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I want it to slap me across the face
(lemmy.world)
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this post was submitted on 27 Jun 2026
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Coffee should taste good. Why hate on coffee that tastes good? It's not even hard to find.
this. it's not that hard to make a coffee that is both strong and tastes good.
Right! And fairly cheaply (less so than a couple years ago, but still)
Why do you think this is about drinking coffee that tastes bad? I hate flavored coffee. I love coffee that has its own strong flavors (and I love a variety of those flavors from beans grown in different places and in different preparations). I also hate bitter poorly prepared coffees. Coffee should taste good, but it can also rock my mornings like only Grace Jones in a leather loincloth can.
Because that is the whole meme?
Just seems self explanatory that when noticing the flavors of coffee beans is being mocked, the mocker doesn't prioritize flavor.
This post isn't about flavored coffee. It's about the stuff you're saying you love:
In my opinion, the best coffee isn't some hipster "cherry" tasting coffee, but made by a skillful barista in Italy, using classic coffee.
If you like this "third wave" coffee, good for you! But the pure velvet enveloped sledgehammer that pure coffee might be has no equivalent for me.
They are discussing the flavors of the beans.
Some coffee beans with no additives whatsoever can be described like this post did. I don't like additives or other weird coffee things. Beans, and grinder, and a french press is all you need
That's sure is a very good start!
You are... confusing. First you claim I like too much crap in my coffee, next you imply it's not enough? I like my coffee plain and simple. The closest you can get to just the flavor of a well roasted bean is what I want. I've always had great results with freshly ground beans and a french press. Granted, some coffee shops make better coffee than I do at home, but I couldn't tell you the first thing about why.
The "cherry" tasting coffee is also just "classic coffee". It's just different beans that have a different flavor profile. It's not like actual cherry flavoring.
Have you ever had espresso in a third wave café ? because most of them have the same "feel". The only difference is in the smell and the taste. The taste and the strength of the coffee are related but not mutually exclusive. You can make a coffee with 5g of coffee and you can make a coffee with 30g of coffee. Obviously the latter will hit like a sledgehammer no matter what kind of coffee you use. But both will taste more like coffee when there's good beans with a proper roast instead of the "classic" burnt, bitter roast.
Also, 99% of italian baristas just push a button to get coffee from a grinder then they slot it into the espresso machine and press another button to make the machine push water through the puck. There's no skill involved. There's a guy that works for the espresso machine maker that comes and calibrates the machine and the grinder and that's the only guy with any skill in the process. And even that job isn't that hard. Only third wave coffee shops still bother to calibrate their own machines(and even then, many don't, from what I've seen) or use any other process that actually requires skill or a recipe.
Yes I have been to these third wave "coffee shops" where all they do is make hipsters pay extra. Let's do something wrong and praise the sour coffee for its "wine-like-flavours".
Your comment on italian baristas just shows how little you understand about espresso, go there, you'd be surprised that it isn't 5 or 30 grams (those numbers also show you don't make your own coffee, fr), but the hand of the barista that tweaks the espresso that makes the magic.
First of all, in most places espresso costs 1.5-2€ euros regardless of "wave". You can pay 2€ for an illy espresso from a "real italian" place or you can pay 2€ for an espresso from a place that roasts its own coffee or at least sources it from a decent place. Maybe where you are it's different and I'm sorry that the coffee scene is that shitty, but over here we don't pay extra for good coffee.
As for my experience ...I've actually worked as a barista in France with Italian suppliers and have been to Italy plenty of times and talked to multiple baristas as it's actually a passion of mine. So yeah, everything I've said is true. The 5-30 numbers were obviously just extremes to make a point. The fact that you couldn't tell says more about you than anything else.