I agree that fresher is better. But starting from green beans and ROASTING, grinding, brewing them per cup while-you-wait??
Roasting is usually done in large batches over a period of hours and is very bean-dependent. If you're drastically shortening this process, that means a much higher temperature, right? How does the process avoid breaking down the bean (and all its aromatics) at high temp?
The only thing I can think of something like a pressure cooker which allows fast cooking of legumes using steam heat without breaking down the structure of the legume itself.
Anyone have details on how this works?