Well, according to the free Kindle book I got about coffee and home roasting, the time and temperature is critical - you roast until the "first crack" which I guess is the beginning of exploding beans, and the "second crack" which is when the beans reach a higher temperature and explode some more
![Question :?:](./images/smilies/icon_question.gif)
and then you cool them down, and let them de-gas (give off gas) for 24 hours or so (but decaf beans do not need to de-gas), and then they are good for up to seven days when stored properly - no humidity, no oxygen, and you should grind right before you make the coffee. So how many times can you go to the specialty coffee store to get coffee that has just been roasted the previous day? And drink it within the week? Most coffee has hung around for a while before you buy it so it is not optimal. When I lived in Seattle I used to drive past the Starbucks facility and it always smelled of burnt coffee. Hated that.
So since I cannot buy coffee every other day, I do not have wonderful coffee. Even the Illy, which is what I have been ordering, is not as good as really good coffee.
As to "no time to buy another horse" -
![Laughing :lol:](./images/smilies/icon_lol.gif)
I will NOT give myself time to see another horse!