My current source of beans is The Conservatory for Coffee, Tea & Cocoa in Culver City. They roast onsite, and they’re upwind of my office, and it’s wonderful. They have a wide variety of single-origin coffees, and the owner has a lot of experience roasting. I used to sugar and cream my coffee into submission, and with their coffees I discovered that it can be good black, too. Also, a lot of the baristas know me and my wife by now, so it’s got a very “Cheers” feel. It turns out it is nice to go where everybody knows your name.
At home, when making coffee for my wife and I, it’s a burr grinder and a 12-cup drip machine. We have to get the kids fed and off to school, and then to work, and I can’t really take the time to do it correctly. When I’m making it for myself, I use a small french press.