While there are quite a few ways to make a cup of coffee, some are decidedly superior to others. Fortunately, doing it the right way is as simple as following the steps below.

Start With Fresh, Cold Water
If tap water is unpleasant tasting or heavily chlorinated, use bottled or filtered water.
Let your kettle rest a moment after boiling to reach the best brewing temperature of 195 degrees F to 205 degrees. Don't forget to preheat the pot by pouring hot water into the empty carafe. Dump it out before brewing begins.

Use the Correct Grind
While there is no one "all-purpose" grind, coffee grinds can be divided into two general groups: press pot and electric.

For press pots, grind beans about 10 seconds in a blade grinder (medium to coarse grind).
For electric brewers, grind beans a bit longer, about 15-20 seconds in a blade grinder (medium to fine grind).

Measure Carefully
Use two level tablespoons of ground coffee for each six ounces of water, or two ounces of ground coffee per quart. After brewing, you can adjust the coffee's strength by adding hot water from the kettle.

Brew for Best Flavor
For a rich, full-bodied cup of coffee, French presses are recommended. Paper filters add a papery taste and filter out some of the coffee's flavor. (Paper filters are good for larger quantities--restaurant urns, for example). If you use paper filters, rinse them with hot water to wash out some of the papery taste.

Brew only as much as you need.

Coffee can be kept warm on a burner or hotplate for only about 20 minutes before the flavor starts to become bitter. Reheating coffee is even worse. An airtight thermos preserves flavor for several hours if you filter the coffee first. But even filtered coffee will develop a thermos taste. Brew it fresh instead for small effort and a big reward.

French presses are the best.

Coffee experts agree that press pots provide the best coffee flavor. Use medium-to coarsely-ground coffee. Pour the water over the grounds. (Fresh coffee will "bloom" as gas is liberated). Keep the grounds wet. Stir, wait a minute then stir again. Then push the plunger down. Don't wait more than three minutes total: longer steeping will result in over-extraction.

Drip coffee makers can make excellent coffee as well.

Old-fashioned metal drip pots (especially stainless steel) make excellent coffee, as do Neapolitan drip pots, French drip pots and New Orleans Biggins. There is considerably less enthusiasm for filter drip coffeemakers--either filter cones or automatic drip machines--because of their reliance on paper filters. However, these can also brew excellent coffee if you use gold or nylon permanent filters, which allow the flavor particles to pass through without adding unwanted flavors (assuming the filters are thoroughly cleaned after each use).

To avoid over-extraction, use a coarse grind with old-fashioned drip pots. Automatic drip coffee makers with flat-bottomed filter baskets require a medium grind. The tapered filter cones popularized by Melitta use a somewhat finer grind, and water should be added from time to time to keep the infusion going.

With any of the drip methods, the grounds should be removed before the last few drops have drained through, as they are apt to be over-extracted and bitter. Remember, too, that the coffee will be stronger initially and grow weaker as the infusion continues, so stir your cup or carafe before serving.

Courtesy of: Coffee.com