FOAS, you need to spend some quality time at HomeBarista.com.

I mean, why do things by halves? Go full freak!

Sorry, no help on the fancy roasted coffee sources, I am too cheap to spend $25 per 12 oz and I only really drink espresso pulled with dark roast coffee, which is the easiest roast to achieve.

A SR450 coffee roaster is cheap and quick, interesting to watch, and quality green coffee can be as little as $5/lb online - Sweet Marias, Burman are vendors I’ve used. If you want to take the freak fall, I’ll look for and send you my SR450.

I now use a Behmor which can roast 1 lb at a time. When the cafe is in operation I’m going to buy a small commercial roaster, the kind that can do 7-10 lb in <10 minutes back to back.

well when you put it that way, seems almost silly not to try!

Using a gooseneck kettle for pourover coffee making is absolutely necessary. The narrow diameter spout allows only slow, aim-able pouring. Which is how you want to add water, a little at a time spread all around the coffee. Remember to keep the water very hot during the process. You want to use water that's just off the boiling point. Not "previously boiled", that's for treating non-potable water when out in the wilderness.

Think about how a good electric drip coffee maker works. It doesn't dump a full load of water into the filter cone all at once, it adds a little at a time continuously until the batch is done. You want to do the same manually.

I've tried using a normal tea kettle with a large spout to make coffee, when visiting others and also early on in my coffee making journey. It doesn't work well. Pour over into sources and afficionados all recommend gooseneck kettles. Whether stovetop or electric doesn't matter. I happen to have two electric Harios, available from Amazon.

I buy coffee from local roasters, so I can't help you with online sources. At a new store, I'll first try different regional types and blends and go forward with the ones whose tastes I find the most pleasing. In the two different areas where I spend time, there's no shortage of such places to choose from.

I've come around to having the same opinion of different coffee roasters as I have about craft beer breweries. More or less, everyone in these endeavors has access to the same raw materials. And the same recipes or techniques to produce different products.

Someone who buys good materials, uses their equipment properly, carefully follows or tweaks the recipes they use (which, again, everyone has access to), and has the tastebuds to discern better outcomes from unintended outcomes, can do a good job.

An X style of beer from Microbrewery A is unlikely to be terribly different from the same style from Microbrewery B if both do their work carefully. A mocha-java blend, or an espresso, or a dark roast Z bean, or a Western Hemisphere blend from one roaster is likely to be similar to the same from another, again, if both are fresh and the product is handled carefully.

Good luck.

PS - to the last comment, we're all different but I'd never want to spend the time doing my own roasting. It's the same with beer brewing. I think people like it as something to do but I've never experienced either being better that what's easily buyable for a lot less effort.

Elmer, I also don’t discern much difference between home roasted and bought roasted. Granted I am not a conoisseur and prefer blended dark roasts to the oh so special single origin lighter roast that every coffee shop here uses to pull undrinkably sour shots.

I do discern the difference in price. It’s like 4X more to buy the roasted coffee - or worse, if the roastery is very highfalutin, like $25/12 oz falutin.

On the other hand, dark roasted coffee can be bought at Costco for around $9/lb and if pulled well, is tasty. That’s cheap enough that I don’t bother home roasting.

Yes I’m a boor by specialty coffee standards.

I like Illy a lot as well, but don’t see it that often.

Coffee should be fun!

During COVID-19, I still worked. And I took coffee break with my child. I use it as an experience, that would make it fun. We had snacks and every kind of coffee you can think of. From espressos to cafe au lait, and everything in between. That was fun!

Shouldn't be so serious. It's a distraction. Just like tea time is. A dalliance even. That's why my new coffee (siphon) maker is a complete novelty. I have so many different ways to make coffee, and I thought it'd be fun to show my child's a new way to make it. A fun way. Never take coffee so serious.

I don’t take coffee seriously at all. Proof? I run two Keurigs. But once in a while I run into an exceptional (to me) cup of coffee, and I think it would be both fun and rewarding to do better. I don’t aspire to more than brewing something I really like.

My sister dated a wine snob for a while. Seven figure wine cellar, something I might buy for a really special occasion might be his house wine. It wasn’t just money, he had a palate to back it up. For a while I was impressed. Then it seemed more like curse. Imagine loving wine but not enjoying it everywhere you go because it doesn’t meet your standards?

