Which brand of k-cups will give me the best flavor?

I used to love the Keurig years ago, but stopped for a few reasons.
1. Waste is out of control. The inventor eventually said he regretted ever coming up with the idea (LINK ) because the amount of single use plastic created is astronomical.
2. The coffee in the pods is usually 6 months to a year old.
3. Even with reusable pods, getting a great cup of coffee is impossible. You cannot get a decent extraction in that short amount of time without espresso level pressures (9+ bars).
I definitely remember the convenience factor. It's fast, super easy, limitless and fun options at the grocery store.
However, I look back and realize that most of the enjoyment factor was in the marketing and speed of use—never the actual coffee.

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Usually when people think of crazy expensive coffee, they think of kopi luwak (disgusting and inhumane) or Jamaica Blue Mountain (marketing nonsense).

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funny you say that, i'm in jamaica now and blue mountain like you say is all hype.

the reason I ask about 90 plus is because I was introduced to it and it blew away what i was used to. your description of geisha was spot on. But for the life of me i can't describe what they do special versus your "ordinary" cup of joe. I've tried to explain the process as emphasizing growing the coffee beans versus emphasizing only roasting but i'm an amateur with this stuff.

The Baratza Encore is the cheapest good grinder you'll find (LINK ). You have to have consistent grind sizes to brew good coffee. Without this, one day it might get overextracted, the next underextracted.
Toss the blade grinder, they chop coffee into a million different sized pieces. Some are super fine and clog your filter, others are too large. It's impossible to get a consistent grind size with a blade grinder, their low cost is appealing but they should only be used for spices.
You want a conical burr grinder, and don't be tempted by the $50 Cuisinart. I have it, it's a piece of crap and produces inconsistent grinds.
If you do purchase the Baratza, you can then adjust your grind to whatever method you're using (cold brew, Chemex, drip, anything) and dial it in to perfection.

Thanks for your response.

Don't think I saw this asked. what do you think about a moka pot?

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This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.

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See, I just don’t get it when you follow up with iced. Doesn’t that water down and dilute the flavor immensely?

Just finished reading this thread. Awesome information. Thank you for sharing in so much detail

You can't really extend the shelf life of roasted coffee aside from limiting oxygen exchange and keeping it sealed. As soon as the roast is complete it starts giving off CO2 (called "off-gassing", the bulk of which is complete by day 3), and will be perfect to use for 3-30 days after roasting. This is why most coffee bags have a valve, it can inflate and pop the bag without ventilation. After the 45 day point, you will lose the intricate flavors and it will go stale. This isn't a big deal if you're using darker roasted coffee (anything 2nd crack and beyond), as the main flavor present is burntness. Nitrogen packing can help in a sealed package, but the general rules are 3-30 days for the best cup of coffee.
Coffee is hygroscopic as well. It will absorb any smells and flavors present in its environment. Freezing is frowned upon because it can impart a weird taste, and doesn't really do anything but lessen the extraction as the hot water has to warm it up during brewing.
Technivorms are fantastically built and have a great warranty program (5 years I believe). They brew at consistently perfect temp (195-205 F) and incorporate a shower head system to mimic a pour over style brew. Less moving parts to break, and a great consistent cup of coffee. They also tend to pull less acidity during the brew process.

Thank you for your input in this whole thread. Very helpful info.