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What coffee have you been brewing at home recently?
Have you recently come across some nice beans? What roasters do you usually buy from? What's your recipe and what does your coffee tase like?
Espresso and filter both welcome.
I only do espresso, and use a subscription called Bottomless, which orders freshly-roasted beans from a bunch of different roasters (you can choose, or they can choose for you). I tend to like medium to dark roasts with chocolate or caramel notes. Right now, I have beans from Victrola out of Seattle. Have tried a couple of their roasts and they've both been good. Next one up is an espresso blend from Blanchard's Coffee out of Virginia.
I love bottomless! I've been using it for a couple years and it works so well for me. I'm hoping they open up the "use it for anything" feature soon.
Roast my own coffee. Currently have a Colombian Anaerobic (from Green Coffee Buying Club) light roast and a Yemen Mocca (from Burman) medium, both very nice. Although so far in my experiences with this and a previous roast, I don't think Anaerobic is worth the price increase over normal.
Usually make 750ml v60 every day but also have a Chemex which I think brings out certain flavors better.
How do you roast your own? I've heard so many different methods, including using a toaster oven and even using a popcorn air popper. But in all cases, I've heard that roasting your own can yield amazing coffee.
Currently I use a Fresh Roast SR800 with Razzo (on etsy) 12" extension tube. I can do 10-12 oz in 8-12 min, and have had no issues with doing multiple roasts back to back to back. I usually roast 40-60 oz in a session.
Previously I did a couple oven roasts but wasn't super thrilled with the process and then I did Nostalgia air popper roasts for a year or two before I broke my flour sifter (used for expanded capacity and extend roast time). A friend of mine has done air popper roasts for several years now with no modifications but you can only do a couple ounces unmodified.
I'd say starting out heat gun / air popper are pretty comparable. Bread machine gives great results too if you have one already or can find one at a thrift store. I'd probably recommending either buying an air popper or the Sweet Marias Popper ($79) if you want an easy start and then upgrade to a Fresh Roast, Behmor, or GeneCafe later. I haven't ever known anyone personally using heat gun + dog bowl, but people online seem pretty happy with those too, it just takes a bit more DIY if you want a stable setup.
I work from home and don't want to brew coffee repeatedly throughout the day, so I'll brew a pour over of very strong coffee into a carafe filled with ice. The ice brings the coffee down to room temperature (my preferred temp) within a few seconds, skipping most of the chemical reactions which causes coffee to become more bitter as it cools. On very hot days I can then put the carafe in the fridge to cool it further, or make iced drinks from it as desired.
Espresso: Pilot Coffee Heritage Blend
I've only recently started home brewing espresso, and right now I'm using the same beans that my workplace uses to try and establish a base consistency. The price has been creeping up recently though, which I don't love. I've been trying to do a 1:2 with 18g but consistency is a little challenging on my bambino plus.
Any suggestions for similar beans? I'd love to explore local Ontario roasters if anyone here knows the area.
I've been really impressed with Java Roasters, who are a tiny roastery based out of Toronto. The overall quality and variety of flavours is among the best I've seen, and I've tried I think every major coffee roaster in the city. They'll often send out good deals or coupons via email as well, so it's worth signing up for their newsletter.
Thank you for sharing this, I wasn't expecting to find anything easily available to me recommended haha. They look great, can't wait to try some! Is there any particular roast you really enjoyed?
No worries, I'm happy to be sharing them! I'm honestly surprised they don't come up more often in discussions around Toronto coffee. Their available roasts seem to cycle through pretty often, but I just recently picked up their newest, the Rwanda Kinini Village one, which is delicious. I'd also recommend Cosmic Goose. I'm not sure if it's actually a signature roast or something, but they seem to keep it around more consistently than their other roasts. That one is slightly less acidic / fruity without being a darker roast, so it can be an easier daily drinker if that's your thing.
Lost Aviator has some very good coffee and has a subscription service. They are very small, and do micro batches, but are just genuinely nice people that seem worth supporting. I have bought a lot of coffee here, and they are always at least "good", usually great.
Pilot Coffee Roasters has a few locations and while I've only had a few of their beans, they were all very good and worth trying out. Edit: Just reread, and saw that I recommended the place that you already said you had purchased from. I stand by it though!
Propeller is another one that I think I've only had twice, but was very happy with both times.
