Dunkin Donuts Coffee is pretty good.

I'll never forget the time early one morning a Dunkin Donuts shop was literally surrounded by a dozen HWY patrol State Troopers and Deputy Sherrif cars. I thought now would be a good time to do a bank heist.

Filtered water.

I worked in the food service industry. Always drank coffee.

Don't give a **** if it's Maxwell House, gotta use filtered water and measure that shit out.

Apparently Tom Petty found out, too : https://www.cheatsheet.com/entertain...y-search.html/

Can someone make the server a fresh cup of coffee?

Do they have it in Keurig pods?

Great question

or you can be lazy about it like me and use a little cone filter and pour boiling water over it into a coffee cup and enjoy it. That is my 2nd preferred coffee method. The french press does taste better but I find it a little annoying to have to get the grinds out, take it apart to clean properly. I don't like using coffee makers at all, I feel like it's not going to be very clean in the reservoir after a while even if you try to clean it.

The Chemex is pretty good for pour overs. The tricky part is keeping that water as hot as possible while you’re continually pouring water slowly over it. It’s almost impossible to get a good pour over from a place like Starbucks because it takes a lot of babysitting to make it the right way.

I’ve changed over to Cuban coffee using one of those little kettles. I generally use La llave, or Pilón, but Café Bustelo will also work. Once you get it that potent, it’s hard to go back to a French press or a pour over.

White Vinegar is your best friend when cleaning anything you use to prepare or store consumables.

I am also lazy and use a Kuerig with the pod on one side and a full coffee pot on the other side *Superfreak about started WWIII when she put it up for sale on fb marketplace*

I have a French press. And it is nice. But as you said, cleaning it sucks. And I don't want to do it. If it's just me, I pop a K-cup in there and viola! Those Extra Bold Organic pods from ALDI are my go to. I have some beans from Coffee Zone I need to grind up and use, but I only go all out and do fresh ground beans if someone has stayed over or is here early (my football buddy is this chick I've been hanging with. She has a decent job, owns a nice house, drives an okay car, seems almost normalish. Likes being ****ed up a little too much - don't we all - but man, she is INTO some football. And, even though she has a little mole and a couple miles (who don't?) she IS kinda cute in that homespun corned 'girl-next-door type that is all over pornhub these days)

I almost grabbed some Bustelo at ALDI the other day, but I just need to drink the coffee I have on deck before purchasing more...

My pour over is Stanley's perfect brew.
https://m.media-amazon.com/images/I/..._AC_SY350_.jpg
https://m.media-amazon.com/images/I/813ahnO55IL.jpg

So this has been an interesting little journey for my dumbass. Of course in the traditional Buehler445 fashion I had to go about it in a hamfisted dumb**** way.

I tried a bunch of different coffees. Rolled through about a million of them with varying results. Murdered out was the first decent coffee I tried, so I thought I liked dark roast. Turns out I like lighter roasts much better.

After I rolled through a boatload of different coffees I finally looked into the science of extraction. Turns out preground coffee oxidizes pretty hard. It changes the coffee dramatically the longer it is ground and exposed to oxygen and of course all the preground shit is unknown how long it has been since it has been ground. Even if it is fresh. By the time you get to the end of the bag it's already different.

So I bought a cheap shitty grinder. Roll through a bunch of beans. Then I figure out that the consistency of grind matters. The fines add a lot of bitterness to the coffee. So begrudingly I spent decent money on a lower end but good grinder. Fellow Ode 2

Somewhere along the way my wife got into flavored coffee. It's damn cool that they can insert the flavor. But I found myself missing the coffee portion of the flavor. So she's on that, I'm drinking a good blend, but I think she's coming around - she keeps making "my" coffee, you know, to help me out.

Anyway, where I ended up is a roast I tried before but it tastes way different this time around. I went through a bunch of veteran owned outfits and ended up with Blackout Coffee Morning Reaper. It's batch roasted in Florida and ships within 48 hours of roasting. I buy a 5 lb bag and when it comes in I measure out into a quart sized deli container, and vacuum seal those sized batches. In the bags, the beans release carbon dioxide, but still has no exposure to oxygen so it doesn't oxidize. Store one group at a time in the deli container and batch grind on a pretty coarse setting.

What I've ended up with is a good clean coffee that has a really nice finish and almost no bitterness. It is truly life changing. I've done it. I've become a coffee snob.

I'm still using a cheap ass drip coffee pot. I then put it in a thermos and thermal cup for work. I don't let it sit on the warmer. I think that matters.
Probably over the winter I'll buy a french press that will brew enough for a day's work.

But it's almost cold brew season, so let's go. While I am now a coffee snob, I unfortunately like coffee a hell of a lot more than I used to.

Happy brewing gents.

I go to Walmart, buy a can of their ground decaf, scoop it into my reusable K Cup, close and push the largest blinking blue button and voila, cup of coffee.

That's the max effort I am willing to exert for a cup of joe.

I like Cains Coffee brewed in a Bunn