Half a croissant, on a plate, with a sign in front of it saying '50c'
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All-in-one coffee maker

Roasts green coffee, grinds it, and brews it.
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This machine is an all-in-one and that accepts green coffee beans, roasts them, grinds them, and then brews them. It has one of those hot whirlwind ovens that roasts the beans.
lawpoop, Aug 24 2010

Roaster/Brewer/Grinder http://www.patentge...patent/5307733.html
Patent # 5307733 [Cedar Park, Aug 28 2010]

Kopi Luwak http://en.wikipedia.org/wiki/Kopi_Luwak
For those with a strong stomach. [8th of 7, Aug 28 2010]

[link]






       I see no reason why not, and if so, yum...I'll have two cups please.
blissmiss, Aug 24 2010
  

       Where does one get green coffee beans?   

       You could probably cobble an all-in-one up out of a hot-air corn popper, a spice grinder and a normal coffeemaker, so, yeah, it is possible to fit in a kitchen.   

       And it would smell heavenly. [+]
baconbrain, Aug 24 2010
  

       Hm, not sure about "heavenly". Roasting coffee doesn't smell as good to me as grinding and brewing.   

       Still, I don't understand why that doesn't exist yet.
jutta, Aug 24 2010
  

       I'm guessing it doesn't exist because it takes too long to brew a cup if you start with green coffee beans.
xaviergisz, Aug 24 2010
  

       It should accept coffee seeds.   

       If this works, then why don’t we have combination breadmaker/slicer/toasters also?
Ian Tindale, Aug 24 2010
  

       giving rise to the question if you can grow a bonsai coffee plantation.
FlyingToaster, Aug 24 2010
  

       You mean it doesn't grow the coffee plants too?
xenzag, Aug 24 2010
  

       copied and pasted from an article on roasting your own beans:   

       Resting & Degassing: The 24 Hour Wait To Prime Time: Fresh roasted coffee reaches its peak flavor and aroma about 24 hours after resting. A 24 hour rest period is not necessary but is preferred by many coffee lovers to allow the beans to fully develop their flavor and aroma. The rest period allows excess CO2 to dissapate and permits the coffee bean chemistry to stabilize.
xandram, Aug 24 2010
  

       [+] If excess CO2 is the main reason to wait 24 hrs, then that could be speed up by using a pressure swing absorption device to suck that CO2 out.
goldbb, Aug 25 2010
  

       There's a terrific marketing opportunity here for competitive spending on even more insanely finicky, complex gourmet coffee- brewing technology.   

       Or, for a different version of the same thing: since (I now learn) coffee has a carbon footprint, buying Fair Trade coffee does *not* automatically make me a good person. I must buy a CO2 scavenger for my coffee-roaster to retake the moral high ground.
mouseposture, Aug 25 2010
  

       Baked, er, um... roasted.   

       The Japanese company Koki introduced the coffee roaster/grinder/brewer combo in 1991.
Cedar Park, Aug 28 2010
  

       You people just *grind* the beans? As in 'smash them randomly into fragments with a specified average size'?   

       When you buy diamonds, do you just ask the jeweller to smash up a big one until you've got bits of about 1 carat each? When you make a sandwich, do you just lay it down in front of a herd of wildebeest and wait until it's been broken into roughly half-slice-of-bread sized pieces?   

       How do you expect to get anything like decent coffee that way? However carefully you select and roast the beans, grinding them will waste all your efforts. The grounds will all be of different sizes and shapes, leading to a non- uniform release of flavour compounds and a non-optimal (and, worse yet, non-optimisable) brew.   

       The only civilized way to treat decent coffee beans is to slice them precisely in three orthogonal planes to produce uniform cubes. They should be about 1mm on a side, but tastes vary; it's the uniformity that matters.   

       Of course, true afficionados understand that, with a cube, the edges and corners release their flavours faster than the face-centres. Buffing and polishing the grounds to a spherical shape overcomes this problem, but is scarcely worth the trouble for the cheaper grades of coffee, for which octahedra are simpler and almost as effective.
MaxwellBuchanan, Aug 28 2010
  

       Which is why we want the roaster, [MaxB]. It is much easier to slice the beans into proper shapes while they are green, then roast the slices and the shapes into hardness. Then can we grind the hard, roasted bits a little, so as to jaggedize the facets and increase surface area for optimum liquid/grounds interaction while brewing.   

       Where are you from that you do not know this basic premise of coffee making?   

       Oh, yeah, England.   

       Have some tea, Luv?
baconbrain, Aug 28 2010
  

       Umm, what about Kopi Luwak .... ?   

       Is there a little cage of civets somewhere in the system ... ?   

       <link>
8th of 7, Aug 28 2010
  

       //Where are you from that you do not know this basic premise of coffee making? Oh, yeah, England.//   

       And you are from?? If you say America, I will probably piss myself laughing.
MaxwellBuchanan, Aug 28 2010
  

       No shit, Sherlock ...
8th of 7, Aug 28 2010
  

       Yes, [MaxB], I am from America, and even worse, coffee-wise, the Missouri Ozarks. But hey, there's now a Starbucks in this town.   

       Seriously, though, I claim to be an incredible coffee snob on the rare occasions that anybody asks why I do not drink coffee. I say that I drank coffee (I don't say just once) when I was in Seattle, home of Starbucks, but now "I only drink coffee in the countries in which it is grown". I have had Kopi Kampong on the island of Sumatra (that's just the local coffee served Country Style, but it sounds impressive that way, too (I only had one cup of it, but I never say that)). And as for Kopi Luwak, well, I have seen the luwak, alive and wild, up in the Sumatra mountains. Not that I would ever drink weasel poop, but it makes me sound like the coffee snob from Hell.   

       Tea, on the other hand, I do drink and enjoy, but only when I need liquid caffeine. And when I am in England, that green and pleasant land.
baconbrain, Aug 28 2010
  

       //the Missouri Ozarks//   

       Ah yes. And where you do you go to use the internet?
MaxwellBuchanan, Aug 28 2010
  

       <Grandpa Simpson> I take the ferry over to Shelbyville, and I tie an onion to my belt, because that's the style around here . . .</Grandpa Simpson>   

       American coffee has never appealed to me, and I grew up here, where most folks chug the stuff. They probably do know how to make it right in England, the land where coffeehouses started. I meant no offense to England, [MaxB], or to you, I was attempting humor. Apologies if needed.
baconbrain, Aug 28 2010
  

       Apologies unnecessary, but accepted nevertheless. Alas, there are many even in England who do not have the faintest idea what coffee is actually about.   

       I have two Italian espresso makers, and they both produce the most amazing coffee. What I'll do when they reach retirement age, I just don't know.
MaxwellBuchanan, Aug 28 2010
  

       Of course we know how to make it right, here in the UK. Put the teaspoonful of granules in first, then the sugar, then the hot water, then the milk. And the same with the other cup.
Ian Tindale, Aug 28 2010
  

       [baconbrain] Now you understand why we have a class system here.
MaxwellBuchanan, Aug 28 2010
  

       Milk in with the granules, Ian.
pocmloc, Aug 30 2010
  
      
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