Thanks! I've tried Propeller once and was happy, but Lost Aviator is new to me - I'll give it a shot!
Just got my Orea V3 in and it's producing some amazing cups w/ Onyx's Tropical Weather. First time I'm trying Onyx -- pretty dang good, but not hugely better than my local roaster and other roasters I've tried, especially for the price.
Highly recommend the Orea, though I wish I had gone for the larger size. With my usual ratio (15:250), it fills up quite quickly and I have to pulse my water.
Kauai Coffee. We were fortunate enough to tour their plantation recently and fell in love. My current cup is Garden Isle, but their Vanilla Mac Nut is amazing!
Kauai has some good stuff for mass available coffee. Love when I can catch it on sale locally.
Yes! We also came home with some Kona coffee, but tbh, I like the Kauai stuff better.
I got some Kona coffee when I visited Hawaii back in November. Gotta do some research and see what's available locally and isn't bullshit
Pedernales from Alma Coffee. Brewed in a standard plastic v60, Hoffman technique (the original one, not the second one).
That being said, I've been making matcha in the mornings recently. Not for any particular reason, just novelty.
The last few months, I've been drinking Turkish coffee at home. Sadly, its popularity has been decreasing since espresso went mainstream, but I personally like it a lot.
How do you make your grounds that fine? And do you use a traditional method to brew the coffee? I’ve only had Turkish coffee once but it was very good.
I generally have the coffee pre-grinded at the shop I purchased it from – which is something that was very common in my area even before specialty coffee became popular – some even do it with hand grinders instead of electric ones. It takes a little more time than espresso, of course, but not too much.
I exclusively use the traditional method to brew it. Inevitably, it's been passed down in my family for generations, since we adopted the habit sometime during Ottoman rule.
Brewing Turkish coffee is definitely an art. It's very easy to make a mediocre cup of coffee, but it's definitely difficult to get everything right and create a "perfect" cup. I'd like to do a proper "study" on it someday to see how every factor affects the brewing.
Glad you liked it, by the way!
I'm not the one you asked, but I've made a lot in my time.
Any basically competent burr grinder can do a passably decent Turkish grind, some just take longer than others. Otherwise just use a commercial grinder where you get your coffee (Starbucks, Costco, Whole Foods, Sprouts, w/e) and it'll do the job or buy a pre-ground can. This stuff's pretty good tbh, and far cheaper if you can find a Mediterranian supermarket or bakery that stocks it. I can get it at a local huge grocery store and a Turkish restaurant.
EDIT: A note about roast: Try to mix half light and half of a darker roast. My dad got this advice at the aforementioned grocery store years ago from a Turkish immigrant who struggled to find a good cup, and my dad claimed it was a game changer.
I drink a fair amount of coffee, but I don't have my office completed yet (moved last year) which is where I'll keep my espresso stuff, since my wife doesn't drink coffee. I do have a variety of paraphernalia that we use to brew in the kitchen.
Daily: most days we do a French Press - I have an inexpensive but nice stainless steel french press that I got off Amazon. I've previously had glass, but both of the last two eventually broke, so we switch to steel. I also have a Hario V60 and an Aeropress - I use the Aeropress most afternoons when I have my second cup, and I have a ramshackle latte, which is a strong Aeropress not-espresso with milk that is foamed with a frother instead of steam.
We have several nice roasters in my city, and I get about one "nice" bag of coffee per month, but our daily coffee is Zavida Columbian Medium brew, which is the best value per dollar coffee I have ever had. It is definitely not exquisite, but it is very good and it is wildly inexpensive from CostCo - about 1/4 the cost by weight of the other coffees that I buy. At 1/4 the cost and 75% of the taste, that makes it about 3 times the value using bad napkin math.
Right now I'm part of a research project, so I'm either drinking instant coffee, or instant coffee with adaptogenic mushrooms.
It's pretty gross. But I'm halfway through and I'll make it. Can't wait for the regular coffee to pass through my veins again!
The other day I harvested some dandelion root and made "coffee" out of it. I forget where I read it, but someone suggested adding a pinch of cocoa powder to it to really emulate the coffee taste, and I have to admit if I didn't know it wasn't coffee I'd be none the wiser. I've definitely had gas station and hotel coffee that tasted less like coffee than that (really selling it here, huh?).
