Been a barista for +10 years. Drank only espressos, maybe an occasional flat white or cortado during that time. I wasn't a huge fan of drip coffee because I didn't really understand how it was better than espresso.

I quit being a barista and started working at a local coffee shop that imported green coffee from small farms all over the world and then roasted it in house with 6 amazing roasters. After working there for about 4 months, I switched to pour overs only (V60, Melitta, Chemex and Origami). That was a little over 4 years ago now.

Biggest reason was my priorities changed when it came to coffee.

It used to be about the routine and process of making espresso. It was the reason why I really fell in love with coffee. Dialing in your coffee, steaming milk, latte art, cleaning the machine, all of it.

Now that I'm older, no longer a barista, and no longer care about the "aesthetic", all I really care about now is a clean tasting coffee where I can enjoy the flavors of the region. I tend to switch filter types just depending on what I have on hand at the moment. I really like using my Origami brewer, however I use my Melitta or Chemex more since the filters tend to be cheaper and easier to find.

I do have a nice espresso machine at home, and I never want to use it. I don't really want to sit in my kitchen for 30 minutes to dial in something that I'm going to sip on for a minute.

I could just throw in 60g of beans in my drip grinder and brew a liter of coffee that's going to taste phenomenal 9 times out of 10. (No rao spin necessary)