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EnglishWhat does Not Bad Coffee say it takes to make good coffee?
Updated
Not Bad Coffee's answer is deliberately short: good beans and good water. Its homepage states, "No reason to drink bad coffee. Good beans. Good water. That is all it takes." So if you want to follow the site's philosophy, the decision is not about buying a particular brewer or mastering a complex technique first — it is about fixing the two inputs that determine most of what ends up in your cup.
The two requirements
| Requirement | What the site says | What it means in practice |
|---|---|---|
| Good beans | Listed as one of the two things needed | Start with coffee you actually want to drink; the bean is the base of the cup |
| Good water | Listed as the other thing needed | The water you brew with matters as much as the coffee itself |
The site presents these as sufficient: "That is all it takes." It does not add equipment, grinders, ratios, or recipes to that list.
Why this framing is useful
Most coffee advice starts with gear and steps. Not Bad Coffee starts with ingredients. That order makes sense because beans and water are the two things you cannot compensate for later — no brewing method rescues stale coffee or unpleasant water.
The site's own framing is a society "of people who believe there is no reason to drink bad coffee." The standard is not perfection; it is avoiding the bad cup. That is a lower, more achievable bar than chasing a competition-level result.
What the site does not cover
Based on the page content, Not Bad Coffee does not specify:
- which beans to buy, origins, or roast levels
- what makes water "good" (mineral content, filtration, bottled vs. tap)
- grind size, dose, temperature, or brew time
- any equipment recommendations
If you need those details, they have to come from elsewhere. The site's contribution is the priority order, not the full method.
How to apply it
- Fix the bean first. If your current coffee tastes bad, change the coffee before changing anything else.
- Then fix the water. If the coffee is good but the cup still tastes off, treat water as the next variable.
- Only then look at technique. Equipment and method come after the two inputs the site names.
The practical test is simple: if you are unhappy with your coffee, ask whether the beans or the water are the weak point. Not Bad Coffee's position is that those two questions cover most of the problem.