The only problem I foresee is how to prevent moistened grounds from sticking together in my hand grinder.
As an aside, I find the funnel (see below) to be the best way of getting max flavor out of my beans. And I store my whole beans in small mason jars in a dark, cool place.
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Black & Decker CBG100W Coffee Grinder, White
I roast my own, usually Sumatra, Bali: Organic Blue Moon, Kintamani Highlands (3/4) and Guatemala La Flor Del Cafe, Antigua (1/4), but I’m on an Ethiopian blueberry-flavored kick for the Holidays. I use a discontinued Zippy Pop stovetop popcorn popper with a clear lid and ports for my thermometer. I roast to Vienna Style, the initiation of the second crack at 12 minutes.
I’ve been committed to the French Press for years, due to excellent results with limited labor before the commute. Now that I’m retired, I tried French Press against Pour Over this morning and the Pour Over was superior to both my wife and me.
As to grinding and static electricity, I’ve rejected burr grinders due to the static charge and resulting mess in the kitchen when the grounds fly everywhere as the static repulses them from each other. I stick with the blade style grinder, frankly a Mr. Coffee equivalent picked up at Goodwill for $4. Does the job well with no mess or static.
But, it’s after noon and my next cup will be tomorrow before the gym. Happy Days!