Mr Liu, I haven't found coffee quality and how pleasing it is or isn't to necessarily vary directly with price. But it's also not completely unrelated, because producers whose products are superior to others know they can charge more. How much more, that comes from trial and error.

I also don't rationalize to the extent as some do - "This is very good and it costs half as much as that". As you did with Costco coffee, which I've tried and don't think much of.

Food products vary even within one source. Produce, meat and seafood, wine, beer, coffee, all of it. If YOU can't taste the difference between what's more pleasing and what's less so, that's fine. You're in the majority, most people can't. If more people could as regards coffee, Starbucks would be one-half the size it is now. Its coffee is consistently mediocre to my taste. I think just like factory produced meat and eggs, Starbucks demonstrates that its large size prevents it from producing and managing to have top quality. Most people don't know the difference.

I have sensitive taste buds and I can tell the difference between very good coffee and less good coffee. And other food types too. My wife, a bit less so (by her own admission), but she can tell the difference too. My Hario pour over equipment isn't expensive, and the stores where I buy beans aren't charging top dollar. But they are much better than average and are worth a slight bit of inconvenience to buy from. Forget what I think is good or not, our guests ALWAYS comment, as food did above from his experience at someone else's house, , that the coffee we serve is terrific. I agree with them. ;-) .

The downside is that our brewing practice is the opposite of being automatic, as with a coffee maker. Our approach is very, very manual - hand's on. From grinding to brewing.

I drink espresso and like dark roasts.

In that situation, I think the variables (grind, distribution, tamp, temperature, pressure, etc etc) overwhelm the difference between good, better, best coffee beans. You can produce bad espresso from good beans, and good espresso from - maybe not bad beans, but okay beans will do.

Costco is selling good beans, competently roasted. Probably more than competently.

That’s all I need, and all guests seem to need.

For drip, and espresso pulled from lighter roasts, I think bean matters more.

(That’s why, I think, most/many modern roasters look down on dark roasts . . . too easy.)

" I drink espresso and like dark roasts, "

I do too. And I also like light roasts sometimes too, but not so much Western Hemisphere types as are so popular and common on parts of the East Coast.

" I think the variables there .......overwhelm the difference between good, better, best coffee beans "

I couldn't disagree more. If you're happy, then fine.

" I think, most/many modern roasters look down on dark roasts "

I disagree with this too. I find little if any snobbishness is involved. If you do, then maybe it's your area?

Roasters aren't affiliated with any denomination or movement. They want to make what people want to buy and whether their customers tastes are informed or uninformed, re-read the first part of this sentence. It doesn't matter to them what it is if it sells.

Much a do about nothing!! Roaster/dark/ light/beans/grind..in the end it's all preferences. There just isn't going to be ONE answer for all. BUT:

One word. One source. The absolute hands down best cup of coffee anywhere anytime.

COMETEER

Goggle it. My kids have gifted me a few times over the years. And bonus: ya can't get much easier or quicker. They have just what you like. Just the way you like it.

Thanks @arcy_gw, that’s an interesting product but I see why it’s “a gift” and not “the way.” I guess it’s cheaper than going out for a good cup of coffee but it’s still a lot more than I’d want to spend for a few cups of coffee each morning.

I’m suddenly remembering why I give up on my quest: The rabbit hole is deep and overwhelming. I need to self-regulate and be honest about my needs and commitment, and palate.

Regarding the debate above, I think it can be argued both ways. From what I’m seeing, on the one hand bean quality is the single most important factor in making a good espresso, on the other hand once starting with reasonable beans, the rest of the factors combined are more important than the beans. At least that’s my interpretation of what I’m reading.

I’m also reading that the roasting process itself develops the signature flavors of a dark roast, making the quality of the green bean less important than for a lighter roast.

My reading is also suggesting that my V60 and kettle purchase might not lead to the best results for dark roasts. Ah well.

Finally, my reading has me intrigued with trying my own roasting. So yes, @John Liu, if you can locate your SR450, let’s make a deal!

Costco Kirkland coffee is from Starbucks, which I find has a nasty burnt flavor. We buy Peets Major Dickason's whole beans at Costco, dark roast, about $20 for 2 #.

Was. No longer.

foas & @John Liu, I found this coffee years back at a Cuban restaurant in Fernandina Beach, Florida. Since you both expressed a preference for espresso and dark roasts, I would suggest you give it a try. Link --> Cafe Pilon Gourmet Espresso Whole Bean. It's recently experienced a 29% increase in price but is still affordable when compared to many others. I have it set up for a subscription delivery.

