What kind of setup did you land on for making it at home? I started with just a big mason jar and cheesecloth, which was messy, then moved to a French press for easier cleanup. Are you using a specific bean or just whatever's in the cupboard?

When did you finally give in and try the canned ones? I was the same way with making my own pasta sauce until last year.

In my first shop, I cracked a three-foot section of floor from anvil shock. What finally worked was a sand base inside a heavy tractor tire. I packed the sand HARD and set the anvil on top. To kill the wobble, I lag bolted the anvil through the tire into a big plywood plate underneath. That combo gave me a stable hit and protected the concrete BIG time. You still need to check the bolts every so often, but it beats fixing floors every year.

Honestly I rolled my eyes at the whole 'small plate' thing for years. Then my doctor showed me a picture of a regular dinner plate from the 1970s next to one from now. The old one looked like a salad plate today! It really is a sneaky trick our eyes play on us. Filling a smaller dish just feels more satisfying even with less food. That visual comparison totally changed my mind about wren826's point.

That fast food mindset is ruining good work. It hits every trade, not just flooring. When people rush jobs and use bad materials, things break fast. Then they call us back to fix it, wasting more time and money. Soon, no one will know how to do things right anymore. We're building a throwaway world, and it sucks.