Originally Posted by ascherer

I’m fairly particular about coffee. I have at least a half-dozen brew methods, except for my espresso machine they’re all manual. Daily brew is a Hario V60 pourover and Baratza grinder. Coffee comes from local roasters, must be within 3 weeks or so of roast date. I usually get a different singe origin each week or so, my favorites are from Africa. When I travel I take beans, a hand grinder, and either an Aeropress or Melitta. I’ve had to explain myself to TSA frequently…

So yeah, coffee on the road is a tough call for me. I just discovered that a place I like to stop at whose drip coffee wasn’t up to spec makes a really good iced Americano, so that’s a game changer.