Exactly the same process I follow. Not sure who told me to do this or if it's even a sage practice, but I keep my beans witin an airtight container in the fridge and only open for to remove the portion for ginding.

Not sure if its the donuts, but I have not had a bad coffee at a place that sells good donuts. Like when I was studying in Canada, Tim Horton's is always a great stop for coffee and donuts, especially when you are rushing for classes. And in Vancouver, the 49th Parallel Coffee sells very good donuts, making that one of the places I miss when I think of coffee and donuts.

There is another (primarily Canadian cheap deals) website that I frequent and the lament is the awful quality of Tim Horton coffee, and doughnuts (they've been par baked and frozen at some central facility, then reheated in store for nearly 20 years now). I don't even remember the last time I went to a TH.

Best deal.

Like varietal and terroir for wines. I am waiting for Riedel to come up with coffee cups designed and shaped to best bring out the characteristic of various coffee regions.

Wait a minute, they already have....

For those with an unused popcorn maker (or get one cheap from a thrift shop or garage sale) - and access to green beans, you can use one of those to roast your own beans. Do it outside though due to chaff and odour.

Granted they aren't gourmet, but they sure are great for the student budget. And it's convenient being the only coffee place selling donuts right at my faculty building.

That is some good tip, never thought of using a popcorn maker to be used as a coffee roaster!

You keep the beans in the fridge? Is that something I'm supposed to be doing? I get a fresh roast once a month and grind seconds before use, too.

During college, my best friend told me it was best to place coffee beans either in the freezer or fridge. He told me the reason why, but I can't recall. So, it could have been one of those urban myths or something he just made up that I've practiced for over 25 years! Some here seem to have probably forgotten more about coffee than I'll over know, and perhaps they can offer some insight.

https://gizmodo.com/why-you-should-k...dge-1781984449

If I recall, we were discussing beans for espresso at the time. I have no idea if what's espoused is true, and was curious enough to search on google why I've enagaged in this practice for over two decades.

PS - This is not an attempt to agree or disagree with kipper, who may very well be correct. I just don't know.

I grind mine daily.
Never keep coffee beans in the fridge or freezer. They'll pick up odors from foods and it'll mess with the taste. Keep them in airtight, dark containers to keep light, air, and moisture out of them.

I have airtight containers. I dont keep my coffee in the fridge as I usually have three beans or blends on the go at the same time and don't have the space.

Not only that but it will dry out the beans/force oils to the surface.

I used to work for McD's back in the mid to late 80's and early 90's (I met my wife who was a customer back then). I loved their coffee back then, but in the late 90's they came out with a darker roast that became their normal, and to me it was very bitter. I now drink Dunkin' when I am in the mood for regular coffee, but being in South Florida, my workers make two or three Coladas (Cuban Style) that a small thimble cup is great for a wake me up.

The beauty of Dunkin' is that it's the same wherever you order it, and it has that neutral flavor where virtually everyone would find inoffensive, even for those who really don't like the taste of coffee. If one's very serious about coffee, Dunkin' may not be perfect but still good. For those who aren't crazy about strong coffee, they'll like this too. They've threaded the needle with a cup of coffee that is predictable, consistent and tastes good wherever one orders it, in my view.

I know many will find this objectionable, but Dunkin' is great with a dose of cream, just as sometimes I prefer a cappuccino in the mornings.

For me, here in the UK, Costa Coffee fills the void between a gourmet cup of coffee and a mass produced swill. The flat white is pretty decent.

I�m going to come across as a complete coffee snob but for me Costa is the worst of the multiples. Their coffees are all overly milky and weak, even moreso than Starbucks. If I couldn�t find an independent, Caff� Nero would be my choice. I�d even take Pret A Manger before Costa.

You think? I find cafe nero to be the worst. I'd much rather a Costa or Starbucks before going to Cafe Nero.

Pret coffee is ok but they only have one size - too small.

Yeah when I lived in the US for a few years, the project team would go for a daily DD run!