shadowfax wrote:I think it you had Filet Mignon every day, you might begin to appreciate that even those vary in quality, and you could pursue the perfect Filet Mignon.

Of course, you see my point: Filet is considered "the best" cut, the most perfect for enjoying a juicy steak. Compared to flank, t-bone, tri tip, etc. it is "perfect."

Now, if all you ever ate was Filet Mignon, then every steak wouldn't be perfect, and you'd have even less options as far as what you could eat for dinner.

smillions wrote:I couldn't eat filet mignon every day. Besides what it would do to my pocket book, I need the variety. There are too many other foods out there to try. That doesn't mean that when I have filet mignon I don't want a "perfect filet mignon". Same goes for my coffee, I need variety. I get it by having two or three (or four) different coffees available at any given time and using different methods of preparation (there's nothing wrong with a french press or a drip if you don't feel like an espresso). And yes, I would be really happy if every time I made coffee it was "perfect".

I suppose that's the rub: if it was "perfect" every time, going by the definition of flawless, you wouldn't taste a difference, and where's the fun in that?

Stanner wrote:Of course, you see my point: Filet is considered "the best" cut, the most perfect for enjoying a juicy steak. Compared to flank, t-bone, tri tip, etc. it is "perfect."

Actually, I prefer a rib eye, but . . . .

Stanner wrote:I suppose that's the rub: if it was "perfect" every time, going by the definition of flawless, you wouldn't taste a difference, and where's the fun in that?

You miss my point. I strive for "perfect" in everything I prepare to eat (OK, not really, but there are definitely times and places where only the best will do). I would not try to compare a "perfect filet mignon" with a "perfect rib eye"; or to quote James Bond "[They are] different. Like Peking Duck is different from Russian Caviar. But I love them both."

A "perfect" Ethiopian unwashed coffee prepared in a french press is different from a "perfect" Southern Italian style espresso. I wouldn't compare one to the other, but I might choose one over the other based on my mood at a particular time. I drive my wife crazy with this "temporal" aspect of my tastes... when she wants "tea", I might feel like an "Earl Grey" or an "Orange Pekoe" or, maybe, a "masala chai" . But regardless of which style of tea I want, I still want a "perfect" one. And just because I have found the "perfect" way to prepare X doesn't mean that someone else hasn't found a better way; hence I keep trying different things.

I think we're talking past one another; when I read about wanting a perfect shot, I read "Same blend, same conditions, same prep, same, same, same." Absolutely, strive for perfection in every different manner of coffee preparation with as many different beans as possible. I'm on board for that.

Stanner wrote:I think we're talking past one another; when I read about wanting a perfect shot, I read "Same blend, same conditions, same prep, same, same, same."

By that definition, GAWD NO! I do not want perfect espresso (or anything else) every time!
Glad we settled that.