I wouldn't say it's exactly sustainable to do, though. It takes a whole lot of dandelions at a pretty advanced stage of growth to collect enough roots to make a few pots of coffee. If you have fields of the stuff then no problem, but in my small yard I already used them all.
The best cup of coffee, to me, starts with locally-roasted beans. I looked into subscriptions and came to the conclusion that even if I a little pay more for something locally roasted, usually it pays for itself because I don't have to delay subscriptions, pay for shipping, or pay consistently. My local roaster is great and has some medium and light roasts and I can choose to buy beans whenever I need them. I tend to favor light roasts. I filter my water, but I don't use reverse osmosis, added minerals, or anything more extreme.
I have been brewing on a Moccamaster KBTV Select. It's great. When I make smaller cups, it's usually a brown kalita 102 ceramic pourover that uses #2 filters. I've been through the various aeropresses, moka pots, and other pourovers. This one looks great, has easy-to-find, cheap filters, and it makes great, easy coffee. I like paper filtered coffee and, for those who do, I really think ceramic #2 pourovers are underrated.
I went through a time where I used aeropress. I still think it makes great coffee, but I am pretty suspicious about the direction of that company after it was sold.
I've yet to chase that coffee dragon into the cave of grinding my own beans, etc. For now, an 18 oz bag of Starbucks Sumatra for $12.99 satisfies the addiction and gets me through two+ weeks at a time. I've taken to brewing it on the heavy dark side and drinking it black. It has, imo, a good balance of sweet roasted nuttiness wihtout any tart bitterness that just seems to hit my flavor profile just right
I've been doing cold brew for the last year or so and love it! I've been using the mason jar kit from Brewing America.com
But because I'm cheap I've been doing mostly whole bean coffee I've gotten from TJ Maxx or Costco.
Oo I like the mason jar kits there, I might have to pick one up cause I’ve been wondering about an easy way to make cold brew.
Thanks for the link!
It sure beats the old days of the grounds and water in a jar, then pouring through a coffee filter. That took fordamnever!
I really need to get an espresso maker. Espresso has always been popular in Portugal (as far as I remember), everyone drinks it. But currently capsule based systems rule the market, with more than a dozen competitors providing several types of capsules each, all compatible with one of three available systems. I've been keeping it varied by purchasing from different brands (that don't suck) each time, but the system does feel expensive and wasteful. A single high end caffeinated espresso capsule currently costs about 40 euro cents, in a country where the median income is less than half that of the US.
I have some vacuum sealed coffee beans waiting for me to be able to justify the expense of the espresso maker, after which no more plastic and aluminium waste and cheaper coffee I guess.
I don't drink more than one espresso per day so I'm not worried about the additional workload.
I have gotten into the rabbit hole of just watching espresso prep and brew videos on youtube and would love to eventually buy an espresso maker like a Breville. Seeing everyone talk of their favorite blends, grinds, etc makes me want to experiment one day. However, my kitchen footprint is really small and it would not fit anywhere unfortunately. I was thinking of maybe getting the bambino and even trying out the nespresso vertuo, just because how small kitchen footprint of them are. I know the quality and taste won't be the same, but I figured it would be a good intro to just get started?
I've been recovering from a pretty nasty stomach flu so no coffee for me over the past week but I have a rolling subscription with Pact Coffee here in the UK.
I let them know what coffee I'm interested in and they send a bag of coffee that meets my interests out to me every 20 days, vacuum packed and ground to my liking.
I use a ceramic V60 and Hario unbleached filters for making my coffee (used filters just go in my composter which is great) and I make my coffee in a Yeti so that it keeps it warm so I can drink it over the course of a couple of hours without it getting cold.
Standard go-to is the Awesome Coffee club's Octavia, a Colombian medium dark, which is pretty good and I like that it is beneficial for both the farmers growing/roasting the beans and for maternal healthcare in Sierra Leone. I also tend to pick up various whole beans when I am out and about, like if a local place has their own brew or whatnot, but I just moved to a new place and haven't had a chance to explore.
Hey, me too! I started getting the larger bags for my family now that they're offered, and I'll probably end up cancelling every other delivery so I do one bag every 2ish months. It's nice knowing that the money is actually doing good things, and it really isn't too expensive as far as coffee is concerned.
As for method, we do cold brew. Have a somewhat small OXO brand maker that produces enough concentrate for roughly 6 cups of coffee (but that will strongly vary depending on your desired strength).
