It all starts with the beans, obviously. But not just any beans. You want whole beans, preferably roasted within the last two weeks. Stale coffee is basically a crime against your taste buds.
Look for a roast date on the bag. If it’s not there, run. I’m serious. Grinding those old things is like listening to a sad trombone in every sip. You want fresh, aromatic beans that smell like chocolate and promise.
