At this very moment, I am enjoying a cup of Lake Toba (Sumatera) Arabica medium roast that I put up yesterday. I used a standard food processor to grind the beans and a French press to brew. The aroma is ecstatic and the texture is silky smooth with almost no bitterness. I allowed the coffee to steep for a little over 5 minutes before serving. Even my wife, who is not an aficionado, remarked on the flavor and aroma. Total time from raw bean to finished cup was about 15 minutes, allowing 24 hours between roasting and brewing for out-gassing.