Welcome to My Coffee Base, your go-to source for all things coffee! We are passionate about sharing our knowledge and love for coffee with home baristas, coffee enthusiasts, and anyone who wants to learn more about this amazing beverage. At My Coffee Base, we are committed to providing you with high-quality, informative, and engaging content that is sure to satisfy your coffee cravings.

Research-Backed: We believe thorough research is the key to providing valuable content. Our team of experts is constantly digging deep into the latest studies, product details, and customer reviews to provide you with well-researched, fact-based information you can trust. Beyond that, we always strive to stay up-to-date with the latest developments and trends in the coffee industry.

First-Hand Experience: At My Coffee Base, we also believe in testing and experimenting with different brewing methods, coffee beans, and equipment ourselves. Whenever possible, we try out the products and techniques we write about, so you can rest assured that our advice and recommendations are based on first-hand experience.

Unbiased Opinions: We take pride in maintaining our editorial independence, and affiliate partnerships do not influence product recommendations. Our reviews and opinions are based on our honest assessments of the products we feature.

Engaging: At My Coffee Base, we don’t just want to inform you about coffee; we want you to get hooked! Our content is designed to be entertaining, informative, and easy to read. Whether you’re new to coffee or a seasoned enthusiast, we’ll help you navigate the world of coffee with a smile on your face.

At the end of the day, our mission is simple: To help you make a great cup of coffee. Understanding the intricacies of coffee can be daunting, so we strive to break down the complexity and make it accessible to everyone. We want you to feel confident in your coffee-making abilities and to enjoy the experience of making a delicious cup of coffee.

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Michael Balmer

Founder of My Coffee Base, coffee enthusiast

I’ve come a long way in my relationship with coffee. Initially, I didn’t particularly enjoy the taste and only drank it to stay alert. However, everything changed when I visited a Colombian coffee farm in 2019 and was introduced to the delicate and clean taste of pour-over coffee. Since then, my love for coffee has grown, and I’ve become increasingly curious about everything related to it. Over time, I have experimented with countless brewing methods and learned everything I can about the world of coffee.

These days, nothing beats starting my day with a freshly brewed cup of French Press coffee. When I’m not exploring the world of coffee, I enjoy spending time outdoors, traveling to lesser-known places, and reading non-fiction books.

michael balmer
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Clint McCormick

Former Barista and Restaurant Manager with a passion for all things coffee

Throughout college, my relationship with coffee was similar to most, I drank it to stay awake and study. Once I finished college, I started working in a small European coffee shop and everything changed. I learned about the different brewing styles and how to properly incorporate milk and sugar. I learned about beans, how they are roasted, and what the benefits are of grinding your own. For the first time, my eyes were open and it wasn’t because of the caffeine. I have traveled through Oaxaca to experience the origins of coffee and also to see how other cultures enjoy this timeless beverage. With all this love and passion, I feel very privileged to be able to write about coffee. Sharing my experiences and knowledge with other coffee-lovers is something I’m proud to do.

clint mccormick
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Aidan Gant

Former Barista and Coffee industry professional, turned writer

Although I have enjoyed coffee for as long as I can remember, my first real engagement with specialty coffee came in 2015 at a farmer’s market. I met a roaster who convinced me to buy an AeroPress, then all but refused to grind my coffee for me and talked me into buying a manual grinder as well. This was the start of a weekly dialogue where I would learn a little more each time and try different single-origin beans. Before long I downed tools in the kitchen and started work as a barista. I trained in the flagship coffee shop of a local roaster and SCA trainer. Since then I have had a coffee shop of my own and begun a career writing about and sharing my knowledge of coffee.

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