I drink coffee primarily for the caffeine and the ritual, if you couldn’t tell. At the moment I’m too poor to go out and get coffee very often so I am making it myself, I have experimented with several pourover methods over the years and have concluded that any form of pourover that involves grinding fresh beans and weighing them out is inferior to slapping a pre-ground Seattle’s Best dark roast in the machine and letting it run and maybe throwing in a tiny bit of Trader Joe’s Brown Sugar Oat Creamer
I love being a barista because it is so fun to not pay for coffee and taste horrifying extractions and bizarre customer creations (extra sweet caramel single shot breve iced) and take home what we can’t sell to customers. Behold the darkness of week old cold brew concentrate! A true depth of darkness only understood in certain light, black as midnight on a moonless night! Yum yum can’t wait have it with breakfast and feel each blood vessel moving through every artery!
