re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA

Assuming you're just trolling, that statement is beyond ridiculous and I feel dumber for having read it.

I'm pretty sure you know more about coffee than I know about myself

Do you have any recommendations for good “Easy” coffee makers.... I have a good one at home but my issues is at work. Other than a French press, what are some small/portable type systems that I can easily keep in my desk that don’t require a ton of attention.

Have you ever heard of Seeds Coffee? Located in the Birmingham, AL area: LINK

This thread intrigued me so I looked for specialty coffee near me and this was highest rated. From their website and reviews it looks like they sell fresh beans like you recommended.

Definitely recommend an Aeropress!
Super simple and easy to clean, and probably the fastest brewing time. There are countless ways to use it, even upside down.
This is it: LINK
Here's the inventor showing you how it's done: LINK
If you've ever had coffee from a Clover machine, it's similar. Can be made iced as well.
When you press down it creates pressure in the brew chamber, which will can pull a ton of great flavors out of the coffee. It's also full immersion, and has good filtration through the small disposable filter (it will come with a ton). Hope this helps!

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Longtime lurker originally from BR. Moved out of state but still check-in regularly. I work for an acclaimed specialty coffee roaster, and will try to answer any and all questions you may have. From roasting to consumption, let me know if I can help you make your coffee experience better.

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Are you familiar with 90 Plus coffee? If so what do they do that's so different/special?

Ha!
Definitely a "rabbit hole" pursuit.
I've been really getting into the chemistry of roasting lately. There are around 89 chlorogenic acids in green coffee, and tons of reactions take place in the roast process as these convert, create, and destroy compounds (malic, citric, acetic acid to name a few). These account for the aroma and taste of coffee. There still isn't a ton of reliable info on the subject, though. I've been working through someone's PhD dissertation on roasting, and there a several instances of him having to say "we don't know why or how this happens".
Roasting feels like alchemy. You can smell fresh cut grass, then biscuit dough, and then cherries all in the span of one minute. It's definitely science, but so much of it seems nonsensical. I have to mention that I work with people who know far more than I do, and I'm learning just like everyone else. So glad you found some of the info on this thread useful!

We buy from 90 plus occasionally. They offer only top tier green, and you pay a premium for it.
When we want to offer something in the $30-$50 per 8oz range, they are a great resource. Another is Royal's Crown Jewel selections. These are high scoring coffees that can give some crazy flavor profiles (usually floral fruit bombs).
Usually when people think of crazy expensive coffee, they think of kopi luwak (disgusting and inhumane) or Jamaica Blue Mountain (marketing nonsense).
Top of the line specialty grade coffee reveals its value in the final product. You will taste things that you didn't know could be in coffee. My first real Geisha coffee was like this. It was $100 for 8oz (it was a gift), and it was like a symphony of jasmine, lime, and blackberry. Unreal.

I bought a Ninja CP301 the other week. Have you heard of or had any experience with this machine?

LINK

What is the price to performance sweet spot of grinders? I saw you recommended one at the start of the thread but Im not sure I want to spend $150 on a grinder to replace my still working Cuisinart blade grinder.