Many people enter the deliciously haughty realm of beverage snobbery as craft beer or wine snobs and only later become coffee snobs, translating their discerning phraseology – esters, tannins, noses, mouthfeels and finishes – to America’s ubiquitous day-starter.   I went the other way, starting with single-origin pour-overs and balanced espresso blends at Press Coffee’s Scottsdale Quarter location, which was just downstairs from our old office at the Quarter. Owner Steve Kraus and his crew of roasters and baristas taught me about coffee growing regions, introduced me to the flavor wheel, showed me how coffee is roasted, invited me...