[BashiBazouk]

Slathering it on a bit thick there?

The importance of technique was demonstrated to me over half a century ago. I grew up in Santa Cruz which has the Santa Cruz Coffee Roasting Company. They have been doing the pour overs since the early 80's. They have two cafes. A sit down large cafe and about four blocks away an annex in the bus depot (no longer there). The annex was basically a small room with a coffee bar. Both the main cafe and the annex did the pour over with the same coffee, same bad city water (probably filtered), same kind of grinder and same coffee bar pour over setup. The only difference was the cafe was large and the employee pouring would walk off and do other job related tasks. In the annex the person pouring was trapped and therefore much more attentive to the pour. The annex had consistently vastly better coffee.

As to "Maybe even just a couple, even if you live in the US.". I now live in Portland with 48 independent roasters. They all suck? I wonder how they would rate your coffee roasting. Yes, slathered on a bit thick.

I love coffee because the good stuff is really good. The decent stuff is still pretty good and the bad stuff is passable when you really need it.

[roflyear]

Sorry, didn't mean to come across like that. What I was trying to express is that no amount of technique can make up for the things I mentioned being bad - and they're easy low hanging fruit fixes that don't require much effort at all.

For all you know, both locations could have had totally different water compositions, anyway.

> I now live in Portland with 48 independent roasters. They all suck?

No. I didn't say that.

Who is your favorite roaster/what's a recent favorite single origin you have purchased?