Yeah pour over is great. I never got into home espresso because my understanding is the technique was developed for high volume operations at coffee shops—not for a few shots at home. To use a tortured analogy, espresso is the k8s of coffee.
I buy green coffee beans for $8-$6/lb at https://www.sweetmarias.com and roast them with a Behmor drum roaster. Then I dump the roasted coffee into a burr grinder that has preset weights, so I can grind 50g for a pour over or whatever and the grinder stops when it hits that weight.
Its def the easiest way to have consistently great coffee. The initial spend is up there, ~$500 for a roaster and ~$400 for a grinder, but if you amortize it over 10 years, as I have, it easily pays for itself. The taste of the coffee is as good as all the fancy single origin stuff and when you get the hang of it, there’s really not much fuss to it.
I buy green coffee beans for $8-$6/lb at https://www.sweetmarias.com and roast them with a Behmor drum roaster. Then I dump the roasted coffee into a burr grinder that has preset weights, so I can grind 50g for a pour over or whatever and the grinder stops when it hits that weight.
Its def the easiest way to have consistently great coffee. The initial spend is up there, ~$500 for a roaster and ~$400 for a grinder, but if you amortize it over 10 years, as I have, it easily pays for itself. The taste of the coffee is as good as all the fancy single origin stuff and when you get the hang of it, there’s really not much fuss to it.