I had to rush off and didn't get to finish or correct my statement I was talking about Costa Rican La Manita, not even sure if you can get that now but things changed and I moved around and started drinking cold coffee my favorite way to make a mocha is two packs of Nescafe instant coffee you get a whole box for a dollar 19 so it's pretty cheap you can add powdered hot cocoa or chocolate syrup just enough hot water about a quarter of an inch and shake it around to melt all the instant coffee when it's all liquid you add a Ice Cube and then add about a cup of milk sweeten to taste, I use Splenda. Cheerio,. Tuna

2.5 years at Star*ucks. I can make a coffee like you wouldn't believe.. But I bet you hear that from all the guys..

Those are pretty cool, btw..

@Loud_Love so maybe you can shed some light on Starbucks' roast. Why the ultra dark roasts? They're within inches of being burnt (beyond that point for many of the arabica fans I know).

My hypothesis is to maintain consistency across the thousands of stores. The more you roast the less layers you taste, and less chances of variety from one bean sample to another.

Is that close or am I way off?

I never go past what they call the 'full city' roast to be able to taste the layers of flavor, but then again, my order batches can't even compare to one of your stores, so easy for me to maintain consistency.

Please do!