He does a two-episode deep dive into the Kenyan coffee market here, which is worth a listen: https://timwendelboe.no/2024/03/inside-kenyas-coffee-market-...
https://timwendelboe.no/wp-content/uploads/2023/07/T_Wendelb...
https://www.gottahaverockandroll.com/ItemImages/000025/jul18...
1. There's the technical wanker, who has the best tools and might roast their own beans even, but generally still drinks shite coffee.
2+3. There's the Keurig wankers and the anti-Keurig wankers, one of whom thinks they're drinking good coffee and one of whom can't stand that someone is enjoying something they don't.
4. There's the free trade wankers, who want beans from a plantation in Costa Rica owned by someone from Texas.
5. There's the roast alchemy wankers, who believe that you need to overcomplicate the roasting process as much as possible in order to eek out that 2.9% acidic roast flavor profile at exactly 203.4 degrees.
Buy good but cheap beans from a semi-local roaster, and don't let them get too old. Bam, you'll have coffee better than 99% of people.
"need to drink it fresh" is a red flag about the roast, usually, unless you really do prefer something fairly dark. Light roasted coffee should be let to gas off for at least a few weeks.
Not sure on the off gassing comment, I drink what I think tastes good. Espresso pretty much exclusively, lightly fruity, low acid, with a rich sip and a non-bitter aftertaste.
