Bean by bean, it's wonderful! If the first time we roasted it, it lasted a long time, and a tablespoon goes a long way when brewing coffee, I think the bean is more robust; it's a gourmet coffee. Whenever I see it again, I'll buy it in that same form because I loved it so much.

As for the brown sugar, it's an extra touch. What I've learned is that I should add less. I've spoken with someone with more experience, and they told me they add star anise. I even read that some people grind it with cardamom, which gives the drinker a sensory experience with that subtle touch.