I’m been a coffee addict since my teen years, but it wasn’t until about four years ago that I finally optimized the process for flavor, cost, and time. Until I find something better, here’s what I’m currently doing:

Coffee at home: Organic Fair Trade Ethiopian Yirgacheffe beans from Coffee Bean Direct. I grind the beans in an inexpensive Braun blade grinder and make the coffee in a Chemex eight-cup coffeemaker. This coffee will last in the fridge for a few days and can be reheated or served iced.

I might try a fancier burr grinder if I ever get the spare cash. Every now and then I’ll try different beans to mix things up, but I always come back to Yirgacheffe.

Coffee at the office: I keep a stash of ground beans from home in the fridge at my office. I make the coffee in the pour-over style, with a gold filter and a plastic holder and drink it iced.

Coffee out: Despite what you’ve just read, I’m not a snob about coffee so there’s lot of places I can enjoy a good cup. I just try to have it in places where I know the coffee won’t be too weak or too bitter.

But if Roasting Plants were everywhere, I’d probably be going there exclusively when I’m not at home. I love the coffee selection there and the vibe is like an amusement park for java addicts.