Down here in louisiana we have 'community coffee'. It's a family owned local coffee brand, and I absolutely love it. Their cafe special blend is my favorite. I highly recommend anyone who likes coffee to try their blends. Many great ones.
Klatch and Foxtail currently, all good stuff from them.
On another note, does anyone have a good coffee maker/apparatus/what have you recommendation? I currently have a dual Keurig pod and regular brewer type of deal but really want to branch out on something new. Apologies if this isn't the place to do this for a rec.
I mainly like cold brews and regular drip coffee type of thing but could branch out to something else, just been bored recently.
Cold brew is actually dead simple to make. You don't need any special equipment to brew it, just a mason jar (or some other airtight container), a grinder, something to filter it with, and time. Here's the recipe I usually use.
Ingredients
Instructions
Don't be surprised if you extract less than 400g of cold brew concentrate once the beans have been filtered out -- the beans absorb a fair amount of water. To be honest, I'm not actually sure whether the ratio of 4:1 water:bean by weight is best. I think (but haven't actually tested) that a slightly higher ratio of water might allow for more caffeine to be extracted. Recently I've been using a ratio more like 700:150 water:bean by weight.
Woah much appreciated. I'll definitely give this a shot!
No problem! Personally I've switched to using a French press instead of a mason jar (as it's easier to filter the coffee with a French press), but unfortunately this setup isn't airtight without wrapping the lid in plastic.
I don't have any recommendations that are good for cold brews - they're just not my thing - but I would recommend a few different coffee brew methods, depending on what you are looking for. In order of complexity - ie. how easy it is to "dial in" to coffee that you like - with simplest first. I would recommend having a kitchen scale, a decent grinder (you don't need an espresso quality grinder), and some way to time things (phone, watch, a timer).
Aeropress - this is one of the simplest ways to make coffee, and they do include instructions for making cold brew. It is fast, simple, and easy to get coffee that you can adjust to your personal taste. It takes me about 2 minutes to make a good hot coffee; most of that is active "making coffee" actions..
French Press - typically they come with a glass carafe, but I would recommend a stainless steel if you can find it. Getting a good french press coffee is usually as simple as adjusting the grind of your coffee. It takes about 6 minutes to make a good hot coffee; most of that is waiting for immersion brewing (4 minutes) with about 2 minutes of actual activity.
Pour over - this takes a bit of technique and is a bit more involved. How you do your pour over will change how it tastes, so this is one that I generally wouldn't say to start with. I have a Hario V60, and it makes very good coffee, but it took me a while to get it just right. You get good hot coffee in about 4 minutes, and it is all active; from grinding to pouring your drink, you are making coffee.
Regular ol' Drip Brewer - I've never gotten any of my drip brewers to make coffee that I love, but I can dial them in enough to get coffee that is good enough. It's hard to adjust things like temperature or flow rate without opening things up and tinkering. Usually you get okay coffee within 10 minutes; that's mostly just waiting.
None of these seem particularly well suited to making cold brews, though, so I might recommend something specific for that, such as the OXO Good Grips Cold Brew Coffee Maker.
I recommend an Aeropress, even though I don’t use mine as often as I should. The easy clean up and single-serving is really convenient.
Really appreciate this recommendation. I prefer single cups to brewing a whole bunch so this looks perfect. Thanks again!
I recommend a Hario V60, I use mine daily and have always enjoyed the coffee it produced.
I grind (Brim burr-grinder) my whole bean Medium roast coffee from either Melitta, Trader Joe's or a local company called Orinocco. Brewing method is either a simple Melitta pour-over or a slightly more involved V-60 pour-over.
I’ve been on Tandem’s “Drip” subscription for years now, always enjoy the variety of flavors they send me. One of my favorites is La Pirámide. I generally use an aeropress and drink 1 cup a day which lets me get the most out of them and last almost a month on just that pound of beans.
I do need to buy some “backup beans” every so often—a recent favorite is Counter Culture’s Apollo.
Colombia Black Honey Caturra Koji ferment from Luminous Coffee. I usually brew on my Kono (18:300 in 50g pulses). Nice aggregate fruit acidity, deeper wine-body, some spices thrown in there.
Huck Phantom Limb
My go-to for espresso. Has a strong berry taste that's not too bitter and not too bold.
