[nnlsoccer]

There’s a whole art to coffee making. People have mentioned the grind and the strategy for brewing, but the freshness of the beans is a big deal. Look for brands with a “roast date” instead of a “best by” date. Also i personally think pour overs (hario or chemex) are the way to go. With good, fresh beans, the right grind, water that is not too hot, a well bloomed and timed pour... you really can start to taste the notes in coffee similar to the way you do in wine. There is no bitterness (that usually means the coffee was burnt).