Interesting article, but they overlooked (or at least downplayed) what I think is the most important part of good coffee:
> They should be whole beans, sustainably farmed, and roasted within the past few weeks.
Roasted within the past few weeks? How about the past few hours? Seriously, if you haven't had coffee on the same day it was roasted, you don't know what you're missing. All the other variables of preparation method fall by the wayside in the face of the freshness of the roast.
Of course, roasting yourself is not really an option. Still, if you can find someplace that roasts their own on a regular basis, go for that. (For my part, I've been spoiled by the fact that almost every dry goods store where I live roasts their own, usually right in the shop...)
> They should be whole beans, sustainably farmed, and roasted within the past few weeks.
Roasted within the past few weeks? How about the past few hours? Seriously, if you haven't had coffee on the same day it was roasted, you don't know what you're missing. All the other variables of preparation method fall by the wayside in the face of the freshness of the roast.
Of course, roasting yourself is not really an option. Still, if you can find someplace that roasts their own on a regular basis, go for that. (For my part, I've been spoiled by the fact that almost every dry goods store where I live roasts their own, usually right in the shop...)