When did you get a taste for coffee? I hated it until my second year in the military and had 24 hour CQ duty. Then I tolerated it for the Cafein. Then the cooks made cowboy coffee in the field and found out coffee didn't have to taste like ass.
We stayed in a fancy hotel in Europe that had one of those gizmos in the room... Rome? Cannes? Can't bemember. I had me a lark tinkering with it, but I'm sure I'd get bored with it in a week if I had one in my kitchen.
The simplicity of the Keurig is fine by Regular Creasy.
I had a 220V circuit run to our garage in case we get an electric car, but I also considered that the kitchen was on the other side of the wall, and that might come in handy too.
That’s what I loved about the one we had, it was as simple as pushing a button, I took it apart to see what made it work and it seemed simple enough for me. Push the button for your strength and one for the size, push start and in seconds a cup of coffee like none I had ever had from any small machine ever. I’ve got a Keurig, I’ve got a nesspresso, I’ve got a regular mr coffee, I’ve got a pot of boiling water and a paint strainer.
That fancy gizmo will be mine, if I can find one as nice as the one in Switzerland, there is stuff made for the European market that is much better than the garbage they petal here in the states
I'm only allowed one cup per day so it's going to be a fancy one. I've tried Keurig and other fancy single cup coffee brewers and they are not a good as a pour-over. To get the max caffeine it has to be a light roast, preferably a light city roast. The darker the roast, the less potent it is. The next important thing is the grind. You can't use cheap grinders with stainless steel blades. Get a good Burr grinder, and it will be the most expensive part of your kit. Do a light chunky grind, like you would for percolated coffee. Get a pour over cup and filters, preferably Hario, white or brown it doesn't matter. Rinse the filter before using it, hot or cold water it doesn't matter, just to remove the paper taste. The best temp for the water is 195 -205. The rest is technique and practice.
My mother in law was here last week, she drank all my fancy k cups, and didn’t say anything, I get up this morning and the cupboard was bare, I saw red... I don’t care that she didn’t want to drink the fresh pot of coffee that we make every morning, which I usually drink and instead wanted my expensive Timothy’s Italian blend, because it’s my special treat when my wife is away and don’t want to make a full pot.
It makes me grumpy
I just had some Cherry Flavored coffee that was made with an old fashioned Stove Top Percolator and it was pretty damn good. It was straight black without any sugar.
So most flavored coffees are horrible, but I guess it's possible for some to be okay.