Tony Konecny writing for The Frequency:
Growing coffee is an art where small optimizations can lead to big rewards. The processing of coffee involves so many variables that very small changes can result in startling improvements down the line. Roasting is a craft where attention, nuance, and experience can unlock enormous potential from the bean. In these arenas of coffee, obsession can pay off with transcendence. The whole can often exceed the sum of its parts. The full depths always remain to be plumbed.
But once all those steps are done and we arrive at a finished, fresh roasted, whole bean coffee product, coffee brewing is a finite affair – the ceiling of transcendence already established earlier in the chain. No amount of fussing, no fancy "perfect coffee" contraptions, no calibration tools, no deep finesse, will move the bean outside of its now establish bounds. Those that claim otherwise are either selling or sipping some snake oil. We often project onto the black box of our beans a potential that isn't really there, chasing dragons that no longer exist.
He’s right. Coffee at home is a scientific process — not an art — that anyone can perform when they follow the steps. I know from experience that brewing fantastic coffee is much easier than, well, choosing what to watch next on Netlfix.