Q: Do you grow your own coffee?

A: No. As much as I would love to, coffee doesn't grow in Michigan. Coffee grows in equatorial regions all over the world and ripens and is produced and available depending on it's relation to the seasonal movements of the earth at different periods and quantities annually.

Q: Does John Roos really sell Coffee, Art, and Subarus?

A: Yes. And if you ask him he will show you a picture he has of himself on his phone making a triangle with his fingers to demonstrate his life triangle, which is his mantra for living day in and day out. His triangle is roosart.com (the brown site) roosroast.com (the red site) and Dunning Subaru where he spends all of his waking hours 6 days a week. Go ahead and call him at 734-709-9565

Q: Where can I get some Roosroast right now?

A:Try the order coffee page, where you can buy on line, by phone, or from one of several locations in the Ann Arbor, Michigan area.

Q: Is it true that the best and most expensive coffee in the world comes from monkee poo?

A: Yes and no. There is actually a very expensive coffee from Indonesia called "Kopi Luwak" which is made from coffee beans passed through the digestive system of a small animal called a "Palm Civet". It's not a monkey, it's more like a cat, and we haven't tried the coffee so we don't know if it tastes so great. Learn more at TruthOrFiction.com .

Q: What's the best way to store coffee?

A: The best way to store coffee is in your gullet. Drink it up! Seriously If you are going to keep it for more then one month freeze what your not using and keep your every day stash next to the grinder. Burr grinders have a bean hopper. Fill the hopper put the rest in the deep freeze.

Q: What is the best way to make excellent coffee?

A: Buy Roos Roast and let the ritual begin. Let it rest for 24 hours after roasting. Grind it to order,(not in your blender or food processor) use 2 level tablespoons per cup, dampen the grounds, (call me if you want me to explain but you should notice the grounds come alive and react with the hot water water, much like yeast and sugar.) wait a few minutes, then hit brew or add the water if you're using a pour over or French press. Take the time to relax and enjoy it. Now you're making excellent coffee.

Q: How long does coffee stay fresh?

A: Coffee needs to de-gas for at least 24 hours after roasting (you can still drink it but all of the great flavor hasn't developed) After much testing I'm convinced that if you know the roast date coffee that is one month old is actually still wonderful! Working back ward 5 days after roasting you'll see the rich oils come to the bean surface and in between 5 and thirty days your drinking great coffee.

Q: Why do great restaurants often have such bad coffee?

A: Because most restaurants have a coffee service and the coffee service provides them with pre ground, pre-portioned, pre-stale, pre-nasty tasting coffee ready to be brewed and left to sit till that amount runs out. Coffee should be freshly roast within 3 weeks, ground to order, brewed with hot 210 degree clean water with a clean machine into a clean pot.

Q: What does a good cup of coffee taste like?

A: It tastes new, whole, crisp, and distinctive. Your curiosity is perked, your tongue jumping and saying "Yo!" It leaves you wondering: "is there more?" A good cup of coffee tastes clean and whole, void of that dry, old, stale tongue flapping (this is an acquired taste gag reflex most people have).

Q: How come there is so much bad coffee in the world?

A: Coffee, coffee, everywhere, but none of it is good. Mostly because the big push with coffee is to make money and the trickle down effect. The first big promotion of coffee drinking in the United States came out of the military in an effort to get more out of the good men and women serving out country and the only way to do that was produce it in mass quantity

Q: What is the best way to grind coffee?

A: Using a burr grinder is the best because the coffee is forced between two turning burrs which cut the coffee giving the grind more surface area for flavor to be extracted from the coffee.