We brew our coffee in an Italian stovetop espresso pot (a marvellous invention).
Here's what we do:
These are raw coffee beans. We buy Ethiopian beans from a little African supplies shop.
We dry roast them on a just lower than moderate heat in a deep frypan. The roasting takes about 20 minutes and needs constant stirring, so be patient! You want your beans to be very dark, crackling and smoking. It feels like you're burning them, but its necessary to get a proper roast. The beans should also seem much lighter (in weight) and dryer by the time you're done.
Once the beans have cooled grind them in a grinder (we use a little electric grinder that we bought fairly cheaply, it does a great job). The ground coffee in this picture is actually much darker than it looks here, yours should be nice and dark too.
Store the ground coffee in the fridge either in a lined paper coffee bag or an airtight container.
Enjoy your delicious coffee!