The sum total of my coffee knowledge:
1. There are essentially two kinds of beans, Robusta and Arabica. One-third of coffee beans grown are Robusta, which is cheaper to grow, has twice the caffeine, but is thought to not taste as good as Arabica. Ergo, the cheaper the blend, the more Robusta.
2. Grind beans immediately before brewing. Coffee hates air.
3. The lighter the roast, the more caffeine is retained (for the same bean, etc.).
4. If you put sugar in your coffee, then making it like café cubano seems to taste better to me. (Put turbinado/demerara sugar on top of the grinds before brewing.)
5. Supposedly the best beans come out of a cat's ass, but I don't care.

Currently drinking a medium-roast Turquino with a PLPC - both ISOM (lol).