Continued from another thread: http://www.hearth.com/talk/threads/monitoring-electricity-use.121772/ I like it strong, but not burnt, as is the current trend with the more expensive American coffee house coffees. Take a strong 100% Arabaca coffee bean variety, and just medium roast it, which is what most of the better German coffees seem to be. This 5 kg batch was Dallmayr Prodomo, nothing exotic, but sort of my standard daily go-to brand. If you want strong, then the Italian coffees are king, IMO. I like them but not for consuming at my usual 40 oz./day rate. I like to make Italian expresso on the weekends, although I've been working thru a few cans of Dallmayr expresso, which has been very tasty, too!