How a Coffee Lover Started Brewing at Home

You’ve probably wondered how people get into coffee—what makes someone start brewing at home, experimenting with gear, and forming a decades-long relationship with the drink. This story isn’t about the ‘best’ method or equipment. It’s about how a lifetime of family influence, casual exposure, and personal curiosity turned one person into a dedicated coffee enthusiast, starting from childhood and evolving through different phases, countries, and machines.

In short: it started with childhood exposure to instant coffee, evolved through high school syphon lessons, college moka pots and drippers, and matured abroad with espresso machines and capsule systems—all driven by consistent curiosity and access to better gear over time.

Early Exposure: Instant Coffee and Family Roots

Your journey into coffee might have started with a proper cup—but for this coffee lover, it began much earlier, with a spoonful of instant coffee in milk. From as far back as they can remember, their mother, who grew up in East Africa (the birthplace of coffee), made ‘black water’ a regular part of family life. Their father also had international experience, so coffee was always around. As kids, they were given milk with a bit of Nescafé—perhaps not ideal, but absolutely formative.

Early Brewing: Learning on the Job

The first real hands-on coffee experience happened during high school, working part-time washing cups at a Western restaurant’s bar. While cleaning, the barista took the time to show them how to brew using a siphon (syphon) coffee maker. That’s where they learned to identify beans like Brazil and Mandheling—not by taste or roast level, but by bean shape, aroma, and basic flavour notes. At the time, understanding was limited, but the basics of handling coffee and equipment were planted early.

College and Home Equipment: Moka, French Press, and Simplicity

Later, in university, their eldest sister opened a coffee shop, giving them access to more serious equipment. They experimented with moka pots, French presses, and eventually settled on the simplicity and control of hand drip (pour over). That hands-off drip method remained a favourite even as options expanded. It wasn’t about perfection—it was about consistency and enjoyment.

Life Abroad: Expanding the Repertoire

Living overseas for over a decade introduced them to an even wider range of brewing methods and machines. Starting with simple drip coffee makers, they moved on to espresso machines, then fully automatic machines, and eventually capsule systems. Each phase brought new conveniences—and each method reflected their evolving priorities, whether speed, ease, or richer espresso-style coffee. Throughout it all, their love for coffee remained constant.

The Bigger Picture: What This Story Tells Us

This isn’t a linear path or a guide to the ‘right’ way to start brewing. It’s a reminder that coffee journeys often begin in unexpected places—like a spoonful of instant in milk—and grow through curiosity, exposure, and access. Whether you’re using a syphon, a moka pot, or just stirring instant into hot milk, your personal coffee story is valid. What matters is that spark of interest, the willingness to try, and the gradual building of knowledge over time.

Frequently Asked Questions

Did the author really start drinking coffee as a child with Nescafé in milk?

Yes, the author recalls being given milk with a small spoonful of Nescafé as a child, a practice started by their mother who grew up in East Africa. While not ideal for kids, it was formative in their early exposure to coffee.

What was the first manual brewing method they learned?

The first actual brewing method they learned was using a siphon (syphon) coffee maker during a high school part-time job. Their coworker taught them to identify beans like Brazil and Mandheling based on shape, smell, and taste, though their understanding was basic at the time.

What coffee equipment did they use in college?

In college, thanks to their sister’s coffee shop, they used professional equipment including moka pots and French presses. However, their preferred method was hand drip (pour over) for its simplicity.

What brewing methods did they try while living abroad?

Overseas, they used a variety of brewing tools including basic drip coffee makers, espresso machines, fully automatic machines, and capsule systems. They enjoyed the convenience of each, even as their preferences shifted.

What’s the main lesson from this coffee journey?

The key takeaway is that coffee journeys often begin unexpectedly—like with instant coffee in childhood—and develop through exposure, curiosity, and access to different methods and gear over time. There’s no single right way to start brewing.

Recommended FrontStreet Coffee for Home Brewing

For anyone following a similar path—from pour over to siphon—try FrontStreet Coffee’s Ethiopia Humbera for bright citrus and floral notes, ideal for hand drip; their PWN Golden Mandheling brings heavy body and sweet spice, great for siphon or French press; and their Brazil Queen Manor offers nutty, chocolatey balance, perfect for espresso or moka. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.