Peet's Coffee - Big Bang
It's been my favorite these past few months. I subscribed to get 4 bags sent a month for my French Press and it is delicious.
Just grabbed a few pounds of Costs a Rican - Finca El Cerro - Red Honey that I roasted this past weekend and it is wonderful. Slight fruit forward with a nutty almost chocolate undertone. I'm really enjoying the Costa Ricans these year.
Koke Honey from Sagebrush Coffee. Came in 3 days after it was roasted. Smells like nuts, like cooler peanuts and savory things. But it brews into this wonderfully complex and very fruity coffee when in my chemex.
Though the site lists it as acceptable for espresso I was not a fan. It came across very sour until it cooled which wasn't great
I normally buy whole beans from local roasters. There's a lot popping up as of late, and I like trying new places whenever possible. Been using this [1] pour over recipe lately with mostly good results. Anyone have excellent pour over recipes to share?
[1] https://www.youtube.com/watch?v=6Ag0fCFbgeI
For the everyday cup before work, Tanzanian Peaberry. While I would prefer to use the french press (which I do use on the weekends), I just don't have time, so I use a reusable pod in a keurig.
Lately I've been pretty fond of the Beekeeper Blend from Elixr Coffee. I'm using it in my Gaggia Classic Pro for espresso and americano, and with my V60 for pour-over.
The partner-lady isn't interested in brewing coffee anymore, and she absolutely swears by Cometeer. I enjoy it, but it's almost a different experience than any brewed coffee I've ever had.
I’m drinking pre ground Peet’s Big Bang, and am brewing with a ceramic v60. I don’t yet have the time or money to get into espresso, or even grinding my own beans, but this still yields amazing coffee with minimal effort.
Finished up a bag of Hydrangea Coffee's "Paraiso Lychee," and I've got to say I'm quite impressed with the roaster so far. Ordered four bags of random samplers from them, and I'm excited to see what I got.
In the near future, I hope to get a bag of Hydrangea's "Finca Potosi XO San Juan" and a bag of Thankful Friend's similarly named "Potosi: San Juan", and do a comparison/contrast between the two, as I'm about 99% sure they're from the same farm. Would be neat to see what differences in roasters and roasting methods can do to (practically) identical beans.
Maybe one of my random samplers will be San Juan?
I usually have something from Superior Roasting Company. It's right around the corner so I just pop in after work when I'm running low plus the benefit of supporting local businesses. Currently have their Tanzania beans, it's a medium roast, pretty good.
I found a new coffee shop that I'm addicted to, so I haven't brewed at home for a couple weeks.
Colombia Carnaval beans by Fratello is my current favourite to brew at home.
For the last year and a half I have only made Aeropress coffee, I had it once and it was exactly what I liked. Bean-wise I would only get local beans from Flagstaff, AZ (I recently moved) and it is a huge coffee town. Matador Coffee and Late for the Train have both won awards for their beans (at least locally). Also, shoutout to Phoenix-based Lux, that sadly does not sell their beans besides in-person.
A month ago, if you had told me I would answer this thread with “nespresso”, I would have said you were high. But I stayed with a friend and that was all he had, and it was amazing. I was on vacation and had access to multiple top shelf coffee shops, and I wanted the Nespresso. Not sure his brew, single origin I think from Africa. But damn fine coffee.
I've been slumming it hard. I just wrapped up a kilo of Lavazza Super Crema, a $6 bag of Aldi Guatemalan single-origin, and currently a bag of Stumptown Homestead, which is actually pretty good for a grocery store coffee, but you can get something more fresh for the price. Before that I sort of messed up with a Trade Coffee and wound up with a bunch of Ethiopian roasts that were more or less the same fresh peachy coffee.
I don't have a main roaster and would probably wind up doing a subscription if I did because there aren't any with a nearby storefront I can go to. Some notable ones would be Dune Coffee Roasters who have a great Yirgacheffe, and Steady State.
As far as brew, I do aim for lighter roasts, 190F water in an Aeropress. My favorite technique to test a new brew out is 30g coffee with 100g water, immerse for a minute, fill up to 250ml, and it gives what somebody I don't remember on youtube said was sort of a "caricature" of the coffee, blowing up all the flavors so you can point them out later. Otherwise it's 15g with 250ml in the Aeropress+Prismo, sit for a minute, pump, drink.
