I do like the advice grind coarser and extract with more water -- that's made my V60 coffee quality fairly consistent, but everyone's mileage will vary based on how they like their coffee and the roast profile.
There are so many other variables that didn't get a mention: Coffee varietal
Water hardness (and even which other ions are present in the water) and its effects on acids and other compounds that highlight certain varietal's defining characteristics.
Vessel temperatures.
The filters used (materials, paper thinness).
Pouring patterns (circular, concentric, hypotrochoid, more?)
The filter shape and material.
Even the grinder used conical vs. flat burrs and high RPMs vs. low RPMs creates palpable flavor profile differences.
The rabbit hole goes deep and continues to expand.
I bought a good grinder about 6 months ago - a Fellow. I changed nothing other than the grinder and my coffee improved. And it is so much more enjoyable to use: Less mess and static, less noise, and everything feels nice to use.
There's something about the sound, the smell, and the feeling once the last bean is ground, that just works for me.
Maybe some years ago I'd have chastised my future self for enjoying something I certainly couldn't identify in a blind test, but nowadays I'm all for "whatever works."
I am using a Breville precision brewer, but would love to upgrade to a Moccamaster one day.
Have you noticed any kind of issues in term of build quality of their products?
Edit: Actually, the comments are still visible (for now), but the photos that had been visible (15 or so?) have been memory-holed.
I know a coffee grower who put his beans through a spectrometer to determine whether sun drying his beans actually altered the flavour profile compared to machine drying. He wanted to eliminate placebo mostly I think. He could demonstrate a clear difference in the spectrometer between sun dried and machine dried beans, with both batches of beans coming from the same field, the same year.
I just love how nerdy coffee nerds are!
Higher speed cracks the brittle beans differently, smashing them into a higher proportion of fines.
Fine and coarse particles yield very different proportions of compounds into the water – the less soluble stuff kind of only washes off the surface of the ground particles. Finer particles, more surface, more of the hard-to-extract less soluble stuff.
Brewing coffee and listening to music becomes much more of a ritual process, than a task grounded in reason, and the end result is unlikely to pass a double blind test.
"Let people enjoy things!"
Yes, yes. But if you're buying audiophile fuses or power cables, or you're using TDS meters, a 5000$ grinder or if your kettle has an app, in the words of one of the great thinkers of our time: it's time to stop.
Buy a reasonably priced burr grinder, an Aeropress or decent pour-over, and some nice quality coffee, and you will be drinking better coffee than 95% of people.
I'm using an Aeropress and an 1ZPresso handgrinder. I found that it helped a lot to do things exactly the same way each time. It reduced variability and made it easier to adjust a parameter like grind size. In particular I found stirring to be a really finicky parameter with a potentially large effect. If I stirred vigorously without changing anything else, the coffee got noticeably bitter. I switched to not stirring at all, it's mixed plenty just by pouring the water. Makes the workflow easier and reduces variability.
So while I think there's plenty of ritual around coffee that has no real effect, I suspect the value lies in keeping to exactly the same method and performing all steps the same way each time.
"I just overhauled a la marzocco sitting in my kitchen. People often inquire about whether it's worth buying an espresso machine for the home, or if it's a good investment as a coffee connoisseur.
My reply is always that it was the best money I've ever spent and the worst investment I've ever made. It's a lifestyle choice, and a questionable one at that. But one I'd make again every time given the opportunity."
The person I really want to hear from about brewing coffee is a chef. Someone who probably doesn't have the time to nerd-out to this degree, has great taste, sees the big picture and is likely to have settled on the most practical balance between quality and diminishing returns.
...and I stopped. I didn't get to the $5000 grinder stage, but the annual costs of coffee were alarming. I went for black tea instead, served in insulated mugs and flasks. Originally the plan was to just have coffee as a treat when meeting friends in coffee serving establishments, however, that doesn't happen. I buy coffee for whomever I am with and keep my flask below the table, still spending, but not consuming.
For all the thousands of coffee cups had, I can't think of any contenders for the 'greatest one'. Hence, despite the rituals and expense, it was all forgettable. Yet I was so insistent on getting my fix.
After some time away, I can see coffee for what it is. There are too many children in the south doing things with coffee beans for grown adults in the north. Shouldn't they be in school? Tea isn't quite the same, picking leaves is different, even though I haven't done it myself, there are worse jobs to have.
The paraphernalia aspect is also something I now reject. Fancy coffee machines and even the Aeropress just says 'it's time to stop'.
Similarly, the elevation of the job of 'coffee maker' to the grand role of 'barista' irks me. We place the 'barista' up there with the greatest composers, rocket surgeons and rock gods. Sure, a 'barista' might be your greatest ever hero if all you do is drink coffee and the only work in your country is in customer service, but I don't see the 'barista' job as worthy of a pedestal, particularly in countries where the pay comes primarily from tips.
Then there is everything else, the take-out cup, the animal excretions, the added sugar. My comfort drink of old, a frothy latte in a plastic lined paper cup, is not what my body really needed. You have got the stimulant from the caffeine, and you don't need stimulants if you get all your nutrients. The mix of milk and sugar would be considered wrong by a true coffee drinker, regardless, you have got diabetes in a cup right there, with saturated fats and 'free' sugars. You are just asking for arteries to be blocked and for dementia to happen.
Whether aware of it or not, there is status with beverages. We all want to eat from the king's table, not the animal's stable. I can't say I impressed anyone with coffee, whether making it or drinking it. One lesson learned, make coffee for people and it just becomes expected. Being a keen coffee drinker doesn't make you cool. I am not saying that drinking just black tea makes one cool, but, for people that are coffee dependent, with other beverages consumed, the idea of drinking just tea, with no additives, is crazy talk.
Each to their own, but I am seeing so many upsides to 'tea only' that I see no reason to change, apart from tannin on teeth, which can be a problem if also consuming lots of colourful spices. The money aspect is an invisible upside, it is not like I get a lump sum for all that money saved, even though it is thousands a year. The lack of waste is definitely really good, since I don't have glass jars, single use cups, plastic milk cartons and more coffee-related trash to dispose off. Tea is actually valuable in the second life for composting reasons.
Anyway, having been away from coffee for quite a few years, I still appreciate the smell, but I am not tempted. To me the obsession with coffee is amusing, much like seeing what some cats will do with catnip, it just seems a bit unnecessary. My taste buds have adapted, I moved on.
I don't think there's any ethical consumption of industrial scale agriculture that cannot be mechanized, because we don't want to pay the real costs.
Satire of such package labels, but unfortunately true for some coffee devotees.
