mikedilger on Nostr: The expensive coffee and all the expensive coffee making devices are all in pursuit ...

The expensive coffee and all the expensive coffee making devices are all in pursuit of tasting the complex acidic fruity flavors of the source beans in a light roast. But if you like caramel, toffee, chocolate, vanilla, almond type flavors, these all come from the Maillard reaction during roasting and pretty much happen with any bean. So as long as you don't burn the roast (plenty do!) it doesn't matter which source beans you use, or which fancy equipment you use. Dark roasts in the realm of full city or vienna (not french/italian/spanish which is burnt) are "easy mode," don't require expensive beans or expensive equipment, and taste great.