> I have already had fun with this, and it can only get better, trying to
> produce the elusive "heavenly" cup of coffee.
>
> John
That's the spirit. Next you might try blending small amounts of
more "exotic" beans with your Columbian, say 20 or 30%
of something from Ethopia, Sumatra or my fave, Indian
Monsooned Malabar. Beware the trend to overroast, made
popular by Tarbucks, most of their drinks are milk-based
and the milk tempers the bitter, oily beans.
Brian, in Cedar