Coffee Grinding Quotes

Don't buy preground coffee.

I just drink regular drip coffee, but I'm kind of a coffee baby.

I'm obsessed with coffee.

World barista champions use the AeroPress to make coffee on the folding tray tables of airplanes.

I am an incorrigible coffee geek. I make espresso.

I am a coffee fanatic. Once you go to proper coffee, you can't go back. You cannot go back.

I'm a coffee enthusiast. I try not to have too many bad habits.

I drink regular pour-over coffee, black. It's all about the beans. I'm always stocked at home with single-origin coffees from around the world, never more than two weeks old, kept in airtight containers.

I make a mean cup of coffee, if you give me the right ingredients.

I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.

I'm a coffee lover.

I prefer to make my own coffee at home because I love the experience of measuring out the beans and finding the right grind setting, messing with water amounts, etc. It's truly an art form, and I'm obsessed with it. In L.A., I love Blue Bottle and Intelligentsia and used to hang at Bru in Los Feliz.

In the new artisan coffee movement, Jeremy Challender, a 32-year-old Australian who is one of the founders of Prufrock Coffee, explains precision is everything for the barista. Jeremy is able to analyse his coffee with the benefit of an app on his phone.

I didn't grow up making coffee. I'm not good at it.

Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine.

Pouring espresso is an art, one that requires the barista to care about the quality of the beverage.