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> I've tried all the stuff mentioned in the article, and to me personally ... it hasn't made one bit of difference.

You mean you actually roasted good greens, let them degass, ground them correctly and pulled espresso shots (at the right temp./pressure) and found them to have not one bit of diff from regular, supermarket/sb coffee?

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No I was specifically referring to the first part of the article, about obtaining fresh-roasted beans, grinding them, and then brewing them in a french press using water off the boil.

The article writer alleges that that process improves your daily coffee significantly - I related my own experience, which was to the contrary.

Oh ok. The "all" and "one bit" threw me off. And the creamy, 4 days old hand-roasted, Yellow Bourbon SHB double shot made me answer. :)

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