lol there's no end game in coffee drinking.
not everyone has the same tastebuds
haha agreed. I started off with jugs of nescafe for the late nights and soon purchased my first french press to go with starbucks/coffeebean/boncafe/suzuki 6 month old coffee. Was super happy with french press and "freshly grinded" 6 month old coffee compared to nescafe and I thought that hit the spot. Then I discovered spinelli was roasted locally and roasted every monday. So it was french press with spinelli original or house blend collected fresh every tuesday from spinelli NUS science canteen. Was super happy inviting boyfriends and girlfriends for coffee sessions in hall to share "fresh coffee".
To cut the story shot what subsequently followed was a superautomatic, 2 semi autos, 2 capsule systems, and a host of other pourover/infusion type paraphernalia (horrible Vietnam dripper, 3 decent french presses, 1 decent wood neck, 1 syphon (I still dunno how to use properly), 1 excellent aeropress, 2 demanding v60s, 3 electric grinders, 2 hand grinders)
Nowadays I drink mostly espresso and v60 pour overs when i don't have a espresso machine nearby....who knows what the future will bring and someone might invent a totally new way to brew?
Espresso took sometime to ease into and fully appreciate because in the early days alot of the espresso we had here was really crap. Ordering an espresso from Starbucks will raise eyebrows from the baristas there and get one a mouthful of drainwater. Then it was a steep learning curve to learn to extract properly for a decent shot and get correct equipment. I am still learning and reading (i recommend Scott Rao books esp the recent kindle e-book - Espresso extraction: mastery and measurement, for a succinct and practical read) and i think the journey will never end.
Just very happy that the coffee scene in singapore is expanding and maturing. Hope there will be more demand and appreciation for straight espresso drinks instead of the usual order of lattes and cappucinos so that more local roasters here will take their espresso roasting craft more seriously.
