Coffee Advice

OK, I have worked professionally in coffee all that long, but as a long time coffee lover I think I’ve been able to take my coffee knowledge and passion to the next level rather quickly. Much how like Ang and I only date for six months or so before we got engaged because we had been friends for so long and knew each other really well already. Anyway.
First off, if you just like to dump a bunch of cream and sugar in your coffee don’t bother reading this post. Save the time and do something else, honest you probably really don’t like coffee you like sugary, creamy things and won’t get much out of this. I do have advice for you though if you’re in that boat, it doesn’t much matter where you get your coffee, you probably prefer a milder brew so just go where it’s cheapest. That may not be totally true, I’m doing some research one how coffee farmers are treated around the world and will post once I learn more about that.
So for my fellow coffee lovers here is my number one piece of advice: go out and get a French press. Seriously, you have to do this. There are relatively inexpensive ($20-50) and will make the best cup of brew that you’ve ever had. I have the top of the line jobber, which is stainless steal and insulated, which means that I can brew it and keep it warm for a while, but if I had to do it over again I’m not sure it’s the one I would get. The glass ones are actually much easier to use because they have lines to direct you how much grounds to put in and then how much water in relation to the grounds. The most important thing is to have your beans ground for a French press, which would be a very coarse grind. Also, be careful about slamming down the last sip of the cup, even with a coarse ground you often get a little sludge in the bottom of the cup. By the way, Starbuck's policy is that they will grind beans that you buy anywhere as long as they aren't flavored. The flavoring process leaves behind stuff in the grinder that would affect other beans natural flavor.
Why is the press such a good method? The oils that are present in coffee give each bean it’s characteristics after roasting. It doesn’t matter how good your electric coffee maker is, the paper filter will retain a lot of these oils. Of coarse there are metal filters, but your looking at big buck there. Also, anything that keeps your coffee hot with a heat source is actually killing your coffee’s real taste anyway. Also, keep your grounds at room temperature regardless of how you’re brewing. Refrigeration or freezing your beans will not prolong their life, it actually will wreck them quicker. This also has to do with the oils in coffee which get messed with big time when get them cold.
If you’re hard-core enough and have the resources to do your own espresso try some different roasts. I’m really loving shots pulled with Italian Roast right now. Depending on who you buy your beans from Italian Roast should actually be a little darker than Espresso Roast, but it has a slight sweetness to it that is different from the caramelly characteristic found with espresso. I have other customers that enjoy some other roasts too, so have fun with it.
If you’re really scared of espresso, but want to check it out, you should try a con panna. It’s an espresso shot with whip cream. I don’t do them a lot, but there are really yummy.