Disclosed are apparatus and related methods of roasting coffee beans, grinding coffee beans and brewing ground coffee. The purpose of this disclosure is to provide a more flavorful coffee brew while minimizing bitterness, acidity, astringency and sourness. The disclosed apparatus and related methods demonstrate economic benefits (e.g., cost savings) over the prior art. In the coffee bean roasting methodologies, caffeol oils (the essence of coffee flavor) are captured via diatomaceous earth or similarly porous powders. Additional chemicals may be added to the coffee beans to enhance overall bean flavor. After roasting the beans are ground. Finally, the ground coffee is brewed with activated carbon to remove undesirable chemicals that cause bitterness, acidity, astringency, and/or sourness.
