Spent almost 4 years studying and practicing coffee brewing methods before submitting to the fact that I was always going to be hamstrung by the quality of roast of any particular bean. Subsequently diverted all studies and practice into the art of roasting coffee. Now, over 6 years on and literally thousands of individual roasts later - I find myself still regularly extending study and refinement sessions on most days of the week by anything from 8 to 13 hours... I refuse to admit I have a problem... ;-)