Microwaved coffee
When I began thinking about what it means to have a good cup of coffee, I was starting working in tech sometime in 2015. I was young, and didn’t know much, and not only about coffee. At the time the cup of coffee to me meant a semi-automatic drip machine that would grind the beans right before. It was good, and I didn’t know better.
In those years, I would order a latte or a flat white. Never sweeteners, but never black. As years went on, eventually, the semi-automatic drip machine got replaced by a Breville Barista Express and the world of espresso opened in front of me. The milk drinks continued and a flat white became a daily drink.
But a few years ago I transitioned to black coffee, with flat white being a once-in-a-while treat. And somewhere along the way we picked up a gooseneck kettle, and a french press, and a moka pot, and an aero press...I think you get the point. If there is a way of making a coffee, we have it at home and we tried it.
Last year though, driven by early mornings and desire to not wake up the kids, we went back to the basics and bought a drip machine. After research we settled on a refurbished version of the Moccamaster, and we have been happy with it ever since.
Oh yeah, now we are at a point of where I can tie up this post into the main story. During this coffee journey, I’ve determined that for me, all coffee is somewhere between a 4 and an 8. Since then, my coffee standards have changed a lot, and now I’m at a point where I didn’t think I’d be: I reheat cold coffee! GASP!
And not even that, yesterday...I warmed up coffee left in the pot from the day before.
I think the best way to describe this progression is being honest with yourself. I no longer have the desire or time for a 10-step routine to get a good shot of espresso. As long as the Breville hits the right pressure, with creama on top, my homemade espresso is great. And with the cost of coffee beans skyrocketing with the rest of life, I am no longer above a microwaved cup of coffee.