A lot of young people have kettles here now. When I came 35 years ago people looked at my electric kettle as if it were from outer space. They just use a saucepan and throw the water over the filter. Apart from being highly dangerous in shaky, old hands, it's not very practical. I must be a coffee heretic as I just like my machine that takes those little aluminium coffee pods!

Such an interesting thread. Food, I absolutely love your new kettle!!! I have thought about getting one but still using a small saucepan that was my mom's, so probably 60 years old. For whatever reason, it has a perfect lip when pouring. I just have one cup a day, Peet's Major Dickinson, so I haven't gone to getting whole beans. I do enjoy tea as well. I have a small holder that sits on the cup and use a Melita #2 filter. It is perfect for me.

We used to have a great little place in town that had a roaster and bins of beans to choose from that they would grind for you if you liked. Unfortunately the owner decided to retire and no one showed an interest in the shop so it will become something else now. We have a Starbucks too that is popular with the kids so not appealing even if I liked their coffee which I decidely do not. I tasted it once probably 20 years ago and thought it was awful, tasting burnt as Sushi said.

I do miss the smell of the roaster though. Really nice especially on a cold morning. It's been replaced by the smell of rotiserie chicken from Kroger.

I am surprised to hear of folks who don’t have a kettle! I consider one an essential part of kitchen supplies. I can’t remember ever living in a place without a kettle ( stovetop or electric) in my life.

🤠The things you learn.

eta FOAS, nice kettle.

I think the conversation demonstrates the wide territory of the world of coffee. There's no one answer, no one best way, no one best anything. There are many alternatives to choose from. Also, many don't know and or don't care about it all that much and that directs what they do too. Whether it's ease, convenience, cost, that's that.

Everyone finds their own approach and happiness (hopefully) in what works for them.

PS - living in Peet's home neighborhood, where it remains now in some form after its acquisition and major expansion but also where it started up, it's been a longtime Bay Area favorite. It's website delivery orders was very useful during the beginning of the pandemic. Peets coffee, with bags stamped as having been roasted two days before when we got them via UPS delivery, couldn't have been fresher. . Major Dickason's, Espresso, and Italian Roast were the ones we got.

Alas, maybe having fallen into the same pit as Starbucks, I think Peets has lost its mojo. I don't know how to describe my experiences other than to say the flavors have lost their punch. The brightness that used to be common in Peets dark roast coffees seems to now elude them. We don't get it anymore. We alternated between getting Peets and getting coffee from locals, now it's just from local roasters.

Hmm...

FWIW, I buy whole bean organic coffee @ Aldi. They have only 2 kinds: Peruvian and Honduran, medium roast, and both taste very good to me. I don't care for dark roast anyway.

I have an inexpensive electric grinder that I really like because the grinder apparatus comes out, making it easy to wash - just don't put it in the dishwasher, as I discovered the hard way (it cracked, so I replaced it)- also has cord storage in the base:

I grind enough to last for several days, and store everything in the freezer to keep it fresh. The grounds are stored in glass.

I make pour over and use a regular electric kettle. I don't think making a cup takes any longer than a Keurig or similar. I boil the exact amount needed for 1 cup, which takes just a couple minutes. My little old Melitta cone still functions quite well after maybe 30 years 😀 I have a collapsible silicone one too.

I bought a manual coffee/spice burr grinder, but it's just too darn slow - took forever to grind just a tablespoon or so.

I'm the only one drinking coffee, and only in the mornings, so this works fine for me.

I love my one cup of coffee each morning, made as pour over. I've used locally roasted beans for many years, switching allegiance a few times as I tried new roasteries as they opened and old favorites changed hands. I don't drink enough to worry much about the cost. Our food co-op sells coffee beans from Equal Exchange, a Fair Trade company, which I like about them, and I discovered I really love their organic breakfast blend. It's a mix of medium and dark roasts and suits me perfectly. So, if I can't make a stop at a local roaster, I fall back on that brand.

We’ve been buying from Coffeeam.com. It has gone up in price recently and their price per lb depends on the variety. I like their single origin coffees a lot. They typically roast just prior to shipping so you know it’s fresh. I have my usual order shipped on a regular basis every so-many days and just call them if I need to adjust or want to change my standing order. They have both whole bean and ground and decaf in some varieties. They also carry some teas but i have never tried those.