I have an espresso maker (Breville Bambino) that I use exclusively for cappuccinos for the wife and I. Sometimes I do an iced latte for me. Usually regular milk and sometimes oat milk. Always sweetened. For beans, we like a nutty chocolatey medium roast that’s not quite as bitter as a dark roast. We have never really enjoyed fruity roasts in general. We get beans from a local chain and also Rutamaya medium roast which is at our Costco. Nothing all that fancy as far espresso goes. We do like to try new beans now and then, which is fun but often we have too much to finish in the “ideal” post-roasting timeframe
I've got a Lelit Bianca V2 paired with a Niche Zero. I love them both!
My absolute go-to beans are Fresh Perspective by Greater Goods Roasting. Amazing beans, never disappoints. They are lighter roast so brew them a bit hotter (I shoot for 96c, 205f) and if doing espresso I've dialed into 1:2 ratio w/ 18g of beans and try to finish out around 42 seconds. YMMV, obviously.
Always down to discuss coffee, espresso, or offer any advice! I learned for a couple of years on a Breville Barista Express, so I learned how to get the best cups I could out of that thing.
I'm obsessed with a Peanut Butter Cup blend from Pact Coffee - that or their Bourbon Biscuit blend, yum!
My latest is dark roasted Sumatra from a local roaster, True. Love that I can buy coffee on a Saturday that was roasted the day before. I use a moka pot (don't yell at me) and it comes out just how I like it - like espresso, but cheaper.
I'm an aeropress brewer. Lately I've been drinking Danche and Elkin Guzman - strawberry catiope, both from Black and White.
They are both delicious but also very very different from each other.
Danche has clean flavors that you'd expect from a washed process.
Elkin Guzman has funky jammy flavors.
I'm really enjoying both in their own ways
I've been making a lot more dark roasted classic espresso recently. I've got a ~50yo Elektra lever machine, old school Italian espresso is what it does best.
I've been trying out all the local roasters in Montreal. Rabbit Hole Roasters have been the best so far, got their variety box and all the different beans were great. Only started making my own coffee recently, still in the exploration phase and figuring out what I like best.
I use the Barratza Encore to grind locally roasted beans from Big Shoulders Coffee I like their Ugandan. When the monthly purchase runs out I use the Aldi single origin Peru or Honduras beans which are really decent coffee, especially for the price. Brew largely in an Oxo Brew Single Serve Pour Over device which is super easy and does a good job overall for my lazy ass
I'm swinging between
Matchstick's "Humure" Washed Red Bourbon from Rwanda, with bag notes of "Wine Gums, Caramel, Honeycomb" that I think is a little more fruity and a little less caramel / sugar than they're billing, but is still a very nice middle-of-the-road washed bourbon.
Rooftop Roasters' "UFO Misterio Brazil" a natural process anaerobic Red Catuai, tasting notes of Maraschino Cherry, Watermelon, and Malt Candy; which are surprisingly accurate. I wouldn't have named malt candy on my own but it's a great and apt descriptor.
The Rooftop is by far the better of the two, but Matchstick is still putting out really nice stuff - just not as much to my direct preferences.
I usually buy beans from local roasters, grind them in my Baratza Encore, and then prepare using a ceramic Hario V60, stainless steel French press, or a Bialetti moka pot.
I tend to prefer medium or light roasts, and lately I've splurging a little bit by getting a 1 bag Tim's Choice subscription from Tim Wendelboe's website. I live in the United States, but my sibling lives in Norway and introduced me to Tim's coffee by gifting me a bag that was divine - the grounds came out a lovely reddish color, and the brew tasted strongly of dried cherry and almonds! Since then I've gotten beans that have had notes of mango, blackcurrant, and red wine. Would recommend highly if you like fruity light roasts and don't mind the price.
I've got a few on the go. I either do a normal Aeropress or a modified french press method
... if that means anything to anyone. They're all pretty great. Light roast, yada yada yada.
my current one is FriedHats' Peru Quiquira. It's quite good, super aromatic and fresh.
i might be biased, but i 100% recomend friedhats' coffee. they have some really interesting ones -- this ethiopia one is SUPER funky and interesting.
i buy them grinded for aeropress and i just use James Hoffman's Ultimate Aeropress Technique which, at least for me, always produces amazing coffee.