Since others are listing their process, I'll document mine. I rarely drink any coffee, but I try to make a morning cup for my wife when I can. In return, she

Since others are listing their process, I'll document mine. I rarely drink any coffee, but I try to make a morning cup for my wife when I can. In return, she often makes me hot chocolate, which I prefer. About once a year, we buy 20-30 lbs of green beans from http://sweetmarias.com http://sweetmarias.com at about $6/lb. Her preference is mostly for dry-process East Africans, but we also buy pounds of varieties from elsewhere that have words like "fruity" and "berry" in their descriptions. About once a week, we roast an 8 oz batch or two in a Behmor Roaster (left over from a failed business venture). Roasts depend on the variety, but usually we try to stop somewhere between first and second crack. Depending on bean size and origin, this means 14:00 to 15:30 at P1A. Then each morning, a portion gets ground in a Baratza Encore (at about setting 12), and put in a stainless steel filter cone (Bonzercraft from Amazon). Two cups of water is heated in a kettle on the stove. I add enough hot water to "bloom" the grounds when the kettle first starts to whistle (about 160F), then heat the rest of the water to about 195-200F. Then I start adding water to the filter, where it drips through at about 180F. Over the course of a minute, I add the remaining water as the filter continues to drip into the cup. Meanwhile, I froth ~1/2 cup of cold whole milk in a Breville milk frother (set to about 140F). A minute or two later, the frother finishes at about the same time the remaining water drips through. Then I leave the milk and black coffee separate for her to combine when she comes down.