I’ve attended several talks related to the science of coffee roasting, and the consensus was to let the coffee “rest” for about a week following roast, for the reasons @bmorecupcake said. Whole beans are at their best from that point until ~2 months after roasting.
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@StephanieL - Thanks, Steph. There’s lots of information on it out there with lots of differing thoughts as well as lots of variables in play. I like to test, taste, and
‘t’-evaluate (I 
alliteration but couldn’t think of a good substitute). 
My best guess is I (as as most) couldn’t discern much of a difference.
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Good news, hopefully, on the Bonavita (and co-owned and co-manufactured Brewista) products.
Interesting history in a nutshell, less interesting legal hassles, and, maybe, a happy ending for fans of the two lines and coffee fans in general.
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Ever try this method via brands of coffee?
So unfortunately, the Delonghi 3-in-1 brewer was a bust. It can’t brew above certain elevations because the temperature at which water boils varies by several degrees, and the sensor never recognizes it’s boiling. According to the manufacturer it can’t brew above 500 ft.!
I think maybe I’ll just bite the bullet for a home espresso machine. Any recs? $500 and under, please.
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A good French press makes excellent coffee, assuming you have freshly ground beans. We have one, but mostly use our espresso machine. Don’t ask about the price.
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From my experience depending on the bells and whistles (conveniences) one wants - the buyer can cut corners on the price of the espresso machine with very good output, however the quality of grinder is the key espresso component.
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We have a pretty basic DeLonghi espresso machine, that’s only used when I can’t or don’t have time to use the Chemex to make coffee for the both of us. (My wife will make her own Americano.) But to @Respectfully_Declined’s point, you do need a good grinder; we have a Baratza Encore, a very good entry-level grinder with 40 settings.
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Do you use preground coffee? Do you like drinks with steamed milk or just straight espresso?
I’m a clone of Wally Shawn as he describes himself in My Dinner With Andre.
I stagger downstairs in the dark, switch on the water boiler, poor into French press, plunge, put half an inch of 2% milk in my mug, pour coffee. Sip and sigh.
I used to spend a veritable fortune at Peet’s for exotic beans. At some point I switched to several flea market resellers and a couple of brands at Grocery Outlet. I should be ashamed but at that hour and with that need, it works for me.
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Did I miss something?
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No, not at all. I made a long rambling post. I will repost soon.
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Every writer needs an editor.
Said by my friend Deborah, an editor!
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I have an Encore Virtuoso+, which technically can grind espresso, but not very well (I think).
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I grind to brew using a burr grinder. Right now I do semi-automated pour overs with an OXO drip cone. I’d like a machine to rein in my $6 oatmilk latte habit a bit.
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That’s one I’ve looked at on the Seattle Coffee website. Please, tell me more.
For coffee knowledge I use SweetMaria’s.com. Never had the space to get into roasting-- still don’t. 1 bdr apt with a galley kitchen…What is this “Counter space” you speak of? Anyway, On their rec I bought a Behmor which could be calibrated…didn’t work with us…well ok it did. Our prev place was less than 100 ft above sea level-- Portland Harbor was about 3 football fields down the hill. If you were less then 100 you set it to zero. You could also set the brew temp which worked fine–recommendation was 202f which I stuck with. It made good & sometimes great drip coffee. I’d say besides water temp the quality of the beans are the deciding factor.
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I don’t personally use the machine–it’s my wife’s exclusive province–so I don’t have a lot to add. It’s electric, I think it can make singles or doubles, and I believe there’s a method for milk steaming. (Both of us are straight black coffee/espresso people, so milk steaming isn’t a feature we pay attention to.) It seems to work for our once-in-a-while espresso/Americano needs.
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Caroline, your comment about Turkish/Greek coffees being the same brings back a sore spot in my travel memories. I was on Syros island in Greece. Decided to splurge so I hit a nice hotel restaurant near the harbor. Ordered a nice meal and the waitress offered to make me a Greek Coffee. I was interested, said yes, and she brought out the copper pitcher, the burner, the supporting gear and went through the whole process. She delivered a rather nice coffee, I took a sip and smiled. Nice cup! Then I made my mistake. Opened my mouth before I engaged my brain. Again.
“Isn’t this a Turkish Coffee?”
Waitress just about stroked out. Her eyes bulged a bit, her face reddened, and I realized what I had done. Of course it was a Turkish coffee, but I was in Greece where the Turks had been a rather oppressive force for generations before being booted out a couple generations earlier. Hence the “Greek Coffee” name.
I took the ferry to Naxos the next day. LOL!
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