i use that type of coffee maker to make Cuban-style cafecito at home. the coffee comes preground to an almost powder, very black, dark, “espresso” roast (Cafe Bustelo brand). it makes a strong, bitter, yet oddly full-flavored brew. like all cafecito served around here, it is sweetened. i prefer agave syrup, but the puristas say only cane sugar will do. sometimes it is nice to have it con leche, when i need to ease into that blackness.
roasting coffee beans produces an unpleasant odor, IMO, one that makes me feel a bit queasy. a boutique coffee roaster moved in next door to a printshop i once worked at and it was nasty! that oily, burnt aroma that smells nothing like the finished beans or grounds was just so thick in the air.
