It’s an unpopular position, I’m sure, but I’m genuinely enjoying Starbucks’ reserve coffees that are made using their in-house Clover machines. To date, I think that the Nicaraguan, La Laguna, is the tastiest of the reserve coffees that I’d had *and* it’s cheaper to buy coffee at Starbuck than at some of the other coffee shops in my work area. (At home, of course, I buy beans from local roasters, temperature control my water and weigh bean portions, and an Aeropress. But I just can’t have that kind of control over coffee making at work for a reasonable price.)

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