[icclearly]

Coffee aficionado here. We buy green beans, roast 'em in small batches up to a pound, grind the beans for each pot, use a French press, and savor the results.

Me too (coffee aficionado). I'm not quite as far out on the scale as you, though. I have experimented with all kinds of specialty coffees. I always buy medium roast whole beans and grind them as needed. I usually buy a 10-day supply and keep the beans in an airtight container. My water pot heats to about 200 degrees, and I use a pour-over. My 2+ daily cups go into a handheld thermos for heat freshness. This all works great for me. The coffee taste is preserved and is excellent.

By the way, this is done every day and takes about 5 minutes. One of my few splurges and worth every bit of the effort!

Now, the beans. My current favorite is Brazil. There are many regions of Arabica coffee production in Brazil, but this coffee is from Minas Gerais. I do change beans from time to time as beans come and go, but this one is one of the best. Another favorite is Yukon Gold, but it is a little more difficult to find.

Good luck to those who take this route -- and even to those who pop a k-cup house brew into a Keurig machine.:-)

[NautiNurse]

Good point about a thermos. We use a double-walled stainless steel thermos. While coffee is steeping, the thermos is pre-warmed with hot water. Keeps the coffee hot into the afternoon.

Coffee is too delicate to leave on a burner for any length of time.