I do. It’s not hard to do if you have the right equipment.
I have the Hearthware I-Roast 2 which has pretty flexible programing for temp/time. I usually do about two roasts a week to support me and my family.
I get green beans from either Sweet Maria’s or Coffee Bean Corral.
I also have a Capresso burr grinder, a Technivorm coffee maker, and several french presses.
I use a hand-crank grinder, and an Aeropress coffee maker. I liked the Resurrection Blend from Raven’s Brew Coffee that i got at the co-op, until I found Kaña Cuban style coffee at a Fresh Market store down in Florida. The Havana blend is pre-ground, but very very smooth, as smooth as Jamaican Blue Mountain, at one third the price! There is also an espresso roast in beans, unground, but I’m so happy with the Havana, I haven’t tried it.
Oh, I also use heavy whipping cream and sweetener, which bring out decided chocolate notes to my taste buds.
http://www.kanacubancoffee.net/
Thanks for the link! I will try this, come summer.
Any problems with the machine? I see a lot of complaints that these wear out/break pretty fast.
In terms of storage, I have a Bean Vac and love it. I never would have bought one, since it seems gimmicky, but I got one as a gift and really like it. Seems to make a huge difference. I’m a slow coffee drinker, so a pound can last up to a month. I used to throw out a lot of stale coffee, but the Bean Vac keeps it fresh. It still tastes best fresh, of course.
It runs on 4 AAs, so I just use a set of Duracell Rechargables. Needs to be charged every two or three months.
I have the Fresh Roast Plus 8, but I think I’ve outgrown it - I’d definitely like to move up in amount I can roast at once and control I have. I haven’t decided on a new one yet, but I’m looking at one of the low-level drum roasters, like the Behmor 1600.
I also get my green beans from Sweet Maria’s. I just got a Costa Rica that I’m very happy with.
Barratza Maestro Plus Burr grinder.
I like French Press best. 32 oz Bodum. Prewarm before making the coffee. 60 grams on the kitchen scale, ground at a setting of 28. Let steep 3 minutes. Prewarm the cup. My wife prefers Chemex or “pour over” (and yes she has one of those kettles).
She has several local places to get beans she frequents. Currently we have some Ethiopian Sidamo from a place called Buzz and some Los Andes El Salvador and some Guatemala Puerta Verde both made by Heart Roasters but locally (Chicago) at Caffe Streets. All good stuff. Intelligentsia is often spoke of highly around here but I am not so impressed. I also like Metropolis though.
The Chemex and pour over methods make for a cleaner flavor; the French Press gets out more complexities. The FP also gives some mouth feel, which I like.
All day I get by sipping on our office Keurigs.
Yes, I get a headache if I don’t drink for a day … but I can quit any time, I swear!
I’ve heard the same, but mine’s been running for two and a half years now. No breakage or problems.
Hmmm…maybe this is my problem. I was actually going to start a thread to ask if anyone knew what the problem was with my coffee.
I bought a Bodum French Press and I believe I have an electric blade grinder (I’m new to this so I’m not sure that’s what it is). At first everything was fine and the coffee was better than anything I had ever tasted but after a few months the coffee started tasting a little…powdery? I’m not sure that’s the right word but there is definite dust left in my cup once I get near the bottom. What is this and how to I make it stop? Do I need a burr grinder? What is that? Hopefully it’s not expensive.
Nope. A little bit of sludge is to be expected at the bottom of your cup. It’s the number one reason I stopped using one. You can try using a coarser grind, but there’s since a french press is unfiltered, you’ll always have a little bit of undrinkable coffee at the bottom.
Am I the only one who uses an Aeropress? It makes a weird hybrid espresso/americano thing that, if tweaked just right, tastes pretty darned good. All the taste of a french press in half the time. I love it.
Nope! I love my Aeropress, and started a thread about it here a while back. Yes, you have to experiment (and not follow the directions that come with it - particularly the part about water temperature), but you can get an excellent cup of coffee out of it with very little work.
A burr grinder set for a moderately coarse grind will cut down very significantly on that which you refer to as “dust”. The blade grinder creates a wide variety of particle sizes, “from boulders to dust”, and has many more that are therefore small enough to get through the metal mesh filter. The more uniform grind size created by the burr grinder much less so.
It will not eliminate effect however. It is the very attribute that many of us love about French Press coffee as it creates the mouth feel that some of us crave. You may be after a “cleaner” albeit less fully complex style, and for that a Chemex or pour-over may be more your … nah, not cup of tea. 
Coffee is all about finding your preferred individual preference.
My God! I am in AWE of this thread!
And COLD brewed coffee? I consider COLD coffee to be illegal, immoral, or sacrilegious. Coffee is meant to be consumed HOT.
~VOW
My coffee subscription ran out two weeks ago. I’m stuck drinking a pack of Starbucks Breakfast Blend until I have enough money to renew it.
This coffee costs a couple of dollars less but isn’t even half as good. 
I feel like a commoner because I like 8 o’clock coffee columbian flavor in my $49 hamilton coffee maker :smack:
Please don’t! Many of us in the thread just “got into” coffee. I know personally that if a regular cup o’ joe hadn’t given me such acid reflux every now and then that I would never have sought out other methods.
As a side note, I have no palate for fine tea. I enjoy fruity ones at friends’ tea parties but I’d never pay what they pay for tea (I bring nice snacks :p). But I certainly can’t tell an enormous difference between the little Lipton pyramid bags and the fine stuff sold at a specialty tea store.
I finally found a tasty decaf; locally roasted and I get only 1\3rd of a pound weekly. I find it “goes bad” quickly whereas a regular bag won’t. Good decaf is much harder to come by, but there are nights when I crave the flavor and it’s too close to bedtime to get the good stuff.
I like a cup of Aeropress at the local shop but really, I prefer the oils and “sludge” of french press. I actually leave my stirrer in my cup to swish around before taking a sip.
I won a DeLonghi Espresso/Cappucino maker- woot! I haven’t gotten it yet, but when I do, I might have questions. And if anyone has advice that hasn’t been gone over yet, please post it. I’ll never have to go to Starbucks again!
This is now how I prefer my coffee, even in the dead of winter. I use a pre-ground fair trade french roast that the local grocery chain ships in from somewhere, and brew 12 oz. at a time and store it in glass in the fridge. When I make myself a cup, I use whole milk and some sugar. I love it.
Does anyone know of a machine similar to a Keurig but available in Australia? I’m looking for something with the variety of flavours and the pods are really appealing. I haven’t had much luck looking so far. 
I have made two batches so far, both more concentrated than PW. Both were bold enough that I could add nearly an equal amount of cold water. I am usually a half-and-half guy, but the cold-brewed method results in a nice mellow drink.
Next I am going to try kicking it up a notch. The first two batches were made with a flat basket (medium) grind. For the next batch, I’ll try using a conical basket (medium-fine grind), and start the brew with some boiling water. It should result in a bolder taste.