Start simple. Pick a medium roast with notes of chocolate, caramel, or nuts—these are familiar and comforting, not challenging. For equipment, get a basic pour-over dripper (like a V60 or Kalita Wave), paper filters, a gooseneck kettle if you can, and a scale. Watch a quick video on technique, but don't obsess. The goal is a cup you enjoy, not a perfect extraction. If you mess up the pour, it's fine—the coffee will still be better than the ashtray taste you're leaving behind.