I‘ve taken to drinking more great Australian red wine!
I had a beautiful Shiraz last night with visitors I cooked Paella and Basque cheesecake for, and a Pinot and a Cab/Sav with family who descended on us for a pizza night, tonight. Not sure if my headache is the wine, or the 5 screaming kids 
Still start the day with an Espresso.
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Could just be dehydration.
Nah. Fluid intake more than sufficient.
It was the kids - at soon to be 75, my screaming kids tolerance level is near zero. (Love them all, but the screaming….)
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At 64+, screaming kids has long been my killer. Love ‘em and all, but please shut the hell up.
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I rotate between the Italian moka, Turkish cezve, French press, and American drip. I am going to experiement with some of the other styles as well.
If I need a caffiene hit fast then French press is the way to go.
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Thank you for the video. Very interesting. I can subscribe what he says, apart for heavily disliking the red Lavazza and finding Kimbo just so-so. But this brand comes from a different coffee culture than in my area, so I may just not be ready to appreciate it immediately.
I agree that I would prefer to find Illy in a cheaper packaging; luckily, it is relatively easy to find it in some trendy bars in my area.
There are so many roasters in Italy, that it is impossible to do even an overview. The reviews focuses on the most common popular brands, and a few local brands from Rome, Campania and Calabria. But each town has its own flavor.
Something he omits is Ethiopia as the origin of the best arabica you can find in Italy. The beans in the blends I prefer come from there.
Paolo
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I seem to change coffee preparation methods on a weekly basis almost… and most recently I’ve been using a simple milk pan to make ‘Turkish coffee’, the actual coffee is Kurukahveci Mehmet Efendi, a popular Turkish brand that is excellent and conveniently also available on Amazon. Yes, I know the traditional Turkish method is to use a special pot, ( I have one) but a milk pan comes to the boil faster leading to a slightly smoother/milder coffee. There’s no need to filter the coffee because the coffee is ground so fine it settles nicely to the bottom of the cup. I have also recently tried out Loumidis Papagalos Greek coffee and this is my new favourite, also using the same technique with a milk pan. Strangely enough I now prepare Lofbergs Brazil coffee (a nice ‘ordinary’ coffee available in supermarkets) using a milk pan and a tea strainer to filter out the bits. It sounds weird but it works very nicely. With the coffee-in-a-pan technique you have great consistency because the brew time from cold water to the boil is always the same… and the cup is used as a measure of water.
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I do the same, I rotate between Italian Moka, Turkish cezve, French Press, and American drip.
That is an excellent coffee. Another excellent brad is Rifia from Lebanon. Both of these are available at my local Walmart in the international section at very reasonable prices. They both work well with Turkish cezve and Italian Moka pot, or as you have done with a regular pot.
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The perfect coffee, setup… for this week! 
I’ll keep an eye out for Rifai. I tried Najjar with cardamon, the cardamon was a bit strong for me. I always thought that Turkish coffee was dark roast, but Kurukahveci Mehmet Efendi has an interesting light roast. Yes, it’s high quality coffee and available on Amazon (here in the UK). I think the cezve does produce slightly more crema than using a milk pan, to be honest.
I prefer to add my own to my taste. It does make for an interesting cup of coffee, you can also add cloves, cinnamon and nutmeg. I prefer to add just enough so that you think “what is that flavor?” without being over powered by it.
I don’t bother with it to be honest. I am more interested in the drink.
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The transition from milky coffee to black coffee is a harsh reality check for the tastebuds. Respect for sticking to the self-improvement journey despite the initial sensory shock.
Drinking black coffee is how I learned that there are different grades of coffee. There actually is coffee that tastes good black. The others need milk and sugar to hide their low quality.
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Haha, I feel like the plan made perfect sense on paper: make coffee less enjoyable, drink less, save money, fewer calories. Then caffeine addiction just said “nice try” 
Also, the accidental gulp of black coffee is brutal. You’d think after the first few times your brain would remember, but apparently not. At least you’ve successfully reduced the milk intake… even if the toothpaste is now taking the financial hit. 
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You lost me, who are you responding to?
me. (see the original post)