No one anywhere in USA makes really good coffee.
My coffee water in house is sediment filtered/ then reverse osmosis/ then distilled.
My beans are fresh ground.
I like old school percolator then cloth filter into stainless steel 2 liter (yeah I know what a liter is)
This is a days worth I use this thermos
https://thermos.com/products/stainless-king-beverage-bottle-2-0-l?variant=40161000980636#
I drink coffee from 8am to 4pm
black no sugar.
sometimes a spoon of whip cream.
If I make expresso it must have some booze in it. And cups are always small around 4 maybe 5 oz.
Same here, with one exception: drip coffee absolutely sucks, even with the best fresh ground beans and filtered water.
My weapon of choice is the Philips 4347/94 Espresso Machine. Designed by Italian engineers.
Makes amazing regular coffee.
Worth. Every. Single. Penny. Paid.
What I've found is that Americans simply make the coffee too weak. Maybe it has something to do with the cost and the "bottomless" cups they like to serve at diners. Starbucks makes a pretty good coffee if you get the blonde roast - otherwise, they suck. That burned bean crap is only good for mixing into their overly-sugared frappes so people can still "taste" the coffee.
My doctor told me a while ago to stop drinking coffee because... muh cholesterol and being the know-it-all I am, I refused to stop drinking coffee because how the hell does a plant-based drink cause an increase in cholesterol?! Turns out that nice rich foam they call crema contains some nasty little molecules called cafestrol that when ingested, can cause your body to retain and even produce more cholesterol by blocking cholesterol homeostasis. WTF!? That's the best part of the coffee experience! Apparently, filtering through paper removes most of those nasty molecules but I find it also removes some of the depth and richness of flavour.
I'm still soft-killing myself with a double espresso first thing in the morning which I usually turn it into an Americano but the nice clean taste of a filtered coffee has become a welcome change. I've learned to appreciate the subtler notes in my coffee. So after my first death cup in the morning, I have filtered coffee and if I order one out, it's either a pour-over or an AeroPress. Recently, while on vacation, I had a very pleasant surprise ordering an Ethiopian Guji pour-over. I tried to buy a bag to take home but they were sold out
I would assume filtering it through a cloth would also remove the cafestrol but then I already assumed that coffee couldn't possibly raise my cholesterol levels. You might have to substitute those shop towels for some paper ones just to be safe philipma1957