FOAS, looks like my roaster friend borrowed both my Behmor and the SR to use in some roasting demo. I’ll find out when I can expect them back, then send the SR to you.

(Things have been a little chaotic around here. I went looking for the roasters, thought they got moved as part of the endless re-org/clean/purge project, then finally SWMBO set me straight.)

FOAS....THAT is a pretty coffee pot! GORGEOUS lines....it's a work of art! ❤️

Thanks, I liked it too, Nicole. Funtionally it gets rated well for reaching and maintaining requested temps, mixed reviews on lifespan and widely considered overpriced. It was discounted a bit for Prime Day so that made me feel a bit better about it. 🙂

This Chicago roaster is descriptive about the roasts; it discusses where the beans are from, etc., and fun packaging ! I get it now and then for fun.

https://www.darkmattercoffee.com/collections/all

Mostly I stick to local roasters . Costco stopped roasting their own a few years ago here, interesting they still do it in other locales. It always smelled so nice and they'd give out free brewed samples, I bet that makes us buy more stuff, haha

So I set out on my mission, with a sacrificial pound of Stumptown (seemed fitting!) Holler Mountain beans. Following recommendations for adjustment, I dialed up and down on the grind, adjusted up from my starting ratio, and down from my starting temperature. I landed on 1:15 @195° with a medium grind producing the smoothest brew. It was decent coffee, not great, and I did not pick up on any of the advertised citrus, caramel, or berry jam notes. I wonder at what point I decide I would prefer a different bean/roast. Read, darker.

For today we’re caffeined out and taste buds perhaps overloaded and desensitized, so To Be Continued.

How did you decide how much coffee to use?

Online recs gave a starting point. I said 1:15 above but redoing the calcs I was closer to 1:14. It all starts to blend after a while, probably could have used a palate cleanser.

I’ve been ‘away’ for longer than intended, so finally got a chance to reconnect.

I LOVE aromatic and flavorful coffee, even if only one large cup each morning. My DH makes it and brings it to me as I am waking up.

We have been ordering quality coffee beans for decades now, even as far back as George Howell’s Coffee Connection. Sadly Charbucks entered the scene way back and put CC out of business.

For a few decades now we have been grateful customers of Coffee By Design (Portland, Maine) — ☕️ https://coffeebydesign.com

DH uses a gooseneck teakettle and uses off-the-boil deep well-water/spring water. Although we have tried many types of coffee makers over the years, including French presses, we now use a simple, quality, inexpensive Melitta glass manual pour-over. We prefer using a simple Melitta brown paper conical filter. The coffee is delicious.

We have tried Chemex units, various French presses. Twenty years ago we had a great Saeco electric drip with a good steam milk frother. Sixty dollars and maybe I should have bought backups. Out of production.

DH doesn’t mind the bit of time it takes — he seems to enjoy his morning coffee brewing ritual and carries the gear to the kitchen counter each morning: induction hot plate, big heavy burr grinder, gooseneck kettle….

The freshly roasted beans we get from Coffee By Design are a rich, medium roast. He drinks his black; I like mine with about 2 or 3 T heated milk in a 15+ oz. cup. Heaven.

A few years ago, I bought a small roaster, but it’s still in its box.

I hope you enjoy grinding and brewing your own quality beans. Nothing like it. ☕️☕️☕️

ETA — I think we use quite a bit of freshly ground beans. We like rich, smooth flavorful coffee — strong but not harsh. Charbucks is on the harsh side.

I know people (1) who buys her pound of drip grind vacuum sealed coffee in a vac bag from a discount store. She thinks its fantastic, a great deal. I find it harsh, old tasting, but was too politic to share my opinion. Another person, IMO, uses way too little coffee and I find his too thin. Both coffees taste blech to me. Blech coffee may seem ”strong” to those who don’t know any better.

ETA 2 We buy Casco Bay Blend https://coffeebydesign.com/products/casco-bay-blend?pr_prod_strat=jac&pr_rec_id=a7bef0b64&pr_rec_pid=8531699630393&pr_ref_pid=8531699564857&pr_seq=uniform

@petalique - Thanks and welcome back!!!

I do it by weight but I converted to a ratio.

