The most flavourful and sweet coffee, to me, is one where sweetness, sweet notes, and subtle flavours are brought out, while still maintaining its core coffee taste and body. Considering how a badly brewed coffee will lack flavour and sweetness but will have more strong generic coffee taste, I think it's easy to give coffee a scale from good to bad if you're speaking broadly. I always order Mochas now, and Lattes and Cappuccinos seem too bitter usually. At home I'd drink a black coffee. In my experience, a good coffee is one where sweetness, sweet notes, and subtle flavours are brought out in it, while still maintaining its core coffee taste and body. I think both filter and espresso coffees can give you that, and I'm not sure if ordinary filter coffee can quite reach the sweetness and character that you taste and smell at a good coffee shop. Well, I haven't known pour-over/filter coffee to have sweet notes and character except very subtly — not at all to the extent of an espresso — but I probably make the coffee strong enough to give it body, which makes it less sweet and gives it less character. I take it that a pour-over coffee is generally much nicer tasting than a bog-standard French press coffee, with more of the sweetness, subtle tones, etc. that you'd associate with espressos — even if not the same drink — and also easier to make, quicker to make, stays hotter, etc.
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