The grind especially matters, and burr grinders can pay for themselves, if you're concerned about the rising cost of good beans (places like Stumptown, Ritual in SF, Victrola in Seattle etc. are doing coffees pitched - and priced - more like wine than coffee). Take a look inside your blade grinder sometime - odds are you'll find entire halves of beans still kicking around in there. That sure isn't getting you maximum value out of your beans.