I currently work as a barista, but I’ve also previously been a pharmacy assistant in a methadone clinic for recovering opioid addicts.

Honestly apart from the paperwork and the stakes involved if one messes up, the jobs are pretty similar.

Unless you’re buying used (or you really know what you’re doing), you’ll get way better coffee out of the Aeropress than the espresso machine for that price

Of course, the point is moot when you could make coffee just as well in a cheap plastic Aeropress.

Barista here, I do latte art even on the to-go orders for two reasons;

1. Practice, it’s a lot less stressful to practice new techniques or variations on latte art when you know you’ll cover it up with a lid, so who cares if it’s messed up?

2. It’s fun!

I work in a café, so I really only pay for my coffee on my days off.

I average maybe half a pound of beans per month for home brewing, so let’s say $20 for a nice bag from a local roaster (in Canada-bucks). Ten or so dollars in V60 filters is enough to last me most of a year, so add a dollar a month. I also like checking out cafés, so add $15/$20 in random café visits, and I’d typically spend anywhere from $20 to $40ish per month.

Like I said, not an expert haha (thanks for explaining what mTLS is because I had assumed I knew but truly didn’t)

That being said, I found a reddit thread detailing what seems to be the same issue as you, with OP linking a Stack Exchange post with their solution.

After some searching, maybe following the instructions on this blog post would work?

I’m by no means an expert though, so take my suggestions with a grain of salt.

I’m pretty sure you need to install it using “CA certificate” rather than the “VPN and app user certificate” option.

I’ll echo someone else’s suggestion of trying out James Hoffman’s French press method. I get pretty clean cups while still retaining that oily goodness.

It’s the risk of knocking it over and making a huge fucking mess, it’s thrilling.

I blame Nabisco.

Link to the YouTube video in question

Only Technology Connections could get me to watch a one hour video about a fridge.

I work in a café, so I usually drink what we have for espresso which is a medium-dark roast from Barista in Montréal

At home, I currently have a bag of medium roast blend from a local roaster, nothing fancy. I’ve been on a French press kick recently, and it does the job.

I’m a pretty big coffee nerd, and work as a barista. I have no patience for snobbery. If someone wants to learn more about coffee, the effects of roasting, immersion, percolation, espresso, I’ll gladly infodump to them and share the knowledge I’ve accrued over the years.

If someone is content with their venti soy mocha thing from Starbucks, or their double double from Timmies, or even store-brand instant coffee, and they don’t feel the need to jump into the coffee world, that’s fine by me. The idea that you must like a certain type of coffee to enjoy it “properly” is silly to me. I’m not yucking anyone’s yum.

I’ve been pretty poor lately (I was unemployed for a few months and my previous roommate moved basically in the middle of the night without warning, leaving me on the hook for the full rent) so I’ve been brewing crappy President’s Choice overroasted “morning blend”. It’s bad coffee, but it’s also 15$ for 1.8kg.

I’ve been coming back to immersion brews lately after a long stint of only using my V60 for pour-overs. My love for coffee was born out of a French press, and was pushed further by the Aeropress, both of which I’ve started to mess about with again. I generally find immersion methods more forgiving with low-quality beans than a pour-over.

I’m excited to start having a bit of income again, I can’t wait to try the new offerings at my local roaster. I’m lucky that I found work as a barista, so I do drink quality coffee most days. I just have to suffer grocery-store beans on my days off (that is until my next paycheck!)

Honnêtement, tu donnes un peu trop de crédibilité à l’Académie française dans ta comparaison.

I’m also a motorcyclist (hold the motor) and my experience is very similar to yours.

I almost got hit a few weeks back by a car driver trying to turn right on red whilst on a fucking Facetime call, with the phone held up right in front of their face. If I hadn’t been in a rush I would have let them have an earful.

Like, please don’t ever use your phone while driving, but if you absolutely have to be a despicable human being, can you at least look away from the screen when navigating through intersections??

Otherwise known as cowboy coffee, if anyone wants a searchable term to learn more!

IMO good home-brewing options (which I’d personally prefer but to each their own) would be either a moka pot or a French press. They’re more full-bodied as they use metal to filter the grounds rather than paper (like drip/pour-over) which lets through more of the oils present in the coffee beans.

If OP gets her drinks from a café, I’d suggest trying an allongé as well. A long black (in my neck of the woods it’s called an americano and we don’t distinguish between the two, this depends on your area*) is espresso poured over hot water, whereas an allongé is basically an espresso with more water passed through the puck of grinds in the portafilter. Passing the extra water through the ground coffee rather than simply adding a shot of espresso to hot water adds a lot of body. Note that there is a higher ratio of beans to water in an allongé compared to a long black/americano, so it’s definitely going to be a stronger tasting brew.

*In areas where they distinguish between the two, as far as I understand a long black is when you pour the espresso on top of the hot water, whereas an americano is when you add hot water to espresso. The main difference is that when the espresso is poured on top, you preserve the crema. In Canadian cafés, I’ve never seen a long black on the menu, but every café I’ve worked at prepared americanos with espresso poured on top of the water.

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As a barista and a vegan, this is the answer. Out of all the plant-based milks, oat is the closest to cow’s milk when it comes to how it foams up, so baristas tend to make way better and more consistent drinks with oat than almond or soy. And this is just personal preference, but IMO the taste profile of oat works the best with coffee.

Note: I have no experience brewing or drinking robusta varieties or blends, but I figure the basics are the same/similar to arabica.

For immersion brew methods such as the French press, you get a huge dropoff in extraction rates as time goes on. A two minute steep will be massively underextracted compared to a four minute steep, but in my experience a four minute steep and a 10+ minute steep will be pretty similar in terms of extraction. A bonus of a longer steep time is that the coffee will be at a better tasting temperature.