I can and will fully endorse roasting your own beans. The trick is to:
a. find some green Costa Rican Tarrazu; b. roast it yourself, to a medium [2nd "crack" + 10 seconds][any longer and your just burning the oil (READ: Starbucks)]
- ensuring that you let the roast cool (most important to facilitate co-mingling of all chemical compounds) for 20 seconds between cracks; c. cool it down as fast as possible [large fan]; d. let it rest overnight; e. grind just prior to brewing; and f. use metal screen filter (paper traps the oil/flavor).
Absolutely, consume your fresh roasted beans within 2-3 days. Anything approaching a week is already starting to turn rancid !
I can guarantee you'll never go back to a tin can of ground crap.
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I can and will fully endorse roasting your own beans. The trick is to:
a. find some green Costa Rican Tarrazu;
b. roast it yourself, to a medium [2nd "crack" + 10 seconds][any longer and your just burning the oil (READ: Starbucks)]
- ensuring that you let the roast cool (most important to facilitate co-mingling of all chemical compounds) for 20 seconds between cracks;
c. cool it down as fast as possible [large fan];
d. let it rest overnight;
e. grind just prior to brewing; and
f. use metal screen filter (paper traps the oil/flavor).
Absolutely, consume your fresh roasted beans within 2-3 days. Anything approaching a week is already starting to turn rancid !
I can guarantee you'll never go back to a tin can of ground crap.
cheers, from Spruce Grove, Alberta, Canada
'Ole