Very confused
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Your self awareness is inspiring!
I’m the opposite. Burgundy and Bourbon, all the way.
sorry but this is just bullshit.
if your french press leaves tons of particulate, your grind size is too fine.
this is true for aeropress or any other method.
to add my 2 cents, i like heavy cream. and sweetening coffee is just strange.
I find it extremely bizarre that you would group pourover and drip into the same category. My observation is that most coffee purists consider a pourover a much finer expression than a French press or a Mokka pot (which is something I use in lieu of a proper espresso setup at home). By controlling for grind size, amount of coffee used, and water temperature, you can dial in an extremely precise cup of coffee with pourover. While it often will not be as darkly colored as some of the options you listed category B, it will certainly be no less “strong“ if that is the criteria you are searching for. Personally I find the aeropress (and siphon) too fussy but regularly use v60, Moka pot, and Chemex or French press if I want to make more than one cup at a time. For lighter roasted or brighter flavored beans, particularly African coffees, anaerobic coffee, natural process coffees, or Geishas, a pourover allows much more nuance to show through than most other methods IMO.
And, to highlight another problem with this exercise, I think attention to the beans used and the method of brewing says way more about the final cup of coffee than choices regarding adulterants. Personally I make different choices with regard to dairy or sweeteners depending on the beans, the method of brewing, the time of year, the time of day, and what I’m feeling at the time.
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Wait…good coffee is made at the plantation? 
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Sorry, I don’t think you know what you’re talking about. No grinder produced a universal grind size. The grind size distribution even differs when you have an empty vs. full hopper. And even the most sophisticated grinders available, like the aforementioned EK43, with the smallest, have a imperfect distribution of grain size with a significant fraction under 60µm.
It’s why some people go to the ridiculous extent of buying products like a coffee sieve to filter out small particles to get the cleanest cup. Personally, I think that’s overkill, as there’s an art to having a bit of particulate, not dissimilar to having wines be unfined/unfiltered - if Hardy Wallace filtered his wines they would doubtless lose some of their magic. But that doesn’t mean I want to drink a mouthful of sludge.
My statement about French Press was intentionally provocative (now where’s that stir the pot emoji), as I’d far from a purist. I’d happily drink a pot of French Press offered to me by a dinner host, just like I’d happily accept a glass of some supermarket NZ sauv blanc, as part of an expression of enjoyment in the social aspects (and buzz) of drinking together. But for a coffee purist, who is after the truest expression of terroir and method, as many Berserkers are about their wine… well, then I’m not sure that the statement is that far from the truth.
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i never said anything about a grinder that ‘produced a universal grind size.’
i make aeropress with a metal filter, no sediment. i make french press occasionally, no sediment in my glass.
i don’t think im a miracle worker.
Sorry to single you out Scott. Many have said similar things. Yours is just an example.
“High quality coffee” is like saying high quality wine. It’s fairly easy to identify low quality but the diversity among high quality coffees (origin(s), varietal(s), method of drying, roast level) renders the term close to meaningless.
And all that is without even considering roast date, brew method, equipment and experience. Milk and sugar or whatever else people want (salt, flavored syrups, Cognac, Grappa, Amaretto, Bailey’s, dark chocolate, milk chocolate, whipped cream, non-dairy creamer, non-dairy “milks,” etc etc etc) are just extra to what is already a whole world of flavors and textures.
That’s my problem with this exercise. In a previous post I told Larry in fairly good detail what sort of coffee I like. Admittedly I left some room for him to question acidity in a narrow range and some flavor notes, but I gave way more detailed information than most, and based on that he could not possibly tell me what wine I prefer. So how could he do the reverse?
I would like to contribute to the thread drift a bit. . .
The Bustello mentioned by @Robert.A.Jr is an overlooked choice, but is an excellent coffee. Mocha pot is our preferred method for this. Also is this same ‘latin’ style, less acidic, but still robust is LaLlave. We used to get both of these in the ‘brick’. Haven’t had either for a while, since I have been back into the ritual of selecting , roasting, and hand grinding my own beans.
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Flawed poll, no option for “slow ox.”
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In places where coffee is actually grown, it is very rare to find anyone doing anything other than moka pot (greca in Spanish) or espresso or things akin to Turkish-style steeping. I should know because I come from one of those places. In days of yore you could find sock coffees (poured through a sock on a metal loop) but those are exceedingly rare now. And sure, you can find pour-over for tourists but almost nobody local drinks that.
So, it’s always, shall we say, interesting to me when “coffee purists” (and I’m not saying you’re one of them) who have never set foot on a coffee farm, have never seen drying coffee, don’t even know what an abayarde is, lecture people born, and steeped, in coffee country, who spent their youth going to coffee farms (I never worked them them but I’ve been to many) on how to best drink coffee. That never seems to happen to people from wine country. I won’t speculate here as to why.
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While we are a this, my bean grinder died the other day. I DO NOT want to spend an arm and a leg for a new one, but want a good, fairly consistent grind (understanding that yes, there will of course be variation, as we are not enriching uranium here).
Recommendations?
I only drink black coffee but not hot very hot 
Any decent burr grinder.
I quite like my Smeg. I probably paid a lot more for the brand. But at least the powder blue matches the filter machine and milk frother…
There’s a thread with many recommendations:
I don’t like the flavor of coffee. I don’t drink either because of the acid.
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134 posts and no one has posted this video?
Is there no Berserker left in Wine Berserkers?
Standards people. Standards!
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I’ve been waiting to see who would reference Airplane.[quote=“Ken_V, post:137, topic:286846, full:true”]
134 posts and no one has posted this video?
Is there no Berserker left in Wine Berserkers?
Standards people. Standards!
[/quote]
I’ve been waiting to see who would reference Airplane. Ken wins the Internet for today.
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This thread is a shoe-in for the Hall of Fame.
But on topic; I drink black tea with a splash of milk.
Keep em coming, folks. Is the poll ‘flawed’? I am convinced that there is no such thing as a ‘perfect’ poll here on WB for many reasons. Yes, coffee can be quite complex and how we drink it and enjoy it is sometimes not easy to ‘categorize’.
Just to reiterate, if you can drink your coffee black and actually enjoy the flavors and everything else about it, but choose to put something in to it to cut the acid or to add some ‘texture’, you should still answer that you prefer it black.
And yes, I understand that ‘milk’ and ‘cream’ are very different but for this exercise they are being treated the same.
Yes, there are nuances involved here. For those of you who say you can drink your coffee black but generally don’t because the coffee you encounter is usually ‘not good’, then answer black as well.
Any other questions or comments - ask and state away please.
Cheers
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