I buy green coffee beans online, a variety of cultivars from around the world.
I roast them in small batches, enough for 1 week, in a popcorn popper.
I hand grind them in a pre ww2 german grinder immediately prior to spring water coming to a boil in a stovetop kettle.
I put 10g of grounds coffee for every 180ml water, between 195-200 degrees, going in to the french press for 4 minutes.
I drink it black.
This allows the drinker to appreciate the subtleties between coffee origins and roast degrees.
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