The Basic Recipe: Add two heaping tablespoons of ground coffee to every six ounces of fresh water (preferably filtered).

Manual Drip

The manual drip method is one of the simplest brewing methods and it produces a full-bodied, well-balanced cup of coffee. It's an excellent choice because it lets you control the water temperature and the brewing time, unlike automatic drip machines. Some coffee experts recommend the manual drip method for more acidic coffee, such as Kenya AA, because the paper filter offers a higher degree of filtration.

1. Boil fresh water (filtered is best).
2. Grind the beans for 15 seconds to a medium-fine grind.
3. Pour the grounds into the filter cone (use two tablespoons of coffee beans per six ounces of brewing water).
4. Wait several seconds after the water boils again; and pour the boiling water to wet the grounds. (Pause to let the water flow through, gradually pouring in the entire quart; the whole process from pouring to brewing should only take four to six minutes.).
5. After the dripping is complete, discard the grounds. Pour and enjoy.

The French Press method steeps your coffee instead of filtering it. This method results in more sediment than filtered coffee, but it also better preserves the body and texture. For this reason, some coffee experts recommend the French Press Pot for brewing heavier, full-bodied coffees, such as Mocha Java or Sumatra Mandheling.

1. Boil one quart of fresh water (filtered is best).
2. Grind the beans for 10 seconds to a coarse grind.
3. Add the grounds to your pot cone (use two tablespoons of coffee beans per six ounces of brewing water). Wait several seconds after the water boils again, and pour half over grounds. Stir and add the rest of the water.
4. Loosely place the lid over the pot and wait four minutes. Carefully press the plunger straight down. Pour and enjoy!

Follow the instructions that come with your machine, but keep these tips in mind.

1. A gold filter will produce a cup of coffee more similar to a French Press, while a paper filter will produce a cup of coffee that's lighter and clearer. When brewing beans with a heavier body, you may want to use the gold filter to better maintain the texture and body. When brewing more acidic beans, you may want to use a paper filter to add a higher level of filtration.
2. Most coffee measurements on the glass carafe are based on five ounce cups of coffee. Because two tablespoons of ground coffee per every six ounces of water is a good rule of thumb, use a measuring cup or a six-ounce mug to measure your water instead of the carafe.
3. About 10 to 12 percent of the water you add to your automatic machine will be absorbed into the coffee grounds. So add slightly more water to compensate for this loss.
4. Once your coffee is brewed, drink it or transfer it into a thermos immediately to preserve its fresh flavor. The most common mistake people make when using the automatic drip method is to leave their coffee on the warming plate for more than 20 minutes.