We have a Breville burr grinder that can remember several settings. My wife has a lower setting for her smaller mama bear cup, I use more for my papa bear (14oz) coffee cup and I make it a bit stronger than she does. (Though when I make her coffee, I use more coffee than she does and she always remarks that it tastes better than when she makes it. Duh)

I pre-ground my coffee for tomorrow morning and found it was 30 grams. That gives a metric ratio of about 13/1, water to coffee.

Some people dislike "strong coffee" and I've always suspected it was because the coffee or the process they used produced bitter or unpleasant tastes. What I make with fresh and freshly ground coffee is the opposite of watery but it's flavorful with no off flavor elements.

It may be that the touted flavors in the coffee you bought need a stronger brew to be discernible. Or, the comments could be BS.

Often flavor notes can be sensed by smell. With the ground coffee still dry, can your sniffer detect any of the advertised flavor elements?

Also, do you "bloom" the grounds first? What that is, is at the start, you lightly but thoroughly pre-wet the grounds in the filter cone and wait about a minute for the water to drain through and the grounds to bubble out gas a bit. Then making sure the water is the right temperature, proceed to pour it through patiently until done.

Yes I followed common instructions like pre-wetting the filter, bloom, brew time, etc. I’ll play some more, and try different beans.

I find the arcana fascinating, but don't partake. I just think it's far enough down the thread to mention a friend I had who was very very particular about coffee before it was stylish. He made it in a saucepan at low heat.

" was very very particular about coffee before it was stylish "

I bought an Italian espresso machine, a Pavoni, in 1981. It cost a fortune. I was also using Melita pour over cones with filters at the time too. Can anyone beat that?

Edit to add:

It was completely manual. No electronics, just an electric heating coil. Just valves to manually open and close. For the length of time the user guessed was right. It did froth milk, that was one of the valve handles to turn.

I was always worried the pressure relief valve would fail and the thing would blow up. It can happen.

Nice looking coffee gear, guys.

FOAS — serious. clean. Now I wantacuppa.

Maybe a pop of color — red, yellow, orange zinnias? A slice of lattice top cherry pie? Some orange-cranberry biscotti?

We currently buy coffee at Aldi as well- they win prizes for their coffee, it's Rainforest Alliance and fair trade and it's very affordable. We like their Brazil beans the best. We buy beans and I grind them. I used to have a Krupps burr grinder but after over 20 years of faithful service, it gave up the ghost, so I got a shiny new Baratza burr grinder for Christmas.

I used to buy coffee online from a roaster in Sydney whose coffee I really liked, but over the years they migrated away from the flavour profiles I prefer and into more acidic profiles, so I stopped. DH used to buy artisan coffee from a gourmet store nearby but now he goes for the Aldi coffee as well.

I have a friend who knew Mr. Peet, who orders his coffee from them even now, and living in the Southland ,where there are plenty of artisanal roasters and good stores. His moanings when his delivery hasn't kept pace with his consumption are very amusing. :)

@petalique, years ago when our extended family got together for dinner at a restaurant, usually a birthday celebration, we would go back to my inlaws' home for dessert and coffee. My MIL would haul out her big drip coffee maker (the only time it was used) and make some of the weakest, least pleasant coffees I've ever drunk. As the saying goes, it was like making love in a boat. She's a big tea drinker, and coffee, if she has it, is instant.

One evening as we were companionably doing the dishes, my FIL quietly asked, "How do you make your coffee? I don't think the kind MIL makes is very good." I agreed, and said that it would be vastly improved if she doubled the amount of ground coffee she used, for a start.

I grew up with. Scottish nana and drinking tea all day long. I never drank any coffee until I married DH 42 years ago. I do like it now with our breakfasts but that’s it. He buys our coffee at Costco. I don’t pay attention to it, although it is tasty to me.

Thinking about this thread, I recalled reading an article not that long ago about how the amount of turbulence created when pouring water over the grounds affects the quality, and the conclusion was that more turbulence is a good thing.

Found an article about it:

https://www.msn.com/en-us/science/chemistry/pour-over-coffee-perfection-study-shows-secret-to-getting-more-bang-from-your-beans/ar-AA1CBlFc

"...The study, published in the journal Physics of Fluids, uncovers the physics behind what makes pour-over coffee extract more efficiently. The team discovered that pouring water from greater heights creates more turbulence, which leads to better mixing and stronger coffee...."

