Coffee can be supremely confusing. It is the seed of a fruit that grows off an exceptionally finicky plant, which itself roots in hard-to-access parts of the world. Once the seed is obtained, it’s bagged and freighted thousands of miles to a roaster cooks it using a combination of math and feel. Then it is ground and brewed into coffee, both tasks that require a cupboard’s worth of gear.
The reality is that this gear controls very few of the variables that determine the quality of this coffee. Three things to keep in mind: your grinder and grind level, the brewing style and when it is you brew that seed into something drinkable.