The case for bad coffee (2015)
I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc.<p>My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach.<p>In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee.<p>Quality is really about roasting time and date. You don’t want old coffee (anything older than a few weeks isn’t good), and low temp. Dark roast is burnt. It’s not a flavor. It’s used to remove the taste from shitty beans. If you use quality beans you want light to medium. This usually isn’t an option with quality beans anyway. They typically only sell the coffee roasted one way. So in most cases, you won’t even have to worry about.<p>Anyway, I guess my point is the opposite of the article. You don’t have to drink shit coffee to save money.