The coffee dealer we buy from advised us to stir the coffee in our French press even though the water is poured over from a height. So turbulence is definitely a thing.

Thanks Carol I’ll read it, at the surface it may contradict some reasons I’ve read for pouring low, but my heels are anything but dug in!

I think I’ve gotten to about as good as I’m gonna get with these particular beans. With the help of ChatGPT which steered me in slightly different directions. Namely slightly less coffee, hotter water, finer grind. I had been followijg guidance for a darker roast but AI corrected me when I put in the specifics. I’m happyish. It’s quite good but not approaching amazing yet. And I do think it’s the beans Of note, they were roasted in June which is about as fresh as I could find at Target!

I’m going to try a local shop. Hard to pick a bean when you know nothing, but this one sounds very even keel to me, a good place to start while working on technique. Also sounds kind of ethical. But I’ll ask for recs.

https://georgioscoffee.com/collections/frontpage/products/papua-new-guinea-nebilyer-valley

Good luck, FOAS!

I know little about coffee (I don't particularly like it) but now that you've come to this stage, I'll chime in that I hosted a service group meeting many years ago, around this time of year. Starting to get chilly, pleasant to dine outside while having productive discussions of "work" matters. Inside for coffee and dessert. Everybody was mmming and ahhhing and "good coffee"-ing over the coffee. It was Yuban in a $15 drip pot, scrupulously clean, paper filter. Clean was the "trick" my father taught me. 😁

I love coffee. All kinds. I really enjoy good coffee, but I'll even drink some pretty bad coffee if that's the only choice. Back in my working days I used to stop at Dunkin or Mickey D's on the way into work every morning, if that gives you any indication of my pretty low standards for drinkability.

FOAS, I'll come over to your house and be a taste tester!

After seeing it being done in a coffee store where I'd ordered a pour-through cup, I asked and learned that stirring while brewing is useful because the coffee tends to clump together. Stirring better exposes all of the grounds to water, especially those that would otherwise be in the middle of the clump. I do it with the back of a spoon but who knows?

Hotter water? Absolutely, I've found that to be important. I try to use it when the bubbling of boiling just stops. I reheat it the kettle in advance of the added pours needed to finish the cup.

Less coffee? That sounds counterintuitive. Less coffee is the same as using proportionally more water. That can't lead to better flavor but hey, there are as many opinions as grounds of coffee in the filter so try whatever works for you.

Re temp - Many sources suggest lower temps for dark roast coffee, to avoid bitter notes due to over-extraction. Perhaps off boil for the bloom though? Lighter roasts hotter.

The finer grind/less coffee was suggested to bring out the flavors of the tasting notes, caramel, chocolate, jam, stuff like that. Can’t say I ever specifically tasted them but it did improve the smoothness of the coffee. Hard to say how much age was a factor.

I picked up the coffee linked above and I kind of feel like I’m starting over, but from a much better beginning point. Good coffee.

You’re right, in the end it’s whatever works for you but ir you are looking for specific changes then it helps to hear what experienced voices say rather than entirely reinvent the wheel!

" it helps to hear what experienced voices say "

Of course. That applies to anything and everything, while being cautious about people who think they know more than they do.

Some people learn from experienceS, doing things differently to find what seems to better achieve what they want. On the other hand, others do things the same way over and over and simply think "that's best because it's how I've always done it". That isn't something I consider "experience".

The smoothest coffee I've ever had was Kopi Luwak, which I had in Bali. Yes, it's the infamous coffee which is made from beans passed through the gut of a civet. I've observed the roasting process and have no qualms about drinking the coffee. The process does something that rounds out all the edges of the coffee flavour.

It's so weird, another post I made on this thread isn't here. Oh well.

We currently buy our coffee from Aldi, which wins awards for their coffee. We like the Brazil beans. For years I bought my coffee from a specialty roaster in Sydney, whose coffee I liked, but over time they had fewer and few coffees with the flavour profile I prefer (chocolate, caramel, berry) and more and more bright, citrusy ones. DH got his coffee from a gourmet store that stocked different artisan coffees. Then we read the reports about Aldi coffee and tried it. It's certainly affordable, and fair trade, which I like.

I grind our coffee at home. I had a DeLonghi burr grinder that lasted for over 20 years, and gave up the ghost around Christmas last year. So for Christmas I got a new Baratza grinder :-D