Some of you may remember I've been down several paths in the past as I've attempted different mechanisms to concoct my drug of choice. Years ago I had a simple drip maker. At some point my brother bought me the Toddy cold brew system for Christmas, which I still have, and have enjoyed for its convenience. After that I bought a Keurig which lasted a little over a year before the pump went out. Then I bought a Nespresso Citiz which I had for maybe a year but I drink long coffee, rarely an espresso so it wasn't an ideal machine. I bought a second Keurig which benefited from some redesigned internal elements from what I've read. My problems with the first unit where not at all rare. The second unit is still going strong but it produces pretty weak coffee in several regards. Namely that no matter how large of a size you select, you are using the same amount of grounds (which have been sitting in a warehouse for who knows how long). So over the past few weeks I've been doing some research and as with many hobbies, I've discovered that like most of the hobbies I get into, hobbyists take the position that 99% of the general population is doing it wrong. There are 4 elements to making coffee. There is a golden ratio of coffee to water and then you have to figure out how to grind the coffee and how long to steep, depending on the method. The funny thing is, I found some "brew-off" research and a lot of coffee makers aren't even made to hold enough grounds and nearly all of them don't heat the water hot enough. E.g. the average drip maker would probably overflow all over your counter if you used as much coffee as you'd want to to achieve this ratio. A few "zero bells and whistles" coffee makers actually heat the water to the right temperature, hold enough grounds, and the flow through the filter is precise enough that the steep time is correct. Two are from Bonavita and Technivorm. Bonavita is essentially a German designed, China manufactured Technivorm rip off. Technivorm was the gold standard since it was designed by an engineer in the 60s (I believe). While the machines look quite a bit different, the water delivery systems are nearly identical and that's the key part. The Technivorm is about $300 and the Bonavita is about $160. Both of these units are AFAIK, the only drip coffee makers certified by the specialty coffee trade groups of the US and Europe. Of course, they both have their flaws (besides the high prices for units that literally ONLY have a power switch), namely that the flow rate which produces the correct steep time doesn't really work if you aren't brewing a full pot. All this research turned me at some point, to researching several more advanced machines including several $800-$1200+ superautomatic espresso machines and the Breville Youbrew which is a grind-n-brew designed to operate well producing anything from a single cup to a full carafe. Considering I like a regular coffee, I think I'd be paying way too much for an espresso machine just to turn 90% of them into an Americano. The Breville, while intriguing has too many negative reviews on various sites citing early failures in the pump and also you cannot control the grind level (you can control how much coffee is used and the steep time to some degree but the institutions that ran the objective research said it still uses far too little coffee per serving). I'm still kind of hunting for a solution that is quick, consistent, fairly hands off, and requires little or no cleanup but mostly just having fun reading about how much effort others have put into this "problem". I'm not looking for advice per se (I guarantee I've tried EVERY one of your pet methods that you might propose). Below are my thoughts on what I've tried in the past. Drip maker - The good is, sometimes you find a diamond in the rough. Like with audio, I've seen many reports of some gem that is no longer produced that cost $15 and rivals what is now on the market at $300 but alas, it is no longer made. The bad is as noted above, most of them don't produce the right temperature water (or don't produce it throughout the entire brew cycle), don't work well when producing a partial carafe, and many don't accept the proper amount of grounds. Cold brew - The good is when it works, it is a winner. On a weekend I could do a batch and then have almost no time involved in making a cup each morning during the week (just dump some of the concentrate in a cup and add hot water from the kettle). The problem is I've never been able to product the strong, rich, near-syrup of the sample that came with the device as a sample. If I had to guess, I'd say I wasn't getting the grind fine enough and I may go back to trying this method again considering I have all the equipment. The cleanup is a bit of pain but only needed when you make the batch, not for every cup. French press - This method is great if you don't mind a little sludge in your coffee and if you clean up after yourself right away. If not, have fun cleaning dried coffee out of the mesh. I personally find it a pain to clean and don't really LOVE the cup it produces. Its also nice because you can add all the coffee and water at once and then do something else for a few minutes. Aeropress - I think Drew got one of these recently and liked it. I picked one up at Sur the Table and tried it but to be fair, I haven't really given it a fair shake as I used old, pre-ground canned coffe as that's what I have around the house. The main issue I have is similar to a couple other methods in that the mechansim is really designed to produce one size of coffee. With one pressing, you really can't get more than an 8oz coffee without over watering it down. Pour over - This comes in many forms including Bonavita, Hario, Clever Coffee Dripper etc. for single cup (I think David uses this method). There are also multi cup versions that brew into a carafe, like the Chemex system, which I own. I own a Chemex and have really not had great results with it and it takes too much active attention to brew. You can't fill the filter with coffee and water and walk away because by design, these methods drain the coffee slowly through the filter and so you can't fit all the water you're going to use into the filter at once. Espresso - I've owned both a real espresso machine (Gaggia Classic if memory serves, with an expensive ~$250 grinder with a spout on it designed to grind into a portafilter) and the Nespresso pod machine. The Gaggia was an absolute mess to make coffee with. WAY too much prep and clean-up. When it was good, I enjoyed it and this experience is what led me to consider maybe getting a superautomatic. The Nespresso was just not the right machine for me. To make a decent sized Americano took two pods. Keurig - This is the king of convenient, mediocre coffee. It has a timer so the water warms up before I wake up and from there its one hand motion and one button push away from coffee in 60 seconds. Between owning two machines, this is THE way I've taken my coffee before work, on weekends and when working from home over the last 5 years probably by a factor of 99:1. Its not really expensive in the grand scheme though it does kind of grind my gears that when you calculate the actual cost it is $50 - $60 per pound. If I walked into a specialty coffee shop, I'd probably balk hard at $50 coffee. With this mechanism, obviously it sneaks up on you. If the coffee was amazing, this would be the end of the story. But its not. As I've mentioned a few times in this post, I'm just sharing, not really soliciting suggestions for different machines or techniques to try. In general I think I could refresh a few of these techniques with better coffee. What tends to happen is I get a new device and first try it with whatever coffee I have around the house from the last venture into trying something different. Then in between I go back to the Keurig. If I do settle on a technique that requires the use of real coffee (vs. pods) I've also been looking at coffee roasters as a fun diversion. Any way, if anyone is still reading, I'm sure you'll ignore the comment I made several times and recommend that I try XYZ.