Most of those machines brew actual coffee. Some of them can do it shockingly well if someone takes the time to dial them properly.
I once had some award winning geisha beans brewed in a Franke super auto (what McDonald’s and Panera use) that was perfect. It was also at their US headquarters and made for me by the engineer with the beans of a world renowned barrista I was there with, so… A good super auto is kinda garbage in, garbage out. But with good coffee in them, they can be impressive.
I bust out my aero press every now and then, can make really good good coffee imo. Also, I love Ethiopians
Regular coffee maker and I only drink 3 cups in the mornings…2 scoops of Boost and 1 scoop of Vanilla coffee…
Have not seen "Boost"
Been on foldgers black silk for preground lately.
@Reefer , “World Class” barista! If only! 1 in 1000 may be a generous ratio. I agree most all drink sub par coffee most of the time unfortunately!
When I lived in Chicago they had Hills Bros. Overdrive with 20% more caffeine…but I cant find it here out in the country since I moved outa Chicago.
I had that one also. I packed it up as I now drink a whole pot at a time.
I bought it when I had to switch to de-café for the husband and still needed my caffeine in the am.
Does anyone European dunk donuts in there coffee 
I too roast my own and Sweet Marias is my go to for beans although I do buy from Coffee Bean Corral and The Coffee Project on occasion. Caffeine content in lighter roasts is through the roof and when I first started roasting 15 years ago I could only drink every other day. I would usually do pour-over or French press but my lazy ass has been using the Keurig refillable pods for the past four years.
Cool! Or should I say…“that’s hot”?
Can you post a pic showing it in action? I’m not interested in seeing a still shot of moving parts, I’m just very curious to see how it fits in your kitchen, or wherever you keep it.
100% Kona is my absolute favorite bean.
I certainly will; my setup is in a rathole in my garage next to a window for exhaust. I’ll start a pound of Peru in about 20 minutes, once the roaster has cooled down. But here are some pics of the roaster at rest in it’s rathole and a couple of the Columbian that just finish roasting.
Is that a cage inside that turns while it roasts?
OMG! Yum! 
Yes, once I start the Peru in a few minutes I’ll shoot a short video to see it in action. I’ve read that others have used this machine to roast nuts and cacao. I’ll also post a link from Tom @ Sweet Marias of a video from taking out of the box (sort of) to using the roaster.
That’d be great, I’ve been toying with ordering a sweet Maria’s popper. Always hesitate pulling the trigger though
I want an espresso machine
Thanks for posting that. I was thinking about the footprint taking up space on a kitchen countertop, but didn’t even consider the radiant heat that thing must put off. With that in mind, I’d also want to set it up in my garage or basement; in which case, the footprint is not important.
Do you save money by buying raw beans and roasting them yourself? Not that it matters a whole lot - I’m sure you get better results than most roasted beans that we can buy, right?
