Food & Wine Magazine did a nice article on the basics of coffee. The competitive barista author has some great incite. We know you'll enjoy this. We do disagree on his dislike for medium to dark roasted coffee. We appreciate his point that a darker roast does compromise the bean's character as derived from the soil it grew from. Booskerdoo and company greatly appreciates a medium and dark roasted bean's character as derived from the heat, baby! Bread is good, so is toast. But various points of view is what humanity is all about... well, that and Seinfeld reruns.