Originally Posted by koffee brown

Maybe roasted isn't the process then... maybe it's pressed? I was under the impression that the beans here are treated differently than the way they're treated in other parts of the world. I've seen the difference and I've tasted it. There is definitely more "oil"(???) in the overseas beans, and you don't even need to add cream most of the time. I also think they're a bit more acidic tasting in the US than other countries.

Maybe I should send you a coffee sample so you can taste the difference for yourself. Every person I've ever given coffee to tastes a difference and likes the smoother, more full bodied taste of the beans that come from other countries.

Koffee