Drip coffee is amazing: A consistent grinder; fresh, light or medium roasted beans protected from oxidation; and a machine that heats the water to the correct brew temperature (190-195 F)is all you need.

The flavor profiles are akin to wines; no decanting required.

Extremely enjoyable in the early morning moments.

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port11 2 hours ago | parent | next [-]

Espresso is my soft spot given my origins, but a good drip on paper filters (to remove some oils and cholesterol) is akin to good tea, full of aromatics. I disagree with the temperature, for me a blonde roast calls for 72 degrees Celsius (162F).

	▲	nobodyandproud 2 hours ago \| parent [-]
		To be accurate, I should qualify that for me it’s “light/medium” and not a true blonde roast. I haven’t had the pleasure of trying to brew my own blonde roast yet. But I was amazed when I first tried a black coffee brewed properly, and it took me far longer than I want to admit to learn the basic nuances; it was a very fun journey though.

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ndsipa_pomu an hour ago | parent | prev [-]

I'm a hater of drip coffee as it almost always contains under-extracted (outside of cone) and over-extracted (middle of cone) coffee. You're correct about the importance of brew temperature, although I take issue with the strange units you use.

For me, full immersion brewing is the best as it's far easier to control than expresso - you can fine-tune the water temperature, the grind size and the brew time until you get coffee that astonishes people. Personally, I'm a big Aeropress fan, though I don't know why so many people make horrible coffee using french presses. I think most french press coffee I've drunk has had far too little coffee or too much water in the brew.

	▲	nobodyandproud 23 minutes ago \| parent [-]
		If you mean the temperature is slightly too low, then yes. I was going by memory, then subtracted by five second-guessing myself. Pyramiding the grind works-around the problem well-enough for me, however.