[lamasery]

Regular coffee, too, can be very delicate, minimally bitter, giving herbal or strong tea-like notes, among other things.

I've not gotten that kind of profile out of anything but fairly-expensive beans roasted within the last couple of weeks, though. I've never seen it out of even mid-priced beans, nor anything nationally distributed. It's practically a totally different drink from what you get if you ask for a coffee in most contexts.

Iced coffee and cold brew are also fairly different. I find middling beans can make a much milder and more pleasant cold brew coffee than hot. Tiny (like, a teaspoon) splash of cream or milk and it takes the bitter edge all but completely off, to my taste anyway.

[bensyverson]

> I've not gotten that kind of profile out of anything but fairly-expensive beans roasted within the last couple of weeks, though.

Good beans will last more than 2 weeks, but yes—just as you wouldn't judge all sushi based on gas station sushi, we shouldn't judge coffee based on months-old pre-ground grocery store roasts.

[DougMerritt]

> we shouldn't judge coffee based on months-old pre-ground grocery store roasts.

Next you'll be claiming that we shouldn't judge sushi based on months-old grocery store sushi.