1y ago
    Sometimes I accidentally grind a bit too much coffee, and even an hour later the left over grounds already smell quite unpleasant, like stale coffee that's sat out too long. It makes sense, though. Why do we grind coffee to brew it? To maximize the surface area and exposure to the water. That same increased surface area causes it to react with the atmosphere much more rapidly than whole beans.
• rectang 1y ago
  > Something not roasted to a charred crisp (looking at you, Starbucks). Not everyone is going to like less-roasted beans. Less roasted beans have strong, distinct flavors which might be characterized as "green" or "floral" or "woodsy", and it's true that a lot of the individuality of the bean varieties is obscured by darker roasts. But I for one usually prefer the standard roasts of the mainstream vendors over the light roasts you can seek out at smaller boutique vendors.
  • jamroom 1y ago
    My experience with people who "don't like the taste of coffee" usually has been that they don't like how bitter and strong the taste is, which is almost always tasting the "roast" instead of the bean. Single origin light roast is the way to go if you want a really good non-coffee tasting cup of coffee. My recommendation is central america single origin (Guatamala, Costa Rica, etc) - the beans from this region tend to lean towards caramel / chocolate / hazelnut tastes which goes a long way in getting non-coffee lovers to like a cup of coffee.
    • SAI_Peregrinus 1y ago
      I don't like the taste of coffee. I don't like coffee in chocolate (though I don't like chocolate much to begin with), I don't like Tiramisu, I loathe coffee-flavored jelly beans, I've tried light roasts & didn't like them, medium roasts & didn't like them, dark roasts & definitely didn't like them, and several varieties of bean and liked none. I just don't like coffee flavor.
      • junebash 1y ago
        I was in the same boat for many years (as in, my whole 35 year life), and today I still hate “coffee-flavored” stuff. But one day I was really tired and had to get stuff done, and asked for a recommendation for a coffee drink for someone who doesn’t like coffee. The suggestion was a vanilla latte. Fast forward a year and a half, and now I drink coffee almost every day. If you haven’t given that or a caramel macchiato a try, I’d highly recommend it. You might be surprised. I was.
• qiqitori 1y ago
  I like making my coffee with much cooler water (60-75 C / 140-167 F). I do boil the water first to get rid of the chlorine, and to sanitize the electric kettle, so cooling it down after that takes a while. I pour it over the coffee myself. Then I put in cold milk to cool it down to drinkable temperatures. From April/May to November I put in ice cubes.