They might as well have mystical powers as much as some folks charge for them. With a little skill, it is possible to get up to five times as much coffee for what you’d pay a certain mega-chain for a vacuum-packed pound. Problem is, you’ve got to get online, buy them green and roast them yourself. This can be, for a knucklehead that shall remain nameless, an extremely smoky and odorous endeavor.

There are lots of people who have modded-up their own roasting rigs, but one of the easiest, most accurate and cost-effective methods is around 6 minutes in the old hot-air popcorn popper you’re currently doubling as a dust-collector.

Reasons to attempt:

-According to some sources, coffee is best within five days of roasting. Shelf brands have been there far longer.
-You can experiment to find your ideal mouthfeel. Go online and pick an African, Asian, or Central American nation of your choice (there are dozens)….each has their own varieties that thrive in their unique in climate, soil, moisture, etc.
-You get the satisfaction of knowing when it turned out halfway well that it occurred of your own caring hand. Might make for an impressive treat or homemade gift?
-You can “enhance” what you’ve done by adding flavoring elements. I’ve found a teaspoon of cinnamon in the drip basket masks mistakes.

Word to the wise…never do it inside, especially not with half a wok full.

Now if you’ll excuse me, I have to step away to enjoy a cupful of fresh-brewed cinders.