on single origin coffee and brewing methods

There is nothing I enjoy more than a well-rounded, fully nuanced cup of joe. When I first began imbibing coffee back in my teens, I was rather in particular- vanilla iced CAPPUCCINOS (yes, people still made those back then) were my drink of choice. Fortunately, I got better as I got older.

While I have enjoyed my fair share of shoddy blends and poorly roasted origin coffee, I have come to realize that my palette leans toward certain locations: Yemen, Ethiopian, Panamanian, Kenyan and Sumatran- in that order. Not that I can't find interesting notes and appreciate other origins for what they are- but all in all- I am mainly an African coffee lover, with the 2 exceptions.

As for methods of preparation, it varies from bean to bean. Old school drip (porcelain drippers) works well for a variety of origins, bringing out the full body and flavour...even including imperfections (I find it tends to "muddy" a lot of Kenyan coffees) but it's definitely a quick, and economical solution for those who can't afford/don't have access to, a Clover machine. (Which, coincidentally, has been bought out by the corporate S chain bastards!)

French Press, while preferred by many, is not my choice unless I'm making coffee for more than one person. Maybe it;s just me and I cant properly prepare it.

When I'm enjoying coffee solo, my top choice for brewing is that syringe-like Aeropress. It's compact, quick and delivers a solid cup of deliciously delightful coffee with no-fuss clean up to boot. Plus, they are very affordable, easy to take on trips/camping/ backpacking/ what-have-you AND easy to manipulate the outcome by what the "shot" ends up in: PRESTO! Into hot H2O- coffee, into hot milk/soy/etc.- Latte, into icy H2O- iced coffee.