Coffee: It’s the last thing I think about when I fall asleep and the first thing on my mind when I wake up.

Addicted? Yes. But an addict? I’d argue no because my coffee consumption stops at 12 at the latest.

Step into the little coffee corner of my kitchen and let me tell you about my coffee routine.

How did it start?

My brother used to live in Seattle, where the cold cloudy climate was conducive to coffee drinking weather. After visiting him a few times, I brought a cup of the coffee culture back to my morning routine.

Beans: Most Important Part of the Routine

If you ask me, quality beans are the most important part of making good coffee. I prefer to grab a bag from a local roaster. My favorites in no particular order: Huck, Novo, Ozo, Queen City. I also have a Trade Coffee subscription that ships bags from roasters across the country for variety.

I take a Goldilocks approach when it comes to the roast. A medium roast with some chocolate notes and other flavors are what I gravitate towards. My take: Lighter roasts get funky and stale quick, and darker roasts taste a little burnt. Fight me!

Coffee #1: Americano

There are plenty of different origin stories around espresso, but it brews down to shortening the time it takes to drink by brewing the cup of coffee into a smaller vessel.

The same logic applies to my preworkout americano. Unfortunately I don’t have time to sip and enjoy, or the desire to chug, a cup of coffee before a workout, so I’ve found the americano to be the perfect drink to start my day.

“But Kris, why not a cortado or milk based drink?” Honestly, I’m afraid of the steamer and burning myself right when I wake up. To me, the americano is an easy and tasty option. Maybe I’ll teach myself how to use the steamer by the time you read this article.

Coffee #2: Chemex Pour Over

In my biased opinion, pour over is the best way to make coffee. I use a gooseneck kettle to ensure each individual ground is hit with water for a smooth cup of coffee. The brewing method is meditative to me as I watch and listen the grounds bloom, and smell the fresh coffee. There’s an explainer video on how to make a pour over where a barista said in a cool rhythmic voice, “chase the dark spots, not the light ones” and I say it in my head as a hunt down the dark spots to pour over like a game of whack-a-mole.

I make three cups: one for me and two for my fiancée Sam to take to work

Coffee #3: Single Serve Bee House Pour Over

Around mid-morning, I’ll grab my third cup of coffee: another pour over with my beehouse pour over.

You might be wondering, “Two methods for a pour over? What gives?” With the beehouse I can use different filter, and save the Chemex filters for making more than one cup. Also, I got this red beehouse dripper when my coffee hyperfixation started during my first year in my apartment back in Downtown Cleveland. So it’s a little nostalgic thinking back to that time of my life. Maybe some of you can relate: the feeling when you hit your mid-twenties and start to abandon chaotic early 20s habits for something a little nicer, such as throw pillows.

Pot of Coffee: Adventure Time

For those early mornings trying to beat I-70 ski traffic or before the parking lot at a trailhead is full, I prep coffee in the pot the night before for an easy morning. Wake up. Shut off alarm. Start Coffee.

Cold Brew: Because I’m not that crazy

In the summer when it’s “sweating before 7 a.m.” hot, I enjoy a cold brew. I’ll put the same ratio I use for a single serve pour over in a jar and let it sit overnight. Bonus: adding a little mint while it steeps at night tastes great the next day!

Meet My Hyperfixation: Fiocca's Coffee Routine