I roast my own beans. I buy from Sweet Marias, and I use a Hot Top Home Roaster. It makes alot of smoke, so you need to use it under a stove hood or outdoors. It does about 3/4 lb at a time, and I probably roast 2-3 batches per week. The roaster is expensive, but the beans are cheap. It pays for itself in time.
For Espresso, I roast Malabar Gold beans from Josuma coffee. They only come in 100 lb bags, but if kept in a dry place, will keep for a couple years with no ill effect. Espresso beans are best after a 18-24 hour rest, and begin to deteriorate after about 7-9 days. Regular coffee beans can be kept at room tempature for 2-3 weeks, in an air tight container or the mill hopper. I don't store them in the refrigerator or freezer because that leads to condensation.
Also, Starbucks coffee is not roasted or brewed correctly. While I love coffee, I'd rather have none than Starbucks.
The best brewer is an electric water kettle for getting the water to a rolling boil, and the Clever Filter Cone from Sweet Maria's. It is like French Press, with no particles at the bottom. You let the entire cup of water sit in all the grinds for 3 minutes, and then you drain directly into a cup rinsed with hot water.
The Maestro Plus burr mill grinder is the best, most inexpensive grinder. Works perfect for drip and press coffee. For espresso, you need an expensive grinding machine.