I must've been extra-good this year because I've been gifted with something so wonderful I can only hope it's not a dream. Actually, we've ALL been gifted, since our community is now home to an actual coffee roaster. And that's no small deal. Prior to the opening of La Salle Street Coffee Roasters, you'd have to hike pretty far in any direction to get fresh roasted coffee -- and then, you wouldn't get to see it roasted before your very eyes, get all kinds of friendly information on coffee beans, and have custom labels printed for family and friends. Are we lucky or what?!

My Saturday excursion began with a trip to the roasting site, which is inside Jeremiah Joe's big space. Near the back, there is a large, friendly viewing window where folks can hang out and watch the roasting process, from hard little green beans to fragrant brown beauties. I got to see the whole process -- twice -- the amount I learned in such a short period of time was amazing.

The owners are super-nice and wholly knowledgeable about coffee. Originally from Indiana, Sean and Debra Miller made Ottawa their home and partnered up with Pam and DeWayne Cronkight, owners of Jeremiah Joe's. Their goal is to bring us the freshest, most delicious coffee possible. After a cup of "Two Rivers Blend," I can attest that they are doing so.

All of their green beans are hand picked; this gives them a better flavor. But the roasting process itself is the real art. Debra creates the blends, which are composed of different types of beans from different regions. Sean explained how the computer is set to a specific roasting time and the green beans get dumped in to begin their ordeal by fire.

A small batch of eight pounds of coffee beans takes under 20 minutes to roast, and each step is quite fascinating; you have to stop by and watch. The best part is when the roasted beans pour out and begin to cool. Coffee-lovers will be hopping up and down in anticipation of tasting coffee that fresh.

As you wait, they'll bag them for you right out of the roaster. If you want, you can have custom names printed on the labels. What unique and personal gifts! Plans in the future include coffee tastings and coffee roasting seminars where participants will roast their own blends. I am so there. Just because the holidays are past doesn't mean you don't owe yourself or someone else the gift of great coffee!

Now, sit down to a perfect cup of coffee and a nice slice of coffee cake. I've included the most stress-free recipes ever; and Sean has shared tips for brewing the perfect cup. Enjoy!

TIPS FOR MAKING PERFECT COFFEE

Always buy fresh coffee, and only in the amount you can use in one week.

Store coffee in an airtight container in a cool dry place. Do not freeze or refrigerate.

Grind your coffee as you use it.

A drip maker is fine, but a French press is even better. Sean also exhorted the use of that simple plastic filter-holder that fits over your cup and

brews a small portion at a time -- a bargain at three bucks. I prefer percolators for the "plop-plop-plop" and the aroma.

EASY BUTTERSCOTCH COFFEE CAKE

1 or 2 package(s) frozen dinner rolls -- you need about 2

dozen rolls

1/2 cup sugar

1 teaspoon cinnamon

1 cup chopped dates

3/4 cup brown sugar, packed

4-ounce package butterscotch pudding (not instant)

1 stick cold butter (half-cup) cut in bits

Spray a bundt pan with non-stick spray. Layer ingredients in the order given. Bake at 350 degrees for 15 minutes. Cover with foil and bake another 15 minutes. When cake pulls away from the sides of the pan, it's done.

BUTTER PECAN COFFEE CAKE

1 box butter pecan cake mix

4 eggs

1/2 cup vegetable oil

12 ounces sour cream

1 small box vanilla instant pudding

1/3 cup sugar

1/2 cup chopped pecans

Mix all ingredients except sugar together. Pour half of the batter into a greased bundt pan. Sprinkle in sugar and pecans and cover with rest of batter. Bake at 325 degrees for 1 hour. Cool 20 minutes before removing from pan.

LAURIE BRADACH, an Ottawa resident, is an instructor at Wilton School of Cake Decorating and Confectionary Arts in Woodridge, where she teaches several classes in advanced decorating and sugar artistry. She can be reached at lauriescafe@yahoo.com.