+1 for Aeropress. I just use the inverted method to keep it from going through, works a treat.
I’ll admit to being lazy though and only drinking espressos from my Nespresso lately.
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I thought i liked coffee, but I’m in Italy right now (first time), and my good lord, i may never be able to enjoy coffee at home again. I didn’t know it could be so good. Even a simple caffe americano destroys anything I’ve had at home.
I’m going to long for my pre-trip ignorance once i return home.
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Or just buy a press and make it yourself 
Americanos are often my go-to when there’s no drip. Nice nutty flavor effect you get from that method. I actually prefer Lungo but the difference is subtle.
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Hey thank you @sshoihet
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I lived in Naples for a few years and took a class on making coffee while I was there. When you get home, keep an eye out for Cafe Illy or Lavazza. If you’re from the US, World Market usually carries one of them. Then, you’ll need to put 1 - 2 Tbsp sugar in your cup before pulling shots from your espresso machine. Make it a double (or triple) and top it with about an equal amount of steamed milk then some crema (the really fine milk foam). That should get you close to the cafes there.
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Starbucks has been my go-to place for over 20 years. I only drink frappuccinos there and the odd white chocolate mocha because I can make most other stuff at home. I had the misfortune once to order a breve latte and it was just awful 
I’ve always known that Starbucks has over-roasted, burnt beans but they make good shots in flavoured drinks… I was not however prepared for how bad they’d taste alone 
at home, I mostly use Lavazza for espresso and it’s pretty good, even in my cheap espresso machine that makes marginal espresso 
When I worked from home for a year, I drank mostly Americanos. I was previously drinking Grizzly Claw by Kicking Horse (now owned by Lavazza) in a pour over but I was spending about $5/day on beans so that got to be a bit too expensive for bean juice at home 
Every once I a while I think about upping my espresso game, then I watch some YT videos and decide that those coffee people are insane and I don’t really care to spend $1500+ on a new espresso machine and grinder… so I continue what I’ve been doing 
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I came for the modes…
I stayed for the coffee.
For modes -
They are very interesting from a theory and harmony standpoint.
They are waaaaay down the list of things you need to know to be a good bassist.
They have cool names, they have scale shapes and forumulas and all of this makes them easy to grab on to as a thing and try and teach people about (which I did as a beginning teacher for years!! I thought they were so dang important and cool!) and make videos about.
And because of that, they become one of the most asked about things - they pick up an aura of mystery and romance.
But they’re also cool and if you like patterns and permutations, they’re exciting.
I disagree with most of the traditional jazz teaching methods that attaches a mode to a chord, but in jazz land, you’ll get hit with modes all over the place.
(I think this drives you into a corner, and would push back against this teaching stragegy, if anyone would bother to ask me…)
To quote a wise person,
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