rw wrote:
Wolfgang wrote:

One day last week, Becky stopped by with some freshly roasted and
ground Colombian caranavi.


You should get whole beans and grind your own as needed. Ground coffee
loses its freshness quickly. Keep it in the freezer in a sealed container.


the freezer thing isn't a good idea in my opinion. seems to dry the
beans out more than locking in or preserving taste and freshness. most
of the coffee experts i've read are against the freezer ploy. you simply
need to roast the amount you'll grind and consume in 4 days to a
week...then keep the roasted beans in an air tight container at room
temps...and grind them as needed. i like the darker roasts with the
oils shining on the beans i'm going to grind.

the best cup is the first one...and i get it the moment the brew is
done. the longer the brew sits on the hotplate the more bitter it gets.

i'm currently hooked on the organic french roast arabica beans from the
rogers family company www.rogersfamilyco.com it's the best grocery
store whole bean product i've found (and i've tried a lot)...and always
has the fresh oils still on the beans when i open the bag.

mark pendergrast wrote an interesting book about coffee - "uncommon
grounds". you ought to get it.

jeff